Thai Drunken Noodles (Pad Kee Mao)

If bold, spicy, and fragrant flavors are your thing, then Thai Drunken Noodles are about to become your new obsession. Known for their saucy, fiery personality and a mouthwatering combination of wide rice noodles, juicy shrimp, Thai basil, and chili, this dish hits every satisfying note. It’s the kind of plate that disappears faster than you’d expect and leaves everyone reaching for seconds.

Behind the Recipe

The first time I had Drunken Noodles was at a street food stall in Bangkok. I remember the steam rising off the wok, the rapid-fire sizzle, and the aroma of garlic and chili that made my mouth water instantly. It was hot, bold, and completely irresistible. This version captures that same heat and flavor, all made easily in your kitchen. It’s fast, punchy, and full of character.

Recipe Origin or Trivia

Despite the name, there’s no alcohol in Pad Kee Mao. The “drunken” part is more about the idea that this dish is the perfect spicy companion to a night of indulgence—or the perfect cure the next day. It’s a popular Thai street food, typically made with fresh wide rice noodles, holy basil, garlic, chilies, and a salty, umami-packed sauce. Some versions include seafood, chicken, or beef, but shrimp is a favorite for its sweet snap and ability to soak up all that sauce.

Why You’ll Love Thai Drunken Noodles (Pad Kee Mao)

This dish brings together explosive flavor and ease of cooking into one unforgettable meal:

Versatile: Works with any protein—shrimp, chicken, tofu, or even mixed veggies.

Budget-Friendly: Uses pantry staples and fresh greens.

Quick and Easy: Comes together in 20 minutes once your prep is ready.

Customizable: Adjust the spice level or swap in your favorite greens.

Crowd-Pleasing: Bold flavors, chewy noodles, and that glossy sauce—everyone loves it.

Make-Ahead Friendly: Sauce and chopped ingredients can be prepped in advance.

Great for Leftovers: Tastes amazing reheated or even cold from the fridge.

Chef’s Pro Tips for Perfect Results

The key to Pad Kee Mao is high heat and fast movement. Here’s how to get it just right:

• Use fresh wide rice noodles for the best texture. If using dry, soak according to package instructions and don’t overcook.
• Have all your ingredients chopped and ready before you start stir-frying.
• Use a wok or large skillet over high heat to get that authentic wok-char flavor.
• Don’t skip Thai basil—it’s what gives the dish its signature fragrance.
• Adjust the chili to your spice tolerance—but don’t skip it completely.

Kitchen Tools You’ll Need

Just a few essentials will bring this dish to life:

Wok or Large Skillet: Needed for high-heat stir-frying.

Cutting Board and Knife: For prepping veggies, chilies, and shrimp.

Tongs or Wok Spatula: Helps toss the noodles and ingredients evenly.

Mixing Bowl: To stir together the sauce ingredients.

Grater or Microplane: For grating garlic if you want it extra fine.

Ingredients in Thai Drunken Noodles (Pad Kee Mao)

This dish is flavor-packed but surprisingly simple. Here’s what you’ll need:

1. Shrimp: 8 oz, deveined and tail-on. Adds sweetness and texture to the dish.
2. Fish Sauce: 1 teaspoon for marinating shrimp. Adds umami and depth.
3. Garlic Clove: 1, grated. Infuses the shrimp with flavor.

For the Pad Kee Mao Sauce:

4. Oyster Sauce: 2 tablespoons. Gives the sauce body and sweetness.
5. Fish Sauce: 1 tablespoon. Brings savory umami.
6. Soy Sauce: 1 tablespoon. Adds depth and saltiness.
7. Dark Soy Sauce: 1 teaspoon. For richness and color.
8. Sugar: 1 teaspoon. Balances the salty and spicy flavors.

For the Stir Fry:

9. Wide Rice Noodles: 1 pound, fresh. Chewy, perfect noodles to soak up the sauce.
10. Oil: 2 tablespoons. Used for stir-frying everything.
11. Red Thai Bird’s Eye Chili: 4–5, finely chopped. Adds that signature heat.
12. Garlic Cloves: 6–7, finely chopped. Base flavor that makes the whole dish sing.
13. Chinese Broccoli: 6 oz, chopped. Offers crunch and a mild bitterness.
14. Thai Basil Leaves: 2 cups. Finishes the dish with a fragrant punch.

Ingredient Substitutions

If you don’t have all the ingredients, don’t worry—here are some smart swaps:

Shrimp: Chicken, tofu, or beef.

Chinese Broccoli: Baby bok choy, broccolini, or spinach.

Thai Basil: Italian basil in a pinch, though flavor will differ.

Dark Soy Sauce: Mix soy sauce with a touch of molasses or brown sugar.

Bird’s Eye Chili: Use serrano, jalapeño, or crushed red pepper flakes.

Ingredient Spotlight

Thai Basil: Unlike sweet Italian basil, Thai basil has a peppery, anise-like flavor that holds up beautifully to heat. It’s essential for that signature taste.

