A fiery and fragrant Drunken Noodles Recipe that tastes like proper Bangkok street-food! This simple Thai Pad Kee Mao is ready in 16 minutes from start to finish.
Drunken Noodles – Pad Kee Mao
Eating outside in Southeast Asia is prime living!
One of my favorite things in the world is digging in at one of the street-food stalls lining a vibrant, hectic and traffic clogged soi in Bangkok.
You see, there’s an undeniable excitement when dining al fresco in a city where everyone is a foodie. Taxi drivers and bank execs belly-up, elbow to elbow at the same stall, and eat the specialty dish that particular open-air chef/proprietor is known for.
Pad Kee Mao (ผัดขี้เมา), or Drunken Noodles, has long been one of my favorites to eat in Thailand. It’s also a favorite when I’m just sitting around at home and want to introduce some delicious, spicy noodles to my tummy while working on a puzzle and streaming Bloodline on Netflix.
The deep savory, sweet and herby fragrance of the springy stir-fried noodles just screams for me to pop a Singha and go for broke!
And drunken noodles is a super easy dish to make at home. Seriously, of all the easy Thai recipes on my blog, this is one of the most glorious and satisfying in my book.
Do you have 16 minutes? Yes? Then you have plenty of time to whip up a noodle dish that tastes like a trip to Southeast Asia! No frequent flyer miles required 🙂
What is Pad Kee Mao?
Drunken noodles – or pad kee mao – is a stir fried noodle dish, typically made with broad rice noodles.
Then, legions of flavor is introduced via judicious use of savory elements – namely soy sauce and fish sauce.
Aromatics like kaffir lime leaves and basil deliver a super verdant element to this Thai noodle dish. Also, there’s an understated sweetness just below the surface – typically from use of a dark, sweet Thai soy sauce.
Now, the cool thing about whipping up Thai drunken noodles at home is that it’s a food mash up of a bit of this, mixed with a tad of that.
And, much like the name implies, recipes for these savory and spicy noodles can seem a little all over the place. But there’s a reason for that!
So, What’s with the name?
Theories abound as to how pad kee mao, or drunken noodles, first came to be.
My favorite is the one suggesting that the originator of the recipe came home drunk one night, whipped out the wok and made a sloppy dinner with the ingredients that were available at that late hour.
I imagine that very first mash-up of fragrant noodles really hit the spot.
It’s not often that an improvised late night meal after a few too many whiskeys becomes immortalized in the Thai food lexicon. How’s that for a lasting innovation!?
And, true or not, what really strikes me about that tale is how much a part of the true human/food experience it seems. Because, no matter how drunken noodles were actually invented, who hasn’t played around with food combinations late at night, maybe after a few glasses of wine?
I’d venture a guess that most of the casseroles we’ve eaten throughout our childhoods were once dreamed up either out of necessity, or out of an intrepid spirit to create something new by our grandmother’s neighbor’s friend’s great-aunt, twice removed – and then passed along through generations.
The only difference is scale. Aunt Ina’s Tuna Surprise isn’t on the menu when you’re looking for dinner on Seamless. But drunken noodles sure is.
What ingredients do I need to make drunken noodles?
Depending on the depth of ingredients in your pantry, making pad kee mao at home may require a trip to your local Asian grocery store to pick up essentials.
For this drunken noodles recipe, I used wide rice-stick noodles. They soaked up the pungent sweetness brought on by the fish sauce and dark Thai soy sauce. They’re also a perfect vehicle for bits of fiery Thai chili and thinly sliced aromatic kaffir lime leaves.
If you can find Thai basil or holy basil then you should definitely use it. Otherwise, regular basil will do just fine.
I used shrimp for this recipe but, in sticking with the choose-your-own-adventure nature of the dish, you can totally use beef, pork, squid, tofu, or chicken as your protein.
Oh… a word on the volcanic Thai chili (Phrik Khi Nu, พริกขี้หนู): a little goes a long way! The peppers are tiny, but really pack an immense amount of heat. If you don’t like spicy, just leave them out. On the other hand, Ben is a chili fiend and devoured his already spicy drunken noodles with an extra side of sliced Thai chili soaking in a small ramekin of fish sauce.
How to make drunken noodles
So, as far as I’m concerned, the most important step of this recipe can seem like the simplest. We’ve got to prepare our dry noodles.
