Drunken Noodles (Pad Kee Mao)
Drunken noodles, or pad kee mao, are wide rice noodles stir-fried with chicken, chilies, garlic and Thai basil in a dark, savory sauce. They are spicy, smoky and aromatic, and they hit harder than pad thai.
- 42 minTotal time
- 4Servings
- 540kcal / serving
- 30 gProtein
The dish comes together in minutes once the noodles are soft, so prep everything first and keep the heat high.
The science: why this works
- Soaking the noodles in warm water makes them pliable but firm, so they stay chewy through the stir-fry.
- Very high heat chars the vegetables and chicken, giving a smoky wok flavor.
- Dark soy sauce adds color and a molasses-like depth that regular soy sauce lacks.
- Garlic and chilies fried in oil for a few seconds flavor the oil that coats the noodles.
- Thai basil added at the end wilts without turning dark, so its anise-like aroma stays fresh.
Wok heat adds smoky flavor
A very hot pan chars food lightly and vaporizes tiny droplets of oil and sauce, giving the dish a smoky taste called wok hei. At home, preheating well and cooking small batches helps your pan stay hot enough to brown rather than steam.
Learn: Wok hei: the smoky wok flavor →How chilies create heat
Capsaicin in chilies triggers pain receptors in your mouth. It dissolves in fat, not water, so the oil carries it onto the noodles. The seeds and white ribs hold the most, so leave them in for fire, or remove them for a milder dish.
Learn: Why chilies burn →Drunken Noodles (Pad Kee Mao)
42 min · 4 servings · Thai · Main course
Ingredients
Makes 4 servings
- 230 gwide rice noodles (fresh, or dried and soaked)
- 340 gchicken breast or thigh, thinly sliced
- 2 tbspoyster sauce
- 1 tbsplight soy sauce
- 1 tbspdark soy sauce
- 1 tbspfish sauce
- 1 tspsugar
- 60 mlwater
- 3 tbspneutral oil, divided
- 5 clovesgarlic, minced
- 3to 4 fresh Thai chilies or 2 red Fresno chilies, sliced
- 1red bell pepper, sliced into strips
- 1small onion, sliced
- 240 mlbroccolini or Chinese broccoli, cut into pieces
- 240 mlloosely packed Thai basil leaves
- 1egg (optional)
Method
Tips for the best result
- Keep the heat high and the noodles moving so they do not stick.
- Prepare all the ingredients before cooking, since the stir-fry goes quickly.
- Use Thai basil if you can, because it holds up to heat better than Italian basil.
Mistakes to avoid
- Overcooking the noodles in water, which makes them break apart, so soak them just until pliable.
- Overcrowding the pan, which steams the noodles, so cook in a large pan or two batches.
- Adding the basil too early, which turns it black and bitter, so toss it in right at the end.
Variations and swaps
- Use shrimp, beef or tofu in place of chicken.
- Add baby corn or sliced mushrooms for more vegetables.
- Use fewer chilies and remove the seeds for a milder version.
- Swap Thai basil for regular basil plus a few mint leaves if you cannot find it.
- Swap dark soy sauce for regular soy sauce plus 1/2 tsp of brown sugar.
- Swap fresh Thai chilies for 1 tsp of chili flakes.
Storing and reheating
Refrigerate within 2 hours and eat within 2 days. Reheat in a hot skillet with a splash of water until it reaches 165°F (74°C), though the noodles will soften.
Drunken Noodles (Pad Kee Mao): questions
Why are they called drunken noodles?
The name is said to come from the dish being spicy enough to cure a hangover, or being a good late-night meal after drinking. Alcohol is not usually in the recipe.
What is the difference between pad thai and drunken noodles?
Pad thai is sweet and tangy with tamarind and peanuts, while drunken noodles are savory, spicy and basil-forward with wide noodles and a darker sauce.
Can I use dried rice noodles for drunken noodles?
Yes. Soak wide dried rice noodles in warm tap water for about 30 minutes until flexible but still firm. Do not boil them, since they finish cooking in the pan.
Can I use Italian basil instead of Thai basil?
You can, but the flavor will be sweeter and less peppery. Add a few mint leaves and a pinch of black pepper to get closer to Thai basil.
How spicy are drunken noodles?
They are traditionally very spicy. Start with 2 chilies for a medium heat and remove the seeds, or use 4 or more for the full effect.
