Pad Kee Mao, or drunken noodles, is a beloved Thai street food stir-fry known for its bold, spicy, and savory flavors. The magic lies in the sauce—a balanced blend of soy sauce, oyster sauce, fish sauce, and a touch of sugar, all brought together with fresh Thai basil and chilies. This recipe delivers a genuinely useful sauce that clings perfectly to wide rice noodles, making it a weeknight favorite that rivals your local takeout.
Ingredients
- 2 tablespoons (30 ml) oyster sauce
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) fish sauce
- 1 teaspoon (5 ml) dark soy sauce (optional, for color)
- 2 teaspoons (10 g) brown sugar
- 1 tablespoon (15 ml) water
- 2 tablespoons (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1-2 Thai bird’s eye chilies, sliced (adjust to taste)
- 8 oz (225 g) wide rice noodles (fresh or dried, prepared per package)
- 1 cup (100 g) protein of choice (chicken, beef, shrimp, or tofu), sliced
- 1 cup (70 g) Chinese broccoli or regular broccoli, cut into bite-sized pieces
- 1/2 cup (50 g) carrot, julienned
- 1/2 cup (30 g) Thai basil leaves
- 1/4 cup (30 g) sliced red bell pepper (optional)
Instructions
- Make the sauce: In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, dark soy sauce (if using), brown sugar, and water. Set aside.
- Prepare noodles: If using dried rice noodles, soak them in warm water for 30 minutes or cook according to package directions until just tender but still chewy. Drain and set aside. If using fresh noodles, simply separate them with your fingers.
- Heat the wok: Place a wok or large skillet over high heat. Add 1 tablespoon (15 ml) of oil and swirl to coat.
- Cook the protein: Add your protein in a single layer. Cook undisturbed for 1-2 minutes to sear, then stir-fry until cooked through. For chicken or beef, cook until the internal temperature reaches 165°F (74°C) for poultry or 145°F (63°C) for whole cuts of beef, followed by a 3-minute rest. Remove protein from the wok and set aside.
- Aromatics: Add the remaining 1 tablespoon (15 ml) oil to the wok. Add garlic and chilies; stir-fry for 15-30 seconds until fragrant, but not burnt.
- Vegetables: Add broccoli and carrot. Stir-fry for 2-3 minutes until slightly tender but still crisp.
- Combine: Return the cooked protein to the wok. Add the noodles and pour the sauce over everything. Toss vigorously for 1-2 minutes until the sauce coats all ingredients evenly and the noodles are heated through.
- Finish: Turn off the heat. Add Thai basil and bell pepper (if using), and toss until the basil wilts slightly. Serve immediately.
Tips
- Use high heat: The key to great pad kee mao is cooking over very high heat to get a slight char on the noodles and vegetables. Don’t overcrowd the wok; work in batches if needed.
- Adjust spice: Thai bird’s eye chilies are very hot. Start with one, taste, and add more if you prefer extra heat. For a milder version, remove the seeds or use a milder chili like a jalapeño.
- Substitutions: If you don’t have Thai basil, regular sweet basil can be used, though the flavor will be less anise-like. Fish sauce can be replaced with soy sauce, but the dish will lose some umami depth.
- Don’t overcook noodles: Rice noodles continue to cook after they’re done. Keep them slightly underdone when you add them to the wok, as they’ll finish cooking in the sauce.
Serving Suggestions
Serve pad kee mao hot, straight from the wok, as a complete meal. It pairs wonderfully with a cold Thai beer or 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, and substitute fish sauce with soy sauce or a vegetarian stir-fry sauce. Oyster sauce can be replaced with mushroom oyster sauce.
- Seafood: Use shrimp or squid; cook just until opaque and tender, about 2-3 minutes.
- Extra vegetables: Add baby corn, snap peas, or mushrooms along with the broccoli and carrot for more texture and nutrition.
- Spicy basil chicken: Use ground chicken and increase the chilies for a quicker, weeknight-friendly version.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a hot wok or skillet with a splash of water to rehydrate the sauce, stirring until heated through. Alternatively, microwave in 30-second bursts, stirring in between. The noodles may become slightly softer upon reheating, but the flavor will remain delicious.
Frequently Asked Questions
Can I make the sauce ahead of time? Yes, the sauce can be mixed and stored in the refrigerator for up to a week. Just give it a quick stir before using.
What if I don’t have Thai basil? Regular sweet basil is the best substitute, though it lacks the anise flavor. You can also add a tiny pinch of star anise powder to mimic the flavor.
Can I use other noodles? Absolutely. While wide rice noodles are traditional, you can use lo mein, udon, or even spaghetti in a pinch. Adjust cooking times accordingly.
Why are my noodles sticking together? This usually happens if they are overcooked or not tossed with a little oil after draining. Toss cooked noodles with a teaspoon of oil to prevent sticking.
Is this dish very spicy? It can be, depending on the chilies used. To control heat, remove seeds or use fewer chilies. You can also serve with lime wedges to add acidity, which balances the heat.
Can I add a fried egg on top? Yes, a crispy-edged fried egg is a popular addition in Thailand. Cook it separately and place on top of the noodles before serving.
Related
- Rasgulla Recipe: Odisha vs West Bengal Style
- Rasgulla Recipe: Soft & Spongy Bengali Sweet
- Rasgulla in English Name: What It Is & How to Make It
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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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