Pad Kee Mao: Thai Drunken Noodles with Beef and Holy Basil

Steps

1. Step 1

   Stir the oyster sauce, soy sauce, dark sweet soy sauce, fish sauce, sugar and water together in a small bowl until the sugar dissolves. Set it next to the stove.

   3 min

   • 2 tbsp oyster sauce
   • 1 tbsp soy sauce
   • 1 tbsp dark sweet soy sauce (black soy sauce)
   • 1 tbsp fish sauce
   • 2 tsp granulated sugar
   • 2 tbsp water
2. Step 2

   If the fresh noodles are cold and stuck together, microwave them for 1–2 minutes or rinse briefly under warm water, then gently pull the strands apart with your hands. (If using dried wide rice noodles, soak 7 oz in hot water until pliable but still firm, about 20 minutes, then drain well.)

   5 min

   • 1 lb fresh wide rice noodles
3. Step 3

   Prep and arrange everything by the stove: sliced beef, garlic, chiles, onion, bell pepper, beans, basil and the sauce bowl. Stir-frying goes fast, so nothing can be chopped once you start.

   5 min

   • 12 oz beef sirloin
   • 6 cloves garlic
   • 3–5 Thai bird chiles
   • 1 small onion
   • 1 red bell pepper
   • 4 oz green beans or Chinese long beans
   • 3 cups Thai holy basil or Thai sweet basil leaves
4. Step 4

   Heat a wok or your largest skillet over the highest heat until it just begins to smoke. Add 1 tbsp of the oil, then the beef in a single layer. Let it sear without stirring for 1 minute, then toss until barely cooked through, about 1 minute more. Scrape it onto a plate.

   3 min

   • 12 oz beef sirloin
   • 1 tbsp neutral oil, such as canola
5. Step 5

   Add the remaining 2 tbsp oil to the hot pan along with the garlic and chiles. Stir for about 20 seconds, until fragrant but not browned, then add the onion, bell pepper and beans. Stir-fry 2 minutes, until the vegetables are crisp-tender.

   3 min

   • 2 tbsp neutral oil, such as canola
   • 6 cloves garlic
   • 3–5 Thai bird chiles
   • 1 small onion
   • 1 red bell pepper
   • 4 oz green beans or Chinese long beans
6. Step 6

   Add the noodles and spread them out, letting them sit undisturbed for 30 seconds to catch a little char. Pour the sauce around the edge of the pan and toss with a spatula until every strand is glossy and dark, 2–3 minutes. If the noodles stick badly, add a splash of water.

   4 min

   • 2 tbsp oyster sauce
   • 1 tbsp soy sauce
   • 1 tbsp dark sweet soy sauce (black soy sauce)
   • 1 tbsp fish sauce
   • 2 tsp granulated sugar
   • 2 tbsp water
   • 1 lb fresh wide rice noodles
7. Step 7

   Return the beef with any juices, add all the basil, and toss just until the leaves wilt, about 30 seconds. Taste: add a splash more fish sauce if it needs salt. Serve right away with lime wedges.

   1 min

   • 12 oz beef sirloin
   • 3 cups Thai holy basil or Thai sweet basil leaves
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026