If you have ever ordered a plate of glossy, wide rice noodles at a Thai restaurant and wondered why they taste so smoky and bold, this Drunken Noodles Recipe is your answer.
It is a fast, fiery stir fry that you can pull together at home in about 30 minutes.
Also known as pad kee mao, this dish is all about chewy noodles, savory sauce, plenty of garlic, fresh chilies, and a big handful of fragrant Thai basil.
The playful name comes from the idea that the heat is strong enough to send you reaching for a cold drink.
Some people also say it is the perfect late night meal after a few drinks.
I started making it at home after a string of takeout orders that arrived soggy and bland.
Now it is my go-to when I want something quick, spicy, and deeply satisfying.
If you love Thai noodle dishes, you should also try my khao soi recipe for a creamy, curry-style bowl.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Drunken Noodles Recipe
This is the kind of dinner that tastes like restaurant food but comes together with everyday stir fry skills.
Every bite has chewy noodles, a savory-sweet sauce, and a fresh kick of heat.
- Ready in 30 minutes: Most of the time goes into slicing, and the actual cooking takes only about 10 minutes.
- Big, bold flavor: Oyster sauce, soy sauce, and fish sauce create a deep, savory base with a touch of sweetness.
- Fully customizable heat: You control the chilies, so it can be mild and family friendly or properly spicy.
- One pan cooking: A single wok or large skillet handles everything, which keeps cleanup easy.
- Flexible protein: Chicken is the classic choice here, but shrimp, beef, and tofu all work well.
- Better than takeout: You get fresh vegetables, crisp-tender texture, and no greasy noodles.
For another quick and saucy skillet dinner, my Teriyaki Chicken Stir Fry Recipe is worth a look.
Ingredients
Most of these ingredients are easy to find at a well-stocked grocery store or an Asian market.
Have everything sliced and measured before you turn on the heat, because stir fries move fast.
- 8 ounces (225 g) dried wide rice noodles
- 12 ounces (340 g) boneless, skinless chicken breast or thighs, thinly sliced
- 1 teaspoon cornstarch (for the chicken)
- 1 teaspoon light soy sauce (for the chicken)
- 4 cloves garlic, minced
- 3 to 5 Thai bird’s eye chilies, thinly sliced (or 1 to 2 serrano peppers)
- 1/2 medium yellow onion, thinly sliced
- 1 red bell pepper, cut into thin strips
- 1 cup Chinese broccoli (gai lan) or broccolini, cut into 2-inch pieces
- 1 large egg, lightly beaten
- 1 cup packed fresh Thai basil leaves
- 3 tablespoons neutral oil, such as avocado or vegetable oil, divided
- 2 tablespoons oyster sauce (for the sauce)
- 1 tablespoon light soy sauce (for the sauce)
- 1 tablespoon dark soy sauce (for the sauce)
- 1 tablespoon fish sauce (for the sauce)
- 2 teaspoons granulated sugar (for the sauce)
- 1 teaspoon chili garlic sauce (for the sauce)
- 2 tablespoons water (for the sauce)
I like to build my sauces from scratch, and my homemade stir fry sauce uses the same balance of salty, sweet, and savory.
Kitchen Equipment Needed
You do not need fancy gear for this recipe, but a wide, hot pan makes a real difference.
The more surface area you have, the better your noodles will sear instead of steam.
- A 14-inch carbon steel wok or a very large nonstick pan
- A sturdy wok spatula for tossing the noodles
- A 12-inch cast iron skillet as a wok alternative
- A large heatproof bowl or pot for soaking the noodles
- A colander for draining
- A cutting board and sharp knife
- A small mixing bowl for the sauce
- Measuring spoons and cups
Read Also: Egg Roll In A Bowl Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of cooking Asian-inspired noodle dishes at home.
Each one helps you get closer to that smoky, restaurant-style flavor.
1. Carbon Steel Wok
A flat-bottom carbon steel wok heats quickly and holds high heat better than most nonstick pans.
