Bring the bold flavors of Thai street food into your kitchen with these spicy drunken noodles, also known as Pad Kee Mao. Wide rice noodles are tossed with garlic, fresh chilies, crisp vegetables, and a rich combination of savory sauces. Finished with fragrant Thai basil, this colorful stir-fry delivers a delicious balance of heat, sweetness, and umami in every bite.
Ingredients
For the Sauce
Oyster sauce
Soy sauce
Fish sauce
Dark soy sauce
Brown sugar
For the Noodles and Vegetables
Wide flat rice noodles
Vegetable oil
Garlic
Fresh chilies
Onion
Bell pepper
Broccoli florets
Snap peas
For Finishing
Fresh Thai basil leaves
How to Make
Prepare the Sauce: Add the oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar to a small bowl. Whisk until everything is evenly combined, then set aside.
Prepare the Noodles and Vegetables: Get the rice noodles ready according to their package instructions, then drain them in a colander. Chop the garlic, chilies, onion, and bell pepper, and prepare the broccoli and snap peas.
Heat the Wok: Place a wok or large skillet over high heat and add the vegetable oil. Once the oil is hot, add the garlic and chilies. Stir-fry briefly until fragrant, taking care not to let them burn.
Cook the Protein and Vegetables: Add your chosen protein, if using, along with the prepared vegetables. Stir-fry until the ingredients are cooked and lightly caramelized.
Add the Noodles and Sauce: Add the drained rice noodles to the pan and pour in the prepared sauce. Toss everything together until the noodles and vegetables are evenly coated in the glossy sauce.
Finish with Thai Basil: Add the fresh Thai basil leaves and toss briefly so their fragrant flavor spreads throughout the dish.
Serve Hot: Transfer the noodles to serving plates and enjoy immediately while they're hot and full of flavor.
Important Recipe Tips
Watch the Heat: Keep an eye on the garlic and chilies while stir-frying. They can burn quickly over high heat and develop a bitter taste.
Choose Your Protein: Chicken, shrimp, tofu, or beef are all suitable options. Pick whichever best suits your preferences or what you have available.
Adjust the Spice: Use fewer chilies or remove their seeds for a milder dish. Add extra fresh chilies if you prefer a stronger kick.
Make It Gluten-Free: Use tamari or a gluten-free soy sauce in place of regular soy sauce. Check the labels of the other sauces as well to ensure they're suitable for your dietary needs.
Add More Vegetables: Mushrooms, carrots, and baby corn are great additions when you want extra vegetables and variety.
Serving Suggestions: Add fresh chilies or a drizzle of sriracha for extra heat. More Thai basil or chopped green onions can brighten the finished dish, while crushed roasted peanuts or crispy fried shallots provide a satisfying crunch.
Prepare Ahead: Chop the vegetables and mix the sauce ingredients in advance. Keep them in separate sealed containers until you're ready to cook.
Store Leftovers Properly: Allow cooked noodles to cool at room temperature for 10–15 minutes before refrigerating. Transfer them to airtight containers and, if possible, store the sauce separately from the noodles to help prevent sogginess. Refrigerate for 2–3 days.
Reheat Gently: Warm the noodles in a skillet with a splash of water or extra sauce. Stir gently as they heat to restore moisture and prevent them from drying out.
Final Thought
These Thai drunken noodles are a wonderful way to enjoy bold, spicy flavors in a quick homemade meal. With tender rice noodles, colorful vegetables, savory sauce, and fresh basil, every serving is packed with delicious character. Serve them straight from the wok and enjoy!
