Drunken Noodles (Guey Teow Pad Ki Mow)

It is called drunken noodles not because it contains alcohol (it doesn't) but because in Thailand when people ate it they would drink whiskey with it. It was so hot that everyone would get drunk. See my comments below for my my opinion on this.
2-3 medium sized meals
Preparation Time:
0.25 hours


  • 100g chicken (minced)
  • 100g rice stick noodles
  • 1 Tbsp peanut oil
  • 2 cloves garlic, chopped
  • 2 small red chillis, chopped
  • 1½ tsp chilli powder
  • 20ml fish sauce
  • 20ml sweet soy sauce
  • 10ml seasoning soy sauce
  • 1 medium tomato, chopped (without seeds or in wedges)
  • 2 Kaffir lime leaves
  • Roasted peanuts (garnish)
  • 2 eggs
  • ¼ cup basil leaves
  • coriander leaves (garnish)
Cooking Instructions
  1. Soak the noodles in warm water until they become soft
  2. Heat half the oil in wok, then add the eggs. Quickly fry them until they start to scramble (less than a minute) and then take them out.
  3. Add rest of the oil to wok, and fry garlic until golden brown
  4. Add fresh chillis and chilli powder and stir for 2 minutes
  5. Add minced chicken and stir until well browned
  6. Add half quantities of fish sauce and sweet soy sauce, then add lime leaves. Stir quickly
  7. Add chopped tomato and noodles. Stir until cooked. Add the rest of sauces and basil leaves
  8. Serve and garnish with extra basic leaves, coriander leaves and crushed peanuts
Yukiko Anschutz, WEA instructor