Drunken Noodle (pad Khi Mao) (gf) (v) Recipe
Stir-fried wide noodles with egg, Thai basil, onions, bean sprouts, bamboo shoots & green peppers.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Noodles
Vegetables
Protein
Sauce
Oil
Method
Preparation
- 1
Prepare the Noodles
In a large pot of boiling water, cook the wide rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- 2
Prep the Vegetables
Slice the onion and green bell pepper. Drain the bamboo shoots if using canned. Rinse the bean sprouts and set them aside.
Cooking
- 3
Stir-Fry the Vegetables
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and green bell peppers. Stir-fry for about 2-3 minutes until they begin to soften.
- 4
Add Bamboo Shoots and Bean Sprouts
Add the bamboo shoots and bean sprouts to the skillet. Stir-fry for another 2 minutes until heated through.
- 5
- 6
Combine with Noodles
Add the cooked wide rice noodles to the skillet. Pour in the soy sauce, oyster sauce, chili paste, and sugar. Toss everything together until the noodles are evenly coated and heated through.
- 7
Finish with Thai Basil
Remove the skillet from heat and gently stir in the Thai basil leaves until just wilted. Serve immediately.