🇹🇭 Thai recipesDinner
Drunken Noodles
By Groceree
Also known as Pad kee mao
Pad kee mao: wide rice noodles with a great deal of holy basil, fresh chilli and garlic, hotter and looser than pad see ew, and cooked just as fast.
Last updated

- Servings
- 2 servings
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
Ingredients
- fresh wide rice noodles400 g
pork mince200 g- holy basil2 large handfuls
- bird’s eye chillies4
garlic cloves5
green beans100 g
red peppers½
oyster sauce2 tbsp
light soy sauce1 tbsp- dark soy sauce1 tsp
fish sauce1 tbsp
caster sugar1 tsp
vegetable oil3 tbsp
Instructions
- 01
Cut the into 3 cm lengths, slice the and gently separate the . Pound the and together to a rough paste in a mortar. Chopped is acceptable; pounded is better, because pounding draws out more of their flavour.
- 02
Mix the , , , and in a small bowl.
- 03
Heat the wok until it is smoking, add the and swirl it round, then fry the paste for 10 seconds. Add the and break it up until browned, with no pink left.
- 04
Add the sliced and and stir-fry for 1 minute.
- 05
Add the separated and the sauce, toss, then leave them still for 30 seconds at a time so they char.
- 06
Kill the heat and fold in the so it wilts in the residual heat rather than cooking.
Notes
- Holy basil, not Thai sweet basil. It is peppery and almost clove-like, and it is what the dish is built around — sweet basil makes a pleasant but different plate.
- The basil goes in off the heat. Cooked basil loses its perfume in seconds.
- Nothing to do with alcohol. The name is variously explained as food for drinkers or food so hot it sobers you up.
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 34 g
- Carbs
- 78 g
- Fat
- 26 g
Estimated from the ingredients.
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