The Drunken Noodles known as Pad Kee Mao are as popular in western Thai restaurants as they are on the streets of Thailand. These rice noodles stir fried with Thai chilis, holy basil, and savory Thai seasoning sauces pack a serious punch of flavor, not to mention spice.
Pad Kee Mao is one of my Thai husband's all-time favorite noodle dishes. It's the dish that he gravitates toward ordering, both in Thai restaurants in the U.S. as well as on the streets of Thailand.
This dish features chewy rice noodles coated in savory Thai seasoning sauces with plenty of garlic, Thai chilis, young green peppercorns, and holy basil. Add in some vegetables and a protein of your choice and you have a complete meal. These noodles have a unique peppery flavor that some say makes them the perfect dish to enjoy during or after a night out drinking. Whether that's true or not, one thing is certain: the combination of chilis, peppercorns, and holy basil delivers a spice that’s as bold as it is addictive.
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What does Pad Kee Mao mean?
In Thai, pad means to stir fry and kee mao refers to someone who is drunk. Therefore this dish literally translates to Drunkard's Stir Fry or more commonly, Drunken Stir Fry.
When you order Pad Kee Mao in Thailand, you may need to specify whether you want this stir fry with noodles or not. That's because Pad Kee Mao in its original form did not contain any noodles. It was simply a stir fry of meat, vegetables, and plenty of Thai chilis and holy basil.
The version of this dish containing noodles came later, and really took off in western Thai restaurants, even more so than the original dish without noodles. Therefore, the noodle version became known simply as Pad Kee Mao here in the West even though it should more accurately be called Guay Tiow Pad Kee Mao / ก๋วยเตี๋ยวผัดขี้เมา (Guay Tiow is the Thai phrase for noodles)
How did Pad Kee Mao get its name?
There are many stories about how Pad Kee Mao or Drunken Noodles got its name.
Some say it originated when a drunk person asked a street food vendor to make something delicious, and he came up with this super spicy dish. Others say that a wife, fed up with her husband's drinking, made this dish as a way to teach him a lesson with its fiery heat. Another account says this dish was popularized in various drinking circles where it was enjoyed with an abundance of alcohol.
Among these stories, a few common themes have emerged. One is that Pad Kee Mao is so spicy that it should be eaten with alcohol to tame the fire as it goes down your throat. Another is that Pad Kee Mao is so spicy that it's great to eat once you're already drunk, as the spicy flavors can be appreciated even if you are highly inebriated.
One common misconception is that Drunken Noodles actually contains alcohol. That is not true. Pad Kee Mao is a standard Thai noodle stir fry, much like Pad See Ew, but much spicier with a lot of unique peppery flavor.
Main Ingredients
- Rice Noodles: The base of Pad Kee Mao (as its known here in the West) is rice noodles or sen yai in Thai. These noodles are flat and wide, approximately ½ inch in width. They can often be found fresh in Asian markets, near the refrigerated section. If you can't find fresh rice noodles, you can alternatively rehydrate dried noodles by placing them in simmering water for 5 minutes before use.
- Garlic: Garlic and Thai chilis are often pounded together in a mortar and pestle. Alternatively, they can be minced finely with a chef's knife.
- Thai Chili Peppers: Thai chili peppers provide the fiery heat that this dish is famous for. For a spicy dish, use five (or more) Thai chilis. Three Thai chilis will give you a medium heat and one Thai chili will give you a mild spice.
- Mild Red Peppers: To get more of that pepper flavor without the spice becoming too intense, a milder flavored pepper is often added. Any mild red pepper such as anaheim, jalapeno, fresno or even bell peppers will work.
- Chicken: In this recipe, I've used chicken but you can use any meat you like. Beef, pork, shrimp, and other seafood are all good choices. If using chicken, I recommend using thighs as they will be more tender than breast.
- Vegetables: Baby corn, long beans, and young green peppercorns are common vegetable choices in Pad Kee Mao. Carrots are often added in western Thai restaurants as well.
- Holy Basil Leaves: Holy basil adds a very distinctive flavor to this stir fry. Its flavor is best described as a cross between basil and mint with a strong aftertaste of pepper. Thai basil is often substituted in western Thai restaurants as holy basil can be hard to find.
Sauce Ingredients
A savory mix of Thai seasoning sauces coat the wide rice noodles of Pad Kee Mao. It's best to prepare this sauce beforehand so that you can add it without too much hassle while you're stir frying the noodles. Once the noodles are hot and coated with the sauce, they can absorb all of these delicious flavors.
