Sticky Thai Basil Pork Noodles Recipe
These Sticky Thai Basil Pork Noodles bring the fiery, sweet-savory punch of Pad Kee Mao straight to your table in just 30 minutes—fast, bold, and addictive.
Sticky Thai Basil Pork Noodles (Pad Kee Mao-Inspired)
Sticky rice noodles tossed with spicy Thai basil pork in a sweet-savory sauce—ready in under 30 minutes and packed with bold flavor.
Ingredients
- 8 oz wide rice noodles
- 1 lb ground pork
- 1 cup Thai basil leaves (or Italian basil + mint combo)
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 3 Thai chilies, finely chopped (adjust to taste)
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- Optional: sliced red bell pepper, scallions for garnish
Instructions
- Soak rice noodles in hot water according to package instructions until tender, then drain and set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and cook until browned and slightly crispy, about 5–7 minutes.
- Add garlic, shallots, and Thai chilies to the pork. Stir-fry until fragrant, about 1–2 minutes.
- Stir in dark soy sauce, oyster sauce, fish sauce, and brown sugar. Let the mixture bubble and thicken slightly, forming a sticky glaze.
- Toss in the drained noodles and stir-fry everything together until well coated, 1–2 minutes.
- Turn off the heat and immediately add Thai basil. Toss until wilted from residual heat. Serve hot with optional garnishes.
Nutrition
Thai Basil Pork Noodles Recipe Video
If you're craving a fiery, flavor-packed noodle dish that brings the essence of Thai street food to your kitchen, this Sticky Thai Basil Pork Noodles (Pad Kee Mao-Inspired) recipe is your go-to.
This dish combines the savory depth of ground pork with the aromatic punch of Thai basil, all tossed with chewy rice noodles in a spicy, sweet, and tangy sauce. It's a quick and satisfying meal that's perfect for busy weeknights or when you need a comforting bowl of noodles.
Sticky Thai Basil Pork Noodles (Pad Kee Mao-Inspired)
This dish is a delightful twist on the classic Pad Kee Mao, commonly known as Drunken Noodles. While the traditional version often features wide rice noodles and a variety of proteins, this recipe focuses on ground pork, which absorbs the sauce beautifully and offers a hearty texture.
The "sticky" aspect comes from the slightly caramelized sauce that clings to each noodle strand, ensuring every bite is packed with flavor.
Ingredients
- 12 oz wide rice noodles
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced
- 4 Thai bird's eye chilies, finely chopped (adjust to taste)
- 1 pound ground pork
- 1/2 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 handfuls Thai basil leaves (or regular basil if unavailable)
- Juice of 1 lime
- Lime wedges, for serving
For the sauce:
- 1/4 cup fish sauce
- 1/4 cup sweet soy sauce (kecap manis)
- 2 teaspoons rice vinegar
Instructions
Prepare the noodles: Cook the rice noodles according to the package instructions until al dente. Drain and set aside.
Make the sauce: In a small bowl, combine the fish sauce, sweet soy sauce, and rice vinegar. Mix well and set aside.
Cook the aromatics: Heat the vegetable oil in a large wok or skillet over high heat. Add the minced garlic and chopped chilies, stirring constantly for about 10 seconds until fragrant.
Add the pork: Add the ground pork to the wok, breaking it up with a spatula. Cook until it's browned and cooked through, about 5-7 minutes.
Add vegetables: Stir in the sliced onion and red bell pepper. Cook for another 2-3 minutes until the vegetables are slightly softened.
Combine noodles and sauce: Add the cooked noodles to the wok, followed by the sauce. Toss everything together to ensure the noodles are well coated and the sauce is evenly distributed.
Add basil and lime: Stir in the Thai basil leaves and cook for another minute until the basil is wilted. Squeeze in the juice of one lime and give everything a final toss.
Serve: Divide the noodles among serving plates and garnish with lime wedges. Serve immediately.
Tips and Substitutions
Noodle options: If you can't find wide rice noodles, you can use pad Thai noodles or even spaghetti in a pinch.
Protein alternatives: Ground chicken or beef can be used instead of pork. For a vegetarian version, tofu or tempeh works well.
Adjusting heat: Control the spiciness by varying the number of chilies. Removing the seeds will also reduce the heat.
Basil varieties: While Thai basil offers a unique flavor, regular sweet basil can be used if Thai basil is unavailable.
Serving Suggestions
This dish is hearty on its own but can be complemented with a simple cucumber salad or a side of steamed vegetables. A cold beer or a refreshing iced tea pairs wonderfully with the spicy and savory flavors of the noodles.
FAQs
Q: Can I make this dish ahead of time?
A: While best enjoyed fresh, you can prepare the components ahead of time. Store the cooked noodles and sauce separately in the refrigerator for up to 2 days. Combine and reheat when ready to serve.
Q: Is this dish gluten-free?
A: To make it gluten-free, ensure that the fish sauce and soy sauce used are gluten-free varieties. Also, verify that the rice noodles are certified gluten-free.
Q: How can I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water if necessary to loosen the sauce.
This Sticky Thai Basil Pork Noodles (Pad Kee Mao-Inspired) recipe brings the vibrant flavors of Thai cuisine to your home kitchen. It's a dish that's sure to become a favorite for its bold taste and satisfying texture.
