Drunken Noodles (Pad Kee Mao) Recipe
Drunken Noodles (Pad Kee Mao) is the kind of dish that instantly fires up the senses—silky wide rice noodles tossed in a vividly savory sauce, blistered peppers, and fragrant Thai basil make dinner feel like an adventure rather than a routine. Inspired by late-night Thai street food traditions, this recipe celebrates the bold flavors and irresistible heat that make Drunken Noodles (Pad Kee Mao) a standout. Best of all, it’s easy to make at home with ingredients you can find at most supermarkets, and it promises a plateful of color, aroma, and pure satisfaction every single time.
Ingredients You’ll Need
Putting together Drunken Noodles (Pad Kee Mao) is all about having key simple ingredients that shine when combined. Each one adds its own unique flavor, texture, or splash of color, making the final dish completely memorable.
- Wide rice noodles: The noodles soak up the sauce and create that chewy, springy bite you crave in Drunken Noodles (Pad Kee Mao).
- Vegetable oil: Helps everything sizzle and carry flavor without overpowering the dish.
- Garlic: Releases a wildly inviting aroma when cooked, forming the flavor base of the dish.
- Thai chilies: Bring the signature spice—adjust to your preferred heat level for perfect results.
- Chicken breast or thighs: Offers tender protein; swap in shrimp, tofu, or beef if you want to switch things up.
- Onion: Lends sweetness and a light crunch that balances the spice and sauce.
- Red bell pepper: Adds color and a juicy, natural sweetness that rounds out the flavor.
- Baby corn or broccoli (optional): A chance to add another texture and a little more veg to the stir-fry.
- Soy sauce: Salt and umami—it’s a must for that deep, savory backbone.
- Oyster sauce: Delivers a mellow, slightly sweet undertone you’ll soon crave in all your stir-fries.
- Fish sauce: Essential in Thai cooking—just a splash brings serious depth and authenticity.
- Dark soy sauce: Amp up the color and a touch of resonance; it’s what gives Drunken Noodles (Pad Kee Mao) its signature look.
- Sugar: Just enough to balance out the savory and spicy notes—never cloying, always just right.
- Fresh Thai basil leaves: The final flourish of herbaceous, peppery aroma that sets this dish apart.
How to Make Drunken Noodles (Pad Kee Mao)
Step 1: Prep the Noodles
Start by cooking your wide rice noodles according to the package directions. You want them just tender but still pleasantly chewy. Once they’re done, drain and set aside—don’t overcook them, as they’ll get a final toss in the sauce later and soak up more flavor.
Step 2: Mix the Signature Sauce
In a small bowl, combine the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. This blend is the heart of Drunken Noodles (Pad Kee Mao); it’s sweet, salty, umami-rich, and will work its way into every noodle. Set it aside so you’re ready to move quickly once the heat is on.
Step 3: Stir-Fry the Base
Heat your wok or a large skillet over medium-high heat, then add the vegetable oil. Once hot, toss in the minced garlic and Thai chilies. Don’t walk away! Stir frequently for about 30 seconds, just until that stunning fragrance fills your kitchen. The garlic and chilies infuse the oil and build the flavor foundation.
Step 4: Add Protein and Vegetables
Slide the chicken into the aromatic oil and stir-fry for 3 to 4 minutes until it’s cooked through and lightly golden. Next, add the sliced onion, bell pepper, and any optional vegetables like baby corn or broccoli. Stir-fry for another 2 to 3 minutes—just enough time for the vegetables to become slightly tender but still keep their snap and vibrancy.
Step 5: Bring It All Together
Add the cooked noodles and prepared sauce to the pan. This is when the magic happens! Toss everything together for 1 to 2 minutes, making sure the noodles are beautifully coated and slightly caramelized on the edges. Right before you turn off the heat, scatter in the Thai basil leaves and give it all a final toss so those distinctive herbal notes hit the noodles while they’re still piping hot.
How to Serve Drunken Noodles (Pad Kee Mao)
Garnishes
Top each bowl with a handful of extra Thai basil leaves or a lime wedge for a refreshing pop of flavor. A sprinkle of sliced fresh chili or a dash of chili flakes will satisfy heat seekers, while chopped scallions or crispy fried garlic add a little crunch and flair.
