Description
Thai Drunken Noodles, or Pad Kee Mao, is a spicy and flavorful Thai stir-fried noodle dish made with wide rice noodles, chilies, vegetables, protein, and aromatic Thai basil. It’s a fast and satisfying street food favorite known for its bold taste.
Ingredients
- 8 oz wide rice noodles (fresh or dried and soaked)
- 3 cloves garlic, minced
- 2–4 Thai chilies, chopped (or 1 tsp red chili flakes)
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1/2 cup carrots, julienned
- 1/2 cup baby corn (optional)
- 1 cup Thai basil leaves
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1 cup protein of choice (chicken, shrimp, beef, or tofu)
- 2 tbsp cooking oil
Instructions
- Prepare the rice noodles according to package instructions and set aside.
- Heat cooking oil in a hot wok or large skillet over medium-high heat.
- Add minced garlic and chopped Thai chilies, sauté until fragrant.
- Add sliced onion, bell peppers, carrots, and baby corn. Stir-fry for 2–3 minutes.
- Add protein of choice and cook until fully done.
- Add prepared rice noodles and toss to combine.
- Pour in soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir well to coat the noodles evenly.
- Turn off heat and fold in Thai basil leaves until just wilted.
- Serve immediately while hot.
Notes
Adjust chili quantity for desired heat level.Use tofu and plant-based sauces for a vegan version.Do not overcook the noodles to maintain texture.Toss noodles with oil after cooking to prevent sticking.Thai basil adds authentic flavor, but can be swapped with holy or Italian basil if unavailable.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
