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A plate of Thai drunken noodles of pad kee mao.
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5 from 1 vote

Thai Drunken Noodles (Pad Kee Mao)

This Thai Drunken Noodles Recipe (Pad Kee Mao) is a delicious stir-fried noodle dish made with chewy wide rice noodles, shrimp, pork, eggs, and fragrant Thai basil, all tossed in a savory, slightly spicy sauce. It's flavorful, satisfying, and easy to make at home!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Dinner, Lunch
Cuisine: Asian, Thailand
Diet: Gluten Free
Servings: 2 portions
Calories: 843kcal
Author: Claudia

Equipment

Ingredients

  • 300 g noodles
  • 150 g pork
  • 50 g shrimp
  • 1 egg
  • 2 garlic
  • 2 shallots
  • Thai basil
  • 4 stems Chinese broccoli or you can use bok choy

Sauce

  • 1 tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • ½ tsp mushroom powder
  • 1 tsp palm sugar sweet soy sauce

Instructions

  • Heat a little cooking oil in a wok over medium-high heat. Add the eggs, scramble until just cooked, and set aside.
  • In the same wok, add 2 tablespoons of cooking oil. Sauté the garlic and shallots until fragrant. Add the pork slices and stir-fry until they change color and are nearly cooked through.
  • Add the fresh wide rice noodles, followed by the oyster sauce, fish sauce, soy sauce, mushroom powder, pepper, and palm sugar. Gently toss everything together until the noodles are evenly coated with the seasonings.
  • Add the Chinese broccoli or bok choy, followed by the shrimp and scrambled eggs. Stir-fry until the shrimp turn pink and opaque, the pork is fully cooked, and the vegetables are tender but still slightly crisp.
  • Lastly, add the Thai basil. Gently toss everything together for a short while until the basil starts to wilt. Serve hot and enjoy!

Notes

  • Separate the rice noodles. If you're using fresh wide rice noodles, gently separate any noodles that are stuck together before cooking. This makes them easier to stir-fry and helps the sauce coat the noodles evenly without breaking them.
  • Add Thai basil last. Thai basil wilts quickly, so add it toward the end of cooking. Toss briefly until the leaves are just wilted to preserve their wonderful aroma and flavor.
  • Use medium-high to high heat. Stir-fry the noodles over medium-high to high heat to develop a delicious flavor without making them soggy.
  • Toss the noodles gently. Fresh wide rice noodles are quite delicate and can break easily. Use a spatula or chopsticks to gently toss them with the other ingredients.

Nutrition

Serving: 1portion | Calories: 843kcal | Carbohydrates: 120g | Protein: 41g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 176mg | Sodium: 768mg | Potassium: 762mg | Fiber: 6g | Sugar: 8g | Vitamin A: 126IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 4mg