These wide rice Drunken Noodles get tossed with tender chicken, bright vegetables, and a bold, spicy sauce that clings to every chewy strand. The smell of garlic and Thai basil hitting a hot wok is enough to make anyone's stomach rumble. I first tried this dish at a tiny street cart in my neighborhood, and I've been hooked ever since. The best part? You can have this restaurant-quality Pad Kee Mao on your table in just 30 minutes using ingredients you probably already have.
If you love quick weeknight meals with big flavor, you'll also want to try my Garlic Parmesan Chicken Meatloaf or Easy Creamy Pesto Chicken Recipe | 20-Minute Comfort Dinner .For more Asian-inspired comfort food, check out my Crispy Hot Honey Chicken Caesar Salad .
Why You'll Love This Pad Kee Mao Recipe
This homemade Pad Kee Mao brings all the flavor of authentic Thai noodles without needing a flight to Bangkok. The wide rice Drunken Noodles soak up that savory-spicy sauce perfectly, and the Thai holy basil adds a peppery, almost licorice-like note that makes the whole dish come alive.
It's also incredibly flexible. You can swap the chicken for shrimp, tofu, or even beef. The vegetables can change based on what you have in your fridge. And if you don't like spicy food, you can dial the heat way down or crank it up if you love the burn.
Plus, it's fast. Seriously fast. Faster than ordering takeout and way fresher.
Jump to:
Drunken Noodles Ingredients
These simple ingredients come together to create layers of savory, spicy, umami-rich flavor.
See Recipe Card Below This Post For ingredients Quantites
Noodles & Stir Fry
- Wide rice noodles: These flat, chewy Drunken Noodles are the heart of the dish and soak up all that delicious sauce.
- Sesame oil: Adds a nutty richness and keeps everything from sticking. You can use canola oil if you prefer.
- Shallots: Milder and sweeter than onions, they add depth without overpowering the other flavors.
- Carrots: Thinly sliced carrots bring a touch of sweetness and a nice crunch.
- Chicken breast: Chopped into bite-sized pieces for quick cooking. Shrimp or tofu work just as well.
- Garlic: Minced fresh garlic is a must for that bold, aromatic base.
- Fresh ginger: Just a little bit adds warmth and a subtle zing.
- Zucchini: Thinly sliced zucchini softens quickly and soaks up the sauce.
- Green bell pepper: Adds color, crunch, and a mild sweetness.
- Green onions: Chopped green onions bring a fresh, sharp bite. The white parts cook down, and the green tops stay bright.
- Roma tomato: Sliced tomato breaks down slightly and adds a touch of acidity.
- Thai Holy Basil leaves: The star herb of this dish. It has a spicy, peppery flavor that regular basil can't quite match, but regular basil will still taste great.
Sauce
- Oyster sauce: Thick, savory, and slightly sweet, this is the base of the sauce.
- Low sodium soy sauce: Adds salty umami without making the dish too salty.
- Fish sauce: A little goes a long way. It adds a funky, savory depth that's essential to Thai cooking.
- Brown sugar: Balances the salty and spicy with just a hint of sweetness.
- Water: Thins out the sauce so it coats the Drunken Noodles evenly.
- Thai red chili paste: This is where the heat comes from. Start with less if you're sensitive to spice, or add more if you like it hot. Sriracha or crushed red pepper flakes work too.
how to make Drunken Noodles
Cook the noodles: Cook your wide rice Drunken Noodles according to the package directions, usually about 5 to 7 minutes in boiling water. Drain them well and set aside.
Mix the sauce: In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, brown sugar, water, and chili paste until smooth. Set it aside so it's ready to go.
Start the stir fry: Heat 1 tablespoon of sesame oil in a wok or large skillet over high heat. Add the chopped shallots and sliced carrots, and cook for about 2 minutes, stirring often, until they start to soften.
Cook the chicken: Add the remaining tablespoon of oil to the pan. Toss in the chopped chicken, season it with a little black pepper, and cook, stirring frequently, until the chicken is fully cooked through and no longer pink, about 5 to 6 minutes.
Add aromatics: Stir in the minced garlic and fresh ginger. Cook for just 10 seconds until you can smell that amazing fragrance, but don't let the garlic burn.
Add the vegetables: Toss in the sliced bell pepper, zucchini, tomato, and the white parts of the green onions. Stir everything together and cook for 2 minutes until the vegetables are just tender but still crisp.
Combine noodles and sauce: Add the cooked Drunken Noodles to the pan and pour the sauce over the top. Use tongs or a large spoon to toss everything together, making sure the noodles are coated evenly. Cook for a few more minutes until everything is warmed through and the sauce has soaked into the noodles.
