A Thai recipe that gets you drunk, either by itself or by virtue of being spicy

“Phad kee mao” is also known as “Drunken Noodles” or “Drunkard's Noodles” – presumably because of the use of rice vinegar in the preparation. Another theory puts it down to the spicy nature of the dish, which some prefer to down with a cold beer.

Phad kee mao


Oil — 2 tbsp

Wide, flat rice noodles — 14 oz.

Chopped garlic — 2tbsp

Chopped shallots — 1tbsp

Chopped Thai chiles (optional) - 2

Medium onion – 1

Green bell pepper - 1

Red bell pepper – 1

Thai basil leaves – 1 cup

Cilantro for garnish

Tomato wedges for garnish

Cucumber slices for garnish

Chopped green onions for garnish

For sauce

Mushroom-flavored Thai soy sauce - 1/4 cup

Golden Mountain sauce - 1/8 cup

vegetarian oyster sauce - 1/8 cup

Palm sugar - 2 tbsp

Rice vinegar – 2 tbsp

Roasted chili paste (nam prik pao) - 1 tbsp

White or black pepper - 1/8 tsp


Soak noodles for 30-40 minutes in hot water until tender but not completely soft. Drain and toss with 1 tbsp oil. Fry garlic, shallots, chiles, and cilantro root in remaining oil for 30 seconds. Add onion and pepper and cook for five minutes. Mix sauce ingredients and stir until sugar dissolves. Add noodles, sauce, and basil to wok, and stir until basil is wilted and sauce is absorbed by noodles. Remove from wok and garnish with cilantro, tomato wedge, and cucumber slices.

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