That intense heat is what gives drunken noodles their lightly charred, smoky edges.
Once seasoned, it also gets naturally slick and lasts for decades.
2. Lee Kum Kee Premium Oyster Sauce
Oyster sauce is the savory backbone of this dish, and a good bottle tastes rich and slightly sweet instead of just salty.
A premium version coats the noodles beautifully and gives the sauce a glossy finish. I always keep a bottle in the fridge for stir fries.
3. Red Boat Fish Sauce
Fish sauce adds the deep, salty complexity that makes Thai food taste so layered. Red
Boat has a cleaner, less harsh flavor than many budget brands. A little goes a long way, so one bottle lasts for months.
4. Pearl River Bridge Superior Dark Soy Sauce
Dark soy sauce is thicker and slightly sweeter than regular soy sauce, and it gives drunken noodles their signature caramel-brown color.
Without it, the noodles look pale and taste flatter. This one is a reliable pantry staple for many Asian recipes.
5. Dried Wide Rice Stick Noodles
Fresh wide rice noodles can be hard to find, so dried wide rice sticks are the easiest way to get that classic chewy bite.
They soak in hot water and hold their shape in the wok when handled gently. Buy the flat, wide style, about half an inch across.
If you like keeping Asian-inspired sauces on hand, my sweet chili sauce is easy to make and great for dipping.
Step-by-Step Instructions: How to Make Drunken Noodles
1. Soak the Rice Noodles
- Place the dried wide rice noodles in a large heatproof bowl.
- Pour very hot tap water over them, just off the boil, until they are fully covered.
- Let the noodles soak for 8 to 12 minutes, stirring once or twice, until they are pliable but still slightly firm in the center.
- Drain them in a colander and shake off any extra water.
- Toss the noodles with 1 teaspoon of the neutral oil so they do not stick together, then set them aside.
2. Marinate the Chicken
- Slice the chicken as thinly as you can, about 1/4 inch thick, against the grain.
- Add the chicken to a small bowl with 1 teaspoon cornstarch and 1 teaspoon light soy sauce.
- Toss well until every piece is coated, then let it sit while you prep the vegetables.
3. Prep the Vegetables and Aromatics
- Mince the garlic and thinly slice the Thai chilies. Keep them together in a small pile, since they go into the pan at the same time.
- Slice the onion and bell pepper into thin strips so they cook quickly.
- Cut the Chinese broccoli into 2-inch pieces, separating the thick stems from the leafy parts.
- Pick the Thai basil leaves off the stems and keep them nearby, since they go in at the very end.
- Crack the egg into a small bowl and beat it lightly with a fork.
4. Mix the Stir Fry Sauce
- In a small bowl, combine the oyster sauce, 1 tablespoon light soy sauce, dark soy sauce, fish sauce, sugar, chili garlic sauce, and water.
- Stir until the sugar dissolves and the sauce looks evenly dark and glossy.
- Place the bowl right next to your stove so you can pour it in quickly.
5. Sear the Chicken
- Heat your wok or large skillet over high heat for about 1 minute, until it is very hot.
- Add 1 tablespoon of oil and swirl to coat the bottom of the pan.
- Add the chicken in a single layer and let it sear for 1 minute without moving it.
- Stir and cook for another 2 to 3 minutes, until the chicken is golden and cooked through.
- Transfer the chicken to a clean plate.
6. Stir Fry the Aromatics and Vegetables
- Return the pan to high heat and add the remaining 1 tablespoon of oil.
- Add the garlic and chilies and stir constantly for about 15 seconds, until fragrant. Do not let the garlic burn.
- Add the onion, bell pepper, and Chinese broccoli stems, and stir fry for 2 minutes.
- Add the broccoli leaves and cook for 30 seconds more, until the vegetables are crisp-tender.
7. Scramble the Egg
- Push the vegetables to one side of the pan.
