This fiery Thai street food classic combines wide rice noodles, aromatic basil, and bold seasonings in a mouthwatering stir-fry. Ready in just 30 minutes, Drunken Noodles (Pad Kee Mao) delivers an intoxicating blend of sweet, savory, and spicy flavors that will transport you straight to Bangkok’s bustling markets. Perfect for busy weeknights, this protein-rich dish packs 17g of protein per serving while keeping the calories reasonable at 405 kcal. The best part? You’ll only need 15 minutes of prep time to create this restaurant-worthy favorite at home.
Ingredients for Drunken Noodles
- Wide Rice Noodles (8 oz): Choose fresh or dried rice noodles, about 1/4 inch wide
- Proteins & Aromatics:
- Chicken breast – cut into bite-sized pieces
- Shallots – finely chopped for sweet, mild flavor
- Garlic (3 cloves) – minced fresh
- Ginger – freshly minced for best flavor
- Fresh Vegetables:
- Carrots – thinly sliced for quick cooking
- Zucchini – uniform thin slices
- Green bell pepper – julienned
- Roma tomatoes – fresh slices
- Thai Holy Basil – roughly chopped
- Sauce Mixture:
- Oyster sauce + Soy sauce – creates rich base
- Fish sauce – adds authentic Thai flavor
- Brown sugar – balances savory notes
- Thai red chili paste – adjustable to taste
Cooking Instructions
- Noodle Preparation: Cook rice noodles following package directions until just tender
- Sauce Making: Combine oyster sauce, soy sauce, fish sauce, brown sugar, water, and chili paste in a bowl
- Vegetable Preparation: Heat oil in wok, sauté shallots and carrots until fragrant
- Protein Cooking: Add chicken, garlic, and ginger until chicken is nearly done
- Final Assembly: Add remaining vegetables, stir-fry briefly, then add noodles and sauce
- Finishing Touch: Remove from heat, fold in fresh basil, garnish with green onions
Cooking Techniques
Getting your rice noodles just right is key to amazing Drunken Noodles! Soak them until they’re tender but still have a slight bite – they’ll finish cooking in the wok. The high-heat wok cooking (or stir-frying in a large skillet) adds that wonderful charred flavor that makes this dish special. When you add ingredients, try to spread them out in the pan so they get nice and hot instead of steaming.
Variations & Substitutions
This recipe is super flexible! While chicken is great, you can swap in shrimp, tofu, or even thinly sliced beef. Can’t find Thai Holy Basil? Regular basil works too, though the flavor will be a bit different. For veggie swaps, try mushrooms, broccoli, or snap peas. If you’re making it vegetarian, replace the fish and oyster sauce with extra soy sauce and a splash of mushroom sauce. Need it gluten-free? Just use tamari instead of soy sauce!
Serving Suggestions
Serve your Drunken Noodles piping hot right from the wok! Put out small bowls of extra chili sauce, lime wedges, and chopped peanuts so everyone can adjust the heat and add crunch to their liking. A cold Thai beer or lime soda makes a perfect drink pairing. Want to make it a feast? Add a light soup like Tom Yum on the side.
Storage Tips
Rice noodles are best fresh, but you can keep leftovers in an airtight container in the fridge for 2-3 days. When reheating, add a splash of water and stir-fry quickly in a hot pan – this works better than the microwave for keeping the noodles from getting mushy. The veggies might not be as crisp the next day, but the flavors will still be yummy!
Drunken Noodles (Pad Kee Mao)
Equipment
- Wok or large skillet
Ingredients
Main Ingredients
- 8 oz wide rice noodles
- 2 Tbsp sesame oil or canola
Sauce
- 3 Tbsp oyster sauce
Instructions
- Cook noodles according to package instructions.
- Mix sauce in a small bowl and set aside.
- Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes.
