Rating: 4.5 stars 4.4
40 Ratings
  • 5 star values: 26
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

Pad Kee Mow, or Drunkard's Noodles, is a popular Thai dish. It is my personal favorite when visiting any Thai restaurant. It is made differently by every cook. My girlfriend and I experimented to come up with this version. Feel free to make alterations to suit your own taste! Many ingredients (Thai basil, fish sauce, palm sugar, etc.) may be difficult to find in a regular supermarket, but you can most likely find them in an Asian market.

Recipe Summary

25 mins
15 mins
40 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.

  • Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.

  • Separate rice noodles in warm water, about 5 minutes; drain.

  • Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.

  • Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.

  • Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.

Nutrition Facts

301 calories; protein 11.8g; carbohydrates 44.9g; fat 8.3g; cholesterol 19.5mg; sodium 1204.3mg. Full Nutrition