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

Print Pin

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

Get Recipe Ingredients

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)

Nutrition