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Meat, South and Southeast Asian

Beef pad kee mao (drunken noodles)

Beef pad kee mao, or drunken noodles, is a Thai stir fry of wide rice noodles with beef, basil and chili. For 4 people, it takes 30 minutes, it's easy, and it costs about €3.60 per person. The key to getting it right is having every ingredient ready before you turn on the heat, since the wok moves fast.

Tonight, drunken noodles, a beef pad kee mao, those wide rice noodles stir fried with beef, basil and chili, full of character.

Beef pad kee mao (drunken noodles)
Total time
30 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall, Winter
The kids
They generally like it

Pad kee mao features those wide rice noodles you find in the best Thai street food stalls, stir fried hot and fast with tender beef, still crunchy vegetables and a generous hit of fresh chili. Basil tossed in at the very end perfumes the whole dish without cooking through, and it's what gives this plate its unmistakable smell. People call them drunken noodles because of the kick that wakes you up, but you don't need to have been out drinking to love them.

This is the kind of dish that works perfectly on a weeknight when you want something fast but satisfying, since the whole cooking process takes just a few minutes once the wok is hot. With kids, just keep the chili on the side or remove the whole peppers before plating theirs. For guests, it's a nice surprise, generous, colorful, and a change from more familiar stir fries.

The ingredients

4 people

Pantry

  • Wide rice noodlesoften in the pantry 350 g
  • Oyster sauceoften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Fish sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Neutral oiloften in the pantry 4 tbsp

Butcher

  • Beef (flank steak) 400 g

Fruits and vegetables

  • Red bell pepper 1
  • Green beans 150 g
  • Onion 1
  • Garlic 4 cloves
  • Fresh chili 2
  • Thai basil or regular basil 1 bunch

Allergens Mollusks, Soy, Gluten, Fish

The step by step recipe

  1. Soak the noodles, drain them, and slice the beef into thin strips. 6 min

    Don't overcook them now, they'll finish cooking in the wok.

  2. Crush the garlic and chili, then slice the bell pepper, onion and green beans.

    Keep the chilies whole if you want less heat.

  3. Mix the sauces and sugar together in a bowl.

    Everything needs to be ready before you turn on the heat, the wok won't wait for you.

  4. Sear the beef over high heat with the garlic and chili, then add the vegetables. 5 min

    The wok should be lightly smoking before the beef goes in.

  5. Add the noodles and sauce, stir fry quickly, then toss in the basil off the heat. 4 min

    Use big, fast tossing motions so the noodles don't break.

Our tips to get it right

  • Slice the beef thin and even, against the grain, so it stays tender despite the high heat.
  • Use a wok or a wide pan so the ingredients hit the hot surface directly, otherwise they steam instead of sear.
  • Don't rinse the soaked noodles in cold water right before adding them, they need to stay a little sticky to soak up the sauce.

The variations

  • Swap the beef for sliced chicken or shrimp, the cooking time will just be a bit shorter.
  • For a vegetarian version, replace the beef with pan seared firm tofu and swap the oyster sauce for extra soy sauce.
  • For kids or sensitive palates, remove the chili seeds or leave the peppers whole without crushing them, the dish keeps its aroma without too much heat.

What to serve it with

  • Iced tea or lemon water
  • A few lime wedges
  • A cooling cucumber salad

Storage

Beef pad kee mao keeps for 2 days in the fridge in a sealed container. It doesn't freeze particularly well since the noodles turn soft, it's best enjoyed fresh. Reheat in a hot pan or wok with a splash of water to loosen the sauce.

Questions about this dish

Can you use a different type of noodle?

Yes, thinner rice noodles work too, though the texture will be less chewy. Avoid wheat noodles, they change the whole character of the dish.

How do you tone down the heat if you're not into spicy food?

Keep the chilies whole instead of crushing them, and remove them before serving. You'll still get the chili aroma without the full heat.

Can you prep anything ahead of time?

Yes, you can slice the beef, prep the vegetables and mix the sauce hours ahead. The actual wok cooking should happen right before serving though.

What does Thai basil bring to this dish?

Thai basil has an anise like, slightly peppery note that's different from regular basil. It always goes in off the heat so it keeps its full aroma.

How long does it take to make a beef pad kee mao?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef pad kee mao?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef pad kee mao cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, soy, gluten, fish. Always check the labels of the products you buy.

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