If you’ve ever craved a dish that perfectly balances bold flavors, fresh herbs, and a little spicy kick, then you are going to absolutely adore this Drunken Noodles Recipe. This classic Thai stir-fry, known as Pad Kee Mao, is a vibrant medley of tender chicken, chewy rice noodles, and aromatic holy basil, all tossed together with savory sauces that create an unforgettable taste experience. Every bite offers a wonderful mix of heat, sweetness, and umami, making it a go-to for weeknight dinners or when you want to impress with something exotic yet surprisingly easy to prepare.
Ingredients You’ll Need
Gathering the right ingredients for this Drunken Noodles Recipe is key to unlocking those authentic flavors. Each element plays a vital role—whether it’s the soft, wide rice noodles providing perfect texture or the holy basil adding its signature fragrance. The sauce ingredients come together to build layers of richness and heat that will keep you coming back for more.
- Medium wide rice noodles (250 grams): These noodles are the foundation, offering that ideal chewy bite that holds the sauce beautifully.
- Chicken thighs or breast (250 grams): Chicken thighs bring juicy tenderness, though breast works well if you prefer leaner meat.
- Vegetable or canola oil (3 tablespoons): Neutral oils help in stir-frying without overpowering the delicate flavors of the herbs and spices.
- Minced garlic (1 tablespoon): Garlic infuses the dish with a warm, aromatic touch that lifts every spoonful.
- Onion, sliced (½): Onion adds sweetness and texture contrast as it caramelizes during cooking.
- Thai red chili peppers (2-3): These bring the essential heat and vibrant red flecks that make the dish visually appealing and lively on the palate.
- Baby bok choy (4-5): Adding color and a slight crunch, bok choy balances the soft noodles with fresh greens.
- Holy basil (1 cup): The star herb of this recipe, holy basil offers a slightly spicy, peppery flavor that is indispensable to authentic Drunken Noodles.
- Soy sauce (3 teaspoons): The salty backbone of the sauce that seasons everything perfectly.
- Dark soy sauce (1.5 teaspoons): Adds deep color and a hint of sweetness.
- Oyster sauce (2 teaspoons): Enhances umami richness, making this dish irresistibly savory.
- Fish sauce (1 tablespoon + 1 teaspoon): A complex salty flavor that brings an unmistakable Thai character.
- Brown sugar (2 teaspoons): A subtle sweetness to balance the spiciness and acidity.
- Ground white pepper (pinch): Adds a mild heat and earthy undertone.
- Chicken stock or water (¼ cup): Helps to meld all the sauce components and keep the noodles moist.
How to Make Drunken Noodles Recipe
Step 1: Marinate the Chicken
Start by slicing the chicken into bite-sized pieces and marinating it with soy sauce for about 15 to 20 minutes. This brief marinade ensures the chicken soaks up some of that savory goodness and stays tender during cooking.
Step 2: Prepare the Rice Noodles
Cook the medium wide rice noodles according to the package instructions until they’re just tender but not mushy. Drain them well and set aside to prevent clumping, which will make stir-frying a breeze.
Step 3: Get Your Veggies Ready
While the noodles cook, give some attention to the baby bok choy by washing and trimming them, then grab fresh holy basil leaves. These aromatic greens will add irresistible freshness and color later in the wok.
Step 4: Mix the Sauce
In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, ground white pepper, and chicken stock or water. This combination is going to be the magical elixir that ties every component into a unified flavor explosion.
Step 5: Cook the Chicken
Heat the oil in a wok or large frying pan over medium-high heat. Add the marinated chicken and sear it until cooked through and lightly browned. Then, remove it from the pan and set it aside for the moment.
Step 6: Sauté the Aromatics
In the same wok, toss in the sliced onions, minced garlic, and Thai red chili peppers. Stir-fry these ingredients until they’re fragrant and the onions start to soften, infusing the oil with spicy, sweet, and savory notes.
Step 7: Add the Bok Choy
Next, add the baby bok choy to the pan and stir-fry for a few minutes until the greens are just tender but still vibrant and crisp. This brief cook keeps the bok choy fresh and colorful in the final dish.
Step 8: Combine Everything
Return the cooked chicken to the wok and add the drained noodles, holy basil, and the prepared sauce. Stir-fry everything together over high heat, encouraging slight charring and caramelization on the noodles and chicken. This step intensifies the flavors and adds a bit of smoky depth that makes Drunken Noodles so memorable.
Step 9: Ready to Serve
Once fully mixed and heated through, remove the pan from the heat and get ready to enjoy this phenomenal dish. It’s best served immediately to savor the full spectrum of textures and tastes.
How to Serve Drunken Noodles Recipe
Garnishes
Fresh garnishes bring an extra pop to your Drunken Noodles Recipe. Chopped green onions, a few more fresh holy basil leaves, or even a wedge of lime to squeeze on top can brighten the dish perfectly. If you love heat, a sprinkle of crushed peanuts or toasted sesame seeds offers an amazing textural contrast.
Side Dishes
Serve Drunken Noodles alongside simple sides that complement its strong flavors. Think steamed jasmine rice if you want extra starch, or a light cucumber salad to cleanse the palate. A bowl of clear broth soup can also be a soothing contrast to the bold, spicy noodles.
