If you have ever craved a dish bursting with vibrant flavors, spicy heat, and satisfying textures, then this Drunken Noodles (Pad Kee Mao) Recipe is about to become your new favorite! Originating from Thailand, this stir-fried noodle dish combines chewy wide rice noodles with a tantalizing sauce, fresh vegetables, tender chicken, and plenty of fragrant Thai basil. The name might make you curious, but trust me, once you taste it, you’ll be hooked on this perfect balance of spicy, savory, and slightly sweet goodness. Let me walk you through every step to create a restaurant-worthy meal right in your own kitchen.
Ingredients You’ll Need
The beauty of this Drunken Noodles (Pad Kee Mao) Recipe lies in how straightforward and fresh the ingredients are, yet how every single one plays a crucial role in building layers of flavor, texture, and color. From the punchy chili heat to the herbal brightness of the basil, it all comes together seamlessly.
- 8 ounces wide rice noodles: These noodles soak up sauce and have the perfect chewy texture that carries every bite.
- 3 tablespoons oyster sauce: Adds deep umami and a hint of sweetness for that complex flavor base.
- 2 tablespoons soy sauce: Provides saltiness and enhances the overall savory character of the dish.
- 1 tablespoon dark soy sauce: Contributes richness and a subtle caramel color to the noodles.
- 1 tablespoon fish sauce: Imparts authentic Thai flavor with its salty, slightly funky notes.
- 1 tablespoon brown sugar: Balances the savory and spicy elements with gentle sweetness.
- 2 teaspoons lime juice: Brightens up the sauce with fresh acidity for a lively finish.
- 1 tablespoon water: Helps combine the sauce ingredients smoothly.
- 2 tablespoons vegetable oil: Ideal for high-heat stir-frying, ensuring everything cooks evenly.
- 4 cloves garlic, minced: Instant aromatic depth and the classic Thai garlic punch.
- 2-3 Thai red chilies, sliced: Your key to heat—adjust to taste to control the spice level.
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces: Tender and juicy, perfect for absorbing the sauce.
- 1 small onion, sliced: Adds a mild sweetness and crunch.
- 1 medium red bell pepper, sliced: Brings vibrant color and a slightly sweet crispness.
- 1 cup broccoli florets: Offers fresh crunch and nutrients.
- 1 carrot, julienned: Adds subtle sweetness and texture contrast.
- 2 green onions, cut into 2-inch pieces: Final fresh crunch and mild oniony flavor.
- 1 cup fresh Thai basil leaves: The star herb—peppery and aromatic for authentic flair.
- Lime wedges, for serving: To squeeze over and brighten every bite.
How to Make Drunken Noodles (Pad Kee Mao) Recipe
Step 1: Soak the Noodles
Start by soaking your wide rice noodles in warm water for about 15 to 20 minutes until they soften but are still a bit firm; this helps them cook quickly without turning mushy later. Then, drain well and set aside while you prepare your sauce and veggies.
Step 2: Prepare the Stir-Fry Sauce
In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water. Make sure the sugar dissolves fully to have a perfectly blended, balanced sauce that marries salty, sweet, tangy, and savory flavors.
Step 3: Cook Aromatics and Chicken
Heat the vegetable oil over medium-high heat in a wok or large skillet. Add the minced garlic and sliced Thai red chilies, stirring quickly until fragrant—it only takes moments to release their magic. Next, toss in the chicken pieces, cooking them until they’re nicely browned and cooked through, roughly 5 to 7 minutes. This step ensures your protein stays juicy and flavorful.
Step 4: Add Fresh Vegetables
Introduce the sliced onions, red bell pepper, broccoli florets, and julienned carrot to the pan. Stir-fry everything together until the veggies are crisp-tender but still vibrant, locking in their natural sweetness and crunch—this contrast makes every bite exciting and fresh.
Step 5: Combine Noodles and Sauce
Now it’s time for the noodles to shine. Add the drained, softened noodles along with your prepared stir-fry sauce into the wok. Toss gently but thoroughly to coat everything evenly. Cook for a few more minutes until the noodles absorb the sauce and reach a tender yet slightly chewy consistency.
Step 6: Final Touches
Finally, stir in the green onions and fresh Thai basil leaves. Cook just until the basil wilts and infuses its aromatic essence throughout the dish. This finishing step elevates the entire plate with authentic fragrance and a burst of herbal freshness right before you serve.
How to Serve Drunken Noodles (Pad Kee Mao) Recipe
Garnishes
Serve your Drunken Noodles (Pad Kee Mao) Recipe steaming hot, garnished with extra Thai basil leaves for an herbal pop and fresh lime wedges on the side. A squeeze of lime juice just before eating truly brightens the rich and spicy flavors, making each mouthful vibrant and satisfying.
