Authentic Pad Kee Mao Recipe (Thai Drunken Noodles)

Name: Authentic Pad Kee Mao Recipe (Thai Drunken Noodles)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 tablespoons oil; 3 cloves garlic (minced); 3 chilies (to taste, sliced); 5.3 ounces chicken (sliced thinly); 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 2 teaspoons dark soy sauce; 1 teaspoon rosdee flavor seasoning ((see notes)); 1 teaspoon white sugar; 3 baby corn; 3 stalks of fresh green peppercorns; 0.35 ounces finger roots (sliced); 1 ounce carrot (sliced); 7 ounces dry rice noodles; 0.35 holy basil

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Try this authentic Thai pad kee mao recipe for the best spicy drunken noodles with chicken, holy basil, and rice noodles, all tossed in a delicious stir-fry sauce. It’s a takeout favorite that comes together at home in just 20 minutes!

A plate of pad kee mao chicken with baby corn, spicy red chilies, and fresh green peppercorns.

For a quick and easy twist on this recipe, try a tasty Thai street food favorite — drunken mama noodles!

What is pad kee mao

Pad kee mao is a classic Thai noodle dish made with stir-fried rice noodles, holy basil, and plenty of chilies. It includes vegetables and your choice of protein, like chicken or seafood, all seasoned with soy sauce and fish sauce.

Did you know? It’s called drunken noodles because it’s said to be the go-to dish for drinkers curing their hangover and satisfy their hunger after a night out. Another story claims this dish was invented by someone drunk, throwing together whatever they found, resulting in a spicy dish that pairs perfectly with a cold beer!

Chopsticks lift a serving of authentic drunken noodles with visible strands of noodles, chicken, chilies, and vegetables.

Pad kee mao translates to “drunken noodles,” and its Thai name is ผัดขี้เมา.

Enjoy takeout right at home!

I just can’t get enough of noodles lately, and what better way to feed the obsession than with a plate of saucy, spicy Thai food? These noodles are everything: hot, savory, and loaded with bold flavors, just like you’d find in Thailand.

We all love a good stir-fry, especially one that’s packed with chewy noodles, fresh veggies, and a little heat to keep things interesting. And did I mention you can have this ready in under 20 minutes? Yep, faster than waiting for delivery!

Close-up of spicy pad kee mao chicken with green peppercorns, red chilies, and baby corn on a white plate with chopsticks.

You’ve got to try these Thai restaurant-worthy noodles. Trust me, they’ll be on repeat in your kitchen!

Here’s why you’ll love them:

Homemade deliciousness: Wholesome, healthier, and way tastier than takeout!
Totally customizable: Add your favorite protein — shrimp, beef, pork — or toss in whatever vegetables you’ve got.
Great for meal prep: Make ahead and enjoy flavorful noodles for days.
Quick & easy: The perfect weeknight dinner — spicy noodles on your plate in no time.

If you’re like me and always on the hunt for your next obsession, don’t forget to check out my chicken pad Thai and beef pad see ew!

Ingredient notes

Find all the ingredients at your local Asian markets or Asian grocery stores. Exact measurements? Check the recipe card at the end of this post!

Top-view of ingredients for pad kee mao recipe: fish sauce, sugar, oyster sauce, soy sauces, chicken, vegetables and herbs, and rice noodles.

Noodles – Pad kee mao is traditionally made with rice noodles. You can use wide noodles, thin rice noodles, or even fresh rice noodles (sen yai) if you can find them. Just cook them al dente — soft, with a bit of chew to soak up all that delicious sauce.
Chicken – Opt for boneless, skinless chicken thighs or chicken breasts. Feel free to swap with other protein or use tofu for a vegetarian version.
Baby corn, carrot – Feel free to customize the vegetables with whatever you have on hand. You can add Chinese broccoli (gai lan), mushrooms, bok choy, long beans, bell pepper, etc.
Fresh peppercorns – These provide a unique heat that’s not overwhelming, as well as aroma.
Finger root – Also known as Chinese keys, they bring a unique, slightly earthy flavor. If you can’t find these, you can simply omit them.
Holy basil – Drunken noodles use Thai holy basil for its distinct peppery, slightly spicy flavor that truly defines the dish. If you can’t find holy basil, Thai basil or sweet basil will work as a substitute, though the flavor won’t be quite the same.
Chilies – Choose Thai bird’s eye chilies if you like it spicy. For a milder dish, remove the seeds or go with red jalapeños or serrano peppers instead.
Garlic
Rosdee flavor seasoning – A popular Thai seasoning that boosts the dish’s overall flavor. Get it at Amazon!
Dark soy sauce – Adds a rich, slightly sweet flavor and deepens the color of the noodles, giving them that glossy finish.
Oyster sauce – A thick, dark sauce with a rich, salty flavor that’s perfect for Thai stir-fries.
Fish sauce – A staple in Thai cuisine, known for its salty, umami goodness.
White sugar – Balances the salty and spicy flavors with a touch of sweetness.
Oil – Use a neutral oil with high smoke point, such as canola oil or vegetable oil.

How to make drunken noodles

Step 1: Prepare dry rice noodles as per packet directions.

Garlic and red Thai chilies sizzling in hot oil in a wok.

Step 2: Heat oil in a wok over medium-high heat, add garlic and red chilies, stir-fry until aromatic or 10–20 seconds.

Fresh chicken pieces cooking in a wok with red chilies and garlic.

Step 3: Add the chicken pieces and stir-fry until they’re nearly done.

Chicken and chilies coated in a dark, savory stir-fry sauce.

Step 4: Add sauces and seasonings: sugar, soy sauce, fish sauce, flavor seasoning, and oyster sauce. Make sure each piece of chicken is coated with sauce.

Mixed vegetables like baby corn and carrots stir-frying with chicken and sauce.

Step 5: Add the carrots, baby corns, finger roots, and fresh peppercorns, cooking for about 10–20 seconds.

Wide rice noodles mixed with chicken, vegetables, and sauce in a wok.

Step 6: Toss in the rice noodles and ensure they are well coated with sauce and softened to your liking. (I like mine a bit chewy.)

Fresh Thai holy basil leaves added to the finished pad kee mao.

Step 7: Remove from heat and stir in holy basil. Serve hot!

Essential tools for cooking

Mixing bowl – for soaking rice noodles
Colander – for draining the soaked noodles
Cutting board and chef’s knife
Measuring spoons and cups
Wok with spatula or large frying pan

What to do with leftovers

Storing: Let the noodles cool to room temperature, then transfer them to an airtight container. Store in the fridge for up to 3 days.

Reheating: Warm the leftover Thai basil noodles in a wok or frying pan over medium heat, adding a splash of water or oil to keep them from drying out. If you’re in a pinch, the microwave works too!

Frequently asked questions

Is pad kee mao gluten-free?

Pad kee mao is usually made with soy sauce, which contains gluten. To make it gluten-free, substitute with tamari or gluten-free soy sauce, and ensure all other seasonings and sauces are also gluten-free.

Is pad kee mao healthy?

Pad kee mao can be a healthy option, depending on how it’s prepared. Made with fresh ingredients like lean protein, vegetables, and herbs, it offers a balanced mix of nutrients. To keep it healthier, use less oil, low-sodium sauces, and control the portion size.

Try these Thai noodle stir-fries next!

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