Oh, let me tell you about this Drunken Noodles (Pad Kee Mao) Recipe! It’s one of those dishes that instantly transports you to a bustling Thai street food market with every bite. The combination of wide, chewy rice noodles, fragrant Thai basil, spicy chilies, and a rich, savory sauce makes it bursting with flavor — it’s just the kind of comfort food that feels exciting and satisfying all at once.
What I love most is how quick it comes together. Whether you’re craving a fast weeknight dinner or want to impress friends with something a little exotic, this Drunken Noodles (Pad Kee Mao) Recipe has your back. And trust me, once you get the hang of balancing that sauce and fresh ingredients, you’ll want to make it over and over again!
Why You’ll Love This Recipe
- Authentic Flavors: Combines spicy, sweet, salty, and aromatic notes that mimic traditional Thai street food.
- Speedy and Easy: Ready in under 20 minutes, perfect for busy weeknights or last-minute cravings.
- Flexible Ingredients: Adaptable with what you have on hand, from chicken to basil substitutions.
- Crowd-Pleaser: My family goes crazy for this, and it’s fantastic for sharing with friends too!
Ingredients You’ll Need
The ingredients in this Drunken Noodles (Pad Kee Mao) Recipe come together to create that perfect harmony of flavors. Keep an eye out for fresh Thai basil and good-quality rice noodles to really elevate your dish.
- Dried wide rice noodles: These thick noodles have the best chewy texture and soak up the sauce wonderfully.
- Oil (peanut, vegetable, or canola): A neutral oil works well for stir-frying without overpowering the other flavors.
- Garlic: Minced fresh garlic builds a fragrant base that wakes up your senses.
- Birds eye chili or Thai chilies: Adds vibrant heat; deseed to tame the spice a bit if you like it milder.
- Onion: Sliced for a slight sweetness that balances the heat.
- Chicken thighs: Juicy and tender, but chicken breast can work if that’s what you’ve got.
- Fish sauce (or soy sauce): Gives that essential salty umami depth classic to Thai cooking.
- Green onions: Adds a subtle sharpness and color to the final dish.
- Thai or Thai Holy Basil leaves: The signature herb that gives Pad Kee Mao its distinctive, slightly peppery aroma.
- Oyster sauce: Sweet and savory, it ties the sauce components nicely together.
- Light soy sauce: For that salty, savory backbone without too much color.
- Dark soy sauce: Adds a richer color and a hint of sweetness—don’t skip this!
- Sugar: Balances the salty and spicy notes with a touch of sweetness.
- Water: Helps loosen the sauce so it coats the noodles perfectly.
Variations
I love to tweak this Drunken Noodles (Pad Kee Mao) Recipe depending on what I have and how spicy I’m feeling. You can totally make it your own without losing that signature punch of flavor.
- Vegetarian Version: Swap chicken for tofu or mushrooms and use soy sauce instead of fish sauce—I’ve done this many times, and it’s just as satisfying!
- Seafood Twist: Shrimp or even squid make this recipe feel extra special for date nights or weekend feasts.
- Mild Heat: If you’re not into spicy scares, try reducing the chilies or using just a pinch of chili paste for a gentler buzz.
- Greens Galore: Add bell peppers, snap peas, or baby corn for some crunch and color variability.
How to Make Drunken Noodles (Pad Kee Mao) Recipe
Step 1: Prepare the Noodles
Start by soaking or cooking your dried wide rice noodles according to the packet instructions. I like to give them a quick rinse under cool water once they’re softened—this stops them from sticking together and helps maintain that perfect chewy texture when stir-fried. Don’t overcook them here, or they’ll turn mushy later on.
Step 2: Mix the Sauce
While your noodles are soaking, whisk together oyster sauce, light soy sauce, dark soy sauce, sugar, and water in a small bowl. This sauce combo is where the magic happens — balancing salty, sweet, and savory. The dark soy sauce gives it that gorgeous color, so don’t skip it!
Step 3: Stir Fry Aroma and Heat
Heat your wok or large skillet on high until it’s very hot, then add your oil. Toss in the minced garlic and chopped chilies, and fry for just about 10 seconds. Seriously, don’t inhale too deep here because the chili’s aroma hits you like a wave! This quick sizzle brings out those essential flavors without burning the garlic, which can turn bitter.
Step 4: Build Layers with Onion and Chicken
Add the sliced onions and cook for about a minute until they soften slightly and sweeten the dish. Then throw in your bite-sized chicken pieces and the fish sauce, stirring frequently so that everything cooks fast and evenly—about 2 minutes should do it. The fish sauce infuses the chicken with that umami depth that makes this dish unforgettable.
Step 5: Toss in Noodles and Sauce
Time to add green onions, your prepared noodles, and the sauce mix. Stir everything together for about a minute or until the sauce thickens and sticks to every noodle strand. You’ll notice the glossy coating and amazing aroma filling your kitchen—that’s a sure sign you’re nailing it!
Step 6: Finish with Basil and Serve
Remove the wok from heat immediately, then add the Thai basil leaves and toss just until they’re wilted. The fresh basil brings a peppery, slightly licorice note that’s signature to Drunken Noodles (Pad Kee Mao) Recipe. Serve it hot—this dish tastes best straight off the stove!
Pro Tips for Making Drunken Noodles (Pad Kee Mao) Recipe
- Pre-soak Noodles Perfectly: I always soak the noodles until just pliable rather than fully soft to prevent mushiness during stir-fry.
- Heat Matters: Using a very hot wok lets you fry ingredients quickly and keeps vegetables crisp and chicken tender.
