Thai Drunken Noodles are made with wide rice noodles that are stir-fried to perfection in a fragrant blend of herbs, spices, and sauces. It's deliciously spicy, savory, and slightly sweet, creating an unforgettable flavor profile that'll have you coming back for more!
If you love Asian-inspired flavors like this, you should try my Thai Peanut Sauce Noodles, Bulgogi Korean Beef Tacos, Japanese Chicken Curry, or Easy Chicken Fried Rice too!
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Pad Kee Mao Recipe
Drunken Noodles, also known as Pad Kee Mao, is a popular Thai dish that's all about bold flavors and contrasting textures. Ready in just 35 minutes, these spicy Thai noodles are perfect for busy nights, but with such a unique flavor, they're a great option for dinner parties too!
Ever since our trip to Thailand and Cambodia with our kids, I've been obsessed with recreating the meals we enjoyed so much. I took a couple of Thai cooking classes while I was there, which by no means makes me an expert, but I learned a lot and try my best to keep things as close to authentic as I can using the ingredients I have available to me.
Cooking Thai cuisine is an aromatic experience. With so many fragrant spices and sauces, it's like having a vacation right in my kitchen!
For more delicious Southeast Asian-inspired recipes, try my Thai Sticky Mango Rice, Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce, Pad Kra Pao (Ground Pork Stir Fry), or Thai Grilled Chicken.
Why We Love This Recipe
- Use your favorite protein for this recipe; try shrimp, chicken, beef, or tofu!
- Easily customize the spice level to suit your preferences.
- Quick and easy to make, this dish comes together in just 35 minutes!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Noodles - I've used flat, wide, dry rice noodles (aka Pad Thai Noodles) for this recipe, but other noodles would work well too. You could even get away with fettuccine noodles.
- Oil - Use sesame oil to keep the noodles from sticking together, and some neutral-flavored cooking oil like canola or vegetable oil for
- Sauces - Soy sauce, oyster sauce, and fish sauce provide an amazingly rich umami flavor base for the marinade and sauce.
- Brown Sugar - Adds sweetness to the sauce to balance the salty flavors. In Thailand they would probably use palm sugar, which is slightly less sweet, but the balance is a key component of Thai cuisine.
- Bell Pepper - I love using red bell pepper in this recipe for added color and sweetness, but you can use green bell pepper if you prefer.
- Ginger - Ground ginger adds an elevated spiced flavor.
- Chicken - I've used chicken breasts here, but you can use other kinds of chicken or other meats if you prefer, but the cook time will vary.
- Fresh Garlic - Use freshly pressed garlic for the best savory flavor.
- Thai Bird's Eye Chili - Thai bird’s eye chili is the star of the show here in terms of spicy flavors! You should be able to find it in most regular grocery stores in the produce section or at Asian grocery stores.
- Vegetables - Baby corn and snow peas are my favorite veggies to add here, apart from the bell pepper. They add a crunch and a bit of sweetness to the dish.
- Green Onion - Use fresh green onions to add a vibrant taste to the
- Fresh Basil - Thai holy basil is best for this recipe, but you can use Thai basil or whatever basil is available at the store (usually Italian sweet basil) if you can't find holy basil. This is one ingredient I usually need to go to the Asian market for as it isn't often available at my local Safeway.
- Garnish - Try some freshly chopped green onions, and sliced regular basil on top for an extra burst of flavor.
How to Make This Drunken Noodles Recipe
- Combine sauce ingredients. Combine the sauce ingredients in a medium mixing bowl, including soy sauce, oyster sauce, fish sauce, brown sugar, pepper, and ginger.
- Whisk until smooth. Whisk the sauce until smooth and set it aside.
- Chop chicken. Butterfly the chicken breasts and slice them into thin pieces, then place the chicken in a medium bowl.
- Marinate chicken. Pour a third of the sauce over the chicken, incorporate it well, then cover and place the bowl in the refrigerator to marinate for 20–30 minutes.
- Cook noodles. While the chicken is marinating, cook the noodles. Boil a large pot of water, then cover the noodles with the boiling water.
- Stir noodles. Let the noodles sit in the boiled water for about 10 minutes, and make sure to stir them a few times.
- Drain noodles. Drain the cooked noodles and rinse them with cold water to stop them from cooking further.
- Add sesame oil. Toss the noodles with a teaspoon of sesame oil, then set them aside.
- Add chicken and oil to the skillet. It is best to use a wok or large skillet for this dish. Heat the oil in the skillet over medium heat, then place the marinated chicken in it.
- Cook chicken. Cook the chicken through, then take the chicken out of the skillet and set it aside.
- Add vegetables to the skillet. Turn up the heat to medium-high, and when the skillet is really hot, add garlic, chilies, baby corn, bell pepper, and snow peas.
- Cook vegetables. Fry the veggies for 2 minutes, stirring constantly to avoid burning them.
- Add seasoning. Next, add the green onions and basil. Continue to cook and stir for another minute.
- Add chicken. Mix the cooked chicken back into the skillet and combine everything.
- Add sauce. Then pour the sauce into the pan and stir well.
- Add noodles. Lastly, add the noodles to the pan.
- Stir. Stir as this is cooking until the noodles are the desired texture (about 5 more minutes).
