The first whiff of Drunken Noodles wafts through my kitchen, transporting me straight to the bustling streets of Bangkok, where savory aromas mingle with the laughter of locals. This dish, known as Pad Kee Mao, is a celebration of flavors that beautifully balances the spicy and the smoky, making every bite a thrilling experience. On those weeknights when I want to swap greasy takeout for something homemade, these noodles become my go-to. With chewy flat rice noodles, tender chicken, and fragrant Thai basil, this recipe comes together in just 35 minutes, perfect for busy lives but unapologetically indulgent. Join me as we whip up this street food gem—a comforting bowl that brings both excitement and satisfaction to the table, transforming any ordinary evening into a delightful culinary adventure.
Why are Drunken Noodles so delightful?
Bold flavors: This dish bursts with the perfect harmony of sweet, salty, and spicy, offering an exciting taste experience with every bite.
Quick preparation: With just 35 minutes needed, you can serve a gourmet meal without spending hours in the kitchen.
Street food experience: Enjoy a taste of authentic Thai street food right at home—no need to travel!
Versatile ingredients: Easily adapt the recipe by swapping proteins or adding veggies to suit your preferences.
Crowd-pleaser: Whether it’s a family weeknight or dinner with friends, Drunken Noodles will impress everyone at the table!
Drunken Noodles Ingredients
For the Noodles
• Medium Wide Rice Noodles (250 grams) – This is the foundation of your dish; dried noodles work best, but flat chow mein noodles can also be used.
• Chicken Thighs or Breast (250 grams) – Chicken adds protein and a juicy texture; feel free to swap for shrimp or tofu to suit your diet.
For the Stir Fry
• Vegetable/Canola Oil (3 tablespoons, divided) – Essential for sautéing; you can use sesame oil for a richer flavor.
• Minced Garlic (1 tablespoon) – Fresh garlic provides an aromatic punch that elevates the dish’s flavor profile.
• Onion (½, sliced) – Adds a subtle sweetness and some crunch; shallots can be a fantastic alternative for a bolder taste.
• Thai Red Chili Peppers (2-3) – These bring the heat; adjust to your liking, or swap with jalapeños for a milder kick.
• Baby Bok Choy (4-5) – This adds freshness and texture; other veggies like bell peppers or broccoli can make great substitutes.
• Holy Basil (1 cup) – The star ingredient for authentic flavor; if you can’t find it, Thai basil can work as a substitute.
For the Stir Fry Sauce
• Soy Sauce (3 teaspoons) – This enhances saltiness and contributes essential umami depth to the dish.
• Dark Soy Sauce (1.5 teaspoons) – Adds richness and a deep color—an essential component for that restaurant-quality look.
• Oyster Sauce (2 teaspoons) – It brings in a layer of complexity; you can omit it for a vegetarian version.
• Fish Sauce (1 tablespoon + 1 teaspoon) – Imparts that signature umami kick; replace with extra soy sauce for a vegetarian alternative.
• Brown Sugar (2 teaspoons) – Helps balance the dish’s saltiness; feel free to adjust the amount to taste.
• Ground White Pepper (pinch) – Adds a mild heat without the grittiness, enhancing the overall flavor without overwhelming.
Drunken Noodles are not just a meal; they’re a culinary masterpiece that elevates your dinner routine. Get ready to let the flavors transport you to the vibrant streets of Thailand!
How to Make Drunken Noodles
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Marinate Chicken: Cut chicken against the grain into thin strips. Mix with 1 teaspoon of soy sauce and let it marinate for 15-20 minutes to infuse flavors.
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Prepare Noodles: Soak the rice noodles in hot water as per package instructions, typically for about 15-20 minutes, until they become soft but still slightly firm to the bite.
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Prep Veggies: Clean and slice the bok choy into bite-sized pieces. Pluck the holy basil leaves from the stems to use for garnishing later.
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Mix Sauce: In a bowl, combine the stir fry sauce ingredients: soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, and ground white pepper. Stir well until the sugar dissolves.
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Heat the Wok: In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Once hot, sear the marinated chicken for about 2 minutes, flipping once until it’s just cooked through. Remove and cover.
