Drunken Noodles deliver intense flavor in every bite—salty, spicy, slightly sweet, and deeply satisfying. The combination of chewy wide rice noodles, colorful vegetables, protein, and fresh herbs makes this a well-rounded, one-pan meal. It’s quick to prepare, highly customizable, and bursting with authentic Thai flavor that’s better than takeout.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Wide rice noodles (fresh or dried and soaked)
Garlic
Thai chilies (or red chili flakes for milder heat)
Onion
Bell peppers
Carrots
Baby corn (optional)
Thai basil leaves
Soy sauce
Dark soy sauce
Oyster sauce
Fish sauce
Sugar
Protein of choice (chicken, shrimp, beef, tofu)
Cooking oil
Directions
Prepare the rice noodles according to package instructions and set aside.
In a hot wok or large skillet, heat oil and sauté minced garlic and chopped Thai chilies until fragrant.
Add the sliced onion, bell peppers, and other vegetables. Stir-fry for a couple of minutes.
Add your protein and cook until fully done.
Stir in the prepared noodles and toss everything together.
Pour in soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir well to coat the noodles evenly.
Turn off the heat and fold in Thai basil leaves until wilted.
Serve hot and enjoy immediately.
Servings and timing
This recipe serves 2 to 3 people. Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Variations
Vegan Version: Use tofu for protein and substitute oyster and fish sauce with plant-based alternatives.
Seafood Style: Add shrimp, squid, or a mix of seafood for a coastal Thai twist.
Extra Spicy: Increase the amount of Thai chilies or add chili paste for more heat.
Low-Carb: Swap rice noodles with zucchini noodles or shirataki noodles.
With Egg: Stir in a scrambled egg for added texture and richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil to loosen the noodles. Avoid microwaving for too long, as it can make the noodles chewy or dry.
FAQs
What’s the difference between Pad Kee Mao and Pad See Ew?
Pad Kee Mao is spicier and made with Thai basil and chilies, while Pad See Ew is sweeter and uses Chinese broccoli with a more mild flavor profile.
Can I make this dish without Thai basil?
You can substitute with holy basil or Italian basil, but Thai basil provides the most authentic flavor.
Are wide rice noodles necessary?
Yes, wide rice noodles are traditional and hold the sauce well, but thinner rice noodles can be used in a pinch.
Can I make this dish gluten-free?
Use gluten-free soy sauce and fish sauce, and make sure your noodles are gluten-free.
How spicy is Pad Kee Mao?
It’s typically quite spicy due to Thai chilies, but you can adjust the heat level to your preference.
What protein is best for Drunken Noodles?
Chicken, beef, shrimp, and tofu all work well. Choose based on your taste or dietary preference.
Can I use dry noodles instead of fresh?
Yes, just soak or cook them according to the package instructions before stir-frying.
What vegetables can I add?
Bell peppers, baby corn, carrots, onions, broccoli, or even snow peas work well.
How do I keep noodles from sticking together?
Toss cooked noodles in a little oil and stir-fry them quickly on high heat to prevent sticking.
Conclusion
Thai Drunken Noodles (Pad Kee Mao) is a bold and addictive dish that combines chewy noodles, spicy chilies, and aromatic basil in a mouthwatering sauce. It’s quick to make, endlessly customizable, and brings the taste of Thai street food straight to your table. Whether you’re craving heat or just want something full of flavor, this recipe is sure to hit the spot.
Thai Drunken Noodles, or Pad Kee Mao, is a spicy and flavorful Thai stir-fried noodle dish made with wide rice noodles, chilies, vegetables, protein, and aromatic Thai basil. It’s a fast and satisfying street food favorite known for its bold taste.
Ingredients
8 oz wide rice noodles (fresh or dried and soaked)
3 cloves garlic, minced
2–4 Thai chilies, chopped (or 1 tsp red chili flakes)
1 small onion, sliced
1 bell pepper, sliced
1/2 cup carrots, julienned
1/2 cup baby corn (optional)
1 cup Thai basil leaves
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp sugar
1 cup protein of choice (chicken, shrimp, beef, or tofu)
2 tbsp cooking oil
Instructions
Prepare the rice noodles according to package instructions and set aside.
Heat cooking oil in a hot wok or large skillet over medium-high heat.
Add minced garlic and chopped Thai chilies, sauté until fragrant.
Add sliced onion, bell peppers, carrots, and baby corn. Stir-fry for 2–3 minutes.
Add protein of choice and cook until fully done.
Add prepared rice noodles and toss to combine.
Pour in soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir well to coat the noodles evenly.
Turn off heat and fold in Thai basil leaves until just wilted.
Serve immediately while hot.
Notes
Adjust chili quantity for desired heat level.Use tofu and plant-based sauces for a vegan version.Do not overcook the noodles to maintain texture.Toss noodles with oil after cooking to prevent sticking.Thai basil adds authentic flavor, but can be swapped with holy or Italian basil if unavailable.
