Drunken Noodles Recipe

If you like noodles that flirt with sweet, salty, spicy, and utterly addictive textures, this is your new dinner move. Drunken noodles (Pad Kee Mao) are wide rice noodles tossed with bright basil, punchy garlic, chiles, and whatever protein you’ve got on hand — all slicked in a caramelized, savory sauce. It’s fast, loud, and perfect for nights when you want takeout vibes without the guilt of terrible packaging.

My husband eats this like it’s his job. He’ll hover at the stove, steal a noodle, declare it “restaurant-level” and then finish half the pan before I can plate anything. Our kid calls it “spicy noodles” and requests it like a full seasonal holiday. It’s become my go-to when I need a one-pan win: quick to throw together, impossible to mess up badly, and the leftovers are somehow better the next day. Also, once I left the basil out and the verdict was unanimous: bring basil back or face dramatic disappointment.

Kitchen Talk

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This is a very forgiving dish but also a temperamental one — meaning it rewards you for high heat and a hot pan but punishes polite simmering. I once tried to “save time” by cooking everything together like a casserole and it turned into soggy sadness. Learned my lesson: cook in stages, hit that bite with high heat, and toss fast. Also, don’t be precious about the protein. Shrimp, chicken, tofu, morning eggs — all champions here. I once used leftover Thanksgiving turkey and it was a delicious, chaotic win.

Shopping Tips

– Grains/Pasta: Wide rice noodles are the classic; buy fresh if you can, otherwise dry packed rice stick noodles (soak them well) work fine.
– Protein: Chicken thighs, shrimp, or extra-firm tofu are all great — pick what’s on sale or what you crave that day.
– Fresh Herbs: Thai basil is ideal for its anise-y kick, but sweet basil can do in a pinch; grab a bunch so the dish smells like summer.
– Vegetables: Bell peppers, onions, and bean sprouts add crunch; look for crisp, brightly colored produce and avoid limp bags.
– Fats & Oils: Neutral oil with a high smoke point (canola, avocado) makes stir-frying easy — don’t use extra virgin olive oil for the hot wok step.
– Specialty Item: Fish sauce and oyster sauce are worth grabbing if you don’t already have them — read labels for sodium levels if you’re watching salt.

Prep Ahead Ideas

– Soak or prep the rice noodles the day before and drain them well in a colander; stash covered in the fridge so they’re ready to go.
– Mix the sauce in a jar the night before — saves decision fatigue and speeds the actual cook time.
– Chop all veg and slice protein into the size you want; store in airtight containers or zip-top bags and toss straight into a hot pan.
– If marinating tofu or chicken, do it in a shallow container overnight; it soaks up flavor and shortens cook time.

✔Time-Saving Tricks

– Use a very hot, roomy pan so everything gets a quick sear instead of steaming — that saves time and adds texture.
– Frozen bell pepper strips or mixed stir-fry veg are fine in a pinch and cut prep to zero.
– Pre-mix sauce and keep it in a jar in the fridge; it makes the final stir fast and intentional.
– Don’t rinse noodles after soaking — that removes the starch that helps sauce cling. A quick toss in the hot pan is enough to finish them.

✔Common Mistakes

– Overcrowding the pan: I did a giant batch once and it steamed instead of seared — flavors flattened. Fix: work in batches or use the largest pan you have.
– Watery sauce: adding liquid to a cold or crowded pan makes the sauce thin. Rescue with a spoonful of sugar and higher heat to reduce, or toss in a tiny cornstarch slurry to thicken.
– Burnt garlic: toss garlic in too early and it’s bitter. I’ve rescued a pan by pulling out the garlic bits and adding fresh minced garlic later for a clean flavor.
– Mushy noodles: that happens when they’re over-soaked or overcooked. If they’re slightly soft, finish in the pan at high heat — it firms them up.

