If you’re craving a bold, vibrant stir-fried noodle dish that bursts with spicy, savory, and aromatic flavors, then you are in for a treat with this Drunken Noodles (Pad Kee Mao) Recipe. This classic Thai street food favorite combines wide rice noodles with tender chicken, fresh chilies, and fragrant holy basil, all tossed in a luscious blend of soy and oyster sauces that create a perfect balance of heat and sweetness. It’s a quick, satisfying meal that feels indulgent yet is utterly simple to make at home — every bite packed with the kind of flavor that’s so good you’ll be hooked for life.
Ingredients You’ll Need
The beauty of this Drunken Noodles (Pad Kee Mao) Recipe lies in its straightforward ingredients, each playing a crucial role in creating the dish’s signature texture, taste, and color. From the chewy rice noodles that soak up the sauce perfectly, to the punch of fresh chilies, and the earthy aroma of holy basil, these components come together harmoniously to deliver an unforgettable meal.
- 7 oz / 200g dried wide rice noodles: These absorb the sauce beautifully and give the dish its trademark chewy texture.
- 2 tbsp oil (peanut, vegetable, or canola): A neutral oil that’s perfect for stir-frying without overpowering the flavors.
- 3 large cloves of garlic, minced: Adds warm, garlicky depth that kicks the taste up a notch.
- 2 birds eye chillies or Thai chillies, deseeded and very finely chopped: Just the right amount of fiery heat without overwhelming the palate.
- 1/2 onion, sliced: Adds a subtle sweetness and crunch to balance the spice.
- 200g / 7oz chicken thighs, cut into bite-sized pieces: Juicy and tender, but breast meat works fine too if you prefer leaner protein.
- 2 tsp fish sauce (or soy sauce): A salty, umami-rich seasoning essential to authentic Thai flavor.
- 2 green onions, cut into 3cm (2″) pieces: Fresh and vibrant, they brighten the overall dish.
- 1 cup Thai holy basil leaves: The star herb here, imparting a distinct peppery and slightly licorice aroma (regular basil can be a substitute if needed).
- 3 tbsp oyster sauce: Deep, savory sweetness that binds the sauce together.
- 1 1/2 tbsp light soy sauce: Adds saltiness with a lighter color impact, balancing the sauce’s flavors.
- 1 1/2 tbsp dark soy sauce: Brings richness and a beautiful deep brown hue to the noodles.
- 2 tsp sugar: Just enough sweetness to counter the spice and acidity.
- 1 tbsp water: Helps to blend the sauce ingredients and keep everything from sticking.
How to Make Drunken Noodles (Pad Kee Mao) Recipe
Step 1: Prepare the Noodles
Start by cooking your dried wide rice noodles according to the packet instructions, usually soaking or boiling them just until tender but still firm. This step is crucial because overcooked noodles can turn mushy once stir-fried, and undercooked ones won’t absorb the sauce properly. Once ready, drain and set them aside.
Step 2: Mix the Flavorful Sauce
In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Whisk that mixture until the sugar dissolves and all the salty-sweet flavors marry beautifully. This sauce is the heart and soul of your Drunken Noodles (Pad Kee Mao) Recipe, so making sure it’s well blended will elevate every bite.
Step 3: Heat Up Your Wok
Next, grab your wok or a large heavy-based skillet and heat the oil over high heat. You want it really hot to get a good sear and quick cooking, ensuring the ingredients retain their textures and develop those gorgeous caramelized edges that make Thai stir-fries so addictive.
Step 4: Sizzle the Aromatics
Add the minced garlic and finely chopped bird’s eye chilies to the hot oil and stir-fry for about 10 seconds. Be careful not to inhale as that chili heat can make you cough! This quick cook releases all those tantalizing aromatic oils, setting the tone for the entire dish.
Step 5: Cook the Onions
Toss in the sliced onion and cook for roughly one minute until they soften slightly but still keep a bit of snap. This adds gentle sweetness and crunch, creating a lovely contrast in your noodles.
Step 6: Add the Chicken
Now, add the bite-sized chicken pieces along with the fish sauce. Stir-fry vigorously for about 2 minutes until the chicken is cooked through and coated evenly in the flavorful base. Fish sauce gives it an unmistakable salty depth that is essential for authentic Pad Kee Mao.
Step 7: Combine Noodles and Sauce
Throw in the green onions, cooked noodles, and your pre-mixed sauce. Stir-fry everything together for around one minute until the sauce thickens and clings perfectly to the noodles, creating that glossy, irresistibly savory coating.
Step 8: Finish with Basil and Serve
Remove the wok from the heat and immediately add the holy basil leaves, tossing quickly until they just begin to wilt. This final step infuses the dish with its signature herbaceous fragrance and a subtle peppery punch. Serve hot and enjoy right away for the best experience!
How to Serve Drunken Noodles (Pad Kee Mao) Recipe
Garnishes
Fresh garnishes can really elevate your Drunken Noodles (Pad Kee Mao) Recipe. A sprinkle of chopped cilantro or extra fresh holy basil leaves adds an herbal freshness that brightens the dish. You might also serve it with lime wedges on the side to let everyone squeeze in a bit of citrus zing that cuts through the richness.
Side Dishes
This dish is hearty enough to stand on its own, but if you want to offer a few sides, light options like a crisp cucumber salad or a simple papaya salad complement the spicy and umami notes beautifully. A bowl of steamed jasmine rice can also help balance the heat for guests who prefer milder flavors.
