These Drunken Noodles, also known as Pad Kee Mao, are the ultimate spicy comfort food, bringing the bold flavors of Thai street food right into your kitchen. Loaded with chewy wide rice noodles, tender chicken, and crisp vegetables, this stir-fry is tossed in a savory, umami-packed sauce that is far superior to takeout.
With the signature aroma of Thai basil and a kick of heat from red chilies, this dish is vibrant, satisfying, and ready in just over 30 minutes.
Recipe Details
- Flavor Profile: This dish is savory and spicy, featuring a rich sauce made from oyster sauce, soy sauce, and fish sauce, balanced by a touch of sugar and the distinct anise-like flavor of Thai basil.
- Texture: Chewy, slippery wide rice noodles contrast perfectly with the tender chicken thighs and crisp-tender vegetables like broccoli and bell peppers.
- Time: 20 minutes prep (soaking time), 15 minutes cook time.
- Difficulty: Easy to Intermediate. It is a fast-paced stir-fry, so having ingredients prepped is key.
What You’ll Need
To make this recipe, you will need a large wok or skillet to accommodate the noodles and vegetables. A small bowl is needed to whisk the stir-fry sauce. The ingredients rely on specific Asian pantry staples like dark soy sauce (for color), fish sauce, and oyster sauce, along with fresh aromatics like Thai basil and red chilies.
Ingredient Notes
- Wide Rice Noodles – You need 8 ounces of dry wide rice noodles. Soaking them in warm water rehydrates them just enough so they finish cooking in the sauce without becoming mushy.
- Chicken Thighs – Boneless skinless chicken thighs are recommended because they stay juicy and tender during the high-heat stir-fry.
- Thai Basil – This is the soul of the dish. It has a sturdy texture and a unique licorice/anise flavor that is different from regular Italian basil.
- Sauces – A combination of oyster sauce, soy sauce, and fish sauce creates the salty, savory base.
- Dark Soy Sauce – This is thicker and less salty than regular soy sauce, used primarily to give the noodles that appetizing rich, dark color.
- Thai Red Chilies – These provide the signature heat. You can adjust the quantity based on your spice tolerance.
- Vegetables – A mix of broccoli, carrots, onions, and bell peppers adds crunch and color.
Add-ins and Substitutions
- Protein – Shrimp, sliced beef, or tofu are excellent substitutes for chicken.
- Vegetables – Baby corn, snap peas, or bamboo shoots are traditional additions you can include.
- Basil – If you absolutely cannot find Thai basil, you can use Italian basil, though the flavor profile will shift slightly.
- Spice Control – If Thai chilies are too hot, you can use serrano peppers or simply red pepper flakes.
How to Make Drunken Noodles
- Soak Noodles: Soak the 8 ounces of wide rice noodles in warm water for 15–20 minutes until they soften and are pliable but not fully cooked. Drain them well and set aside.
- Make the Sauce: In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water. Stir until the sugar dissolves completely. Set aside.
- Cook Chicken: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies. Stir-fry for about 30 seconds until fragrant. Add the bite-size chicken pieces to the wok. Stir-fry for 5–6 minutes until the chicken is cooked through and lightly browned.
- Stir-Fry Vegetables: Toss in the sliced onion, red bell peppers, broccoli florets, and julienned carrot. Stir-fry for 3–4 minutes until the vegetables are crisp-tender (cooked but still retaining a bite).
- Combine: Add the softened noodles and the prepared stir-fry sauce to the wok. Gently toss everything together, ensuring the noodles are well coated with the sauce. Cook for another 2–3 minutes until the noodles are tender and the sauce has been absorbed.
- Add Basil: Stir in the green onions and the fresh Thai basil leaves. Cook for an additional 1 minute just until the basil is wilted and fragrant.
- Serve: Garnish with extra basil leaves if desired and serve with lime wedges on the side. Enjoy immediately!
Pro Tip: Do not boil the rice noodles like pasta! Soaking them in warm water ensures they don’t turn into a gummy mess when you toss them in the wok. They should be pliable but firm before they hit the pan.
