Kee Mao sauce, also known as drunken noodle sauce, is a bold, savory Thai stir-fry sauce with a spicy, slightly sweet, and tangy profile. It gets its name from the classic Thai dish pad kee mao, and this sauce brings that same punchy flavor to your kitchen. It works because it balances salty, sweet, sour, and spicy elements into one easy-to-use sauce that clings beautifully to noodles, proteins, and vegetables.
Ingredients
- 3 tablespoons (45 ml) soy sauce
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 ml) oyster sauce
- 1 tablespoon (15 g) brown sugar, packed
- 1 teaspoon (5 ml) rice vinegar
- 1 teaspoon (5 g) chili garlic sauce (or more for extra heat)
- 1 tablespoon (15 ml) water
- 1 teaspoon (5 g) cornstarch
- 1 tablespoon (15 ml) vegetable oil (for cooking, not in the sauce)
- 2 cloves garlic, minced
- 1 shallot, thinly sliced (optional)
- 1 cup (100 g) Thai basil leaves (or regular basil), loosely packed
- 8 oz (225 g) wide rice noodles (dried or fresh)
- 1 lb (450 g) protein of choice: chicken, beef, pork, shrimp, or tofu
- 1 cup (150 g) mixed vegetables: bell pepper, snap peas, carrots, or broccoli
Instructions
- In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, brown sugar, rice vinegar, chili garlic sauce, water, and cornstarch. Set aside.
- If using dried rice noodles, soak them in warm water for 20–30 minutes until pliable, then drain. If using fresh noodles, just rinse them briefly.
- Heat vegetable oil in a wok or large skillet over high heat. Add garlic and shallot (if using) and stir-fry for 30 seconds until fragrant.
- Add your protein (chicken, beef, pork, shrimp, or tofu) and stir-fry until cooked through. For chicken and pork, cook until the internal temperature reaches 165°F (74°C) (USDA FSIS safe minimum). For ground meat, cook to 160°F (71°C). For shrimp, cook until pink and opaque, about 2–3 minutes.
- Add the mixed vegetables and stir-fry for 2–3 minutes until crisp-tender.
- Add the soaked noodles and the prepared sauce. Toss everything together over high heat for 1–2 minutes, until the sauce coats everything and the noodles are heated through.
- Turn off the heat and fold in the Thai basil leaves. Serve immediately.
Tips
- Substitutions: No fish sauce? Use soy sauce or tamari. No oyster sauce? Use hoisin sauce or more soy sauce. For a vegetarian version, swap fish sauce for soy sauce and oyster sauce for mushroom oyster sauce.
- Heat level: The chili garlic sauce gives a moderate kick. For a milder sauce, use less; for extra heat, add fresh Thai chilies or a pinch of cayenne.
- Noodle prep: Over-soaking rice noodles makes them mushy. Soak just until pliable, then finish cooking in the sauce. If using fresh noodles, skip the soaking.
- Common mistake: Don’t add the sauce too early. Add it at the end so it doesn’t reduce too much and become overly salty.
Serving Suggestions
Serve this kee mao sauce over wide rice noodles (as in pad kee mao) or with jasmine rice. It pairs well with grilled chicken skewers, crispy tofu, or a simple cucumber salad. For a complete meal, add a side of fresh spring rolls or a light green papaya salad.
Variations
- Protein: Use chicken, beef, pork, shrimp, or extra-firm tofu. For tofu, press and cube it, then pan-fry before adding to the stir-fry.
- Vegetables: Swap in any vegetables you have on hand—bok choy, mushrooms, zucchini, or baby corn work well.
- Noodles: If you don’t have wide rice noodles, use thin rice noodles, udon, or even spaghetti for a fusion twist.
- Extra umami: Add a teaspoon of dark soy sauce for a deeper color and flavor.
Storage and Reheating
Store leftover kee mao sauce (without noodles) in an airtight container in the refrigerator for up to 5 days. The sauce can also be frozen for up to 3 months. If you’ve already mixed it with noodles, store the entire dish in the fridge for up to 3 days. Reheat in a hot wok or skillet with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring in between. The noodles may soften upon reheating, but the flavor will remain.
Frequently Asked Questions
Can I make kee mao sauce ahead of time?
Yes, the sauce can be mixed and refrigerated for up to 5 days. Stir well before using, as the cornstarch may settle.
Is kee mao sauce very spicy?
It has a moderate heat level. The chili garlic sauce provides a warm kick, but you can adjust the amount to suit your tolerance. For a milder sauce, use half the chili garlic sauce or omit it.
What can I use instead of Thai basil?
If Thai basil is unavailable, use sweet Italian basil or a mix of basil and mint. The flavor will be slightly different but still delicious.
Can I use this sauce for other dishes?
Absolutely. Use it as a stir-fry sauce for vegetables, a marinade for grilled meats, or a dipping sauce for spring rolls. It’s versatile and adds instant flavor.
Why is it called “drunken� sauce?
The name “kee mao� translates to “drunken� in Thai, but the dish doesn’t contain alcohol. It’s said that the dish is so spicy and flavorful that it’s best eaten with a cold beer, or that it’s a hangover cure.
Can I make this gluten-free?
Yes, use gluten-free soy sauce (tamari) and ensure your oyster sauce is gluten-free (or substitute with a gluten-free hoisin sauce).
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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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