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Authentic Street Style Thai Drunken Noodles (Pad Kee Mao)

Close-up of glossy, wide rice noodles tossed with onions, basil, and chili in a bowl of thai drunken noodles.
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Make takeout-style Thai Drunken Noodles, or Pad Kee Mao, at home. This quick recipe delivers the bold, spicy, and savory flavor you crave in under 30 minutes.

Ingredients

Scale
  • 1 pound fresh wide rice noodles (or dried, soaked according to package)
  • 1 tablespoon neutral oil (like canola or vegetable)
  • 8 ounces protein of choice (sliced chicken breast, beef, shrimp, or firm tofu)
  • 4 cloves garlic, minced
  • 1–2 Thai chilies, sliced (adjust for heat preference)
  • 1/2 cup sliced onion
  • 1 red bell pepper, sliced
  • 1 cup Chinese broccoli (gai lan) or regular broccoli florets
  • 1 cup fresh Thai basil leaves (do not substitute Italian basil)
  • 1 tablespoon neutral oil for stir-frying
  • For the Spicy Drunken Noodle Sauce:
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon dark sweet soy sauce (or substitute with regular soy sauce mixed with 1 teaspoon brown sugar)
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the oyster sauce, soy sauce, dark sweet soy sauce, fish sauce, sugar, and white pepper. Set aside.
  2. Prepare the noodles: If using fresh noodles, gently separate them. If using dried noodles, soak them in hot water until pliable but still slightly firm, then drain well.
  3. Cook the protein: Heat 1 tablespoon of neutral oil in a wok or large skillet over high heat until shimmering. Add your chosen protein and stir-fry until cooked through and lightly browned. Remove the protein from the wok and set it aside.
  4. Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the hot wok. Add the minced garlic and sliced chilies. Stir-fry quickly for about 15 seconds until fragrant, being careful not to burn the garlic.
  5. Stir-fry vegetables: Add the onion, bell pepper, and Chinese broccoli. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  6. Combine: Return the cooked protein to the wok. Add the prepared rice noodles. Pour the sauce mixture over the noodles and toss everything constantly and quickly using tongs or spatulas to coat evenly. Cook for 1-2 minutes, allowing the noodles to absorb the sauce and develop a slight char (this creates the smoky Thai Noodle flavor).
  7. Finish: Remove the wok from the heat. Stir in the fresh Thai basil leaves until they just wilt.
  8. Serve immediately for the best flavor.

Notes

  • For a Vegan Drunken Noodles option, substitute the oyster sauce with vegetarian stir-fry sauce and use soy sauce instead of fish sauce.
  • Achieving the smoky flavor comes from using a very hot wok and cooking quickly over high heat. Do not overcrowd the pan.
  • If you cannot find Thai basil, the dish will still be good, but it will lack the signature aromatic quality of authentic Pad Kee Mao.

Nutrition

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