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Authentic 30-Minute Street Style Thai Drunken Noodles (Pad Kee Mao)

A close-up of a plate piled high with savory thai drunken noodles, dark sauce, onions, and vibrant green Chinese broccoli.
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Make restaurant-quality Thai Drunken Noodles, also known as Pad Kee Mao, right in your kitchen. This quick recipe delivers the bold, spicy, and savory flavor of street food in about 30 minutes, perfect for a weeknight Thai dinner.

Ingredients

Scale
  • 1 pound wide rice noodles (fresh or dried)
  • 1 tablespoon vegetable oil
  • 8 ounces protein (chicken, beef, shrimp, or tofu), sliced
  • 4 cloves garlic, minced
  • 2–4 Thai chilies, sliced (adjust to your spice preference)
  • 1/2 cup sliced onion
  • 1 cup sliced bell pepper (any color)
  • 1 cup Chinese broccoli (gai lan) or regular broccoli florets
  • 1 cup fresh Thai basil leaves
  • 1 tablespoon soy sauce
  • 1 tablespoon dark sweet soy sauce
  • 1 tablespoon oyster sauce (or vegetarian substitute)
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper

Instructions

  1. If using dried rice noodles, soak them according to package directions until pliable but still slightly firm. Drain well. If using fresh noodles, separate them gently.
  2. Prepare the sauce: In a small bowl, whisk together the soy sauce, dark sweet soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Set aside.
  3. Heat a wok or large skillet over high heat until very hot. Add the vegetable oil.
  4. Add your chosen protein and stir-fry quickly until cooked through. Remove the protein from the wok and set it aside.
  5. Add the minced garlic and sliced chilies to the hot wok. Stir-fry for about 15 seconds until fragrant, being careful not to burn the garlic.
  6. Add the onion, bell pepper, and broccoli. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
  7. Return the cooked protein to the wok. Add the prepared sauce mixture and toss everything together quickly.
  8. Add the rice noodles to the wok. Toss constantly for 1-2 minutes to coat the noodles evenly and allow them to absorb the sauce. This high-heat tossing helps create the smoky Thai noodles flavor.
  9. Remove the wok from the heat. Stir in the fresh Thai basil leaves until they just begin to wilt.
  10. Serve your homemade drunken noodles immediately.

Notes

  • For the best smoky flavor, use the highest heat your stove allows when stir-frying the noodles and sauce.
  • If you cannot find Thai basil, use regular sweet basil, but the flavor profile will change slightly.
  • To make this a vegan drunken noodles option, substitute the oyster sauce with a vegetarian mushroom sauce and ensure your fish sauce substitute is vegan.
  • If you prefer less heat, reduce the number of chilies or remove the seeds before slicing.

Nutrition

Find it online: https://cookincorner.com/thai-drunken-noodles-recipe/