- Cook through and serve. Turn the noodles over as they cook to help them absorb the sauce, then remove from the wok and serve immediately.
Recipe FAQ's
Yes! Shrimp, beef, and pork are all delicious in this dish! You could add about 8 ounces (½ pound) of meat. If you are adding the meat uncooked, make sure to fry it first, then add the garlic, chilis, and veggies to the stir fry.
Thai Basil has a distinct aniseed or licorice flavor that is more peppery or spicy and sets it apart from regular Italian basil. Thai basil and Thai holy basil are popular ingredients in Thai cuisine, you'll recognize the flavor from basil dishes from Thai restaurants.
You could leave them out altogether, but it will change the taste. If you have Worcestershire sauce, add a tablespoon of that in place of the oyster and fish sauce.
Yes, if you don’t like spicy food, leave out the Thai bird’s eye chili, which is very hot. If you like it spicier, increase that. Be very careful chopping the chili, and DO NOT touch your eyes. Wash your hands well as soon as you finish.
Just before you are ready to add them to the stir fry, place the noodles in a colander and run hot water over them until they are softened up.
This dish is best served fresh, but you can store your leftovers in an airtight container in the fridge for up to 5 days. It reheats well in the microwave, just add a little water to the container before heating it.
Tips for Success
- Use low-sodium sauces if you can find them to help you control the salt content of your dish. You can always add more salt to it if you need it!
- Use fresh ingredients whenever possible. This will ensure that your dish tastes the best it can be.
- Top your finished dish with fresh herbs, such as Thai basil or cilantro, to add brightness and freshness to the dish.
What do I serve with this Drunken Noodle recipe?
This is a delicious meal all on it's own, with plenty of protein, carbs, and veggies to keep you going. If you want to make it into a fuller meal, or make it go further, you can add some side dishes to your dinner table.
Try my Homemade Egg Rolls, Vegetable Tempura, Stir Fried Baby Bok Choy, or this Asian Slaw with Peanut Dressing!
You'll also love my Mango Sticky Rice for dessert!
Substitutions and Variations
- Change the meat. Try shrimp, crispy beef, tofu, or even a combination of these instead of chicken breast if you prefer. I think this would be amazing with either thinly sliced beef, or pieces of steak cut into ½-inch to 1-inch chunks.
- Add other vegetables. Sliced onions, Chinese broccoli, bell peppers, sugar snap peas, celery, broccoli, or spinach work well here too!
- Use other noodles. I haven't tried this recipe with fresh wide rice noodles, so the cook time may vary if you do this. You can try other kinds of noodles if you like; just follow the package directions to know how to cook them!
More Asian-Inspired Recipes You’ll Love
- Beef with Broccoli
- Easy Chicken & Vegetable Stir-Fry
- Miso Salmon
- The BEST Orange Chicken
- Asian Slaw with Ginger Peanut Dressing
- Asian Lettuce Wraps
- Thai Shrimp Rice Noodle Salad
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Drunken Noodles
Ingredients
Noodles
- 8 ounces flat, wide dried rice noodles (¼ inch or more if you have them)
- 1 teaspoon sesame oil
Sauce
- 4 Tablespoons soy sauce
- 2 Tablespoon oyster sauce
- 2 Tablespoon fish sauce
- 2 Tablespoon brown sugar
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
Stir Fry
- 2 chicken breasts, butterflied, then sliced thin
- 4 Tablespoons vegetable or canola oil, divided
- 2 cloves garlic, minced
- 1 Thai bird’s eye chili, chopped (wear gloves or wash as soon as you’re done, and don’t touch your eyes)
- 1 (15-ounce) can whole baby corn, drained, cut in half and quartered
- 1 red bell pepper, sliced
- 10 snow peas
- 2 green onions , sliced
- 1 cup Thai holy basil, torn into small pieces
Optional Garnish
- chopped green onions
- sliced basil
Instructions
- Mix sauce ingredients in a medium mixing bowl, including soy sauce, oyster sauce, fish sauce, brown sugar, pepper, and ginger. Set this aside.
- Place the cut chicken in a medium bowl.
- Pour a third of the sauce over the chicken, incorporate, and place in the refrigerator to marinate for 20–30 minutes.
- While the chicken is marinating, boil a large pot of water, then cover the noodles with the boiling water and let them sit for 10 minutes (stirring a few times). Drain and rinse with cold water. Toss the noodles with a teaspoon of sesame oil. Set aside for now.
- It is best to use a wok or large nonstick skillet for this dish. Heat 2 Tablespoons of oil in the skillet over medium heat, place the marinated chicken in, and cook through. Take the chicken out of the skillet and set it aside. Turn up the heat to medium-high, and when the skillet is really hot, add garlic, chilies, baby corn, bell pepper, and snow peas. Fry this for 2 minutes, stirring constantly to avoid burning.
- Add the green onions and basil. Continue to cook and stir for another minute.
- Mix the cooked chicken back into the skillet and combine. Pour the sauce and noodles into the pan. Stir as this is cooking until the noodles are the desired texture (about 5 more minutes). Make sure to turn the noodles over as they cook to help them absorb the sauce.
- Remove from the skillet and serve immediately.
Notes
- Storage: Drunken Noodles may be kept in an airtight container in the fridge for up to 5 days. It reheats well in the microwave. Just add a little water to the container before heating it.