- Thin soy sauce: Known as see ew cow in Thai, this is the main soy sauce used in Thai cooking. It is salty and umami rich, and quite different in flavor from Japanese or Chinese soy sauces. You can use either the regular version or the mushroom variety.
- Dark soy sauce: This soy sauce is thick and dark brown. It is predominantly salty, but also has an underlying molasses-like sweetness to it.
- Oyster sauce: Salty and sweet with a distinct seafood taste, oyster sauce adds another dimension of savory flavors to the sauce.
- White Vinegar: Plain white vinegar gives a hint of sourness.
- Granulated Sugar: Plain white sugar balances out the sourness of the vinegar.
Instructions
Pad Kee Mao is a quick and easy stir fry. The most-time consuming part of making this dish is preparing the ingredients. Once that's done, it's simply a matter of stir frying everything together and allowing the noodles to absorb all of the delicious flavors.
Prepare the Ingredients: Mince the garlic and Thai chilis finely. Chop the vegetables, peppers, and chicken into bite-sized pieces. Pluck the holy basil leaves from the stems. Combine the sauce ingredients. Prepare the noodles.
Stir Fry Garlic & Chilis: In a large pan or wok, heat 2 Tablespoons of mild-flavored oil over medium high heat. Add the minced garlic and Thai chilis and stir fry until the garlic is golden brown.
Stir Fry the Chicken: Add the bite-sized pieces of chicken and stir fry until the chicken is about halfway cooked. It will have more time to cook as we add the other ingredients.
Add the Vegetables: Add the vegetables, starting with the ones that will take the longest to cook. You may also need a spoon or two of water. Once the veggies are slightly tender, move on to the next step.
Add Noodles & Sauce: Add the prepared rice noodles and the savory sauce mixture. Stir everything together, making sure that the noodles are completely coated with the sauce. Let the noodles sit undisturbed in the pan so that they can get slightly charred.
Add the Peppers: Add the mild-flavored peppers and the young green peppercorns. Allow to cook for another minute until the peppers are tender.
Add Holy Basil: Finally, remove the pan from the heat and add the holy basil. Stir until it's incorporated into the dish.
Serve: Transfer your Pad Kee Mao to plates and serve while still hot.
A Note about the Noodles
Rice noodles can be tricky to work with if you don't have much experience. Here are some tips that can help:
Use Fresh Noodles: If at all possible, I'd encourage you to use fresh rice noodles over dried rice noodles. Dried rice noodles require rehydrating before you can use them in the stir fry. You can either rehydrate them in lukewarm water for 10-30 minutes (checking at various time points to see if they're ready) or allow them to sit in simmering water for 5-6 minutes (again checking). Even once they're rehydrated, they won't have the same texture as fresh noodles; however, so fresh is always best.
Do Not Scale Up the Recipe: Having too many ingredients in the pan or wok means you'll be stirring more, which will cause the noodles to break. If you want to make more than 2 servings, it's best to cook them in succession.
Let the Noodles Char: In Thailand, Pad Kee Mao is often cooked in a wok surrounded by flames. This allows the noodles to develop that wonderful smokey aroma and flavor. Although it's not possible to recreate this on a stovetop, you can let the noodles sit in the pan for a little bit. This will allow them to develop a slight char and a little bit of a toasted flavor.
Substitutions and Variations
One of the great things about Pad Kee Mao is that it is very adaptable. Don't feel like chicken? You can use pork, beef, shrimp, calamari or any number of other meats. You can also use whatever vegetables you have on hand.
Here in the U.S., Pad Kee Mao is often made with Thai basil instead of holy basil, as holy basil can be difficult to source. The taste profile between the two basils is quite different, but somehow it still works in this dish.
Likewise, in Thailand, it's fairly common to find Pad Kee Mao made without noodles as mentioned above. You can also find it made with spaghetti noodles or ramen noodles rather than wide rice noodles.
Serving Suggestions
As Pad Kee Mao is a noodle dish, it's usually served with all of the traditional Thai noodle condiments. These condiments are usually in small containers at the table so that diners can customize their own plate of noodles. Common options include prik nam som (vinegar with chili peppers), nam pla prik (fish sauce with chili peppers), sugar, ground white pepper, and crushed dried red chilis.
Storage
It's best to make one or two servings of Pad Kee Mao at a time, both because it will cook better in smaller portions and also because it doesn't save very well. If you do end up having leftovers, they can be stored in the refrigerator. However, the rice noodles will likely clump together when cold and upon reheating in the microwave, they will be more prone to breaking. They should, however, still taste amazing!
