The Best Thai Drunken Noodles (Pad Kee Mao) Recipe Ever!

Drunken noodles burst with vibrant flavors that dance across your palate like a culinary carnival.

Street vendors in thailand have perfected this legendary dish through generations of passionate cooking.

Wide rice noodles create a robust canvas for an explosive mix of savory and spicy ingredients.

Bold seasonings reimagine simple components into an extraordinary meal that feels both comforting and adventurous.

Fragrant herbs and complex sauces elevate these noodles from ordinary to extraordinary, capturing the essence of southeast asian cuisine.

Intense heat and quick stir-frying techniques guarantee each bite delivers maximum taste and texture.

Restaurant-quality results are closer than you might expect with the right technique and fresh ingredients.

Thai Drunken Noodles (Pad Kee Mao) Are Bold and Full of Heat

• Burst with Authentic Thai Flavors: Combines spicy chili garlic paste, sweet-savory sauce, and aromatic holy basil for a classic street food experience that transports your taste buds straight to Bangkok's bustling food markets.
• Master Quick and Easy Cooking Techniques: Learn professional stir-fry methods that create restaurant-quality dishes in just 15-20 minutes, using simple techniques like charring noodles and creating a chunky chili paste for maximum flavor impact.
• Customize with Flexible Ingredient Options: Easily swap chicken for tofu, shrimp, or beef, and adjust spice levels by controlling the amount of chili, making this recipe perfect for diverse dietary preferences and heat tolerances.
• Enjoy a One-Pan Wonder: Minimal kitchen cleanup with a single wok or pan, reducing dish washing time and making this recipe ideal for busy weeknight dinners or quick lunch preparations.

Ingredients to Build a Powerful Thai-Style Noodle Dish

Main Ingredients:

• Fresh Rice Noodles: Soft, wide noodles that absorb sauce well and provide authentic Thai texture.
• Chicken Thighs or Chicken Breast: Tender protein that pairs perfectly with the spicy sauce, choose fresh and well-trimmed meat.

• Chinese Broccoli, Carrots, Red Chili Peppers: Colorful vegetables that add crunch, heat, and nutrition to the dish.
• Holy Basil or Thai Basil: Aromatic herb that brings signature Thai flavor and freshness to the noodles.

• Dark Soy Sauce, Regular Soy Sauce: Rich, umami base that provides depth and color to the sauce.
• Oyster Sauce: Adds sweet and savory complexity to the overall flavor profile.
• White Vinegar: Brings slight tanginess and balances the sauce's richness.
• Fish Sauce: Traditional Thai seasoning that provides authentic salty and complex umami notes.
• White Granulated Sugar: Balances the salty and spicy elements with a touch of sweetness.
• Garlic: Aromatic base that enhances the overall depth of flavor.
• Vegetable Oil: Neutral cooking oil for stir-frying ingredients evenly.

How to Stir-Fry Drunken Noodles with Big Flavor

Step 1: Prepare Stir Fry Sauce

In a small bowl, whisk together sauce ingredients

Stir until sugar completely dissolves

Set mixture aside for later use

Step 2: Create Chili Garlic Paste

Use mortar and pestle or food processor

Combine fresh garlic and red chili

Grind into a rough, chunky consistency

Keep paste ready for cooking

Step 3: Handle Noodles

• Microwave in 60-second intervals
• Heat for 2-3 minutes total
• Separate noodles gently

• Slice into 1-inch wide strips

• Split down the middle with knife or hands

Step 4: Cook Chicken

Heat vegetable oil in large wok

Cook sliced chicken over medium-high heat

Ensure chicken is fully cooked

Remove chicken from pan

Step 5: Sauté Vegetables

Lower heat to medium

Add chili garlic paste

Toss in julienned carrots

Sauté for 20-30 seconds

Push mixture to pan’s side

Step 6: Create Noodle Base

Increase heat to medium-high

Add remaining vegetable oil

Pour in rice noodles

Add stir fry sauce

Gently combine ingredients

Let noodles char for 30-45 seconds

Step 7: Final Cooking

Add Chinese broccoli

Toss noodles gently

Cook until greens soften

Return cooked chicken to pan

Sprinkle holy basil

Mix all ingredients thoroughly

Step 8: Serve Dish

Remove from heat

Plate immediately

Enjoy hot and fresh

Tips for Perfect Noodle Texture and Wok-Style Cooking

• Achieve Noodle Perfection: Warm rice noodles gently to prevent breaking, ensuring they separate easily without becoming mushy during cooking.
• Control Chili Heat: Adjust the amount of chili garlic paste to match your spice tolerance, removing seeds for milder flavor or adding extra for intense heat.
• Master Wok Technique: Use high heat and constant movement to create that signature slightly charred flavor typical of authentic Thai street food.
• Preserve Basil Freshness: Add holy basil at the very end of cooking to maintain its vibrant flavor and prevent wilting, releasing maximum aromatic oils.
• Select Quality Ingredients: Choose fresh Chinese broccoli and authentic Thai holy basil for the most genuine and robust drunken noodle experience.