Side Dishes
While this dish is wonderfully filling on its own, you can add a few simple sides like a crisp cucumber salad or a light soup such as Tom Yum to complement the spicy boldness. These sides balance the heat and round out the meal perfectly whether for lunch or dinner.
Creative Ways to Present
For a fun twist, try serving the noodles in small bowls lined with banana leaves to enhance the Thai dining experience. Alternatively, serve over a bed of steamed greens or alongside a platter of grilled meats to make a vibrant, colorful feast that delights both eyes and palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Drunken Noodles (Pad Kee Mao) Recipe, place them in an airtight container and store in the refrigerator for up to 2 days. The noodles may absorb more sauce and thicken, but the flavor remains delicious. Refrigerate promptly to keep freshness and safety.
Freezing
Because of the fresh herbs and vegetable textures, freezing is not ideal for this recipe, as it can alter the texture once thawed. However, if you wish to freeze, transfer the dish to a freezer-safe container within a day of cooking and consume it within a month for best quality.
Reheating
Reheat your leftovers gently in a skillet over medium heat with a splash of water or extra soy sauce to restore moisture. Stir frequently until warmed through so the noodles don’t clump, and finish with fresh basil and lime juice to revive the vibrant flavor you loved from the start.
FAQs
What makes Drunken Noodles spicy?
The spice mainly comes from fresh Thai red chilies used during stir-frying. You can adjust the number of chilies to suit your heat preference or substitute with milder peppers if you want a gentler kick while keeping the signature flavor.
Can I make this dish vegetarian?
Absolutely! Swap the chicken for tofu or your favorite vegetables and replace fish sauce with soy sauce or a vegetarian substitute. The combination of sauces and fresh herbs will still deliver that iconic Drunken Noodles (Pad Kee Mao) taste.
Why soak the noodles instead of boiling them?
Soaking wide rice noodles softens them quickly without overcooking, helping them maintain their chewy texture during stir-frying. Boiling first can sometimes make them too soft or sticky when combined with hot oil and sauce.
Is Thai basil necessary?
While Thai basil is traditional and gives the dish its unique peppery aroma, if you can’t find it, you can substitute with sweet basil but expect a slightly different, milder taste. Freshness is key to keeping that authentic feel.
How can I control the saltiness in the sauce?
The sauce includes several salty components like soy sauce, oyster sauce, and fish sauce. To control saltiness, start by using less fish sauce as it is very potent, and adjust soy sauces according to taste during cooking. Balancing with lime juice and sugar ensures a harmonious flavor.
Final Thoughts
Making this Drunken Noodles (Pad Kee Mao) Recipe at home is truly such a joyful experience. It’s a dish that wakes up your taste buds with exciting layers of flavor while being incredibly satisfying and quite simple to prepare. Whether you’re cooking for friends, family, or just yourself, this recipe brings a warm, delicious slice of Thailand right to your kitchen. So grab your wok, don’t be shy with the chilies, and enjoy every vibrant, spicy, and fragrant bite!
Print
Drunken Noodles (Pad Kee Mao) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Description
Drunken Noodles (Pad Kee Mao) is a classic Thai stir-fried noodle dish featuring wide rice noodles, tender chicken, fresh vegetables, and aromatic Thai basil in a bold, flavorful sauce with a spicy kick. Ready in just 35 minutes, this vibrant and satisfying dish balances sweet, salty, tangy, and spicy notes for an authentic and delicious meal perfect for any weeknight dinner.
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
- Soak Noodles: Soak the wide rice noodles in warm water for 15-20 minutes until they are softened but still slightly firm. Drain the noodles and set them aside while you prepare the rest of the dish.
- Make 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 has completely dissolved. Set this flavorful sauce mixture aside.
- 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 and stir-fry just until fragrant, about 30 seconds to 1 minute. Add the chicken pieces and cook, stirring frequently, until the chicken is browned and cooked through, approximately 5-7 minutes.
- Add Vegetables: Add the sliced onion, red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry everything together until the vegetables are crisp-tender, about 3-4 minutes, ensuring they retain some crunch and vibrant color.
- Combine with Noodles and Sauce: Add the softened rice noodles and prepared stir-fry sauce to the wok. Toss gently but thoroughly to coat the noodles evenly with the sauce and combine all ingredients. Continue to cook until the noodles are tender and have absorbed the sauce, about 2-3 minutes.
- Finish and Serve: Stir in the green onions and fresh Thai basil leaves. Cook for an additional 1 minute until the basil wilts and releases its aroma. Remove from heat, garnish with extra Thai basil if desired, and serve immediately with lime wedges on the side for squeezing over the top.
Notes
- Adjust the amount of Thai red chilies to your desired spice level or substitute with red pepper flakes if unavailable.
- Soaking noodles too long can make them overly soft and mushy; aim for just softened but still slightly firm.
- For a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce or mushrooms.
- Use a high heat and stir frequently to achieve that authentic wok hei (breath of the wok) flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best enjoyed fresh.