Conclusion
Pad Kee Mao has it all - noodles, meat, vegetables, and oh so much flavor from the savory seasoning sauces, garlic, chilis, young green peppercorns, and holy basil! Whether you're enjoying it as a comforting meal at home or indulging in it after a night out, you can be sure that it will be an incredibly delicious meal.
FAQs
Pad Kee Mao is full of flavor. It is usually made to be quite spicy, with plenty of heat from Thai chilis as well as pepper flavor from milder peppers, young green peppercorns, and holy basil. Add in a chewy rice noodles, a protein of your choice, and some crunchy vegetables and you've got an incredibly flavorful and delicious meal.
The base of Pad Kee Mao is wide rice noodles coated in savory Thai seasoning sauces. It often includes a protein of your choice and vegetables such as baby corn, carrots, and long beans. The real flavor of Pad Kee Mao comes from plenty of garlic, Thai chilis, young green peppercorns, and holy basil.
Pad Thai and Pad Kee Mao are both popular Thai dishes of stir fried rice noodles. That's about where the similarities end though.
Pad Thai is made with medium thickness rice noodles coated in a sweet and sour sauce. It is traditionally made with numerous ingredients including garlic, shallots, salted radish, fried tofu, shrimp or dried shrimp, egg, bean sprouts, garlic chives, and roasted peanuts.
Pad Kee Mao is made with wide rice noodles coated in a salty, savory sauce. It is traditionally made with lots of spice, including Thai chili peppers, milder peppers, young green peppercorns, and holy basil, in addition to a protein of your choice and some crunchy vegetables. The resulting flavor profiles of Pad Thai and Pad Kee Mao, therefore, are quite different.
Pad See Ew and Pad Kee Mao are two Thai dishes featuring stir fried rice noodles. They are both made with wide rice noodles coated in a combination of savory seasoning sauces.
Pad See Ew often contains a protein of your choice, egg, and Chinese broccoli. Pad Kee Mao, on the other hand, is usually made to be quite spicy, featuring the fiery heat of Thai chili peppers, young green peppercorns, and holy basil. It also includes a protein of your choice and crunchy vegetables such as baby corn, long beans, and carrots.
Because they are both made of the same base of wide rice noodles with savory seasoning sauces, some people think of Pad Kee Mao as the spicier version of Pad See Ew. The two dishes do have quite different flavor profiles, however.
Recipe
Drunken Noodles | Pad Kee Mao | ผัดขี้เมา
Ingredients
Main Ingredients
- 2 Tablespoons oil
- 8 ounces wide rice noodles
- 3 cloves garlic
- 3 Thai chili peppers
- ½ cup chicken thighs
- ¼ cup baby corn
- ¼ cup carrots
- ¼ cup long beans
- 1 red jalapeno pepper
- 2 strands young green peppercorns
- 1 cup holy basil leaves
Sauce Ingredients
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons thin soy sauce
- 2 teaspoons sugar
- 2 teaspoons vinegar
Instructions
- Prepare the Noodles: If you are using fresh rice noodles, you should be able to gently pull them apart using your hands without breaking them. If they need a little help, you can place them in simmering water for a minute. If you are using dried rice noodles, you'll need to rehydrate them. This can be done by soaking them in lukewarm water for 10-30 minutes, checking every 10 minutes to see if they're pliable. Alternatively, you can place them in simmering water for about 5-6 minutes. They are ready when they're pliable and easily able to be pulled apart.1
- Prepare the Main Ingredients: Chop the garlic and chilis very finely.2 Cut the baby corn, long beans, carrots, and jalapeno pepper into bite-sized pieces. Cut the chicken thighs into bite-sized pieces, trimming fat as needed. Remove the holy basil leaves from the stems.
- Prepare the Sauce: Mix the sauce ingredients together in a small mixing bowl, stirring until the sugar is dissolved.
- Stir Fry the Chicken and Vegetables: Heat 2 Tablespoons of a mild-flavored oil in a pan or wok over medium high heat. Add the minced garlic and chilis and stir fry until the garlic is golden brown. Then add the chicken and continue to cook until it is approximately halfway done. Next, add the vegetables and a teaspoon or two of water to help them cook. Once they are more than halfway done, move on to the next step.
- Stir Fry the Noodles: Add the prepared rice noodles and the sauce to the pan. Use tongs to mix everything together, then allow the noodles to sit in the pan undisturbed for up to a minute at a time. Once the chicken and vegetables are cooked through, add the jalapeno pepper and young green peppercorns.
- Serve: Take the pan off the heat and add the holy basil leaves. Stir until they are fully incorporated into the noodle dish. Use tongs to plate the noodles. Serve while still hot and enjoy!