Creative Ways to Present
For a fun twist, consider serving this along with a fried egg on top for richness or stuffing the noodles inside lettuce wraps for a fresh, handheld bite. Drunken Noodles also make an exciting filling for stuffed bell peppers to create a colorful and impressive presentation that is sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Drunken Noodles in an airtight container in the refrigerator for up to 3 days. The noodles will absorb more sauce overnight, so the dish often tastes even better the next day once reheated.
Freezing
While freezing is possible, it’s best to avoid it if you want to maintain the noodles’ perfect texture. If you do freeze, pack in portion-sized containers and thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat your leftovers in a skillet over medium heat, adding a splash of water or chicken stock to loosen the sauce and prevent drying out. Stir frequently until warmed through to bring back that fresh-from-the-wok flavor and texture.
FAQs
What type of noodles work best for Drunken Noodles Recipe?
Medium wide rice noodles are ideal because they hold the sauce well and provide that classic chewy texture crucial to the dish. Fresh rice noodles are even better if you can find them, but dried noodles work perfectly once cooked properly.
Can I make this recipe vegetarian?
Absolutely! Simply swap the chicken for tofu or a mix of mushrooms, and substitute vegetable broth for chicken stock. Make sure to use vegetarian-friendly soy and oyster sauces or alternatives to keep the flavors balanced.
How spicy does this dish usually get?
The heat level can be adjusted by the number of Thai red chili peppers you add. The recipe calls for 2-3, making it moderately spicy, but feel free to reduce or increase according to your taste. Remember that the holy basil also adds a slight pepperiness that enhances overall heat.
Can I use other meats in this Drunken Noodles Recipe?
Yes, chicken is classic, but thinly sliced beef, pork, or even shrimp work wonderfully. Just adjust the cooking times to ensure your choice protein is perfectly cooked and juicy.
Is holy basil necessary, and can I substitute it?
Holy basil is the signature herb that really defines Drunken Noodles, offering a unique peppery aroma. While Thai basil can be a substitute, it changes the flavor profile slightly. If you can’t find either, fresh sweet basil is better than no basil, but the dish won’t be quite as authentic.
Final Thoughts
Trust me, once you try this Drunken Noodles Recipe, it will become a beloved staple in your home cooking repertoire. The combination of flavors, textures, and aromatic herbs is just pure magic. It’s a dish that’s fun to make and delightful to eat, perfect for sharing with friends and family any night of the week. So go ahead, grab those ingredients and get ready to savor a Thai street food classic that’s bursting with personality and deliciousness!
Print
Drunken Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Description
Drunken Noodles is a flavorful and spicy Thai stir-fried noodle dish featuring wide rice noodles, tender chicken, fresh holy basil, and a savory sauce blend with soy, fish sauce, and oyster sauce. This quick and vibrant meal brings together aromatic herbs, spicy chilies, and a perfect balance of sweet and salty flavors, making it a popular choice for a satisfying weeknight dinner.
Ingredients
Main Ingredients
- 250 grams medium wide rice noodles (dried)
- 250 grams chicken thighs or chicken breast, sliced
- 3 tablespoons vegetable or canola oil
- 1 tablespoon minced garlic
- 1/2 onion, sliced
- 2–3 Thai red chili peppers, sliced
- 4–5 baby bok choy, washed and chopped
- 1 cup holy basil leaves
Sauce Ingredients
- 3 teaspoons soy sauce
- 1.5 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon + 1 teaspoon fish sauce
- 2 teaspoons brown sugar
- Pinch ground white pepper
- 1/4 cup chicken stock or water
Instructions
- Marinate the Chicken: In a bowl, combine the sliced chicken with 3 teaspoons of soy sauce and let it marinate for 15-20 minutes. This enhances the flavor and tenderizes the meat.
- Prepare the Noodles: Cook the rice noodles according to the package instructions until they are tender. Drain well and set aside to use later.
- Prepare Vegetables and Herbs: Wash and chop the baby bok choy. Rinse and pick the holy basil leaves from the stems, setting them aside for the final stir-fry.
- Mix the Sauce: In a small bowl, combine the dark soy sauce, oyster sauce, fish sauce, brown sugar, white pepper, and chicken stock or water. Stir well to dissolve the sugar and blend flavors.
- Cook the Chicken: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly seared. Remove the chicken from the pan and set aside.
- Sauté Aromatics and Chilies: In the same pan, add the sliced onion, minced garlic, and sliced Thai red chili peppers. Stir-fry for 2-3 minutes until fragrant and the onions soften slightly.
- Cook the Bok Choy: Add the chopped baby bok choy to the pan and stir-fry briefly until they start to wilt but remain crisp.
- Combine and Stir-Fry: Return the cooked chicken to the wok. Add the drained noodles, holy basil leaves, and the prepared sauce. Stir-fry everything together over high heat until the ingredients are well combined and the noodles have a slight char for added flavor, about 3-5 minutes.
- Serve: Remove from heat and serve the Drunken Noodles hot, garnished optionally with green onions or extra fresh basil.
Notes
- Use fresh holy basil for authentic flavor; if unavailable, Thai basil is a good substitute.
- Adjust the number of Thai red chili peppers to control the spiciness to your preference.
- If fresh bok choy isn’t available, you can substitute with other leafy greens like spinach or Chinese broccoli.
- For a vegetarian or vegan version, omit the chicken and replace fish sauce with soy sauce or a vegan fish sauce alternative.
- Soak dried rice noodles in warm water if you want to speed up cooking instead of boiling them.
- Ensure high heat during stir-frying to achieve that desirable slightly charred taste and proper texture.
