Drunken Noodles (Pad Kee Mao)
Spicy Thai stir-fried wide rice noodles with Thai basil, bird's eye chilies, and dark soy-fish sauce. Get the wok smoking hot for charred edges.
Ingredients
For the Sauce
- 3 tbsp oyster sauce
- 2 tbsp thin soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
For the Noodles
- 8 oz fresh wide rice noodles or dried flat rice noodles soaked 20-30 minutes
- 2 tbsp neutral oil vegetable or peanut
- 4 cloves garlic smashed
- 2 fresh bird's eye chilies sliced, or 1/2 tsp dried chili flakes
- 6 oz protein sliced chicken, pork, or shrimp
- 1 cup fresh Thai basil leaves not Italian basil
Instructions
- Mix together oyster sauce, thin soy sauce, dark soy sauce, fish sauce, and palm sugar in a small bowl until the sugar dissolves completely. Set beside the stove.
- Heat a wok or large heavy skillet over the highest heat your burner produces for 2 full minutes. The pan should be smoking before anything goes in.
- Add oil and swirl to coat the wok. Let it heat for 30 more seconds — the oil should shimmer immediately on contact.
- Add the smashed garlic and sliced chilies directly to the hot oil — they should sizzle and pop immediately. Toss for 20 to 30 seconds until fragrant and the garlic is golden at the edges but not burned.
- Add the protein (sliced chicken, pork, or shrimp) and spread in a single layer. Let it sear untouched for 1 minute before tossing. You want color on the protein, not steamed-gray meat.
- Add the noodles to the pan and spread in an even layer over high heat. Let them sit without stirring for 30 to 45 seconds — this is how you get the charred, slightly crispy edges.
- Pour the sauce over the noodles and toss quickly using tongs, coating every noodle. Cook for 1 to 2 minutes until the sauce is absorbed and the noodles look glossy and slightly caramelized.
- Add the Thai basil leaves all at once and toss once — the heat of the pan wilts them in seconds. Plate immediately and serve.
Notes
The wok must be smoking hot before anything goes in — this is essential for charred noodle edges and proper wok hei flavor. Cook in batches of no more than 2 servings. Let noodles sit stationary for 30-45 seconds after adding to create charred, crispy edges before tossing. Add sauce only after noodles have made contact with the hot surface, and use fresh Thai basil, not Italian basil, which wilts and turns black instantly.