Creative Ways to Present
For a fun twist, try serving this Drunken Noodles (Pad Kee Mao) Recipe in individual mini woks or banana leaf cones for an authentic street food vibe. You could also garnish with edible flowers or crushed peanuts to add texture and visual appeal. Playing with presentation makes the meal feel even more special and inviting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate. The noodles will absorb more sauce, so the flavors will deepen overnight, but the basil’s freshness might diminish. Consume within 2 days for the best taste and texture.
Freezing
While freezing isn’t ideal for this dish due to the delicate texture of the noodles and basil, it is possible. Freeze in a tightly sealed container for up to one month. Upon thawing, expect some softness in the noodles and a loss of fresh basil aroma.
Reheating
Reheat leftovers gently in a wok or skillet over medium heat, adding a splash of water or soy sauce to revive the sauce’s moisture. Avoid microwaving as it can make noodles rubbery. Add fresh basil after reheating to refresh the herbal notes.
FAQs
Can I use other proteins instead of chicken?
Absolutely! Shrimp, pork, or tofu are excellent alternatives and adapt well to the spicy, savory sauce in this Drunken Noodles (Pad Kee Mao) Recipe. Just adjust cooking times accordingly to ensure the protein is fully cooked but still tender.
How spicy is this dish and can I adjust the heat?
This dish packs a moderate to high heat level thanks to the Thai bird’s eye chilies, but you can easily adjust it. Reduce the number of chilies or remove the seeds for milder heat, or up the spice if you love a real kick in your noodles.
What can I substitute for Thai holy basil?
If you can’t find holy basil, regular sweet basil is a fine substitute, though the flavor will be milder and less peppery. Some people also use Thai basil if available, which has a similar anise-like aroma and works well.
Are wide rice noodles necessary?
Wide rice noodles are traditional in Pad Kee Mao and provide that classic chewy bite, but if unavailable, you can use pad thai noodles or even fresh pasta like fettuccine as a last resort. Just make sure not to overcook them before stir-frying.
Why is it called Drunken Noodles?
The name “Drunken Noodles” comes from the theory that this spicy, flavorful dish is perfect for soaking up alcohol. Despite the name, there’s no alcohol in the recipe, but its bold flavors pair wonderfully with a night out or a casual, lively meal at home.
Final Thoughts
There is something truly joyful about mastering a dish like this Drunken Noodles (Pad Kee Mao) Recipe in your own kitchen. It’s quick, packed with flavor, and so adaptable to whatever you have on hand. Each bite delivers a fantastic balance of spice, sweetness, and herbaceous freshness that feels like a genuine Thai street food experience. I wholeheartedly encourage you to give it a try — it might just become your new favorite go-to stir-fry!
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Drunken Noodles (Pad Kee Mao) Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 – 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Drunken Noodles (Pad Kee Mao) is a vibrant and spicy Thai stir-fried noodle dish featuring wide rice noodles, tender chicken, garlic, bird’s eye chilies, and an aromatic blend of soy, oyster, and fish sauces. This quick and flavorful street-food favorite is garnished with fresh Thai basil, combining bold, savory, and slightly sweet flavors with a satisfying kick of heat.
Ingredients
Noodles
- 7 oz / 200g dried wide rice noodles
Sauce
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
- 2 tsp fish sauce (or soy sauce as substitute)
Main Ingredients
- 2 tbsp oil (peanut, vegetable, or canola)
- 3 large cloves garlic, minced
- 2 bird’s eye or Thai chilies, deseeded and finely chopped
- 1/2 onion, sliced
- 200 g / 7 oz chicken thighs, cut into bite-size pieces (breast can be used)
- 2 green onions, cut into 3 cm (2″) pieces
- 1 cup Thai or Thai holy basil leaves (regular basil can be substituted)
Instructions
- Prepare noodles: Soak or cook the dried wide rice noodles according to the packet instructions until just tender, then drain and set aside.
- Mix sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Stir well and set aside.
- Heat oil: Place a wok or large heavy-based skillet over high heat and add the oil, heating until shimmering.
- Sauté aromatics: Add minced garlic and finely chopped bird’s eye chilies to the hot oil, cooking for about 10 seconds until fragrant, being cautious not to inhale the fumes which may be strong.
- Cook onion: Add sliced onion to the wok and stir-fry for 1 minute until slightly softened.
- Cook chicken: Add chicken pieces and fish sauce to the wok. Stir-fry vigorously until chicken is cooked through, approximately 2 minutes.
- Add noodles and sauce: Add green onions, prepped noodles, and the mixed sauce to the wok. Stir-fry everything together for about 1 minute, allowing the sauce to reduce and coat the noodles evenly.
- Finish with basil: Remove the wok from heat and immediately add the Thai holy basil leaves. Toss quickly until the basil wilts, then serve the dish hot.
Notes
- Note 1: Use wide rice noodles commonly used in Pad Thai or Pad See Ew for the best texture.
- Note 2: Deseeding the chilies reduces the heat but preserves flavor; adjust chilies to your preferred spice level.
- Note 3: Thai holy basil provides a distinctive peppery aroma; regular basil can be used as a substitute if unavailable.
- Note 4: Light and dark soy sauces provide a balanced saltiness and color; use both for authenticity.
- For a vegetarian version, substitute chicken with tofu and use soy sauce instead of fish sauce.
