Equipment
* optional
Ingredients
Seafood
- 260 g black tiger prawns, raw, headless, shell-on
Noodles
- 150 g dried wide rice noodles, dry
Aromatics and Produce
- 4 garlic, peeled
- 3 thai bird's eye chilies, stemmed
- 1 shallot, thinly sliced
- 80 g red bell pepper, julienned
- 80 g baby corn, halved lengthwise
- 25 g thai basil leaves, fresh whole leaves, tightly packed
Sauce and Oil
- 30 ml oyster sauce
- 20 ml fish sauce
- 15 ml light soy sauce
- 10 ml dark sweet soy sauce
- 10 g palm sugar, finely grated
- 30 ml water
- 30 ml peanut oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 583 kcal
- Protein
- 27 g
- Carbohydrates
- 83 g
- Fat
- 15 g
- Sodium
- 2528 mg
- Saturated Fat
- 3 g
- Potassium
- 731 mg
- Calcium
- 141 mg
- Iron
- 2.7 mg
- Magnesium
- 85 mg
- Phosphorus
- 360 mg
- Zinc
- 2.2 mg
- Water
- 194 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place dried wide rice noodles into a heatproof bowl, cover completely with hot tap water at 60°C (140°F), and soak for 15 minutes until pliable but still slightly firm at the core.
Drain the soaked noodles thoroughly through a colander and set aside at room temperature.
Peel and devein the black tiger prawns, leaving tails intact if desired, then wash your hands, knife, and cutting board thoroughly with warm soapy water to eliminate cross-contamination risk.
Pat the peeled prawns completely dry using paper towels.
Pound the garlic and Thai bird's eye chilies together in a mortar and pestle into a rough, bruised paste.
Whisk together oyster sauce, fish sauce, light soy sauce, dark sweet soy sauce, grated palm sugar, and water in a small heatproof bowl until the sugar dissolves completely.
Heat 15 ml of peanut oil in a wok over high heat until wisps of smoke appear at roughly 200°C (392°F).
Add the prepared prawns in a single layer and sear without moving for 1 minute, flip, and cook for 1 additional minute until the flesh is completely opaque and pearly white, verifying the internal temperature registers at least 63°C (145°F) on a digital instant-read thermometer.
Transfer the seared prawns immediately onto a clean plate and set aside.
Pour the remaining 15 ml of peanut oil into the wok over medium-high heat, add the pounded chili-garlic paste and sliced shallot, and stir-fry for 30 seconds until intensely aromatic.
Add the julienned red bell pepper and halved baby corn to the wok and stir-fry vigorously over high heat for 1 minute until tender-crisp.
Add the drained rice noodles and the prepared sauce mixture into the wok, tossing rapidly with tongs over high heat for 2 minutes until the noodles absorb the sauce and turn glossy and rich brown.
Return the seared prawns to the wok along with the fresh Thai basil leaves, tossing continuously for 30 seconds until the basil leaves wilt into the hot noodles.
Remove the wok from the heat and divide the stir-fried noodles and prawns evenly between two warm serving plates.
Chef's Notes
- High heat and speed are paramount: measure and chop all ingredients before turning on the stove, as stir-frying takes under 6 minutes total.
- Do not crowd the wok; this recipe is optimized for two portions. If doubling, cook in two separate batches to maintain high pan temperature and prevent braising.
- Pounding chilies and garlic in a mortar and pestle ruptures plant cell walls, releasing significantly more aromatic essential oils than mincing with a knife.
- Authentic drunken noodle flavor relies heavily on Thai basil (bai horapha) or Thai holy basil (bai krapao); avoid using standard Italian sweet basil if authentic anise-peppery aroma is desired.
Storage
Refrigerator: 2 days — Cool rapidly and transfer to an airtight container within 2 hours of cooking.
Reheating: Reheat in a wok or skillet over medium heat with 15 ml of water, or microwave covered until steaming and the internal temperature reaches 74°C (165°F).
Troubleshooting
Noodles break into small mushy pieces and clump together during stir-frying
Cause: Noodles were either soaked in water that was too hot, soaked too long, or moved too aggressively in the wok
Fix: Cannot be fixed once broken, but you can finish cooking quickly over maximum heat to dry the surface moisture and prevent further disintegration
Prevention: Soak dried wide noodles in warm water at 60°C (140°F) for no more than 15 minutes until pliable with a firm core, and toss gently using tongs
Prawns become rubbery and dry
Cause: Prawns were overcooked past 63°C (145°F) or left in the wok while cooking the vegetables and noodles
Fix: Cannot be fixed once protein fibers have toughened
Prevention: Sear prawns briefly until just opaque, remove them immediately to a plate, and fold them back in only at the very end of cooking
Dish tastes overly salty or bitter
Cause: Chili-garlic paste was scorched over excessive unmonitored heat, or dark soy sauce was over-measured
Fix: Toss in an extra handful of fresh Thai basil leaves and a squeeze of fresh lime juice to balance the heavy saltiness
Prevention: Sauté the aromatics over medium-high heat rather than smoking heat and measure dark sweet soy sauce with precision
Cultural Context
This dish is inspired by Thailand's iconic street food classic, Pad Kee Mao (Drunken Noodles), which traditionally marries wide rice noodles with bold chilies, pungent garlic, seafood, and fragrant holy or Thai basil. Legend suggests the dish acquired its moniker either as a restorative late-night antidote for revelers or because its fierce, spicy profile demands a cold beverage alongside.
