Thai Drunken Noodles with Beef

Pad Kee Mao, commonly known as Drunken Noodles, likely originated in Thailand during the mid-twentieth century as part of the country's vibrant street food culture.

The name suggests these noodles were traditionally consumed with beer or as a remedy for hangovers, though this origin remains anecdotal. The dish exemplifies Thai-Chinese culinary fusion, utilising wide rice noodles similar to those in Chinese chow fun, yet incorporating distinctly Thai flavour profiles through fish sauce, holy basil or Thai basil, and bird's eye chillies.

Vendors across Bangkok and provincial markets developed regional variations, some incorporating holy basil for its peppery bite, others preferring the sweeter Thai basil. The cooking method requires intense heat to achieve proper caramelisation of the sauce ingredients while maintaining the structural integrity of the noodles. Unlike the more internationally recognised Pad Thai, Pad Kee Mao maintains a stronger connection to traditional Thai palates with its emphasis on basil and minimal use of tamarind or peanuts. The dish remains a staple in Thai households and restaurants, valued for its ability to accommodate various proteins whilst maintaining its characteristic bold, aromatic profile. ■

See the full recipe for Thai Drunken Noodles with Beef