Side Dishes
Drunken Noodles (Pad Kee Mao) are so big on flavor, they often shine on their own. But if you want a full Thai-inspired feast, pair them with steamed jasmine rice, a cool cucumber salad, or some crunchy spring rolls. Each makes for a perfect, nourishing balance on the table.
Creative Ways to Present
For a fun twist, try serving the noodles family-style on a big platter so everyone can help themselves. You could also tuck individual servings into lettuce cups for a hand-held party option, or top with a fried egg for an indulgent brunch-worthy take on Drunken Noodles (Pad Kee Mao).
Make Ahead and Storage
Storing Leftovers
Leftover Drunken Noodles (Pad Kee Mao) keep surprisingly well! Store any cooled extras in an airtight container in the fridge for up to three days. The flavors often deepen overnight, so tomorrow’s lunch just might be even more delicious.
Freezing
If you have more than you can finish within a few days, freezing works in a pinch. Portion the noodles into freezer-safe containers, making sure they’re tightly sealed. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, toss the noodles in a hot skillet with a splash of water or a drizzle of oil. Stir-fry just until everything is warmed through and the noodles are happily revived. Microwave works, too, but a skillet will give you the same slightly caramelized edges as when freshly made.
FAQs
Can I use different proteins in Drunken Noodles (Pad Kee Mao)?
Absolutely! Drunken Noodles (Pad Kee Mao) is endlessly versatile. Swap in shrimp, tofu, or beef instead of chicken based on what you have or what you’re craving. Just adjust cooking times accordingly so everything is cooked just right.
What if I can’t find Thai basil?
While Thai basil delivers signature flavor, you can use Italian basil in a pinch. The taste will be slightly different, but it will still bring freshness and color. If you want to add a subtle licorice note, toss in a couple of mint leaves, too!
How spicy are these noodles? Can I tone it down?
Drunken Noodles (Pad Kee Mao) are known for their pleasant kick, but the heat is totally customizable. Use fewer Thai chilies or replace them with a milder chili or even a sprinkle of red pepper flakes for a gentler touch.
Can I add more vegetables?
Definitely! Feel free to use whatever veggies you love or have on hand—snap peas, carrots, bok choy, or mushrooms are all fantastic additions. Just be sure to add heartier vegetables early so they cook through properly.
Do I have to use a wok, or will a skillet work?
A wok is classic and lets you toss everything with high heat, but a large, heavy-bottomed skillet also does the job beautifully. The key is getting everything hot enough for a quick, even stir-fry.
Final Thoughts
If you’re looking for a weeknight dinner that blows away the ordinary, Drunken Noodles (Pad Kee Mao) is your ticket to big flavor and happy smiles. It’s spicy, savory, and endlessly customizable—so grab some rice noodles and give it a whirl. I promise, it’ll be a new favorite from the very first bite!
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Drunken Noodles (Pad Kee Mao) Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Drunken Noodles (Pad Kee Mao) at home with this easy recipe. These Thai spicy noodles are packed with flavor and perfect for a quick and satisfying meal.
Ingredients
Rice Noodles:
- 8 oz wide rice noodles
Stir-Fry:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 Thai chilies, finely chopped, or to taste
- 1/2 lb chicken breast or thighs, thinly sliced
- 1/2 cup onion, sliced
- 1 red bell pepper, sliced
- 1/2 cup baby corn or broccoli (optional)
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
Additional:
- 1/4 cup fresh Thai basil leaves
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions until just tender. Drain and set aside.
- Prepare the Sauce: In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Set aside.
- Stir-Fry: Heat oil in a skillet or wok over medium-high heat. Sauté garlic and Thai chilies until fragrant. Add chicken, cook for 3-4 minutes. Add onion, bell pepper, and optional vegetables, stir-fry for 2-3 minutes.
- Combine: Add cooked noodles and sauce to the pan. Toss for 1-2 minutes until coated and slightly caramelized. Stir in Thai basil before serving.
Notes
- You can substitute chicken with shrimp, tofu, or beef.
- Adjust chili quantity for desired heat level.
- Thai basil is recommended for authentic flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg
