Thai drunken noodles (pad kee mao) is a stir-fried noodle dish that is very popular in Thailand and found in most Thai restaurants everywhere. It is known for its bold flavors and spicy kick. The dish is made with wide rice noodles, vegetables, meat or seafood, and a flavorful sauce made with soy sauce, oyster sauce, fish sauce, chili peppers, garlic, and holy basil.

The name “drunken noodles” allegedly comes from the fact that the dish is often enjoyed with beer. Some say that the dish is so spicy that you need to drink beer to cool it down. Others say that the dish is simply a favorite among drunk people as evidenced by the literal translation of “pad” (stir fry), “kee mao” (bad drunk). This all becomes clear after 2 am.

Pad Kee Mao- Drunken Noodles

Drunken noodles are a delicious and satisfying dish that is perfect for a quick and easy weeknight meal. The dish is also a great option for entertaining guests, as it can be easily scaled-up to feed a crowd. Best of all, you don't have to be drunk to fully enjoy this phenomenal noodle dish.

5 from 2 votes

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Course: Lunch, Main Course, Street Food

Cuisine: Southeast Asian, Thailand

Prep Time: 10

Cook Time: 10

Soaking noodles: 30

Total Time: 50

Servings:

Author: My Hungry Traveler

Equipment

Large bowl
Colander
3 Small bowls
Large skillet or wok
mini food processor or mortar and pestle

Ingredients

1 lb. Wide rice noodles
5 tbsp Vegetable oil
1½ cup Holy basil leaves (Sub: Thai sweet or Italian basil)

Sauce

4 tbsp Oyster sauce
2 tbsp Soy sauce
2 tbsp Asian fish sauce
1 tbsp White vinegar
1 tbsp Dark soy sauce (Sub: Kecap Manis or light soy sauce)

Vegetables and Proteins

12 oz Ground pork or chicken (Sub: extra-firm tofu cubes or medium shrimp)
4 small Thai red or green chilis (Sub: serrano chilis), roughly chopped
10 cloves Garlic, chopped or crushed with chilis
8 stalks Gai lan (Chinese broccoli) or choy sum, stems removed

US Customary – Metric

Instructions

Noodles – Place dried noodles in a large bowl and cover with very hot tap water for 30-40 minutes. Break up noodles with your hands occasionally. Noodles should be limp and almost soft to the bite. Drain into a colander, fluff noodles with your hands, and set aside.
1 lb. Wide rice noodles
Sauce – Combine all sauce ingredients in a small bowl. Chop greens in half and place in a separate bowl. Crush garlic and chili. Put into a small bowl. Set aside.
4 tbsp Oyster sauce, 2 tbsp Soy sauce, 2 tbsp Asian fish sauce, 1 tbsp White vinegar, 1 tbsp Dark soy sauce (Sub: Kecap Manis or light soy sauce)
Line up garlic/chili mixture, ground pork or diced tofu, greens, noodles, sauce, and basil near the wok or skillet. Put 1 cup hot water near the stove.
12 oz Ground pork or chicken (Sub: extra-firm tofu cubes or medium shrimp), 8 stalks Gai lan (Chinese broccoli) or choy sum, stems removed
Heat oil in wok/skillet over medium heat. Add garlic/chili mixture and stir fry for 30 seconds. Stir in proteins for 2 minutes, add greens (if using), and stir-fry another 2 minutes.
Add noodles, tossing and separating them. When noodles are combined and sizzling, add sauce and stir-fry everything, tossing to coat and cook through.
5 tbsp Vegetable oil
Taste for seasoning and add more soy sauce if needed. If noodles are not quite soft enough, add warm water to the wok, 1 tbsp at a time. When noodles have absorbed all the sauce, add basil leaves and toss to combine. Serve immediately.
1½ cup Holy basil leaves (Sub: Thai sweet or Italian basil)