Dinner · Thai

Drunken Noodles (Pad Kee Mao)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 10, 2026

This Thai street food favorite comes together in one hot wok and about 20 minutes, which makes it perfect for a fast weeknight dinner. Wide rice noodles soak up a salty-sweet sauce, and fresh basil plus bird's eye chilies bring the heat. Despite the name, there's no alcohol in it, just big flavor.

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Drunken Noodles (Pad Kee Mao)

Why you'll love this

  • On the table in about 20 minutes start to finish.
  • One wok means easy cleanup.
  • Bold salty-sweet-spicy flavor that beats takeout.
  • Easy to swap in whatever protein or veg you have.

EveryDayMeal recipe

Drunken Noodles (Pad Kee Mao)

Prep
10m
Cook
10m
Total
20m
Serves
2
Level
Easy

Ingredients

  • 7 oz wide flat rice noodles
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, chopped
  • 3 bird's eye chilies, chopped
  • 8 oz sirloin steak, thinly sliced
  • 3/4 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 bowl for sauce
  • Colander
  • Sharp knife and cutting board

Instructions

  1. Cook the rice noodles according to the package directions until just tender, then drain well and set aside so they don't stick together.
  2. Stir together the soy sauce, oyster sauce, fish sauce, and sugar in a small bowl until the sugar dissolves, so the sauce is ready to pour in a hurry.
  3. Heat the vegetable oil in a large wok or skillet over high heat until it shimmers, then stir-fry the garlic and chilies for about 20 seconds, just until fragrant and barely golden (don't let them burn or they'll taste bitter).
  4. Add the sliced sirloin and stir-fry for about 1 minute until it's seared and starting to brown on the edges but still tender.
  5. Toss in the broccoli florets and stir-fry for another minute so they turn bright green and crisp-tender.
  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. Stir in the basil leaves, turn off the heat right away so they wilt but stay fresh, and serve immediately.

Tips from the kitchen

  • Slice the steak thin and against the grain for the most tender bite, and freeze it for 15 minutes first to make slicing easier.
  • Have everything prepped and within reach before you start, because stir-frying over high heat moves fast.
  • Don't overcook the noodles when you boil them; slightly firm noodles hold up better in the wok.

Estimated nutrition per serving: 620 cal · 35g protein · 72g carbs · 22g fat

Make it your own

  • Swap the sirloin for chicken, shrimp, or tofu.
  • Use bell peppers, snap peas, or baby corn in place of broccoli.
  • Dial the chilies up or down to control the heat.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat quickly in a hot skillet with a splash of water to loosen the noodles. This dish is best fresh, as the noodles soften over time.

Good to know

Is there alcohol in drunken noodles?
No, despite the name there's no alcohol. The dish is just known for its bold, spicy flavor.
Can I use regular spaghetti instead of rice noodles?
Rice noodles give the authentic texture, but in a pinch you can use cooked linguine. The flavor will be slightly different.
How spicy is this?
Bird's eye chilies pack real heat. Start with one chili if you're sensitive and add more to taste.
What basil should I use?
Thai basil is traditional and has a peppery, anise note, but regular sweet basil works fine too.

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