Thai Drunken Noodles (Pad Kee Mao)
Broad rice noodles tossed in a spicy garlic-chili sauce with fresh Thai basil and bell peppers.
How to Make Thai Drunken Noodles (Pad Kee Mao)
Total time: 30 min · Yields 2 servings
- 1
Prepare the Sauce and Aromatics
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, and water until the sugar has dissolved. Set aside. Use a mortar and pestle to pound the garlic and bird's eye chilies into a coarse paste.
- 2
Sear the Protein
Heat 2 tablespoons of oil in a wok or large heavy-bottomed skillet over high heat until smoking. Add the chicken slices in a single layer and sear for 2 minutes until browned. Remove the chicken from the pan and set aside.
- 3
Sauté the Aromatics and Vegetables
Add the remaining 1 tablespoon of oil to the same wok. Add the garlic-chili paste and shallots, stir-frying for 30 seconds until fragrant. Toss in the bell peppers and baby corn, stir-frying for another minute until slightly softened.
- 4
Add Noodles and Sauce
Increase the heat to maximum and add the rice noodles and the reserved chicken back to the wok. Pour the sauce mixture over the noodles. Toss rapidly for 2 minutes, allowing the noodles to char slightly and absorb the sauce. If it looks too dry, add a splash of water.
- 5
The Herb Finish
Turn off the heat. Immediately throw in the fresh basil leaves and toss gently until they are just wilted from the residual heat. Transfer to a plate and serve immediately.
Chef's Tips
- Use a high-smoke point oil like peanut or canola to achieve the 'wok hei' charred flavor.
- If using dried noodles, soak them in lukewarm water for 30 minutes until flexible but still firm before stir-frying.
- Don't over-crowd the pan; if doubling the recipe, cook in two separate batches.
What to Serve with Thai Drunken Noodles (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 savory flavors.
- Top with a crispy fried egg for extra richness.
- Pair with a cold Thai iced tea or a lager beer.
Frequently asked questions
Can I make this vegetarian?
Yes! Substitute the chicken with tofu or extra mushrooms, and use a vegetarian stir-fry sauce instead of oyster and fish sauce.
What if I can't find Thai Basil?
While Thai Basil has a unique licorice flavor, you can substitute with Italian Basil, though the flavor profile will shift slightly.
How can I adjust the spice level?
The heat comes from the bird's eye chilies. Use 1-2 for mild, or remove the seeds before pounding to reduce the intensity.
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