The literal translation of Pad Kee Mao is “Drunken Noodles” because the theory is that these spicy noodles are perfectly accompanied with an ice cold beer and also that they are a great cure for hangover. I can confirm both cases to be true!
This is a very popular Thai stir fried noodles both in Thailand and in Thai restaurants here in Australia. You will be surprised how fast and easy it is to make at home!
Get Pad Kee Mao from the streets of Thailand and unless you have an exceptional spice-o-meter, you’ll be chugging down the beer in an attempt to cool the burn in your mouth. Make this at home and you can control the heat! The amount of chilli I’ve included in the recipe is mild enough for most people (I think), but enough so you can taste the heat. By all means, feel free to turn up the spice dial!
There are all sorts of variations of Drunken Noodles in Thailand and even more in the western world. In Thailand the two constants are chicken and Thai Basil, and quite often it came with baby corn as well, though from my research I couldn’t confirm that this was a “must have” in this dish. Thai Basil is different to ordinary sweet / Italian basil, it has a mild aniseed and mint flavour.
Die-hard Thai purists will tell you that you must use Thai Basil or Thai Holy Basil to make this recipe, otherwise don’t bother. I say that it’s not a make or break. While you can definitely taste the difference if you eat the leaves plain, once stir fried with the other ingredients and the sauce, I bet most people wouldn’t be able to tell whether it’s ordinary or Thai Basil.
In Western Thai restaurants, Drunken Noodles are usually very saucy, oily and salty – too much so in my opinion, and very different from the streets of Thailand. The sauce of this recipe is lighter in colour and not as sweet as that of Pad See Ew (Thai Stir Fried Noodles), one of the most popular recipes here on RecipeTin Eats.
This recipe is also faster and easier to make because there are less ingredients. I often throw vegetables into it – like sliced carrots, cabbage, snow peas and Chinese greens – to make a complete “one wok” meal.
Make sure you prepare all the ingredients, ready to throw into the wok because it only takes a few minutes to cook and you don’t want to be scrambling around the kitchen. And remember to crack open an ice cold beer to enjoy these Drunken Noodles with! – Nagi x
- 7 oz /200g pad thai noodles , dried (see notes)
- 200 g /7oz chicken thigh fillet , cut into bite size pieces (2 small or 1½ normal size fillets)
- 1 cup Thai basil leaves (packed), preferably Thai holy basil but normal basil can be used as a sub
- 2 shallot/scallion stems , cut into 3cm/2" pieces
- 3 large cloves of garlic , minced
- 1 1/2 birds eye chilli , deseeded (or to taste), very finely chopped
- 2 tbsp oil (peanut, vegetable or canola)
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce (see notes)
- 1 1/2 tbsp dark soy sauce (or all purpose soy sauce)
- 2 tsp sugar
- 2 tbsp water
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Pour boiling water over noodles in a large bowl (or pot) and set aside for 5 minutes (or as per packet instructions), and drain when ready.
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Put Sauce ingredients in a small bowl and mix to combine.
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Heat oil in wok or pan over high heat.
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Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
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Add chicken and fry until cooked, around 2 minutes.
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Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the chicken.
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Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles.
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If your noodles absorbs all the sauce liquid very quickly, this is probably because your noodles were a bit underdone. If this occurs, just add a splash of water (preferably hot) and this not only helps finish cooking the noodles but also revitalises the sauce.
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Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.
1. Light soy sauce is lighter in colour that the normal dark soy sauce but it is actually saltier. If you don't have/can't find light soy sauce, you can substitute with normal soy sauce but the colour of your noodles will be slightly darker and the flavour slightly less salty.
2. If you can't find dried Pad Thai noodles, you can use any other wide flat rice noodles or even egg noodles, dried or fresh. However, I don't recommend making this with vermicelli noodles (the very thin rice noodles) - it clumps together and you can't stir fry it to disperse the sauce evenly throughout (I tried it once. Disaster.)
3. Nutrition per serving, assuming 3 servings.
If you enjoyed this recipe, I PROMISE you will love my Pad See Ew (Thai Stir Fried Noodles)!
And another authentic Thai recipe – Thai Fried Rice!
And if you need a starter for your Thai feast, how about Thai Fish Cakes?
Hi Nagi 🙂
I tried to make this and my dish turned out very “dark” compared to your photo – can I confirm the soy sauce and oyster sauce measurements are correct?
