Pad Kee Mao (Drunken Noodles)

This was delicious and easy. I could not find Thai black soy sauce so added 2 teaspoons of brown sugar instead. I added 4 seeded Thai chiles but it wasn't hot at all (but that's because the chiles I picked happened to be mild in heat). Would definitely make again!

I used a 14oz bag of Three Ladies Brand XL dried rice stick (pho) noodles. I doubled the sauce and everything else. The proportions came out just right for me.

Delicious recipe. May add a bunch of scallions and an egg or two next time. Added a little sugar to the sauce (didn’t have the Thai soy) and it was perfect.

I did this but made it different because sometimes I’d rather experiment than go to the store — turned out well so I’m going to note here for myself or others if wanted. No oyster sauce, only one kind of soy. Subbed miso. Did rice vinegar instead of white. No protein, instead: peppers, carrots, cucumber, and tomato. Did the harder ones for 2-3 min then the soft ones for 2-3 more and then the noodles as directed. Mint and basil at the end. Tastes amazing!

Loved this dish. Hot and spicy and garlicky — reminds me of hot steamy nights in Bangkok. I didn’t add Thai basil because I didn’t have any (and I don’t like Italian basil as a substitute). I’ll probably double the sauce next time. I used pad see ew noodles and put them in hot tap water for 20 minutes before adding to the stir fry. Looking forward to adding that I basil next time I can find it. Yummy!

Delicious and nourishing. Next time I’ll make more sauce. Even without “enough” sauce, I inhaled this. Used 2 small Thai chiles. Used slightly less gai lan the full 6 bunches/stalks, but it was still very full of veggies. I used Taiwanese basil.

I’ve made this quite a few times, & it’s excellent. Using a Dutch oven is my new favorite trick—especially since my apt. has an electric stove on which I can’t use a wok. Sticking is minimal, incredibly! (Except using tofu. Don’t use tofu.) I hew closely to the recipe, except: 1) It’s best with 1 pound of fresh wide rice noodles—no soaking required, just separating. (I get these at 99 Ranch here in SoCal.) 2) I replace the Thai black soy sauce with roughly equal parts Chinese dark soy & sugar.

This turned out great. I was skeptical that the sauce would rival my favorite restaurant, but it all came together. I made extra sauce and used leftovers to flavor a chicken and mushroom soup, perfection! Based on other comments, I used a little honey in place of the black soy sauce.

Fantastic recipe. Have made it many times, subbing out different vegetables and proteins (if not using ground cut the protein thin so they cook quickly!). And even used a Scotch Bonnet pepper in place of serrano or red bird’s-eye once. Which added great flavor and I felt the perfect amount of heat

Quite good! Used the dutch oven instead of a large fry pan and really liked the results! Also used the "square rice noodles" Not noodles but square "noodles" and like the result-the noodles did not get all squished together. Agree not too sweet but you can add some if needed. Lots of fresh basil and the protein a combo of a shrimp and 8 ounces pork.

This was really delicious. I made it with shrimp, bok choy and I added some red bell pepper for color and additional veg. I didn't have chilies, so I added some sambal paste we had at home.

Must use thai basil, not regular

Loved this. Made with tofu - medium firm broke down a bit but that was fine for me. Also might blanch the gai lan in salted water next time to add flavor and also reduce cooking time in the wok.

I gave this one star because if you follow the instructions, you end up with broken, gelatinous rice noodles. The picture looks like tagliatelle pasta. Cook the tagliatelle noodles to al dente minus 2 minutes and run cold water over to prepare them to be finished in the wok. If you use tofu, pre cook the tofu until it is golden brown and crispy. Also, double the sauce if using tofu.

Mostly posting so I can remember what I did. With only a college student's pantry to work with, I made the sauce with 4 tbs soy sauce, 2 tbs fish sauce, and around 1/4 cup of dark brown sugar to sub for sweet soy sauce and oyster sauce. This worked pretty well. 1/4 cup sugar matched the sweetness I would expect from a restaurant but I suspect is a bit sweeter than what this recipe intends. The thai basil is key to making this dish taste right. Can def throw in a lot of veggies tho.