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Authentic Thai Beef Drunken Noodles (Pad Kee Mao)

A close-up of glossy, wide rice noodles tossed with beef, basil, and bright red chili peppers in thai drunken noodles with beef.
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Make restaurant-quality Thai Drunken Noodles with beef at home. This recipe delivers the signature spicy, savory flavor profile using wide rice noodles and fresh basil.

Ingredients

Scale
  • 1 pound fresh wide rice noodles (or dried, prepared according to package)
  • 1 pound flank steak, thinly sliced against the grain
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2–4 Thai bird’s eye chilies, thinly sliced (adjust to your spice preference)
  • 1/2 cup sliced onion
  • 1 red bell pepper, sliced
  • 1 cup Chinese broccoli (gai lan) or regular broccoli florets
  • 1 cup fresh Thai holy basil leaves (or sweet basil if holy basil is unavailable)
  • 1 tablespoon soy sauce (for marinating beef)
  • 1 teaspoon cornstarch (for marinating beef)
  • For the Sauce:
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper

Instructions

  1. Prepare the beef: In a small bowl, toss the sliced beef with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside while you prepare the sauce and vegetables.
  2. Make the sauce: Whisk together the oyster sauce, fish sauce, dark soy sauce, sugar, and white pepper in a small bowl. Set aside.
  3. Cook the noodles: If using fresh noodles, separate them gently. If using dried, soak or boil them until pliable but still slightly firm (al dente). Drain immediately and toss with a tiny bit of oil to prevent sticking.
  4. Stir-fry aromatics: Heat a wok or large skillet over high heat until very hot. Add the vegetable oil. Add the minced garlic and sliced chilies. Stir-fry quickly for about 15 seconds until fragrant, being careful not to burn the garlic.
  5. Cook the beef: Add the marinated beef to the wok in a single layer if possible. Stir-fry until browned, about 1-2 minutes. Remove the beef from the wok and set it aside.
  6. Stir-fry vegetables: Add the onion, bell pepper, and broccoli to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  7. Combine: Return the cooked beef to the wok. Add the prepared rice noodles. Pour the prepared sauce mixture over the noodles and vegetables.
  8. Finish the dish: Toss everything together quickly and vigorously for 1-2 minutes, ensuring the noodles are evenly coated and heated through. The high heat helps achieve the takeout style texture.
  9. Add basil: Remove the wok from the heat. Stir in the fresh basil leaves until they wilt slightly. Serve your spicy beef rice noodles stir fry immediately.

Notes

  • For true authenticity, use Thai holy basil; its flavor is distinct. If you cannot find it, sweet basil is an acceptable substitute.
  • Use a very hot wok or large skillet. This high heat is key to preventing the noodles from becoming gummy and achieving that smoky flavor.
  • If your noodles stick together after boiling, you can quickly blanch them in hot water again before adding them to the wok.
  • Adjust the amount of chilies to control the heat level of your savory spicy basil noodles.

Nutrition

Find it online: https://delicerecipe.com/thai-drunken-noodles-with-beef-recipe/