Drunken Noodles (PAD KEE MAO)

Submitted - Ben
Views - 70
Serves - 4


rice noodles separated and cooked per direction on the package
4 cloves garlic minced
2 green chilies minced

For the vegetables:

1/2 a small carrot sliced
cabbage sliced
1/4 red onion sliced
3 green onions sliced
4 broccoli florets
4 shitake mushrooms quartered
fresh basil leaves roughly torn

For the protein:

2 eggs beaten
12- 15 shrimp cleaned, deveined with heads and tails removed

For the Sauce:

soy sauce
hoisin sauce
fish sauce
tamarind date chutney or tamarind pulp
hot sauce or chili paste

For the garnish:

Handful bean sprouts
fresh basil leaves roughly torn
2 green onions only the green part-sliced
½ lime cut into 3 wedges


In a bowl, add all the ingredients for the sauce. Mix well and set aside.

Separate the rice noodles (if they are pre-made or cook the rice noodles per the package direction.

Heat oil in a flat pan and add the garlic and green chilies.

Add the beaten eggs and scramble till set.

Add the onions and sauté on high heat for a minute.

Then add all the remaining vegetables and sauté for a couple minutes.

Add the shrimp, mix well and continue heating for 2 more minutes.

To this mixture, add the cooked rice noodles. Toss gently.

Add the sauce, mix well taking care not to break the noodles (might be a good idea to use tongs here).

Remove from the heat, plate individual servings and garnish. Serve immediately!


1. This dish gets cooked really fast, so make sure all your components are ready before you start cooking.
2. Though this is traditionally made in a wok, I prefer using a flat bottomed wide pan so as to get an even cook on the vegetables.
3. Since rice noodles absorb the sauce, I recommend adding more liquids, even if it seems a lot.
4. Don’t add water in the sauce if you prefer the noodles on the drier side.
5. Make sure you don’t overcook the vegetables and the protein.
6. Get creative with the vegetables, proteins and the garnishes here. Another ingredient for garnish could be roasted peanuts.
7. Almost all the ingredients in the sauce contain salt, so do not add additional salt without tasting.
8. Eliminate fish sauce while making vegetarian version.