Description
Learn how to make Street Style Thai Drunken Noodles, also known as Pad Kee Mao. This quick and spicy noodle stir-fry is packed with flavor from garlic, chili, and Thai basil, and can be made in under 30 minutes. Perfect for a weeknight meal, this recipe brings authentic Thai street food to your kitchen.
Ingredients
Scale
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce (or soy sauce for vegetarian)
- 1 teaspoon sugar
- 8 oz wide rice noodles (fresh or soaked dried)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2–4 Thai bird’s eye chilies, finely chopped
- 1 small onion, sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets (optional)
- 1 egg (optional)
- 1 cup Thai basil leaves
- 6 oz chicken breast or shrimp (or tofu)
Instructions
- Prepare the noodles: If using dried rice noodles, soak or boil them according to package directions until just tender. Drain and rinse under cold water.
- Mix the sauce: Combine dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar in a small bowl. Stir well.
- Heat the wok: Place a wok or large skillet over high heat. Add oil and let it get hot.
- Sauté aromatics: Add minced garlic and chopped chilies to the hot oil. Stir-fry for about 20 seconds until fragrant.
- Add protein: Add chicken, shrimp, or tofu and stir-fry until cooked through. If using egg, push protein aside, crack in egg, and scramble until set.
- Stir-fry vegetables: Add onions, bell peppers, carrots, and broccoli. Stir-fry for 2-3 minutes until crisp-tender.
- Add noodles and sauce: Add cooked rice noodles and the sauce. Stir-fry for 2-3 minutes until well coated and caramelized.
- Add basil: Add Thai basil leaves and toss until just wilted and fragrant.
- Serve hot: Plate immediately. Garnish with extra basil or lime wedges if desired.
Notes
- Adjust chili quantity for desired spice level.
- Regular basil can be used if Thai basil is unavailable, but the flavor will differ.
- For a vegetarian version, use tofu and soy or hoisin-based sauces instead of oyster and fish sauce.
- Optional toppings include crushed peanuts or pickled vegetables.
- Achieve street-style flavor by cooking on high heat in a wok to create a smoky char. Avoid overcrowding the pan; cook in batches if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Noodles, Stir-fry, Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Street Style Thai Drunken Noodles, Pad Kee Mao, Thai Drunken Noodles recipe, spicy Thai noodles, Thai street food, easy noodle recipe