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5 Secrets to Authentic Thai Cooking
Tips, tricks, and recipes for perfect Thai dishes
FREE EMAIL BONUS:
5 Secrets to Authentic Thai Cooking
Tips, tricks, and recipes for perfect Thai dishes
Drunken Noodles Pad Kee Mao
Have you ever wondered why they call them Drunken Noodles? It’s pretty interesting!
So, Drunken Noodles, or Pad Kee Mao (ผัดขี้เมา) in Thai, got the name because they’re super popular as a late-night snack, especially among folks who’ve had more than a few drinks. The name itself literally means “drunkard stir-fry” or “drunken stir-fry” in English. “Pad” means stir-fry, and “Kee Mao” translates to drunkard or drunken.
The spicy and bold flavors of the dish are said to be just what you need after a night of drinking, hence the connection to being a bit tipsy. Some folks even think that the spiciness of the noodles can help sober someone up after a few too many drinks. But hey, the exact story behind the name is still a bit of a mystery, but I love the idea that the dish is a miracle hangover cure!
What Are Drunken Noodles?
Do you know what’s cool about drunken noodles? They’re made with rice noodles that are stir-fried with all sorts of yummy stuff. Think chicken, beef, or shrimp, mixed with veggies like bell peppers, onions, tomatoes, and Thai basil. And let’s not forget the garlic, chili peppers, and that deliciously savory Drunken Noodle sauce made from fish sauce, oyster sauce, and other tasty seasonings.
Now, here’s the best part – the flavors! Pad Kee Mao have this amazing mix of savory, slightly sweet, and spicy tastes, with a little tanginess from ingredients like tomatoes or lime. And oh boy, that Thai basil? It adds this awesome fresh and peppery kick to the dish.
Talking about Thai basil, I want to educate you on the difference between holy basil, lemon basil, Thai basil and Italian sweet basil. They are all different. For Thai recipes, if you live outside of Thailand and in the United States, get the purple-stem Thai basil sold at Asian supermarkets.
If you are lucky and reside in Thailand, by all means, get the “real” Thai holy basil from local wet markets or grocery stores. For your shopping guide, I have put together the photo below for easy reference!
But wait, there’s more! The noodles themselves are super chewy, which means they soak up all the flavors from the sauce and ingredients. It’s like a flavor explosion in every bite! Pad Kee Mao is all about that perfect balance of heat, sweetness, and umami. Trust me, it’s a dish you won’t forget!
Drunken Noodles Ingredients
Now, I will teach you how to cook drunken noodles like a pro! It can be a bit tricky, but don’t worry, I’ve got you covered. First up, let’s talk about the main ingredients we’ll be using:
- Rice noodles: These are thin, flat noodles made from rice flour. They’re the star of the show in our drunken noodles dish! In Thailand, this dish is commonly made with wide flat noodles (as shown in the picture below), but for home cooks, I opted for the thin rice noodles, just like the ones used in Pad Thai.
- Ground chicken: This is finely minced chicken meat, and it’s perfect for this recipe because it’s super versatile and has a mild flavor.
- Red bell peppers: These are sweet and crunchy veggies that add a pop of color and texture to our noodles.
- Royal basil or Thai basil: These are aromatic herbs with a slightly sweet and peppery flavor. They’re going to give our noodles that fresh and fragrant kick.
- Tomato wedges: These are juicy and tangy slices of tomato that add a burst of acidity and flavor to the noodles.
Now, here’s the trick to cooking drunken noodles perfectly:
We need to make sure that all our ingredients are evenly heated for proper browning and stir-frying. This is key to achieving that delicious balance of textures and flavors we’re going for.
So, keep a close eye on everything as it cooks to make sure nothing gets overcooked or undercooked. With a little attention to detail, we’ll have a batch of mouthwatering drunken noodles in no time!
Pro Tips for the Best Pad Kee Mao
Let me tell you about my ultimate Pad Kee Mao experience–it’s at Jay Fai restaurant in Bangkok, and it’s out of this world! This place has even snagged a Michelin star, it’s the real deal.
Jay Fai’s Pad Kee Mao Talay (seafood Pad Kee Mao) is next-level amazing. The wok hei – that’s the magic breath of the wok that gives the dish its smoky flavor and perfect sear.
Here’s the secret: you gotta get that pan or wok super hot before you add in all the ingredients. That intense heat is what makes the flavors pop and gives you that mouthwatering texture you crave.
With that sizzling heat, the ground chicken gets this gorgeous golden brown color, while the red bell peppers, basil, and lemon wedges keep their vibrant hues. And when it all comes together, you’ve got a dish that’s bursting with bold flavors, from the gentle kick of the jalapeno to the fresh aroma of the basil leaves. And those noodles? Oh man, they’re just divine! Trust me, you’ve gotta try it to believe it!
How Many Calories per Serving?
This recipe is only 388 calories per serving.
What to Serve with This Recipe?
To impress your family and friends with your newfound flair in Thai cooking, I recommend the following recipes to complement the noodles.
