Thai Drunken Noodles (Pad Kee Mao)

This Thai drunken noodles recipe is a high-protein, wok-charred dinner that’s perfect for busy weeknights. It delivers big garlicky, chilli-spiked flavour without hours of prep, making it ideal for anyone craving takeaway-style noodles at home.

Serves 4

Prep Time 15

Cook Time 15 minutes

Looking for more quick noodle stir-fries? Try my Char Kway Teow or my Quick Thai Chicken Stir Fry with Noodles.

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Helpful Tips

Storage

Store leftovers in an airtight container in the fridge for up to 2 days.
Not suitable for freezing — the rice noodles and prawns both turn rubbery when thawed.

Substitutions

Swap prawns for chicken thigh, cut into bite-sized pieces, for a similar protein hit.
Use dried wide rice noodles (soaked according to packet instructions) if fresh aren’t available.
Chinese broccoli can be swapped for broccolini or bok choy.
For a milder dish, deseed the red chilli or leave it out entirely.

Serving Suggestions

Serve straight from the wok with lime wedges on the side. Serve with steamed edamame.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

For the Stir-Fry:

500g prawns, peeled and deveined
2 tbsp neutral oil
4 garlic cloves, minced
1 red chilli, finely sliced
½ brown onion, thinly sliced
1 carrot, cut into thin matchsticks
3 stalks Chinese broccoli (gai lan), thinly sliced, whites and greens separated
450g fresh wide rice noodles
1 cup Thai basil leaves (optional)

For the Sauce:

2.5 tbsp soy sauce
2.5 tbsp dark soy sauce
2.5 tbsp oyster sauce
2 tbsp fish sauce
1 tbsp honey
1 tbsp water

Directions

To make the sauce, mix together the soy sauce, dark soy sauce, oyster sauce, fish sauce, honey and water until well combined. Set aside.
Toss the prawns with 2 tablespoons of the sauce to coat.
Loosen the rice noodles following packet instructions — a quick warm water soak or brief heating will separate them if they’re stiff or clumped.
Heat 1 tbsp oil in a large wok or pan over medium-high heat. Add the prawns and stir-fry until almost cooked through, about 1–2 minutes. Remove and set aside.
Add the remaining tbsp oil to the wok. Add the garlic and chilli and stir-fry until fragrant, about 30 seconds. Add the onion and carrot and stir-fry until softened, about 1 minute. Add the broccoli stems and stir-fry until just tender, about 1 minute.
Add the prawns, noodles, Thai basil, broccoli leaves and remaining sauce. Toss gently to coat the noodles evenly, about 1 minute.
Transfer to a plate and serve immediately.

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Nutritional Information

( per serving, based on 4 )

Nutrient	Amount
Calories	480 kcal
Protein	32 g
Carbohydrates	55 g
Fat	12 g
Fibre	4 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.