- Pour the beaten egg into the empty side and let it set for about 10 seconds.
- Scramble it gently into small curds, then fold it into the vegetables.
8. Add the Noodles and Sauce
- Add the drained noodles to the pan, spreading them out over the vegetables.
- Pour the prepared sauce evenly over the noodles.
- Use your wok spatula to gently lift and fold the noodles for 2 to 3 minutes, until they turn a deep golden brown and absorb the sauce.
- If the noodles seem dry or start to stick, add 1 to 2 tablespoons of water and keep tossing.
9. Finish with the Chicken and Thai Basil
- Return the cooked chicken and any juices from the plate to the pan.
- Toss everything together for about 1 minute, until the chicken is hot and evenly coated.
- Turn off the heat and add the Thai basil leaves.
- Toss for 10 seconds, just until the basil wilts and smells amazing.
- Taste and adjust with a splash of fish sauce for salt or a pinch more sugar to balance the heat.
10. Serve Right Away
- Divide the noodles among four warm plates or bowls.
- Serve immediately while the noodles are hot and chewy.
You might also enjoy: Fried Rice Recipe
Tips for The Best Drunken Noodles
A few small details separate soggy noodles from restaurant-quality ones.
These are the habits that made the biggest difference for me.
- Do not oversoak the noodles: They keep softening in the pan, so pull them while they still have a little bite.
- Use high heat: A very hot wok gives you that smoky, slightly charred flavor known as wok hei.
- Cook in a hot, uncrowded pan: If your pan is small, cook the chicken in two batches so it sears instead of steams.
- Have everything ready: The cooking is fast, so measure the sauce and prep every ingredient before you start.
- Handle the noodles gently: Lift and fold instead of stirring hard, so the wide noodles do not tear.
- Add the basil last: Cooking it too long turns it dark and dull, and you lose the fresh aroma.
- Balance the sauce: Taste it before adding, and adjust the sugar and chili to suit your preferences.
The same salty, sweet, and savory balance shows up in my homemade hoisin sauce, which is another good one to keep in your sauce lineup.
Serving Suggestions
Drunken noodles are a full meal on their own, but a cool side dish helps balance the heat.
Here are a few simple ways to round out the plate.
- Serve with lime wedges to squeeze over the top for a bright, tangy finish.
- Add a side of thinly sliced cucumbers to cool down the spice.
- Sprinkle with extra sliced chilies and a few more basil leaves for a fresh look.
- Pair with a tall glass of iced tea or sparkling water.
- Set out extra chili garlic sauce so everyone can adjust their own heat level.
For a cool, crisp side, try: Cucumber Salad
Variations of Drunken Noodles
This recipe is easy to adapt to whatever you have on hand. Here are some of my favorite twists.
- Shrimp drunken noodles: Swap the chicken for peeled shrimp and cook them for just 1 to 2 minutes per side.
- Beef drunken noodles: Use thinly sliced flank steak and sear it quickly over very high heat.
- Tofu drunken noodles: Use pressed, cubed extra-firm tofu and pan fry it until golden before adding the sauce.
- Vegetarian version: Skip the meat, use a vegetarian oyster sauce, and replace the fish sauce with extra light soy sauce.
- Extra spicy: Add more Thai chilies or an extra spoonful of chili garlic sauce.
- Mild version: Cut the chilies down to one and remove the seeds before slicing.
- Extra veggies: Add baby corn, mushrooms, or sliced carrots along with the bell pepper.
If you enjoy beef with your stir fries, my air fryer beef and broccoli is another easy weeknight option.
Storage and Reheating
Drunken noodles taste best fresh, but leftovers can still be good with a little care.
Rice noodles firm up in the fridge, so reheating them the right way is important.
- Refrigerator: Store cooled noodles in an airtight container for up to 3 days.
- Freezer: I do not recommend freezing, since the rice noodles turn brittle and mushy after thawing.
