Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pad Kee Mao
"Drunken noodles" alive with bird's-eye chili heat, fragrant Thai basil, and wide rice noodles — spicy, saucy, and deeply satisfying for nights you want bold flavors.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Heat a wok until lightly smoking, add the oil, and stir-fry the garlic and chilies for 15 to 20 seconds until fragrant but not browned.
- 2
Add the sliced protein and stir-fry over high heat until nearly cooked through, keeping the wok moving constantly.
- 3
Push everything to one side, add the loosened rice noodles, and let them sit undisturbed for a few seconds to pick up wok heat before tossing.
- 4
Pour in the oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar, and toss vigorously so the noodles color evenly and pick up char at the edges without tearing.
- 5
Add the bell pepper and toss another minute until just softened but still crisp.
- 6
Kill the heat, fold in the holy basil leaves until just wilted, and serve immediately while the noodles are still smoky and hot from the wok.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
56/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving780
Calories
47 g
Protein
93 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pad Kee Mao, often translated as drunken noodles, is a fiery Thai-Chinese stir-fry of wide rice noodles loaded with chili, garlic, and holy basil. The playful name nods to its reputation as a spicy late-night dish, not to any alcohol in the recipe. It is bold, garlicky, and built for people who want their noodles to bite back.
Listahan note
This version keeps the heat assertive but balanced with a savory soy glaze, and finishes with holy basil off the heat so its peppery aroma stays sharp.
Technique cues
- Pound the garlic and chilies into a rough paste so they bloom in the hot oil and perfume the dish.
- Cook over the highest heat in batches so the wide noodles char rather than steam.
- Add the holy basil at the very end off the heat so it wilts without losing its peppery punch.
Kitchen flow
- Parallel prep
- Pound the garlic-chili paste, slice the protein, and mix the sauce before the wok heats, since cooking is fast.
- Make-ahead
- Mix the oyster, soy, and fish sauce glaze ahead; cook the noodles to order for the best texture.
- Leftover move
- Re-fry leftovers in a hot pan with a splash of water to loosen and revive the noodles.
- Cleanup rhythm
- Wipe the wok while warm and soak the sauce bowl before the dark soy sets.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
wide rice noodles
the body
Purpose: Broad rice noodles take on char and stand up to the bold sauce and chili.
Handling: Separate fresh noodles gently or soak dried ones just until pliable.
Adaptation: Fresh ho fun or dried wide rice sticks.
holy basil
the signature aromatic
Purpose: Holy basil gives the peppery, clove-like aroma central to the dish.
Handling: Pick leaves and add at the last second so they wilt, not cook.
Adaptation: Thai basil, sweeter but the closest substitute.
Thai chilies
the heat
Purpose: Generous bird's eye chilies make this the fiery member of the noodle family.
Handling: Pound with garlic, adjusting to your tolerance.
Adaptation: Serrano or fresno for less heat.
garlic
the aromatic base
Purpose: Plenty of garlic builds the savory, pungent backbone.
Handling: Pound rough with the chilies.
Adaptation: Pre-minced garlic in a pinch.
oyster sauce and dark soy
the savory glaze
Purpose: Together they give the noodles color, body, and savory depth.
Handling: Mix with a little sugar and fish sauce before adding to the wok.
Adaptation: Mushroom stir-fry sauce and regular soy with molasses for a vegetarian glaze.
protein (chicken, beef, or seafood)
the savory anchor
Purpose: Thinly sliced meat or shrimp makes the dish a full meal.
Handling: Sear first in the hot oil before adding noodles.
Adaptation: Firm tofu for a meat-free version.
Technique notes
- Let the noodles rest against the hot pan between tosses to build char.
- Add the basil last and off the heat; cooked too long it loses the peppery edge that defines the dish.
- Balance the heat with the savory glaze so the chili builds rather than just blasting.
Ingredient swaps
- Vegetarian direction
- Use tofu and swap oyster and fish sauce for mushroom stir-fry sauce and light soy.
- Lower-heat direction
- Cut the chilies sharply and use fresno or serrano for a gentler burn.
- Weeknight shortcut
- Use bagged fresh rice noodles and pre-sliced stir-fry meat to speed prep.
Serve alongside
- Tom yum goong
- Thai cucumber relish
- Fried egg
- Steamed jasmine rice
- Thai iced tea
- Cold coconut water
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container up to 3 days and reheat in a hot pan with a splash of water to loosen the noodles. Pad kee mao does not freeze well because the rice noodles turn mushy. Avoid microwaving for the best texture.
Equipment
- Carbon-steel wok or wide skillet
- Wide metal spatula
- Mortar and pestle
- Mixing bowl for the sauce
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