Pad Kee Mao (Drunken Noodles)

Recipe Link (updated since picture)


  • 1 T fish sauce
  • 1 T oyster sauce
  • 2 T dark (or reg) soy sauce
  • 2 t brown sugar
  • 2 t rice vinegar
  • garlic cloves
  • 1/4 t ginger paste
  • Thai chiles (less or more for heat) (or another kind of chile)
  • shallots
  • 3 scallions cut into long pieces
  • 3 T vegetable oil
  • 1 lb ground pork (or ground chicken)
  • red bell peppers
  • 1 can baby corn
  • 8 ounces wide (or regular) rice noodles
  • 1 bunch Thai or regular basil
  • (optional) limes or lime juice


Tip: See link if using chicken thighs for marinade and additional, early step

  1. Follow the directions on the rice noodle package to prepare your noodles
  2. Stir together the fish sauce, oyster sauce, soy sauce, brown sugar, vinegar, and some pepper in a small bowl for later
  3. Chop the garlic, chilis, and shallots (slice)
    1. Place in another bowl for later
  4. Chop bell peppers (slice), baby corn (1/2 lengthwise), and basil (rough)
  5. Preheat wok or large skillet
  6. Add oil
  7. Add garlic, chilis and shallots until garlic is fragrant, about 30 sec – 1 min
  8. Add pork and a splash of sauce until pork is done
  9. Add bell peppers, corn, and scallions
  10. Add noodles and the remaining sauce
  11. Toss everything until all ingredients are coated with the sauce and it thickens
  12. Remove from heat
  13. Mix in basil
  14. Add lime juice now or before serving

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