Drunken noodles, or Pad Kee Mao, are a bold, savory stir-fry of wide rice noodles, fragrant Thai basil, crunchy vegetables, and your choice of protein. This version is simple, fast, and full of heat, sweet, and umami flavors. The noodles are slightly chewy, the sauce is savory with a touch of spice, and the basil adds a bright, peppery finish. It’s a go-to weeknight meal that smells amazing while it cooks.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 4 servings, using chicken):
- Calories per serving: 430 kcal
- Protein: 25 g
- Carbohydrates: 45 g
- Fat: 10 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 800 mg
Why Make This Drunken Noodles
Drunken noodles deliver big flavor with little fuss. They balance savory sauces, spicy chili paste, and sweet notes from oyster sauce. The dish cooks fast, uses pantry staples, and works with chicken, shrimp, or tofu. You get a satisfying mix of textures: tender noodles, crisp peppers, and wilted basil. It’s perfect for a quick dinner that still feels special.
How to Make Drunken Noodles
This recipe moves quickly once you start cooking. Prepare your ingredients first, then stir-fry hot and fast so the noodles stay tender and the vegetables keep a bit of crunch. Use a hot wok or skillet and toss constantly for the best texture. Taste and adjust the sauce at the end — a splash more fish sauce or soy can brighten the whole dish.
Ingredients:
- 8 oz flat rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup Thai basil leaves
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon chili paste
- 1 pound protein (chicken, shrimp, or tofu)
- Salt and pepper to taste
Directions:
Step 1: Preparation
Cook the rice noodles according to the package instructions, then drain and set aside. If the noodles clump, rinse briefly with warm water and toss with a little oil. Slice the onion and bell pepper, mince the garlic, and trim and cut your protein into bite-size pieces. Pick the basil leaves from stems and measure the sauces.
Step 2: Mixing
In a small bowl combine the soy sauce, oyster sauce, fish sauce, and chili paste. Stir until smooth. This is your sauce base — taste it and adjust the chili or soy to match your heat and salt preference.
Step 3: Cooking
In a large skillet or wok, heat vegetable oil over medium-high heat until hot and shimmering. Add minced garlic and sliced onion and sauté until fragrant and slightly softened, about 1–2 minutes. Add your choice of protein and cook until browned and nearly cooked through (chicken about 4–6 minutes, shrimp 2–3 minutes, tofu 3–4 minutes). Stir in bell pepper and cook for another 2–3 minutes so it stays crisp-tender.
Now add the cooked noodles and pour the sauce over everything. Stir-fry together, tossing constantly, until the noodles heat through and absorb the sauce, about 2–3 minutes. The noodles should be glossy and well coated.
Step 4: Finishing
Add the Thai basil leaves and toss just until they wilt, about 30 seconds. Season with salt and pepper to taste. Serve hot, garnish with extra basil or a wedge of lime if you like.
How to Serve Drunken Noodles
Serve drunken noodles hot straight from the pan. They pair well with a light cucumber salad, steamed vegetables, or a simple soup. Offer lime wedges and extra chili paste at the table so guests can add brightness or heat. For a group, set bowls of chopped peanuts, sliced scallions, and crushed red pepper as optional toppings.
How to Store Drunken Noodles
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or oil to loosen the noodles.
- Freezer: Not ideal because rice noodles can get mushy, but you can freeze the protein and sauce separately for up to 1 month. Thaw and reassemble with freshly cooked noodles.
- Tip: If noodles absorb too much sauce when stored, add a little soy sauce and a splash of water when reheating to revive texture.
Expert Tips for Perfect Drunken Noodles
- Use a very hot pan: High heat gives you that quick sear and keeps veggies crisp.
- Prep first: Have everything chopped and the sauce mixed before you turn on the heat.
- Don’t over-soak noodles: Follow package timing. Over-soaked noodles get mushy when stir-fried.
- Choose the right protein: Thinly sliced chicken or shrimp cooks fast. For tofu, press it first to remove excess water so it browns.
- Adjust salt and heat last: Fish sauce and soy add salt, so taste before adding extra salt.
- Basil last: Add Thai basil at the end to keep its fresh, peppery aroma.
- Swap oils: Use peanut or canola oil for a slightly different flavor, but avoid sesame oil for high-heat frying — add it after cooking for flavor.
Delicious Variations
- Spicy Beef Drunken Noodles: Use thinly sliced flank steak and add sliced Thai chiles for extra heat.
- Vegetarian Pad Kee Mao: Use firm tofu and replace fish sauce with a splash of soy and a bit of mushroom seasoning for umami.
- Seafood Twist: Use mixed seafood (shrimp, squid) and add a squeeze of lime for brightness.
- Whole Grain Noodles: Substitute wide wheat noodles if you prefer; adjust cook time and sauce to taste.
- Mild Version: Reduce or omit chili paste and serve spicy condiments on the side.
Frequently Asked Questions
Q: Can I use dried rice noodles straight into the wok without boiling?
A: No. Most dried flat rice noodles need to be soaked or briefly boiled first to soften. Adding them dry to the wok will not cook them properly.
Q: How do I keep the noodles from sticking together?
A: Rinse noodles with warm water after cooking and toss with a little oil. Work quickly in a hot pan and toss constantly to separate strands.
Q: I don’t have Thai basil. What can I use instead?
A: Sweet basil or regular basil will work in a pinch, but the flavor will be milder. You can also add a little fresh cilantro for brightness.
Q: My sauce is too salty. How can I fix it?
A: Add a small splash of water or a teaspoon of sugar to balance saltiness. You can also bulk it up with extra vegetables or more cooked noodles.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free soy sauce or tamari and check oyster sauce ingredients or use a gluten-free alternative. Rice noodles are naturally gluten-free.
Q: What’s the best way to reheat leftovers?
A: Reheat in a hot skillet with a splash of oil or water. Stir-fry 2–3 minutes until heated through to revive the texture.
Conclusion
Drunken noodles give you a fast, flavorful meal with chewy noodles, crisp vegetables, and fragrant basil — a satisfying weeknight winner. Want another classic take on this dish for inspiration? Check out this detailed guide to Thai Drunken Noodles (Thai Drunken Noodles (Pad Kee Mao) – RecipeTin Eats) for more tips and variations. Enjoy cooking — and don’t be afraid to make the sauce your own.
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Drunken Noodles (Pad Kee Mao)
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bold, savory stir-fry of wide rice noodles, fragrant Thai basil, and crunchy vegetables, perfect for a quick weeknight meal.
Ingredients
- 8 oz flat rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup Thai basil leaves
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon chili paste
- 1 pound protein (chicken, shrimp, or tofu)
- Salt and pepper to taste
Instructions
- Cook the rice noodles according to the package instructions, then drain and set aside. Rinse with warm water if they clump.
- In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and chili paste. Stir until smooth and adjust to taste.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and onion; sauté for 1–2 minutes until fragrant.
- Add your choice of protein; cook until browned (chicken 4–6 minutes, shrimp 2–3 minutes, tofu 3–4 minutes).
- Add bell pepper; cook for another 2–3 minutes until crisp-tender.
- Add the cooked noodles and pour sauce over; stir-fry until heated and coated, about 2–3 minutes.
- Add Thai basil and toss until wilted, about 30 seconds. Season with salt and pepper to taste. Serve hot.
Notes
Serve with lime wedges and optional toppings like chopped peanuts or sliced scallions. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
