Pad kee mao, also known as drunken noodles, is a stir-fried Thai noodle dish made with wide rice noodles, fresh vegetables, and a savory-sweet sauce. It gets its name from the belief that it pairs well with beer, not because it contains alcohol. This recipe delivers the classic balance of spicy, salty, and sweet flavors with a satisfying chewy noodle texture, all in a quick weeknight meal.
Ingredients
- 8 oz (225 g) dried wide rice noodles (or 1 lb / 450 g fresh)
- 2 tablespoons (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 2 Thai bird’s eye chilies, thinly sliced (adjust to taste)
- 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
- 2 cups (160 g) broccoli florets
- 1 red bell pepper, sliced
- 1 cup (120 g) snap peas, trimmed
- 3 large eggs, lightly beaten
- 1/4 cup (60 ml) oyster sauce
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) fish sauce
- 2 teaspoons (10 g) sugar
- 1/2 cup (20 g) fresh Thai basil leaves
- Lime wedges, for serving
Instructions
- If using dried noodles, soak them in hot water for 20 minutes until pliable but still firm, then drain. If using fresh, just rinse briefly.
- In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, and sugar. Set aside.
- Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add chicken and cook, stirring occasionally, until no longer pink and internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). Remove chicken from wok and set aside.
- Add remaining 1 tablespoon oil to the wok. Add garlic and chilies; stir-fry for 30 seconds until fragrant.
- Add broccoli, bell pepper, and snap peas. Stir-fry for 2–3 minutes until vegetables are crisp-tender.
- Push vegetables to one side of the wok. Pour beaten eggs into the empty space and scramble until just set, about 1 minute.
- Add the cooked chicken, noodles, and sauce mixture. Toss everything together over high heat for 2 minutes until noodles are well coated and heated through.
- Remove from heat, stir in Thai basil leaves until wilted. Serve immediately with lime wedges.
Tips
- Use fresh rice noodles if available; they have a better chewy texture. If using dried, do not over-soak—they should still be slightly firm before stir-frying.
- Adjust chilies to your heat preference. For a milder dish, remove seeds or use fewer chilies.
- Keep all ingredients prepped and ready before you start cooking—this dish comes together very quickly.
- If you don’t have Thai basil, regular basil can substitute, but the flavor will be less anise-like.
Serving Suggestions
Serve pad kee mao hot, with lime wedges on the side for squeezing over. It pairs well with a crisp cucumber salad or a light Thai soup. For a complete meal, add extra protein like shrimp or tofu.
Variations
- Vegetarian: Replace chicken with firm tofu and use vegetarian oyster sauce (or mushroom sauce). Add extra mushrooms for umami.
- Seafood: Use shrimp or squid instead of chicken; cook until opaque and just firm.
- Extra vegetables: Add carrots, baby corn, or bok choy in place of some broccoli.
- Spicy level: For more heat, add a teaspoon of Thai chili paste (nam prik pao) to the sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, stir-fry in a hot wok with a splash of water or oil for 2–3 minutes, or microwave in 30-second bursts until hot. Reheated noodles may soften slightly.
Frequently Asked Questions
Is pad kee mao actually drunk? No, the name refers to the dish being a popular late-night snack to eat with beer. It contains no alcohol.
Can I use other noodles? Yes, wide rice noodles are traditional, but you can substitute with fettuccine or udon if needed. The texture will change slightly.
Why are my noodles sticking together? This often happens if they are overcooked or not enough oil is used. Ensure noodles are slightly undercooked before stir-frying and toss them quickly with oil.
Is pad kee mao gluten-free? Soy sauce and oyster sauce typically contain gluten. Use tamari and a gluten-free oyster sauce alternative to make it gluten-free.
Can I make it ahead of time? It’s best served fresh, but you can prep all ingredients ahead and stir-fry just before serving.
How many calories are in a serving? This recipe yields about 450–550 calories per serving, depending on oil and noodle quantity. For a lighter version, reduce oil and use more vegetables.
Related
- Rasgulla Making Machine: How to Use One at Home
- Rasgulla Origin State: Bengali Recipe
- Rasgulla Recipe Easy Method for Soft Spongy Bengali Sweets
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).