If you’re craving something with loads of flavor, a little kick, and that kind of deliciousness that makes your taste buds dance, you have to try my Spicy Drunken Noodles Recipe. This dish has become one of my absolute favorites because it’s quick to make and packs that classic Thai street food vibe right into your kitchen. Once you nail the balance of spicy, savory, and fresh, you’ll find yourself coming back to this recipe time after time.
Why You’ll Love This Recipe
- Quick and Easy: You can whip this up in under 20 minutes — perfect for weeknight dinners.
- Bold, Spicy Flavor: The fresh chilies and savory sauces create that iconic “drunken noodles” punch.
- Flexible Ingredients: Whether chicken, tofu, or veggies, you can adapt it easily to what you have on hand.
- Authentic Thai Essence: Using Thai holy basil and traditional sauces truly takes it to the next level.
Ingredients You’ll Need
Each ingredient here plays a role in hitting that perfect balance of spicy, savory, and fresh that makes the Spicy Drunken Noodles Recipe so special. When shopping, fresh Thai holy basil and good quality rice noodles will be game changers for authentic flavor and texture.
- Rice Noodles: Wide dried rice noodles work best to soak up the sauce and have that perfect chewy bite.
- Oil: Use a neutral oil like peanut, vegetable, or canola for high heat wok frying.
- Garlic: Fresh minced garlic adds that irresistible aroma and depth.
- Bird’s Eye or Thai Chilies: These bring the heat, but feel free to deseed if you want to tone it down.
- Onion: Thinly sliced for a slight sweetness and bite.
- Chicken Thighs: Juicy and tender, though chicken breast works fine if you prefer leaner meat.
- Fish Sauce: Classic umami and saltiness; swap soy sauce if you want a vegetarian twist.
- Green Onions: Adds freshness and a mild onion crunch.
- Thai or Holy Basil: Essential! The unique aroma of holy basil is the heart of this dish.
- Oyster Sauce: It lends rich, savory depth to the sauce.
- Light and Dark Soy Sauce: Light soy for saltiness and dark soy for color and a touch of sweetness.
- Sugar: Balances out the heat and saltiness perfectly.
- Water: Helps adjust the sauce consistency for coating noodles just right.
Variations
I love that this Spicy Drunken Noodles Recipe can be easily tailored to what you have in your kitchen or your flavor preferences. You can go classic or get creative—both ways work beautifully!
- Protein Swap: I sometimes switch the chicken for shrimp or tofu when I want something lighter or vegetarian-friendly. Both soak up the sauce deliciously.
- Veggie Boost: Adding bell peppers, green beans, or snap peas adds crunch and freshness. It’s a great way to sneak in extra veggies for the family.
- Heat Level: If you’re sensitive to spice, reduce the chilies or skip the seeds; for spice lovers, toss in extra chili flakes or a splash of chili paste.
- Basil Choices: If you can’t find Thai holy basil, regular sweet basil is a fine substitute, but adding it right at the end is key to retain its flavor.
How to Make Spicy Drunken Noodles Recipe
Step 1: Prepare the Noodles First
Start by soaking or boiling your dried rice noodles according to the package instructions until they’re tender but still have a little chew. This sets the foundation for the best texture in your Spicy Drunken Noodles Recipe. I usually rinse them under cold water after cooking to stop the cooking process, then drain well—this prevents them from sticking together once in the wok.
Step 2: Mix the Sauce and Heat Up Your Wok
While the noodles are soaking, whisk together oyster sauce, light and dark soy sauces, fish sauce, sugar, and water in a small bowl. Having the sauce ready is a lifesaver because once the wok is hot and you start cooking, things move fast—trust me, this is where many get tripped up!
Step 3: Sauté Your Aromatics with Heat
Heat your oil in a wok or large skillet over high heat. Toss in the minced garlic and finely chopped bird’s eye chilies, and stir fry for just about 10 seconds. Be careful here—the aroma is incredible but the chili fumes might catch your breath, so don’t inhale directly!
Step 4: Add Onion and Chicken
Throw in the sliced onion and stir for around a minute until it starts to soften. Then add your bite-sized chicken pieces along with fish sauce for a bit of seasoning. Cook, stirring frequently, until the chicken is fully cooked through—about 2 minutes if your heat is high. You want those edges to get slightly golden for extra flavor.
Step 5: Finish with Noodles, Sauce, and Basil
Add the green onions, drained noodles, and your sauce mixture straight into the wok. Toss everything to coat the noodles evenly and cook for about a minute or so until the sauce reduces slightly—this is where the magic happens. Remove from heat immediately, then add your Thai holy basil and give it a gentle toss until just wilted. Serve right away for that fresh, vibrant finish.
Pro Tips for Making Spicy Drunken Noodles Recipe
- Get Your Mise en Place Ready: This recipe cooks fast—have all ingredients prepped and ready before heating the pan to avoid overcooking.
- Control Your Heat: Use high heat for stir frying, but watch the garlic and chilies so they don’t burn and turn bitter.
- Don’t Skip the Basil: Adding it last and off the heat keeps its flavor fresh and bright instead of fading away.
- Noodles Texture Matters: Avoid over-soaking noodles; slightly undercooked noodles hold up best during stir-frying.
How to Serve Spicy Drunken Noodles Recipe
Garnishes
I love garnishing my drunken noodles with a wedge of lime for a zesty brightness, extra fresh basil leaves, and sometimes a few extra sliced chilies for those who want a heat booster. A sprinkle of crushed peanuts can add a lovely crunch, too!
