Description

There’s something magical about street food. It’s fast, fiery, and full of flavor — and if you’ve ever walked through the bustling streets of Thailand, chances are the sizzling aroma of Pad Kee Mao, or Thai Drunken Noodles, has stopped you in your tracks.

This dish is one of Thailand’s most beloved comfort foods, and for good reason. It’s bold, a little spicy, packed with fresh herbs, and ridiculously satisfying. But here’s the secret: despite the name, there’s no alcohol involved. The name “drunken noodles” actually comes from the dish’s bold, spicy nature — it’s the kind of food you crave after a late night out or something that might require a cold drink to cool your taste buds down.

The first time I tried authentic Pad Kee Mao was at a tiny family-run stall in Chiang Mai. The cook was an older woman with a wok that had clearly seen thousands of meals. Her hands moved fast, tossing in handfuls of fragrant Thai basil, wide rice noodles, and colorful vegetables, all in a matter of minutes. The result? A plate piled high with noodles slicked in savory sauce, fresh and fiery, and totally unforgettable.

Bringing that same flavor home is easier than you might think. With just a few ingredients and a hot pan, you can recreate that street-style magic right in your own kitchen.

Ingredients

Scale

8 oz wide rice noodles

2 tablespoons oil (vegetable or avocado oil)

4 cloves garlic, minced

2 Thai chilies, finely chopped (adjust to taste)

1/2 medium onion, sliced

1 bell pepper, sliced

1 small zucchini, sliced

1/2 cup baby corn, halved

1/2 cup Thai basil leaves (holy basil if available)

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon dark soy sauce

1 teaspoon sugar

1/2 pound chicken or beef sausage, thinly sliced

Instructions

Soak the noodles:
If you’re using dried rice noodles, soak them in warm water for 30 minutes or until pliable. If using fresh noodles, just separate them gently and set aside.
Prep the ingredients:
This dish comes together fast, so it’s best to have everything ready. Slice the veggies, mince the garlic and chilies, and keep the sauces within reach.
Stir-fry the aromatics:
Heat oil in a wok or large skillet over medium-high heat. Add garlic and chilies, stirring for about 20–30 seconds until fragrant — this is where the magic begins. It should smell warm, spicy, and inviting.
Cook the protein:
Add the sliced beef sausage and cook until it’s slightly crisp on the edges. This adds a meaty, smoky flavor that deepens the whole dish.
Add the vegetables:
Toss in the onions, bell peppers, zucchini, and baby corn. Stir-fry for 2–3 minutes until just tender, but still vibrant and crisp.
Time for the noodles:
Drain your soaked noodles and add them to the wok. Use tongs or two spatulas to toss everything together.
Add the sauce:
Mix together the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Pour it over the noodles and toss again until everything is well coated, and the sauce starts caramelizing a little around the edges.
Finish with Thai basil:
Toss in the basil right at the end. Let it wilt gently in the heat of the noodles — the fragrance is unmistakable and essential to the dish.
Serve hot:
Plate it up and dig in while it’s still steaming and fresh. Optional but delightful: serve with a lime wedge or a dash of chili flakes on top for an extra kick.

Notes

If you’re making this for a crowd, it’s best to cook it in batches so the noodles don’t steam. Woks work best with small quantities at high heat. Also, if you can’t find Thai basil, regular basil is okay — but the flavor won’t be quite the same.