Drunken Noodle / Pad Kee Mao

READY IN: 30mins
Recipe by CHarlotteFoodie

I fell in love with Thai Drunken Noodle the very first time I tried it and this is my version of it. I based it on many other recipes I have seen and tailored it to taste the way you would get it at most Thai restaurants. You may find the Mirin difficult to find unless you go to an Asian market but it really cant be substituted. (My local Target Superstore carries it in the Asian section) Leave out the chili if you want a non-spicy version

Top Review by MattNBen

I made the recipe to spec and the dish had a vinegar taste that over powered everything else. I finished my serving but was disappointed. I dont know if using rice vinegar would be different, but i used basic vinegar from the asian grocery. So, to fix the problem, the next day, after the dish sat in the fridge and some of the sauce dried up, I remade the sauce without any vinegar and mixed it in. This fixed it and I am much happier. It still doesn't taste exactly like from a thai restaurant, but very good!

Ingredients Nutrition


  1. Bring 2-3 quarts of water to boil then turn off and add the rice noodles to water. Let sit 5-6 minutes then drain and rinse with cold water to stop the noodles from cooking. Set aside.
  2. Add both oils to wok and heat until you can smell the sesame oil.
  3. Sauté white onion, bell pepper and white portions of the green onion together until the onions become translucent and begin to brown.
  4. Add garlic, ginger, and if making the spicy version Chili Garlic Sauce. Sauté for another minute.
  5. Add chosen meat and let cook till meat is cooked. Add noodles, sauce, bean sprouts and basil then mix thoroughly.
  6. Move mixture in wok to one side then crack and scramble eggs on the open side until eggs begin to set, then mix everything back together.
  7. Add tomatoes and the remaining green onion and toss everything together once more.
  8. Serve immediately.

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