If you are craving a bold and vibrant meal that bursts with layers of flavor, look no further than this Drunken Noodles (Pad Kee Mao) Recipe. This classic Thai street food favorite brings together wide rice noodles soaked to silky perfection, tender chicken, crunchy vegetables, and an intoxicatingly savory sauce that perfectly balances sweet, salty, and spicy notes. It’s the ultimate comfort dish for anyone who loves food that packs a punch but is still incredibly satisfying and simple to make at home.
Ingredients You’ll Need
Getting the ingredients right is essential for achieving the authentic taste and texture that makes Drunken Noodles (Pad Kee Mao) Recipe so beloved. Each component plays a vital role—whether it’s the fragrant Thai basil for aroma, the wide rice noodles for chewiness, or the balance of salty, sweet, and tangy in the sauce. Here’s what you’ll need to bring this dish to life:
- 8 ounces wide rice noodles: These give the dish its signature chewy texture and act as the perfect canvas for all the vibrant flavors.
- 3 tablespoons oyster sauce: Adds a rich, savory depth that enhances the umami.
- 2 tablespoons soy sauce: Offers saltiness and color, balancing the dish.
- 1 tablespoon dark soy sauce: For a deeper, caramelized flavor and a gorgeous dark hue.
- 1 tablespoon fish sauce: Brings that unmistakable fragrant saltiness typical in Thai cooking.
- 1 tablespoon brown sugar: Sweetens and balances the heat and saltiness perfectly.
- 2 teaspoons lime juice: Adds a fresh zing to brighten the whole dish.
- 1 tablespoon water: To adjust the sauce consistency just right.
- 2 tablespoons vegetable oil: For stir-frying and carrying all those wonderful flavors.
- 4 cloves garlic, minced: The aromatic foundation that invites the senses in.
- 2-3 Thai red chilies, sliced: Bring the heat, and you can adjust this to your spice preference.
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces: Juicy and tender protein that soaks up the sauce.
- 1 small onion, sliced: Adds sweetness and crunch.
- 1 medium red bell pepper, sliced: For vibrant color and natural sweetness.
- 1 cup broccoli florets: Adds texture and a fresh, green note.
- 1 carrot, julienned: Crunch and mild sweetness brighten the dish.
- 2 green onions, cut into 2-inch pieces: Fresh, mild onion flavor with a nice crunch.
- 1 cup fresh Thai basil leaves: The star aromatic herb that gives Drunken Noodles its unmistakable fragrance.
- Lime wedges, for serving: To squeeze over your plate for a final burst of brightness.
How to Make Drunken Noodles (Pad Kee Mao) Recipe
Step 1: Soak the Noodles
The key to perfect Drunken Noodles is starting with noodles that are soft but not mushy. Soak the wide rice noodles in warm water for 15 to 20 minutes until they become pliable. Once softened, drain them well and set aside to keep ready for the stir-fry.
Step 2: Prepare the Stir-Fry Sauce
In a small bowl, whisk together oyster sauce, soy sauces, fish sauce, brown sugar, lime juice, and water until the sugar dissolves completely. This sauce is the heart of the dish and brings all the bold flavors together, balancing saltiness, sweetness, and tang.
Step 3: Stir-Fry Aromatics and Chicken
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and sliced Thai red chilies, and stir-fry just until their aroma fills the kitchen—that’s when you know the flavors have been unlocked. Toss in the bite-sized chicken pieces and cook until they develop a beautiful golden crust and are cooked through, locking in juiciness.
Step 4: Add the Vegetables
Now it’s time to bring color and crunch to the dish. Add sliced onion, red bell pepper, broccoli florets, and julienned carrots to the pan. Stir-fry these until they’re crisp-tender, maintaining their bright colors and fresh textures that contrast wonderfully with the noodles and meat.
Step 5: Combine with Noodles and Sauce
Gently stir in the soaked noodles, then pour your pre-mixed sauce over everything. Toss carefully but thoroughly to ensure the noodles soak up the sauce’s essence without breaking apart. Cook for a few minutes until the noodles are tender and the sauce has nicely coated every bite.
Step 6: Finish with Greens and Serve
Turn off the heat and fold in the green onions and fresh Thai basil leaves. Let the basil wilt gently into the warmth of the noodles, releasing its signature fragrance. Serve your Drunken Noodles (Pad Kee Mao) Recipe hot, garnished with extra basil leaves and lime wedges for squeezing just before eating.
How to Serve Drunken Noodles (Pad Kee Mao) Recipe
Garnishes
A sprinkle of fresh Thai basil leaves and a wedge of lime are all you need to elevate your dish. The basil imparts an herbal freshness that is absolutely essential and the lime adds a zesty brightness that wakes up every flavor in the noodles.
Side Dishes
This dish shines on its own but pairs beautifully with simple accompaniments like a crisp cucumber salad or a light tom yum soup to balance the spiciness. Steamed jasmine rice on the side also works if you want to dial back the intensity and have more volume.
