Ahhh Drunken Noodles (Pad Kee Mao) 🍜🔥—bold, garlicky, a little spicy, and wildly addictive. Let’s do it right.
🍜 Drunken Noodles (Pad Kee Mao)
Ingredients (Serves 2–3)
Noodles & Protein
- 8 oz wide rice noodles
- 8–10 oz chicken, shrimp, beef, pork, or tofu (sliced thin)
Veggies
- 1 cup bell peppers (sliced)
- 1 cup broccoli or Chinese broccoli
- ½ onion, sliced
- Optional: baby corn, mushrooms
Aromatics
- 4 cloves garlic, minced
- 1–2 Thai chilies (or serrano), finely chopped (adjust heat!)
Sauce
- 2 tbsp oyster sauce
- 1½ tbsp soy sauce
- 1 tbsp dark soy sauce (for color—optional)
- 1 tsp fish sauce
- 1 tsp sugar
Finish
- Big handful Thai basil (key ingredient 🌿)
- 2 tbsp neutral oil
Instructions
- Prep Noodles
Soak or cook rice noodles according to package. Drain and set aside. - Mix Sauce
Combine oyster sauce, soy sauces, fish sauce, and sugar. Set aside. - Stir-Fry Protein
Heat oil in a wok or large pan over high heat. Cook protein until just done. Remove and set aside. - Aromatics = Flavor Bomb
Add a bit more oil if needed. Stir-fry garlic and chilies 30 seconds until fragrant. - Veggies
Toss in onion and vegetables. Stir-fry until crisp-tender. - Bring It Together
Add noodles, sauce, and protein back to the pan. Toss hard and fast so noodles soak it up. - Basil Magic
Turn off heat, add Thai basil, and toss until just wilted.
🔥 Pro Tips
- High heat = authentic flavor
- Thai basil ≠ Italian basil (but sub if needed)
- Like it saucier? Add 1–2 tbsp noodle water
- Extra drunk? Add more chilies 😏
Want a Weight Watchers–friendly, vegetarian, or restaurant-level spicy version?
