Pad Kee Mao, or drunken noodles, is a Thai street food stir-fry known for its bold, spicy, and savory flavors. This version uses tender pork, wide rice noodles, and a generous amount of fresh Thai basil, all tossed in a punchy sauce. It’s a quick, weeknight-friendly dish that delivers restaurant-quality taste at home.
Ingredients
- 8 oz (225 g) wide flat rice noodles (dried)
- 1 lb (450 g) pork shoulder or loin, thinly sliced against the grain
- 3 tbsp (45 ml) oyster sauce
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 2 tsp (10 ml) dark soy sauce
- 1 tbsp (15 g) brown sugar
- 1/4 cup (60 ml) water or chicken broth
- 3 tbsp (45 ml) vegetable oil, divided
- 4 cloves garlic, minced
- 2-3 Thai bird’s eye chilies, thinly sliced (adjust to taste)
- 1 red bell pepper, sliced
- 1 cup (100 g) green beans, trimmed and cut into 2-inch pieces
- 2 large eggs
- 2 cups (40 g) Thai basil leaves
- Lime wedges, for serving
Instructions
- Soak the dried rice noodles in warm water for 20-25 minutes until pliable but not fully soft. Drain and set aside. If using fresh noodles, skip this step.
- In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, dark soy sauce, brown sugar, and water. Set aside.
- Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the pork and stir-fry until just cooked through, about 2-3 minutes. Remove and set aside.
- Add the remaining 2 tablespoons of oil to the wok. Add garlic and chilies; stir-fry until fragrant, about 30 seconds.
- Add bell pepper and green beans; stir-fry for 2-3 minutes until slightly tender but still crisp.
- Push the vegetables to one side of the wok. Crack the eggs into the empty space and scramble them until just set, about 1 minute.
- Add the soaked noodles and the sauce mixture. Toss everything together, using a gentle folding motion to avoid breaking the noodles, until the sauce coats everything and the noodles are heated through, about 2-3 minutes.
- Return the pork to the wok, add the Thai basil, and toss until the basil wilts, about 30 seconds.
- Remove from heat. Serve immediately with lime wedges on the side.
Tips
- Noodle prep: Do not over-soak the noodles; they will finish cooking in the wok. If they become too soft, they will turn mushy.
- High heat: Use the highest heat your stove can produce to get that characteristic smoky “wok hei” flavor. Work quickly and keep ingredients moving.
- Spice control: Thai bird’s eye chilies are very hot. Start with 1-2 and adjust to your tolerance. Remove the seeds for less heat.
- Substitutions: No Thai basil? Use sweet Italian basil or a mix of basil and mint. If you can’t find rice noodles, use wide lo mein noodles or even fettuccine, though the texture will differ.
Serving Suggestions
Serve hot, straight from the wok, with lime wedges to squeeze over. Pair with a cold Thai beer or iced jasmine tea. For a complete meal, add a side of fresh cucumber slices or a simple papaya salad.
Variations
- Protein: Swap pork for chicken, beef, shrimp, or tofu. Adjust cooking times accordingly: shrimp cooks in 2 minutes, chicken and beef in 3-4 minutes.
- Vegetarian: Use firm tofu and substitute mushroom sauce or extra soy sauce for oyster sauce. Add more vegetables like broccoli or carrots.
- Extra spicy: Add a teaspoon of Thai chili paste (nam prik pao) to the sauce for a deeper, spicier flavor.
- Gluten-free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free (or use a vegan mushroom sauce).
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The noodles will absorb sauce and become softer. To reheat, add a splash of water and stir-fry in a hot pan for 2-3 minutes, or microwave in 30-second intervals until hot. Reheat leftovers to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines. Not recommended for freezing, as the noodles become mushy.
Frequently Asked Questions
Can I use fresh rice noodles instead of dried? Yes, fresh rice noodles (often labeled “ho fun” or “sen yai”) are excellent. They don’t need soaking; just separate them gently and add them directly to the wok. They will cook in 2-3 minutes.
What if I don’t have fish sauce? Fish sauce adds a unique umami and saltiness. You can substitute with soy sauce plus a splash of rice vinegar, but the flavor will be less complex.
Why are my noodles sticking together? This happens if they are under-soaked or if the wok isn’t hot enough. Make sure your oil is shimmering before adding noodles, and keep them moving. A little extra oil can also help.
Can I make this dish ahead of time? It’s best fresh, but you can prep all the ingredients (sauce, sliced pork, chopped vegetables) a day ahead and store them separately in the fridge. The actual cooking takes only 10 minutes.
Is pad kee mao always spicy? Traditionally, yes, it’s quite spicy. However, you can easily adjust the amount of chilies to your preference. For a mild version, use just one chili or omit them entirely.
What is the best cut of pork for this recipe? Pork shoulder (butt) is ideal because it has some fat that keeps it moist during high-heat stir-frying. Pork loin works too, but be careful not to overcook it, as it can dry out.
Related
- Open Butter Masala Dosa Recipe
- Origin of Rasgulla: A Sweet History
- Non-Melting Rasgulla Recipe That Stays Soft
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).