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Plate of authentic Thai drunken noodles (Pad Kee Mao) with beef, bell peppers, peanuts, and fresh herbs.

Authentic Thai Drunken Noodles (Pad Kee Mao)

Mimi
Spicy, savory, and bursting with fresh Thai basil, these authentic Thai drunken noodles are a quick and satisfying stir-fry dish you can make in under 30 minutes. A Thai street food favorite that's bold, colorful, and deeply flavorful—perfect for busy weeknights or sharing with friends.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course dinner, Main Course
Cuisine easy Thai recipe, Thai
Servings 4
Calories 450 kcal

Equipment

  • 1 Wok or skillet Use a wok for high-heat cooking and flavor
  • 1 Mixing bowl To combine the sauce ingredients
  • 1 Knife For slicing vegetables and protein
  • 1 Cutting Board For safe and efficient prep
  • 1 Tongs or spatula For tossing the noodles and stir-frying

Ingredients
  

Main Ingredients

  • 8 oz wide rice noodles fresh or dried
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 2 Thai bird’s eye chilies or to taste, chopped
  • 1 small onion sliced
  • 1 red bell pepper thinly sliced
  • 1 cup Thai basil leaves
  • 1 cup protein of choice chicken, shrimp, tofu, or beef, thinly sliced

For the Sauce

  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • Optional: 1 tbsp chili paste or a squeeze of lime juice

Instructions
 

  • Prep the noodles: Soak dried noodles in warm water until softened, or separate fresh ones gently.
  • Make the sauce: In a small bowl, mix oyster sauce, soy sauces, fish sauce, and sugar. Set aside.
  • Cook aromatics: Heat oil in a wok over high heat. Add garlic and chopped chilies. Stir quickly until fragrant.
  • Add protein: Toss in your choice of meat or tofu. Stir-fry until just cooked through.
  • Add vegetables: Add sliced onions and bell pepper. Cook until slightly tender.
  • Toss in noodles: Add softened noodles to the wok, followed by the sauce. Toss well to coat evenly.
  • Finish with basil: Turn off the heat and stir in Thai basil until wilted.
  • Serve hot: Plate and enjoy immediately while hot and fragrant.

Notes

Protein: 22g
Carbs: 50g
Fat: 18g

Notes

  • Adjust chili based on spice preference.
  • Add extra vegetables like mushrooms or baby corn if desired.
  • For gluten-free, use tamari instead of soy sauce and check your oyster/fish sauce for alternatives.
Keyword authentic Thai drunken noodles, easy Thai recipe, Pad Kee Mao, quick Asian dinner, spicy Thai stir fry, street food noodles, Thai basil noodles, wok stir fry