If you are craving an exciting, spicy noodle dish that bursts with bold flavors and fresh herbs, this Drunken Noodles (Pad Kee Mao) Recipe is an absolute must-try. Perfectly chewy wide rice noodles are tossed with tender chicken, vibrant vegetables, and a symphony of savory, sweet, and tangy sauces, all heightened by fragrant Thai basil and a kick of fiery chilies. It’s a dish that feels both comforting and exotic, making every bite a little celebration in your mouth. Whether you’re a weeknight dinner enthusiast or a weekend culinary explorer, this recipe will become a cherished favorite in your kitchen repertoire.
Ingredients You’ll Need
The magic of this Drunken Noodles (Pad Kee Mao) Recipe lies in its simple yet essential ingredients, each selected to build layers of texture and flavor. From tender chicken and crisp vegetables to bold sauces and fresh herbs, every component plays a crucial part in bringing this dish to life.
- 8 ounces wide rice noodles: These noodles soak up the sauce beautifully and provide the perfect chewy bite.
- 3 tablespoons oyster sauce: Adds a deep, savory umami richness that is the soul of the stir-fry.
- 2 tablespoons soy sauce: Balances saltiness while enhancing the overall taste.
- 1 tablespoon dark soy sauce: Gives a lovely color and a slightly sweet, intense flavor.
- 1 tablespoon fish sauce: For authentic Thai depth and a subtle briny note.
- 1 tablespoon brown sugar: Perfectly rounds out the savory elements with a touch of sweetness.
- 2 teaspoons lime juice: Adds fresh brightness and cuts through the richness.
- 1 tablespoon water: Helps to loosen the sauce and ensures even coating.
- 2 tablespoons vegetable oil: For stir-frying with a neutral flavor and high smoke point.
- 4 cloves garlic, minced: Provides aromatic warmth and a punchy zest.
- 2-3 Thai red chilies, sliced: Adjust according to your heat preference to ignite the dish.
- 1 pound boneless, skinless chicken thighs, cut bite-sized: Juicy and tender protein that soaks up the flavors beautifully.
- 1 small onion, sliced: Adds mild sweetness and crunch.
- 1 medium red bell pepper, sliced: Brings vibrant color and a crisp, fruity flavor.
- 1 cup broccoli florets: Adds fresh crunch and nutrition.
- 1 carrot, julienned: Offers a subtle sweetness and satisfying texture contrast.
- 2 green onions, cut into 2-inch pieces: Delivers a mild onion flavor and visual appeal.
- 1 cup fresh Thai basil leaves: The star herb that infuses the dish with its signature fragrant aroma.
- Lime wedges, for serving: A fresh finishing touch to brighten each bite.
How to Make Drunken Noodles (Pad Kee Mao) Recipe
Step 1: Soften the Rice Noodles
Begin by soaking the wide rice noodles in warm water for 15-20 minutes until they are pliable but still slightly firm. This step ensures the noodles won’t break apart while stir-frying and will absorb the delicious sauce perfectly.
Step 2: Prepare the Stir-Fry Sauce
While the noodles soak, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water in a bowl. This sauce is where the magic begins, blending savory, sweet, tangy, and umami notes that make this dish unforgettable.
Step 3: Cook the Chicken and Aromatics
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sliced Thai red chilies, stirring them just until fragrant — this step awakens the dish with spicy warmth. Then add the chicken pieces and cook until they are browned on the outside and completely cooked through.
Step 4: Add the Vegetables
Toss in the sliced onion, red bell pepper, broccoli florets, and julienned carrot. Stir-fry them until they become crisp-tender. This quick cooking helps keep their vibrant colors, fresh crunch, and bright flavors intact, adding a wonderful freshness to the dish.
Step 5: Combine Noodles with Sauce
Drain the softened noodles and add them to the wok along with the prepared stir-fry sauce. Toss everything gently so the noodles are evenly coated with the rich sauce. Cook for a few more minutes until the noodles are tender and have soaked up all the delicious flavors.
Step 6: Finish with Fresh Herbs
Finally, stir in the green onions and Thai basil leaves. Cook just until the basil wilts and releases its iconic fragrance. Serve immediately with plenty of lime wedges on the side for an extra zesty kick.
How to Serve Drunken Noodles (Pad Kee Mao) Recipe
Garnishes
Sprinkle extra Thai basil leaves or chopped fresh cilantro on top to add a burst of herbal freshness. A final squeeze of lime juice right before eating elevates the dish with vibrant acidity, balancing the bold spices and savory sauce perfectly.
Side Dishes
Pair your Drunken Noodles with a light cucumber salad or a simple bowl of steamed jasmine rice to mellow the heat. Crispy spring rolls or a refreshing papaya salad also complement the spiciness well, creating a delightful Thai-inspired feast.
