How to make Pad Kee Mao a.k.a drunken noodles


Pad Kee Mao a.k.a drunken noodles 

This is probably my favorite Thai noodle dish.

Pad Kee Mao a.k.a drunken noodles! One of the tastiest and most comforting Thai Stir Frys you can make, and it's super easy!! |

Outside of Thailand, there’s a restaurant in Hollywood called Pa Ord that I always get it at. If you don’t order non spicy, even the mild version will get you sweating due to the chiles they throw in there.

Spicy was a painful experience!!

What I don’t like about their version though, is that it tends to be on the oily side. This led me to do some research and to try making it myself.

So, after trying several recipes ( NY Times, Temple of Thai She Simmers blog )  I finally came upon the right ratio of sauces to get the right flavor.

This preparation had the perfect balance between sweet, salty and spicy.

After I finally achieved this, I realized it’s really not that hard to throw together!

You just need the right ingredients. (See my Thai food supplies page for the condiments I use!)


Thai Stir Fried Noodles In less than 20 minutes!

Yes, this really comes together that quickly. Start to finish!!

You can use whatever protein you want, including tofu.

Lastly, serve the Pad Kee Mao with prik nam pla, which is just fish sauce with thai chile to add a bit of spice.

All you need to make prik nam pla is fish sauce and 2-3 finely chopped thai chiles.

Usually Thai restaurants don’t serve this and you have to ask for it specifically.

I never see it much in the U.S., but it was readily available at restaurants in Thailand.


Here is a timelapse video of me throwing it together! How to Make Pad Kee Mao aka Drunken Noodles

Do you like Thai food?

In case you missed them, here are some of my other Thai posts-




Post Updated 3/3/2017


Print Recipe
Pad Kee Mao a.k.a drunken noodles BigOven - Save recipe or add to grocery list Yum
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
  1. Cook rice noodles according to package directions. Once complete, drain and set aside.
  2. Heat the oil in a iron skillet on high heat, as oil shimmers or starts to smoke add chopped garlic, shallot, chile and sautee 30-45 seconds.
  3. Quickly add the onion and peppers (if using) sautee for 1-2 minutes. Then add protein and sautee until cooked through.
  4. If pan is looking a bit dry add another 1-2 Tbsp oil before adding the noodles, all the sauces (fish, oyster, light soy, sweet soy), and sugar. Mix thoroughly and sautee for 1-2 minutes.
  5. Lastly, add in tomatoes, white pepper and basil, sautee for another 30-45 seconds and turn off heat. There shouldn't be any sauce or liquid at the bottom of the pan, if there is keep cooking until gone, but don't let noodles burn!!
  6. Serve with lime and or prik nam pla (fish sauce with chopped thai chiles)
Recipe Notes

Tip -Try to avoid overcooking your rice noodles. One trick I learned to prevent the dish/noodles from being starchy/grainy is to thoroughly rinse them after cooking. It makes a difference!


Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. 🍳 My creations cover the globe as I explore and play with anything Japanese, New American, and Indian. Read here: for more about me.


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