How to cook Pad Kee Mao (Thai Drunken Noodles)

Pad Kee Mao, also known as “Drunken Noodles,” is a popular Thai dish known for its bold flavors and aromatic ingredients. Unlike Pad See Ew, Pad Kee Mao features a more intense sauce and often incorporates a variety of fresh herbs, making it spicier and more fragrant. Here’s a detailed recipe for you to prepare Pad Kee Mao at home.

Pad Kee Mao (Drunken Noodles) in the photo.

Ingredients

For the Noodles:

• 8 ounces (about 225g) wide rice noodles (fresh or dried)
• 2 tablespoons vegetable oil (or any neutral oil)
• 2-3 cloves garlic, minced
• 1-2 cups mixed vegetables (like bell peppers, broccoli, carrots, or baby corn)
• 2-3 Thai bird's eye chilies, chopped (adjust to taste)
• A handful of Thai basil leaves

For the Protein:

• 8 ounces (about 225g) protein of choice (chicken, beef, shrimp, pork, or tofu), sliced thinly

For the Sauce:

• 3 tablespoons soy sauce (light)
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce (or vegetarian oyster sauce)
• 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
• 1 tablespoon sugar (adjust to taste)
• 1 teaspoon white pepper (or to taste)
• Optional: 1 tablespoon of chili paste (Nam Prik Pao) for added flavor

Instructions

Step 1: Prepare the Noodles

1. Soak the Noodles: If using dried rice noodles, soak them in warm water for about 30-45 minutes until softened. If using fresh rice noodles, you can skip this step.

Step 2: Prepare the Sauce

2. Mix the Sauce: In a bowl, combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and white pepper. If desired, add chili paste (Nam Prik Pao) for extra flavor. Stir until well combined and set aside.

Step 3: Cook the Protein

3. Cook the Protein: Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the sliced protein and stir-fry until cooked through (about 3-5 minutes). Remove the cooked protein from the wok and set it aside.

Step 4: Stir-Fry the Noodles and Vegetables

4. Stir-Fry the Garlic: In the same wok, add the remaining tablespoon of oil. Add the minced garlic and chopped chilies, and stir-fry for about 30 seconds until fragrant.

5. Add Vegetables: Toss in your mixed vegetables and stir-fry for 2-3 minutes until they are slightly tender but still crisp.

6. Add Noodles: Add the soaked or fresh rice noodles to the wok. Give them a gentle toss to combine with the vegetables.

Step 5: Add the Sauce and Finish

7. Add the Sauce: Pour the prepared sauce over the noodles and mix everything thoroughly. Stir-fry for another 2-3 minutes, ensuring all ingredients are well combined and heated through.

8. Add Thai Basil: Lastly, add the Thai basil leaves, and give everything a final toss, letting the basil wilt slightly in the heat.

9. Combine Protein: Add the cooked protein back into the wok and stir everything together for another minute, allowing the flavors to meld.

Step 6: Serve

10. Plate and Serve: Serve Pad Kee Mao hot, garnished with lime wedges or extra Thai basil if desired.

Tips:

• For that authentic wok hei (smoky flavor), ensure your wok is very hot before adding the ingredients.
• Feel free to customize the vegetables and protein according to your preference or what’s in season.
• Adjust the spiciness by altering the amount of bird's eye chilies or adding additional sambal or hot sauce if desired.

Enjoy your homemade Pad Kee Mao, a spicy and flavorful dish that embodies the essence of Thai street food!