Drunken Noodles (Pad Kee Mao)

Name: Drunken Noodles (Pad Kee Mao)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tablespoons water; 12 ounces boneless skinless chicken thighs ((or breast, thinly sliced)); 2 teaspoons cornstarch; 1 teaspoon oil; 1 teaspoon soy sauce; 8 ounces wide dried rice noodles; 1 1/2 teaspoons brown sugar ((dissolved in 1 tablespoon hot water)); 2 teaspoons soy sauce ((Thai soy sauce preferred, but any soy sauce will do)); 1 teaspoon dark soy sauce ((see note)); 1 tablespoon fish sauce; 2 teaspoons oyster sauce; pinch ground white pepper; 3 tablespoons vegetable or canola oil ((divided)); 3 cloves garlic ((sliced)); ¼ teaspoon fresh grated ginger; 2 shallots ((sliced, about 1/3 cups)); 1 scallion ((julienned into 3-inch/8cm pieces)); 4 Thai red chili peppers ((deseeded and julienned or chopped)); 1 cup holy basil or Thai basil ((loosely packed)); 5 to 6 pieces baby corn ((split in half, optional)); 2 teaspoons Shaoxing wine

Instructions

Prep:20minCook:10min

Drunken Noodles (Pad Kee Mao) is a favorite Thai dish made with rice noodles and Thai basil, often eaten in Thailand on late nights after drinking with friends!

Updated at: Tue, 27 Oct 2026 01:36:28 GMT