Thai Drunken Noodles
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This Drunken Noodles recipe, also known as Pad Kee Mao, is a bold Thai stir-fry made with dried wide rice noodles, shrimp, mushrooms, Thai basil, and Thai chiles or serranos in a savory soy and dark soy sauce. Cooked in a hot cast-iron skillet, it delivers glossy noodles and lightly caramelized edges in about 30 minutes. Egg-free, customizable heat, and better-than-takeout flavor.
Ingredients
Instructions
Dried Rice Noodles
Bring a large pot of water to a boil. Turn off the heat.
Add noodles and soak until flexible but still slightly firm. Do not fully cook dried noodles before stir-frying. They will finish cooking in the skillet.
Drain thoroughly.
Toss lightly with oil to prevent sticking.
Cast Iron Skillet Method
Have all ingredients prepped before heating the skillet. Cooking moves quickly.
Combine soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Sriracha, minced garlic, and basil chiffonade in a small bowl. Set aside.
Heat a large cast iron skillet over high heat. Add oil and heat until shimmering.
Add minced garlic and sliced Thai chile or serrano. Cook briefly until fragrant.
Add green onions, onions, and mushrooms. Cook until mushrooms release moisture and begin to brown.
Add shrimp and cook until just turning pink, about 1 minute per side. Remove if needed to prevent overcooking.
Add drained noodles and allow them to sit briefly for direct pan contact to develop light caramelization.
Pour in sauce and toss to coat evenly. Scrape the bottom of the skillet to incorporate browned bits.
Add Thai basil, tomatoes, and green onions. Toss for 1 to 2 minutes until basil wilts and noodles are tender and coated. Serve hot.