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Additionally, feel free to explore my other authentic Thai recipes, such as Tom Yum, Pad Thai, Green Curry, and Thai Cucumber Salad next. They are all amazing and taste just like the ones in Bangkok!
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Drunken Noodles
Ingredients
- 8 oz (230g) dry rice stick noodles (or 20 oz./600 g fresh rice noodles)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 jalapeno or green chili, sliced
- 8 oz. (230g) ground chicken
- 2 oz. (60g) red bell pepper, seeded and sliced
- 1 small tomato, cut into wedges
- 2 oz. (60g) holy basil, lemon basil, or Thai basil (use only the leaves)
Sauce:
- 2 tablespoons oyster sauce
- 3 tablespoons Thai sweet soy sauce (Healthy Boy brand)
- 1 tablespoon fish sauce, or to taste
- 1 ½ tablespoon sugar
- 2 tablespoons water
Instructions
- Cook the rice stick noodles according to the instructions on the package. Drain them in a colander and set them aside. If you're using fresh rice noodles, gently loosen them by hand, ensuring they remain separate and don't clump together.
- Combine all the ingredients for the sauce in a bowl, stir to mix well. Set it aside.
- Add the Sauce, stir to combine well with the ingredients in the wok. Add the red bell pepper, stir, and then add the basil leaves and tomato wedges. Stir quickly, turn off the heat and serve immediately.
Notes
- For the dry rice stick noodles, you can use the thin rice stick noodles or wider Thai rice noodles (picture below). I personally prefer thin noodles.
- Use ABC Sweet Soy Sauce (Kecap Manis) if you cannot find Healthy Boy brand Thai sweet soy sauce.
- If you desire, you can incorporate Gailan or Chinese mustard greens into the recipe for added flavor and texture. Simply chop the greens and add them along with the other ingredients, stirring to combine until they are wilted and tender. Adjust the quantity according to your preference.
- You may use fresh Thai red chilies instead of green jalapeno for extra heat.
Change up the protein to make Pad Kee Mao Talay with seafood such as shrimp and calamari.
This recipe is so very delicious like most of the recipes on this website. The one problem is that it calls for “2 oz.” Thai basil leaves. So I set out to weigh out 2 ounces of Thai basil leaves until I noticed 2 ounces by weight of basil leaves was way too much. I find many recipes with ambiguous measures…weight or volume. Usually I have been able to figure this out…but not always and the recipe is ruined. So, my wish is that when measurements are posted please post them if they are volume or weight. I love your recipes. But please post measurements as weight or volume in cases where it is ambiguous. Thanks Bee!
Hi Daphne. Thank you for your comment. Usually liquid ingredients will be measured by volume, and all other ingredients by weight. 2 oz. or 56 gm of Thai basil leaves is correct.
I love this receipe, so easy to prep and cook. I only used half a green chilli, but my teenage kids could eat it, so worth the sacrifice! I bought a Woll wok, which did the job nicely. I have an Induction cook top, and a heavy wok is essential for stir frying with induction, because the heat turns off as soon as you lift the wok for tossing, etc. The Woll did a good job for this first outing, when cooking a small meal. I am yet to try it on a larger meal, but I am optimistic it will be fine.
Hi Tony, that’s great that you bought the Woll work and love this recipe. I am so happy that you tried, and please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
This recipe looks delicious! I am going to try it tonight. I do not have a wok but I will try my luck with a nonstick frying pain.
Wish me luck and thanks for the recipe!
Cindy Waldron
Hi Cindy, you should definitely invest in a non-stick wok in the near future. Woll Diamond Pro Lite Wok is what I use. :)
I accidentally used 2 T of the fish sauce and less basil and didn’t add tomatoes. I thought it was easy and fantastic!
That’s awesome, I am so glad you liked the drunken noodles. 2 tablespoons of fish sauce is fine, just give the noodles more flavors.
Can you freeze the left-overs and reheat at a later date
Yes, you can freeze the leftover and just microwave before eating.
Hello, Bee,
Would it be possible to fix the PRINT link? Most of the other highlighted words work but not the print button.
Thanks.
xxoxoox
The reason it is called Pad Kee Mao/Drunken Noodles is that the guys eat these after a night of drinking IE Mekong Whiskey! This has been a favourite dish of mine since I first learned to make it over 25 years ago during one of our trips to The Kingdom.
I highly recommend using Thai Oyster Sauce for best flavour, (picture of lady pouring oyster sauce into wok on label-red label www.tramaekrua.com ) no English name on bottle-I use for fried rice too.
I suggest using either Rice Vinegar or Chinese Black Vinegar in the sauce. Date Palm sugar gives softer sweetness in the balance. I prefer Thai Chiles or Serrano chiles for the non Metallica heat, red ripe best IMHO. I like a handful of cubed cabbage in this for nice texture, and if you have Holy Basil/bai gaprao if available and sliced pickled garlic for garnish. But never mind Pad Kee Mao is an awesome satisfying dish!
You put vinegar in the sauce ?