Drunken Rice Noodles with Pork, Basil and Oyster Sauce

Kuaytiaw Moo Pad Kee Mao

Preparation info
  • Makes

    4 to 6

    servings as part of multi-dish meal
    • Difficulty


Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

Literally translated as “drunk noodles,” There is, oddly, no alcohol in the dish. The name is more suggestive of how you will feel after eating this spicy dish: drunk and they’re often eaten by drunk people at late-night street stands so the name fits. This version is made with sliced pork, but ground pork or chicken can be substituted with equally tasty results.