Creative Ways to Present
For a fun twist, serve the noodles in small, individual banana leaf bowls or lettuce cups for a hands-on eating experience. You can also add tofu or shrimp instead of chicken for a different take on this flavorful dish, tailoring it to your preferences with ease.
Make Ahead and Storage
Storing Leftovers
Leftover Drunken Noodles (Pad Kee Mao) can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish before refrigerating to maintain the best texture and flavors.
Freezing
Freezing is not recommended for this dish because the noodles tend to become mushy upon thawing. It’s best enjoyed fresh, but if you must freeze, place leftovers in a freezer-safe container for up to one month and thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth to loosen the noodles and revive the sauce. Stir frequently to avoid sticking and to keep the ingredients evenly warm without overcooking.
FAQs
What type of noodles is best for Drunken Noodles?
Wide rice noodles are ideal for this recipe because they hold the sauce well and provide a chewy texture that complements the tender chicken and crunchy veggies.
Can I make Drunken Noodles vegetarian or vegan?
Absolutely! Simply omit the chicken and fish sauce, then substitute tofu or extra vegetables, and use soy sauce in place of oyster sauce for a delicious plant-based version.
How spicy is this dish?
The heat level depends on the number of Thai red chilies you add. You can adjust the chilies to taste or even remove the seeds to tone down the spiciness without losing the flavor.
What can I substitute if I don’t have Thai basil?
If you can’t find Thai basil, sweet basil or holy basil can be used, but keep in mind that Thai basil has a distinctive anise-like flavor that really defines this dish’s character.
Is this dish suitable for meal prep?
Yes, Drunken Noodles (Pad Kee Mao) Recipe is great for meal prep as long as you store the components properly and reheat gently. However, it’s best enjoyed within a few days to savor the fresh herbs and crisp vegetables.
Final Thoughts
This Drunken Noodles (Pad Kee Mao) Recipe captures the vibrant spirit and bold flavors of Thai cuisine in a dish that’s surprisingly simple to prepare at home. Once you try it, the harmony of spicy, sweet, tangy, and savory elements will keep you coming back for more. So, gather your ingredients, fire up your wok, and dive into this delicious adventure – your taste buds will thank you!
Print
Drunken Noodles (Pad Kee Mao) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Description
Drunken Noodles (Pad Kee Mao) is a classic Thai stir-fry dish featuring wide rice noodles tossed in a flavorful sauce with tender chicken, vibrant vegetables, and aromatic Thai basil. This spicy and savory noodle stir-fry is quick to prepare and delivers a perfect balance of heat, sweetness, and umami in every bite.
Ingredients
Rice Noodles
- 8 ounces wide rice noodles
Stir-Fry Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons lime juice
- 1 tablespoon water
Stir-Fry
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2–3 Thai red chilies, sliced (adjust to taste)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 small onion, sliced
- 1 medium red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 green onions, cut into 2-inch pieces
- 1 cup fresh Thai basil leaves
- Lime wedges, for serving
Instructions
- Soften Noodles: Soak the wide rice noodles in warm water for 15-20 minutes until they are softened but still slightly firm. Drain well and set aside to prevent sticking.
- Prepare Sauce: In a bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar dissolves completely. Set this flavorful stir-fry sauce aside.
- Cook Aromatics and Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies, stir-frying until fragrant. Then add the bite-sized chicken pieces and cook until they are browned and cooked through.
- Add Vegetables: Toss in the sliced onion, red bell pepper, broccoli florets, and julienned carrot. Stir-fry these vegetables with the chicken until they are crisp-tender, maintaining some crunch for texture.
- Combine Noodles and Sauce: Add the softened rice noodles to the wok along with the prepared stir-fry sauce. Toss gently but thoroughly to coat all ingredients evenly. Continue cooking until the noodles become tender and the sauce is mostly absorbed.
- Finish with Herbs: Stir in the green onions and fresh Thai basil leaves. Cook for an additional minute or until the basil leaves wilt and release their aroma. Remove from heat.
- Serve: Garnish with extra Thai basil leaves and serve immediately with lime wedges on the side for a burst of fresh citrus flavor.
Notes
- Adjust the number of Thai red chilies to control the spiciness of the dish.
- Soaking the rice noodles rather than boiling keeps them from becoming mushy when stir-fried.
- Protein can be substituted with shrimp, tofu, or beef to suit dietary preferences.
- Thai basil is essential for authentic flavor; if unavailable, holy basil or sweet basil can be used as alternatives.
- Serve immediately for the best texture and flavor; noodles can harden if left to sit too long.
