Where is your favorite place to eat in Vegas? Leave a comment.
Executive Chef Jet Tila of Wazuzu at Encore, Las Vegas graciously shares this recipe for Drunken Noodles (Pad Kee Mow) that can easily be prepared at home… without a 250,000 BTU Pow Wok!
Watch Viva Wazuzu to see Chef Jet make his famous Drunken Noodles!
Ingredients for Drunken Noodles (Pad Kee Mow):
3 tbsp black soy sauce
1 tbsp sweet soy sauce
1 tbsp oyster sauce
2 tbsp fish sauce
3 tbsp canola or peanut oil
2-3 garlic cloves, minced
2 eggs
1/3 pounds beef, pork or chicken, thin sliced against the grain
1/2 medium white onion, sliced
4 cups fresh rice noodles, separated
1 cup Thai basil leaves, loosely packed
1/2 medium tomato, sliced
1/2 tsp white pepper
Directions:
- Combine black soy, sweet soy, oyster sauce, and fish sauce in a small bowl and set aside.
- Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.
- Add eggs and lightly scramble until set.
- Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.
- Add fresh rice noodles, sauce, tomatoes and basil; toss to combine for about 3 to 5 minutes. Make sure the noodles are cooked until the edges are slightly crisp.
- Sprinkle white pepper to combine well and adjust seasonings as necessary.
FROM THE WAZUZU KITCHEN
Chef Jet and Chef de Partie, Alex Jun.
Hot and fresh dishes on the line.
Look at all those spices…
WATCH THE VIDEO TO SEE CHEF JET AND HIS DRUNKEN NOODLES IN ACTION!
Hey Betty,
so I fell into your website a few times, and this once I’m browsing. Girl, you have some amazing recipes, really.
As most of your international fans, I too have the “Lost in translation” issue. This dish up here sounds amazing and easy to make, but the various sauces I’m not familiar with. Any thoughts?
Thank you!
Hi Betty,
We have some of the best Thai food in the Northest right here in Connecticut and I have been looking for a recipe that matches the great Thai chefs of this area.
I CAN HONESTLY SAY THIS RECIPE IS BETTER THAN ANY DRUNKEN NOODLE I HAVE HAD IN ANY RESTURAUNT!!
When I took the first bite, I just couldn’t believe how good the dish was. It is so hard to duplicate what the great chefs create, but this recipe exceeded any and all expectations. Thanks!!
Oh yeah!! I can make this. Thank god, I won’t need a nuclear wok to do so either! Thanks, AB!!
Thanks for dropping by my site, Eddie! I’m honored ;)
Oh to have a Pow Wok! When Jet lifts that thing up it’s like looking into the gate of hell!
Great interview! Love me some jet tila, and this was so fun to watch and informative too!
Thanks Amy! Jet is not only an awesome chef, he is one of the coolest people you will ever meet :)
The Encore at the Wazuzu is our favorite place to eat. My nephew’s favorite meal in Vegas was Chef Jet Tila’s “Drunken Noodles” and he is going back to Vegas this year to get the same thing. So glad to see this recipe on the interent, so I can try it at home until we get back there. We live in Florida and only get to Vegas about once every two years. Can’t wait that long to taste it again. Wish me luck.
I made this, I loved this and I recommend it strongly. I did modify one thing though. Instead of fish sauce I used a mushroom flavored soy sauce and instead of black soy I used regular Kikkoman soy sauce
( because thats what I had with me at the time) Also don’t forget the black pepper it really brings everthing into perfect harmony.
Thank you for this recipe.
April
Forgive me I meant white pepper on my previous post.
April! Thank you So much for your comments — it’s so cool to hear from someone else who has made this and I’m so happy you had success. I’ll have to look into mushroom flavored soy sauce :)
Apart from Thai basil, you can use holy basil with this dish and very often finely chopped chilies and garlic mix is used instead of just garlic alone to increase the spiciness. Frankly, I have seen Kee Mow with holy basil more often than Thai bail where I live. It’s a common dish as Pad Thai.
