Spice up your mealtime with Thai Drunken Noodles! Experience the zest and zeal of Thailand in every bite of this tantalizing, easy-to-make dish.
What is a Thai Drunken Noodle?
Thai Drunken Noodles, or “Pad Kee Mao,” is a famous Thai stir-fried noodle dish. It contains wide rice noodles, a flavorful sauce of soy, fish, oyster sauces, garlic, and chili, and is often accompanied by a protein like chicken, beef, shrimp, or tofu, and enhanced with fresh Thai basil.
Despite its name, the dish doesn’t include alcohol. The name is thought to originate from a story where drunk people would eat these spicy noodles to “quench their thirst,” only to be surprised by the intense spice level.
I am a huge fan of Thai food, and this dish does not disappoint. It has the perfect amount of spice. For more Thai recipes you have to check out my 20 Minute Spicy Thai Noodle Bowls, Spiralized Veggie Pad Thai, or Homemade Pad Thai.
Table of Contents
Reasons We Love These Thai Noodles
- Everything you love about take-out but you can make it at home.
- Drunken Thai Noodles offer a vibrant blend of spices and herbs, creating an irresistible taste.
- This dish is easily adaptable with different proteins or vegetables.
Recipe Ingredients
- Oyster Sauce: Brings a unique combination of sweetness and saltiness.
- Chili Paste (Sambal Oelek): Provides a spicy kick, crucial for the overall flavor of the dish.
- Thai Basil Leaves: Impart a slightly sweet, peppery flavor that’s distinct when it comes to Thai food.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
- Add Protein: Shrimp, chicken, pork, beef, or even tofu are all great choices when wanting to add a protein to this dish.
- Noodle Options: Wide-dried rice noodles are a good option, but fresh rice noodles are ideal for an authentic texture and flavor. Additionally, Pad Thai noodles can be used as a substitute if other substitutions are unavailable.
- Soy Sauce Variation: To adjust the soy sauce in this recipe, you can opt for low-sodium soy sauce instead of dark soy sauce as a healthier choice. For dietary needs, gluten-free soy sauce like Tamari is a great substitute for a richer, smoother flavor.
How to Make Thai Drunken Noodles
Step 1: In a medium mixing bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, chili paste, garlic, and basil. Set aside.
Step 2: Place a deep, large skillet or wok over medium heat. Add the oils. When the oils are hot, add the chicken. Season with salt and pepper and brown the pieces on both sides.
Step 3: Add the shallot, garlic, and green onion, and cook for 2-3 minutes until the vegetables have softened. Make a well in the center of the pan by pushing the vegetables to the outside of the pan. Add the egg and scramble.
Step 4: Pour in the sauce and bring the heat up to medium-high. Cook until the sauce thickens, about 5 minutes. Add the noodles and continue cooking for 5 minutes or until the chicken and noodles are coated in the thickened sauce.
Step 5: Remove from the heat and toss with the remaining basil. Serve immediately.
Expert Tip
When preparing the noodles, a helpful trick is to rinse them in cold water after cooking. This stops the cooking process, preventing them from becoming too soft or sticky. It also helps them maintain their ideal texture when stir-fried with the other ingredients.
FAQs
Grape tomatoes, carrots, bok choy, baby corn, zucchini, Chinese broccoli, and green and red bell pepper complement this recipe, adding freshness and a variety of textures.
A wok is beneficial for its ability to evenly distribute heat and accommodate multiple ingredients, but it is not necessary when making this dish.
Yes, if Thai basil leaves are unavailable, you can substitute them with regular basil or sweet basil for a similar aromatic effect. Thai Holy Basil also works well, offering a slightly different but equally flavorful.
Storage Info
STORE leftover Thai Drunken Noodles in an airtight container in the fridge; they will remain good for up to 3 days. Freezing is not recommended as it can affect the texture of the noodles and vegetables.
To REHEAT, simply warm them in a skillet over medium heat until heated through, or use a microwave, stirring occasionally to ensure even heating. Adding a small amount of water or additional soy sauce can help restore moisture lost during refrigeration.
More Noodle Recipes to Try
Thai Drunken Noodles Recipe
Ingredients
Sauce Ingredients:
- 1/3 cup soy sauce - or sweet soy sauce
- 3 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 2 Tbsp granulated sugar
- 1 1/2 tsp chili paste (sambal oelek)
- 2 cloves garlic - minced
- 8 Thai basil leaves - chiffonade
For the noodles:
- 1 Tbsp sesame oil
- 1 Tbsp vegetable oil
- 1/2 lb. chicken breasts - cut into thin slices
- 1 shallot - thinly sliced
- 3 cloves garlic - minced
- 4 green onions - cut on the bias into 1/2-inch pieces
- 1 egg - lightly beaten
- 8 oz. thick rice noodles - prepared according to the package's directions
- 10-12 Thai basil leaves - chiffonade
Instructions
- In a medium mixing bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, chili paste, garlic, and basil. Set aside.
- Place a deep, large skillet or wok over medium heat. Add the oils. When the oils are hot, add the chicken. Season with salt and pepper and brown the pieces on both sides.
- Add the shallot, garlic, and green onion, and cook for 2-3 minutes until the vegetables have softened. Make a well in the center of the pan by pushing the vegetables to the outside of the pan. Add the egg and scramble.
- Pour in the sauce and bring the heat up to medium-high. Cook until the sauce thickens, about 5 minutes. Add the noodles and continue cooking for 5 minutes or until the chicken and noodles are coated in the thickened sauce.
- Remove from the heat and toss with the remaining basil. Serve immediately.
Made these noodles for dinner and my kids told me it was “fire”. They never like my cooking so this was a win!
I recently moved to the midwest from Portland OR., one of the things we miss the most is good Thai food. So I started to make my own so thanks to amazon (and a little over $100 in supplies) I have made the drunken noodles twice now and they are on par with some of the better orders I had in Portland. And much better than I can get around here. Thanks for a great recipe.
You are welcome! Aren’t they so good?! Glad you shared that! Thank you!