Dinner

Drunken Noodles (Pad Kee Mao) Recipe

Name: Drunken Noodles (Pad Kee Mao) Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Thai
Ingredients: 200g flat rice noodles (choose wide noodles, if possible); 100g long-stemmed broccoli, cut into 3-4cm pieces; large handful of Thai basil leaves; 225g sirloin steak, thinly sliced; 3½ tbsp light soy sauce; 3½ tbsp oyster sauce; 1 tsp fish sauce; 1 tbsp sugar; 2 tbsp neutral-tasting oil (such as vegetable); 3 garlic cloves, finely chopped; 3 bird’s-eye chillies, finely chopped

ByJack Voss February 8, 2026February 8, 2026

Jump to Recipe

Introduction

Drunken noodles, or Pad Kee Mao, is a vibrant and spicy Thai stir-fry dish featuring tender sirloin, fragrant Thai basil, and wide rice noodles. It’s a perfect meal for those who enjoy bold flavors and a hint of heat in their dinner.

The image shows a large round pan filled with flat, wide noodles that are light brown and slightly glossy. Mixed with the noodles are several long strips of cooked beef, which are dark brown and have a textured surface. Bright green broccolini pieces and fresh green basil leaves are scattered throughout, adding contrast with their fresh, leafy look. Small red chili slices and bits of garlic are spread evenly, giving splashes of red and white throughout the dish. The pan rests on a white marbled surface, and soft natural light highlights the colors and textures of the ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g flat rice noodles (choose wide noodles, if possible)
2 tbsp neutral-tasting oil (such as vegetable)
3 garlic cloves, finely chopped
3 bird’s-eye chillies, finely chopped
225g sirloin steak, thinly sliced
100g long-stemmed broccoli, cut into 3-4cm pieces
Large handful of Thai basil leaves
3½ tbsp light soy sauce
3½ tbsp oyster sauce
1 tsp fish sauce
1 tbsp sugar

Instructions

Step 1: Prepare the noodles following the packet instructions, then drain and set aside. In a small bowl or jug, combine the light soy sauce, oyster sauce, fish sauce, and sugar to make the sauce. Set this aside.
Step 2: Heat the oil in a large wok or frying pan over high heat. Stir-fry the garlic and chillies for about 20 seconds until they just start to turn golden.
Step 3: Add the thinly sliced sirloin steak to the wok and stir-fry for 1 minute until seared and beginning to brown.
Step 4: Add the broccoli pieces and stir-fry for another minute to keep them tender-crisp.
Step 5: Add the drained noodles and pour in the prepared sauce. Stir-fry everything together for 1-2 minutes until well combined and heated through.
Step 6: Stir in the Thai basil leaves, then turn off the heat immediately to preserve their flavor. Serve the dish hot for the best taste and texture.

Tips & Variations

For a vegetarian version, substitute the sirloin with tofu or mushrooms and use vegetarian oyster sauce.
Adjust the number of chillies to control the spice level to your liking.
Adding a splash of lime juice just before serving can enhance the freshness of the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave, adding a little water to prevent the noodles from drying out. For best flavor and texture, it is recommended to enjoy this dish fresh.

How to Serve

The image shows a round pan filled with wide, flat brown noodles mixed with long, thin strips of cooked beef that have a dark brown color and rough texture. Bright green broccolini pieces with small buds and leafy stalks are scattered throughout. Fresh green basil leaves are placed on top, adding a vivid touch. Small red chili slices and bits of garlic are visible, adding color contrast. The dish appears glossy with a light sauce coating the ingredients, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for drunken noodles?

Yes, while wide flat rice noodles are traditional, you can use other types such as fresh flat rice noodles or even dried ones. Just make sure to cook them according to package instructions before stir-frying.

How spicy is this dish and can I make it milder?

This dish is typically quite spicy due to bird’s-eye chillies, but you can reduce the number of chillies or remove the seeds to make it milder without losing the essential flavor.