Beef Pad Kee Mao AKA Drunken Noodles

Hi! Back with a few recipes to share with ya 😀 Hope you find something you enjoy!  Been toying around with some new ideas lately as well as…..errrrm…. making sure my camera and flash are actually charged! Haha lost a few greats to lack of photos so we will come back around to those when I make them again. As well some nights I make meals that have already graced the blog  and well sometimes too much time goes by between meal and opportunity to write and then I just plain forgot what I did! Excuses excuses. Here we are with a few more! Hope to post a bit more regularly for the next little while!

Here goes!

As you may have noticed I love Thai food. I no longer have my favourite Thai restaurants within walking or delivery distance… so I have been learning as many dishes as possible! I haven’t attempted the curries yet because when I do, I won’t be utilizing a store bought curry paste! So it may take a while. Anyway here is one that will definitely be going into regular rotation. WE LOVED IT!!!

I based my Beef Pad Kee  Mao on High Heel Gourmet’s Drunken Noodles

I love her site. Check it out. Tons of great meal ideas…. and well that’s how I learned to make Pad Thai! Her methods/instructions took me from intimidated to AHA!

I used dry wide rice stick as opposed to fresh rice noodles because I didn’t have a chance to to go my local Asian market and I already had some rick stick in the pantry. And I have to say I like both kinds of noodles for this dish but I prefer beef to pork personally.

I also left out the tomatoes and added water for extra liquid but perhaps next time I will go ahead and try this with tomato. I feel like yellow tomato would be fun! Or green. For some reason I am weird about tomatoes and when and how I use them…that said it tasted just great without. So either way I’m not fussed!

Having said that…. I added in bell peppers. I like to add extra veggies to all my meals! Took away a tomato added in some peppers.

Oh and I cooked a spicy and a non spicy version (for the kidlets) so I had a wok (for the larger spicy version) and a fry pan (for the kiddie version) going at the same time! If you are not used to making this kind of noodle dish I recommend doing the batches separately! It’s a fast paced dish!

I didn’t completely follow the recipe verbatim as far as amounts go either. So feel free to follow the original or mine. Or just go with whatever you feel!

My changes are marked (*)


  • Steak cut into thin strips (beef or bison works!)
  • White pepper (dashes)
  • 1 tbsp tapioca starch
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp coconut sugar

Amounts are totally approx.* I didn’t actually look at the amounts in the original I just eyeballed it. You can always pre-mix the marinade before adding to the meat if you want to test for taste.

Marinade over night or simply while you prep the veggies. Depends on how much time you have! The longer it marinades the more velvety the meat will be!

Noodles & Veg & Egg Oh My!:

  • Rice stick fresh or dry*  (if using dry soak in cold water for an hour and drain/ if using fresh separate the noodles without breaking too much)
  • Thai basil washed and pat dry (pulled off the stem)
  • 2- 3 bell peppers* sliced (all colours)
  • 2- 4 fresh jalepenos (green and red if you can find them! Deseeded if you want less spicy!)
  • 1 onion diced or sliced (white or yellow)
  • 2 eggs (optional – cracked into the pan at the end and wait til setting and scrambling before incorporating!!!)

Note: I feel like you could add mushrooms to this and it would taste great! Might try it next time.

Sauce: ( I double the sauce cause I make a huge family portion!)

  • 4-6 cloves of garlic chopped
  • 4 tbsp Fish Sauce
  • 4- 8 tbps Kecap Manis (My favorite is ABC)



Prep everything! And I mean prep it all. Do not attempt this dish without everything ready cause it will be a disaster!

Cook onions in medium high wok or deep fry pan with some oil. I like my onions to be golden to browned before heading to the next step!

Push the onions to the sides of the wok. Add in a little more oil. Turn the heat up to high and add in the beef. Let seer a bit before moving about. Cook for a few minutes til about half way cooked. Add in the jalepenos and bell peppers. Move about quickly as the wok is on high heat.

Then toss in the basil (I noticed she does this later so you can follow that instruction if you like! I may try adding in later too. I just happened to add it in earlier this time).

Put the noodles on top and pour on the sauce. Splash a little water in… a couple tbsp worth should do it.

Let the noodles sit for a moment. Then incorporate into the mix. Keep tossing everything about for a few minutes. You want the noodles to get softer and take on an elastic-y texture. But don’t over cook!

Once they are almost there push aside, add a touch more oil and crack the eggs. Let them set a bit before scrambling about… and make sure to almost fully scramble before incorporating them into the noodles.

Feel free to serve with some chopped red Thai chilis and some extra fresh basil!

And of course if you want it extra spicy leave the seeds in your jalepenos! We de-seeded this time and I found it totally mild. Sometimes jalepenos are super hot and others not so much so maybe taste test them before you decide!



Noodles soaked for an hour then drained.


Steak sliced thinly and marinated in oyster sauce, soy sauce, coconut palm sugar, white pepper and tapioca.


Onion getting brown and giving the wok a ton of flavour!


Red and green jalepenos seeded and chopped.


Red, green and orange bell peppers sliced.


Fresh Opal Basil!


Onions and beef getting aquainted with peppers and basil!


Once the beef and veggies have cooked a bit top with the noodles and sauce. You can add a splash of water as well if it seems like it needs it!


Noodles and sauce have been added and are being pushed aside to add the egg.


Once the egg is cooked it is incorporated into the noodles. Keep stiring fast and furious until the noodles have softened even further and take on an elastic chewy texture. Careful not to overcook – you don’t want noodle breakage!


And plated! If you want extra spicy leave it the jalepens with seeds intact, add in some chopped red thai chilis and pour on some chili oil. YOUCH! That’s YUM + OUCH!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s