Dinner · Thai

Drunken Noodles (Pad Kee Mao)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 26, 2026

This Thai street food favorite comes together in one hot wok in under 20 minutes, which makes it perfect for busy weeknights. You get chewy rice noodles, seared steak, and a punchy garlic-chili sauce, all finished with a big handful of fresh basil. It is fast, bold, and every bit as good as takeout.

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Drunken Noodles (Pad Kee Mao)

Why you'll love this

  • Faster than takeout and ready in under 20 minutes.
  • Big, bold flavors from garlic, chili, and fresh basil.
  • One pan means easy cleanup on busy nights.
  • Easy to customize with whatever protein or veg you have.

EveryDayMeal recipe

Drunken Noodles (Pad Kee Mao)

Prep
10m
Cook
8m
Total
18m
Serves
2
Level
Easy

Ingredients

  • 7 oz flat rice noodles
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, chopped
  • 3 bird's eye chilies, chopped
  • 8 oz sirloin steak, thinly sliced
  • 1 cup (about 3.5 oz) broccoli, cut into small florets
  • 1 handful fresh basil leaves
  • 4 tablespoons soy sauce
  • 4 tablespoons oyster sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon granulated sugar

Equipment

  • Large wok or skillet
  • Small mixing bowl
  • Colander
  • Sharp knife
  • Cutting board

Instructions

  1. Cook the rice noodles according to the package directions, then drain them well and set aside so they do not clump together.
  2. In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, and sugar until the sugar dissolves, then set the sauce aside within easy reach of the stove.
  3. Heat the vegetable oil in a large wok or skillet over high heat until it shimmers, then add the garlic and chilies and stir-fry for about 20 seconds, just until the garlic turns fragrant and lightly golden (do not let it burn).
  4. Add the sliced steak and stir-fry for about 1 minute, until it is seared and starting to brown on the edges but still tender inside.
  5. Toss in the broccoli florets and stir-fry for another minute, so they turn bright green but stay crisp.
  6. Add the drained noodles and pour in the sauce, then stir-fry for 1 to 2 minutes until everything is well coated and piping hot.
  7. Turn off the heat, stir in the fresh basil so it wilts from the residual warmth, and serve right away to keep the noodles from overcooking.

Tips from the kitchen

  • Slice the steak against the grain and as thinly as you can while it is slightly firm; a quick 15 minutes in the freezer makes this easier.
  • Have everything chopped and the sauce mixed before you turn on the heat, because stir-frying over high heat moves fast.
  • Bird's eye chilies are very hot, so start with fewer and remove the seeds if you want a milder dish.

Estimated nutrition per serving: 620 cal · 34g protein · 78g carbs · 20g fat

Make it your own

  • Swap the sirloin for sliced chicken, shrimp, or firm tofu.
  • Add sliced bell peppers, baby corn, or snap peas along with the broccoli.
  • Use Thai holy basil if you can find it for a more authentic peppery flavor.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot skillet with a splash of water to loosen the noodles. This dish is best fresh, so make it just before serving when you can.

Good to know

Can I use dried rice noodles?
Yes. Soak or boil them according to the package directions until just tender, then drain well. Slightly undercook them since they finish cooking in the wok.
What if I cannot find bird's eye chilies?
Use any small hot chili, such as serrano, or a pinch of red pepper flakes to taste. Adjust the amount to your heat preference.
Why are they called drunken noodles?
There are a few theories, but the name does not mean the dish contains alcohol. It is a spicy, punchy stir-fry that many say pairs well with a cold drink.
Can I make this vegetarian?
Yes. Use tofu instead of steak, swap the oyster sauce for a vegetarian version, and replace fish sauce with extra soy sauce or a splash of vegan fish sauce.

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