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–+ servings

Chef John's Drunken Noodles

Drunken noodles, also known as pad kee mao, are a popular Thai stir-fry dish with wide noodles, veggies, red chilies, and Thai basil in a savory umami sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Ingredients Method

Ingredients
  

  • 8 ounces dried wide rice noodles
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 small shallot thinly sliced
  • 1 red bell pepper sliced into strips
  • 1 cup sliced onion
  • 2 Thai red chilies sliced
  • 1 tablespoon soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 2 cups fresh Thai basil leaves
  • Optional: 8 ounces chicken shrimp, or tofu

Method
 

  1. Soak the dried rice noodles in warm water for 20 minutes until just tender, then drain and set aside.
  2. Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.
  3. Add garlic and shallot to the wok and stir-fry for 1 minute, until fragrant and golden.
  4. If using protein, add chicken, shrimp, or tofu now and cook 3–4 minutes until cooked through.
  5. Stir in bell pepper, sliced onion, and Thai chilies and cook for 2 minutes.
  6. Pour in soy sauce, fish sauce, oyster sauce, and sugar; stir to combine into a rich sauce.
  7. Add the drained noodles and toss well to coat, cooking for 2–3 minutes more.
  8. Remove from heat and stir in fresh Thai basil leaves until wilted. Serve immediately.
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