Recipe Tips
- High Heat: Stir-frying requires medium-high to high heat to sear the ingredients and create that “wok hei” (breath of the wok) flavor.
- Prep is Key: Because the cooking process is fast, have all your veggies chopped, chicken cut, and sauce mixed before you turn on the stove.
- Dark Soy Sauce: If you can’t find dark soy sauce, you can omit it, but your noodles will be lighter in color. The flavor will still be delicious.
FAQs
- Why are they called Drunken Noodles? Theories vary, but most agree it is because the dish is spicy enough to “sober you up” or is an excellent late-night meal after drinks.
- Can I use fresh rice noodles? Yes! If using fresh noodles, you do not need to soak them. Just separate them gently before adding to the pan.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
Serving Suggestions
- Lime: A squeeze of fresh lime juice right before eating brightens up the heavy, savory sauce.
- Appetizer: Start the meal with spring rolls or dumplings.
- Heat: Serve with extra chili paste or pickled chilies on the side for those who love extreme spice.
Make This Recipe in Advance
- Prep: You can chop all the vegetables and the chicken a day in advance. Store them in the fridge.
- Sauce: Mix the sauce ingredients in a jar and keep refrigerated for up to a week.
- Freshness: This dish is best cooked fresh to keep the noodles chewy and the vegetables crisp.
Drunken Noodles
- Total Time: 35 minutes
- Yield: 4 Servings 1x
Description
These Drunken Noodles, also known as Pad Kee Mao, are the ultimate spicy comfort food, bringing the bold flavors of Thai street food right into your kitchen. Loaded with chewy wide rice noodles, tender chicken, and crisp vegetables, this stir-fry is tossed in a savory, umami-packed sauce that is far superior to takeout. With the signature aroma of Thai basil and a kick of heat from red chilies, this dish is vibrant, satisfying, and ready in just over 30 minutes.
Ingredients
The Noodles & Aromatics
- 8 ounces dry wide rice noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2–3 Thai red chilies, sliced (adjust to taste)
- 1 cup fresh Thai basil leaves
The Stir-Fry Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (for color)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons lime juice
- 1 tablespoon water
The Protein & Vegetables
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 small onion, sliced
- 1 medium red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 green onions, cut into 2-inch pieces
- Lime wedges (for serving)
Instructions
Soak Noodles
Soak the dry rice noodles in warm water for 15–20 minutes. They should soften and become pliable but not fully cooked (they will finish cooking in the sauce). Drain well and set aside. Pro Tip: Do not boil them! Boiling often results in mushy, broken noodles.
Make the Sauce
In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar dissolves.
Cook Chicken
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced chilies. Stir-fry for 30 seconds until fragrant. Add the chicken pieces and stir-fry for 5–6 minutes until cooked through and lightly browned.
Stir-Fry Vegetables
Toss in the onion, bell peppers, broccoli, and carrots. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
Combine
Add the softened noodles and the prepared sauce to the wok. Gently toss everything together to coat. Cook for 2–3 minutes until the noodles are tender and have absorbed most of the sauce.
Add Basil
Stir in the green onions and fresh Thai basil leaves. Cook for just 1 minute until the basil is wilted and aromatic.
Serve
Remove from heat immediately. Serve hot with fresh lime wedges on the side.
Notes
Basil Type: Thai Basil is the soul of this dish, offering a sturdy texture and distinct anise flavor. If you cannot find it, Italian basil will work in a pinch, but the flavor profile will differ.
Dark Soy Sauce: This ingredient is thicker and less salty than regular soy sauce. Its primary job is to give the noodles that appetizing deep brown color. If you skip it, the dish will taste similar but look much paler.
Prep is Key: Stir-frying happens fast. Have your veggies chopped, chicken cut, and sauce mixed before you turn on the stove.
Spice Level: 2-3 Thai chilies pack a punch. If you prefer mild heat, remove the seeds or use a milder pepper like Serrano.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 Serving
- Calories: 450
- Sugar: 8g
- Sodium: 1250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
Keywords: drunken noodles recipe, pad kee mao, thai spicy noodles, chicken stir fry, wide rice noodles, thai basil chicken, easy thai recipes