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Sauté Aromatics: In the same skillet, add the remaining oil and sauté the sliced onion for 30 seconds. Then, add the minced garlic and Thai red chili peppers, stirring for another 30 seconds until fragrant.
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Stir-Fry Veggies: Toss the chopped bok choy into the skillet and stir-fry for about 30 seconds until it starts to wilt. Add the soaked noodles, seared chicken (including any juices), basil, and green onion.
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Combine & Serve: Pour the sauce around the edges of the pan. Toss everything together over high heat for about 2 minutes until well combined, slightly charred, and thoroughly heated through. Serve immediately, garnished with extra green onion on top.
Optional: Garnish with crushed peanuts for an added crunch!
Exact quantities are listed in the recipe card below.
What to Serve with Drunken Noodles?
Elevate your homemade Thai experience with perfect pairings that will make your meal unforgettable.
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Crispy Spring Rolls: These bite-sized delights add a crunchy texture, perfectly contrasting the chewy noodles and enriching your meal with fresh veggies.
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Thai Cucumber Salad: A refreshing and zesty salad, this dish balances the savory flavor of Drunken Noodles with its cool crunch and tangy dressing.
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Garlic Fried Rice: The mild flavors of this rice dish complement the boldness of the noodles, providing a cozy, hearty addition to your table.
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Spicy Chicken Wings: For those who love heat, these wings bring an extra kick that harmonizes beautifully with the spicy profile of Drunken Noodles.
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Green Tea: This gentle, soothing drink refreshes the palate between bites, allowing you to fully enjoy the depth of flavors in your noodles.
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Mango Sticky Rice: A sweet finale! The creamy, sweet layers of coconut and sticky rice match delightfully with the savory dish you started with.
Indulging in these accompaniments not only rounds out your meal but creates a delightful feast full of flavors and textures that you’ll remember long after dinner is done.
Make Ahead Options
These Drunken Noodles are perfect for meal prep, allowing you to savor the deliciousness without the last-minute rush! You can marinate the chicken up to 24 hours in advance to enhance its flavor. Additionally, prepare the sauce and chop your vegetables (bok choy and onions) up to 3 days ahead, storing them in airtight containers in the refrigerator to maintain freshness. When it’s time to serve, just soak the noodles in hot water as per package instructions, then stir-fry everything together as directed, for a quick and satisfying meal that’s just as delicious as if you made it from scratch!
Drunken Noodles Variations & Substitutions
Feel free to get creative with your Drunken Noodles and make them truly your own! Here are some wonderful ways to customize this dish.
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Protein Swaps: Replace chicken with shrimp or tofu for a delightful twist. Shrimp brings a sweet brininess, while tofu offers a hearty vegetarian option.
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Vegetable Boost: Add bell peppers, snap peas, or carrots to enhance nutrition and color. A medley of veggies will not only visually please but also provide different flavors and textures.
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Gluten-Free: Use gluten-free soy sauce and rice noodles for a delicious alternative that everyone can enjoy without sacrificing flavor.
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Saucy Delight: Amp up the sauciness by adding a splash of hoisin sauce. This sweet sauce adds a lovely depth and richness that complements the original stir-fry sauce.
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Herb Variations: Swap holy basil for cilantro or mint if you’re looking for a different herbaceous flavor. Each herb brings a unique freshness that will brighten the dish.
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Heat Levels: Prefer milder dishes? Reduce the number of Thai red chili peppers or use sweet bell peppers instead for a kid-friendly version.
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Crunch Factor: Top your noodles with crushed peanuts or cashews for a delightful crunch. This texture contrast elevates the overall experience of your dish.
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Coconut Creaminess: Stir in a tablespoon of coconut milk during cooking for a creamy richness. This addition creates a beautifully rounded flavor profile, especially with the spices.
Each variation opens up a world of possibilities, ensuring your Drunken Noodles are never boring! Enjoy experimenting and discovering your favorite version.
How to Store and Freeze Drunken Noodles
Fridge: Store leftover Drunken Noodles in an airtight container for up to 4 days. Make sure they are completely cool before sealing to preserve freshness.
Freezer: If you need to freeze, portion the noodles in airtight freezer bags. They can last up to 2 months; simply thaw in the fridge overnight before reheating.
Reheating: When ready to enjoy, reheat the noodles in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Stir until heated through.
