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Authentic Thai Drunken Noodles with Beef (Pad Kee Mao)

Close-up of a white plate piled high with vibrant thai drunken noodles with beef, peppers, and basil.
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Make the famous spicy Thai street food, Pad Kee Mao, right in your home kitchen. This recipe uses wide rice noodles, tender beef, and a fiery, flavorful sauce.

Ingredients

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  • 1 pound fresh wide rice noodles (or dried, soaked according to package)
  • 1 pound flank steak or sirloin, thinly sliced against the grain
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 cup sliced onion
  • 1 red bell pepper, sliced
  • 1 cup baby corn, halved
  • 1 cup green beans, trimmed
  • 1/2 cup Thai holy basil leaves (or substitute with regular sweet basil)
  • 1 to 3 Thai bird’s eye chilies, sliced (adjust for heat preference)
  • 1 tablespoon dark soy sauce (for color)
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1/4 cup beef broth or water

Instructions

  1. Prepare the noodles: If using fresh noodles, separate them gently. If using dried, soak them in hot water until pliable but still slightly firm, then drain immediately.
  2. Prepare the sauce mixture: In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, and beef broth or water. Set aside.
  3. Marinate the beef: Toss the sliced beef with 1 teaspoon of the light soy sauce from the sauce mixture.
  4. Heat the wok: Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer and stir-fry quickly until browned, about 1 to 2 minutes. Remove the beef from the wok and set aside.
  5. Stir-fry aromatics: Add the remaining 1 tablespoon of oil to the hot wok. Add the minced garlic and sliced chilies. Stir-fry for 15 seconds until fragrant.
  6. Cook vegetables: Add the onion, bell pepper, baby corn, and green beans. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
  7. Combine ingredients: Add the prepared noodles and the cooked beef back into the wok. Pour the prepared sauce mixture over everything.
  8. Toss and finish: Toss constantly and quickly over high heat for 1 to 2 minutes, ensuring the noodles are evenly coated and heated through. This high heat helps achieve the smoky flavor often associated with wok cooked rice noodles beef.
  9. Add basil: Remove the wok from the heat. Stir in the basil leaves until they just wilt.
  10. Serve immediately for the best texture and flavor.

Notes

  • For tender beef slices, slice the steak thinly against the grain after partially freezing it for 30 minutes.
  • If you cannot find Thai holy basil, use sweet basil, but know that holy basil provides the signature peppery, anise-like flavor of authentic Pad Kee Mao.
  • Adjust the number of Thai chilies to control the spice level of your spicy Thai stir fry noodles.

Nutrition

Find it online: https://blissbatter.com/thai-drunken-noodles-with-beef/