Hi Haylie! Yep they are 🙂 I think it could be the brand of sauces – I have noticed that sometimes, oyster sauce and dark soy sauce can be more intense coloured depending on brand, though flavour always seems to be the same. Did you get your sauces from a supermarket or Asian store?? 🙂 N xx PS Was it still tasty? 🙂
ALL your recipes are super tasty 🙂 I’m such a big fan!
Yes – I confess I did get my sauces from the supermarket. I will need to also try the Asian market brands soon!
I thought maybe the Tablespoon size you use might not be 20 ml (I think UK and US Tablespoon size is 15 ml though could be wrong!)
Nope, you’re absolutely right Haylie, there is a 5ml difference. 🙂 What I find is that the slight rounding in, for example, 100g vs 3 oz (which is about 90g) ends up self correcting for the small difference in the tablespoon measures. So I only explain about the tablespoon sizes or provide ML measurements where it can really affect the outcome – eg in some baking recipes. N xx
I made this last night and it was good, but didn’t taste like the Pad Kee Mao I’ve had at Thai restaurants. I have heard that sauces vary greatly based on whether it’s Thai, Chinese, ect. I went to my local Asian market, but as white girl with an entire aisle of just soy sauces it’s extremely overwhelming and I’m not sure which products work best for this Thai recipe. I would love some more guidance in your recipe ingredients for those of us that love Asian food, but don’t know what is best to buy (for example: buy soy sauce 1, 2, or 3 to get the best flavor in this recipe). Or maybe even a overall index of brands based on specific Asian recipe (for example: Thai soy sauce examples, Chinese soy sauce examples, ect.) Just a suggestion to help the home cook get that more authentic flavor. 😃
Hi Marta! It’s been on my “things to do” list for a long time!! The key flavour difference is probably the Thai basil – did you use Thai basil or normal basil?? 🙂 N x
If I substitute “Dried” Birds eye chills, how many would I use?
Hmm, probably 1 extra because it is a wee bit less spicy 🙂
I’d love to try this recipe… I’m wondering what “bird’s eye chili” is? Where do you think I might find it?
Thanks!
Hi Emma! Where are you based? In truth, any small red chilli will be great in this – it’s mainly for SPICE!!🔥
Thanks! I’m in Toronto, Canada. So I’m assuming this would be a fresh chilli pepper – not dried?
HI Emma! When I was in Canada, I saw Thai chillies at the supermarkets – that would work a treat! use the same amount per recipe as they are the same level of spiciness 🙂 N xx
This looks so good, but are there any unwanted results from using no sugar, or will the sauce still taste good, just more savory? I am very sweet sensitive and seeing the added sugar in all the recipes is a deterrent. But I know sometimes it can be an important part of the flavor composition.
Hi Deb! You can halve the sugar 🙂 Hope that helps! N x
Love this recipe. I did add some extra veggies to make it a full meal in a bowl (added onions, carrots, and zucchini). This recipe will be added to my regular menu. Thank you
That’s so great to hear Mary! Thanks for letting me know – N xx
JUST LOVE ALL YOUR ASIAN FOODS. I ALWAYS TRUST YOUR RECIPES.
CAN’T GET IT ANYWHERE ELSE SO GOOD AND VARIED.
KEEP UP THE GOOD WORK.
p.s. your rating via stars — the 5th star doesn’t light up
I’m so pleased you enjoy my recipes, thank you Darryl Anne! And thanks for letting me know about the stars – I’ve updated the recipe template to fix the problem! N xx
OMG a recipe for drunken noodles?!?!
I’m pretty sure that I love you. 🙂
Try it try it, it is SO GOOD!!!
I’m drooling over these pictures! I love your Pad See Ew recipe, the closest I’ve seen so far that’s not from the streets of Bangkok. Since I’m Thai 🙂 I have to disagree with “you can’t tell the difference without Thai holy basil”. Not Thai basil, Thai holy basil. Thai basil has no place in Khee Mao. Those 2 are very different and the dish shouldn’t be call Khee Mao without Thai holy basil.
You’re right, I should clarify, I meant more for people who haven’t tried it, it is still so fantastic!!! N xx
Really great recipe. I added broccoli and tomatoes to the recipe because the “drunken noodles” I’ve had in restaurants usually has broccoli and tomatoes. I added in the broccoli and tomatoes after the garlic and pepper, before the chicken. I also used less sugar (only 1 tsp) and I did substitute 1 serrano pepper for the bird’s eye pepper. I also added salt and pepper to the broccoli and tomatoes right after I put them in the wok, and I also added salt and pepper to the chicken right after it went into the wok. My boyfriend and I both loved the dish! Tasted just like what we order in restaurants, and it was super easy to make. Thank you!
