Street Food Flavor, Kitchen Table Comfort, Pad Kee Mao Magic

Tame The Cravings, Unleash The Flavor, Pad Kee Mao Awaits

Spicy, saucy, and impossible to forget — Pad Kee Mao is Thailand’s boldest noodle dish. This week, we’re bringing the heat right to your kitchen with our Restaurant-Style Drunken Noodles, made your way: Tofu for the plant-based lovers, or chicken for that savory bite.

Ingredients (Serves 2–3):

Protein:

1 cup firm tofu (cubed) or 200g boneless chicken breast/thigh (sliced thin)

Noodles & Veggies:

200g wide rice noodles (fresh or soaked dried)
1 red bell pepper (thinly sliced)
1 small carrot (julienned)
1 small red onion (sliced)
1 cup Thai basil (or holy basil if you can find it)
3 cloves garlic (minced)
1–2 red chilies (chopped, adjust heat)

Sauce:

2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (or vegan oyster sauce for tofu version)
1 tsp fish sauce (optional for chicken version)
1 tsp sugar
1 tbsp water

Oil for stir-frying

Method of Preparation

Prep First:
Soak rice noodles if using dried. Mix all sauce ingredients in a small bowl. Keep everything close — this dish cooks fast.

Cook Protein:
In a hot wok or pan with oil, sear tofu cubes until golden (or chicken until fully cooked and lightly charred). Set aside.

Sauté Aromatics:
In the same pan, add more oil. Sauté garlic, chili, and red onion for 1 minute until fragrant.

Add Veggies & Noodles:
Toss in the bell pepper and carrots. Stir-fry for 1–2 minutes, then add the noodles and cooked protein.

Pour the Sauce:
Add sauce and toss everything quickly over high heat for 2–3 minutes until the noodles are glossy, well-coated, and slightly caramelized.

Finish with Basil:
Add Thai basil, stir briefly until just wilted. Turn off heat.

To Serve:

Plate hot with a lime wedge on the side

Optional chili flakes or crushed peanuts for extra punch

Add a soft fried egg on top for extra indulgence (common in Thai street food!)

Garnishment:

Fresh Thai basil leaves on top

A few slices of red chili for color

Sprinkle of sesame seeds (optional for texture)

Accompaniment Drink:

Thai Iced Tea or Sparkling Ginger-Lime Cooler

For heat lovers, the rich sweetness of Thai iced tea balances the spice.