Drunken Noodles – Pad Kee Mao

drunken noodles pad kee mao

4.3 from 3 reviews

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.


  • 1 tablespoon vegetable or grapeseed oil
  • 2 cloves garlic (minced)
  • 12 Thai chili (finely chopped. Omit if you prefer not spicy)
  • 1012 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
  • 2 tablespoons water
  • 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
  • 1012 fresh basil leaves (hand torn)


  1. Prepare rice noodles by following the instructions on the package. Set aside.
  2. In a wok or frying pan over medium high heat, heat the oil and fry garlic for 1 minute, or until golden.
  3. 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.
  4. Add chili, lime leaves, tomatoes, fish sauce, dark soy sauce, and water, and stir for a minute or so until the tomato is cooked and sauce is bubbling.
  5. Add the rice noodles and toss until noodles are hot, evenly coated and ingredients are mixed well.
  6. Turn off the heat and add basil. Toss and transfer to a plate.
  7. Serve with fish and dark soy sauce so people can adjust the flavor to their liking.


This drunken noodle recipe will keep refrigerated for up to 2 days.


Keywords: recipe, Asian, main

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