Restaurants›Siam Thai Restaurant›Drunken Noodle (pad Kee Mao) Recipe

Drunken Noodle (pad Kee Mao) Recipe

Inspired by Siam Thai Restaurant
Time30m
Serves4

Stir-fried wide rice noodles with egg, bell pepper, carrots, tomato, green onion, broccoli, mushrooms, snowpeas, beansprouts, and basil in a mild Thai chili paste

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.

Main Ingredients

Method

Cooking Instructions

1

Prepare the Noodles

Cook the wide rice noodles according to package instructions. Drain and set aside.

2

Stir-Fry the Vegetables

In a large pan or wok, heat the vegetable oil over medium-high heat. Add the bell pepper, carrots, broccoli, mushrooms, and snow peas. Stir-fry for about 3-4 minutes until they start to soften.

3

Add the Eggs

Push the vegetables to one side of the pan. Crack the eggs into the pan and scramble them until fully cooked, then mix them with the vegetables.

4

Combine Ingredients

Add the cooked noodles, Thai chili paste, soy sauce, and diced tomato to the pan. Toss everything together and stir-fry for another 2-3 minutes until heated through and well combined.

5

Finish with Fresh Ingredients

Add the chopped green onions, beansprouts, and fresh basil. Toss gently to combine and cook for an additional minute. Season with salt to taste.

6

Serve

Remove from heat and serve hot, garnished with additional basil if desired.