If you’ve never tried a dish that perfectly balances bold spice, fragrant herbs, and chewy noodles, then you’re in for a treat with this Drunken Noodles (Pad Kee Mao) Recipe. This iconic Thai stir-fry bursts with vibrant colors and flavors, from the punch of garlic and fiery red chilies to the fresh sweetness of basil and lime. It’s a one-pan wonder that is both comforting and exciting, perfect whether you’re craving a quick weeknight dinner or impressing friends with something exotic yet approachable. Once you master this recipe, Drunken Noodles will likely become a beloved staple in your kitchen.
Ingredients You’ll Need
The beauty of this Drunken Noodles (Pad Kee Mao) Recipe is in its simplicity and fresh ingredients. Each element plays a vital role in creating the dish’s signature texture and bold flavor profile — from the chewy wide rice noodles to the fresh Thai basil that finishes it with a fragrant punch.
- 8 ounces wide rice noodles: These soft, chewy noodles are the perfect canvas for soaking up the rich, spicy sauce.
- 3 tablespoons oyster sauce: Adds a deep, savory umami flavor that forms the base of the stir-fry sauce.
- 2 tablespoons soy sauce: Brings salty and slightly sweet notes, balancing the other ingredients.
- 1 tablespoon dark soy sauce: Provides color and a richer, caramelized soy flavor.
- 1 tablespoon fish sauce: Packed with authentic Thai flavor, it adds complexity and saltiness.
- 1 tablespoon brown sugar: Balances the heat and saltiness with a mild sweetness.
- 2 teaspoons lime juice: Gives the sauce a bright, tangy lift that wakes up your taste buds.
- 1 tablespoon water: Helps meld the sauce ingredients together smoothly.
- 2 tablespoons vegetable oil: Perfect for stir-frying, with a neutral flavor and high smoke point.
- 4 cloves garlic, minced: Infuses the dish with aromatic pungency that’s absolutely addictive.
- 2-3 Thai red chilies, sliced: Adds heat and vibrancy—adjust these to your preferred spice level.
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces: Tender and juicy, they soak up the sauce beautifully.
- 1 small onion, sliced: Adds sweetness and crunch to the dish.
- 1 medium red bell pepper, sliced: For color and a subtle, fruity crunch.
- 1 cup broccoli florets: Brings a fresh earthy bite and vibrant green color.
- 1 carrot, julienned: Offers a crisp sweetness and lovely orange hue.
- 2 green onions, cut into 2-inch pieces: Mild onion flavor and fresh color contrast.
- 1 cup fresh Thai basil leaves: The star herb that lends a peppery, sweet aroma unique to Pad Kee Mao.
- Lime wedges, for serving: A squeeze of fresh lime juice at the table brightens every bite.
How to Make Drunken Noodles (Pad Kee Mao) Recipe
Step 1: Prepare the Noodles
Start by soaking your wide rice noodles in warm water for around 15 to 20 minutes. This softens them just enough to get that signature chewy texture when cooked but prevents them from becoming mushy. Once softened, drain the noodles and set them aside so you’re ready when it’s time to combine everything.
Step 2: Whisk Together the Stir-Fry Sauce
While the noodles soak, mix all the sauce ingredients—including oyster sauce, soy sauces, fish sauce, brown sugar, lime juice, and water—in a bowl. Whisk everything until the sugar completely dissolves. This sauce is the heart of your Drunken Noodles (Pad Kee Mao) Recipe, delivering a perfect balance of sweet, salty, tangy, and umami flavors.
Step 3: Cook the Aromatics and Chicken
Heat the vegetable oil in a wok or a large skillet over medium-high heat. Toss in the minced garlic and sliced Thai red chilies to stir-fry just until fragrant—this quick burst releases their intoxicating aroma. Next, add the bite-sized chicken pieces and cook them until they’re browned on the outside and cooked through. This step locks in juiciness and develops a deep flavor base for the dish.
Step 4: Add the Vegetables
Once the chicken is nearly done, throw in the sliced onion, red bell pepper, broccoli florets, and julienned carrot. Stir-fry everything together until the vegetables are crisp-tender. This keeps your Drunken Noodles (Pad Kee Mao) bright, fresh, and delightfully textured.
Step 5: Combine Noodles and Sauce
Now add the softened noodles and the prepared stir-fry sauce to your wok. Gently toss everything to ensure the noodles are coated evenly in that flavorful, glossy sauce. Stir-fry for a few more minutes until the noodles are tender and the sauce is fully absorbed—this step is where all the flavors come to life wonderfully together.
Step 6: Finish with Green Onions and Thai Basil
Lastly, stir in the green onions and Thai basil leaves, cooking for only about a minute until the basil wilts slightly. This final addition infuses your Drunken Noodles (Pad Kee Mao) with herbaceous freshness that perfectly counterbalances the spicy heat from the chilies.
How to Serve Drunken Noodles (Pad Kee Mao) Recipe
Garnishes
Serving your Drunken Noodles with extra Thai basil leaves on top adds a fresh pop of green and an aromatic lift. A few lime wedges on the side invite your guests to customize their spice-balance with a zesty spritz that brightens every mouthful.
