Pad Kee Mao, also known as Drunken Noodles, is a stir-fried Thai noodle dish featuring wide rice noodles, fresh vegetables, and a savory-sweet-spicy sauce, traditionally made with Thai basil and chili. While it is a popular menu item at Thai restaurants, you can also make it easily at home with a few key ingredients. This recipe delivers the authentic flavors of street-style pad kee mao in about 30 minutes, using ingredients that are widely available at Asian grocery stores or online.
Ingredients
- 8 oz (225 g) wide dried rice noodles (or 1 lb / 450 g fresh wide rice noodles)
- 2 tbsp (30 ml) vegetable oil, divided
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g), sliced thin (or substitute with shrimp, beef, or tofu)
- 3 cloves garlic, minced
- 1-2 Thai bird’s eye chilies, sliced (adjust to taste)
- 1 cup (150 g) broccoli florets (or substitute with Chinese broccoli / gai lan)
- 1 red bell pepper, sliced thin
- 1/2 cup (50 g) sliced carrots (optional)
- 2 large eggs
- 1 cup (30 g) fresh Thai basil leaves (or sweet basil if unavailable)
- 1 lime, cut into wedges for serving
For the Sauce
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 1 tsp (4 g) sugar
- 2 tbsp (30 ml) water
Instructions
- Prepare the noodles: If using dried rice noodles, soak them in warm water for 20-30 minutes until pliable but not fully soft, then drain. If using fresh noodles, gently separate them and set aside. Do not overcook them at this stage.
- Make the sauce: In a small bowl, combine the oyster sauce, soy sauce, fish sauce, dark soy sauce (if using), sugar, and water. Stir until the sugar dissolves. Set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the sliced chicken and stir-fry until just cooked through, about 3-4 minutes. Remove from the wok and set aside. (If using shrimp, cook until pink and opaque; if using tofu, sear until golden.)
- Stir-fry aromatics: Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and sliced chilies, and stir-fry for 30 seconds until fragrant.
- Add vegetables: Add the broccoli, bell pepper, and carrots (if using). Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Scramble the eggs: Push the vegetables to one side of the wok. Crack the eggs into the empty side and scramble them quickly with a spatula until just set, about 30 seconds.
- Combine everything: Add the cooked chicken back to the wok, along with the noodles and the prepared sauce. Toss everything together over high heat, using a spatula to coat the noodles evenly. Stir-fry for 1-2 minutes until the noodles are heated through and slightly charred at the edges.
- Finish with basil: Turn off the heat and stir in the Thai basil leaves. The residual heat will wilt them.
- Serve immediately: Divide the noodles between two plates and serve with lime wedges on the side. Squeeze fresh lime juice over the top before eating.
Tips
- Noodle texture: The key to good pad kee mao is slightly chewy noodles with a smoky char. Do not soak dried noodles too long—they should still have a little bite before stir-frying. If using fresh noodles, rinse them briefly with warm water to separate and avoid clumping.
- High heat is essential: Use a wok or a large skillet over high heat to get the characteristic smoky flavor (wok hei). If your pan is too small or not hot enough, the noodles will steam instead of char.
- Substitutions: If you can’t find Thai basil, use sweet Italian basil—it will be slightly less peppery but still delicious. For a vegetarian version, swap fish sauce for soy sauce and use extra-firm tofu instead of chicken.
- Adjust the spice: Thai bird’s eye chilies are very hot. Start with one and add more to taste. You can also remove the seeds to reduce heat.
Serving Suggestions
Pad kee mao is a complete meal on its own, but it pairs well with a simple cucumber salad or fresh spring rolls as a starter. For a more substantial spread, serve it alongside Thai satay skewers or a light tom yum soup. Always have extra lime wedges on the table—the acidity brightens the rich sauce.
Variations
- Protein: Use shrimp (cook until pink and opaque, about 2-3 minutes), beef (sliced thin, cook to desired doneness), or pork. For a vegetarian option, use fried tofu or a plant-based protein.
- Vegetables: Swap broccoli and bell pepper for baby corn, snap peas, or Chinese broccoli (gai lan). The recipe is flexible—use whatever you have on hand.
- Extra smoky flavor: Add a splash of liquid smoke or a pinch of smoked paprika to the sauce if you can’t get a real char on the noodles.
- Gluten-free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free (or substitute with mushroom sauce).
Storage and Reheating
Leftover pad kee mao can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a hot wok or skillet with a splash of water or oil over medium-high heat, stirring until heated through (about 2-3 minutes). You can also microwave it in 30-second intervals, but the texture will be softer. Avoid freezing, as the noodles will become mushy.
Frequently Asked Questions
Where can I get pad kee mao? You can find it at most Thai restaurants, especially those that serve authentic street food. If you prefer to make it at home, all the ingredients are available at Asian grocery stores or online (e.g., Thai basil, wide rice noodles, fish sauce).
What is the difference between pad kee mao and pad thai? Pad kee mao uses wide rice noodles and is stir-fried with a savory soy-based sauce, while pad thai uses thinner noodles and a tamarind-based sweet-sour sauce with peanuts. Pad kee mao is also spicier and often includes fresh chilies and basil.
Can I use regular basil instead of Thai basil? Yes, but the flavor will be milder and less anise-like. Thai basil has a distinct peppery, slightly sweet taste that is key to the dish. If you can’t find it, sweet Italian basil is the best substitute.
Why are my noodles sticking together? This usually happens if the noodles are overcooked before stir-frying, or if you don’t use enough oil. Make sure to soak dried noodles only until pliable, and toss them in a little oil after draining to prevent sticking.
Is pad kee mao always spicy? Traditionally, yes, but you can control the heat by adjusting the amount of chilies. Remove the seeds or use fewer chilies for a milder version. The sauce itself is not overly spicy without the fresh chilies.
Can I make this ahead of time? It’s best served fresh, but you can prep the sauce and chop vegetables in advance. Cook the noodles and stir-fry just before serving to maintain the best texture.
Related
- Rasgulla Recipe Without Pressure Cooker
- Rasgulla Sweet Recipe: Soft & Spongy at Home
- Rasgulla vs Rasmalai: Key Differences & Recipes
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).