Best Pad Kee Mao Recipe (Drunken Noodles)

4.50 from 2 votes

This faster-than-takeout Drunken Noodles are rich in color & flavor! This is the best Pad Kee Mao recipe when you need your Thai food fix ASAP!

Prep Time15

Cook Time5

Total Time20

Course: Main Course

Cuisine: Asian, Thai

Servings: servings

Calories: 437kcal

Gently separate noodle strands so they don’t clump while cooking. If the noodles are too stiff or difficult to separate, pop them in the microwave for 30 seconds at a time until they’re soft.
In a small bowl, combine the sauce ingredients. Set aside.
Heat a wok or large pan on medium-high heat. Add about a tablespoon of oil then add shallots. Cook until golden then add garlic and Thai chilies. Cook for a few seconds until they’re soft and fragrant.
Toss in shrimp and cook for about 2 minutes or until 80% done.
Add in Chinese broccoli and saute for about 2 minutes or until tender but still crunchy.
Toss in noodles, pour in the sauce, and gently stir, being careful not to break the noodles. Cook until the sauce is absorbed.
Turn off heat, toss in holy basil, gently combine until it's wilted. Serve and enjoy!

Fresh Wide Noodles: You can find fresh noodles at local Asian markets and they come in various widths. You could even buy rice paper sheets and cut them to your desired width!
Chinese Broccoli / Gai Lan: You can easily find this in the produce section of Asian markets. It's important to cut the stalks at a sharp angle so you get longer pieces that cook quickly.
Dark Soy Sauce: Dark soy sauce is used for the rich dark color it gives food - I HIGHLY recommend making the effort to get it at your local Asian market or online. If you omit it, keep in mind your noodles will be significantly lighter in color.