Drunken Noodles


Drunken Noodles or Pad Kee Mao is a wonderful Thai noodle dish.  It can be made with Pad Thai noodles or broad, flat rice noodles.  To create a vegetarian version of this recipe, replace chicken stock with vegetable stock.  I like to add shrimp, but you can use any meat or poultry you like.  This recipe was adapted from Food and Wine.


  • Vegetable oil
  • 7 oz. firm tofu, cubed and dried
  • 1/2 cup chicken stock
  • 1 tablespoon oyster sauce
  • 1 tablespoon Asian fish sauce
  • 1 1/2 teaspoon roasted red chili paste
  • 1 teaspoon black soy sauce or 3/4 teaspoon soy sauce sweetened with 1/2 teaspoon molasses
  • 1/2 teaspoon sugar
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 large jalapeno, seeded and sliced
  • 2 garlic cloves, minced
  • 1 Thai chile, minced
  • 1/2 pound of pad Thai rice noodles, cooked and cut in half crosswise
  • Thai basil leaves
  • Lime wedges for serving


  • In a non-stick skillet, heat 1/4 inch of oil.  Add the tofu and cook over moderate heat, turning until crisp (about 5 minutes).
  • In a bowl, whisk the stock, oyster sauce, fish sauce, chile paste, soy sauce and sugar.
  • In a large skillet, heat 2 tablespoons of oil.  Add pepper, jalapeno, garlic, and Thai chile and stir-fry over high heat until fragrant (about 2 minutes).  Add  noodles and stir-fry until browned (about 4 minutes).
  • Add the sauce and toss over moderate heat until absorbed.
  • Fold in 1 cup of basil and the tofu.
  • Garnish with more basil and live wedges.
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