Fiery Drunkard's Pad Kee Mao
A bold and savory street-food classic featuring wide rice noodles, aromatic holy basil, and a kick of Thai bird's eye chilies.
How to Make Fiery Drunkard's Pad Kee Mao
Total time: 30 min · Yields 2 servings
- 1
Prepare the Aromatics and Sauce
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar. In a mortar and pestle, pound the garlic and bird's eye chilies together until a rough paste forms.
- 2
Sear the Protein
Heat 1.5 tablespoons of oil in a wok or large heavy-bottomed skillet over high heat until shimmering. Add the chicken slices and stir-fry until just cooked through and lightly browned. Remove the chicken and set aside.
- 3
Sauté the Vegetables
Add the remaining oil to the same wok. Add the chili-garlic paste and stir-fry for 30 seconds until fragrant (be careful not to inhale the spicy fumes). Add the onions, bell peppers, and baby corn, tossing for 2 minutes.
- 4
The Noodle Char
Add the rice noodles to the wok. Increase the heat to its highest setting. Pour the sauce over the noodles and toss vigorously for 1-2 minutes until the noodles are soft and have absorbed the sauce, allowing some parts to char against the pan.
- 5
Final Toss
Return the cooked chicken to the wok. Turn off the heat and immediately throw in the holy basil leaves. Toss gently until the basil is just wilted and fragrant.
Chef's Tips
- If using dried noodles, soak them in lukewarm water for 30 minutes until flexible but still firm before stir-frying.
- Do not overcrowd the pan; if doubling the recipe, cook in two separate batches to maintain high heat.
- Use dark soy sauce specifically for the deep mahogany color it provides to the noodles.
What to Serve with Fiery Drunkard's Pad Kee Mao
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with a wedge of lime to brighten the flavors.
- Pair with a cold Thai lager or iced milk tea.
- Top with a crispy fried egg (Thai style) for extra richness.
Frequently asked questions
Can I make this vegetarian?
Yes, replace chicken with firm tofu and substitute oyster sauce and fish sauce with mushroom sauce and vegan 'no-fish' sauce.
What if I can't find holy basil?
Thai basil is the best substitute, though it has more of a licorice flavor compared to the peppery bite of holy basil.
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