Pad Kee Mao (Drunken Noodles)

Pad Kee Mao is a traditional Thai dish with ground pork, wide rice noodles and plenty of fresh basil. Doused in a sauce typical of thai cuisine which is perfectly balanced with heat, tanginess and sweetness – Coming from thai chiles, rice wine vinegar and sweet soy sauce.

I didn’t grow up eating Thai food. In the small town of Jamestown, NY, where I spent my teenage years, we didn’t even have a thai restaurant. We had one chinese buffet in town, and that was about as exotic as it got for me back then – My favorites were beef & broccoli or fried rice. I grew up in a large Italian family and my Nana and Nanu did the majority of the cooking – We’d have massive Sunday night dinners consisting of gravy, carduni, and cannolis. Such amazing food but basically the same thing week after week. You know what though? I never got bored of their delicious cooking…

After graduating high school, I moved from the east coast to the west coast, attending the University of Oregon. It was during that time that my ethnic food experiences increased quite a bit. College towns always seem to have an amazing variety of food. I still ate my fair share of Taco Bell (89-cent bean burritos can’t be beat on a college student budget!). But, I also had my first tastes of sushi, pad thai and falafel. My dad introduced me to sushi with a bang – ordering a wide selection of items to sample, from the basic California roll (which I loved) to uni (sea urchin). When the uni arrived at our table, my dad (the biologist) had to check it out and determine which part of the urchin we were actually eating. After close examination, he exclaimed “You know what?! This is the gonadsWe’re eating the sea urchin gonads.” Ummm…. Thanks pop…  Still to this day, I never order uni in a sushi restaurant. Never will.

Let’s get back to this dish – Also known as thai drunken noodles, Pad Kee Mao doesn’t actually have any alcohol in it. No one actually knows the true origin of the name. However, in the thai language, khi mao means drunkard. It’s believed that after a full day of drinking, thai men would come home and enjoy this dish, believing that the noodles would draw some of the alcohol out of their systems and help with hangovers in the morning. Another theory is that you would need to be drunk to enjoy this dish, as it is so spicy, the only way that you can handle the heat is to be numbed a bit from the alcohol.

Wherever the name drunken noodles comes from, I’m just here to tell you that they are super yummy. The ingredients can be a bit difficult to find. You may need to make a stop at the Asian market to find the wide rice noodles, sweet soy sauce and thai basil. But, if you don’t have an Asian market near you, feel free to do some improvising.

rice noodles soaking for pad kee mao

I was able to pick up most of the ingredients, including the thai basil and sweet soy sauce at our local grocery store. The only thing I wasn’t able to find was the wide rice noodles, so instead, I just swapped in some thinner cut rice noodles. You could also use regular pasta in place of the rice noodles – Cook it just short of al dente and add it in the same manner provided in the recipe. And, if you’re not able to find the sweet soy sauce, you can use regular soy sauce with a pinch of brown sugar. The taste will be a tad different, but still super yummy.

One word of warning: This drunken noodles recipe is VERY SPICY. To cut back on the heat a bit, use only the three chiles that are chopped with the garlic. You can skip the additional two which are sprinkled on top of the Pad Kee Mao after cooking. And, here’s a tip for you: Use a potato masher to break up the pork as it browns. It works extremely well.

To pair with this delightfully spicy, tangy, salty Pad Kee Mao, I chose a bottle of dry Rosé. With a mouthwatering acidity and hint of grapefruit, it was the perfect pairing with the lime juice that’s squeezed over the finished noodles and it balanced out the saltiness of the Pad Kee Mao perfectly.

Tips for making Pad Kee Mao at home:

  • Use a potato masher to break up the pork as it cooks.
  • If you’re hosting a group, try serving this alongside a thai beef salad to make things stretch a bit.
  • To keep your basil fresh at home trim the ends and place them in a glass of water. Place a plastic bag over the top and keep it on your counter (not the refrigerator). It should last for nearly a week this way.
Plate of pad kee mao ready to eat
Two plates of pad kee mao on black dishes next to rosé wine and dish of limes

If you loved this Pad Kee Mao recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Wine Pairings for Pad Kee Mao:

More Thai food recipes:

More flavorful noodle dishes to try

Drunken Noodles Recipe

Pad Kee Mao in skillet

Pad Kee Mao (Drunken Noodles)

Pad Kee Mao is a traditional Thai dish with ground pork, wide rice noodles and plenty of fresh basil. Doused in a sauce typical of thai cuisine which is perfectly balanced with heat, tanginess and sweetness – Coming from thai chiles, rice wine vinegar and sweet soy sauce.
4.33 from 55 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings


  • 4 Tablespoons fish sauce
  • 3 Tablespoons sweet soy sauce
  • 2 teaspoons rice vinegar
  • 6 cloves garlic
  • 5 serrano peppers (or thai chiles)
  • 3 Tablespoons vegetable oil
  • ½ large onion (thinly sliced)
  • 1 pound ground pork
  • 1 red bell pepper (sliced)
  • 12 ounces wide rice noodles
  • 2 handfuls Thai basil (or regular basil) (roughly torn)
  • 1/2 lime (juiced)
  • Lime wedges (for serving)


