Imagine walking through your door after a long, exhausting day. You crave something warm, spicy, and satisfying—a dish that smells incredible and tastes even better. Enter the Drunken Noodles recipe, Thailand’s bold and savory stir-fry known as Pad Kee Mao.
With its garlicky aroma, fiery chili kick, and sweet-savory sauce coating slippery rice noodles, this dish is as exciting as its name. Contrary to popular belief, there’s no alcohol in Drunken Noodles—it gets its name because it’s so delicious, it’s often enjoyed after a night out, or simply because it makes you feel “drunk” with flavor.
This easy Drunken Noodles recipe isbeginner-friendly, ready in 30 minutes, and loaded with crisp vegetables, juicy chicken (or plant-based alternatives), and fresh Thai basil. Whether you’re cooking for family, hosting a dinner party, or meal-prepping for the week, this recipe delivers a restaurant-quality meal right at home.
Why You’ll Love This Drunken Noodles Recipe
Quick & Easy – Only 30 minutes from start to finish.
Customizable – Try the vegetarian version or go bold with beef drunken noodles.
Bold Flavors – Sweet, salty, spicy, and full of umami.
Better Than Takeout – Fresher ingredients and no MSG.
A bold and flavorful Thai Drunken Noodles recipe (Pad Kee Mao) made with wide rice noodles, chicken, Thai basil, and a spicy-savory sauce. Ready in just 30 minutes, this easy stir-fry is perfect for weeknight dinners or casual entertaining.
Ingredients
Scale
8 oz wide rice noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
2 shallots, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup broccoli florets
1 lb chicken breast, thinly sliced
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon dark soy sauce
1 tablespoon brown sugar
1 teaspoon chili paste (adjust to taste)
1 cup Thai basil leaves (or regular basil)
Juice of half a lime
Instructions
Cook the rice noodles according to package instructions. Drain and rinse with cold water. Set aside.
In a small bowl, mix together oyster sauce, soy sauce, fish sauce, dark soy sauce, brown sugar, and chili paste.
Heat vegetable oil in a large wok or skillet over medium-high heat. Add garlic and shallots, and stir-fry until fragrant.
Add the sliced chicken and cook until browned and fully cooked, about 4–5 minutes.
Add the bell peppers and broccoli, stir-fry for 2–3 minutes until slightly tender but still crisp.
Add the cooked noodles to the skillet and pour in the sauce mixture. Toss everything together until well coated.
Add Thai basil and stir until wilted. Finish with a squeeze of lime juice.
Serve hot and enjoy!
Notes
Use tofu and vegan sauces for a vegetarian or vegan version.
For extra heat, add fresh Thai chilies or more chili paste.
Do not overcook the noodles to avoid breaking.
Use Thai basil for authentic flavor, but regular basil works in a pinch.
Now you know how to make the best homemade Drunken Noodles recipe—better than takeout, endlessly customizable, and bursting with Thai flavors. This easy drunken noodles recipe is perfect for weeknight dinners, lazy weekends, or whenever you crave something bold and comforting.
Tried this recipe? Leave a comment and let us know how it turned out! Don’t forget to share it on social media and tag us—your version might get featured!
You Asked, We Answered
What are the ingredients in drunken noodles?
The main ingredients include rice noodles, chicken or tofu, bell peppers, Thai basil, garlic, shallots, and a savory sauce made of soy sauce, oyster sauce, fish sauce, and chili paste.
What makes drunken noodles “drunken”?
Despite the name, there’s no alcohol involved! The term refers to how the dish is often consumed late at night or after drinking because it’s spicy, hearty, and deeply satisfying.
Are Thai drunken noodles unhealthy?
Not necessarily! With lean protein, fresh veggies, and moderate oil, it’s a well-balanced meal. Adjust sugar and sodium to make it healthier.
What is the best oil to use for Drunken Noodles Recipe?
Use neutral oils with high smoke points like vegetable oil, peanut oil, or canola oil for optimal stir-fry results.
Hi, I'm Maria, and together with my sister Patricia, we share a deep passion for the culinary world. Our journey is all about bringing to you a collection of both sweet and savory recipes that we've lovingly tested and perfected in our kitchen.
