Drunken Noodles (Pad Kee Mao)


  • 1/2-16 oz box (8 oz) A Taste of Thai Wide Rice Noodles
  • 2 tablespoons oil
  • 1 cup sliced onions
  • 1 green bell pepper, julienned
  • 2 tablespoons minced garlic
  • Optional: 1/2 teaspoon crushed red pepper flakes
  • 1-14.4 oz can baby corn, drained
  • 4 plum tomatoes, each cut into 6 wedges
  • 2 tablespoons sweet soy sauce*
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon A Taste of Thai Fish Sauce
  • 2 teaspoons sugar
  • 1/2 cup firmly packed Thai basil leaves; if not available, use fresh Italian basil (although it will lack the licorice flavor of Thai basil)
  • 1 teaspoon rice vinegar

Tradition says this classic Thai stir-fry is a good cure for a hangover.


  • 15 minutes to assemble
  • 10 minutes to cook
  • Total time: 25 minutes


  • 4 servings


  1. Soak Rice Noodles according to directions on box. Stir to separate and set aside.
  2. Heat oil in large skillet on a high temperature. Add onion, green pepper, garlic and crushed red pepper. Stir-fry until onion starts to wilt.
  3. Add corn, tomatoes, sweet soy sauce, oyster sauce, soy sauce, Fish Sauce and sugar. Mix until combined.
  4. Drain noodles and add to skillet. Stir-fry until just tender, test after 3 or 4 minutes. Mix in basil leaves and vinegar. Stir-fry until basil is just wilted. Serve.
  5. *TEST KITCHEN TIP: Sweet soy sauce is found in any Asian store. If unavailable, make your own sweet soy sauce by mixing 3 parts soy sauce to 1 part dark brown sugar in a saucepan. Simmer until sugar is dissolved and sauce is slightly thickened. (Oyster sauce, sweet soy sauce and Thai basil are common products found in Asian markets)