Pad Kee Mao and Drunken Noodles are often used interchangeably, but the truth is they are the same dish. Pad Kee Mao is the Thai name for this stir-fried noodle dish, which translates to “drunken noodles.” The name likely comes from the dish’s bold, spicy flavors that are said to pair well with beer, not from the use of alcohol in the recipe. This dish features wide rice noodles, fresh vegetables, and a savory-sweet-spicy sauce, all wok-tossed with your choice of protein. It’s a quick, satisfying meal that brings the vibrant flavors of Thai street food to your home kitchen.
Ingredients
- 8 oz (225 g) wide rice noodles (dried) or 1 lb (450 g) fresh rice noodles
- 2 tbsp (30 ml) vegetable oil, divided
- 8 oz (225 g) protein of choice (chicken, beef, pork, or tofu), sliced thinly
- 3 cloves garlic, minced
- 2 Thai bird’s eye chilies, thinly sliced (adjust to taste)
- 1 cup (70 g) broccoli florets
- 1 red bell pepper, sliced
- 1/2 onion, sliced
- 2 large eggs, lightly beaten
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce
- 2 tsp (10 ml) soy sauce
- 2 tsp (10 g) sugar
- 1 tbsp (15 ml) dark soy sauce (for color, optional)
- 1/2 cup (20 g) Thai basil leaves
- Lime wedges, for serving
Instructions
- If using dried rice noodles, soak them in warm water for 20-30 minutes until pliable but not fully soft. If using fresh noodles, gently separate them. Drain well.
- In a small bowl, mix oyster sauce, fish sauce, soy sauce, dark soy sauce (if using), and sugar. Set aside.
- Heat 1 tbsp (15 ml) of oil in a wok or large skillet over high heat. Add the protein and stir-fry until cooked through. For chicken, pork, or beef, cook to a safe minimum internal temperature of 165°F (74°C) for poultry or 145°F (63°C) for whole cuts of meat, as per USDA FSIS guidelines. Remove and set aside.
- Add the remaining 1 tbsp (15 ml) oil to the wok. Add garlic and chilies; stir-fry for 30 seconds until fragrant.
- Add broccoli, bell pepper, and onion. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
- Push vegetables to the side of the wok. Pour the beaten eggs into the center; scramble until just set, about 1 minute.
- Add the soaked noodles and the sauce mixture. Toss everything together over high heat for 2-3 minutes, until the noodles are well coated and heated through.
- Return the cooked protein to the wok. Add Thai basil leaves and toss for another 30 seconds until wilted.
- Serve immediately with lime wedges.
Tips
- Noodle texture: Do not overcook the noodles in the soaking step; they will finish cooking in the wok. Overcooked noodles become mushy.
- High heat is key: Use the highest heat your stove can manage to get that smoky “wok hei” flavor. If your pan is too small, cook in batches.
- Substitutions: No Thai basil? Use regular sweet basil or even mint for a different but still fresh flavor. Fish sauce can be replaced with soy sauce or tamari for a vegetarian version, though the flavor will be less complex.
- Spice control: Adjust the chilies to your heat tolerance. Remove the seeds for less heat, or add more if you like it fiery.
Serving Suggestions
Pad Kee Mao is a complete meal on its own, but it pairs wonderfully with a cold beer or Thai iced tea. For a fuller spread, serve alongside fresh spring rolls or a simple cucumber salad to balance the heat.
Variations
- Vegetarian: Use tofu or tempeh instead of meat, and swap fish sauce for soy sauce or a vegetarian stir-fry sauce.
- Seafood: Shrimp or squid work beautifully; cook just until opaque and tender.
- Extra veggies: Add baby corn, snap peas, or carrots for more crunch and color.
- Drunken fried rice: Use cold cooked jasmine rice instead of noodles for a quick “drunken rice” version.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a hot wok or skillet with a splash of water or oil to revive the noodles, or microwave in 30-second bursts, stirring between. The basil will darken, but the flavor remains. For best texture, consume within 2 days.
Frequently Asked Questions
Is there alcohol in drunken noodles? No, the name refers to the dish’s reputation as a spicy, flavorful meal that goes well with beer. No alcohol is used in the recipe.
Can I use other noodles? Yes, if you can’t find wide rice noodles, you can use fettuccine or pad thai noodles. The texture will be slightly different but still delicious.
Why are my noodles sticking together? This usually happens if the noodles are overcooked or if the wok isn’t hot enough. Make sure to soak dried noodles only until pliable, and use enough oil when stir-frying.
Can I make it less spicy? Absolutely. Reduce or omit the chilies, or remove the seeds before slicing. You can also add a little sugar to balance the heat.
What’s the difference between pad kee mao and pad see ew? Pad see ew uses a sweeter sauce and Chinese broccoli, while pad kee mao is spicier and includes Thai basil. The noodles are the same.
Can I prepare the sauce ahead? Yes, the sauce can be mixed up to 3 days in advance and stored in the refrigerator. This makes the stir-fry even faster.
Related
- Oats Dhokla Recipe: Easy Steamed Savory Cakes
- Masala Rasgulla Recipe: Spiced Syrup Cheese Balls
- Mix Dal Dhokla Recipe: Soft, Spongy & Steamed
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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