Drunken Noodles Pad Kee Mao

Published Aug 13, 2024

Pad Kee Mao

What are Thai Drunken Noodles? Drunken Noodles, or Pad Kee Mao (ผัดขี้เมา) in Thai, are a popular street food known for their bold and spicy flavors. The name itself literally means “drunkard’s stir-fry” in English. “Pad” means stir-fry, and “Kee Mao” translates to drunkard or drunken. The dish is especially popular among those who have had a few drinks, as its spicy and flavorful profile is said to be perfect for a post-drinking meal. Interestingly, according to She Simmers, a Thai cookbook author, Pad Kee Mao originally referred to a meat-based stir-fry without noodles. Over time, flat rice noodles, or kuay tiaw, were added to the dish, leading to its current, more popular version. Technically, Kuay Tiaw Pad Kee Mao evolved into the Drunken Noodles or Pad Kee Mao we know today. Love Thai recipes? Check out my Tom Yum, Thai Red Curry, and Thai Cucumber Salad next. They are all amazing and taste just like the ones in Bangkok!

Drunken Noodles Recipe

The Drunken Noodles recipe is essentially Pad Krapao or Thai basil chicken stir-fried with flat rice noodles. In this dish, rice noodles are cooked in a hot wok with chicken and/or shrimp, along with vegetables like gailan (Chinese kale or mustard greens), Thai basil, baby corn, straw mushrooms, and young green peppercorns. Garlic and chili peppers are the main aromatics. The noodles are stir-fried over intense wok heat with a sauce made from fish sauce, oyster sauce, and other flavorful seasonings. Pad Kee Mao has a savory taste with a slight sweetness and a spicy kick, while the basil adds a fresh, peppery flavor. Trust me, it’s a dish you won’t forget!

Recipe Substitutions

Dry wide rice stick noodles and fresh kuay tiaw are both popular in Thai cuisine but differ significantly. Dry rice stick noodles are pre-cooked, then dried, requiring soaking before use. They have a chewy texture and are commonly used in stir-fries and soups. In contrast, fresh rice noodles or kuay tiaw are soft and pliable straight from the package, offering a more tender texture and often used in dishes like Pad See Ew, Pad Thai and Rad Na. Shopping Guide: In the United States, you can find dry rice stick noodles at Chinese and Asian food stores or online. Fresh rice noodles can also be purchased at Whole Foods; look for the Nona Lim brand’s fresh Pad See Ew noodles for your recipes.

Holy Basil vs. Thai Purple Basil

For authentic Pad Kee Mao, you should use Thai holy basil. However, it can be quite scarce outside of Thailand. If you live in the United States, you can use the purple-stem Thai basil available at Asian supermarkets. If you’re fortunate enough to be in Thailand, you can find the “real” Thai holy basil at local wet markets or grocery stores. For your convenience, I’ve included a photo above for easy reference! Shopping Guide: If you live in central or northern California, you might be in luck when it comes to finding Thai holy basil. Check out Hmong farmers’ markets in the area, as they often carry a variety of fresh herbs, including Thai holy basil. These markets can be a great resource for authentic ingredients and might offer a more extensive selection than traditional grocery stores. It’s worth visiting these markets if you’re looking to make an authentic Pad Kee Mao with the genuine flavor of Thai holy basil.

Drunken Noodles Ingredients

I developed this recipe after trying countless Pad Kee Mao dishes in Bangkok, including the renowned Michelin-starred Raan Jay Fai. I’ll show you how to cook drunken noodles like a pro, with flavors that transport you straight to Thailand! Here are the ingredients for the sauce:

Soy sauce Oyster sauce Fish sauce Sweet soy sauce Maggi sauce or Golden Mountain Seasoning Sauce Sugar Water

How to Make The Best Pad Kee Mao

Helpful Cooking Tips

To achieve that perfect balance of textures and flavors, it’s crucial to ensure all our ingredients are evenly heated for proper browning and stir-frying. Keep a close eye on everything as it cooks to prevent anything from becoming overcooked or undercooked. With a little attention to detail, you’ll have a batch of mouthwatering drunken noodles in no time! Jay Fai’s Pad Kee Mao Talay (seafood Pad Kee Mao) is next-level amazing. The wok hei—also known as the “breath of the wok”—adds a smoky flavor and perfect sear to the dish. Here’s the secret: get your pan or wok super hot before adding the ingredients. That intense heat makes the flavors pop and gives you the mouthwatering texture you crave.

Pro Tip: Prepare all your ingredients in advance and have them ready before you start cooking. This helps you add each ingredient quickly, ensuring even cooking and the best flavor and texture. It also helps maintain the wok hei, or smoky flavor, by preventing overcrowding in the pan.

What To Serve With Drunken Noodles

Drunken Noodles are a complete meal on their own, but they pair well with a side of steamed rice, a fresh salad, or other Thai dishes. To impress your family and friends with your newfound flair in Thai cooking, I recommend the following recipes to complement the noodles. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.