But don’t be fooled by this seemingly innocuous task into thinking it’s not important!
You see, rice noodles vary slightly from brand to brand – and the preparation instructions can vary as well. Make sure to read that package!
While one brand will suggest that you soak your noodles until pliant, another may suggest immersion in a pot full of boiling water. Trust me, no one wants hard noodles in their pad kee mao. And same goes for a gloppy, gluey mess.
I’ve found that following the package instructions to the letter usually produces a springy noodle. So, grab your specs and read that label 🙂
While your noodles are softening up, get a pan or a wok going over medium-high heat and fry your garlic with a little oil until it is golden and fragrant.
Then, it’s time to add your shrimp. Get them in the pan and toss for about 2-3 minutes. Don’t overcook them, because there’s still quite a bit of wok time left.
Toss your egg in the pan and stir for a couple of seconds until it begins to set.
Now, add chili, lime leaves, chopped tomato, fish sauce and dark soy sauce. Stir this for a minute or so until the tomato is cooked and sauce is bubbling.
At this point, you get to add your perfectly prepared noodles to the wok. Toss well to make sure they are evenly coated with sauce.
Just sprinkle some hand-torn basil over your drunken noodles – and plate up. It’s dinnertime!
Drunken Noodles is fragrant Thai street-food, served at home
I’m always quite surprised at how few steps are required to make these fiery, savory noodles.
A couple of bites and I’m instantly transported to a food stall in Bangkok.
If you’re anything like me, you LOVE recipes that deliver full taste with minimal effort. And that’s where we find ourselves with this pad kee mao recipe, friends. Easy effort in the kitchen. Big BIG flavor!
Actually, any time we’re about to order Thai delivery at our place, and I find myself contemplating ordering drunken noodles vs pad thai, I’ll usually head to the kitchen. You see, if I have all the ingredients handy, I’ll probably just whip up this pad kee mao recipe and forget about delivery all together.
Like I said: EASY to make 🙂
What about you? What’s a dish you’d rather just whip up at home rather than ordering out? I’d love to hear all about it in the comments!
Other simple, delicious Thai inspired recipes:
- Thai Egg and Brussels Sprout Salad
- Vegetable Curry Noodles
- Thai Basil Chicken
- Easy Thai Red Curry
- Thai Shrimp and Cucumber Salad
Did you like this Drunken Noodles Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
These recipes constantly make “best dish” lists on sites such as Country Living, Self, Shape, Bon Appetit, The Cooking Channel, Men’s Fitness and Woman’s Day. They are favorites among my readers, friends and family!
Simple and easy dishes made healthier, with calories and fat content provided. Tried and tested by my readers and loved by everyone!
Drunken Noodles – Pad Kee Mao
A fiery and fragrant Drunken Noodles Recipe that tastes like authentic Bangkok street-food! This simple Thai Pad Kee Mao is ready in 16 minutes from start to finish.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 3 people
- Category: Stir fry
- Cuisine: Thai
- 1 tablespoon canola oil
- 2 cloves garlic (minced)
- 1-2 Thai chili (finely chopped. Omit if you prefer not spicy)
- 10-12 shrimp (uncooked and removed from their shells (thawed if previously frozen))
- 2 tablespoons fish sauce
- 2 tablespoons sweet dark soy sauce OR regular soy sauce mixed with 1/2 teaspoon sugar
- 1 large egg (whisked)
- 2 teaspoon kaffir lime leaves (finely chopped or substitute with 1 1/2 teaspoon finely chopped lime zest (it’s even better if you do half lemon and half lime zest))
- 1 large tomato (chopped)
- 8 ounces dry rice stick noodles
- 10-12 fresh basil leaves (hand torn)
- Prepare rice noodles by following the instructions on the package. Set aside.
- In a wok or frying pan over medium high heat, heat the oil and fry garlic for 1 minute, or until golden.
- Add shrimp and toss for approx 2-3 minutes, until almost cooked – then add egg and stir for a couple seconds until egg starts to set.
- Add chili, lime leaves, tomatoes fish sauce and dark soy sauce and stir for a minute or so until the tomato is cooked and sauce is bubbling.
- Add the rice noodles and toss until noodles are hot, evenly coated and ingredients are mixed well.
- Turn off the heat and add basil. Toss and serve immediately.
This drunken noodle recipe will keep refrigerated for up to 2 days.
Keywords: recipe, Asian, main