Thai Drunken Noodles (Pad Kee Mao): A Spicy, Savory Stir-Fry Sensation

Craving bold, fiery flavors? Thai Drunken Noodles (Pad Kee Mao) deliver an irresistible punch of spice, umami, and fresh herbs in every bite. This iconic street food dish gets its name from its reputation as a late-night favorite—perfect for fueling up after a fun evening.

With wide rice noodles tossed in a garlicky, chili-laced sauce, crisp veggies, and your choice of protein, this stir-fry is faster than takeout and endlessly customizable. Let’s fire up the wok and dive into the secrets of authentic drunken noodles!

Why You’ll Love This Thai Drunken Noodles Recipe

• Bold, addictive flavors – A harmony of spicy, salty, sweet, and aromatic.
• 15-minute meal – Quicker than delivery on a busy weeknight.
• Customizable heat – Adjust chilies to your tolerance.
• Versatile proteins – Use chicken, shrimp, tofu, or beef.
• Restaurant-quality at home – No more guessing about mystery ingredients.

Step-by-Step Thai Drunken Noodles Recipe

Ingredients (Serves 2–3)

For the Sauce:

• 3 tbsp oyster sauce (or vegetarian oyster sauce)
• 2 tbsp soy sauce
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tbsp dark soy sauce (for color; sub regular soy sauce)
• 1 tbsp brown sugar (or palm sugar)
• 1 tbsp water

For the Stir-Fry:

• 8 oz wide rice noodles (fresh or dried, soaked until pliable)
• 2 tbsp neutral oil (like avocado or peanut)
• 4 garlic cloves, minced
• 2–4 Thai chilies, sliced (or 1 tsp chili flakes)
• 1 cup protein (chicken, shrimp, tofu, or beef), thinly sliced
• 1 bell pepper, sliced
• 1 cup holy basil or Thai basil (sub regular basil in a pinch)
• 1 cup bean sprouts (optional)
• 1 egg (optional, for extra richness)

Garnishes: Lime wedges, extra basil, crushed peanuts.

Step 1: Prep the Noodles

1. If using dried noodles, soak in hot water for 15–20 minutes until flexible but firm. Drain.
2. For fresh noodles, rinse under warm water to separate.

Step 2: Make the Sauce

1. Whisk all sauce ingredients in a bowl until sugar dissolves.

Step 3: Stir-Fry

1. Heat oil in a wok or skillet over high heat.
2. Add garlic and chilies; stir 10 seconds until fragrant.
3. Add protein; cook until 80% done (2–3 minutes). Push to one side.
4. Optional: Crack an egg into the wok, scramble lightly, then mix with protein.
5. Add bell pepper; stir-fry 1 minute.
6. Toss in noodles and sauce. Stir-fry 2 minutes, tossing constantly.
7. Off heat, fold in basil and bean sprouts until wilted.

Step 4: Serve

1. Plate immediately with lime wedges and extra chilies for spice lovers.

Pro Tip: For smoky “wok hei” flavor, let noodles char slightly in the pan.

FAQs About Thai Drunken Noodles

Q: Why are they called “drunken” noodles?

A: Legend says they’re a popular post-drinking meal, though some claim the name comes from the “drunken” (reckless) amount of chilies used!

Q: Can I make it vegetarian?

A: Yes! Use tofu, mushrooms, and substitute fish sauce with soy sauce or vegan fish sauce.

Q: What noodles are best?

A: Fresh wide rice noodles (sen yai) are ideal, but dried pad Thai noodles work too.

Q: How do I reduce the spice?

A: Use fewer chilies, remove seeds, or add a splash of coconut milk to tame the heat.

Q: Can I prep ingredients ahead?

A: Yes! Chop veggies and protein in advance, but stir-fry fresh for best texture.

Tips for the Best Drunken Noodles

• High heat is key – Achieves that signature smoky stir-fry flavor.
• Don’t overcook noodles – They should be chewy, not mushy.
• Use holy basil if possible – It has a peppery, anise-like flavor unique to this dish.
• Sauce evenly – Toss constantly to coat every strand.

Common Mistakes to Avoid

• Overcrowding the wok – Steams instead of fries; cook in batches if needed.
• Skipping the fresh herbs – Basil is non-negotiable for authentic flavor.
• Using cold noodles – Pat soaked noodles dry to prevent sogginess.

Conclusion

Thai Drunken Noodles are a fiery, flavorful escape to the streets of Bangkok—no passport required. With this recipe, you’ll ditch the takeout menu and crave your own wok creations instead.

Thai Drunken Noodles (Pad Kee Mao): A Spicy, Savory Stir-Fry Sensation

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• Author: Lara Smith
• Total Time: 20 mins

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Description

These Thai Drunken Noodles, known as Pad Kee Mao, feature chewy rice noodles stir-fried in a savory sauce with chicken, vegetables, and holy basil for a spicy, flavorful dish that’s ready in just 30 minutes!

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Ingredients

Fresh rice noodles – 19 oz

Boneless skinless chicken thighs, sliced – 3

Chinese broccoli (Gai-Lan), chopped – 2 cups

Holy basil – 1 cup

Carrots, julienned – ½ cup

Red chili peppers, chopped – 2 large

Garlic cloves – 6

Vegetable oil – 2 tbsp

Stir-Fry Sauce:

Dark soy sauce – 2 tbsp

Regular soy sauce – 1 tbsp

Oyster sauce – 1.5 tbsp

White vinegar – 1 tbsp

Fish sauce – 1 tbsp

White granulated sugar – 2.5 tsp

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Instructions

In a small bowl, mix noodle sauce ingredients and set aside.

Grind garlic and chili into a paste.

Microwave fresh noodles for 2-3 minutes to separate them.

In a wok, heat 1 tbsp oil and cook chicken until done, then set aside.

Lower heat, add chili paste and carrots, cook for 30 seconds.

Raise heat, add remaining oil, rice noodles, and sauce, tossing gently.

Add Chinese broccoli, cook until softened.

Add chicken and basil, toss, and remove from heat.