The recipe turned out great! Tastes as if we were eating out. I did modify it. Used tofu,kung pao peppers, and vegetarian fish and oyster sauce.
Alright, Lorenda! So happy to hear it and thanks a bunch for sharing your substitutions – always helpful!
Unless I’ve got eyestrain from too much computer time, I see some ingredients in the picture, namely, green onions and what looks like yellow cherry tomatoes, that I don’t see in the ingredients list. ???
Hi Sheila,
This is the recipe that Chef Jet provided. In my opinion, all great chefs improvise slightly each time they make a dish — did you watch the accompanying video? That will help you create your own interpretation of this wonderful recipe. Others have had success with this recipe and I hope you will as well if you choose to try it.
I agree with Sheila. The recipe as described is not the picture shown. I did not see green onions or shrimp on the ingeredient list. But the recipe looks delicious.
Where can I find fresh rice noodles in Houston? We have a large Asian community here.
Hi Jay, Then why not add green onions or shrimp? It’s the sauce combination that has more to do with this recipe than the meat. You know, when you go to a restaurant and you have the choice of ____ Noodles with chicken, beef or shrimp?
Hi Linda, Wish I could help… I’ve never been to Houston. If you have a large Asian community, why not start there?
Once again, I’d just like to thank Chef Jet Tila for taking the time to shoot this video with me and providing his wonderful recipe.
Made this tonight and used regular light soy sauce instead of sweet soy sauce. I have to admit it was way too salty. Perhaps from not using sweet soy? The thai basil i used was from a jar- all i could get on short notice. How would you suggest to modify this to give it a little kick? I have some chili paste. Think that would blend in ok? Other than being too salty it was kind of plain, not as good as what I’ve had in restaurants.
Hi Hilary,
Did you watch the accompanying video? http://www.averagebetty.com/videos/viva-wazuzu-video/
Chef Jet added thai chilies to the dish when he prepared it for me. I’m sorry it was too salty for your taste, it may have something to do with the regular soy and not sweet soy, although April (a commenter above) said she used regular soy and thought it was wonderful.
My best advice is to use this recipe as a guide, as with all recipes, and change the ingredients and amounts to suite your tastes. I feel very fortunate that Chef Jet Tila shared this recipe and his afternoon with me.
Hope this helps! Thanks for your comment.
How many does this feed typically?
Hi Karly, I would say 4 regular people or two super hungry people.
Great recipe, thanks! A tad salty for me too. Great flavor though, just what i was looking for. I used 8oz dried noodles. Added red pepper and green onions.
Tasty. Although was confused by the recipe, wasn’t sure if they meant regular white onions or scallions as pictured. Also had to add brown sugar and chili sauce as most other drunken noodles recipes called for it.
My bf and I made this and it tasted just like what we get from a Thai Restaurant! We substituted fish sauce with light soy sauce and sweet soy sauce with soy sauce with some sugar in it because we didn’t have either on hand at the time. It was delicious and tasted just like the real deal! Thanks Chef Jet Tila for your amazing recipe and Betty for posting this! :)
This is the BEST drunken noodle recipe there is. There is a place that is near where I live and it taste just like their recipe. I misplaced my printed copy and had to look it up. While in process I saw a video with the chef using ginger. I am not sure how the recipe will taste with ginger because as it stands, it is absolutely perfect. Thank you so much for posting this so many years ago. P.S., Made this for years before I realized that there was actually a real black soy sauce. I had been using the regular stuff at home and needed to do a lot of tweaking at the end to get just the right flavor but once I added the black soy sauce, it was dead on perfect with no adjustments needed other than to use brown sugar vs. white sugar.
wondering how many will this serve?
I watched the chef make this in a you tube video and he also uses hot peppers and ginger .
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