Thai Drunken Noodles, also known as Pad Kee Mao, is a popular street food in Thailand made with any type of noodles stir-fried with meat and a savory sauce containing lots of chilis, Thai holy basil, and kaffir lime leaves.
Alternatively, the dish can also be served with rice instead of noodles. Key ingredients for the signature flavor include meat, noodles, carrots, baby corn, chili, garlic, Thai holy basil, kaffir lime leaves, young peppercorns, and finger root.
The dish is said to have originated from a hungry, drunken person who created it using leftovers from the fridge to share with friends. While the traditional recipe calls for fresh flat noodles found at Asian supermarkets, any type of noodle such as dry noodles or glass noodles can be used.
Give this drunken noodle recipe a try tonight and enjoy!
To make this recipe, you are going to need:
- 150 g. Sliced pork
- 200 g. noodles
- 1 carrots, bite-sized
- 8 baby corns, bit-sized
- 3-4 baby peppercorns
- 4 finger roots, thinly sliced
- 1 large mild chili
- 3-4 Thai chilis
- 4 garlic cloves, minced
- 3 kaffir lime leave
- One hand full of Thai holy basil leave
- 3 tablespoon oyster sauce
- 2 tablespoon soy sauce
- 1 tablespoon dark soy sauce (optional)
- 1 tablespoon fish sauce
- 1 tablespoon sugar
Here is a step-by-step guide on how to make Authentic Thai Drunken Noodle Street Food Recipe (Pad Kee Mao)
1 Gather all the necessary ingredients. Chop the carrots and baby corn into small, bite-sized pieces. Slice the large chili and finger root, and mince the garlic and small chili.
2 Boil water in a pot on high heat. Add the dry noodles to the pot and cook for 2 minutes. Drain the water and make sure to remove the noodles from the pot so they don't overcook and become too soft for stir-frying.
3 Heat a wok or pan on medium-high heat. Add cooking oil, minced chili, and garlic. Stir constantly until fragrant.
4 Add sliced pork and continue stirring until fully cooked.
5 Add baby corn and carrots, and continue stirring until the vegetables are softened.
6 Continuously stir the ingredients, then add kaffir lime leaves (which should be squished by hand to release more fragrance), baby pepper, and finger root.
7 Continue stirring and add the sauce to the pan with the other ingredients.
8 Add the noodles to the pan and continue stirring until they are coated with the sauce.
9 Keep stirring, then add Thai holy basil leaves and stir for another minute to evenly distribute the leaves.
10 And that's it! Serve and enjoy.
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Authentic Thai Drunken Noodle (Pad Kee Mao) Street Food Recipe
Looking to recreate the authentic taste of Thai drunken noodles, also known as Pad Kee Mao, at home? Follow our step-by-step recipe and create this popular tasty Thai street food dish in the comfort of your own kitchen.
Ingredients
- 150 g. Sliced pork
- 200 g. noodles
- 1 carrots, bite-sized
- 8 baby corns, bit-sized
- 3-4 baby peppercorns
- 4 finger roots, thinly sliced
- 1 large mild chili
- 3-4 Thai chilis
- 4 garlic cloves, minced
- 3 kaffir lime leave
- One hand full of Thai holy basil leave
- 3 tablespoon oyster sauce
- 2 tablespoon soy sauce
- 1 tablespoon dark soy sauce (optional)
- 1 tablespoon fish sauce
- 1 tablespoon sugar
Directions
- Gather all the necessary ingredients. Chop the carrots and baby corn into small, bite-sized pieces. Slice the large chili and finger root, and mince the garlic and small chili.
- Boil water in a pot on high heat. Add the dry noodles to the pot and cook for 2 minutes. Drain the water and make sure to remove the noodles from the pot so they don’t overcook and become too soft for stir-frying.
- Heat a wok or pan on medium-high heat. Add cooking oil, minced chili, and garlic. Stir constantly until fragrant.
- Add sliced pork and continue stirring until fully cooked.
- Add baby corn and carrots, and continue stirring until the vegetables are softened.
- Continuously stir the ingredients, then add kaffir lime leaves (which should be squished by hand to release more fragrance), baby pepper, and finger root.
- Continue stirring and add the sauce to the pan with the other ingredients.
- Add the noodles to the pan and continue stirring until they are coated with the sauce.
- Keep stirring, then add Thai holy basil leaves and stir for another minute to evenly distribute the leaves.
- And that’s it! Serve and enjoy.
