Thai · Dinner · Medium
Drunken Noodles (Pad Kee Mao)
- Total
- 30 min
- Prep
- 20 min
- Serves
- 2
- Calories
- 660
Wide rice noodles pick up a savory chili-garlic sauce with seared beef, broccoli and a generous handful of basil. Serve straight from the wok.
High heat and a quick toss give Drunken Noodles (Pad Kee Mao) their glossy coating. The sauce is mixed before cooking so the garlic and chilies can go straight into the hot pan without burning while you measure.
Prepare the rice noodles just until pliable; they finish in the sauce. Use a wide pan and thinly sliced beef so the meat sears quickly, and fold in the basil at the end to keep its fragrance.
Method
Prepare the wide rice noodles according to their package until just pliable, then drain. Stir the soy sauce, oyster sauce, fish sauce, sugar and measured water together in a cup.
Heat 1 tbsp vegetable oil in a wok over high heat. Stir-fry the sirloin steak for until browned and at least 145°F. Transfer to a plate and rest for at least while cooking the vegetables.
Add the remaining oil and broccoli. Stir-fry for until bright green and crisp-tender, then add the garlic and Thai chilies and stir for until fragrant.
Add the drained noodles, sauce and beef with its juices. Toss for until hot and evenly coated, then add the Thai basil leaves and toss for until just wilted. Serve immediately.
Forkue tips
- For gentler heat, use one chili and remove its seeds; keep the basil generous for aroma.
Storing and reheating
Refrigerate for up to 2 days. Reheat in a hot skillet with a splash of water to loosen the noodles, tossing gently so they do not break.
Kitchen gear
Forkue may earn a commission from links on this page, at no extra cost to you.Nutrition per serving, estimated
Drunken Noodles (Pad Kee Mao): FAQ
Is there alcohol in drunken noodles?
No alcohol is needed here. The sauce gets its depth from soy, oyster and fish sauces.
Can I use regular basil?
Yes. Sweet basil is a workable substitute, though it lacks the anise note of Thai basil and the peppery character of holy basil.
How do I store and reheat Drunken Noodles (Pad Kee Mao)?
Refrigerate for up to 2 days. Reheat in a hot skillet with a splash of water to loosen the noodles, tossing gently so they do not break.
How long does Drunken Noodles (Pad Kee Mao) take?
About 30 min in total: 20 min prep and 10 min cooking.
What do I need to make Drunken Noodles (Pad Kee Mao)?
The key ingredients are wide rice noodles, garlic, thai chilies, sirloin steak, broccoli and thai basil leaves, plus pantry basics.
Any tips for Drunken Noodles (Pad Kee Mao)?
For gentler heat, use one chili and remove its seeds; keep the basil generous for aroma.
