Drunkard's Noodles

Pad kee mao, or “drunkard’s noodles," is a Thai street food legend. The name supposedly comes from the idea that only someone who’s had a few too many drinks would want noodles this spicy. Whether that’s true or not, the flavor is undeniable.

Garlic and green chilies hit hot oil first, filling the kitchen with that intoxicating sizzle. Noodles go in next, followed by tomato, onion, bell pepper, and a splash of dark and light soy sauce. Kaffir lime leaves and fresh basil added at the end bring a burst of fragrance that ties the whole bowl together.

This version is vegetarian, but it doesn’t lack for punch.

Pro Tips

• Use wide, flat rice noodles if you can find them. They soak up the sauce better than thin noodles and have a more satisfying chew.
• Get your wok screaming hot before adding the oil. That high heat is what gives the noodles their slightly smoky, charred “wok hei” flavor.
• Tear the basil leaves by hand and add them right at the very end. They wilt in seconds and lose their punch if overcooked.
• Adjust the chilies to your tolerance. Two small green chilies is moderate by Thai standards. Go up to four if you want the real thing.