Drunken Noodles
This pad kee mao recipe is Thai drunken noodles: wide, chewy flat rice noodles stir-fried in a blazing wok with chicken, garlic, bird's eye chillies and holy basil. What sets it apart from pad see ew is the heat — pad see ew is sweet and soy-dark, while pad kee mao is fiery, peppery and fragrant with basil, with no sweet sauce to hide behind. One serving is about 420 g.
Pad kee mao means 'drunken noodles' in Thai, and the name comes with a story: the dish is so hot that only a drunk person would dare eat it, or that it was the late-night food of revellers coming home from the bars. Whatever the tale, the dish itself is Bangkok street food through and through — wide flat noodles, garlic, chillies and holy basil thrown into a smoking wok. Unlike its sweet, dark cousin pad see ew, pad kee mao gets its character from fresh chilli heat and the peppery perfume of holy basil.
Pairs well with: A cold Thai iced tea, cucumber slices and a wedge of lime
Provenance
Thailand
Bangkok Street Food
East & South Asia
Time Dedication
32m
20m prep • 12m cook
Batch Yield
4 Servings
477 kcal per serving
1 serving ≈ 420 g
Technical Skill
Intermediate
Intermediate (Wok Stir-Fry)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Bangkok Street Food
Photo: Karl Thomas Moore, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $3–4 per serving at home (USD)
A good pad kee mao is judged by the wok: smoky noodles, chicken cooked through, and basil that is still fragrant.
Execution Methodology & Culinary Technique
Prep Stage: Slice Everything, Mix the Sauce
20 Mins • Slicing & Sauce
Stir-frying moves too fast to chop as you go, so everything is ready before the wok heats: chicken sliced thin, noodles separated, vegetables cut, and the soy sauce, oyster sauce, dark soy, fish sauce and sugar stirred together in one small bowl. The basil goes in last, off the heat, so its fragrance survives.
Maestro Tip: Put every bowl within arm's reach of the stove — once the wok is hot, there is no time to fetch anything.
5 Mins Room temperature, 20°C (68°F)
Stir the soy sauce, oyster sauce, dark soy sauce, fish sauce and sugar together in a small bowl until the sugar dissolves.
Taste it — it should be salty, a little sweet and deeply savoury.
Done when: The sugar has dissolved and the sauce is smooth.
3 Mins High heat, about 220°C (425°F)
Heat the wok until it just starts to smoke, then add the oil and swirl it around the sides.
A smoking-hot wok is what gives the noodles their smoky edge — a lukewarm wok steams them instead.
Done when: The oil shimmers and a drop of water sizzles away at once.
4 Mins High heat, about 220°C (425°F); chicken to 74°C (165°F)
Add the garlic and chillies and stir for 15 seconds, then add the chicken and spread it out. Leave it to sear for 1 minute before stirring, then stir-fry until the chicken is just cooked through to 74°C (165°F). Push the egg in, scramble it, and mix it through.
Let the chicken sit and sear — constant stirring stops it browning.
Done when: The chicken is white through with no pink left.
3 Mins High heat, about 220°C (425°F)
Add the noodles, Chinese broccoli stems, carrot, onion and bell pepper. Pour the sauce over everything and toss hard for 2 minutes until the noodles are coated and the stems are just tender.
Toss with two spatulas and lift from the bottom so the noodles do not break.
Done when: The noodles are glossy and dark, the vegetables still crisp.
2 Mins Off the heat; serve hot, 60°C (140°F) or hotter
Take the wok off the heat, fold in the holy basil leaves and the broccoli leaves, and toss until the basil just wilts. Serve at once with lime wedges.
Basil off the heat keeps its peppery perfume — cooked basil turns dull.
Done when: The basil is wilted but still bright green.
Finishing Touches & Plating
Eat it straight from the wok while it is still steaming — the noodles should be smoky, chewy and hot enough to make your lips tingle, with the basil still fragrant on top.
Nutritional Physiology & Benefits
Energy
477
kcal / serving
Protein
38g
Complete AA
Carbs
53g
Complex
Fats
11g
Healthy
| Energy | 477 kcal |
| Protein | 38 g |
| Carbohydrates | 53 g |
| Fat | 11 g |
| Fibre | 4.0 g |
| Sugar | 7.1 g |
| Sodium | 1340 mg |
| Energy | 113 kcal |
| Protein | 9.1 g |
| Carbohydrates | 12.6 g |
| Fat | 2.6 g |
| Fibre | 0.9 g |
| Sugar | 1.7 g |
| Sodium | 319 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C and A (bell pepper, carrot), vitamin K (holy basil, Chinese broccoli), vitamin B6 (chicken), folate (Chinese broccoli).
High in Protein
Each serving gives about 36 g of protein from the chicken and egg, which makes this a filling dinner after a long day.
Vitamins from the Vegetables
Bell pepper, carrot and Chinese broccoli add vitamin C, vitamin A and folate to the plate.
Fresh Herbs on Top
Holy basil brings a peppery, clove-like fragrance and the greens add fibre without adding heaviness.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Thai Iced Tea
Sweet, milky iced tea is the classic answer to the chilli heat — it cools the mouth between bites.
Cold Lager
A cold, light lager washes the chilli heat away and suits the smoky noodles.
Vegetables
Cucumber Slices
Cool, crisp cucumber is the simplest heat-breaker on the table and refreshes the palate.
Sides
Lime Wedges
A squeeze of lime brightens the salty sauce and cuts through the wok smoke.
Complete menu
Serve the noodles straight from the wok with cucumber slices, lime wedges and a glass of Thai iced tea.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Eating It Undercooked
Chicken must reach 74°C (165°F) inside; undercooked chicken is a food-safety risk. Use a thermometer, not guesswork. This is general guidance, not medical advice.
Piling On Extra Chilli Sauce
The dish is already hot from fresh chillies; extra hot sauce on top pushes the heat past enjoyable and can upset a sensitive stomach.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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Street-Food Comfort
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