Finish with basil: Remove the pan from the heat and stir in the roughly chopped Thai basil leaves. They'll wilt slightly from the residual heat and release their peppery aroma.
Serve: Plate the Drunken Noodles immediately and garnish with the remaining green onion tops and extra chili sauce, sriracha, or crushed red pepper flakes if you want more heat.
Substitutions and Variations
Protein swaps: Use shrimp, tofu, beef, or pork instead of chicken. Shrimp cooks even faster, so add it later in the process.
Noodle alternatives: If you can't find wide rice Drunken Noodles, use regular rice noodles or even flat rice stick noodles. In a pinch, linguine or fettuccine can work.
Basil substitute: Regular Italian basil is fine if you can't find Thai holy basil. It won't have the same peppery bite, but it'll still taste fresh and delicious.
Vegetable changes: Bell peppers, snap peas, broccoli, baby corn, or bok choy all work great. Use what you have.
Heat level: Leave out the chili paste entirely for a mild version, or add extra if you like it spicy.
Equipment for Drunken Noodles
Wok or large skillet: A wok is ideal for high-heat stir frying, but a large skillet works just fine.
Medium saucepan: For cooking the Drunken Noodles.
Small mixing bowl: To whisk together the sauce ingredients.
Knife and cutting board: For prepping all the vegetables and chicken.
Tongs or large spoon: To toss everything together without breaking the Drunken Noodles.
Storage and Reheating Tips
Storage: Keep leftover Drunken Noodles in an airtight container in the fridge for up to 3 days. The noodles may absorb some of the sauce as they sit.
Reheating: Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the Drunken Noodles. You can also microwave them, but the texture won't be quite as good.
Freezing: I don't recommend freezing this dish because the Drunken Noodles and vegetables don't hold up well after thawing.
expert tips
Use high heat: This dish needs to cook fast and hot. Don't turn the heat down or everything will steam instead of stir fry.
Prep everything first: Once you start cooking, things move quickly. Have all your ingredients chopped, measured, and ready to go.
Don't overcook the noodles: They'll cook a bit more in the wok, so stop them when they're just tender.
Fresh basil at the end: Add the basil after you remove the pan from the heat so it stays bright and doesn't turn brown.
Taste and adjust: Every brand of soy sauce and fish sauce is different. Taste the sauce before you add it and adjust the salt, sweet, or spice to your liking.
FAQ
Are Drunken Noodles the same as Pad Kee Mao?
Yes, they're the same dish. Pad Kee Mao is the Thai name, and Drunken Noodles is the English translation. Both refer to this spicy, savory stir-fried noodle dish made with wide rice Drunken Noodles and Thai holy basil.
What are some common Pad Thai mistakes?
The biggest mistake is using too much heat too fast, which can burn the garlic or make the Drunken Noodles stick together. Another common issue is adding the sauce too early, which makes everything soggy instead of letting the Drunken Noodles get a little crispy. Always prep everything before you start cooking.
How long do Drunken Noodles last in the fridge?
They'll keep for about 3 days in an airtight container. The Drunken Noodles will soak up more sauce as they sit, so they might seem a little drier when you reheat them. Just add a splash of soy sauce or water to bring them back to life.
Why is Pad Kee Mao called Drunken Noodles?
There are a few stories, but most people say it's because the dish is so spicy and flavorful that it's the perfect food to eat after a night of drinking. Others say it's a dish that was popular at late-night food stalls. Either way, there's no alcohol in the recipe itself.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Drunken Noodles
Spicy Thai Drunken Noodles
Ingredients
Method
- Prepare the rice noodles according to the package directions, then drain and set aside. prep
- Whisk all sauce ingredients together in a small bowl until fully blended, then reserve nearby. mix
- Place a wok or large skillet over high heat and warm half of the oil until shimmering. prep
- Add the chopped shallots and sliced carrots, cooking briefly until just softened. prep
- Pour in the remaining oil, then add the chicken pieces and season lightly with pepper, cooking until no longer pink. prep
- Stir in the garlic and ginger, letting them sizzle briefly until fragrant. prep
- Add the bell pepper, zucchini, tomato slices, and the white parts of the green onions, cooking until vegetables begin to soften. prep
- Add the cooked noodles to the pan and immediately pour the sauce over everything. assemble
- Toss continuously and cook until the noodles are heated through and evenly coated. finish
- Remove from heat and fold in the chopped basil until wilted. finish
- Serve right away, topped with remaining green onions and extra chili paste if desired. finish
Leave a Reply