Drunken Noodles – Pad Kee Mao

By | November 16, 2012

Drunken Noodles or Pad Kee Mao in Thai is a Chinese-influenced dish that was made popular by the Chinese ethnics in Laos and Northern Thailand.

It is a stir fried noodle dish very similar to “Pad See Ew” – which literally means “fried with Soy sauce”, but drunken noodles have more flavour. It is made with broad rice noodles, soy sauce, fish sauce, garlic, meat or tofu, bean sprouts, and various seasonings.

Chillie and basil give rise to its distinctive spiciness. There’s another “Drunken” dish, “Kao Pad Kee Mao” – which literally means
drunken fried rice in Thai!.

Drunken noodles are a very popular in both Lao and Thai restaurants around the world.

Drunken Noodles (Pad Kee Mao)


Drunken Noodles (Pad Kee Mao): serves 6
Cooking Time: 30-45 minutes

16 oz wide Thai rice noodles
1 medium onion, sliced
3-4 cloves garlic, minced
1 bulb shallot, chopped
1 large green pepper, sliced into strips
1 lb chicken or pork fillet, thinly sliced
1 egg, lightly beaten
fresh basil leaves, about 2-3 stems
3-4 thai bird chillies, finely chopped
cooking oil(not olive oil, use vegetable or corn)
1 large or 2 small limes for juicing into sauce and garnish

Sauce Ingredients:
6 TBS Oyster sauce
3 TBS rice vinegar
2-3 TBS fish sauce
3 TBS white sugar
3 TBS fresh lime juice
1 TBS dried ground chillies

* take a large bowl and fill it full of boiling water. Place the rice noodles in the water and separate them,they will need to soak for approximately 35-45 minutes or until soft(al dente).

* mix up the sauce ingredients and set aside.

* mince and chop up your garlic and shallots, place in a bowl. Slice your onion into round shapes.

* place them all in a bowl and set aside.

* peel, seed and chop your tomatoes,slice in half horizontally and with your finger, scoop out the wet seeds, leaving only the pulp. Slice into thin wedges & set aside.

* slice your large green pepper into thin strips.

* mince the thai bird chillies. CAUTION! These peppers are HOT, I recommend you wear gloves for this part!.Slice the chillies down the middle, scrape out the seeds, and mince as finely as possible.

* slice up your chicken or pork thinly.

* beat one egg and set aside. Also, rip up the basil into smaller pieces, leaving a few for garnish.

* thats the preparation over,now for the best bit, the cooking !.

* before commencing cooking make sure the noodles are sufficiently soft enough, if not they will have to cook longer in the pan and therefore possibly overcook your meat & egg!.

* ok,heat up your wok on medium-high heat with about 2 TBS cooking oil.

* add your garlic, onions and shallots, and cook for a few minutes or until they begin to turn transparent.

* add the chicken/pork and green peppers and cook until no longer pink. Hopefully you were able to make thin slices, so when it’s no longer pink, it’s almost cooked.

* add chillie peppers and cook for a minute. Then reduce heat to medium, move everything over to the side, and add the egg.

* add the sauce & drained noodles to the wok.

* allow to cook & flip it over and finish cooking it. Then with a fork or a flat wide spatula, shred or break up into bits.

* Mix together as well as possible, a pair of tongs is a great aid at this point if you have a pair.

* add the fresh basil leaves & let it cook for 2-3 minutes so the tomatoes warm up, the sauce thickens and coats everything and the noodles get soft.

Garnish with additional basil leaves & chillies(just for show), eat whilst hot !!. Enjoy