Thai drunken noodles (pad kee mao) — wide rice noodles wok-tossed with seared steak, broccoli, garlic, chilli and fragrant basil in a savoury sauce. Fiery and fast.
Drunken noodles, or pad kee mao, are a fiery Thai stir-fry — wide rice noodles tossed with beef, chilli, garlic and holy basil in a savoury-sweet sauce. Bold, smoky and quick, they're a punchy noodle dish that comes together in minutes.
Prep 15 min
Cook 10 min
Total 25 min
Easy
- 200g Flat Rice Noodles
- 2 tblsp Vegetable Oil
- 3 cloves Chopped Garlic
- 3 chopped Birds-Eye Chillies
- 225g Sirloin Steak
- 100g Broccoli
- Handful Basil Leaves
- 4 tbsp Soy Sauce
- 4 tbsp Oyster Sauce
- 1 teaspoon Fish Sauce
- 1 tblsp Sugar
Video
Preparation
- Prepare the noodles following the pack instructions, then drain and set aside. Combine the soy sauce, oyster sauce, fish sauce and sugar in a small bowl and set aside.
- Heat the oil in a large wok over high heat and stir-fry the garlic and chilli for 20 seconds until just turning golden. Add the steak and stir-fry for 1 minute until seared and starting to brown. Add the broccoli and stir-fry for another minute, then tip in the noodles and the sauce. Stir-fry for another 1–2 minutes until well combined and piping hot.
- Stir through the basil, turn off the heat, and serve immediately to avoid overcooking.
Tips from the ZestyPlate Kitchen
- Have everything prepped and the sauce mixed before you start — it cooks fast.
- Get the wok smoking hot for that signature charred 'wok hei' flavour.
- Don't overcook the noodles beforehand; they finish cooking in the wok.
- Stir the basil in at the very end so it wilts but stays fragrant.
Frequently Asked Questions
There's no alcohol in them — the name is said to come from their bold, spicy flavour, great for a hangover or with a drink.
Traditionally fiery from bird's-eye chillies; adjust the chilli up or down to taste.
Yes — chicken, pork, prawns or tofu all work in place of the beef.
