Pad kee Mao – Drunken Noodles

Pad kee Mao or Drunken Noodles is one of my favorite Thai meals.  I’ll admit I needed to acquire a taste for Pad Kee Mao because of the predominant Thai basil flavor.  When I first began making this recipe I used less basil but I soon began to appreciate how the basil in this recipe brought out the ingredient’s flavors.

This recipe for Pad kee Mao can be adjusted to include or exclude ingredient.  The key to this recipe is the contrast in textures provided by the noodles and peppers, the sauce which has a fresh and flavorful taste, the spice provided by the jalepeno peppers which can be adjusted to taste, and the fresh Thai basil.


  • 1 (14-ounce) package wide rice noodles
  • 1/4 cup oyster sauce
  • 1/4 cup fish sauce
  • 1/4 cup freshly squeezed lime juice (from about 2 limes)
  •  3 tablespoons vegetable oil
  • 2 medium shallots, peeled and thinly sliced
  • 3 medium garlic cloves, peeled and coarsely chopped
  • 1 pound ground chicken
  • 2 medium red or green bell peppers, thinly sliced
  • 3 large eggs, lightly beaten
  • 2 medium jalapeño peppers, thinly sliced
  • 1 cup loosely packed Thai basil leaves


  • Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain and set aside. Meanwhile, combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside.
  • Heat oil in a large (12-inch) frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5 minutes.
  • Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 1 minute. Push eggs to the side and add reserved sauce mixture. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños and basil, and toss to combine; serve immediately.
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