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Drunken Noodles (Pad Kee Mao)

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

Choice of protein

  • 1 tbsp neutral oil
  • 1 tsp sesame oil optional
  • wide rice noodles fresh or dry
  • 3-5 cloves garlic
  • 2-4 Thai chilies or birds eye chilis (use to your discretion)
  • ½ shallot minced
  • 1/2 sweet onion or yellow onion sliced
  • 1 roma tomato chopped, optional
  • 1 cup Thai basil
  • 1/2 carrots thinly sliced into moons
  • Gai lan or Chinese broccoli optional
  • 2-3 stems green onions

Sauce

  • 2 tbsp Oyster sauce
  • 1 1/2 tbsp Dark soy sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Fish sauce
  • 1 tbsp Brown sugar or palm sugar
  • 1 tbsp Warm water
  • 1 tbsp Sriracha optional

For protein

  • 1 tsp garlic powder optional
  • 1/2 tsp white pepper optional
  • 1 tbsp baking soda
  • 1 tbsp soy sauce

Instructions
 

  • If using fresh wide rice noodles, peel noodles apart. If using dried noodles, soak/cook according to package.
  • Cut beef into thin pieces against the grain. Add to a bowl and season with white pepper, baking soda, garlic powder and soy sauce.
  • In a mortar and pestle mash down garlic and Thai chili peppers to create a paste.
  • Slice peppers, onions and tomatoes.
  • In a bowl, combine oyster sauce, dark soy sauce, light soy sauce, fish sauce, brown sugar and warm water.
  • Heat large wok or skillet until it's almost smoking. Then add in neutral oil. Sear beef on both sides for about 2 minutes. Once the browned to desired doneness remove from the pan.
  • Add in chili paste and shallots and sautè until fragrant. About 1 minute. (Be careful not to inhale the chili paste as it'll be spicy).
  • Next, add in onions and green onions, sautè for 2 minutes then add in tomatoes. Saute for about 3 minutes. Then add in the cooked noodles, sauce and beef/protein. Sautè gently until the sauce covers the noodles using a scooping motion. Be sure to not break the noodles.
  • Reduce heat, then add in Thai basil and mix until the basil is wilted. Serve immediately. Top with more Thai basil and green onions if desired.

Notes

  • 3-4 fresh Thai chilis gets pretty hot. If you're sensitive to heat, highly recommend using 1-2 chilis.
  • Adding warm water to the sauce helps the sugar dissolve. It also helps thin the sauce.
  • Use Thai Basil or Holy Basil. Thai Basil is easier to get in the US and is found in most Asian Grocery stores. but if you can use one of the two.
  • Fresh is best. As with most recipes fresh ingredients elevate the taste of the dish
Keyword Beef Stir Fry, Noodles, Pad Kee Mao