my comfort recipes
♥ Log in Sign up
  • en
  • fr
  • es
  • pt
  • de
  • it
  • nl
    • 🌍 World Kitchen
    🌍 World Kitchen
    Log in Sign up
    Home / Dinner / Drunken Noodles (Pad Kee Mao)

    Drunken Noodles (Pad Kee Mao)

    Fiery wide rice noodles stir-fried with chicken, chilies, garlic, and basil — the boldly spicy street noodle of Bangkok.

    ⏱ 20 minPrep time
    🔥 10 minCook time
    🍽 4Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet

    Pad kee mao, or drunken noodles, got its name either from the fiery chilies that could sober up a drunk or from the craving it inspires after a night out. It was born on Bangkok’s streets, where cooks toss wide rice noodles with garlic, chilies, and holy basil in a screaming-hot wok. The dish is loud, peppery, and unapologetically bold, and every vendor has a personal ratio of garlic to chilies.

    Charred noodles with a chili punch

    The wide noodles turn soft on the inside with smoky, caramelized edges, and a sauce of oyster sauce, fish sauce, and soy clings to every strand. Thai chilies bring real heat, while sweet basil leaves and burst tomatoes cool and brighten each bite. Make it as mild or as wild as you like, but keep the wok hot — the char is half the flavor. Have a cold drink nearby, because the heat builds with every bite, and the basil comes right behind it to cool things down.

    Craving more? Explore all Thai Kitchen recipes.

    Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

    Thai recipes →

    Step by stepInstructions

    1. Soak the rice noodles in warm water for 30 minutes until pliable, then drain well.
    2. Stir the oyster sauce, fish sauce, soy sauce, dark soy sauce, and sugar together in a small bowl.
    3. Heat the oil in a wok over high heat. Add the garlic and chilies and stir-fry for 30 seconds, until fragrant.
    4. Add the chicken and stir-fry until cooked through, about 3 minutes.
    5. Add the noodles and the sauce and toss constantly, letting the noodles rest against the hot wok between tosses, about 3 minutes.
    6. Add the bell pepper and tomatoes and toss for 1 minute.
    7. Turn off the heat, add the basil, and toss until wilted. Serve immediately.

    💡 Chef tips & storage

    Thai chilies are hot — start with two and add more to taste. Do not overcook the noodles during soaking; they finish cooking in the wok.

    Rate this recipe

    ★ ★ ★ ★ ★
    ☆☆☆☆☆No ratings yet
    Sign in to rate this recipe.

    Recipe details

    Prep20 min
    Cook10 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

    Keep browsingYou might also like

    View all recipes →