- Stovetop reheating: Add the noodles to a hot skillet with 1 to 2 tablespoons of water and toss for 2 to 3 minutes.
- Microwave reheating: Sprinkle with a little water, cover, and heat in 30-second bursts, stirring in between.
- Basil tip: Add a few fresh basil leaves after reheating to bring back the aroma.
Read Also: Asian Pasta Salad Recipe
Nutritional Facts
These values are estimates for one serving, based on a recipe that makes four servings with chicken.
Exact numbers will vary depending on the brands and ingredients you use.
- Calories: About 480
- Protein: About 30 g
- Carbohydrates: About 62 g
- Fat: About 12 g
- Fiber: About 3 g
- Sodium: About 1,100 mg
If you want a lighter meal, try my chicken lettuce wraps, which use similar flavors without the noodles.
Health Benefits of Key Ingredients
While drunken noodles are a comfort food, several ingredients bring real nutritional value to the plate.
Here is what stands out.
- Chicken: A lean source of protein that helps keep you full and supports muscle maintenance.
- Garlic: Adds big flavor and provides beneficial plant compounds.
- Thai basil: A fragrant herb that adds flavor without adding calories.
- Bell pepper: Rich in vitamin C and adds color and crunch.
- Chinese broccoli: Provides fiber, calcium, and vitamins A and K.
- Chilies: Contain capsaicin, which gives the dish its heat and a natural flavor boost.
For a veggie-packed side or main, try: Spring Vegetable Stir Fry
FAQs About Drunken Noodles
1. Why are they called drunken noodles?
The name is a playful one, and there are a few stories behind it.
Some say the dish is spicy enough to make you want a drink, while others say it is a popular late night meal.
There is no alcohol in the classic version, so it is safe for everyone to enjoy.
2. Can I use regular basil instead of Thai basil?
Yes, Italian basil works in a pinch, but the flavor will be sweeter and less peppery.
Thai basil has a slight anise flavor that suits this dish best.
If you can find holy basil, that is the traditional choice in Thailand, and it tastes wonderful here too.
3. How do I keep my rice noodles from sticking together?
Soak them in hot water instead of boiling them, and drain them well.
Tossing them with a little oil right after draining keeps the strands separate.
Using a very hot pan and gentle folding motions also helps a lot.
4. How can I make drunken noodles less spicy?
Cut back the Thai chilies to one and remove the seeds, or use a milder pepper.
You can also leave out the chili garlic sauce.
Serve the noodles with extra lime and cucumber, which help cool things down.
Try my Thai green curry chicken if you want another Thai favorite with adjustable heat.
5. Can I make drunken noodles gluten free?
Yes, but you need to swap a few sauces. Use tamari or gluten-free soy sauce, and look for a gluten-free oyster sauce.
Rice noodles are naturally gluten free, so the noodles themselves are safe.
Drunken Noodles (Pad Kee Mao)
Ingredients
- 8 ounces dried wide rice noodles 225 g
- 12 ounces boneless, skinless chicken breast or thighs 340 g, thinly sliced
- 1 teaspoon cornstarch for the chicken
- 1 teaspoon light soy sauce for the chicken
- 4 cloves garlic minced
- 3 to 5 Thai bird’s eye chilies thinly sliced, or 1 to 2 serrano peppers
- 1/2 medium yellow onion thinly sliced
- 1 red bell pepper cut into thin strips
- 1 cup Chinese broccoli (gai lan) or broccolini cut into 2-inch pieces
- 1 large egg lightly beaten
- 1 cup fresh Thai basil leaves packed
- 3 tablespoons neutral oil such as avocado or vegetable oil, divided
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons granulated sugar
- 1 teaspoon chili garlic sauce
- 2 tablespoons water
- lime wedges for squeezing over the top
- thinly sliced cucumbers to cool down the spice
- extra sliced chilies and basil leaves for garnish
- iced tea or sparkling water for pairing
- extra chili garlic sauce so everyone can adjust their own heat level
Equipment
- 14-inch carbon steel wok or a very large nonstick pan
- Sturdy wok spatula for tossing the noodles
- 12-inch cast iron skillet (optional) as a wok alternative
- Large heatproof bowl or pot for soaking the noodles
- Colander for draining
- Cutting board and sharp knife
- Small mixing bowl for the sauce
Method
- Place dried rice noodles in a large heatproof bowl and cover with very hot tap water, just off the boil. Soak for 8 to 12 minutes until pliable but still slightly firm, then drain and toss with 1 teaspoon oil.