  • Soak the rice noodles in warm tap water for 30 minutes to an hour.
  • Stir together the fish sauce, soy sauce and vinegar, and set aside.
  • Roughly chop the garlic and 3 of the chilies together. Chop the other two chilies, and set aside.
  • Preheat a wok or large skillet over medium-high heat; when hot, add the oil, the garlic/chile mixture and the onion. Cook, stirring constantly, until the garlic releases its fragrance, about 30 seconds. Add the pork and a splash of the sauce. Cook, breaking up the meat with a wooden spoon or potato masher, until the pork is cooked through, about 5 minutes.
  • Drain the noodles and add them with the bell peppers to the pan. Increase the heat to high, and add the sauce. Cook, tossing everything together and separating the noodles, until all ingredients are coated with the sauce and it thickens slightly.
  • Toss in the basil, lime juice and the additional two chiles. Serve immediately with a side of lime wedges.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 787kcal | Carbohydrates: 90g | Protein: 23g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 1878mg | Potassium: 533mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1055IU | Vitamin C: 47.4mg | Calcium: 54mg | Iron: 2.1mg

56 thoughts on “Pad Kee Mao (Drunken Noodles)”

  1. Sea urchin gonads—that is hilarious! If I won I’d buy a new set of plates and bowls. Many of our bowls have chipped, and the set is plain white – kind of boring. Fingers xed!

  2. i like your recipe and am excited to try it! I like the wine pairings too. It’s great to have a recommendation on a wine I may not have tried. If I won the contest I would buy gadgets and things I haven’t tried. I love to experiment with food.

  3. Your dish looks amazing ! I can’t wait to try it! I would also like an ice cream maker, when I look at the ingredient list (even on the “natural” brands) …I go home without ice cream!

  4. I would love to buy a really nice knife set, a Kitchenaid mixer, and a great set of cookware. There are so many amazing things to buy at Williams Sonoma!

  5. Looks delicious, especially in that Finex pan! I love Drunken Noodles, but I’ve never tried making them at home before. I’ll have to whip up a vegan version soon.

      • My daughter suggested freezing firm tofu to make it crumbly like the ground pork. I personally went the opposite way and tossed in a few shrimp along as the pork was nearing completion.

  6. Pad kee mao is my go-to dish whenever I eat out at a Thai restaurant, but I’ve never made it myself. I can’t wait to give this recipe a try so I can customize it just the way I love it—with extra veggies! Thank you for sharing!

  7. 5 stars
    I cannot wait to try this! It looks and sounds so delicious.
    Funny, we had similar food upbringings. I grew up in suburbia Phoenix and never had Thai until college either. I’m hooked and we eat it weekly now. I love this dish (gimme all the spice!) and can’t wait to try your version. Ps, I’d totally go rosé too!

  8. Nooooo it’s not too late to still love Uni, it’s so delicious! I love that you really spiced up the recipe to bring up the 🔥 .

  9. 5 stars
    The first time my mom brought me to a Thai place… probably at about 13… what a day! I love Thai food and vividly remember eating some killer Tom Kah soup that I still think about.

  10. I tried this for dinner last night. I couldn’t find the wide rice noodles at Fred Meyer so I substituted the thin ones. It was an epic disaster – I ended up with a gluey, slimy mess. Had to throw it out. I think in retrospect it was because the rice noodles I used were very skinny, and also contained some potato starch, thus probably shouldn’t have been soaked for so long. I think the flavors sound great but make sure you use the right noodles and definitely avoid the super skinny rice noodles or ones with potato starch!

  11. 5 stars
    I’m impressed! This actually tasted like the Pad Kee Mao I get from my local Thai restaurant. Thank you so much – I am so happy that I am now able to make this dish at home 🙂

  12. 5 stars
    Nice dish. Made this on a weeknight, exhausted from work.. Not too hard! Even works well in the blender – Pulsed this for a minute and spoon-fed it to my mother. She said it was delicious. Gave some to the wife, she cried for 20 mins because of the spice. Ha, ha! Too bad I like my food spicy, nance!

  13. 5 stars
    Hi, I came across you blog of pad Kee Mao. I tried it today and it was totally AMAZING and DELICIOUS. Thank you for this recipe.

  14. Erin: I made this with only a slight mod of doubling the lime juice and 50% more sweet soy because the fish sauce I used was a bit too strong. However, this tastes as good as or better than PKM from my favorite Thai restaurant! I am too ashamed to share a pic because the noodle quantity was too great for the big skillet I used and they got a bit mangled. Next time I’ll make a smaller quantity or use my wok 😬.

  15. 5 stars
    Just made this tonight, and I’ve tried many versions of this recipe, this is the best so far! I also paired it with a rosé from our local vineyard here in the Willamette Valley, and it was perfect! Thank you so much! You have a new subscriber.

  16. I just made this for dinner last night. It was delicious, but it was also super spicy. I used 3 serranos with the garlic and the 2 at the end. I suppose that’s authentic, but I had tears streaming down my face while eating dinner. That being said, I would definitely make it again, but I would probably only use 2, maybe 3 peppers. I usually love spicy food, but that was a bit much for me.

  17. 5 stars
    Making it again for a pan-asian feast with my daughter and son-in-law. Wife making chicken Tikka Masala with homemade naan and cardamom rice, I’m making this with added shrimp. And I also made garam masala-spiced pepper hummus.
    (I know what we’re all eating for the next few days!)

  18. 5 stars
    Making it again for a pan-asian feast with my daughter and son-in-law. Wife making chicken Tikka Masala with homemade naan and cardamom rice, I’m making this with added shrimp. And I also made garam masala-spiced pepper hummus.
    (I know what we’re all eating for the next few days!)

    I have a file on my phone with links to favorite recipes, and this is at the top.


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