Pad Kee Mao (Drunken Noodles)

Pad Kee Mao3

One of our favorite dish at the Thai restaurant is Pad Kee Mao. It is spicy, sweet, sour, and has the distinctive fragrance of the Thai Basil. This is my first attempt at Pad Kee Mao. EK and Hanna gave thumbs up; so its worthy of a post :). Incidentally, while doing research, I also found out that this is also called Drunken Noodles and it goes well with an ice cold beer.  We had ours with Chinese tea however, it is still great.

  • Prep Time: 1 hours
  • Cook Time: 15 minutes
  • Serves 6


  • 24 oz (1 and a half package) fresh rice noodles
    • 1 Tbsp sweet, thick black soy sauce when frying
  • 1 chicken breast, sliced thinly and marinade with
    • 1 tsp cornstarch
    • 1 tsp rice wine
    • 1 tsp light soy sauce
  • 12 medium size shrimps, shelled and deveined and marinade with
    • 1 tsp sugar
  • 10 stalks Chinese broccoli
  • 6 canned baby corn, sliced diagonally into halves
  • 1 carrot, sliced
  • 1 cup thai basil, leaves only
  • 3 Tbsp oyster sauce
  • 1 Tbsp light soy sauce
  • 1 Tbsp sweet, thick black soy sauce
  • 1 Tbsp fish sauce
  • juice of 1/2 lime
  • 3 tsp chopped gula melaka (can be substituted with brown sugar)
  • 6 cloves garlic minced
  • 6 seeded red thai chilli, chopped
  • 4 Tbsp coconut oil
  • Lime wedges for garnish


  1. Prepare the Chinese broccoli. Separate the leaves from the stem. Cut the leaves into small pieces, and slice the stems. Soak in cold water for half an hour. Drain and rinse. Set aside.
  2. Marinade the chicken breast with corn starch, rice wine, and light soy sauce. Set aside.
  3. Prepare the shrimp. Marinade with a tsp sugar. Set aside in the refrigerator until ready to use.
  4. Prepare the sauce. Mix the oyster sauce, light soy sauce, fish sauce, black soy sauce, and gula melaka in a medium size bowl and set aside.
  5. Heat one Tbsp of coconut oil in wok. Stir fry the marinaded chicken over medium high heat until cooked. Remove from wok and set aside.
  6. Stir fry the shrimp until cooked. Set aside.
  7. Heat 1 Tbsp of coconut oil. Add half the minced garlic and stir fry until lightly browned. Turn up heat, add the broccoli stalks, stir fry for a minute. Add sliced carrots, baby corn, stir fry for another minute. Add 2 Tbsp of the oyster sauce mixture and the broccoli leaves, stir fry until the leaves start to wilt. Remove the vegetables from the wok.
  8. Heat remaining 2 Tbsp of coconut oil in wok. Stir fry remaining minced garlic until lightly browned. Add the chopped chilli and the remaining oyster sauce mixture. Give it a quick stir. Turn up heat. Add the fresh rice noodle, drizzle another Tbsp of black soy sauce over the noodles. Stir fry until the sauce is evenly distributed on the noodles.
  9. Add the cooked chicken, shrimp, and vegetables. Toss until well combined.
  10. Stir in the basil and fry until it starts to wilt.
  11. Turn off heat.
  12. Serve with lime wedges.

Pad Kee Mao2

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