Drunken Noodles (Pad Kee Mao)
Sep 24, 2025 01:52 PM
Spicy, savory, and slightly sweet, these Thai Drunken Noodles are inspired by the popular Thai street food Pad Kee Mao.
I love Thai food, and for years my favorite spot in Brooklyn served the best drunken noodles — still one of my all-time favorite dishes along with Pad Thai. This homemade version brings those same bold flavors to your kitchen: chewy rice noodles tossed with shrimp, eggs, and vegetables in a spicy, savory, and slightly sweet sauce, finished with a squeeze of lime.
It’s a naturally high-protein recipe, easily made gluten-free with gluten-free soy sauce, and customizable with any protein you like — chicken, beef, or tofu all work. Best of all, it comes together in under an hour and tastes just like your favorite takeout.
Ingredients:
- 8 cups plus ¾ cup water, plus more as needed
- 8 ounces rice noodles, as thick as you can find
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce or gluten-free Tamari
- 1½ tablespoons fish sauce
- 1½ tablespoons sriracha, or to taste
- 1 tablespoon dark brown sugar
- 3 large eggs
- salt
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 pound large shrimp, (31/35) peeled and deveined
- 2½ cups bite-sized broccoli florets , (from an 8-ounce/225 g broccoli crown)
- 1 bunch scallions, light and dark green parts separated, thinly sliced
- 4 garlic cloves, minced
- ½ cup loosely packed Thai or Italian basil leaves, roughly chopped
- 1 tablespoon fresh lime juice, from 1 lime
- Lime wedges, for serving (optional)
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
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