Notes
- Fresh rice noodles are preferred, as they eliminate the need to rehydrate the noodles.
- Alternatively, you can pound them together in a mortar and pestle until they are well broken down. The more you pound, the spicier the dish will be.
Rachel
Thanks Terry! I'm hoping my holy basil will survive the winter like yours!
Terry Harikul
Thanks Rachel. Your recipes are really great and are easy to follow. Best of all the results are very authentic. I am Thai so I know. I live in Southern California about 40 miles north of Los Angeles. I am able to grow the holy basil in my back yard from seeds last year. They all servive last winter. I wish I could give some to all these people.
Raven
What a beautiful dish. I usually use a few different ingredients when I make my drunken noodles: http://www.cookeatdelicious.com/pasta-recipes/thai-drunken-noodles-recipe.html
Hope to try this for dinner this week. Thanks!
XL @ 6 Bittersweets
I just made this with quite a few substitutes (I had to use Thai basil...I know...but it was still so delicious!). I used fewer cloves of garlic but my cloves were pretty large. I know this is totally inauthentic but I also added a splash of Chinese cooking wine at the very end and it was a nice twist. Thanks for posting this recipe! I'll definitely make this again.
Rachel
Hi Kay - I've seen some restaurants use bell peppers instead of the peppercorns. This tastes great too, but definitely gives a different flavor than the peppercorns.
Kay
Hi Rachel, what is your recommendation for substituting the fresh peppercorn. can't find them anywhere where i live!
Rachel
Hi Olivia, thanks for your comment! I'd say the flavor is right in between pad see ew (noodles stir fried with soy sauce) and pad grapow (dish stir fried with holy basil). In any case, it's delicious 🙂
Olivia (Mostly) Happy Homemaker
Hi Rachel! I just found your blog while searching for a recipe for drunken noodles. I love Thai food but have never attempted to make it myself. Yet! Your pretty pictures and recipes make me think maybe I can give it a try! Is the sauce for drunken noodles the same flavor as what you would get on a thai basil dish?
Rachel
Hi Laura, distilled white vinegar is the best. Good luck!
Laura K
Hello - I can't wait to try this. What type of vinegar do you reccomend using?
Thanks!
Rachel
Thanks, Beck! I'm glad you enjoyed it!
Beck
This was totally delicious Rachel! I had to use regular Thai basil but other than that followed the recipe exactly. The flavour was beautifully balanced and we scoffed our bowls of this in shamefully record time - thank you so much for posting your recipe!
Rachel
Khun Pom –
I do get inspiration from several different Thai blogs to make dishes that are as authentic as possible, but my words are my own. Some of my current favorites are ChezPim, ThaiTable, SheSimmers, RealThaiRecipes, and ImportFoods. My boyfriend also kindly translates recipes from several Thai websites for me.
Since I'm not Thai, I find that I have to do a lot of researching and learning from others to recreate good Thai food. I try to pass along the best of what I learn on this blog in hopes that others will find it useful.
khunpom127
Great dish although I have to say it's getting clearer and clearer to me every day which blog you've gotten your inspiration and words from. I know because I'm a fan, too.
Rachel
Love the saying, Fiona... I was fortunate enough to find both the holy basil and the green peppercorns in one stop, but I know it's not so easy for a lot of people. The good thing about the peppercorns is that the jar lasts for a long time - I've made countless drunken noodles and still have 3/4 of the jar left!
fiona
amazing that you're able to find all the ingredients! i always have problems finding the green peppercorns. just not the same without them, much better flavor - that slight numbness.
not spicy, not sour, not delicious - as the thais said 🙂
Rachel
Thanks, Peachie - let me know how things turn out for you!
Stella - I'm so jealous that you have holy basil in the garden! I was hoping that some of mine from the market would sprout so I could plant it, but no luck this time.
Thanks for the feedback Jessamin! Since starting to cook Thai food, I've been amazed at how easy and accessible many of the dishes really are - it's just a matter of having a good recipe and stocking your pantry with a few good essential ingredients...
Jessamin
I made this tonight after stumbling onto your blog from Tastespotting. It was delicious, and I'll be trying plenty of your other recipes. I love Thai food, but many Thai food blogs are not that accessible for Americans shopping in the regular grocery chains, too many ingredients are difficult to find. Your recipes seem doable!
Stella
Bookmarked. I've been dying to make this at home and my husband's growing holy basil in the garden. I'm ready to rock, thank you!
Peachie
Am so glad I chanced on your blog! I love Thai food but somehow I can't get the flavours right when I try cooking it myself! Am looking forward to trying out some of your recipes!