Print

Authentic 25-Minute Street Style Thai Drunken Noodles (Pad Kee Mao)

A close-up, appetizing shot of glossy, dark brown Thai drunken noodles mixed with beef, bright red bell peppers, and green Chinese broccoli.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make fast, intensely flavored Thai Drunken Noodles at home. This recipe uses high heat to achieve a smoky char typical of street food style Pad Kee Mao.

Ingredients

Scale
  • 1 pound fresh wide rice noodles (Ho Fun or Sen Yai)
  • 8 ounces protein (sliced chicken, beef, shrimp, or firm tofu)
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2-4 Thai chilies, sliced (adjust for heat)
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 cup Chinese broccoli (gai lan) or regular broccoli florets
  • 1 cup fresh Thai basil leaves
  • 1 large egg, lightly beaten
  • 1 tablespoon soy sauce (for marinating protein)
  • 1 tablespoon oyster sauce (or vegetarian mushroom sauce)
  • 1 tablespoon dark sweet soy sauce (for color and sweetness)
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper

Instructions

  1. If using dried noodles, soak them according to package directions until pliable but still slightly firm. If using fresh noodles, separate them gently. Toss the protein with 1 tablespoon of soy sauce.
  2. Prepare the sauce: In a small bowl, mix the oyster sauce, dark sweet soy sauce, fish sauce, sugar, and white pepper. Set aside.
  3. Heat a wok or large skillet over high heat until it just begins to smoke. Add 1 tablespoon of oil, then add the marinated protein. Stir fry quickly until cooked through and slightly browned. Remove the protein and set aside.
  4. Add the remaining 1 tablespoon of oil to the hot wok. Add the garlic and chilies. Stir fry for 10 seconds until fragrant. Add the onion, bell pepper, and broccoli. Stir fry for 1-2 minutes until vegetables are crisp-tender.
  5. Push the vegetables to one side of the wok. Pour the beaten egg into the empty space and scramble quickly. Once mostly set, mix it with the vegetables.
  6. Add the noodles and the cooked protein back into the wok. Pour the prepared sauce mixture over everything. Toss constantly and quickly using tongs for 1-2 minutes, ensuring the noodles are evenly coated and slightly charred.
  7. Remove the wok from the heat. Stir in the fresh Thai basil leaves until they wilt slightly. Serve immediately.

Notes

  • Use the highest heat possible when stir-frying the noodles to achieve the smoky ‘wok hei’ flavor.
  • If your wok is not large enough, cook the noodles in two batches to prevent overcrowding, which steams the noodles instead of frying them.
  • For extra spice, add a dash of chili oil with the sauce mixture.

Nutrition

Find it online: https://eatableempress.com/thai-drunken-noodles-recipe-pad-kee-mao/