Description
This classic Thai Drunken Noodles (Pad Kee Mao) recipe features stir-fried wide rice noodles with tender sirloin steak, fresh Thai basil, and crunchy broccoli in a flavorful, savory sauce made from soy, oyster, and fish sauces. Quick and vibrant, this dish is perfect for a spicy, satisfying weeknight dinner.
Ingredients
Scale
Noodles and Vegetables
- 200g flat rice noodles (choose wide noodles, if possible)
- 100g long-stemmed broccoli, cut into 3–4cm pieces
- large handful of Thai basil leaves
Protein
- 225g sirloin steak, thinly sliced
Sauce
- 3½ tbsp light soy sauce
- 3½ tbsp oyster sauce
- 1 tsp fish sauce
- 1 tbsp sugar
For Stir-Frying
- 2 tbsp neutral-tasting oil (such as vegetable)
- 3 garlic cloves, finely chopped
- 3 bird’s-eye chillies, finely chopped
Instructions
- Prepare the noodles: Cook the flat rice noodles according to the package instructions until tender but firm. Drain well and set them aside to prevent sticking.
- Make the sauce: In a small bowl or jug, combine the light soy sauce, oyster sauce, fish sauce, and sugar. Stir until the sugar dissolves and set the sauce aside.
- Heat the wok: Warm the neutral-tasting oil in a large wok or a frying pan over high heat until hot but not smoking.
- Cook garlic and chillies: Add the finely chopped garlic and bird’s-eye chillies to the wok. Stir-fry for about 20 seconds until fragrant and just starting to turn golden, being careful not to burn them.
- Stir-fry the steak: Add the thinly sliced sirloin steak to the wok. Stir-fry for 1 minute until the beef is seared and begins to brown on the edges.
- Add broccoli: Toss in the long-stemmed broccoli pieces and stir-fry for another 1 minute to retain crunch and freshness.
- Add noodles and sauce: Add the cooked noodles to the wok and pour in the prepared sauce. Stir-fry everything together for 1 to 2 minutes, ensuring the noodles are well coated and piping hot.
- Finish with basil: Stir through the fresh Thai basil leaves, allowing them to wilt slightly from the residual heat. Remove the wok from the heat immediately to prevent overcooking.
- Serve: Plate the Drunken Noodles immediately while hot for the best flavor and texture experience.
Notes
- Choose wide flat rice noodles for an authentic texture, but regular flat rice noodles can be substituted if unavailable.
- Bird’s-eye chillies add significant heat; adjust quantity based on your spice tolerance.
- Use fresh Thai basil for the characteristic aromatic flavor; sweet basil is a milder substitute.
- Be sure to stir-fry on high heat for quick cooking and to retain the texture of ingredients.
- Serve immediately to avoid the noodles becoming soggy or the basil losing its aromatic freshness.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Keywords: Drunken Noodles, Pad Kee Mao, Thai Stir Fry, Spicy Noodles, Sirloin Steak Stir Fry, Thai Basil, Rice Noodles
