If you’re craving a vibrant, spicy, and satisfyingly saucy dish that packs a punch of flavor with every bite, you have to try this Drunken Noodles (Pad Kee Mao) Recipe. This classic Thai street food favorite elevates simple wide rice noodles with a bright, savory sauce, fresh veggies, tender chicken, and aromatic herbs like fragrant Thai basil. It’s a perfect blend of heat, sweetness, and herbaceous freshness that comes together beautifully in about 35 minutes—a true weeknight winner that feels special but is surprisingly easy to whip up.
Ingredients You’ll Need
Gathering these easy-to-find yet essential ingredients is the first step toward nailing the authentic taste and perfect texture of this dish. Each component plays a vital role, contributing bold flavors, delightful crunch, or that unmistakable herbal kick that defines Drunken Noodles (Pad Kee Mao) Recipe.
- 8 ounces wide rice noodles: These noodles soak up the sauce and provide the soft, chewy base that carries all the flavors.
- 3 tablespoons oyster sauce: Adds deep umami and a touch of sweetness essential for balance.
- 2 tablespoons soy sauce: Brings savory saltiness that enhances the overall flavor profile.
- 1 tablespoon dark soy sauce: Gives a richer color and slightly deeper taste.
- 1 tablespoon fish sauce: Infuses a subtle saltiness and authentic Thai aroma.
- 1 tablespoon brown sugar: Balances the salty and spicy with gentle sweetness.
- 2 teaspoons lime juice: Offers fresh acidity to brighten the dish.
- 1 tablespoon water: Helps to thin out the sauce for even coating.
- 2 tablespoons vegetable oil: Perfect for stir-frying and getting everything sizzling just right.
- 4 cloves garlic, minced: Provides aromatic pungency that makes the dish irresistible.
- 2-3 Thai red chilies, sliced: Adjust these to your spice preference for just the right kick.
- 1 pound boneless, skinless chicken thighs, cut: Tender and juicy protein that complements the noodles beautifully.
- 1 small onion, sliced: Adds sweetness and texture contrast.
- 1 medium red bell pepper, sliced: Brings vibrant color and subtle crunch.
- 1 cup broccoli florets: Adds freshness and nutritional bite to every forkful.
- 1 carrot, julienned: Sweet crunch and bright orange color to brighten up the plate.
- 2 green onions, cut into 2-inch pieces: Sprinkles of sharp freshness to pop at the end.
- 1 cup fresh Thai basil leaves: The star herb that defines Drunken Noodles with its distinct peppery, anise-like flavor.
- Lime wedges, for serving: A final squeeze of tangy brightness that elevates every bite.
How to Make Drunken Noodles (Pad Kee Mao) Recipe
Step 1: Soak the Noodles
The first step is to soak your wide rice noodles in warm water for about 15 to 20 minutes until they soften. This gentle soak ensures they’re pliable but won’t get mushy during the stir-fry. Drain them well afterward and set aside so they’re ready to soak up the delicious sauce later.
Step 2: Whisk Together the Stir-Fry Sauce
Mix all your sauce ingredients—oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and a splash of water—in a bowl. Whisk them until the sugar dissolves completely. This sauce is the heart of the Drunken Noodles (Pad Kee Mao) Recipe, perfectly balancing salty, sweet, tangy, and umami flavors.
Step 3: Stir-Fry Aromatics and Chicken
Heat the vegetable oil in a wok or large skillet over medium-high heat. Toss in the minced garlic and sliced Thai red chilies, stir-frying just until fragrant—they’ll release their spicy aroma in seconds. Then add your chicken pieces, cooking them until they’re golden brown and cooked through. This creates a flavorful base that infuses the entire dish.
Step 4: Add the Vegetables
Next, throw in the sliced onion, red bell pepper, broccoli florets, and julienned carrot. Stir-fry everything together until the veggies turn crisp-tender. This step adds wonderful texture and loads of fresh, colorful goodness to the dish.
Step 5: Combine Noodles and Sauce
Now it’s time to bring it all together—add your softened noodles along with the prepared stir-fry sauce to the wok. Toss everything gently but thoroughly to coat the noodles evenly. Keep stirring until the noodles are tender and have absorbed the sauce’s full flavor, which usually takes just a few minutes.
Step 6: Finish with Fresh Herbs
Finally, stir in the green onions and fresh Thai basil leaves, cooking just until the basil wilts and releases its distinctive fragrance. This finishing touch is what truly brings your Drunken Noodles (Pad Kee Mao) Recipe to vibrant life.
How to Serve Drunken Noodles (Pad Kee Mao) Recipe
Garnishes
Serving with lime wedges on the side is a must. A quick squeeze of lime juice over each serving adds a fresh, zesty brightness that cuts through the richness and balances the flavors perfectly. For an extra kick, scatter some more Thai basil leaves or fresh chili slices on top.
Side Dishes
Drunken Noodles are a fantastic main on their own but pairing them with a simple cucumber salad or lightly pickled vegetables adds crisp cool contrast to the spicy heat. Sticky rice or even a mild coconut soup can also make great companions to round out your meal.
Creative Ways to Present
For a casual dinner, serve directly from the wok to the table, letting everyone dig in family-style. For a gorgeous presentation, plate the noodles neatly, top with fresh basil, and garnish with colorful vegetable slices. You can even stuff Drunken Noodles into lettuce cups for a fun, hand-held twist that’s perfect for parties!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Drunken Noodles (Pad Kee Mao) Recipe, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. The noodles may absorb more sauce over time, which makes reheating with a splash of water or broth a good idea.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to 1 month. For best results, avoid freezing fresh basil; add it fresh after reheating to maintain its vibrant flavor and texture.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a little water or oil if the noodles seem dry. This helps loosen the sauce and heats everything evenly. Alternatively, microwave in short bursts, stirring in between to maintain the texture and flavor.
FAQs
What makes Drunken Noodles spicy?
The heat in Drunken Noodles (Pad Kee Mao) Recipe mainly comes from fresh Thai red chilies. You can adjust the number of chilies according to your spice tolerance, making the dish milder or fiery as you like.
Can I substitute chicken with other proteins?
Absolutely! This recipe works beautifully with shrimp, beef, pork, or even tofu for a vegetarian twist. Just adjust cooking times accordingly to keep everything tender and delicious.
What kind of noodles should I use?
Wide rice noodles are the classic choice for Drunken Noodles (Pad Kee Mao) Recipe. They soak up the sauce perfectly and have the ideal texture. If you can’t find them, thick flat rice noodles or even fresh pad thai noodles can work as alternatives.
Is this dish gluten-free?
It can be made gluten-free if you swap regular soy sauce with tamari or a gluten-free soy sauce, and ensure the oyster sauce you use does not contain gluten. This way, you can enjoy the full flavor without worry.
Why is it called Drunken Noodles?
The name Drunken Noodles (Pad Kee Mao) Recipe is a fun one—legend says it’s a spicy late-night cure for hangovers, packed with flavorful ingredients to perk you right up. While it doesn’t actually contain alcohol, the vibrant flavors certainly give a celebratory kick!
Final Thoughts
This Drunken Noodles (Pad Kee Mao) Recipe is a delightful way to bring the bold, exciting flavors of Thai street food right into your kitchen. With its perfect balance of spicy, sweet, tangy, and herbaceous notes, it’s bound to become a favorite that you’ll return to again and again. Don’t hesitate—give this recipe a go today and experience firsthand why it’s beloved around the world!
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: Stir-Frying
- Cuisine: Thai
Description
Drunken Noodles (Pad Kee Mao) is a popular Thai stir-fried noodle dish known for its bold flavors, vibrant colors, and spicy kick. Featuring wide rice noodles, tender chicken, crisp vegetables, and aromatic Thai basil, this 35-minute recipe is perfect for a quick and satisfying dinner that brings authentic Thai street food into your home kitchen.
Ingredients
Rice 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
- Soak Noodles: Soak the wide rice noodles in warm water for 15-20 minutes until they soften. Drain the noodles thoroughly and set them aside, preparing them for stir-frying.
- Make Sauce: In a bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar dissolves completely. Set this flavorful sauce aside for later use.
- Stir-Fry Aromatics and Chicken: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies, stir-frying until fragrant. Then add the chicken pieces and cook, stirring frequently, until the chicken is browned and cooked through.
- Add Vegetables: Add the sliced onion, red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry the vegetables with the chicken until they become crisp-tender, preserving their vibrant texture and color.
- Combine with Noodles and Sauce: Add the softened rice noodles and the prepared stir-fry sauce into the wok. Gently toss everything together to coat the noodles evenly. Continue cooking until the noodles are tender and have absorbed the sauce flavors.
- Finish and Serve: Stir in the green onions and fresh Thai basil leaves, cooking for about 1 minute until the basil wilts slightly. Garnish with extra basil leaves and serve immediately with lime wedges on the side for an extra burst of freshness.
Notes
- You can adjust the number of Thai red chilies according to your preferred spice level.
- For a vegetarian version, substitute chicken with firm tofu and use vegetarian oyster sauce.
- If you cannot find wide rice noodles, flat rice noodles or even fresh fettuccine can be a substitute.
- Be careful not to over-soak the noodles as they can become too soft and break during stir-frying.
- Thai basil is essential for the authentic flavor, but if unavailable, sweet basil can be used as an alternative.
