Restaurant Quality Phad Kee Mow – Thai Drunken Noodles Recipe

A friend of mine cooked me this recipe one night, and I insisted on the recipe.  One thing to say – AMAZING! The thing I love about cooking Asian food is that you can prep everything ahead of time, and the cooking is really quick.  I always feel like I’m on a cooking show with all my bowls ready to go.  I give you honest reviews of recipes I try for the first time.  I only give you my own recipes if it’s a proven winner.  This one is one of my favorites.  When we have leftovers, it’s all I will eat for the week, and I’m not one who really enjoys left overs.  Seriously a must try!

Phad Kee Mow – Thai Drunken Noodles
1/2-1 Tbsp Coarsley chopped thai chili peppers (depending on your heat tolerance)
1 Tbsp coarsely chopped garlic
2 Tbsp sugar
2 tsp rice vinegar
black pepper to taste
3 Tbsp fish sauce
1 tsp soy sauce
2-4 tsp oil
1/4 lb pork, beef, chicken or tofu
1 package fresh wide rice noodles
1 cup fresh thai red basil leaves and buds
1 carrot sliced into pieces about the size of a quarter
1 med. size yellow onion
1 red pepper
1/2 lb mushrooms, thickly sliced

* Note: The wide rice noodles are soft and come in a styrofoam and saran wrap pack. Separate them a bit, but don’t worry about separating them perfectly. They’re hard to break apart perfectly. Red thai basil makes a big difference, in my opinion. You can also add other vegis to your own liking.

Combine sugar and pepper in a small bowl. Combine fish sauce, rice vinegar and soy sauce in another bowl. Have everything ready to go (Note: I actually do 2-3x the amount to have on hand to moisten the dish if needed).

Heat a wok over high heat. Add 2 Tbsp. oil and heat until a piece of the garlic sizzles immediately when dropped into the wok. Stir fry for 30 seconds until garlic is golden. Add the chilies and stir fry another 30 seconds.

Add the meat and stir fry until brown (1-3 minutes). Add the sugar mixture and toss to mix. Add the fish sauce mixture and continue stir frying until the sauce bubbles and thickens a little, about one minute.

Add the vegis and stir fry about 2 minutes. Add the rice noodles and stir/fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more sauce if needed. Add most of the basil (reserve a little for garnish), and toss gently until it begins to wilt. Transfer to a platter and garnish with basil. Good luck…this recipe is delicious.


    • says

      Thanks so much. It really is one of my ultimate favorite recipes…might be the favorite recipe. It is beautiful too – great colors. Thanks for commenting.

    • says

      Being from the Pacific NW, I’m spoiled with Asian markets. You will have to buy the noodles there. To find all the ingredients, you’d have to make sure your Asian market carries Thai ingredients. If you can work it out, you’ll love the results.

  1. says

    Wow, this looks so great and easy as well. I love Thai food and I love Drunken Noodles!!!!! I tried it once and it was a total disaster, my poor husband ate all of it though without complaining. I hope to try this soon. Thanks for sharing.
    I have a few recipes on, still horribly amateur since I’m new to both cooking and blogging :)

    • says

      I hope you will try it. It seriously is yummy. It looks like you have a good start to your blog. The recipes look great – lots of flavors. It will be fun to check back.

  2. says

    Can I make the bad joke: Drunken noodles… I guess you shouldn’t eat these while driving. Sorry, had to get that out. This looks fantastic and I would love if you would share it on my foodie friday party today. I will pin it too.

    • says

      LOL – I’m always up for a “bad” joke. :-) Did I miss it? I generally link up with you, so I hope I didn’t miss it. I’ll be there this week.

  3. says

    Hi there. This week’s Food on Friday is all about mushrooms! So it would be great if you linked this in. This is the link . Have a good week.

    PS I am a follower of your blog. I know you have linked in before, too – which is great. Would you consider following Carole’s Chatter back – or are you already?

  4. Chiknii says

    I love thai food and i’m lookng forward to making this! just had a quick question: i like my food really spicy, will the sugar that’s added to the dish affect the spicyness of the dish?

