Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
If you’ve ever had a craving for spicy, saucy noodles that pack a punch of flavor with every bite, then you need to make the Thai Drunken Noodles Recipe—or Pad Kee Mao, as it’s known in Thailand.
The first time I tried this Thai Drunken Noodles Recipe was at a tiny Thai restaurant near my college. It was late, I was starving, and I ordered it because the name sounded funny. What came out of that kitchen changed my life—glossy noodles coated in a spicy, garlicky sauce, tossed with veggies, basil, and tender chicken. It was love at first bite.
This homemade version of Thai Drunken Noodles Recipe delivers everything you’d expect from your favorite takeout spot—big flavor, perfectly chewy noodles, a balance of sweet, salty, and spicy, and that unmistakable aroma of Thai basil.
The best part? You can make it in under 30 minutes with simple ingredients. No fancy equipment or obscure spices—just a wok (or big skillet), some fresh veggies, and your favorite protein.
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Ingredients for Thai Drunken Noodles Recipe
This Thai Drunken Noodles Recipe serves about 4 people and can be easily adjusted for more or fewer servings.
Main Ingredients
- 8 oz wide rice noodles (fresh or dried)
- 2 tablespoons vegetable oil (or peanut oil)
- 3 cloves garlic, minced
- 2–3 Thai chilies, finely chopped (adjust for spice level)
- 1 small onion, sliced
- 1 bell pepper, sliced (red or green)
- 1 small carrot, julienned (optional)
- 2 cups Thai basil leaves (holy basil if you can find it; regular basil works too)
- 1 lime wedge, for serving
Protein Options (choose one or mix):
- 1 pound chicken breast or thighs, thinly sliced
- 1 pound shrimp, peeled and deveined
- 1 block firm tofu, cubed
- 1 pound beef sirloin, thinly sliced
Sauce Ingredients
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce (light)
- 1 tablespoon dark soy sauce (for color and richness)
- 2 teaspoons fish sauce
- 1 teaspoon sugar (or brown sugar)
- 1 tablespoon chili paste or sriracha (optional for heat)
How to Make Thai Drunken Noodles Recipe
This Thai Drunken Noodles Recipe comes together quickly, so it’s best to have everything chopped and ready before you start cooking—just like stir-fry prep.
Step 1: Prepare the Noodles
If using dried rice noodles, soak them in warm water for about 20–25 minutes, or until they’re pliable but not fully cooked. Drain and set aside.
If using fresh rice noodles, simply separate them gently and have them ready to toss in.
Tip: Don’t over-soak or overcook your noodles — they’ll finish cooking in the sauce later.
Step 2: Mix the Sauce
In a small bowl, whisk together:
- Oyster sauce
- Soy sauce
- Dark soy sauce
- Fish sauce
- Sugar
- Chili paste (if using)
Set the sauce aside — this is your flavor powerhouse.
Step 3: Cook the Protein
Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil and your chosen protein.
Stir-fry for 3–4 minutes (for chicken or tofu) or until cooked through. Remove from the wok and set aside.
Step 4: Stir-Fry the Aromatics
Add the remaining oil to the wok. Toss in the minced garlic and chopped Thai chilies, and stir-fry for 20–30 seconds until fragrant — be careful not to burn them!
Add the sliced onion, bell pepper, and carrot. Stir-fry for about 2 minutes, just until the veggies start to soften but still have a little crunch.
Step 5: Combine Everything
Add the noodles to the wok, followed by the cooked protein and the prepared sauce. Toss everything together using tongs or two spatulas — the noodles should soak up that deep, glossy sauce beautifully.
If the noodles seem dry, you can add a splash of water or chicken broth to loosen them up.
Step 6: Add the Thai Basil
At the very end, toss in the Thai basil leaves. Stir-fry just until they wilt and release their aromatic oils — it’s what gives drunken noodles that signature flavor.
Step 7: Serve Hot and Fresh
Plate the noodles immediately and squeeze a bit of lime juice over the top. Garnish with extra basil or sliced chilies if you like it extra spicy.
Every bite is spicy, fragrant, and deeply satisfying — the perfect balance of heat, sweetness, and umami.
How to Serve Thai Drunken Noodles Recipe
Thai Drunken Noodles Recipe is best served hot, right out of the wok—that’s when it’s at its most flavorful and aromatic. Here are a few delicious serving ideas:
- Top with crushed peanuts for extra crunch.
- Serve with cucumber slices or a light Thai salad to balance the heat.
- Pair with Thai iced tea or a cold beer (true to its name).
- Add a fried egg on top for a restaurant-style presentation.
If you’re hosting dinner, serve it family-style in a big bowl—it disappears fast!
