Description
Pad Kee Mao (Thai Drunken Noodles) is a vibrant, flavorful stir-fry loaded with rice noodles, fresh vegetables, aromatic herbs, and your choice of protein. The savory sauce and spicy kick from Thai chilies make this dish a quick, satisfying, and customizable meal.
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)
Instructions
- Prepare noodles: Soak dry noodles in warm water for 15-20 minutes until soft or separate fresh noodles to prevent clumping.
- Mix the sauce: Stir together soy sauce, dark soy sauce, oyster sauce, fish sauce (if using), sugar, and water. Set aside.
- Cook protein: Heat 1 tbsp oil in a wok or large skillet over high heat. Add your protein and cook until browned. Remove and set aside.
- Sauté aromatics: Add 1 tbsp oil to the pan and toss in garlic and chilies, stir-frying for 30 seconds until fragrant.
- Add veggies: Stir in onion and bell pepper. Cook for 2-3 minutes until softened but still crunchy.
- Add noodles & sauce: Add the cooked noodles and protein to the pan, pour in the sauce, and toss to combine. Stir-fry for 1-2 minutes, allowing the sauce to absorb.
- Finish with basil: Add basil leaves and stir-fry for another 30 seconds. Remove from heat.
- Serve: Plate the noodles, garnish with lime wedges or extra chili, and enjoy!
Notes
- Protein Options: Chicken, beef, shrimp, or tofu are great options.
- Adjust Spice Level: Add or reduce chilies based on your spice tolerance.
- Herbs: Italian basil can replace Thai basil; add mint for a similar aroma.
- Vegetables: Add extra veggies like snap peas, mushrooms, or broccoli for added texture.
- Gluten-Free: Use tamari or gluten-free soy sauce and check that your oyster sauce is gluten-free.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
