PrintPrint

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)

Method

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

Comments

Adriana
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.
Anonymous
February 20th, 2011
1:41 AM
Not great and super spicy. 1/4 cup of chiles?!?! Very meh
Anne
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.
Anonymous
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.
Justin
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.
Anonymous
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.

Add a Comment

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' 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' Stir-Fried Brussels Sprouts with Garlic and Chile Stir-Fried Brussels Sprouts with Garlic and Chile

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

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 ImportFood.com.
  • Sign up now and receive 25 free points.
sign up