Thailand Pad Kee Mao (Drunken Noodles)
Pad kee mao, also known as drunken noodles, is a bold and flavorful Thai stir-fried noodle dish renowned for its spicy kick and aromatic ingredients. Made with wide rice noodles, the dish is stir-fried with garlic, chile peppers, onions, bell peppers, and Thai basil, creating a fragrant and fiery combination. Protein options such as chicken, beef, pork, or seafood are commonly added, along with vegetables like broccoli or baby corn for texture. The sauce, a savory blend of soy sauce, oyster sauce, fish sauce, and sometimes a touch of dark soy sauce for depth, coats the noodles in a rich and satisfying flavor. Despite its name, pad kee mao does not contain alcohol; the name likely refers to its reputation as a favorite late-night or hangover cure. This dish perfectly captures the Thai love for bold, spicy, and perfectly balanced meals.
Recipe Servings: 4
Ingredients
- 3 Tbsp (45 ml) oyster sauce
- ⅓ cup (79 ml) low sodium soy sauce
- 2 tsp (10 ml) fish sauce
- 2 tsp (9 g) brown sugar
- 2 Tbsp (30 ml) water
- 1 tsp (5 g) Thai chili paste, more to taste
- 8 oz (227 g) wide rice noodles
- 2 Tbsp (30 ml) sesame oil, divided
- 2 shallots, chopped
- 2 carrots, thinly sliced
- 1 large chicken breast, chopped
- Ground black pepper, to taste
- 3 cloves garlic, minced
- ½ tsp (3 g) minced fresh ginger
- 1 green bell pepper, thinly sliced
- 1 small zucchini, thinly sliced
- 1 Roma tomatoes, sliced
- 2 green onions, sliced and divided
- 1 cup fresh Thai holy basil leaves, roughly chopped
Directions
- Place oyster sauce, soy sauce, fish sauce, brown sugar, water, and Thai chili paste in a small bowl, stirring until well combined.
- Set aside.
- Cook noodles according to the package's instructions.
- Pour 1 tablespoon (15 ml) sesame oil into a large wok or skillet set over medium-high heat.
- Add shallots and carrot to the hot oil and stir-fry for 2 minutes.
- Pour remaining 1 tablespoon (15 ml) sesame oil into the pan.
- Add chicken and black pepper, sautéing until the chicken is cooked through.
- Add garlic and ginger and sauté for 10 seconds.
- Add bell pepper, zucchini, tomatoes, and only the white slices of the chopped green onion, sautéing for 2 minutes.
- Add noodles and sauce, stir-frying for a 3–5 minutes until warmed through.
- Remove pan from heat and stir in basil.
- Divide noodles among four serving plates.
- Sprinkle each serving with the remaining green onions and serve hot.
For Sauce:
For Noodles:
Notes
- Sriracha or crushed red pepper flakes may be used in place of Thai chili paste.
- Regular basil may be substituted for Thai holy basil.
- Sesame oil may be replaced with canola oil.
- Shrimp or tofu can be used instead of chicken.
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