Pad Kee Mao (Drunken Noodles) with Beef

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Thai”. I am just going to start to say that Thai food is one of my favourite cuisines, so much so that I constantly try to recreate it. Thus, why I had issue with this theme was trying to come up with something I have never attempted before. Then I remembered this small Thai place near my old work that made killer Pad Kee Mao. This dish also gave me a chance to try out my new wok that I have been meaning to break in.

Usually, when I make any sort of Asian inspired dishes, they come out either terrible or just alright. I am usually left craving it done correctly by a restaurant. This time was different. This was absolutely delicious and reminded me of the little place near my old work.

This was about a 4/5 on the spicy heat scale so you could use less peppers or a different kind of pepper.

Also, you could use other kinds of meat or cuts of meat but I decided to use what I had on hand.

You can usually find thick soy Sauce in Asian markets or you could mix regular soy sauce with Molasses.

  • Servings: 6
  • Difficulty: easy
  • Print


  • Cuisine: Thai
  • Preparation Time: 45 minutes
  • Cooking Time: 15 minutes


7 oz Rice Noodles, wide
2 Tablespoons Olive Oil
8 Cloves Garlic, minced
2 teaspoons Thick Soy Sauce
6 teaspoons White Sugar
1 lb Steak, thinly sliced
10 Thai Chilis, chopped
30 Fresh Basil Leaves, chopped
30 Fresh Thai Basil Leaves, chopped
1 Red Bell Pepper, sliced
2 teaspoons Kosher Salt
1 Cup Bean Sprouts


  1. Cook the Rice Noodles per the package instructions. Mine had me boil them for 6 – 8 minutes but I have seen others that have you soak them for 1 hour or so. Then set aside.
  2. Start heating 1 Tablespoon Olive Oil in a wok over low heat.
  3. While the Olive Oil is heating up, peel and mince 4 Cloves of Garlic.
  4. When the Olive Oil is hot, add the minced Garlic, and cook until starting to brown (about 2 – 4 minutes).
  5. Stir in the cooked Rice Noodles, 1 teaspoon of Thick Soy Sauce, and 4 teaspoons of White Sugar.
  6. Cook until the Rice Noodles have absorbed the liquid (about 3 minutes), stirring occasionally.
  7. While the Noodles are cooking, peel and mince the remaining 4 Cloves of Garlic.
  8. After the Noodles have finished absorbing the liquids, set aside.
  9. Heat the remaining 1 tablespoon of Olive Oil over low heat.
  10. When the Olive is hot, add the minced Garlic and cook until starting to brown (about 2 – 3 minutes).
  11. While the Noodles are cooking, the Olive Oil is heating up, and the Garlic is cooking, thinly slice the Steak, chop the Thai Chilis, chop the Basil Leaves, chop the Thai Basil Leaves, and seed and slice the Red Bell Pepper.
  12. When the Garlic is done cooking, raise the heat to medium-high, add the sliced Steak, chopped Thai Chilis, chopped Basil, chopped Thai Basil, sliced Red Bell Pepper, 1 teaspoon of Thick Soy Sauce, 2 teaspoons of sugar, and Kosher Salt. Stir everything together.
  13. Cook until the Steak is no longer pink (about 5 minutes).
  14. Return the cooked Noodles to the wok and add the Bean Sprouts.
  15. Cook until heated through (about 5 minutes).

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