Tips for Perfect Thai Drunken Noodles Recipe
- Use Thai basil, not regular basil if possible. It has a slightly peppery, licorice-like flavor that’s key to authentic taste.
- Prep everything in advance. Stir-frying moves fast, so have all your ingredients chopped and sauces mixed.
- Adjust the spice. Thai chilies are hot — start with less and add more if you like heat.
- Don’t overcook the noodles. They should be soft but still slightly chewy.
- Wok vs. skillet: A wok gives you that signature smoky “wok hei” flavor, but a large nonstick skillet works too.
- Use dark soy sauce sparingly. It’s for color more than saltiness — too much can make your noodles too dark.
- Add a squeeze of lime at the end. It brightens all the flavors and balances the spice.
Variations to Try
Thai Drunken Noodles Recipe is endlessly customizable — here are some delicious twists:
1. Shrimp Drunken Noodles
Use plump shrimp for a seafood twist. They cook quickly and soak up the sauce beautifully.
2. Vegetarian Drunken Noodles
Skip the fish and oyster sauce and use soy sauce or vegan oyster sauce instead. Add tofu or more vegetables like mushrooms and snap peas.
3. Beef Pad Kee Mao
Thinly sliced beef sirloin gives a rich, hearty version that’s perfect for meat lovers.
4. Chicken and Broccoli Drunken Noodles
A mild and wholesome version with extra greens—great for families.
5. Extra Spicy Thai Drunken Noodles
Add more Thai chilies, chili paste, or even a splash of chili oil for that fiery restaurant-level spice.
6. Low-Carb Drunken Noodles
Use zucchini noodles or shirataki noodles for a lighter, keto-friendly version.
7. Peanut Drunken Noodles
Add a spoonful of peanut butter to the sauce for a creamy, nutty twist.
FAQs
1. Why are they called Drunken Noodles?
Despite the name, there’s no alcohol in this dish. The name comes from its spicy flavor—it’s said to be the perfect dish to eat after a night of drinking or while sipping a cold beer!
2. What’s the difference between Pad Kee Mao and Pad See Ew?
Pad Kee Mao (Thai Drunken Noodles Recipe) is spicier, more garlicky, and packed with basil. Pad See Ew is milder, sweeter, and uses Chinese broccoli with soy sauce.
3. Can I make this recipe gluten-free?
Yes! Use gluten-free tamari instead of soy sauce, and ensure your oyster and fish sauces are gluten-free.
4. Can I use regular basil instead of Thai basil?
You can, but the flavor will be milder. Thai basil adds a slightly anise-like, peppery note that makes this dish authentic.
5. What type of noodles should I use?
Wide rice noodles are traditional—either fresh or dried. If you can’t find them, you can use fettuccine-style rice noodles as a substitute.
6. Can I make it less spicy?
Absolutely. Reduce or omit the Thai chilies and chili paste—the dish will still be flavorful without the heat.
7. Can I meal-prep Thai Drunken Noodles Recipe?
Yes! Cook everything as directed, but slightly undercook the noodles. Store in the fridge for up to 3 days and reheat in a skillet with a splash of water or broth.
8. What can I substitute for fish sauce?
Use soy sauce, tamari, or a vegan fish sauce alternative. It won’t have quite the same depth, but it’ll still be delicious.
9. Can I freeze Thai Drunken Noodles Recipe?
It’s best enjoyed fresh, but you can freeze leftovers in an airtight container for up to 2 months. Reheat gently to avoid mushy noodles.
10. How can I make this recipe more authentic?
Use Thai holy basil, fresh rice noodles, and a high-heat wok for that smoky, restaurant-style flavor.
Nutrition Information (Approx. per serving)
Based on 4 servings with chicken:
- Calories: 520
- Protein: 30g
- Carbohydrates: 52g
- Fat: 20g
- Fiber: 3g
- Sodium: 980mg
(Nutrition values may vary based on ingredients used.)
Final Thoughts
There’s something truly magical about the Thai Drunken Noodles Recipe—that combination of heat, sweetness, savory sauce, and fragrant basil makes every bite unforgettable.
What I love most is how simple it is to recreate at home. In less than 30 minutes, you can bring restaurant-quality Thai flavor right to your kitchen. It’s quick, satisfying, and endlessly customizable—perfect for weeknights, date nights, or anytime you want something bold and flavorful.
Once you make it, you’ll find yourself craving it again and again. Trust me—there’s no going back after your first homemade batch of the Thai Drunken Noodles Recipe (Pad Kee Mao).
So grab your wok, crank up the heat, and get ready to stir-fry your way to noodle heaven.