Description
These Street Style Thai Drunken Noodles (Pad Kee Mao) are a bold and flavorful stir-fry made with wide rice noodles, garlic, chilies, crisp vegetables, and your choice of protein. Tossed in a savory-sweet sauce, they capture authentic Thai street food vibes in under 30 minutes.
Ingredients
12 oz wide flat rice noodles
2 tbsp vegetable or peanut oil
4 cloves garlic, minced
2 tbsp soy sauce (low-sodium)
1 tbsp fish sauce (optional, for authentic flavor)
1 tbsp brown sugar
1–2 tsp chili paste or fresh chilies (adjust to taste)
1 cup bell peppers, sliced
1 cup broccoli florets
1/2 cup carrots, julienned
12 oz chicken breast, shrimp, or tofu
Fresh Thai basil leaves (optional)
Lime wedges (optional, for serving)
Instructions
- Cook rice noodles according to package instructions until al dente. Drain and set aside.
- Heat oil in a large wok or skillet over medium-high heat until shimmering.
- Add garlic and sauté for 1 minute until fragrant.
- Add chicken, shrimp, or tofu. Stir-fry until fully cooked (3–5 minutes for chicken, 2–3 minutes for shrimp).
- Add bell peppers, broccoli, and carrots. Stir-fry for 2 minutes until crisp-tender.
- Return noodles to the pan. Add soy sauce, fish sauce (if using), brown sugar, and chili paste. Toss until evenly coated and heated through.
- Remove from heat and garnish with Thai basil and lime juice if desired. Serve hot.
Notes
Use tofu or extra vegetables for a vegetarian version.
Adjust spice level with more or fewer chilies.
Sprinkle roasted peanuts on top for extra crunch.
Add a splash of lime juice at the end for brightness.
Works best in a wok or large skillet over high heat.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg