Pad Kee Mao/Drunken Noodles (ผัดขี้เมา)

  • 4 T. fish sauce
  • 2 T. dark soy sauce
  • 1 t. rice vinegar
  • 6 cloves garlic
  • 5 bird’s eye chiles or 3 habaneros
  • 3 T. vegetable oil
  • ½ cup sliced onion
  • 1 lb. sliced pork or chicken
  • ½ cup sliced bell peppers
  • 12 oz wide rice noodles, cooked.
  • 2 handfuls holy basil leaves

Whisk together Fish sauce, soy sauce, and vinegar in one small bowl

Chop the garlic and 3 bird's nest (or 2 habanero) chilis together in another bowl

Smash remaining chili(s) and set aside

Heat a wok/frying pan to medium-high. Add oil, garlic/chili mix, and onions; cook about 30 seconds. Add meat and a splash of the liquid mixture; cook until just cooked through, about 5 minutes.

Add peppers and noodles and remaining liquid. Toss together until noodles are fully cooked. Mix in basil and smashed chilis, toss until thoroughly mixed, and serve. 


Drunken Noodles