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Street Style Thai Drunken Noodles (Pad Kee Mao)

A close-up, appetizing shot of street style thai drunken noodles with chicken, wide rice noodles, and red peppers.
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Make authentic, smoky street style Thai Drunken Noodles (Pad Kee Mao) at home. This recipe focuses on achieving the signature savory, spicy, and slightly charred flavor with wide rice noodles and fresh Thai basil.

Ingredients

Scale
  • 1 pound fresh wide flat rice noodles (Sen Yai)
  • 8 ounces protein (sliced chicken, beef, shrimp, or tofu)
  • 2 tablespoons neutral cooking oil (like canola or peanut)
  • 4 cloves garlic, minced
  • 2–4 Thai chilies, sliced (adjust to your spice preference)
  • 1 small onion, sliced
  • 1 red bell pepper, sliced
  • 1 cup Chinese broccoli (Gai Lan) or regular broccoli florets
  • 1 cup fresh Thai Holy Basil leaves (or Thai Basil if Holy Basil is unavailable)
  • 1 teaspoon sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon dark sweet soy sauce (or regular soy sauce mixed with a touch of molasses for color)
  • 1 tablespoon light soy sauce
  • 1 teaspoon oyster sauce (optional, omit for vegetarian)
  • 1 teaspoon ground white pepper

Instructions

  1. Prepare the noodles: If using fresh noodles, separate them gently by hand. If using dried, soak them according to package directions until pliable but still slightly firm. Pat them dry.
  2. Mix the sauce: In a small bowl, combine the fish sauce, light soy sauce, dark sweet soy sauce, oyster sauce (if using), sugar, and white pepper. Set aside.
  3. Heat the wok: Get your wok or largest skillet very hot over high heat. Add 1 tablespoon of the cooking oil. You want the pan smoking slightly to achieve that ‘wok hei’ flavor.
  4. Stir-fry protein: Add your chosen protein and stir-fry quickly until cooked through. Remove the protein from the wok and set it aside.
  5. Aromatics: Add the remaining 1 tablespoon of oil to the hot wok. Add the minced garlic and sliced chilies. Stir-fry for about 15 seconds until fragrant, being careful not to burn the garlic.
  6. Vegetables: Add the sliced onion, bell pepper, and broccoli. Stir-fry for 1-2 minutes until the vegetables are crisp-tender.
  7. Combine: Return the cooked protein to the wok. Add the prepared sauce mixture. Toss quickly to coat everything evenly.
  8. Noodles and Basil: Add the rice noodles to the wok. Toss vigorously using tongs or two spatulas, ensuring the noodles separate and absorb the sauce. This step requires high heat and quick movement.
  9. Finish: Once the noodles are heated through and slightly charred in spots (about 1-2 minutes), turn off the heat. Stir in the fresh Thai basil leaves until they just wilt.
  10. Serve immediately while hot for the best texture and flavor.

Notes

  • For the best street style flavor, use a very high heat source. If your home stove is weak, cook in smaller batches to prevent the pan temperature from dropping too much.
  • Thai Holy Basil (Krapow) provides a distinct peppery, slightly anise-like flavor crucial for authentic Pad Kee Mao. Thai Basil is a good substitute, but the flavor profile will shift slightly.
  • Do not overcook the rice noodles before stir-frying; they should finish cooking in the wok.

Nutrition

Find it online: https://delicerecipe.com/street-style-thai-drunken-noodles/