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Better-Than-Takeout Drunken Noodles (Pad Kee Mao)

Better-Than-Takeout Drunken Noodles (Pad Kee Mao)
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Drunken Noodles (Pad Kee Mao) is a Thai street food classic, packed with bold, spicy, and umami-rich flavors. This quick and easy stir-fry features wide rice noodles, tender protein, and fragrant Thai basil, all coated in a savory sauce. Despite the name, there’s no alcohol—just the perfect balance of spice and depth, making it a favorite late-night or weeknight meal.

Ingredients

Units Scale
  • 8 oz wide rice noodles (fresh or dried)
  • 2 tbsp oil (vegetable or sesame)
  • 1/2 lb protein (chicken, shrimp, tofu, or beef), thinly sliced
  • 3 cloves garlic, minced
  • 1–2 Thai chilies, finely chopped (adjust to spice preference)
  • 1/2 onion, sliced
  • 1 bell pepper, sliced
  • 1 cup Thai basil leaves (or regular basil)

For the Sauce:

  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp sugar (or honey)
  • 1 tbsp dark soy sauce (for color and depth)
  • 1 tbsp water

Instructions

 

  1. Prepare the Noodles:

    • If using dried rice noodles, soak them in warm water until soft but still slightly firm, then drain. If using fresh noodles, rinse and separate them gently.

  2. Make the Sauce:

    • In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sugar, dark soy sauce, and water. Set aside.

  3. Cook the Protein:

    • Heat 1 tbsp oil in a wok or large pan over high heat. Add your choice of protein and sear until cooked through. Remove from the pan and set aside.

  4. Sauté the Aromatics:

    • In the same pan, add another tbsp of oil. Toss in the garlic and Thai chilies, stirring quickly until fragrant (about 30 seconds). Add the sliced onion and bell pepper, cooking for another minute.

  5. Stir-Fry Everything Together:

    • Return the cooked protein to the pan, then add the drained noodles and the prepared sauce. Stir-fry everything together for about 2-3 minutes until the noodles soak up the sauce.

  6. Add the Basil & Serve:

    • Turn off the heat and toss in the Thai basil leaves, stirring until wilted. Serve hot and enjoy!

Notes

  • For extra chewy noodles, briefly blanch them before stir-frying.
  • Adjust the spice level by adding more or fewer Thai chilies.
  • Use a well-seasoned wok or a large pan for best results.

Nutrition

Find it online: https://cookedbyandy.com/better-than-takeout-drunken-noodles-pad-kee-mao/