- Control the Spice: Start with fewer chilies and add more according to your heat preference—this made all the difference the first time I cooked it for my less-spicy-loving hubby.
- Add Basil Off Heat: Toss basil in at the very end and off the heat to keep its bright color and fresh aroma.
How to Serve Drunken Noodles (Pad Kee Mao) Recipe
Garnishes
I usually finish with a wedge of lime and some extra fresh Thai basil to bring brightness and an herbal pop. A little sprinkle of crushed peanuts or fried garlic makes it extra crunchy and delicious if you want some texture contrast.
Side Dishes
For sides, I love pairing this with a simple cucumber salad or a tangy papaya salad to balance the heat and richness. A light soup like Tom Yum or clear broth also complements well to round out the meal.
Creative Ways to Present
When I serve this for dinner parties, I sometimes plate the noodles in little nests on banana leaves with edible flowers and scattered basil leaves—it instantly elevates the presentation and makes it feel festive and special!
Make Ahead and Storage
Storing Leftovers
I store leftover Drunken Noodles in an airtight container in the fridge for up to 2 days. Keep the basil separate if you want to retain its fresh flavor and add it when reheating.
Freezing
Freezing is possible but I find the texture of the noodles changes a bit after thawing. If you do freeze it, wrap it tightly and consume within a month for the best taste.
Reheating
To reheat, gently stir-fry the noodles in a hot pan with a splash of water or oil to revive the sauce and texture. Avoid microwaving if you can—it tends to dry things out.
FAQs
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What type of noodles should I use for Drunken Noodles (Pad Kee Mao) Recipe?
Traditional Drunken Noodles use wide rice noodles often labeled as “Pad Thai” noodles. These provide the ideal chewy texture and surface area to soak up the sauce. If you can’t find wide ones, thinner rice noodles can work too, but the texture will be slightly different.
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Can I make Drunken Noodles less spicy?
Absolutely! The recipe includes birds eye or Thai chilies, but you can reduce the number or deseed them to lower the heat. Another option is to use a mild chili paste or omit chilies altogether and add a splash of sweet soy sauce for balance.
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What if I can’t find Thai basil?
If Thai or holy basil isn’t available, regular sweet basil makes a fine substitute. The flavor won’t be as peppery or aniseed-like, but it still adds freshness and that characteristic herbaceous note.
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Is there a vegetarian version of this recipe?
Yes! Just replace the chicken with tofu, mushrooms, or even extra vegetables. Swap fish sauce for soy sauce or tamari to keep it plant-friendly and you’re good to go.
Final Thoughts
This Drunken Noodles (Pad Kee Mao) Recipe has become one of my all-time favorites, not just because of its punchy flavors but because it’s genuinely approachable and quick to make. I remember the first time I nailed the sauce balance and my family couldn’t stop asking for seconds! So if you want a dish that feels like a warm hug with a kick, give this a go—you’ll love how it brightens up your dinner table.
Print
Drunken Noodles (Pad Kee Mao) Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2-3 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Description
Drunken Noodles, or Pad Kee Mao, is a flavorful Thai stir-fried noodle dish known for its bold, spicy, and savory flavors. This recipe features wide rice noodles stir-fried with garlic, chili, onion, chicken, and fragrant Thai basil in a savory sauce made from oyster sauce and soy sauces. It’s a quick, satisfying meal with a buzz of heat balanced by aromatic basil.
Ingredients
Noodles
- 7 oz / 200g dried wide rice noodles
Stir Fry
- 2 tbsp oil (peanut, vegetable or canola)
- 3 large cloves of garlic, minced
- 2 birds eye chilli or Thai chillies, deseeded and very finely chopped
- 1/2 onion, sliced
- 7 oz / 200 g chicken thighs, cut into bite size pieces (breast okay too)
- 2 tsp fish sauce (or soy sauce)
- 2 green onions, cut into 3 cm / 2″ pieces
- 1 cup Thai or Thai Holy Basil leaves (or substitute regular basil)
Sauce
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Instructions
- Prepare Noodles: Cook the dried rice noodles according to the package directions until soft but still slightly firm. Drain and set aside.
- Make Sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Stir until sugar dissolves and set aside.
- Heat Oil and Aromatics: Heat 2 tablespoons of oil in a wok or large heavy-based skillet over high heat. Add minced garlic and chopped chili, cooking for about 10 seconds—be careful not to inhale as the chili can cause coughing.
- Cook Onion: Add sliced onion to the wok and stir-fry for 1 minute until slightly softened.
- Cook Chicken: Add the chicken pieces and 2 teaspoons of fish sauce (or soy sauce) to the wok. Stir-fry for around 2 minutes until the chicken is cooked through.
- Add Green Onion, Noodles, and Sauce: Toss in the green onions, prepared noodles, and the sauce mixture. Stir-fry together for 1 minute until the sauce reduces slightly and coats the noodles evenly.
- Add Basil and Serve: Remove the wok from heat and immediately add the basil leaves. Toss gently until just wilted, then serve the drunken noodles immediately for the best flavor and texture.
Notes
- Use wide rice noodles labeled for Pad Thai if possible; thinner noodles can be used if wide ones are unavailable.
- The 2 bird’s eye or Thai chillies add moderate heat; adjust according to spice preference. Alternatively, use chili paste added with the chicken.
- Thai Holy Basil offers a subtle aniseed flavor but regular Thai basil is an excellent substitute and easier to find.
- Light and dark soy sauce can be substituted with all-purpose soy sauce, but avoid using all dark soy sauce as it’s too strong.
- Nutrition info is based on 3 servings.
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
