Drunken Noodles, 'Pad Kee Mao'

Chili BowlBuy ingredients for this recipe!

Kee Mao is a popular noodle dish served throughout Thailand and the direct translation is "drunkards noodles". They are typically made with a good deal of spicy heat, and we like this dish served with a cold beer. We also offer instant kee mao.

Ingredients (serves 6)

2 14-ounce packages wide rice stick noodles
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles
1 1/2 pounds ground chicken
1/4 cup fish sauce
1/4 cup black soy sauce
1/4 cup Golden Mountain sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
2 green bell peppers, cut into strips
1/2 cup fresh Thai basil leaves (or regular fresh basil)


Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.

Meanwhile, heat oil in a wok over medium-high heat. Add garlic and Thai chiles; saute 30 seconds. Add chicken and next 4 ingredients and saute until chicken is cooked through, about 4 minutes. Add noodles, tomatoes, and bell peppers; toss to coat. Transfer to large platter, sprinkle with basil leaves, and serve.

Share your photos
Share photos of this recipe from your own kitchen or a restaurant table, and earn rewards!
Details and quick sign up here.
Upload Photo

Email This Recipe

Send this recipe to yourself or a friend.

Email address: send


June 17th, 2010
9:08 PM
Here ya go ma, we cut this recipe in half, but then added more sauce because there was so much noodle. I added brocolli, sprouts, red & green peppers, bamboo shoots, spinach, & carrots!!! We had some left overs ha ha.
February 20th, 2011
1:41 AM
Not great and super spicy. 1/4 cup of chiles?!?! Very meh
May 18th, 2012
11:55 PM
I made this tonight. other than overcooking the noodles, it was really good. I did add a good amount of fresh basil to the dish, not just as a garnish. I also used a LOT LESS chiles. Maybe 1/8 of a cup if that. it was really good. Made a HUGE amount! I wasn't expecting that much.
June 18th, 2012
11:52 PM
This dish is supposed to be spicy, it's typical. That's how us Thais eat it. Add your spiciness at your own preference, if you prefer not spicy.
September 1st, 2012
5:20 PM
I made this recipe and it turned out AWESOME! Really good!
Salem Straub
December 3rd, 2012
2:11 PM
The combination of Golden Mountain and black soy does make a very good Kee Mao, similar to the best versions I've eaten at restaurants. While 1/4 cup chilies is really a lot for most folks around here, and the sugar should be palm sugar and upped to 2 tablespoons for many, it looks like a good recipe.
This dish is much better made with fresh kway tiao or ho fan noodles, and cooked at a higher heat to get good wok hei from caramelizing the sugars.
A a common (and tasty) variation is too stir fry maybe two eggs in for this amount.
Gretchen Von Gebhardt
January 22nd, 2013
12:37 PM
I loved everything about this recipe. Finally, my Pad Kee Mao was hot enough. I ask for Thai Spicy at restaurants, and it's never as hot as this home-made dish was and it was PERFECT. Completely addicting.
March 16th, 2013
10:37 AM
I tried this recipe and it turned out very salty, I think the sauces needs to be cut down to almost half of what is listed here. It might be something to do with the fact that instead of dried noodles, I used fresh noodles. Next time I will try to cut it down in 1/2 and see what happens.
Mike Bailey
March 18th, 2014
9:25 PM
I think they have this wrong. If you make this to the Recipe you will be Kee Mao before your tongue gets its feeling back. Needs a lot of beer but didnt stop me from having 2nds.
Mike Bailey
March 19th, 2014
2:08 AM
To Anonymous. Make sure you are using Black Soy sauce offered on import foods. Not regular soy sauce. Black Soy sauce is not salty but more like the taste of molasses.
July 6th, 2014
3:30 PM
Hot water on dried rice noodles? It always ruins mine. I put them in cold water until soft (hour or more, time not critical) drain, toss with tiny bit of oil, and drain longer, and add to stir fry.

My girls would invite friends to bring an assigned veg and then they would chop and prepare for quite a while and then stir fry the feast together. Not really drunken noodles but embellished to the max. High schoolers having great clean fun and everyone had a sense of accomplishment. My daughters were celebs. Precious memories for this dad.
January 28th, 2015
12:48 AM
Way too much black soy was overpowering!
March 3rd, 2015
7:09 AM
My first attempt and my husband (who is very practiced in Thai cooking) said he loved it. I will be making it again. I did cut chilies to using 6 Thai chilies and cut the fish sauce just a little but everything else I kept the same. Tasted better than the local restaurant down the street from me.
August 26th, 2015
4:19 PM
Do not substitute any basils for the Thai. Try to find "Holy basil", it's much spicier than other basils. You're not really having Pad Kee Mao otherwise. And, as Mike says above, black soy sauce is very different from your typical "Kikkomans". In Asian markets it's sometimes called sweet soy sauce. Golden Mountain sauce is like Filipino Maggi seasoning and, IMHO, 1/4 cup would be too much. None of this is written in stone, experiment, as the street vendors surely do. Try Hoisin sauce instead of black soy, add veg, more fish sauce ! But it's gotta be Thai basil. Good luck !
September 7th, 2015
11:07 PM
I love this recipe! I only use 2 Tbsp of the black soy sauce and I use fresh noodles. Everything else, I keep the same. I can't remember the last time I ordered out for Thai food, it's so easy and delicious to make at home. Oh, I also add scrambled egg to mine. Thanks Import Foods, you rock!!!
September 21st, 2015
10:00 PM
I didn't know dark soy sauce is different than regular soy sauce. I made it two bags noodles which it is too much. one bag is more than enough. It barely fit into my wok and I do have a good size wok. I found the dish has too much soy taste. I don't think I will again.
April 10th, 2016
2:08 PM
I am not Thai so I do not know what I'm doing and this was my first attempt at this recipe. I personally thought it was WAY TOO MUCH fish sauce. I tend to like the more american Thai food, and when I order Thai spicy noodle from my neighborhood restaurant, you do not smell fish sauce. It's in there, but you can't taste it or smell it. So why did my whole house smell like fish sauce and that was the only thing I can taste? What did I do wrong? I used the exact ingredients in the recipe. It was still good though. I used two big Thai chilies and that was not spicy enough. I will try again and cut the fish sauce in half.

Add a Comment

Name (optional)
Email (optional)
post comment

Related Recipes

Chicken with Holy Basil Paste, 'Gai Pad Grapao' Chicken with Holy Basil Paste, 'Gai Pad Grapao' Gai Pad Grapao Gai Pad Grapao Steamed Thai Dumplings, 'Pun Sip Neung' Steamed Thai Dumplings, 'Pun Sip Neung' Spicy Thai Chicken with Fresh Thai Basil, 'Gai Pad Grapao' Spicy Thai Chicken with Fresh Thai Basil, 'Gai Pad Grapao'

Essential Thai Pantry

Essential Thai Pantry

Essential Thai Pantry

See the ingredients and cookware that every Thai kitchen should have.

Find Another Thai Recipe

Search By: Name | IngredientsNeed more help? Check out our Thai Recipe Helper

Start typing the name of the recipe you are interested in.

Join the Thai Cooking Community in Seconds!
Create an account, upload your own photos of Thai food, and get rewards ($25 gift cards, etc.)!
Remember me?

Or Become a Member
  • Upload photos from your own kitchen or local Thai restaurant.
  • Share and learn the art of Thai cooking with others.
  • Accumulate points for every photo uploaded.
  • Use your points to get free products and discounts at
  • Sign up now and receive 25 free points.
sign up