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Authentic Street Style Drunken Noodles (Pad Kee Mao)

Close-up of steaming street style Thai drunken noodles with wide rice noodles, ground meat, and basil leaves on a white plate.
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Make genuine, spicy Thai Drunken Noodles at home. This recipe focuses on achieving the smoky flavor and authentic taste of street food using holy basil and wide rice noodles.

Ingredients

Scale
  • 1 pound wide fresh rice noodles (Sen Yai)
  • 1 tablespoon soy sauce (for coating noodles)
  • 1 tablespoon vegetable oil
  • 8 ounces protein (prawns or sliced chicken breast)
  • 2 cloves garlic, minced
  • 2–4 Thai bird’s eye chilies, sliced (adjust to your spice preference)
  • 1/2 cup sliced onion
  • 1/2 cup sliced bell pepper (any color)
  • 1 cup holy basil leaves (Thai basil is a substitute if holy basil is unavailable)
  • 1/4 cup chicken stock or water
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark sweet soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar

Instructions

  1. Prepare the noodles: If using fresh noodles, gently separate them by hand. Toss them lightly with 1 tablespoon of soy sauce to prevent sticking. If using dried noodles, cook according to package directions until just tender, drain, and toss with a little oil.
  2. Prepare the sauce: In a small bowl, mix the oyster sauce, dark sweet soy sauce, fish sauce, and sugar. Set aside.
  3. Heat your wok: Place a wok or large skillet over the highest heat possible until it is smoking hot. This high heat is key for achieving wok hei.
  4. Stir-fry aromatics and protein: Add the vegetable oil. Once shimmering, add the minced garlic and sliced chilies. Stir-fry quickly for about 10 seconds until fragrant. Add your protein (prawns or chicken) and stir-fry until nearly cooked through.
  5. Add vegetables: Add the onion and bell pepper. Stir-fry for 1 minute until slightly softened but still crisp.
  6. Add noodles and sauce: Push the ingredients to one side of the wok. Add the prepared sauce mixture to the empty side of the wok and let it bubble for a few seconds. Immediately add the prepared rice noodles.
  7. Toss and finish: Toss everything together quickly and vigorously to coat the noodles evenly with the sauce. Cook for 1 to 2 minutes, moving the noodles constantly to expose them to the high heat for that smoky flavor.
  8. Add basil: Remove the wok from the heat. Stir in the chicken stock or water, and then immediately stir in the holy basil leaves until they just wilt.
  9. Serve immediately for the best texture and flavor.

Notes

  • For the best street food flavor, use a gas stove on high heat or a powerful induction burner. If your home burner is weak, cook in smaller batches to maintain high heat.
  • If you cannot find Thai holy basil, use Thai sweet basil, but know the flavor profile will be slightly different. Do not substitute with Italian basil.
  • To balance the spice level, reduce the number of chilies used, or remove the seeds before slicing them.

Nutrition

Find it online: https://blissbatter.com/street-style-thai-drunken-noodles/