If you love bold, spicy flavors and crave a dish that’s quick, satisfying, and full of excitement, then Drunken Noodles (Pad Kee Mao) is just what you need! This Thai stir-fry is packed with juicy meat, fresh veggies, and wide, chewy rice noodles—all tossed in a savory sauce that has the perfect balance of heat, sweetness, and umami. The dish gets its name from the spicy kick, but don’t worry, it’s not overwhelmingly hot. The combination of fresh basil, garlic, and chili creates a vibrant, mouth-watering flavor that’s simply irresistible.
Why You’ll Love This Recipe?
Drunken Noodles is everything you could ask for in a meal: it’s quick to make, it’s packed with flavor, and it has the perfect amount of spice to wake up your taste buds. The wide rice noodles soak up the delicious sauce, while the savory protein and crispy veggies give you the perfect mix of textures. The fresh Thai basil adds a unique aroma and depth to the dish, making it stand out from other stir-fried noodle recipes. Plus, it’s fully customizable to your spice preference, and it’s perfect for busy weeknights or when you want to impress your guests with something bold and flavorful.
Ingredients
(Full list of ingredients is available at the end of this post)
- Rice noodles (wide, flat)
- Chicken, beef, or shrimp (or tofu for a vegetarian version)
- Thai basil leaves (fresh)
- Bell peppers (sliced)
- Onion (sliced)
- Thai bird’s eye chilies (or regular red chili if you can’t find Thai chilies)
- Garlic (minced)
- Soy sauce
- Oyster sauce
- Fish sauce
- Brown sugar
- Lime juice
- Fresh cilantro (optional, for garnish)
- Green onions (for garnish)
- Vegetable oil (for frying)
Directions
1. Cook the Noodles
Start by cooking the rice noodles according to the package instructions. Make sure to cook them just until they’re tender but still chewy (al dente). Once they’re done, drain the noodles and set them aside. If they’re sticking together, toss them lightly in some vegetable oil.
2. Prepare the Protein
While the noodles are cooking, heat a wok or large skillet over medium-high heat. Add a bit of vegetable oil and cook your choice of protein—whether it’s sliced chicken, beef, shrimp, or tofu—until it’s cooked through and lightly browned. Remove from the pan and set aside.
3. Sauté the Aromatics
In the same wok, add a little more oil if needed and sauté the garlic and bird’s eye chilies. Cook for about 30 seconds or until fragrant. Be careful not to burn the garlic! Add the sliced onions and bell peppers, and cook for another 2-3 minutes, just until they start to soften but still retain a bit of crunch.
4. Make the Sauce
Now, it’s time to make that flavorful sauce. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and brown sugar. Stir until the sugar dissolves and the sauce is well combined. Pour the sauce over the veggies in the wok and stir everything together to coat.
5. Combine the Noodles and Protein
Add the cooked noodles and protein back into the wok. Toss everything together, making sure the noodles are well coated with the sauce and evenly combined with the vegetables. Let it all cook for another 2-3 minutes, allowing the noodles to absorb all the flavor.
6. Add Fresh Basil and Serve
Once everything is well mixed and heated through, add the fresh basil leaves and toss gently. The heat from the noodles will help the basil wilt and release its incredible aroma. Serve the Drunken Noodles in bowls, garnished with fresh cilantro and green onions for a burst of freshness.
Expert Tips and Tricks
- Adjusting the Spice: Drunken Noodles can be as spicy as you want them to be! If you prefer a milder version, use fewer chilies or remove the seeds from the bird’s eye chilies before cooking. On the other hand, if you love a fiery kick, feel free to add extra chili or a dash of chili paste to the sauce.
- Substitute Protein: If you’re not a fan of chicken or beef, shrimp works wonderfully in this dish, or you can keep it vegetarian by using tofu or even tempeh. Make sure to adjust the cooking time depending on your choice of protein.
- Authenticity Tip: Fresh Thai basil is a must! It has a distinct peppery flavor that’s essential to this dish. If you can’t find Thai basil, regular basil can be substituted, though the flavor will be different.
- Sticky Noodles: If your noodles seem too sticky after cooking, rinse them under cold water for a few seconds before tossing them in oil to prevent clumping.
Recipe Variations and Possible Substitutions
- Spicy Tofu: For a vegan twist, try using crispy tofu instead of meat. Press the tofu first to remove excess moisture, then fry until golden and crispy.
- Add More Veggies: You can add other vegetables like mushrooms, carrots, or baby corn for added texture and nutrition. Just stir-fry them with the onions and peppers.
- Sweets and Heat: If you like your Drunken Noodles with a hint of sweetness, try adding a splash of honey or brown sugar to the sauce. This balances the heat and gives the dish a deeper flavor profile.