    • says

      I don’t find that it does. You could try and reduce the sugar a bit. The thai chilies really make a difference to the spice level, so I would amp those up. I hope you enjoy. Let me know! We just had it on Monday night for dinner, and I’m looking forward to left overs for lunch. It really makes a lot of food. My husband said, “Are you cooking for 15 tonight?”

    • says

      I never have. It probably depends on where you live and the demographic. You could glance next time you are there or start calling Asian markets to find the product. The wide rice noodles make a huge difference in this recipe.

        • Lori says


          You can buy them in the pasta isle at Publix. They come in a cellophane wrapper with a pink and red label. The are by Tinkyada and are called Pasta Joy Ready. They are actually brown rice noodles Fettucini style. You have to cook them. Cooking time is about 11 minutes. They are fantastic and taste like regular rice noodle, but much healthier since they are brown rice. They also work well for other pasta dishes American style. I never use white flour anymore and these are the best tasting I have found! They are about $4 a pack, but I find they are more filling than regular pasta too, so they go a bit further. Definitely worth the price!!!

          • says

            Thank so much for all your help, Lori. I love your contribution!! We don’t have Publix. I don’t think the ones I buy are brown rice noodles and are bigger than Fettucini size, so they might be different. If they work, that’s super. It’s great to know that option also!!

    • Lori says


      You can also find them at Publix in the pasta isle. They come in a cellophane wrapper with a purple label … comparable to the size of fettuchinni. They are great to work with and taste just like regular pasta which is great when cooking American cusine as well.

    • says

      So cool! I’m so glad you liked it. I love this recipe. I’ve had a lot of fun looking around your blog. Amazing pictures and content. Love to see what you are doing with YWAM. Looking forward to browse more!

      • says

        Wow thanks so much! We are preparing to move to Spain sept 3. Its a step of faith. HEAVENLY Father is truly who we can trust in this world to lead us to truth and life abundant.

        I know God is with you in your cooking! He loves your passion for it. Have you even noticed how many times Jesus is with people eating? Even using food to symbolize his covenant with us. I feel like you have a heart for hospitality and the dinner table is a great place to introduce spiritual orphans into the family of God! Be blessed and fruitful! Thanks again for this amazing dish.

        • says

          I was able to visit Spain when I was serving a church for a year in England. Beautiful country. I know things like that are a step of faith, but that’s where God works best. Blessings on your new adventure. Thanks so much for your kind words about cooking. I do enjoy it. I’ve always said, “If God wants to use me in baking, cooking, entertaining or doing artwork, I’m in.” Seems unfair when I’m called to serve doing something I enjoy so much. I guess I have other areas that stretch me to serve in more challenging ways. Thanks again for your thoughtful comments!

  5. Erin says

    Thanks for the recipe! Yes…it is a WINNER indeed! My co-worker gave me a bunch of thai basil leaves, and I stumbled upon this pad kee mow recipe. Since I love Thai food and frequent Thai restaurants, I had high expectations. This recipe exceeded my expectations…my husband said it was a “10 out of 10”. Pretty good, no? I made a couple of adjustments as follows: used rice noodle flakes because i couldn’t find the wide rice noodle, Added broccoli (already had some in the fridge), didn’t include chili pepper because I forgot to pick up at grocery store. Thanks again!

    • says

      Yay! I love reviews like this. Thank you so much for commenting. I think it is really helpful for others who are reading the recipe to know what others think. I am so glad you enjoyed it. Can’t get much better than 10 out of 10. Makes me smile.

  6. BK says

    I have tried multiple versions of this dish hoping that it would taste like the restaurant’s drunken noodle. And might I say that I have finally found the right recipe! Thank you, the dish was wonderful and exactly if not better than the restaurants! :)

    • says

      Such a great report. I think it is so helpful for others that might want to try the recipe. We love it around here too, so I’m just so glad to know others are enjoying it.

  7. Lori says

    I have been searching for a good recipe for pad kee mo. it’s my absolute favorite when I’m at a Thai restaurant. I also love red curry … but order this more than any other. I went to the grocery store last night and plan to make this one with chicken tonight. I’ll let you know what I think of the recipe!

    • says

      What did you think? I hope you had a lot of success with it. I’m a big curry fan too. I have a Panang curry recipe if you want that too.


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