Drunken noodles also known as Pad Kee Mao is a popular Thai noodle dish. It features chewy wide rice noodles, tender slices of protein, vibrant veggies and aromatic Thai Basil, wok-tossed in a fiery sauce that leaves a delightful kick. This is such a cozy and comforting dish that literally leaves you wanting more.
If you don’t know, Thai food is my absolute favorite cuisine. I could eat it every day if I could. Welllll now I can, now that I make it at home haha. Today I’m sharing another one of my favorite Thai dishes, Pad Kee Mao, drunken noodles.
This is such a delicious and quick recipe to throw together. Trust me once you make it at home you’ll never need to order take-out again. This is such a game changing and pocket saving recipe. LOL trust me. In less than 25 minutes you can have these delicious, flavor-packed noodles ready to devour.
And just a note, there is absolutely no alcohol in this recipe. Drunken Noodle is a nickname for these delicious stir fried noodles. They are said to be the perfect hangover cure after a night out with friends.
Drunken Noodle Ingredients
There are many renditions of Drunken Noodles. I’ve noticed the veggies vary depending on the restaurant/ region the person cooking it is from. Here is what I used to recreate one of my favorite restaurants Pad Kee Mao
- Fresh or dry WIDE rice noodles- Drunken noodles are known for their wide rice noodle. You can find these at your local Asian market or Ranch 99. (If using fresh you won’t need to boil/soak them. But if using dry rice noodles, soak them in room temperature water or quickly boil according to package)
- Oil- use a neutral oil that has a high smoke point
- Shallot- minced
- Onions- I used sweet and green. Use yellow if preferred.
- Garlic
- Thai chilies- if you can’t find, birds eye chilies will also work.
- Thai basil- Found at most asian markets and HEB or sprouts.
- Gai Lan- optional. Also known as Chinese broccoli. If you can’t find, Bok choy will also work.
- Tomato- optional. But I love adding tomato to my Drunken Noodles.
- Carrots- I like adding carrots to my Drunken noodles for an extra crunch and more veggies.
For the Sauce
- Oyster sauce
- Fish sauce
- Soy sauce
- Dark soy sauce
- Sriracha
- Palm sugar- sold at most grocery stores. If you can’t find it, brown sugar will also work.
- Water- this helps thin/stretch out the sauce. Use if needed.
How to make Drunken Noodles
If using fresh rice noodles, separate the noodles and set aside.
If using dry noodles, soak the noodles in room temperature water for about 10 minutes.
Next, prep the protein. I used leftover beef for this recipe. But, if you’re using fresh protein, cut protein into pieces and add it to a bowl. Season with garlic powder, white pepper, and a splash of light soy sauce and set aside.
While the protein is marinating, prep your veggies. In a mortar and pestle, mash down garlic cloves and Thai chilies to create a paste. Use to your discretion.
For the sauce, combine oyster sauce, light and dark soy sauce, fish sauce, Sriracha, brown sugar, and 2 tbsp of warm water. Mix well and set aside.
In a large skillet or wok, add neutral oil and sesame oil. Sear the protein until cooked, then remove from the pan. Next add in the Thai chili paste and sautè for about 1 minute until fragrant, then add in tomatoes, onions, and green onions. Saute for about 3 minutes making sure to continuously toss the veggies.
Add in your cooked rice noodles, and the cooked protein. Pour over the sauce and continuously stir until the noodles are covered in the sauce. Reduce the heat, add in Thai basil and continue to toss the noodles. And that’s it.
Serve noodles in a bowl, with lime wedges and enjoy! Try this Pad Kee Mao with my Basil Fried Rice and Chili Garlic Wings for the Ultimate Thai spread at home
Tips for making the Best Drunken Noodles
- Adding warm water to the sauce helps the sugar dissolve. It also helps thin the sauce.
- Use Thai Basil or Holy Basil. Thai Basil is easier to get in the US and is found in most Asian Grocery stores. but if you can use one of the two.
- Fresh is best. As with most recipes fresh ingredients elevate the taste of the dish.
More Recipes To Try
Thai Basil Fried Rice
Parchment Baked Fish
Airfried Mango Habenero Wings
If you try these Beef Drunken Noodles, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Drunken Noodles (Pad Kee Mao)
Ingredients
Choice of protein
- 1 tbsp neutral oil
- 1 tsp sesame oil optional
- wide rice noodles fresh or dry
- 3-5 cloves garlic
- 2-4 Thai chilies or birds eye chilis (use to your discretion)
- ½ shallot minced
- 1/2 sweet onion or yellow onion sliced
- 1 roma tomato chopped, optional
- 1 cup Thai basil
- 1/2 carrots thinly sliced into moons
- Gai lan or Chinese broccoli optional
- 2-3 stems green onions
Sauce
- 2 tbsp Oyster sauce
- 1 1/2 tbsp Dark soy sauce
- 1 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1 tbsp Brown sugar or palm sugar
- 1 tbsp Warm water
- 1 tbsp Sriracha optional
For protein
- 1 tsp garlic powder optional
- 1/2 tsp white pepper optional
- 1 tbsp baking soda
- 1 tbsp soy sauce
Instructions
- If using fresh wide rice noodles, peel noodles apart. If using dried noodles, soak/cook according to package.
- Cut beef into thin pieces against the grain. Add to a bowl and season with white pepper, baking soda, garlic powder and soy sauce.
- In a mortar and pestle mash down garlic and Thai chili peppers to create a paste.
- Slice peppers, onions and tomatoes.
- In a bowl, combine oyster sauce, dark soy sauce, light soy sauce, fish sauce, brown sugar and warm water.
- Heat large wok or skillet until it's almost smoking. Then add in neutral oil. Sear beef on both sides for about 2 minutes. Once the browned to desired doneness remove from the pan.
- Add in chili paste and shallots and sautè until fragrant. About 1 minute. (Be careful not to inhale the chili paste as it'll be spicy).
- Next, add in onions and green onions, sautè for 2 minutes then add in tomatoes. Saute for about 3 minutes. Then add in the cooked noodles, sauce and beef/protein. Sautè gently until the sauce covers the noodles using a scooping motion. Be sure to not break the noodles.
- Reduce heat, then add in Thai basil and mix until the basil is wilted. Serve immediately. Top with more Thai basil and green onions if desired.
Notes
- 3-4 fresh Thai chilis gets pretty hot. If you’re sensitive to heat, highly recommend using 1-2 chilis.
- Adding warm water to the sauce helps the sugar dissolve. It also helps thin the sauce.
- Use Thai Basil or Holy Basil. Thai Basil is easier to get in the US and is found in most Asian Grocery stores. but if you can use one of the two.
- Fresh is best. As with most recipes fresh ingredients elevate the taste of the dish
Did you make it?
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