Wide Rice Noodles: Soft, chewy, and slippery, these noodles are perfect for soaking up the sauce while keeping a satisfying bite.

Instructions for Making Thai Drunken Noodles (Pad Kee Mao)

This dish moves fast, so have everything ready before you turn on the stove.

1. Preheat Your Equipment:
Heat a wok or large skillet over high heat until very hot.

2. Combine Ingredients:
Marinate shrimp in 1 teaspoon fish sauce and grated garlic. In a small bowl, stir together oyster sauce, fish sauce, soy sauce, dark soy sauce, and sugar.

3. Prepare Your Cooking Vessel:
Add oil to the hot wok and swirl to coat.

4. Assemble the Dish:
Add chopped garlic and chilies to the hot oil. Stir-fry for about 30 seconds until fragrant. Add shrimp and stir-fry until pink and almost cooked through.

5. Cook to Perfection:
Add the Chinese broccoli and toss until just tender. Add the rice noodles and pour the sauce over. Toss everything together quickly until well coated and the noodles are heated through.

6. Finishing Touches:
Add Thai basil and stir just until wilted and fragrant.

7. Serve and Enjoy:
Serve hot, garnished with extra chilies if desired.

Texture & Flavor Secrets

This dish is all about bold contrasts. The noodles are soft and chewy, the shrimp is juicy, and the veggies bring a bit of crunch. The sauce clings to everything, spicy and salty with a tiny hint of sweetness. The basil ties it all together with an aromatic finish.

Cooking Tips & Tricks

Here’s how to make it foolproof:

• Use day-old noodles or fresh ones for best texture.
• Stir constantly to avoid sticking and uneven cooking.
• Don’t crowd the wok—work in batches if needed.
• Add a splash of water if the noodles start sticking.

What to Avoid

Avoid these pitfalls to keep your dish just right:

• Overcooking the shrimp: It’ll get rubbery fast.
• Skipping the prep: Have everything chopped and ready before stir-frying.
• Using dry noodles without soaking properly: They’ll clump and turn mushy.
• Too much sauce: Use just enough to coat, not drown, the noodles.

Nutrition Facts

Servings: 3
Calories per serving: 490

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can make the sauce and prep all the ingredients ahead of time. Store in containers in the fridge and cook fresh when ready. Leftovers reheat well in a skillet with a splash of water or soy sauce. Store cooked noodles in an airtight container for up to 2 days.

How to Serve Thai Drunken Noodles (Pad Kee Mao)

Serve in shallow bowls with lime wedges on the side and extra chili slices for those who love heat. Pair with Thai iced tea, cucumber salad, or crispy spring rolls for a full spread.

Creative Leftover Transformations

Turn leftovers into exciting new meals:

• Add broth to create a spicy noodle soup.
• Toss with scrambled eggs for a noodle stir-fry twist.
• Wrap in lettuce cups for a quick lunch.

Additional Tips

These little tips make a big difference:

• Keep sauce measurements exact—balance is key.
• Use a mortar and pestle to crush garlic and chili for a stronger aroma.
• Add a splash of lime juice just before serving for brightness.

Make It a Showstopper

Plate noodles in a shallow bowl, topped with a few sprigs of basil and red chili rings. Wipe the plate edges clean and drizzle with a drop of sesame oil for shine. Serve immediately while steaming hot.

Variations to Try

• Vegetarian: Use tofu and skip fish sauce or replace with soy sauce.
• Seafood Mix: Combine shrimp with scallops or squid.
• Spicy Lover’s Version: Double the chilies and add crushed pepper flakes.
• Low-Carb Option: Use shirataki or zucchini noodles.
• Egg Noodle Twist: Try with egg noodles for a different texture.

FAQ’s

Q1: Can I use dry rice noodles?
Yes, soak them in warm water until softened before stir-frying.

Q2: Is Thai basil necessary?
It’s recommended, but you can use Italian basil if needed.

Q3: How spicy is this dish?
It can be very spicy, but you can adjust the chili amount to your taste.

Q4: Can I use pre-cooked shrimp?
Yes, but add them at the end just to heat through.

Q5: What oil should I use?
Neutral oils like canola or peanut work best for high heat.

Q6: Can I double the recipe?
Yes, but stir-fry in batches to avoid overcrowding.

Q7: How do I avoid soggy noodles?
Use fresh or properly soaked noodles and stir-fry quickly on high heat.

Q8: Can I use spinach instead of Chinese broccoli?
Yes, it wilts quickly and works well.

Q9: How do I store leftovers?
In an airtight container in the fridge for up to 2 days.

Q10: Can I make this gluten-free?
Yes, use gluten-free soy sauce and check your fish and oyster sauces for gluten-free labels.

Conclusion

Thai Drunken Noodles are fast, fiery, and full of flavor. From the spicy kick of chilies to the fragrant Thai basil, every bite is a dance of heat, sweet, and umami. Trust me, once you try this version, takeout won’t compare. It’s a simple stir-fry that delivers big flavor and total satisfaction.

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