Pad Kee Mao

Pad Kee Mao

Pad Kee Mao's translates to “Drunken Noodles,” though no alcohol is used in its recipe. Many stories try to explain the origin of this dish with the mystery name. One thing is sure: everybody loves the delicious invention. The recipe is so flexible. It works with any finely cut protein and vegetable. 
Hands-on time 30 mins
Course Main Course
Cuisine Thai
Servings 3


  • 1 lb beef steak thinly cut
  • 12 oz vegetables finely cut
  • 8 oz wide long noodles
  • 5 cloves garlic crushed + peeled
  • 2 tbsp tamari or soy sauce
  • 1 tsp anchovy paste
  • 2-3 tsp sugar to taste
  • 1-2 lime or lemon for juice
  • 10 leaves basil thinly sliced
  • oil
  • salt & pepper

Pad Kee Mao Culinary Spice Kit

  • Chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil



  • Cook noodles according to package instructions.


  • In a small BOWL, mix tamari, anchovy paste, 1-2.5 tsp Pad Kee Mao Spices, sugar, and 1/8 cup of water.


  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add garlic. Stir-fry for 30 seconds.
  • Add meat. Fry until meat is almost done. Take meat out and set aside.


  • Add to the same PAN: vegetables, seasoning, and 1/2 cup of water. Mix well.
  • Cook for about 5 minutes until vegetables are done.
  • Add noodles to PAN, and return meat. Mix well and cook for 2 minutes. Turn off.
  • Stir in 2 tbsp lime juice or more to taste.


  • Serve on plates and sprinkle 1 tbsp basil on top of the noodles. Enjoy!


  • Substitute beef steak with shrimps, chicken, ground meat, tofu or more vegetables.
  • Substitute sugar with palm sugar.
  • Try rice noodles for a change.
* Suggested vegetables: bell pepper, carrots, mushrooms, Savoy cabbage, broccoli, mung bean sprouts.