Description
Pad Kee Mao, also known as drunken noodles, is a fiery Thai stir-fry packed with chewy rice noodles, crisp vegetables, tofu, and Thai basil. It’s bold, aromatic, and comes together in under 30 minutes.
Ingredients
Scale
- 8 ounces wide rice noodles
- 1 block firm tofu, cubed
- 1 cup Thai basil leaves
- 5 garlic cloves, minced
- 3 red chilies, sliced
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1/2 cup baby corn, halved
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 tablespoons neutral oil
Instructions
- Heat your wok or skillet over high heat until hot.
- In a bowl, mix soy sauce, dark soy sauce, oyster sauce, and sugar. Set aside.
- Add oil to the wok, then garlic and chilies. Stir-fry for 30 seconds.
- Add onion, bell pepper, and baby corn. Cook for 2–3 minutes.
- Add tofu and cooked rice noodles. Pour in sauce and toss everything well.
- Turn off heat and fold in Thai basil until just wilted.
- Serve hot with optional lime or chili garnish.
Notes
- Use day-old noodles for the best texture.
- Prep all ingredients before you start cooking — it moves fast.
- Add extra chili for more heat or use sweet basil if Thai basil is unavailable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
Keywords: Pad Kee Mao, drunken noodles, Thai noodle stir fry, spicy vegetarian noodles, Thai basil noodles