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Quick and Flavorful Street Style Thai Drunken Noodles

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Street Style Thai Drunken Noodles (Pad Kee Mao) are a bold, spicy stir-fry made with wide rice noodles, fresh vegetables, protein, and Thai basil tossed in a rich, savory sauce. A fast and flavorful dish that’s perfect for takeout-style meals at home.

Ingredients

  • 8 oz wide rice noodles (fresh or soaked if dried)
  • 3 cloves garlic, finely chopped
  • 2 Thai bird’s eye chilies (or 1/2 tsp red chili flakes)
  • 1 small onion or shallot, sliced
  • 1 cup bell peppers, sliced
  • 1 cup protein of choice (chicken, shrimp, tofu, or beef)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tbsp dark soy sauce
  • 1/2 tbsp fish sauce (optional)
  • 1 tsp sugar
  • 1 cup fresh Thai basil leaves
  • 2 tbsp oil for stir-frying
  • Optional: lime wedges for serving

Instructions

  1. If using dried noodles, soak them in warm water until softened, then drain and set aside.
  2. In a wok or large skillet, heat oil over high heat.
  3. Add garlic and chilies, stirring quickly until fragrant (about 30 seconds).
  4. Add protein and cook until just done.
  5. Add sliced onion and bell peppers; stir-fry for 1–2 minutes until slightly softened.
  6. Add noodles and pour in the sauce (soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar).
  7. Toss everything well to coat and let the noodles slightly char for smoky flavor.
  8. Add Thai basil and stir until wilted.
  9. Serve hot with optional lime wedges for brightness.

Notes

  • Use fewer chilies or chili flakes for a milder version.
  • Substitute Thai basil with sweet basil or a mix of basil and mint if needed.
  • For a vegetarian version, replace oyster and fish sauces with soy and mushroom sauce.
  • Prep ingredients ahead for an even faster cooking process.
  • Top with a fried egg or crushed peanuts for extra texture.

Nutrition

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