What to Serve It With

– Quick cucumber salad or Thai-style cucumber relish for a bright, cooling contrast.
– A fried egg on top — yolk meets spicy noodles and life is solved.
– Simple steamed greens or sautéed bok choy if you want more vegetables without fuss.
– Cold beer, fizzy soda, or a tart lime soda to cut through the richness.

✔Tips & Mistakes

– Use the hottest pan you can manage; medium heat gives limp noodles.
– Add delicate basil at the very end so it stays fragrant and doesn’t wilt into nothing.
– Taste and balance: if it’s too salty, a squeeze of lime or a pinch of sugar will rescue it.
– If your sauce tastes flat, a splash of fish sauce or a squeeze of lime brightens things up.

✔Storage Tips

Leftovers live fine in an airtight container in the fridge for 2–3 days. Reheat in a hot skillet with a splash of oil or water to loosen things up — microwave works in a pinch but noodles can get gummy. Cold is not shameful: it’s actually great topped with a fried egg for breakfast. If you freeze it, expect texture changes in the veggies, but the noodles themselves hold up okay if you plan to reheat gently.

✔Variations and Substitutions

– Vegetarian: swap fish sauce for soy or tamari and use mushrooms and tofu for body.
– No rice noodles? Wide wheat noodles or even thick spaghetti can be a passable emergency substitute — not authentic, but tasty.
– Honey or brown sugar can replace palm sugar for sweetness; start with less and adjust.
– If you don’t have Thai basil, regular basil or a mix of basil and cilantro can still make the dish pop.
– Want extra heat? Fresh chiles or a drizzle of chili oil do wonders.

Frequently Asked Questions

Drunken Noodles Recipe

Spicy, savory, and basil-forward, these quick Thai-style Drunken Noodles come together fast in one hot wok. Perfect for busy weeknights.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 12 oz wide dried rice noodles soaked until pliable
• ▢ 1 lb boneless skinless chicken thighs, thinly sliced
• ▢ 2 tbsp neutral oil such as canola or peanut
• ▢ 3 tsp minced garlic
• ▢ 2 tsp finely chopped hot chiles Thai or serrano; adjust to taste
• ▢ 1 cup sliced yellow onion
• ▢ 1 cup sliced red bell pepper
• ▢ 1 cup grape tomatoes, halved
• ▢ 1.5 cup Thai basil leaves, loosely packed
• ▢ 0.5 cup sliced green onions
• ▢ 3 tbsp oyster sauce for the sauce
• ▢ 2 tbsp soy sauce for the sauce
• ▢ 1 tbsp dark soy sauce for color and depth
• ▢ 1 tbsp fish sauce for the sauce
• ▢ 2 tsp brown sugar for the sauce
• ▢ 1 tbsp fresh lime juice optional, for brightness
• ▢ 2 tbsp water to loosen the sauce
• ▢ 0.25 tsp ground white pepper for the sauce

Instructions

Preparation Steps

• Soak rice noodles in very hot water until pliable, then drain well.
• Whisk oyster sauce, soy sauces, fish sauce, brown sugar, lime juice, water, and white pepper in a bowl.
• Heat a wok over high heat until smoking, then add the oil.
• Sauté garlic and chiles until fragrant, about 30 seconds, stirring constantly.
• Add chicken and stir-fry until no longer pink and lightly browned.
• Toss in onion and bell pepper; cook until crisp-tender, 2 to 3 minutes.
• Add drained noodles and the sauce; stir-fry until glossy and coated.
• Stir in tomatoes and sear briefly so they blister without breaking down.
• Fold in Thai basil and green onions; toss off heat until basil wilts.
• Taste and adjust seasoning with more fish sauce or sugar if needed. Serve hot.

Notes

Try shrimp or thin-sliced beef instead of chicken, or swap in firm tofu for a meatless version. Leftovers reheat well in a hot skillet; splash in a tablespoon of water to loosen the sauce.

This recipe is an original creation inspired by classic Drunken Noodles Recipe flavors. All ingredient ratios and instructions are independently developed.