Serving and Pairing Suggestions
Drunken Noodles are delicious on their own, but they’re even better when paired with some tasty sides or accompaniments:
- Thai Spring Rolls: These crispy rolls with a tangy dipping sauce are a perfect side to complement the spicy noodles.
- Cucumber Salad: A refreshing cucumber salad with lime, mint, and chili pairs wonderfully with the richness of the noodles.
- Tom Yum Soup: For a full Thai-inspired meal, serve with a bowl of Tom Yum soup, a tangy and spicy Thai soup with shrimp and aromatic herbs.
Storage and Reheating Tips
Leftovers of this dish can be stored in the fridge for up to 2-3 days in an airtight container. The flavors will continue to develop as it sits! To reheat, simply toss the noodles in a hot pan with a bit of oil or broth to loosen them up. If you prefer, you can also microwave them, but make sure to cover the dish to prevent it from drying out.
You can freeze Drunken Noodles, but the texture of the noodles may change slightly after thawing. If freezing, let the dish cool completely before transferring it to a freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat on the stovetop.
4 FAQs
1. Can I use different noodles for Drunken Noodles?
Yes, you can! If you can’t find rice noodles, you can use wide egg noodles, stir-fry noodles, or even spaghetti as a substitute. Just cook them according to the package instructions.
2. How spicy is Drunken Noodles?
Drunken Noodles can be as spicy as you like! The bird’s eye chilies give it a fiery heat, but you can adjust the spice by reducing the number of chilies or adding a bit of sugar to balance out the flavors.
3. Can I make this dish vegetarian?
Yes! You can make Drunken Noodles vegetarian by using tofu or tempeh instead of meat. You can also load up the dish with more veggies to make it hearty and satisfying.
4. What is Thai basil, and can I substitute it?
Thai basil has a distinctive spicy, peppery flavor and is a key ingredient in Drunken Noodles. If you can’t find it, you can substitute with regular basil, though the flavor won’t be exactly the same.
Conclusion
These Drunken Noodles (Pad Kee Mao) are the perfect combination of spice, flavor, and texture—just the kind of dish that will make you crave more. The balance of savory, sweet, and spicy is absolutely irresistible, and the wide noodles absorb all the delicious sauce, making every bite a joy. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is quick, easy, and totally customizable to suit your taste.
Print
Drunken Noodles (Pad Kee Mao): A Spicy, Stir-Fry Sensation
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Description
A bold and flavorful Thai stir-fry with juicy meat (or tofu), fresh veggies, and wide rice noodles in a spicy, savory sauce with a perfect balance of heat, sweetness, and umami. This quick and satisfying dish is packed with vibrant flavors, perfect for a weeknight meal or impressing guests!
Ingredients
- 8 oz wide rice noodles
- 1 lb protein (chicken, beef, shrimp, or tofu)
- 1 cup fresh Thai basil leaves (or regular basil if unavailable)
- 1 bell pepper, sliced
- 1 onion, sliced
- 2–4 Thai bird’s eye chilies (or regular red chili)
- 4 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1/4 cup fresh cilantro (optional for garnish)
- 2 green onions (for garnish)
- 2 tbsp vegetable oil (for frying)
Instructions
- Cook the Noodles: Cook the rice noodles according to the package instructions until tender but still chewy. Drain and toss lightly with vegetable oil to prevent sticking.
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Prepare the Protein: Heat 1 tbsp vegetable oil in a wok or skillet over medium-high heat. Add your choice of chicken, beef, shrimp, or tofu and cook until browned and cooked through. Set aside.
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Sauté the Aromatics: In the same wok, add more oil if necessary. Sauté garlic and bird’s eye chilies for 30 seconds, then add sliced onions and bell peppers. Cook for 2-3 minutes until the veggies are soft but still crunchy.
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Make the Sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, and brown sugar. Stir until sugar dissolves, then pour over the veggies in the wok. Stir to coat evenly.
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Combine Noodles and Protein: Add the cooked noodles and protein back into the wok. Toss everything together, allowing the noodles to absorb the sauce for another 2-3 minutes.
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Add Fresh Basil and Serve: Stir in fresh basil leaves and cook until wilted. Serve in bowls, garnished with cilantro and green onions.
Notes
- Adjusting the Spice: For a milder version, reduce the number of bird’s eye chilies or remove their seeds. Add extra chili or chili paste if you like more heat.
- Substitute Protein: You can use shrimp, tofu, or tempeh as substitutes for meat.
- Sticky Noodles: Rinse noodles briefly with cold water if they’re too sticky after cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 1350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg