Drunken Noodles

Name: Drunken Noodles (Pad Kee Mao) with Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 lb beef, thinly sliced; 1 tbsp soy sauce (for marinade); 1 tbsp vegetable oil (for marinade); 1 tsp cornstarch; 4 cloves garlic, minced; 3 Thai chili peppers, chopped; 1/2 yellow onion, sliced; 1 red bell pepper, sliced; 1 bunch Chinese broccoli (Gai Lan), chopped; 2 tbsp soy sauce (for sauce); 1 tbsp fish sauce; 1 tbsp oyster sauce; 1 tsp sugar; 2 tbsp olive oil; 14 oz wide rice noodles, cooked

Drunken Noodles (Pad Kee Mao) is a classic Thai stir-fry combining tender sliced beef, wide rice noodles, and fresh vegetables in a savory, aromatic sauce. This restaurant-quality dish comes together in under 20 minutes with high-heat wok cooking.

🌍Thai 🏷️Drunken noodles 🏷️Pad kee mao 🏷️Thai food 🏷️Stir-fry Beef noodles

🏷️

🏷️Rice noodles

-0:00

cami7778910onTikTok

Total

30 min

Servings

2

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by cami7778910

-0:00

cami7778910onTikTok

Ingredients

1 lb beef, thinly sliced
1 tbsp soy sauce (for marinade)
1 tbsp vegetable oil (for marinade)
1 tsp cornstarch
4 cloves garlic, minced
3 Thai chili peppers, chopped
1/2 yellow onion, sliced
1 red bell pepper, sliced
1 bunch Chinese broccoli (Gai Lan), chopped
2 tbsp soy sauce (for sauce)
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
2 tbsp olive oil
14 oz wide rice noodles, cooked

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Instructions

1
In a bowl, combine the thinly sliced beef with 1 tbsp soy sauce, 1 tbsp vegetable oil, and cornstarch. Mix well and set aside to marinate.
2
Prepare the vegetables: mince the garlic, chop the chili peppers, slice the onion and red bell pepper, and chop the Chinese broccoli, keeping the stems and leaves separate.
3
In a small bowl, prepare the sauce by whisking together 2 tbsp soy sauce, fish sauce, oyster sauce, and sugar. Set aside.
4
Heat olive oil in a large pan or wok over medium-high heat.
5
Add the marinated beef to the hot pan and cook until browned. Remove the beef from the pan and set aside.
6
In the same pan, add the sliced onion, red bell pepper, and Chinese broccoli stems. Sauté for 2-3 minutes until slightly softened.
7
Add the minced garlic and chopped chilis to the pan and cook for another minute until fragrant.
8
Add the cooked rice noodles to the pan, followed by the prepared sauce. Toss well to coat the noodles evenly.
9
Return the cooked beef to the pan along with the Chinese broccoli leaves.
10
Toss everything together until the beef is heated through and the broccoli leaves have wilted. Serve immediately.

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Tips & Notes

Pro tips

Marinate beef for at least 15 minutes before cooking to ensure tenderness and flavor absorption.
Use high heat and work quickly once cooking begins—stir-fry beef until just cooked through (1-2 minutes), then set aside to prevent overcooking.
Prep all vegetables and ingredients before you start cooking; wok cooking happens too fast to pause.
Toast the minced garlic and chilies in oil for 30 seconds before adding other ingredients to release their aromatic oils.

Substitutions

wide rice noodles → pad thai noodles or fresh egg noodles (texture will differ slightly)
Thai chili peppers → red chili flakes or jalapeños (adjust quantity to taste preference)
Chinese broccoli (Gai Lan) → regular broccoli, bok choy, or snap peas
beef → chicken breast, pork tenderloin, or large shrimp (adjust cooking time accordingly)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 2 days; reheat in a wok or skillet with a splash of water to restore texture.

Equipment

wok or large skillet · knife for slicing beef and vegetables

Common Questions

What noodles should I use for Drunken Noodles?

Wide rice noodles (about 1/4-inch wide) are traditional. If unavailable, pad thai noodles or fresh egg noodles work as substitutes.

Can I make this dish less spicy?

Remove the seeds from Thai chili peppers before chopping, or use fewer peppers. You can also substitute with milder red chili flakes.

How do I prevent the beef from becoming tough?

Marinate the beef slices in soy sauce, vegetable oil, and cornstarch for at least 15 minutes. Cook on high heat for just 1-2 minutes per side to keep it tender.

Can I use a different protein instead of beef?

Chicken breast, pork, or shrimp work well. Adjust cooking time based on thickness—chicken and pork need 3-4 minutes, shrimp just 1-2 minutes.

Is this dish better fresh or can it be made ahead?

Best served immediately after cooking for texture. Leftovers can be refrigerated for up to 2 days and reheated in a wok or skillet with a splash of water.