Drunken Rice Noodles with Pork, Basil and Oyster Sauce

Kuaytiaw Moo Pad Kee Mao


Preparation info

  • Difficulty


  • Makes

    4 to 6

    servings as part of multi-dish meal

Appears in

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.


  • ½ lb. (227 g.) pork shoulder, butt, or leg byes size slices, about ⅛ inch (0.3cm) thick
  • 4 Tbsp. Oyster sauce (divided use)
  • 6-10 ( oz. / 4 g.) Dried red chilies, stems and seeds removed
  • 1 lb. (454 g.) Fresh flat rice noodles, ½ inch (1.3 cm.)wide (sen kuaytiaw)
  • 2 Tbsp. Rendered pork fat or vegetable oil
  • 2 Tbsp. Minced garlic
  • 2 Tbsp. Fish sauce (nahm pla)
  • 2 tsp. Granulated sugar
  • ½ cup Water
  • 1 cup Long beans, cut into 1½-inch (4 cm.) lengths
  • ¾ cup Baby corn, fresh or canned, halved diagonally
  • 1 Tbsp. Fresh or brined Green peppercorns (drain and rinse briefly if brined))
  • ¾ cup Bok choy or other leafy green, cut into 2-inch (5 cm.) pieces
  • 1 cup Holy basil or other Asian basil leaves


  1. Marinate pork in 2 Tbsp. oyster sauce 30 minutes. Soak chilies in ½ cup room temperature water 30 minutes, drain and squeeze out excess moisture then pound or chop into a semi-smooth paste. Soak rice noodles for 10 minutes in lukewarm water; separate into individual strands.
  2. Stir-fry the noodles: Heat oil in a large sauté pan or wok over high flame; stir fry pork until cooked through (about 7 minutes). Add chilies and garlic; cook until fragrant (about 30 seconds). Add noodles, fish sauce, sugar, remaining 2 Tbsp. oyster sauce, and water; cook 30 seconds more. Add long beans, baby corn, and peppercorns; cook 1 minute. Add bok choy; cook until tender (about 30 seconds).
  3. Add basil, cook for 10 seconds while gently stir-frying until wilted. Taste and adjust seasonings with fish sauce.