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Drunken Noodles Recipe

Drunken Noodles (or Pad Kee Mao) is a spicy Thai stir-fry with rice noodles, Thai basil, and aromatic spices. Despite the name, there's no alcohol in this flavorful dish. It’s a delicious blend of spicy, sweet, and savory flavors, making it a beloved Thai street food.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Calories: 798 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 4 cloves garlic
  • 3 Thai chilies red preferred
  • 20 oz. (600g) fresh wide rice noodles or 8 oz (230g) dry rice stick noodles, divide into two equal portions
  • 4 tablespoons oil
  • 1 - 2 fresh red chili sliced into thick pieces
  • 3 oz. (80g) medium-sized shrimp 6 shrimp, shelled, deveined. tail-on
  • 3 oz. (80g) baby corns cut into halves
  • 3 oz (60g) gailan Chinese kale, cut into pieces
  • 2 eggs beaten, optional
  • 1/2 cup holy basil or Thai basil, packed, use only the leaves
Sauce:
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Maggi sauce or Gold Mountain sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons Sweet soy sauce Thai Healthy Boy brand or ABC Kecap Manis
  • 2 tablespoons sugar
  • 2 tablespoons water

Instructions

    Cup of Yum
  1. In a mortar and pestle, pound the garlic and Thai chilies until they form a coarse paste.
  2. Gently loosen the fresh rice noodles by hand, ensuring they remain separate and don't clump together. If you're using dry rice stick noodles, cook them according to the package instructions. Drain them in a colander and set them aside.
  3. Combine all the ingredients for the Sauce in a bowl and stir to mix well. Set it aside.
  4. Heat a wok or skillet with the oil. Add half of the pounded garlic and Thai chilies, along with half of the red chili, stir-fry until aromatic. Add the shrimp and cook until the surface turns white. Then add the baby corn and gai lan, stir to combine well.
  5. Add a portion of the rice noodles and stir to combine them well with the ingredients in the wok. Pour in half of the sauce and stir to evenly coat the noodles, ensuring they are well-colored.
  6. If using eggs, push the noodles to one side of the wok. Add half of the beaten egg to the empty side, and as soon as the egg starts to set, stir it continuously with the rice noodles.
  7. Add the basil leaves and stir quickly to combine them well with the noodles.
  8. Turn off the heat, and serve immediately.

Notes

  • To achieve that perfect balance of textures and flavors, it's crucial to ensure all our ingredients are evenly heated for proper browning and stir-frying. Keep a close eye on everything as it cooks to prevent anything from becoming overcooked or undercooked. With a little attention to detail, you'll have a batch of mouthwatering drunken noodles in no time!
  • Jay Fai's Pad Kee Mao Talay (seafood Pad Kee Mao) is next-level amazing. The wok hei—also known as the "breath of the wok"—adds a smoky flavor and perfect sear to the dish. Here's the secret: get your pan or wok super hot before adding the ingredients. That intense heat makes the flavors pop and gives you the mouthwatering texture you crave.
  • Prepare all your ingredients in advance and have them ready before you start cooking. This helps you add each ingredient quickly, ensuring even cooking and the best flavor and texture. It also helps maintain the wok hei, or smoky flavor, by preventing overcrowding in the pan.

Nutrition Information

Serving 4people Calories 798kcal (40%) Carbohydrates 146g (49%) Protein 11g (22%) Fat 18g (28%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 82mg (27%) Sodium 1878mg (78%) Potassium 306mg (9%) Fiber 4g (16%) Sugar 18g (36%) Vitamin A 2592IU (52%) Vitamin C 44mg (49%) Calcium 113mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 798

% Daily Value*

Serving 4people
Calories 798kcal 40%
Carbohydrates 146g 49%
Protein 11g 22%
Fat 18g 28%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 10g 50%
Trans Fat 0.1g 5%
Cholesterol 82mg 27%
Sodium 1878mg 78%
Potassium 306mg 7%
Fiber 4g 16%
Sugar 18g 36%
Vitamin A 2592IU 52%
Vitamin C 44mg 49%
Calcium 113mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.