Room Temperature: It’s best to avoid leaving Drunken Noodles out at room temperature for more than 2 hours to ensure food safety.
Expert Tips for Drunken Noodles
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Perfect Noodle Texture: Soak the medium wide rice noodles until they’re tender but slightly firm. Over-soaking can lead to clumping when stir-frying, so keep an eye on them!
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High Heat Cooking: A very hot wok or skillet is essential for those signature smoky flavors associated with Drunken Noodles. If it’s not sizzling, the ingredients will steam instead of sear.
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Adjust the Heat: If you’re unsure about the spice level, start with fewer Thai red chili peppers. You can always add more during cooking to suit your taste.
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Flavor Variations: Feel free to mix up the proteins! Chicken, shrimp, or tofu each add a unique twist to your Drunken Noodles while keeping this dish versatile.
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Don’t Crowd the Pan: Give your ingredients room to breathe while stir-frying. This ensures even cooking and helps to achieve a beautifully charred finish.
Drunken Noodles Recipe FAQs
How do I choose the right noodles for Drunken Noodles?
Absolutely! For Drunken Noodles, medium wide rice noodles are ideal, as they provide a chewy texture that absorbs the flavors beautifully. If they’re not available, flat chow mein noodles can make a great substitute. Just ensure they’re dried and follow the package instructions for soaking or cooking to achieve that perfect texture.
How long can I store leftovers of Drunken Noodles?
You can store leftover Drunken Noodles in an airtight container in the refrigerator for up to 4 days. It’s important to let them cool completely before sealing, as this helps preserve freshness and prevent moisture buildup.
Can I freeze Drunken Noodles for later?
Very! You can freeze Drunken Noodles by portioning them into airtight freezer bags. They can last up to 2 months in the freezer. To thaw, simply move them to the fridge overnight. When you’re ready to enjoy them again, reheat in a skillet over medium heat with a splash of water or broth to maintain moisture, stirring until heated through.
What if my noodles turn mushy while soaking?
The more the merrier in terms of attention while soaking! Soak the noodles in hot water but avoid over-soaking, which can lead to them becoming mushy. Aim for a firm yet pliable texture, usually about 15-20 minutes is optimal. If you notice any sticky clumping, rinse them briefly with cold water after soaking to separate.
Can I make Drunken Noodles vegetarian or vegan?
Easily! To make your Drunken Noodles vegetarian or vegan, simply substitute the chicken with tofu or more vegetables like bell peppers and mushrooms. Additionally, replace the fish sauce and oyster sauce with a good amount of soy sauce or a mushroom sauce for an extra depth of flavor. Enjoying this dish without meat still offers a delightful experience!
Are there any common allergies I should be aware of?
Yes, definitely. Drunken Noodles can contain common allergens such as soy (in soy sauce), seafood (in fish and oyster sauces), and gluten (if using certain soy sauces or noodles). For a gluten-free version, you can use gluten-free soy sauce and ensure the noodles are certified gluten-free. Always check ingredient labels if you or your loved ones have allergens to consider!
Drunken Noodles Recipe: Quick Thai Delight for Busy Nights
Ingredients
Equipment
Method
- Marinate Chicken: Cut chicken against the grain into thin strips. Mix with 1 teaspoon soy sauce and let marinate for 15-20 minutes.
- Prepare Noodles: Soak rice noodles in hot water as per package instructions (15-20 minutes) until soft but slightly firm.
- Prep Veggies: Clean and slice bok choy into bite-sized pieces. Pluck holy basil leaves for later garnishing.
- Mix Sauce: In a bowl, combine soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, and ground white pepper. Stir until sugar dissolves.
- Heat the Wok: Heat 2 tablespoons of vegetable oil in a large wok over high heat. Sear marinated chicken for about 2 minutes. Remove and cover.
- Sauté Aromatics: In the same skillet, add remaining oil, sauté onion for 30 seconds, then add garlic and chili peppers for another 30 seconds.
- Stir-Fry Veggies: Toss in bok choy, stir-fry for 30 seconds, then add soaked noodles, seared chicken, basil, and green onion.
- Combine & Serve: Pour sauce around the edges of the pan. Toss everything together over high heat for about 2 minutes. Serve immediately.