Thai Drunken Noodles - Pad Kee Mao

"Vegetarian version of the popular Thai dish with grape tomatoes, Thai basil and a spicy sauce."
-- @morethanyoucanchew
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  • Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 4

Recipe Card


  • 1 pound rice noodles
  • 3 peeled and minced garlic cloves
  • 2 fresh chopped Thai chillies
  • 1 cup sliced into halves grape tomatoes
  • 1/2 cup roughly chopped Thai basil
  • 1 tablespoon olive or coconut oil



  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons sweet soy sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons raw sugar
  • 1 tablespoon water


  • Step 1

    Cook rice noodles according to package directions. Rice with cool water and set aside

  • Step 2

    In a small bowl combine all sauce ingredients and stir. Set aside.

  • Step 3

    Heat oil in a wok or large skillet. Sauté garlic and Thai chilies for 2 minutes. Add in tomatoes, basil, sauce and noodles and cook for an addition 2-3 minutes, making sure all ingredients are fully incorporated. Remove heat and allow sauce to thicken.

  • Step 4

    Transfer noodles to a bowl. Garnish with more Thai basil.

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