Description
Spicy, saucy, and packed with flavor, Thai Drunken Noodles (Pad Kee Mao) is a fast and fiery stir-fry made with wide rice noodles, shrimp, fresh Thai basil, chilies, and a deeply savory sauce.
Ingredients
Scale
- 8 oz shrimp, deveined and tail-on
- 1 teaspoon fish sauce (for marinating shrimp)
- 1 garlic clove, grated
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 pound fresh wide rice noodles
- 2 tablespoons oil
- 4–5 red Thai Bird’s eye chilies, chopped
- 6–7 garlic cloves, finely chopped
- 6 oz Chinese broccoli, chopped
- 2 cups Thai basil or Thai holy basil leaves
Instructions
- Marinate shrimp with 1 teaspoon fish sauce and grated garlic. Set aside.
- In a small bowl, mix oyster sauce, fish sauce, soy sauce, dark soy sauce, and sugar. Stir until combined.
- Heat a wok or large skillet over high heat. Add oil and swirl to coat.
- Add chopped garlic and chilies. Stir-fry for 30 seconds until fragrant.
- Add shrimp and stir-fry until just pink and nearly cooked through.
- Add Chinese broccoli and toss for 1–2 minutes until slightly tender.
- Add noodles and pour in the sauce. Toss everything together to coat evenly.
- Add Thai basil and stir until wilted and fragrant.
- Serve hot with extra chili for garnish, if desired.
Notes
- Use fresh or properly soaked wide rice noodles for the best texture.
- Prep all ingredients before cooking—it comes together fast.
- Adjust chili quantity based on your spice preference.
- Swap shrimp for tofu, chicken, or beef as needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 5g
- Sodium: 940mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg