Pad Kee Mao, also known as Drunken Noodles, 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.
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Why is Pad Kee Mao called Drunken Noodles?
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.
Ingredients needed
- Sweet soy sauce (kecap manis)
- Fish sauce – Fish sauce is sold in the asian foods aisle of major grocery stores. This is my favorite brand. Or, try one of these fish sauce substitutes.
- Rice vinegar
- Garlic
- Serrano peppers (or thai chilies)
- Vegetable oil
- Onion
- Ground pork
- Red bell pepper
- Wide rice noodles
- Thai basil (or regular basil) – Or, try one of these substitutes for basil.
- Lime
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 by using the following substitutions:
Pad Kee Mao Sauce
To make the sauce, simply stir together 1/4 cup sweet soy sauce, 1/4 cup fish sauce and 2 teaspoons rice vinegar.
If you can’t find the sweet soy sauce (or kecap manis), you can make your own by using this homemade kecap manis recipe.
Pad Kee Mao Noodles
I’m using traditional wide rice noodles in this recipe. You can often find them in the Asian foods aisle. However, if you’re unable to find them, you can also substitute Pad Thai noodles or even make a spaghetti pad kee mao.
Cook your noodles to just short of al dente and add it in the same manner provided in the recipe.
Thai Basil Substitution
If you’re unable to find Thai basil at your grocery store, you can substitute regular basil. Thai basil has a bit more of a licorice flavor, but you won’t notice a huge difference.
How to Make It
Soak the rice noodles in warm water for 30 minutes to an hour.
Stir together the fish sauce, sweet soy sauce and vinegar.
Chop the garlic and 3 of the chiles together. Chop the other chile, and set aside.
Heat a wok or large skillet over medium-high heat.
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 5 minutes.
Add noodles and bell peppers. Increase heat to high, and add the sauce.
Cook until all noodles are coated with sauce and it thickens, about 8-10 minutes.
Add basil, lime juice and the additional chile.
Enjoy!
Recipe tips
- Use a potato masher to break up the pork as it cooks.
- 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.
How to make ahead & store
- Leftovers will keep in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet, adding a splash of water, if needed.
FAQ
It is pronounced much like it looks – here’s a handy audible demo.
This dish features rice noodles, ground pork, and fresh basil. The sauce is perfectly balanced with heat, tanginess and sweetness – coming from thai chiles, rice wine vinegar and sweet soy sauce.
This drunken noodles recipe is VERY SPICY. To cut back on the heat a bit, use only the two chiles that are chopped with the garlic. You can skip the additional chile which is sprinkled on top of after cooking.
The tangy, lightly sweet sauce, paired with the ground pork and chewy rice noodles is what makes this dish so good. They’re also very spicy, so are definitely for spicy food lovers!
Pad Thai is not nearly as spicy as Kee Mao. Pad Thai is made with a sweet tamarind-based sauce, served with scrambled egg and is sprinkled with chopped peanuts at the end.
Kee Mao is much spicier than Pad See Ew. Pad See Ew is a bit sweeter and much more mild.
What to serve with it
Wine pairings
More Thai food recipes
- 20-Minute Thai Chicken Salad
- 30-Minute Thai Beef Stir Fry with Basil & Chiles
- 30-Minute Thai Beef Salad
- Larb Gai Thai Lettuce Wraps
More flavorful noodle dishes to try
- Kung Pao Noodles
- Yaki Udon
- Lamb Dumplings in Spicy Ginger Broth
- Thai Noodle Soup
- Dan Dan Noodles
- Sesame Noodles with Chicken
- Cumin Lamb Noodles
- Plus → 17+ Sauces for Rice Noodles
Did you try this drunken noodles recipe?
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Pad Kee Mao (Drunken Noodles)
Ingredients
- 1/4 cup fish sauce
- 1/4 cup sweet soy sauce
- 2 teaspoons rice vinegar
- 6 cloves garlic
- 4 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 lime (juiced)
- Lime wedges (for serving)
Instructions
- 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 chilie, 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, about 8-10 minutes.
- Toss in the basil, lime juice and the additional chile. Serve immediately with lime wedges on the side.
