Pad Kee Mao a.k.a drunken noodles
This is probably my favorite Thai noodle dish.
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.
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
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In case you missed them, here are some of my other Thai posts-
- Pad Kra Pao Moo (Stir Fried Pork with Thai Holy Basil)
- How to make Pad Kee Mao a.k.a drunken noodles
- Thai Green Curry with Eggplant and Chicken
- Thai Food Supplies
- Thai Stir Fried Tofu with Green Beans and Red Curry Paste a.k.a Phat Phrik Khing
- How I do Thai Iced Tea
- Thai Crab Fried Rice with Cucumber and Chile Shallot Sauce