Thai Drunken Noodles

noodles with beef and vegetables in skillet

5 from 24 votes

Thai Drunken Noodles, otherwise known as Pad Kee Mao, is a delicious stir fry dish made with rice noodles, your protein of choice, and a spicy savory sauce that you won't be able to get enough of!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Thai

Servings: servings

Author: Tiffany Azure

Ingredients

For the Noodles

12 oz top sirloin steak thinly sliced (see note)
1 tbsp cornstarch
1 tsp soy sauce
12 oz wide rice noodles
2 tbsp canola oil plus 1 tsp
2 bell peppers thinly sliced
1 cup sugar snap peas halved
2 banana shallots thinly sliced
4 tsp minced garlic
4 large green onions sliced
½ cup Thai basil or fresh cilantro
lime wedges to serve

For the Stir Fry Sauce

2 tbsp oyster sauce see note
2 tbsp soy sauce
2 tbsp water
1 tbsp fish sauce
1 tbsp sriracha
4 tsp runny honey
2 tsp red pepper flakes
½ tsp ground ginger

Instructions

Combine the sliced steak, cornstarch, soy sauce, and 1 tsp of canola oil in a small bowl and set aside while you prepare the rest of the ingredients, and whisk together the ingredients for the stir fry sauce. Prepare the rice noodles as per the packet instructions.
Heat a large wok, skillet, or non-stick frying pan over high heat. Add 1 tbsp of the remaining canola oil, and cook the steak until just cooked through. Remove from the pan and set aside.
If necessary, add the remaining 1 tbsp of oil to the pan before cooking the bell peppers and sugar snap peas until just tender. Add the sliced shallots and the garlic and cook for another minute or two until fragrant.
Reduce the heat to medium. Return the steak to the pan and add the noodles. Add the green onion and stir fry sauce, and cook until the sauce has reduced enough that it is clinging to the noodles.
Remove from the heat and stir in the Thai basil or the cilantro just before serving.

Notes

For a meat-free version of these noodles, simple leave out the steak, cornstarch, 1 tsp of soy sauce and the additional 1 tsp of canola oil and proceed with the recipe.
For an oyster sauce substitute, double the amount of fish sauce to 2 tbsp and up the soy sauce to 2 1/2-3 tbsp, to taste.

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