Comments on: Authentic Thai Drunken Noodles Recipe - Pad Kee Mao

By: Forest

Forest — Fri, 28 Mar 2025 22:31:29 +0000

Where does the sweetness come from in this recipe? I notice many others have palm sugar or sweet soy but you recipe does not. Could you comment on this? Thanks so much!

By: Christopher Maurer

Christopher Maurer — Wed, 26 Feb 2025 16:32:20 +0000

I like this recipe but the sauce needed more salt/fish sauce and more sugar even though I used sweetened soy sauce. Mixing a little sweet chili sauce into the cooked result helped a lot.

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 08 Jun 2024 23:56:22 +0000

In reply to M. Ingredient amounts are in the recipe card in the bottom of the post!

By: M

Tue, 04 Jun 2024 17:11:24 +0000

How many (what is the weight of the) noodles do I use per portion?

By: Jennifer

Jennifer — Tue, 04 Jun 2024 00:11:04 +0000

Pad Kee Mao is one of my favorite dishes and thanks to you, I'm really good at making it at home now! I appreciate all your info on ingredients and your videos. I'm lucky enough to have access to authentic ingredients and I think it makes a huge difference, but I wouldn't know what I was doing without all of the information you provided and your recipes.

By: Suresh Sampath

Suresh Sampath — Sun, 21 Apr 2024 01:19:45 +0000

This recipe was absolutely spot on. I made it exactly the way you had shown except for using Thai basil inatead of the hard to find holy basil and it was outstanding. I felt it was better than all of the Thai restaurant pad kee mao’s I’ve had in the USA.

By: Don Carr

Don Carr — Wed, 06 Mar 2024 19:30:21 +0000

I made this last week and it was great. Next time I will use glass noodles (Woon Sen)

By: Suzanne Martin

Suzanne Martin — Tue, 09 Jan 2024 13:58:51 +0000

This was totally delicious! Next time I will cook the noodles a bit longer. They tasted great anyway because of frying them a little. Thanks for that advice. Chinese broccoli is so good! I lost my thai chili's enroute from the store so I used Sriracha instead. I will definitely be repeating this one! Thai food is a gift from heaven!

By: Suzanne

Suzanne — Thu, 04 Jan 2024 22:18:39 +0000

I sent my husband to the Asian grocery store for one pack of thai basil for pho and he came back with 6 packs! This will be a perfect recipe to use my basil up. Thanks!

By: Chris

Chris — Sun, 10 Dec 2023 05:34:57 +0000

Hi Pailin,
I made this tonight, and really enjoyed it - similar enough to the Pad See Ew that I've gotten used to, but with that nice bit of chili heat. The issue I had tonight was my basil - I found Thai Holy Basil at a Chinese grocery up in Massachusetts last month, and I froze what I didn't use. I threw it in late with my gai lan leaves, but it came out very tough and waxy. Many leaves were too chewy to be enjoyable. The flavor was good on the thinner ones, and everything else was great. Do you think this was maybe related to my freezing it? Or did I simply get some poorly grown Holy basil? It looked right, but the leaves were fairly thick and glossy looking. Or, should I have cooked the Thai basil longer than I would have with typical sweet basil? Thanks for any ideas you might have! Looking forward to trying this one again!

By: Andrew Eames

Andrew Eames — Sun, 05 Nov 2023 17:45:50 +0000

Very enjoyable recipe, though I am willing to admit that next time I will probably halve the grachai or leave it out entirely. It's an interesting flavor and makes for a very herby dish (especially combined with the basil and peppercorns), but for me it takes away a little of the "comfort" aspect that I enjoy with drunken noodles. Five stars for your overall body of content, though - always extremely helpful!

By: Mohini

Mohini — Sun, 29 Oct 2023 22:55:07 +0000

These drunken noodles are fantastic. My all time favorite dish, I have been trying to make these at home for YEARS! Have tried at least 5 different recipes, most that I have had to convince myself to actually eat because they were so meh. These taste like restaurant style drunken noodles. SO GOOD. Your video is extremely helpful to learn how to actually cook each ingredient - with limited ingredients, the order of food is so important. And the tips you provide have really allowed for a flawless dish to come together. I did add a little more sauce and sugar to each batch for personal preference but would not change a thing! The universal sauce is GOLD! Cannot thank you enough for this beautiful and delicious recipe, Pailin!

By: Karri Hicks

Karri Hicks — Tue, 12 Sep 2023 23:16:51 +0000

Just made it for tonights dinner. Delish! Will definitely be making it again!

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 09 Aug 2023 23:45:45 +0000

In reply to Jaymie. This is something that I think should be served relatively quickly after it's made, as cold rice noodles don't taste good. So it won't go "bad" but the texture won't be as good.

By: Jaymie

Jaymie — Mon, 31 Jul 2023 19:00:25 +0000

I want to make this for a pool party! But do you think this will last outside in the shade or will it go back quickly if it’s too hot?

By: Kashfia Rahman Angel

Kashfia Rahman Angel — Mon, 17 Jul 2023 02:45:35 +0000

Wow! Certain ingredients I couldn’t find, certain ingredients it took me a long time to find. Holy basil has such a different taste than Italian basil that I personally wouldn’t add Italian basil if I couldn’t find holy basil. Make the effort to find Thai soy sauce. It makes all the difference. Also the fresh rice noodles, if I couldn’t find fresh rice noodles I wouldn’t bother with dry. Fresh is unreal!

By: Sydney Lou

Sydney Lou — Fri, 07 Jul 2023 02:36:33 +0000

I've tried a few recipes for drunken noodles and yours is the best by far. The tip on separating the rice noodles is a game changer. Thank you!

By: T

Sat, 27 May 2023 00:05:18 +0000

Absolutely perfect. I have a new staple dish!