Drunken Noodles, or Pad Kee Mao, is the ultimate Thai stir-fry—spicy, savory, and packed with bold flavors. Despite the name, there’s no alcohol involved! The dish got its name because it’s said to be the perfect late-night meal after a few drinks, thanks to its intense flavors and fiery kick.
With chewy rice noodles, tender protein, and fragrant Thai basil, every bite is an explosion of umami goodness. It’s a game-changer if you love Thai food!
Why You’ll Love Drunken Noodles
Is this Drunken Noodles recipe for you? Let’s see. Drunken Noodles are…
- Bold & flavorful – A perfect mix of spicy, sweet, and savory.
- Quick & easy – Ready in under 30 minutes, perfect for busy weeknights.
- Customizable – Use your favorite protein like shrimp, chicken, beef, or tofu.
- Restaurant-quality – Tastes just like your favorite Thai takeout but made at home.
- Spicy & aromatic – Infused with Thai basil, chilies, and garlic for an irresistible depth of flavor.
Ingredients in Drunken Noodles
Noodles: Thick rice noodles soak up all the delicious sauce, giving you that perfect chewy texture.
Shrimp or Chicken: Choose your favorite protein! Marinated for extra tenderness.
Soy Sauce & Oyster Sauce: These umami-rich sauces create a deep, savory base.
Fish Sauce & Dark Soy Sauce: Adds depth, saltiness, and color to the dish.
Shaoxing Wine: A touch of this Chinese cooking wine enhances the overall aroma.
Palm Sugar: Balances out the salty and spicy flavors with a hint of sweetness.
Garlic, Chilis & Ginger: The heart of Thai cooking, bringing heat and fragrance.
Vegetables: A colorful mix of onions, bell peppers, bok choy, and snow peas for crunch and freshness.
Thai Basil: The secret ingredient! It adds a distinctive anise-like aroma that makes this dish pop.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prepare the Noodles: Soak the dried rice noodles in warm water until softened but still slightly firm. Drain and set aside.
Marinate the Protein: Toss the shrimp or chicken with light soy sauce, vegetable oil, and cornstarch. Let it sit while prepping the other ingredients.
Make the Sauce: In a small bowl, whisk together light soy sauce, oyster sauce, fish sauce, dark soy sauce, Shaoxing wine, white pepper, and palm sugar. Set aside.
Sauté the Aromatics: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add garlic, chilies, and ginger, stirring until fragrant.
Cook the Protein: Add the marinated shrimp or chicken, cooking until just done. Remove from the pan and set aside.
Stir-Fry the Vegetables: In the same pan, add another tablespoon of oil. Toss in the white onion, green onions, bok choy, bell pepper, and snow peas. Stir-fry for a couple of minutes until crisp-tender.
Combine Everything: Return the protein to the pan, add the soaked noodles, and pour in the sauce. Stir well, coating everything evenly.
Add Thai Basil & Serve: Stir in the Thai basil leaves at the last moment, letting them wilt slightly. Remove from heat and serve immediately.
How to Serve Drunken Noodles
- With Extra Heat: Add more Thai chilis or a drizzle of chili oil for an extra kick.
- With a Cooling Side: A simple cucumber salad balances out the spice.
- With Lime Wedges: A squeeze of lime adds brightness and enhances the flavors.
- With a Fried Egg: A crispy fried egg on top makes it even better.
- As a Standalone: This dish is hearty enough to enjoy on its own—just grab your chopsticks and dig in!
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 540
- Sugar: 8g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 140mg
Tips & Variations
- Don’t overcook the noodles – They should be slightly firm when added to the pan since they’ll continue cooking.
- Use fresh Thai basil – Regular basil won’t have the same unique flavor.
- Marinate the protein – This step keeps chicken or shrimp extra juicy.
- For vegetarian Drunken Noodles – Swap the protein for tofu and use soy sauce instead of fish sauce.
- For a smoky flavor – Let the noodles slightly char in the wok before stirring.
Final Thoughts
Drunken Noodles is the kind of dish that wakes up your taste buds in the best way possible—spicy, garlicky, and full of umami. Whether you’re making it for a quick dinner or a late-night craving, it’s guaranteed to hit the spot. So, are you ready to whip up this bold and flavorful Thai classic? Let’s get cooking!
Drunken Noodles (Pad Kee Mao)
Ingredients
- Noodles
- 16 oz dried thick rice noodles
- Protein
- 1 lb shrimp or chicken breast or thigh
- 1 tsp light soy sauce
- 1 tsp vegetable oil
- 2 tsp cornstarch
- Sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce
- 2 tsp Shaoxing wine
- ½ tsp white pepper
- 2 tbsp palm sugar or light brown sugar
- Vegetables
- 4 cloves garlic minced
- 3 Thai bird’s eye chilis minced
- 1- inch piece fresh ginger peeled and minced
- 1 medium white onion sliced
- 6 green onions cut into 2-inch pieces
- 1 bok choy chopped
- 1 red bell pepper sliced thin
- 2 cups snow peas trimmed
- 1 cup Thai basil leaves
- 3 tbsp vegetable oil divided
Instructions
- Prepare the Noodles:
- Soak the dried rice noodles in a pot covered with hot water for 15-20 minutes, then drain.
- Marinate the Protein:
- If using shrimp, shell and devein them. If using chicken, slice into thin strips.
- In a bowl, mix shrimp or chicken with 1 tsp soy sauce, 1 tsp vegetable oil, and 2 tsp cornstarch. Let rest for 15 minutes.
- Make the Sauce:
- In a small bowl, whisk together light soy sauce, oyster sauce, fish sauce, dark soy sauce, Shaoxing wine, white pepper, and palm sugar. Set aside.
- Cook the Protein:
- Heat 2 tbsp oil in a wok over high heat. Stir-fry shrimp (3-4 minutes) or chicken (5 minutes) until cooked through. Remove and set aside.
- Sauté Aromatics & Veggies:
- Add 1 tbsp oil to the wok and stir-fry garlic, chili, and ginger for 1 minute.
- Add white onion and stir-fry another minute.
- Add bok choy, red bell pepper, and snow peas. Stir-fry for 2-3 minutes.
- Combine Everything:
- Add the soaked and drained noodles along with the cooked protein.
- Pour in the prepared sauce and stir-fry everything for another 2-3 minutes until well coated.
- Garnish & Serve:
- Sprinkle Thai basil leaves on top before serving. Enjoy hot!
Notes
- For extra spice, add more Thai chilis or serve with chili flakes on the side.
- Swap Shaoxing wine with rice vinegar for a non-alcoholic version.
- Works great with tofu for a vegetarian alternative.
