Name: Pad Kee Mao (Thai Drunken Noodles)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 tbsp soy sauce; 1 tbsp dark soy sauce (for color and depth); 1 tbsp oyster sauce; 1 tsp fish sauce (optional, for umami); 1 tsp sugar; 1 tbsp water; 200 g (7 oz) wide rice noodles (fresh or soaked dry); 2 tbsp vegetable oil; 3 cloves garlic, minced; 2 Thai chilies (or red chilies), finely chopped (adjust to taste); 1 small onion or shallot, sliced; 1 small bell pepper, sliced; 100–150 g (3.5–5 oz) protein of choice (chicken, beef, shrimp, tofu); 1 handful Thai basil (or Italian basil in a pinch)

Pad Kee Mao, also known as Thai Drunken Noodles, is a spicy and aromatic stir-fry dish loaded with flavors. This quick and easy recipe is perfect for a weeknight meal or whenever you’re craving something bold and delicious. The combination of wide rice noodles, fresh vegetables, savory sauce, and your choice of protein creates an irresistible dish that captures the essence of Thai street food.

Pad Kee Mao (Thai Drunken Noodles)

Why You’ll Love This Recipe

Pad Kee Mao is a flavorful and satisfying dish that brings together savory, spicy, and aromatic elements in one delightful meal. The stir-fry features tender rice noodles, your choice of protein (chicken, beef, shrimp, or tofu), and a punchy sauce made from a blend of soy sauce, oyster sauce, and Thai basil. The heat from the chilies adds just the right amount of spice, while the basil leaves bring a fresh herbal note that ties everything together. It’s quick, customizable, and full of complex flavors that make it a favorite for many.

Ingredients

For the sauce:

2 tbsp soy sauce
1 tbsp dark soy sauce (for color and depth)
1 tbsp oyster sauce
1 tsp fish sauce (optional, for umami)
1 tsp sugar
1 tbsp water

For the noodles:

200 g (7 oz) wide rice noodles (fresh or soaked dry)
2 tbsp vegetable oil
3 cloves garlic, minced
2 Thai chilies (or red chilies), finely chopped (adjust to taste)
1 small onion or shallot, sliced
1 small bell pepper, sliced
100–150 g (3.5–5 oz) protein of choice (chicken, beef, shrimp, tofu)
1 handful Thai basil (or Italian basil in a pinch)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare noodles: If using dry noodles, soak in warm water for 15-20 minutes until soft, then drain. If using fresh rice noodles, gently separate them to prevent clumping.
Mix the sauce: In a small bowl, stir together the soy sauce, dark soy sauce, oyster sauce, fish sauce (if using), sugar, and water. Set the sauce mixture aside.
Cook protein: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add your protein of choice (chicken, beef, shrimp, or tofu) and cook until browned and cooked through. Once done, remove the protein from the pan and set aside.
Sauté aromatics: Add the remaining 1 tablespoon of oil to the pan. Toss in the minced garlic and chopped chilies, stir-frying for about 30 seconds until fragrant.
Add veggies: Stir in the sliced onion and bell pepper. Cook for 2-3 minutes until they are slightly softened but still crunchy.
Add noodles & sauce: Add the soaked or fresh noodles to the pan along with the cooked protein. Pour the sauce over the mixture and toss everything together quickly. Stir-fry for 1-2 more minutes, allowing the sauce to be absorbed.
Finish with basil: Toss in the Thai basil leaves and stir-fry for another 30 seconds until the basil wilts. Remove the pan from heat immediately to preserve the flavor and aroma of the basil.
Serve: Plate the noodles and serve immediately, garnishing with a lime wedge or extra chili for spice lovers.

Servings and Timing

Servings: 2
Prep & Cook Time: 25 minutes

Variations

No Thai basil? Use Italian basil with a pinch of mint for a similar aromatic effect.
More veggies? Feel free to add extra vegetables like broccoli, carrots, or snap peas for added texture and flavor.
Vegan version? Replace the protein with tofu and skip the oyster and fish sauces. Use mushroom soy sauce or a vegan-friendly alternative.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When ready to eat, reheat in a wok or large skillet over medium heat. Add a splash of water or broth to help loosen up the noodles if they’ve become too dry.

FAQs

1. Can I make Pad Kee Mao with different proteins?

Yes, you can use chicken, beef, shrimp, or tofu. Choose whatever protein you prefer or have on hand!

2. Can I make this dish less spicy?

Yes, you can adjust the amount of Thai chilies to your desired spice level. You can also omit them completely if you prefer a milder flavor.

3. What kind of noodles should I use?

For authentic Pad Kee Mao, use wide rice noodles. You can use either fresh rice noodles or dry rice noodles that you soak in warm water before cooking.

4. Can I use regular basil instead of Thai basil?

Yes, you can substitute Italian basil if Thai basil is unavailable. Adding a pinch of mint can help mimic the unique flavor of Thai basil.

5. How can I make this dish gluten-free?

To make Pad Kee Mao gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce and ensure your oyster sauce is gluten-free.

6. Can I add more vegetables to this recipe?

Absolutely! You can include vegetables like broccoli, carrots, snap peas, or mushrooms for more color and nutrients.

7. Can I make Pad Kee Mao ahead of time?

While this dish is best enjoyed fresh, you can prepare the sauce and chop the vegetables in advance to save time during cooking.

8. How do I make this dish spicier?

To increase the spice, add more chopped Thai chilies or even a dash of chili flakes. You can also serve it with extra chili on the side.

9. Can I use a different type of sauce instead of fish sauce?

Yes, if you’re avoiding fish sauce, you can use mushroom soy sauce or simply skip it and adjust the seasoning to taste.

10. Is Pad Kee Mao a one-pan meal?

Yes! This recipe is a one-pan dish, which makes cleanup easier while delivering a flavorful and satisfying meal.

Conclusion

Pad Kee Mao (Thai Drunken Noodles) is a vibrant, flavorful stir-fry that combines a savory sauce, fresh vegetables, aromatic herbs, and your choice of protein, making it the perfect dish for a quick, delicious meal. With its bold flavors and customizable ingredients, it’s easy to see why this Thai street food classic is a favorite among food lovers worldwide. Whether you’re a spice lover or someone who enjoys a mild meal, Pad Kee Mao is sure to satisfy your cravings and leave you wanting more.