- Slice chicken thinly against the grain, about 1/4 inch thick. Toss with cornstarch and light soy sauce until coated, then set aside while prepping vegetables.
- Mince garlic and slice chilies, keeping them together. Slice onion and bell pepper into thin strips, cut Chinese broccoli into 2-inch pieces separating stems from leaves, pick basil leaves, and beat the egg.
- In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, chili garlic sauce, and water. Stir until sugar dissolves and sauce is evenly dark and glossy.
- Heat wok over high heat for 1 minute, add 1 tablespoon oil, and sear chicken in a single layer for 1 minute without moving. Stir and cook 2 to 3 minutes until golden and cooked through, then transfer to a plate.
- Return pan to high heat and add remaining 1 tablespoon oil. Stir garlic and chilies for 15 seconds until fragrant, then add onion, bell pepper, and broccoli stems and stir fry 2 minutes. Add broccoli leaves and cook 30 seconds more.
- Push vegetables to one side, pour beaten egg into the empty side, and let set for 10 seconds. Scramble gently into small curds and fold into the vegetables.
- Add drained noodles to the pan and pour sauce evenly over them. Gently lift and fold noodles for 2 to 3 minutes until deep golden brown, adding 1 to 2 tablespoons water if dry or sticking.
- Return cooked chicken and juices to the pan and toss for 1 minute until hot and coated. Turn off heat, add Thai basil leaves, and toss for 10 seconds until wilted. Taste and adjust with fish sauce or sugar.
- Divide noodles among four warm plates or bowls and serve immediately while hot and chewy.
Nutrition
Notes
- Do not oversoak the noodles: they keep softening in the pan, so pull them while they still have a little bite.
- Use high heat: a very hot wok gives you that smoky, slightly charred flavor known as wok hei.
- Cook in a hot, uncrowded pan: if your pan is small, cook the chicken in two batches so it sears instead of steams.
- Have everything ready: the cooking is fast, so measure the sauce and prep every ingredient before you start.
- Handle the noodles gently: lift and fold instead of stirring hard, so the wide noodles do not tear.
- Add the basil last: cooking it too long turns it dark and dull, and you lose the fresh aroma.
- Balance the sauce: taste it before adding, and adjust the sugar and chili to suit your preferences.
- Storage: refrigerate cooled noodles in an airtight container for up to 3 days. Do not freeze, as rice noodles turn brittle and mushy after thawing.
- Reheating: warm in a hot skillet with 1 to 2 tablespoons water for 2 to 3 minutes, or microwave covered in 30-second bursts with a sprinkle of water.
- Substitutions: swap chicken for shrimp, beef, or tofu; use Italian basil if Thai basil is unavailable; make it gluten free with tamari and gluten-free oyster sauce.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This drunken noodles recipe proves that you do not need a takeout menu to enjoy bold Thai flavors.
With a hot pan, a good sauce, and a handful of Thai basil, you can have a spicy, chewy, restaurant-style dinner on the table in half an hour.
I hope you give these drunken noodles a try this week.
If you make them, leave a comment and tell me how spicy you went, or share the recipe with a friend who loves noodles.
Recommended:
- Thai Red Curry Chicken Recipe
- Laksa Soup Recipe
- Tom Yum Soup Recipe
- Korean Fried Chicken Recipe
- Chinese Dumplings Recipe