I’m so pleased to hear that Alyson! Thank you for letting me know! N xx
I know some people will disagree, but Thai, basil is a very important ingredient in this dish. The flavor of Thai basil is so unique, it’s what gives Thai food it’s unique flavor profile. I am not a food nazi, and make substitutions all the time. But to me, making Thai food, without Thai basil, is like making spaghetti without tomatoes. It just doesn’t work.
Hi Chris! I 100% agree that for people who know Thai basil, it isn’t the same to use normal basil. 🙂 Having said that though, this is still a SUPER tasty noodles even without the basil! It’s just no Pad Kee Mao 🙂
Hi Chris! I 100% agree that for people who know Thai basil, it isn’t the same to use normal basil. 🙂 Having said that though, this is still a SUPER tasty noodles even without the basil! It’s just not Pad Kee Mao 🙂
The one month Asian food challenge on Instagram is a fantastic idea!
Hi Nagi,
I make your Pad See Ew recipe at least twice a week. I thought it couldn’t possibly get any better than that. I made this Pad Kee Mao recipe tonight. Out of this world! 5 stars all the way! It was so easy, too. I used Gai Lan, snow peas, sugar snap peas, carrots and regular fresh basil because i couldn’t find any Thai basil. I didn’t have any chilies on hand, but it still turned out great. I used steak instead of chicken. Incredible! Thank you so much for the wonderfully delicious and easy recipes. Michelle
Ba ha ha! You sound like ME! I make Pad See Ew so often too, even if just the sauce and throwing in whatever I have 🙂 So glad you enjoyed this Pad Kee Mao too!
Hi Nagi, thank you for the prompt and kind reply. I just made Pad Kee Mao again, and am enjoying it with an ice cold beer. Perfect dinner! So easy and so delicious!
My goal for January 2017 is to try every one of your Asian recipes. Thanks so much for sharing!
I LOVE that goal!!! Maybe I should do a one month Asian food challenge on instagram – a recipe a day!! N xx
Any recommendations on a vegetarian substitute for the Oyster Sauce?
Hi Alexa! Hoisin works well too, you will get a touch of five spice flavour but it will still be delicious!
Hi Nagi, thank you for this recipe! I only used one chili, and that was plenty hot and spicy for me. =)
Could you please recommend some soy sauce brands? I live in Sweden, so it’d have to be one of the bigger ones if I’m to find it here. I used a light Thai soy sauce and a mushroom soy sauce as my choice for the darker one. It turned out really well, but some advice in the soy sauce jungle would be greatly appreciated!
Hi Johanna! This is the light soy sauce I use from the supermarket so I presume it is a major brand 🙂 https://www.woolworths.com.au/Shop/Browse/pantry-international-food/asian-food?name=amoy-sauce-light-soy&productId=744053 For my ordinary all purpose soy sauce, I use Kikkoman which I know for sure is a major brand!
Hi Nagi, loved the recipe, it was delicious. Big hit with the family. But I’m running into a bit of a problem with the Thai rice noodles. Towards the end I find some of the noodles tend to break into a lot of smaller segments (2-4 inches) as things are get mixed, even when I’m very careful folding things together. Is there a trick to it? I’ve made the dish three times.
I’m using Thai rice noodles from my local Asian supermarket; soaking in boiled water for 5 min (not boiling for 5 min). I don’t think the noodles are coming out too al dente or too mushy.
However I am doubling up on the recipe. Could it be the volume?
Hi Dave! That is a problem with some of the lessor brands unfortunately 🙁 I would recommend trying another brand. I am glad you enjoyed it though!! oh – also if you can find fresh, that doesn’t break as easily 🙂 N x
Hi Nagi, thank you for your advice! Are there some particular brand names of the dried variety that you can recommend? Regarding fresh, in the markets by me they are usually wheat flour based. Do you think those would work okay as a substitute (because of the difference in texture/taste versus the rice type)
Hi Dave – these are the ones I use from my local supermarket, they work great! https://www.woolworths.com.au/Shop/Search/Products?searchTerm=pad%20thai%20noodles&name=erawan-rice-noodles-stick-pad-thai&productId=313632 Fresh wheat noodles will work but the flavour will be quite different to the rice noodles. 🙂