Creative Ways to Present
If you’re feeling a little adventurous, serve the Drunken Noodles (Pad Kee Mao) Recipe in banana leaf bowls for a stunning presentation. Alternatively, plate it family-style with a variety of fresh herbs and chili slices so everyone can customize their heat and flavor levels.
Make Ahead and Storage
Storing Leftovers
Store any leftover Drunken Noodles in an airtight container in the refrigerator for up to 2 days. The noodles might absorb more sauce overnight, so adding a splash of water or a quick stir-fry to freshen them up before eating works wonders.
Freezing
Freezing is possible but not ideal as rice noodles can change texture when thawed. If you must freeze, portion the noodles in freezer-safe containers and thaw overnight in the fridge before reheating gently in a skillet.
Reheating
To reheat, use a non-stick skillet over medium heat, adding a small amount of oil or water to loosen the noodles. Stir frequently to prevent sticking and to revive the fresh aroma of basil and spices—this will make it taste almost as good as freshly made.
FAQs
Can I use other proteins besides chicken in this Drunken Noodles (Pad Kee Mao) Recipe?
Absolutely! Shrimp, beef, pork, or even tofu make excellent substitutions, each bringing its own character to the dish. Just adjust cooking times accordingly to ensure your protein is perfectly cooked.
How spicy is the traditional Drunken Noodles dish?
Traditionally, it is quite spicy thanks to the Thai red chilies, but you can easily control the heat by reducing or omitting the chilies based on your taste preference.
What makes this recipe called “Drunken Noodles”?
The name is said to refer to the bold, spicy flavors that are perfect for soaking up alcohol or curing a hangover, although no alcohol is actually included in the recipe.
Can I prepare this dish without fresh Thai basil?
While fresh Thai basil adds an irreplaceable aroma and flavor, if you can’t find it, you might substitute with sweet basil, but the authentic flavor will be less pronounced.
Are wide rice noodles essential, or can I use other types?
Wide rice noodles are traditional and provide the ideal texture. However, if unavailable, you can try other rice noodles, but cooking times and texture will differ slightly.
Final Thoughts
This Drunken Noodles (Pad Kee Mao) Recipe is a joyful celebration of bold flavors and simple ingredients coming together in perfect harmony. It’s the kind of dish that feels like a warm hug from a good friend and definitely worth making your go-to Thai meal at home. So go ahead, give it a try—your taste buds will thank you!
Print
Drunken Noodles (Pad Kee Mao) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Thai
Description
This Drunken Noodles (Pad Kee Mao) recipe is a vibrant and flavorful Thai stir-fry dish featuring wide rice noodles, tender chicken thighs, fresh vegetables, and aromatic herbs tossed in a savory-spicy sauce. Perfect for a quick and satisfying meal, this recipe balances heat, sweetness, and tanginess with the fragrant punch of Thai basil and chilies.
Ingredients
Noodles
- 8 ounces wide rice noodles
Stir-Fry Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons lime juice
- 1 tablespoon water
Stir-Fry
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2–3 Thai red chilies, sliced (adjust to taste)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 small onion, sliced
- 1 medium red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 green onions, cut into 2-inch pieces
- 1 cup fresh Thai basil leaves
- Lime wedges, for serving
Instructions
- Soak Noodles: Soak the wide rice noodles in warm water for 15-20 minutes until they are softened but still firm. Drain the noodles thoroughly and set them aside for later use.
- Make Sauce: In a bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar has completely dissolved. Set the sauce aside.
- Stir-Fry Aromatics and Chicken: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies, stir-frying until fragrant, about 30 seconds. Add the chicken thigh pieces and cook, stirring frequently, until they are browned on the outside and cooked through.
- Add Vegetables: Add the sliced onion, red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry these vegetables with the chicken until they become crisp-tender, about 3-4 minutes.
- Combine with Noodles and Sauce: Add the drained softened noodles and the prepared stir-fry sauce to the wok. Toss gently to evenly coat the noodles, chicken, and vegetables with the sauce. Continue stir-frying until the noodles are tender and most of the sauce is absorbed, about 2-3 minutes.
- Finish and Serve: Stir in the cut green onions and fresh Thai basil leaves. Cook for an additional 1 minute until the basil wilts and releases its aroma. Serve the drunken noodles hot, garnished with extra basil leaves and lime wedges on the side for squeezing over.
Notes
- Adjust the number of Thai red chilies based on your preferred spice level.
- If the rice noodles are too dry after soaking, you can briefly soak them again before adding to the stir-fry.
- Use fresh Thai basil for the authentic flavor; if unavailable, sweet basil is a reasonable substitute.
- Feel free to swap chicken with shrimp, beef, or tofu to vary the protein.
- Keep the heat high enough during stir-frying to quickly cook the ingredients while preserving their texture and color.
