Pad Kee Mao (Thai Drunken Noodles)

  • 1/2 lb (or so) cooked chicken, pork, shrimp, or beef (or tofu)
  • 1 bell pepper, diced (I prefer red) or 1 small jar pimiento
  • up to 1/2 cup shredded carrots and/or other vegetables (optional)
  • 1/2 onion, sliced or diced (1/4 cup)
  • 6-8 oz rice noodles (wide if possible)
  • up to 1/4 cup water
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp dried basil (or 1/4 cup fresh)
  • 1 tbsp sesame (or canola) oil
  • 1 tbsp fish sauce (or Worcestershire sauce)
  • 1 tsp minced garlic
  • 1 tsp Sriracha or chili garlic paste
  • Salt and black pepper to taste

Whisk together soy sauce, honey, fish sauce, hot sauce, seasonings, and water to desired consistency; set aside. Boil noodles until al dente; drain. Heat oil and garlic in skillet on medium-high; add vegetables and stir constantly. When vegetables are done, stir in meat and heat through; turn off heat and stir in sauce and noodles, and toss to coat.


4 thoughts on “Pad Kee Mao (Thai Drunken Noodles)

    • Laura B December 9, 2020 / 11:32 pm

      I didn’t think it looked all that great. Next time, I’ll use wider noodles. But it tasted yummy!

      Liked by 1 person

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