Cooking Lucid
Drunken Noodles (Pad Kee Mao)
Spicy wide rice noodles stir-fried with Thai basil, chilies, and vegetables. Bold, fiery, and named for the bold flavors — not actual alcohol.
Prep 15 min
Cook 12 min
Total 27 min
Serves 4
Dinner·Thai·Medium
Ingredients
Step 1 — Sauce
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp sriracha
Step 2 — Stir-fry
- 12 oz fresh wide rice noodles
- 2 tbsp vegetable oil
- 1 lb chicken or shrimp
- 4 garlic cloves (minced)
- 4–6 Thai chilies
- 1 bell pepper (sliced)
- 1 cup Thai basil
- 2 eggs (optional)
Instructions
- 1
Prep
Separate noodles. Whisk sauce ingredients.
- 2
High-heat wok
Sear protein in hot oil. Add garlic and chilies. Scramble eggs if using. Add noodles and sauce. Toss until charred.
- 3
Finish
Add peppers and basil. Stir-fry 1 minute. Serve immediately while smoky and hot.
Nutrition per serving: 440 cal · 30g protein · 54g carbs · 14g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
