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Street Style Thai Drunken Noodles (Pad Kee Mao)

thai drunken noodles - Tasty
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Make authentic, spicy Thai Drunken Noodles, also known as Pad Kee Mao, right in your home kitchen. This quick stir-fry delivers bold, savory street food flavor in under 30 minutes.

Ingredients

Scale
  • 1 pound wide rice noodles (fresh or dried)
  • 1 tablespoon vegetable oil
  • 8 ounces protein (chicken breast, beef, shrimp, or firm tofu), sliced
  • 4 cloves garlic, minced
  • 2–4 Thai chilies (or more, to taste), sliced
  • 1/2 cup sliced onion
  • 1 cup chopped bell pepper (any color)
  • 1 cup Chinese broccoli (gai lan) or regular broccoli florets
  • 1 large egg, lightly beaten
  • 1/2 cup Thai holy basil leaves (or sweet basil if holy basil is unavailable)
  • For the Sauce:
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon dark sweet soy sauce (or substitute with regular soy sauce mixed with 1 teaspoon brown sugar)
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper

Instructions

  1. If using dried noodles, soak or boil them according to package directions until pliable but still slightly firm; drain and set aside. If using fresh noodles, separate them gently.
  2. Mix all sauce ingredients together in a small bowl: oyster sauce, soy sauce, dark sweet soy sauce, fish sauce, sugar, and white pepper. Set the sauce near your cooking station.
  3. Heat a wok or large skillet over high heat until very hot. Add the vegetable oil.
  4. Add your chosen protein (chicken, beef, shrimp, or tofu) and stir-fry until cooked through. Remove the protein from the wok and set it aside.
  5. Add the minced garlic and sliced chilies to the hot wok. Stir-fry quickly for about 15 seconds until fragrant. Do not burn the garlic.
  6. Add the onion, bell pepper, and broccoli. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
  7. Push the vegetables to one side of the wok. Pour the beaten egg into the empty space and quickly scramble it until just set, then mix it with the vegetables.
  8. Return the cooked protein to the wok. Add the prepared rice noodles and pour the sauce mixture over everything.
  9. Toss and stir-fry vigorously for 1-2 minutes, ensuring the noodles are evenly coated and slightly charred for that street style flavor.
  10. Remove the wok from the heat. Stir in the Thai basil leaves until they just wilt.
  11. Serve your spicy Thai basil noodles immediately.

Notes

  • For the best smoky flavor, use a very hot wok and cook in batches if necessary to avoid overcrowding the pan.
  • If you want a vegetarian version, substitute the oyster sauce with vegetarian oyster sauce or extra soy sauce, and use tofu as your protein.
  • Adjust the number of chilies based on your preference for heat; these noodles are meant to be spicy.

Nutrition

Find it online: https://delicerecipe.com/thai-drunken-noodles-pad-kee-mao-recipe/