Drunken Noodles (Pad Kee Mao) Recipe

I tested a 30-minute Pad Kee Mao Recipe that hides a secret ingredient you’ll want to read about.

When I toss wide rice noodles into a screaming hot pan it feels like I’m back on a sticky Bangkok street, loud and a little dangerous. This is my version of Homemade Drunken Noodles, messy, quick and packs a punch.

I throw in a big handful of Thai basil leaves at the end so the aroma hits you first, then the heat. Folks call it a Pad Kee Mao Recipe but mine loves being loud, not precious.

It’s the kind of dish that surprises you, makes you laugh, and then keeps you coming back for just one more forkful.

Ingredients

• Soft wide rice noodles give quick carbs and a chewy, slippery texture.
• Chicken, shrimp or tofu add savory protein, make dish more filling and balanced.
• Peppery, floral basil brightens dish, adds herbal aroma, not much calories.
• Salty, umami backbone that seasons deeply, just a few drops needed.
• Pungent garlic gives punch, some antioxidants and savory depth when fried.
• Small chilies bring heat, help balance sweet and salty notes, use less if sensitive.
• Crunchy sprouts add freshness, fiber and a cool contrast to rich noodles.

Ingredient Quantities

• 8 oz wide rice noodles, fresh sen yai or dried wide rice noodles
• 8 oz protein, chicken, pork, shrimp or firm tofu
• 2 tbsp vegetable or peanut oil
• 4 cloves garlic, minced
• 2 to 4 Thai bird chilies or 1 to 2 serrano chiles, sliced
• 1 small onion or 2 shallots, thinly sliced
• 1/2 red bell pepper, thinly sliced, optional
• 2 green onions, cut into 2 inch pieces
• 1 packed cup Thai basil leaves, holy basil if you can get it
• 1 cup bean sprouts
• 1 large egg, optional
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce, for color
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp palm sugar or light brown sugar
• 1/2 tsp ground white pepper
• Lime wedges for serving, optional

How to Make this

1. If you have dried wide rice noodles, soak them in warm water for 20 to 30 minutes until pliable but still a little firm, then drain and set aside; if using fresh sen yai, gently separate the strands and set them aside.

2. Mix the sauce in a small bowl: 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tsp palm sugar or light brown sugar and 1/2 tsp ground white pepper; stir until the sugar dissolves.

3. Thinly slice your 8 oz protein (chicken, pork, shrimp or firm tofu), slice the chilies, mince the garlic, slice the onion or shallots, cut the green onions into 2 inch pieces, and thinly slice the half red bell pepper if using; pick the basil leaves from stems and rinse the bean sprouts.

4. Heat a wok or large skillet over high heat until very hot, add 2 tbsp vegetable or peanut oil, then add the garlic and chilies and stir fry for 15 to 30 seconds until fragrant but not burned.

5. Add the sliced protein and stir fry on high until just cooked through or nearly done (shrimp turns pink, chicken/pork is opaque, tofu gets a light crust), then add the onion and bell pepper and toss for 30 to 60 seconds.

6. Push ingredients to one side, add a little more oil if needed and crack in the optional large egg, scramble it quickly until just set, then mix it into the protein and veggies.

7. Add the drained noodles and pour the prepared sauce over everything, toss or stir constantly to coat; if the mixture seems dry, add 1 to 2 tablespoons of the noodle soaking water or a splash of water to help the sauce cling and to loosen the noodles.

8. Stir in the green onions, most of the basil leaves, and the cup of bean sprouts, tossing quickly for 30 to 60 seconds until the basil wilts but the bean sprouts stay slightly crunchy.

9. Taste and adjust seasoning (more fish sauce for salt, sugar for balance, extra chilies if you want it hotter), serve immediately with lime wedges on the side and extra basil if you like.

Equipment Needed

1. Wok or large skillet, for high heat searing and tossing
2. Spatula or wooden spoon, for stirring and scraping
3. Tongs or a pair of long chopsticks, youll need something to flip noodles and protein
4. Cutting board, sturdy. Dont use the same one for raw meat and veg
5. Sharp chef’s knife, for thin slicing
6. Mixing bowl and a small bowl or measuring cup, to mix and pour the sauce
7. Measuring spoons, for the soy sauces fish sauce sugar and pepper
8. Colander or fine mesh strainer, to drain soaked noodles and rinse bean sprouts

FAQ

Drunken Noodles (Pad Kee Mao) Recipe Substitutions and Variations

• Noodles: if you don’t have fresh sen yai, use dried wide rice noodles (rehydrate per package), or in a pinch use fettuccine or spaghetti from the pantry, or udon for a chewier bite.
• Protein: swap chicken/pork/shrimp/tofu with thinly sliced beef, ground pork or turkey, tempeh or extra-firm tofu (press it first), or just double up the shrimp if you like seafood.
• Basil: holy basil -> Thai basil if you can find it, otherwise regular sweet basil plus a squeeze of lime and a few cilantro leaves for brightness.
• Sauces & sugar: fish sauce -> soy sauce plus a little miso or a squeeze of lime for depth; oyster sauce -> mushroom-based vegetarian oyster sauce or hoisin; dark soy for color -> light soy plus 1 tsp molasses or dark brown sugar; palm sugar -> light brown sugar or coconut sugar.

Pro Tips

1. Mise en place is everything, seriously. Have your sauce mixed, noodles drained, protein sliced and veg ready before the pan gets hot, otherwise stuff gets overcooked or splashes everywhere and youll be scrambling.

2. Get the wok screaming hot so you get that quick sear, but dont throw garlic in the very first second or it will burn and go bitter; add aromatics for just a few seconds then hit it with the protein. If you crowd the pan it will steam not sear, so cook in two batches if needed.

3. If using dried noodles under soak them slightly they should still be a bit firm they finish in the wok; save a couple tablespoons of the soaking water and add it while tossing to help the sauce cling. Toss gently with tongs or two spatulas so strands dont break up into mush.

4. Add basil and bean sprouts at the very end so they stay bright and crunchy, and taste before plating — more fish sauce for salt, sugar for balance, lime for brightness. If you want extra silk fold in a thin omelet sliced into ribbons instead of scrambling in the pan.