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Street Style Thai Drunken Noodles (Pad Kee Mao) – Quick Weeknight Version

Close-up of a white bowl filled with glossy thai drunken noodles, beef strips, red peppers, and green basil leaves.
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Make authentic, spicy Thai Drunken Noodles (Pad Kee Mao) at home in under 30 minutes. This recipe delivers the bold, savory, and slightly smoky flavor of street food using wide rice noodles and fresh Thai basil.

Ingredients

Scale
  • 1 pound fresh wide rice noodles (or dried, prepared per package)
  • 1 pound protein (chicken breast, beef sirloin, shrimp, or firm tofu), sliced thinly
  • 2 tablespoons neutral cooking oil (like canola or vegetable)
  • 4 cloves garlic, minced
  • 2–4 Thai bird’s eye chilies, thinly sliced (adjust for heat preference)
  • 1/2 cup sliced onion
  • 1 red bell pepper, sliced
  • 1 cup baby corn, halved
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup fresh Thai holy basil leaves (or sweet basil if holy basil is unavailable)
  • For the Sauce:
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon dark sweet soy sauce (essential for color and richness)
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar (palm or granulated)
  • 1/2 teaspoon ground white pepper

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the oyster sauce, soy sauce, dark sweet soy sauce, fish sauce, sugar, and white pepper. Set aside.
  2. Prepare noodles: If using fresh noodles, separate them gently. If using dried, soak or boil them according to package directions until pliable but still slightly firm (al dente). Drain well.
  3. Heat your wok or large skillet over high heat until it is very hot. Add the cooking oil. You want the pan hot to achieve a slight char.
  4. Add the minced garlic and sliced chilies to the hot oil. Stir-fry quickly for about 15 seconds until fragrant. Do not burn the garlic.
  5. Add your chosen protein (chicken, beef, tofu, or shrimp). Stir-fry until the protein is nearly cooked through, about 2-3 minutes.
  6. Add the onions, bell pepper, baby corn, and green beans. Stir-fry for 1-2 minutes until the vegetables begin to soften but retain some crunch.
  7. Push the ingredients to one side of the wok. Add the prepared noodles to the empty space. Pour the prepared sauce evenly over the noodles and protein mixture.
  8. Toss everything together rapidly using tongs or two spatulas, ensuring the sauce coats the noodles evenly. Continue stir-frying for 1-2 minutes, allowing the noodles to absorb the flavor and develop a slight char (wok hei).
  9. Remove the wok from the heat. Immediately stir in the fresh Thai basil leaves. Toss just until the basil wilts slightly.
  10. Serve your savory spicy noodle dish immediately. This quick Asian dinner is best eaten right away.

Notes

  • For smoky flavor (wok hei), cook in small batches over the highest heat possible. Do not overcrowd the wok, as this steams the ingredients instead of searing them.
  • If you cannot find Thai holy basil, use sweet basil, but know the flavor profile will be slightly milder.
  • This recipe is naturally vegetarian if you use tofu and substitute the oyster sauce with vegetarian mushroom sauce.
  • If you prefer a less spicy noodle dish, reduce the number of chilies or remove the seeds before slicing.

Nutrition

Find it online: https://pureplatepath.com/thai-drunken-noodles-pad-kee-mao-recipe/