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Authentic Spicy Drunken Noodles

Traditional Thai Pad Kee Mao made with wide rice noodles, bold chili-garlic sauce, Thai basil, and savory umami flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 plates
Course: Dinner, Main Course
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Drunken Noodles
  • 12 oz wide rice noodles fresh or soaked until tender
  • 2 tbsp vegetable oil
  • 6 cloves garlic finely chopped
  • 3-6 Thai bird’s eye chilies crushed, adjust to taste
  • 8 oz beef, chicken, pork, shrimp, or tofu thinly sliced
  • 1 cup bell peppers sliced
  • 1 cup onion sliced
  • 1 cup Chinese broccoli or regular broccoli chopped
  • 1.5 cups fresh Thai basil leaves
Sauce
  • 1.5 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp dark soy sauce for color
  • 0.5 tsp sugar optional, to balance flavor

Equipment

  • Wok or large skillet
  • Mixing bowls
  • Knife
  • Spatula or tongs

Method
 

  1. Cook rice noodles according to package directions until just tender. Drain and set aside.
  2. In a small bowl, mix oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar. Set aside.
  3. Heat a wok or large skillet over high heat until very hot.
  4. Add oil, then garlic and crushed chilies. Stir-fry 10–15 seconds until fragrant.
  5. Add protein and stir-fry until just cooked. Remove and set aside if needed.
  6. Add vegetables and stir-fry 1–2 minutes until crisp-tender.
  7. Add noodles and sauce. Toss vigorously to coat noodles evenly.
  8. Return protein to the wok and stir-fry another 30 seconds.
  9. Turn off heat and fold in Thai basil until just wilted.
  10. Serve hot immediately.

Notes

Use Thai basil for authentic flavor and cook over high heat for best results. Adjust chili quantity to taste for heat level.