Drunken noodle (Pad Khee Mao)


150 g. fresh thick noodles

3-4 cloves garlic

1-3 Thai chilies, to taste

50 g. chicken, sliced

1 baby corn (thinly sliced)

1 carrot (thinly sliced)

1 long bean (thinly sliced)

1 Tbsp. fresh peppercorns

2 Tbsp. cooking oil

½ cup holy basil leaves



1 Tbsp. soy sauce

1 Tbsp. oyster sauce

2 Tsp. fish sauce

1 tsp. black soy sauce

1.5 tsp. sugar


  1. In a mortar pound garlic and chilies into a rough paste. Set aside
  2. In a pan heat about 2 tbsp. of vegetable oil over high heat. Add the chili paste and stir until the small pieces of garlic start to turn golden brown

Add chicken and cook until half done. Add vegetables and toss in the pan quickly to wilt them

  1. Add noodles, then all seasonings. Toss to combine, and let the noodles spread apart. Let the noodles sit in the pan and absorb the sauce
  2. 4. When the sauce is completely absorbed, turn off the heat and add the basil. Toss once to just wilt the basil

5. Serve with the Standard Thai Condiments