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Thai Drunken Noodles

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Thai Drunken Noodles, or Pad Kee Mao, is a bold and flavorful stir-fried noodle dish featuring wide rice noodles, tender protein, and vibrant vegetables tossed in a savory, spicy sauce. Despite the name, there’s no alcohol in the dish—it’s said that the intense flavors make it the perfect late-night meal after a night out. Packed with fresh Thai basil, chilies, and garlic, this dish delivers a perfect balance of heat, umami, and aromatic goodness.

Why You’ll Love This Recipe

  • Authentic Thai Flavors: Spicy, savory, and slightly sweet with fragrant Thai basil.
  • Quick and Easy: Ready in under 30 minutes, making it perfect for busy nights.
  • Customizable: Use your choice of protein, spice level, and vegetables.
  • Better Than Takeout: Fresh, homemade, and packed with bold flavors.
  • Gluten-Free Option: Use tamari or gluten-free soy sauce for a gluten-free version.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Noodles:

  • Wide rice noodles (fresh or dried)
  • Protein of choice (chicken, beef, shrimp, tofu)
  • Vegetable oil

For the Sauce:

  • Oyster sauce
  • Soy sauce (or tamari for gluten-free)
  • Dark soy sauce (for color and depth)
  • Fish sauce
  • Brown sugar
  • Water or chicken broth

For the Stir-Fry:

  • Garlic (minced)
  • Thai bird’s eye chilies (or red pepper flakes for milder heat)
  • Onion (sliced)
  • Bell pepper (sliced)
  • Baby corn (optional)
  • Thai basil leaves

Directions

  1. Prepare the Noodles:
    • If using dried rice noodles, soak them in warm water until softened, then drain. If using fresh noodles, separate them gently.
  2. Make the Sauce:
    • In a small bowl, mix oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, and water. Stir until combined.
  3. Cook the Protein:
    • Heat oil in a wok or large pan over medium-high heat.
    • Add the protein and cook until golden and cooked through. Remove and set aside.
  4. Stir-Fry the Aromatics and Vegetables:
    • In the same pan, add more oil if needed. Stir-fry garlic and chilies until fragrant.
    • Add onions, bell peppers, and baby corn, cooking until slightly tender.
  5. Combine Everything:
    • Return the protein to the pan, then add the softened noodles.
    • Pour the sauce over and toss everything together until the noodles absorb the sauce.
  6. Finish with Thai Basil:
    • Stir in fresh Thai basil and remove from heat. Serve immediately.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes

Variations

  • Vegetarian/Vegan: Use tofu and replace fish sauce with extra soy sauce or a vegan fish sauce alternative.
  • Extra Spicy: Increase Thai chilies or add a dash of chili oil.
  • Mild Version: Use red pepper flakes instead of fresh chilies for a milder heat.
  • Different Proteins: Try pork, shrimp, or a mix of seafood.
  • More Veggies: Add mushrooms, carrots, or snap peas for extra crunch.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a pan with a splash of water to loosen the noodles, or microwave for 1-2 minutes.
  • Freezing: Not recommended, as rice noodles can become mushy when frozen and reheated.

FAQs

Why is it called “Drunken Noodles”?

The name comes from its bold, spicy flavors that pair well with a drink, or because it’s a popular dish to eat after drinking.

Can I make this dish gluten-free?

Yes! Use tamari instead of soy sauce and a gluten-free oyster sauce.

What kind of basil should I use?

Thai basil is best for authentic flavor, but regular basil can work in a pinch.

Can I use a different type of noodle?

Wide rice noodles are traditional, but fettuccine-style rice noodles or even spaghetti can be used.

How do I prevent the noodles from sticking together?

Toss them with a bit of oil after cooking and make sure they’re not over-soaked.

Can I use pre-made stir-fry sauce?

You can, but making the sauce from scratch gives the best flavor.

How do I make it less spicy?

Reduce or omit the Thai chilies and use a mild chili paste instead.

What can I serve with Drunken Noodles?

It pairs well with Thai iced tea, cucumber salad, or spring rolls.

Can I double the recipe?

Yes, but stir-fry in batches to avoid overcrowding the pan.

Can I cook this in a regular pan instead of a wok?

Yes! A large skillet works fine, but a wok gives better heat distribution.

Conclusion

Thai Drunken Noodles (Pad Kee Mao) is a bold, flavorful dish that’s quick, easy, and perfect for a homemade takeout-style meal. The combination of spicy chilies, savory sauce, and fragrant Thai basil makes every bite irresistible. Whether you like it fiery or mild, with chicken or tofu, this recipe is easy to customize. Try it today and enjoy the taste of Thailand right in your kitchen!

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Thai Drunken Noodles

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Thai Drunken Noodles, known as Pad Kee Mao, are a popular Thai street food featuring wide rice noodles stir-fried with a savory and spicy sauce, fresh vegetables, and aromatic Thai basil. Despite the name, there’s no alcohol in the dish; it’s believed to be a favorite among late-night revelers, hence the term “drunken.”

  • Author: Beth

Ingredients

Scale

For the Sauce:

  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon brown sugar

For the Noodles:

  • 8 ounces wide rice noodles
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2–3 Thai bird’s eye chilies, finely chopped (adjust to taste)
  • 1 small onion, sliced
  • 1 bell pepper, sliced (red or green)
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 cup Thai basil leaves (substitute with regular basil if unavailable)
  • Optional: 1 cup protein of choice (chicken, shrimp, tofu), thinly sliced

Instructions


  1. Prepare the Sauce:
    • In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar until the sugar dissolves. Set aside.
  2. Cook the Noodles:
    • Boil the rice noodles according to the package instructions until al dente. Drain and set aside.
  3. Stir-Fry:
    • Heat the vegetable oil in a large wok or skillet over medium-high heat.
    • Add the minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant.
    • If using a protein, add it now and cook until it’s browned and cooked through.
    • Add the sliced onion, bell pepper, broccoli, and snap peas. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
  4. Combine:
    • Add the cooked noodles to the wok, followed by the sauce mixture. Toss everything together to ensure the noodles and vegetables are evenly coated with the sauce.
    • Add the Thai basil leaves and continue to stir-fry for another minute until the basil is wilted and everything is well combined.
  5. Serve:
    • Transfer the Drunken Noodles to serving plates and enjoy immediately.

Notes

  • Spice Level: Adjust the number of Thai chilies to suit your heat preference. For a milder dish, use fewer chilies or substitute with a milder pepper.
  • Protein Options: Common choices include chicken, shrimp, or tofu. Ensure any protein used is thinly sliced for quick cooking.
  • Noodle Choice: Wide rice noodles are traditional, but you can substitute with other types of noodles if unavailable.
  • Vegetable Variations: Feel free to add or substitute vegetables based on availability and preference.

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