14 June 2025
Drunken Noodles (Pad Kee Mao)
Brendan Pang
A Thai street food classic made in under 20 minutes, featuring chewy rice noodles stir-fried with garlic, chilli, chicken, vegetables, and Thai basil in a bold savoury sauce. Inspired by Brendan Pang.
A Fiery, Fragrant Plate of Thai Comfort 🍜🔥
If you’re craving the bold, punchy flavours of Thai street food, this quick and satisfying Drunken Noodles (Pad Kee Mao) delivers everything you love in under 20 minutes. Chewy rice noodles are tossed over high heat with tender chicken, aromatic garlic, spicy bird’s eye chillies, and a generous handful of fresh Thai basil — the signature note that makes this dish irresistible.
Inspired by Brendan Pang’s take on the classic, this stir-fry brings together sweet, salty, spicy, and savoury elements in a harmony that tastes like it came straight out of a Bangkok night market. 🌃✨
Why These Drunken Noodles Hit the Spot 😍
The magic lies in the deep, glossy sauce, made with a trio of oyster sauce, light soy, and dark soy, plus just enough sugar to balance everything out. Once it hits the hot wok, it clings perfectly to the noodles, giving every bite a bold, satisfying flavour.
The dish is incredibly versatile too — swap the chicken for tofu, prawns, or your favourite protein, and adjust the chillies to your preferred heat level. Whether you’re meal prepping or throwing together a quick weeknight dinner, this one always delivers.
Ingredients That Bring Big Thai Energy 🌶️🍃
What makes Pad Kee Mao so special is its mix of aromatics and crunchy veg. Garlic and chillies start things off, followed by tender slices of onion and juicy chicken. Carrot and Chinese broccoli bring colour and texture, while spring onions lift everything right before the sauce hits the pan.
And then, the grand finale: Thai basil. Added off the heat, it melts into the dish and perfumes the noodles with its unmistakable herbal sweetness.
How It Comes Together So Fast ⏱️
This recipe is all about heat and speed. Soak the noodles, prep the sauce, then stir-fry everything in layers — aromatics → onion → chicken → veg → noodles → basil. Within minutes, you’ve got a bold and aromatic noodle dish that tastes restaurant-quality.
It’s the kind of recipe you’ll cook once and immediately add to your rotation.
Tips for Extra Delicious Noodles 💡
- Fresh rice noodles make the dish even chewier and more authentic.
- Increase or dial down the bird’s eye chillies depending on your spice comfort.
- Don’t replace the Thai basil — it’s the soul of Pad Kee Mao!
A Dish Everyone Loves ❤️
Whether you’re new to Thai cooking or already obsessed, these noodles pack flavour without fuss. Every bite offers a mix of heat, savouriness, and herbal freshness — exactly what makes Pad Kee Mao a street food favourite.
Perfect on its own or served with a crisp Thai-style salad for balance. 🥒
Drunken Noodles (Pad Kee Mao)
Brendan PangA Thai street food classic made in under 20 minutes, featuring chewy rice noodles stir-fried with garlic, chilli, chicken, vegetables, and Thai basil in a bold savoury sauce. Inspired by Brendan Pang.
Chef's Tips
Use fresh noodles for a chewier texture.
Adjust the number of chillies to control the heat level.
Thai basil gives the signature flavor — don’t skip it!
Tools Used
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Ingredients
USMetric
Noodles
Drunken Noodle Sauce
Stir-fry
Instructions
Preparation
- 1
Soak the dried rice noodles in boiling water for 5–10 minutes until softened, then drain and rinse under cold water. If using fresh noodles, separate and set aside.
- 2
In a small bowl, mix all ingredients for the drunken noodle sauce and set aside.
Stir-frying
- 1
Heat oil in a wok or large pan over high heat.
- 2
Add garlic and chillies, stir-frying for about 30 seconds until fragrant.
- 3
Add sliced onion and stir-fry for 1 minute.
- 4
Add chicken and fish sauce, stir-frying until cooked through, about 2 minutes.
- 5
Add carrot and Chinese broccoli and stir-fry until slightly tender.
- 6
Add spring onions and drained noodles, then pour in the sauce.
- 7
Stir-fry everything together for 1–2 more minutes until well combined.
- 8
Turn off heat, add Thai basil, and toss until just wilted.
Comments & Reviews
Emily T.
6/20/2025
This was so flavorful and came together in no time! I used fresh noodles and it made all the difference. Definitely keeping this in my weekly rotation.
Marcus L.
6/18/2025
Loved the sauce combo — perfect balance of sweet, salty, and spicy. I used tofu instead of chicken and it still turned out great!
Sophie R.
6/16/2025
Really easy to follow! I went a bit lighter on the chillies for my kids and they still enjoyed it. Thanks for the tips!
Nathan C.
6/15/2025
Tastes just like what I had in Bangkok! That Thai basil at the end brings it all together — don’t skip it.
Leah M.
6/14/2025
Quick and delicious. I didn’t have Chinese broccoli so I used bok choy — worked well!
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Nutrition Facts
Serving Size: 1 plate
Calories 480
% Daily Value*
Total Fat 17g22%
Saturated Fat 7g35%
Trans Fat 0g
Cholesterol 60mg20%
Sodium 1450mg63%
Total Carbohydrates 55g20%
Dietary Fiber 3g11%
Sugars 8g
Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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