Drunken Noodles (Pad Kee Mao)

Authentic Thai Drunken Noodles (Pad Kee Mao) with wide rice noodles, fresh vegetables, chicken, and aromatic basil in a savory, spicy sauce. This easy stir-fry recipe combines garlic, ginger, bell peppers, and Thai chili paste for bold flavors. Perfect for quick weeknight dinners or a homemade Thai meal.

Ingredients

For the noodles:

• 8 oz wide rice noodles
• 2 Tbsp sesame oil (or canola oil)
• 2 shallots, chopped
• 2 carrots, thinly sliced
• 1 large chicken breast, chopped (or shrimp or tofu)
• 3 large cloves garlic, minced
• ½ tsp fresh minced ginger
• 1 zucchini, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 green onions, chopped (separate whites and greens)
• 1 Roma tomato, sliced
• 1 cup fresh Thai holy basil leaves, roughly chopped (or regular basil)

For the sauce:

• 3 Tbsp oyster sauce
• 1/3 cup low-sodium soy sauce
• 2 tsp fish sauce
• 2 tsp brown sugar
• 2 Tbsp water
• 1 tsp Thai red chili paste (adjust to taste; sriracha or crushed red pepper flakes can be substituted)

---

Instructions

1. Cook rice noodles according to package instructions, then set aside.
2. In a small bowl, mix all sauce ingredients and set aside.
3. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add shallots and carrots, cooking for 2 minutes.
4. Add remaining tablespoon of oil, then add chicken (or shrimp/tofu). Season with pepper and cook until fully cooked.
5. Stir in garlic and ginger, cooking for 10 seconds until fragrant.
6. Add bell pepper, zucchini, tomato, and the white parts of the green onion. Cook for 2 minutes until slightly tender.
7. Add cooked noodles to the pan and pour the sauce over them. Toss everything together and cook for a few minutes until heated through.
8. Remove from heat and stir in the chopped basil.
9. Serve immediately, garnished with the green parts of the green onion and extra chili sauce, sriracha, or crushed red pepper for added heat.

---

Tips

• Cook vegetables quickly over high heat to keep them crisp.
• Use wide rice noodles for authentic texture.
• Prep all ingredients before cooking, as stir-frying goes fast.

Variations and Substitutions

• Swap chicken for shrimp, tofu, or beef.
• Substitute Thai holy basil with regular basil if unavailable.
• Adjust spice level with more or less chili paste, sriracha, or crushed red pepper.

FAQs

Q: Can I make this vegetarian?
A: Yes, replace chicken with tofu or extra vegetables and use vegetarian oyster sauce.

Q: Can I use dried basil instead of fresh?
A: Fresh basil gives the best flavor, but dried can be used—add at the end sparingly.

Q: How spicy is this dish?
A: It’s moderately spicy; adjust chili paste or add extra crushed red pepper to taste.

Serving Suggestions

• Serve hot as a main course for lunch or dinner.
• Pair with steamed jasmine rice or a light cucumber salad.
• Top with crushed peanuts for added crunch.

Why You’ll Love This Recipe

Drunken noodles are a flavorful, colorful stir-fry packed with tender noodles, fresh vegetables, and savory sauce. Quick to make, customizable, and full of aromatic herbs, this dish brings a taste of authentic Thai cuisine to your kitchen.