Drunken Mama Noodles (Mama Pad Kee Mao)
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This drunken Mama noodles recipe (Mama pad kee mao) is a spicy Thai instant noodle stir-fry that’s ready in just 20 minutes. With a pack of Mama noodles and a handful of fresh ingredients, you can make this Thai street food favorite right at home.
What is drunken mama?
Drunken Mama is a variation of Thailand’s famous drunken noodles made with Mama instant noodles instead of the wide rice noodles traditionally used for pad kee mao. It combines garlic, fresh chilies, holy basil, fresh peppercorns, and classic Thai stir-fry sauces into a spicy stir-fry with the bold flavors pad kee mao is known for.
The name Drunken Mama comes from the popular Thai Mama noodle brand, which is the instant noodle most commonly used for Thai noodle dishes like pad mama and this spicy variation of pad kee mao.
It’s said that pad kee mao is either the ultimate cure for a hangover or the perfect meal to enjoy with an ice-cold beer, and the same goes for this Mama noodle version.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Mama noodles: I’ve tried a few instant noodle brands over the years, but I always come back to Mama. Discard the seasoning packet; you won’t need it.
- Pork belly: I almost always make this with pork belly because the rendered fat becomes part of the sauce. You can easily substitute chicken, beef, shrimp, or tofu
- Garlic: I crush the garlic together with the chilies instead of chopping it. It releases more aroma and flavors the oil much better.
- Bird’s-eye chilies: These are where most of the heat comes from. I usually adjust the amount depending on who’s eating.
- Large green chilies: I use Thai prik noom because they add fresh chili flavor without making the dish overwhelmingly spicy.
- Fresh black peppercorns: One of the signature ingredients. They add a fresh peppery kick that’s completely different from ground black pepper.
- Kaffir lime leaves: Tear or finely slice the leaves before adding them. It helps release more of their citrus aroma into the noodles.
- Holy basil: If there’s one ingredient I wouldn’t skip, it’s holy basil. Thai basil works in a pinch, but the flavor will be different.
- Carrot: I like adding carrots for a little sweetness and crunch, but this is also one of the best recipes for using whatever vegetables you already have in the fridge.
- Oyster sauce: The main savory sauce that coats the noodles.
- Fish sauce: Adds saltiness and umami. I always use Megachef.
- Dark soy sauce: I use just enough to give the noodles their deep brown color without making them overly sweet.
- Sugar: A little sugar rounds out the salty sauces and spicy chilies so the flavors taste balanced.
How to make pad kee mao mama
1: Cook the noodles. Boil the instant noodles only until they begin to loosen. Drain and rinse under cold water immediately. They’ll finish cooking in the wok, so slightly undercooked noodles will give you the best texture.
2: Prepare everything. Slice your protein, vegetables, and chilies. Remove the stems from the kaffir lime leaves and crush the garlic with the chilies using a mortar and pestle.
3: Cook the pork belly. Heat the oil in a wok over medium heat. Add the pork belly and cook until it starts to brown and some of the fat has rendered.
4: Build the flavor. Add the garlic and chilies, stirring until fragrant. Add the oyster sauce, fish sauce, dark soy sauce, and sugar.
5: Add vegetables. Stir in the carrots, green chilies, fresh peppercorns, and kaffir lime leaves. Cook just until the vegetables begin to soften while still keeping a little crunch.
6: Add noodles. Add the noodles and toss until they’re evenly coated with the sauce. Stir in the holy basil during the last 20 seconds until just wilted. Serve immediately.
How to store & reheat leftovers
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a hot wok or skillet with a splash of oil or water until the noodles loosen and are heated through.
I wouldn’t recommend freezing this since instant noodles lose their texture.
Drunken Mama Noodles (Mama Pad Kee Mao)
Equipment
- Cutting board and sharp knife
- Mortar and pestle or food processor
- Medium saucepan for boiling the Mama noodles
- Colander or sieve to drain and rinse the noodles.
- Wok or large skillet
Ingredients
- 1 tbsp oil
- 9 oz pork belly, thinly sliced
- 4 cloves garlic, roughly chopped
- 3 chilies, adjust to taste
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp dark soy sauce
- ½ tbsp white sugar
- ½ cup carrot, thinly sliced
- 2 clusters fresh black peppercorns
- 2 large chilies, I used Thai prik noom
- 3 kaffir lime leaves, stems removed, sliced or torn
- 2 packs instant noodles, Mama brand, seasoning discarded
- 1 handful Thai holy basil, Thai basil if unavailable
Instructions
- Cook the noodles: Boil the Mama noodles just until they begin to loosen. Drain, rinse under cold water, and set aside. Discard the seasoning packets.
- Prep the ingredients: Slice the pork belly and vegetables. Tear or thinly slice the kaffir lime leaves. Pound the garlic and chilies together with a mortar and pestle.
- Cook the pork: Heat the oil in a wok over medium heat. Add the pork belly and stir-fry until lightly browned and the fat begins to render.
- Add the aromatics: Stir in the pounded garlic and chilies. Cook until fragrant, about 30 seconds.
- Season the stir-fry: Add the oyster sauce, fish sauce, dark soy sauce, and sugar. Stir well, then add the carrots, fresh black peppercorns, large chilies, and kaffir lime leaves. Cook for 1–2 minutes until the vegetables are just tender.
- Finish the noodles: Add the cooked noodles and toss until evenly coated with the sauce. Stir in the holy basil and cook for 20–30 seconds, just until wilted. Serve immediately.
Video
@hungryinthailand.com Thai drunken noodles, made with instant noodles. Quick, easy, and super flavorful! #drunkennoodle #thaifood #thairecipe #thailand #noodles
♬ แอวลั่นปัด – ปริม ลายไทย
Notes
- Use the nutrition card in this recipe as a guideline.
I like this recipe, but are we sure we mean bacon? That is, American streaky bacon (cured and smoked from the pork belly)? Because I look at these pictures and it appears to be uncured and unsmoked pork belly.
Hey, it’s uncured and unsmoked pork belly! Thank you for noticing.