Description
Thai Drunken Noodles (Pad Kee Mao) is a spicy and savory stir-fried noodle dish loaded with garlic, chilies, fresh basil, and tender protein. Despite the name, there’s no alcohol in the recipe! These noodles are famous for their bold flavors and are perfect for a quick, satisfying meal.
Ingredients
Units
Scale
For the Noodles & Protein:
- 8 ounces (225g) wide rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2–3 Thai chilies, finely chopped (adjust to spice preference)
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 1 cup baby corn or snap peas (optional)
- 1 cup broccoli florets (optional)
- 1 pound (450g) chicken, shrimp, beef, or tofu, sliced
For the Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (for color, optional)
- 1 tablespoon fish sauce (or extra soy sauce for vegetarian)
- 1 teaspoon sugar
- 1 teaspoon rice vinegar or lime juice
For Garnish:
- 1/2 cup Thai basil or regular basil
- 1 green onion, sliced
- Lime wedges (optional)
Instructions
Prepare the Noodles:
- Soak the rice noodles in hot water for 5–10 minutes until soft but not mushy. Drain and set aside.
2. Make the Sauce:
- In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar, and vinegar/lime juice. Set aside.
3. Stir-Fry the Ingredients:
- Heat vegetable oil in a wok or large pan over high heat.
- Add garlic and Thai chilies, stir-frying for 30 seconds until fragrant.
- Add protein (chicken, shrimp, beef, or tofu) and cook until browned and fully cooked (about 3–5 minutes).
- Add onions, bell peppers, baby corn, and broccoli. Stir-fry for another 2 minutes until slightly tender.
4. Add Noodles & Sauce:
- Add the drained noodles to the pan, followed by the sauce. Toss everything together for 1–2 minutes until well-coated.
- Stir in the Thai basil and cook for 30 seconds until wilted.
5. Serve & Garnish:
- Remove from heat and garnish with green onions and lime wedges if desired. Serve hot!