ThaiMain course
Drunken noodles (pad kee mao)
Drunken noodles, or pad kee mao, is a quick Thai stir-fry featuring wide flat rice noodles, tender sirloin steak, and crisp broccoli. The dish gets its punch from fresh garlic and bird's eye chilies, balanced by a savory sauce of soy, oyster, and fish sauce with a hint of sugar. Everything comes together in a wok in under fifteen minutes once your ingredients are prepped. Finish with fresh basil for an aromatic lift.
33 minServes 4
Method
3 steps · 33 min total
- 01
Prepare Noodles and Sauce
First, prepare the flat rice noodles according to their package instructions, then drain them well and set aside. In a small bowl or jug, whisk together the soy sauce, oyster sauce, fish sauce, and sugar to make your sauce, then set that aside too. - 02
Stir-fry Steak and Vegetables
Heat the vegetable oil in a large wok or frying pan over high heat until shimmering. Add the chopped garlic and bird's eye chillies, stir-frying for about 20 seconds until they just start to turn golden and fragrant. Tip in the sirloin steak and stir-fry for 1 minute, just until it's seared and beginning to brown. Add the broccoli and continue to stir-fry for another 1 minute. Finally, add the prepared noodles and pour in the sauce, tossing everything together for another 1-2 minutes until the noodles are well coated and piping hot.
