Wide rice noodles stir-fried hard and fast with chilli, garlic and holy basil, spicier and punchier than pad thai.
Drunken noodles
- 300 g fresh wide rice noodles
- 200 g chicken or beef, sliced thin
- 4 cloves garlic, chopped
- 3 bird’s eye chillies, chopped
- 1 red pepper, sliced
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- handful Thai holy basil leaves
- 2 tbsp oil
- Heat the oil in a wok over the highest heat and fry the garlic and chilli for 30 seconds.
- Add the meat and stir-fry until nearly cooked through.
- Add the pepper and stir-fry for a minute.
- Add the noodles, oyster sauce, dark soy, fish sauce and sugar, tossing constantly to coat and separate the noodles.
- Take off the heat and stir through the basil until wilted.
- Serve immediately while hot.
What is pad kee mao?
Pad kee mao, or drunken noodles, is a spicy Thai stir fry of wide rice noodles with garlic, chilli, holy basil, vegetables and meat or seafood. Despite the name, there is no alcohol in it.
It is bold, hot and savoury, and is often eaten as a late night dish in Thailand.
Ingredient notes and UK swaps
- Noodles: fresh wide rice noodles from Asian grocers, or dried wide noodles soaked until soft.
- Basil: holy basil is traditional. Thai sweet basil works well too.
- Vegetables: baby corn, peppers, onion, tomato and green beans.
- Heat: fresh bird eye chillies and garlic pounded together, with a little sliced green peppercorn if you can find it.
Serving
Serve straight away while the noodles are soft. Keep a wedge of lime and some extra chilli on the side. Cook in small batches so the noodles fry rather than stew.
Tips for the best drunken noodles
- Fresh wide rice noodles work best here, since dried ones can break up during the vigorous tossing.
- Keep everything moving in the wok once the noodles go in, so they char slightly rather than steam.
Keeping the noodles moving in the wok
Wide rice noodles break apart easily if handled roughly, toss gently but constantly once they go into the wok, over the highest heat you have, rather than letting them sit still and stick to the pan.
Frequently asked questions
Why is it called drunken noodles?
The exact origin is disputed, but the dish is widely thought of as a spicy late-night favourite, strong enough to sober you up.
What noodles should I use?
Fresh wide rice noodles if available, or soaked dried flat rice noodles as a substitute.
Can I make drunken noodles with tofu?
Yes. Use firm tofu, fried until golden first, and swap fish sauce for light soy sauce.
