Spicy Drunken Noodles (Pud Kee Mao)

Serves: 6 people


1 (16-ounce) package wide rice noodles (size “XL”)

3-4 garlic cloves, peeled and chopped

1/2 cup  fresh basil leaves (any kind)

1 large green bell pepper, sliced strips 

1 large red bell pepper, sliced strips

1 small onion (yellow, white, or red is fine)

1/2 cup white mushrooms, sliced

1 pound chicken, beef, or pork, sliced

1/4 cup fresh chilies (optional)

1/4 cup oyster sauce

1/4 cup black sweet soy sauce (light-blue cap on bottle)

1/4 cup fish sauce

1/4 cup squeezed lime juice (about 2 limes)

3 tablespoons vegetable oil


1. Place noodles in a large bowl and fully cover with hot water. Soak for about 15-20 minutes, or until loose and medium soft, but not too soft. Drain thoroughly to remove excessive water.

2. Mix oyster sauce, black sweet soy sauce, fish sauce and lime juice in a medium bowl and set aside.

3. Chop up your peeled garlic; place in a bowl and set aside. 

4. Slice onion, white mushrooms, green and red bell peppers into strips; place in bowl and set aside (for spiciness, slice chilli peppers into think strips as well).

5. Break off basil leaves into bowl and set aside (stems not needed).

Let’s Get Cookin’:

6. Heat oil in a large (12-inch) frying pan or wok over medium-high heat. Once heated, add shallots and garlic and cook for 30 seconds or until lightly golden, not brown.

7. Add desired meat and cook for 5-8 minutes or until pink is no longer visible in meat (I used beef).

8. Add in onions, white mushrooms and bell peppers. Stir-fry just until strips begin to soften, about 5 minutes.

9. Push meat and vegetables to one side of frying pan and add sauce and drained noodles to wok. Toss to coat.

12. Once the sauce is boiling, add the drained noodles and toss to coat. Stir noodles to mix well with ingredients in wok (3-5minutes). A little water can be used here to soften noodles if desired.  

13. Add the fresh basil leaves (and chili peppers) and stir fry until noodles soften to desired taste. Remove from heat. Garnish with remaining basil leaves or chili peppers. 

Serve immediately; tastes better when it’s hot. ENJOY!



I think this clip from “Cooking with Kai” is an alternative to a quick Drunken Noodle dish if you don’t have the time to prepare the one above. This dish lacks a couple of my favorite ingredients in “Drunken Noodles,” but it’s not bad, especially since it’s so easy to prepare. Try it out and see if you like it!


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