How to Store and Reheat Pad Kee Mao Without Losing Sauce

• Refrigeration: Transfer cooled Thai drunken noodles into an airtight container and store in the refrigerator for up to 3 days. Seal tightly to prevent moisture loss and maintain flavor.
• Reheating in Wok: Warm a wok or large skillet over medium-high heat, add a splash of vegetable oil, and quickly stir-fry noodles for 2-3 minutes. This method helps restore the original texture and prevents sogginess.
• Microwave Method: Place noodles in a microwave-safe dish, sprinkle a few drops of water to prevent drying, and heat in 30-second intervals, stirring between each interval until thoroughly warmed.

Best Side Dishes and Drinks for Spicy Thai Noodles

• Pair with Crisp Thai Beer: Crack open a cold Singha or Chang beer to cut through the spicy, rich flavors of the drunken noodles. The light, refreshing brew perfectly balances the intense chili and garlic notes.
• Complement with Jasmine Rice Side: Serve a small portion of steamed jasmine rice alongside the noodles to soak up the delicious sauce and provide a mild contrast to the dish's bold flavors.
• Cool Down with Thai Iced Tea: Balance the heat of the chili with a sweet and creamy Thai iced tea. Its smooth, refreshing nature helps temper the spiciness while adding a delightful complementary flavor profile.
• Fresh Cucumber Salad Accompaniment: Whip up a quick cucumber salad with vinegar, sugar, and chili flakes to add a cool, crisp element that provides textural contrast and palate cleansing between bites.

Protein and Veggie Variations to Explore

• Seafood Symphony: Replace chicken with shrimp or mixed seafood like squid and mussels for a marine-inspired version.
• Vegetarian Venture: Swap chicken with tofu or tempeh, adding extra vegetables like bell peppers and mushrooms for a plant-based alternative.
• Spicy Fusion Flow: Increase the chili quantity or add sriracha sauce for a more intense heat level, perfect for heat-loving food enthusiasts.
• Gluten-Free Harmony: Use gluten-free tamari instead of traditional soy sauce and ensure rice noodles are certified gluten-free for those with dietary restrictions.

Thai Drunken Noodles (Pad Kee Mao) Recipe

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4.8 from 37 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Spicy Thai drunken noodles dance with bold flavors of chili, garlic, and basil, creating a fiery street-style sensation. Sizzling wok-tossed rice noodles deliver authentic Bangkok-inspired excitement you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 0.5 pound skinless boneless chicken thighs or chicken breast, thinly sliced

Noodles and Vegetables:

• 19 ounces (539 grams) fresh rice noodles
• 2 cups Chinese broccoli, chopped into 2-inch pieces (stalks trimmed and sliced thinly)
• 0.5 cup carrots, julienned
• 1 cup holy basil (or Thai basil/Italian basil)
• 2 large red chili peppers, chopped
• 6 cloves garlic

Sauce and Oil:

• 2 tablespoons dark soy sauce
• 1 tablespoon regular soy sauce
• 1.5 tablespoons oyster sauce (or vegetarian stir fry sauce)
• 1 tablespoon white vinegar (or rice vinegar or apple cider vinegar)
• 1 tablespoon fish sauce
• 2.5 teaspoons white granulated sugar (or brown, palm, or cane sugar)
• 2 tablespoons vegetable oil (or any neutral oil)

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Instructions

1. Craft a vibrant chili garlic paste by grinding fresh garlic and red chilies into a coarse, aromatic mixture using a mortar and pestle or food processor. Exercise caution to avoid inhaling pungent chili vapors.
2. Prepare rice noodles by warming fresh noodles in the microwave at short intervals until they become flexible. If using noodle sheets, slice into 1-inch strips, or for noodle rolls, carefully split down the center.
3. Preheat a large wok with vegetable oil over medium-high heat, searing chicken pieces until they reach a perfect golden-brown and are thoroughly cooked. Transfer the protein to a separate plate.
4. Reduce heat to medium and introduce the chili garlic paste and delicate carrot julienne into the wok. Quickly sauté to release their fragrant essence, then nudge the mixture to one side.
5. Reignite the heat to medium-high, adding another splash of oil to the empty wok space. Introduce rice noodles and stir fry sauce, gently tossing to integrate flavors while allowing a brief moment for charring.
6. Incorporate Chinese broccoli into the noodle mixture, stirring until the greens become tender and vibrant. Reintroduce the cooked chicken and scatter fresh holy basil throughout.
7. Toss the entire mixture with dynamic movements, ensuring each ingredient is beautifully coated and intermingled. Remove from heat immediately and serve piping hot for maximum flavor impact.

Notes

• Spice up your kitchen adventure with this sizzling Thai street food favorite that brings explosive flavors and restaurant-quality excitement right to your home.
• Transforming simple ingredients into a mouthwatering masterpiece, these drunken noodles dance with bold chili heat, aromatic herbs, and perfectly charred rice noodles.
• Mastering this recipe requires quick movements, high heat, and confident stir-frying techniques.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 15 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 70 mg