Drunken Noodles Recipe – Quick Thai Dinner Idea

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.
• Meal Prep Friendly – Reheats beautifully.

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Ingredients for Drunken Noodles Recipe

Here’s everything you need to make this ultimate Pad Kee Mao recipe at home:

Main Ingredients:

• 8 oz wide rice noodles (fresh or dried)
• 2 tbsp vegetable oil (or canola, peanut 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 (sub: tofu, shrimp, or beef)

Drunken Noodles Sauce:

• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tbsp brown sugar
• 1 tsp chili paste (adjust to heat preference)

Finishers:

• 1 cup Thai basil leaves (or regular basil)
• Juice of half a lime

Want a vegetarian version? Swap chicken for tofu and use a mix of mushroom soy sauce and vegan oyster sauce.

How to Make Drunken Noodles Recipe – Step-by-Step

Step 1: Cook the Noodles

1. Prepare rice noodles as per package instructions.
2. Rinse with cold water to prevent sticking.
3. Set aside in a colander.

Step 2: Prepare the Sauce

1. In a small bowl, mix together:
   • Oyster sauce
   • Soy sauce
   • Fish sauce
   • Dark soy sauce
   • Brown sugar
   • Chili paste
2. Stir until the sugar dissolves.

Pro Tip: For a spicier punch, add more chili paste or fresh Thai bird chilies.

Step 3: Stir-Fry the Aromatics

1. Heat oil in a large wok or skillet over medium-high heat.
2. Add garlic and shallots. Sauté until fragrant (~30 seconds).

Step 4: Cook the Chicken

1. Add thinly sliced chicken breast.
2. Stir-fry until golden brown and cooked through, about 4–5 minutes.

Step 5: Add the Veggies

1. Toss in bell peppers and broccoli.
2. Stir-fry for 2–3 minutes until slightly tender but still crisp.

Step 6: Combine Everything

1. Add cooked noodles to the skillet.
2. Pour in the sauce and toss well to coat every strand.

Step 7: Add Thai Basil

1. Turn off the heat.
2. Add Thai basil and stir until wilted.
3. Squeeze in lime juice for a zesty finish.

Pro Tips for Making the Best Drunken Noodles Recipe

• Use fresh Thai basil – It adds that authentic licorice-like aroma.
• Don’t overcook noodles – They’ll fall apart in the wok.
• Use a hot wok – High heat creates a smoky “wok hei” flavor.
• Balance your sauce – Taste and adjust sweet/spicy/salty levels to your liking.
• Make it vegan – Use tofu, vegan oyster sauce, and skip the fish sauce.

Best Ways to Serve Drunken Noodles Recipe

Looking to elevate your Drunken Noodles experience? Try pairing it with:

• Thai cucumber salad for a cooling contrast.
• Thai iced tea or ginger lemonade to tame the spice.
• Spring rolls or egg rolls as appetizers.

The best way to serve Drunken Noodles is hot out of the wok, garnished with extra basil and lime wedges.

Storage & Leftovers

• Refrigerate in an airtight container for up to 4 days.
• Freeze for up to 2 months (leave out basil for best texture).
• Reheat in a skillet with a splash of water to prevent drying.

How long does Drunken Noodles last in the fridge? Up to 4 days when stored properly.

What to Cook After This Drunken Noodles Recipe

If you’re obsessed with these spicy noodles, you’ll want to try:

• Jerk Chicken Pasta – Creamy Caribbean Twist
• Creamy Chipotle Sauce Recipe in Just 5 Minutes!
• Garlic Parmesan Chicken and Potatoes

Before You Go

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!
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