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easy thai drunken noodles with vegetables in a ceramic plate
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Drunken Noodles - Pad Kee Mao

Drunken noodles (pad kee mao) is a delicious and ridiculously easy to make stir fry noodles recipe from Thailand. Make it with your choice of vegetables and protein tossed in an delicious to the core Thai sauce. This dish has that perfect balance of spices, packed with vegetables and super quick to put together. My recipe for homemade pad kee mao is so much better than takeout’s and totally customizable too. Vegan recipe.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Thailand
Keyword: Drunken noodles, Pad Kee Mao
Servings: 3
Calories: 473kcal
Author: Harini


  • Wok or heavy skillet



  • 7 oz rice noodles wide
  • 6 cups water
  • 1/2 teaspoon oil

Stir Fry

  • 2 tablespoons peanut oil or vegetable oil
  • 1/2 inch ginger minced
  • 3 garlic cloves minced
  • 2 teaspoon red chili flakes 2 birds eye chili, finely chopped for spicier noodles
  • 3/4 cup onions sliced, you can use stalks of scallions
  • 2 carrots sliced
  • 1 red bell pepper small, sliced
  • 8 baby corn sliced
  • 1 bok choy stalks, sliced
  • 1/2 cup scallion greens
  • 3/4 cup thai basil leaves or Italian basil leaves


  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 tablespoon red chili paste or sriracha or any hot sauce
  • 1/2 tablespoon brown sugar
  • 1 tablespoon water


  • First of all prepare noodles per packet instructions. I cooked mine until soft in a large pan of boiling water.
    raw wide rice noodles ready to be cooked
  • Once cooked, drain the noodles in a large colander and add few drops of oil.
    cooked and drained rice noodles tossed with few drops of oil
  • Toss and place in a wide bowl cover and set aside. These steps will prevent the noodles from drying out.
    cooked rice noodles for Thai drunken noodles
  • In a small bowl combine 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 2 tablespoons vegetarian oyster sauce, 1/2 tablespoon brown sugar, 1 tablespoon sriracha or chili paste.
    sauce for pad kee mao
  • Add 1 tablespoon water and mix well.
    homemade sauce for drunken noodles
  • Chop the vegetables into thin strips and set aside.
    ingredients for drunken noodles-vegetables
  • Heat oil in a wok or a heavy skillet over high heat, add minced ginger 3 cloves garlic, chili flakes, grated galangal if using, finely chopped spring onion whites. Saute in high heat for 2 minutes.
    sauteing onion, ginger garlic and choli flakes in peanut oil
  • Add the vegetables and saute in high heat for 2 more minutes.
    chopped vegetables added to sautéed ginger garlic
  • The vegetables will turn a bit soft. Add salt to taste and mix well.
    vegetables sautéed for drunken noodles
  • Now stir in the prepared sauce and mix.
    sauce added for pad kee mao
  • Saute in high heat for 2-3 minutes.
    sauce tossed in vegetables over high heat
  • Add noodles and saute in high heat until combined. Add thai basil leaves and scallion greens. Saute just for 10 seconds. Remove from heat.
    How to make thai drunken noodles recipe
  • Serve immediately.
    drunken nooldes or pad kee mao served in a plate


Serving: 3servings | Calories: 473kcal | Carbohydrates: 84g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Sodium: 1054mg | Potassium: 1183mg | Fiber: 8g | Sugar: 13g | Vitamin A: 21199IU | Vitamin C: 188mg | Calcium: 365mg | Iron: 4mg