Description

This Pad Kee Mao recipe is a quick and flavorful stir-fry made with wide rice noodles, thinly sliced chicken (or a plant-based substitute), colorful bell peppers, broccoli, shallots, and plenty of Thai basil. A simple sauce of oyster sauce, soy, fish sauce, dark soy, brown sugar, and chili paste brings everything together. The result is a restaurant-quality dinner you can make at home in under half an hour.

Ingredients for Drunken Noodles

Main ingredients

• 8 oz wide rice noodles (fresh or dried)
• 2 tbsp vegetable oil (or canola/peanut oil)
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1 lb chicken breast, thinly sliced (or tofu, shrimp, beef)

Sauce

• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tbsp brown sugar
• 1 tsp chili paste (adjust to taste)

Finishers

• 1 cup Thai basil leaves (or regular basil)
• Juice of half a lime

Vegetarian option: Replace chicken with firm tofu and use mushroom soy or vegan oyster sauce plus a vegan substitute for fish sauce.

How to make Drunken Noodles – Step-by-step

Step 1: Cook the noodles

1. Cook the rice noodles according to the package directions. If using dried noodles, soak or boil as recommended until just tender.
2. Drain and rinse with cold water to stop cooking and prevent sticking. Set aside in a colander.

Step 2: Prepare the sauce

1. Whisk together oyster sauce, soy sauce, fish sauce, dark soy sauce, brown sugar, and chili paste in a small bowl.
2. Taste and dissolve the sugar fully; adjust the chili paste for more or less heat.

Step 3: Stir-fry aromatics

1. Heat the oil in a large wok or heavy skillet over medium-high heat until hot but not smoking.
2. Add the minced garlic and sliced shallots and stir-fry briefly until fragrant—about 20–30 seconds.

Step 4: Cook the protein

1. Add the thinly sliced chicken and stir-fry until golden and cooked through, about 4–5 minutes. If using tofu, sear until browned on both sides.

Step 5: Add the vegetables

1. Toss in the bell peppers and broccoli. Stir-fry 2–3 minutes so the vegetables soften slightly but remain crisp.

Step 6: Combine everything

1. Add the cooked noodles to the wok and pour in the prepared sauce. Toss and stir quickly so the sauce coats the noodles evenly without overcooking them.

Step 7: Finish with basil and lime

1. Remove the wok from heat and add the Thai basil leaves, stirring until just wilted.
2. Squeeze in the juice of half a lime for brightness, then serve immediately while hot.

Pro tip: For extra heat, stir in chopped fresh Thai chilies or a touch more chili paste. Use a very hot wok for the most authentic smoky flavor (wok hei).

Notes & variations

• Make it vegan: substitute tofu and use vegan oyster sauce and a soy-based substitute for fish sauce.
• Avoid overcooking the noodles so they keep their texture and don’t break apart in the wok.
• Thai basil offers an anise-like aroma that’s characteristic of Pad Kee Mao; regular basil works if Thai basil isn’t available.

Best ways to serve Drunken Noodles

Serve Drunken Noodles hot straight from the wok. Complement the dish with a simple Thai cucumber salad for cooling contrast, or pair it with Thai iced tea or a ginger lemonade to tame the heat. Spring rolls or fresh vegetable rolls make a pleasant starter.

Serve with extra basil and lime wedges on the side for guests to customize their bowls.

Storage & leftovers

• Refrigerate in an airtight container for up to 4 days. Reheat in a skillet with a splash of water or broth to loosen and rehydrate the noodles.
• Freeze for up to 2 months, but omit the basil before freezing—add fresh basil after reheating.

What to cook next

If you enjoyed these spicy noodles, try other bold, comforting dishes such as jerk chicken pasta with Caribbean flavors, a creamy chipotle sauce for simple weeknight meals, or a classic garlic-parmesan chicken and potatoes dinner.

You asked, we answered

What are the main ingredients in drunken noodles?

Rice noodles, a protein (chicken, tofu, or shrimp), bell peppers, Thai basil, garlic, shallots, and a savory-sweet sauce made with soy, oyster sauce, fish sauce, dark soy, brown sugar, and chili paste.

Why are they called “drunken” noodles?

The name doesn’t refer to alcohol in the recipe. It likely comes from the dish’s popularity as a late-night, spicy meal that’s often enjoyed after a night out—or from the intoxicating, bold flavors that make you feel blissfully satisfied.

Are Thai drunken noodles unhealthy?

Not inherently. With lean protein, plenty of vegetables, and controlled oil and sugar, Drunken Noodles can be a balanced meal. Reduce sodium or sugar to suit dietary needs.

Which oil is best for stir-frying?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil for the best stir-fry results.