Description
This Authentic Thai Drunken Noodles Recipe (Pad Kee Mao) is bold, spicy, and made to impress—without the fuss. Tossed in a savory, slightly sweet chili-garlic sauce and loaded with fresh Thai basil and wide rice noodles, this quick stir-fry delivers classic street food flavor in under 30 minutes. Whether you’re channeling Jet Tila vibes or creating your own takeout night at home, this recipe brings the heat and the heart. No alcohol needed—just serious flavor.
Ingredients
For the Sauce:
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3 tbsp soy sauce
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1 tbsp dark soy sauce
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1 tbsp oyster sauce (or mushroom-based for vegetarian)
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1 tbsp fish sauce (optional but traditional)
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1 tsp sugar
For the Stir-Fry:
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8 oz wide rice noodles (fresh or soaked dry noodles)
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2 tbsp oil (vegetable or peanut)
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3 cloves garlic, minced
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2–3 Thai chilies, finely chopped (adjust to spice level)
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1 small onion, sliced
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1 bell pepper, sliced
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1 cup Thai basil leaves
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1 cup protein of choice (chicken, shrimp, tofu, or beef)
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1 egg, beaten (optional)
Instructions
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Soak the Noodles
Prepare noodles according to package directions (soak or boil), then drain and set aside. -
Make the Sauce
In a small bowl, mix together soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Set aside. -
Sauté Garlic & Chilies
Heat oil in a wok or large skillet over high heat. Add garlic and chilies. Stir-fry for 30 seconds until fragrant. -
Add Protein & Veggies
Toss in your protein and stir-fry until mostly cooked. Add onions and bell peppers, stir-frying 2–3 minutes until slightly softened. If using egg, push everything aside and scramble the egg until just set. -
Combine Noodles & Sauce
Add cooked noodles and the sauce. Stir-fry everything together until well-coated and hot, about 2–3 minutes.
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Finish with Basil
Remove from heat and stir in the Thai basil. Let it wilt with the residual heat. Serve hot!
Notes
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Want it vegan? Skip the egg, use tofu, and swap fish/oyster sauce with vegan versions.
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Adjust the chili to your heat tolerance—2 Thai chilies = spicy but manageable!
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Thai basil adds a peppery note that makes this dish sing—try not to substitute if possible.
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For gluten-free: use tamari instead of soy sauce and make sure your sauces are GF-certified.
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Leftovers? Add a splash of water or broth and reheat in a hot pan for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
Keywords: Authentic Thai Drunken Noodles Recipe