Notes
Storage:
- Leftovers will keep in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet, adding a splash of water, if needed.
Tips:
- Use a potato masher to break up the pork as it cooks.
- 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.
Nutrition
This pork drunken noodles post was originally published in 2018. It was updated in 2022 to add new photographs and information. The drunken noodles recipe remains the same. Enjoy!
I just love thai and your dish looks amazing! Beautiful blog! How have I not found you before? I’m your newest fan! LOve everything food and wine!
Aawww – Thanks Valerie! People who love food are always the best people 😉
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!
Don’t they sound good 😉
New plates would be awesome!!!
That dish sounds amazing. And I would put that gift card toward a new set of pots and pans.
New pots and pans are the BEST! I just got some for Christmas this year!
Maybe some new linens for the table.
Ali – Williams-Sonoma has such pretty linens! Nice pick!
I think I would go for an ice cream maker with the gift card! Delicious photos on the post!
Good luck Pech and great choice on the ice cream maker 🙂
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.
Kitchen gadgets are the BEST gadgets! Good luck!
I could really use a new wok.
It’d be perfect for the Pad Kee Mao!
Pad kee mao is my husband’s favorite thai dish, so I have no excuse not to make it at home now! If I won, I’d buy a copper pot.
Ooohhh… A copper pot sounds pretty awesome! Good luck!
I would buy kitchen storage stuff or new cutlery.
I would buy baking supplies.
Good luck Melody!
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!
Thanks Nancy – Good luck to you!
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!
Good luck Stephanie!
I would use it towards new pots and pans after my kitchen remodel!
Good luck Tracie! New pots and pans are the best!!!
My daughter is a pescetarian. I’m thinking shrimp and scallops would be good pork substitute. Thoughts?
Definitely! That sounds delicious Brian!!!
I always wondered about the story behind the name of drunken noodles. I like the general theory you mentioned that people subscribe to 🙂 This dish looks sooo delicious, Erin!
Thanks Marlynn! Cheers!
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.
Definitely Waz! These would be so easy to make vegan – I’d love to hear back on your adjustments.
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.
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!
You’re so welcome Catherine – I hope you enjoy!
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!
Yay for Rosé and Thai food!
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 🔥 .
I don’t know Pech… I just cannot get into it!
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.
Love Tom Kah!
These look fabulous! They are definitely going into my weeknight meal rotation ASAP!
They’re so yummy Kathryn – Spicy though! I always have to tame the heat down a bit for Rick 🙂
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!
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 🙂
I’m so glad you liked it Caroline!
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!
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.
I’m so glad you liked it!
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 😬.
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.
I’m so happy to hear that Natasha! So nice to have a new local reader!
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.
Totally feel you on that one Eric! This dish can get spicy – especially if your peppers are super hot! Thanks for the feedback!
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!)
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.
I’m so glad you love it as much as I do Michael!
Definitely too much soy sauce. Needed more rice vinegar and lime juice, and probably sugar in some form. With those adjustments, I think it would have been much better.
I’ve had this recipe for a long time and finally tried it. Loved it. I have to say I took some liberties but not with the sauce. I didn’t have sausage but I had a pork tenderloin. Cut it in slices and it was great. I wanted more veggies so I used up some fresh green beans and asparagus. I put an equal amount of ginger in with the garlic. I used one jalapeño because that’s what I had. Then I added in some leftover grilled corn. Wow! It’s the sauce that makes it and the sauce is really good.
I always get frustrated with people who say I made this but changed it. I think what I’m saying is this is a good recipe and it can stand up to options!
Thanks Peggy! I’m so glad you gave it a try!
Since I don’t eat meat do you think I could substitute Impossible Meat? This sound delicious!
I think you could Ruth! Or, use tofu. Or just leave it out entirely and add in some extra veggies! Enjoy 🙂
I admit I love Thai food, but have never had Drunken Noodles.
I had to omit the red pepper (out) and basil (I’m not a fan) but I had everything else and we needed something for dinner.
This was delicious and is definitely now a “go to” recipe in my “ground pork” rotation! Pinned for later!
Thank you KH!