Side Dishes
This dish shines as a standalone meal packed with protein and veggies, but if you want to round out your table, consider simple sides like steamed jasmine rice or a lightly dressed cucumber salad. Both will help mellow out the bold flavors and provide a cool, refreshing contrast.
Creative Ways to Present
For a fun twist, serve the noodles in individual banana leaf cones or on a platter garnished with edible flowers and fresh herbs. You can even pair it with a crisp white wine or Thai iced tea to elevate the whole dining experience—perfect for casual gatherings or special occasions.
Make Ahead and Storage
Storing Leftovers
Place any leftover Drunken Noodles in an airtight container and refrigerate for up to 3 days. The flavors will continue to meld but to keep the noodles from sticking, give them a quick toss with a little oil before storing.
Freezing
Freezing is not ideal for Drunken Noodles (Pad Kee Mao) Recipe because the texture of the noodles and vegetables can become soggy upon thawing. However, if you must freeze, reheat gently and consider adding some fresh herbs and crisp veggies afterward to revive freshness.
Reheating
To bring your leftovers back to life, warm them in a skillet over medium heat with a splash of water or broth to help loosen up the sauce. Avoid microwaving if possible, as it may produce uneven heating and limp noodles.
FAQs
What makes Drunken Noodles spicy?
The spiciness comes mainly from Thai red chilies used in the stir-fry. You can adjust the number of chilies to suit your heat preference, or substitute with milder peppers if you want less heat.
Can I use other proteins instead of chicken?
Absolutely! Shrimp, beef, pork, or even tofu work wonderfully in this recipe. Just adjust cooking times accordingly to ensure your protein is perfectly cooked.
Is there a vegetarian version of Drunken Noodles?
Yes! Simply swap out fish sauce and oyster sauce with vegetarian alternatives like mushroom soy sauce, and use tofu or extra vegetables for protein. You’ll still get those signature bold flavors and satisfying textures.
How important is Thai basil in this dish?
Thai basil is a key component that delivers a unique peppery and anise-like aroma. While you can substitute with regular sweet basil in a pinch, try to find Thai basil for the most authentic taste.
What type of noodles should I use?
Wide flat rice noodles are traditional for Drunken Noodles (Pad Kee Mao) Recipe because they soak up the sauce beautifully and have a nice chew. Avoid thin noodles as they won’t provide the same texture or absorb the sauce as well.
Final Thoughts
This Drunken Noodles (Pad Kee Mao) Recipe is a joyful celebration of flavors and textures that’s surprisingly easy to make at home. Once you taste that perfect harmony of spicy, savory, sweet, and fresh, you’ll see why it’s a favorite across the globe. So heat up your wok, grab those fresh ingredients, and whip up a batch that’s sure to impress and satisfy every time.
Print
Drunken Noodles (Pad Kee Mao) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Drunken Noodles (Pad Kee Mao) is a vibrant and spicy Thai stir-fry dish featuring wide rice noodles tossed with tender chicken, crunchy vegetables, and aromatic Thai basil in a flavorful, savory sauce. This quick and satisfying recipe brings restaurant-quality street food to your home kitchen.
Ingredients
Noodles
- 8 ounces wide rice noodles
Stir-Fry Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons lime juice
- 1 tablespoon water
Stir-Fry
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2–3 Thai red chilies, sliced (adjust to taste)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized 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
- 1 cup fresh Thai basil leaves
- Lime wedges, for serving
Instructions
- Soften noodles: Soak the wide rice noodles in warm water for 15-20 minutes until they become tender but still firm. Drain them well and set aside for cooking.
- Prepare the sauce: In a bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar dissolves completely. Set this savory sauce mixture aside.
- Cook aromatics and chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sliced Thai red chilies, stir-frying until fragrant. Add the bite-sized chicken pieces and cook until they are browned on the outside and fully cooked through.
- Stir-fry vegetables: Add sliced onion, red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry these vegetables until they are crisp-tender, retaining some bite for texture.
- Combine noodles and sauce: Add the softened noodles and the prepared stir-fry sauce into the wok. Toss everything gently to evenly coat the noodles in the flavorful sauce. Continue cooking until the noodles are fully tender and have absorbed the sauce.
- Finish with herbs: Stir in chopped green onions and fresh Thai basil leaves. Cook for an additional minute until the basil wilts slightly, infusing the dish with aromatic freshness. Garnish with extra basil leaves and serve hot with lime wedges on the side.
Notes
- Adjust the number of Thai red chilies based on your preferred spice level.
- Soaking the noodles properly ensures they cook evenly without becoming mushy.
- You can substitute chicken thighs with shrimp, beef, or tofu for variation.
- Use fresh Thai basil for an authentic flavor; if unavailable, holy basil or sweet basil can be alternatives but the flavor will differ.
- Serve immediately for best texture and flavor, as the noodles can become soggy if left to sit.
- Lime wedges add a wonderful citrus brightness when squeezed on just before eating.