Side Dishes
This dish stands beautifully on its own but pairs amazingly well with a simple cucumber salad or a light soup like Tom Yum if you want to go all out Thai-style. Steamed jasmine rice can also help mellow the spice if it gets too fiery.
Creative Ways to Present
When hosting, I’ve served Spicy Drunken Noodles in individual banana leaf bowls or on colorful Asian-style plates lined with fresh herbs and edible flowers for a festive look. It’s a guaranteed conversation starter and makes the meal feel special.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and consume within 2 days. The noodles soak up sauce overnight, so the texture changes a bit, but it’s still super tasty and reheats nicely.
Freezing
Honestly, I don’t recommend freezing drunken noodles because the fresh basil and noodle texture suffer, turning mushy when thawed. If you want to freeze, consider freezing components—like cooked chicken and sauce separately—and assemble fresh later.
Reheating
Reheat gently in a non-stick pan over medium-low heat, tossing often to prevent sticking. A splash of water or a little oil can help revive the noodles’ texture and prevent drying out.
FAQs
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What makes drunken noodles “drunken”?
This Spicy Drunken Noodles Recipe is said to have a bold, spicy kick that pairs perfectly with a cold drink, perhaps enjoyed after a night out, which gave it its fun name. The combination of chilies, garlic, and Thai basil creates that punchy flavor.
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Can I make this recipe vegetarian?
Absolutely! Simply swap chicken for tofu or extra veggies and replace fish sauce with a vegetarian soy sauce or tamari. Don’t forget the basil and chili to keep the authentic flavors.
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How spicy is this dish?
This Spicy Drunken Noodles Recipe ranges from moderate to high spice depending on how many bird’s eye chilies you use. You can control the heat by deseeding the chilies or adjusting their amount.
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What’s the difference between light and dark soy sauce in this recipe?
Light soy sauce adds saltiness and depth, while dark soy sauce contributes color and a slight sweetness that gives the noodles their signature rich look and taste.
Final Thoughts
Honestly, I absolutely love how this Spicy Drunken Noodles Recipe turns out every single time. It’s the kind of dish that fills your kitchen with irresistible aromas and your plate with vivid colors and bold flavors. Whether you’re a seasoned cook or just starting out, I promise you’ll find this recipe approachable and incredibly rewarding to make. Give it a shot — I’m confident it’ll be one of those go-to meals you keep coming back to again and again. Happy cooking, friend!
Print
Spicy Drunken Noodles Recipe
- Prep Time: 10 min
- Cook Time: 6 min
- Total Time: 16 min
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Drunken Noodles (Pad Kee Mao) is a vibrant and spicy Thai stir-fried noodle dish featuring wide rice noodles tossed with tender chicken, aromatic garlic, fiery Thai chilies, and fragrant Thai holy basil. The sauce is a savory blend of oyster sauce, fish sauce, soy sauces, and a hint of sweetness, delivering intense flavor with every bite. Ready in just 16 minutes, this street food favorite is perfect for a quick and satisfying meal with a kick.
Ingredients
Noodles
- 7 oz / 200 g dried wide rice noodles
Stir-fry Ingredients
- 2 tbsp oil (peanut, vegetable, or canola)
- 3 large cloves garlic, minced
- 2 birds eye chili or Thai chilies, deseeded and very finely chopped
- 1/2 onion, sliced
- 200 g / 7 oz chicken thighs, cut into bite-size pieces (breast can be used as alternative)
- 2 green onions, cut into 3 cm (2″) pieces
- 1 cup Thai or Thai holy basil leaves (can substitute regular basil)
Sauce
- 2 tsp fish sauce (or soy sauce)
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Instructions
- Prepare noodles: Cook the dried rice noodles according to the package directions until just tender. Drain and set aside to be added later in the stir-fry.
- Mix sauce: In a small bowl, combine the fish sauce, oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Stir well until the sugar dissolves completely; set aside.
- Heat oil and aromatics: Heat the oil in a wok or large heavy-based skillet over high heat. Add minced garlic and finely chopped chili, cooking for about 10 seconds until fragrant. Be cautious not to inhale the chili fumes as they can cause coughing.
- Sauté onion: Add the sliced onion to the wok and cook for 1 minute, allowing it to soften slightly while maintaining some crunch.
- Cook chicken: Add the bite-sized chicken pieces and fish sauce to the wok. Stir-fry for around 2 minutes or until the chicken is cooked through and no longer pink inside.
- Add vegetables and noodles: Incorporate the green onions, cooked noodles, and prepared sauce into the wok. Stir-fry for 1 minute, allowing the sauce to reduce slightly and coat the noodles evenly.
- Add basil and finish: Remove the wok from heat and immediately add the Thai holy basil leaves. Toss gently just until the basil is wilted and aromatic.
- Serve: Serve the drunken noodles hot immediately for the best flavor and texture.
Notes
- This recipe includes a video demonstration to follow along for perfect results.
- It’s a popular Thai street food dish known for its spicy and savory flavors.
- Prepare and organize all ingredients beforehand as the cooking process is very fast-paced.
- Spice level is moderate to high, true to the original Thai style, but you can adjust the chilies to taste.
- Using Thai holy basil adds authentic aroma; regular basil can be used if unavailable.
Nutrition
- Serving Size: 197 g
- Calories: 454 kcal
- Sugar: 2.7 g
- Sodium: 223 mg
- Fat: 14.8 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 12.4 g
- Trans Fat: 0 g
- Carbohydrates: 58.6 g
- Fiber: 1.5 g
- Protein: 22.9 g
- Cholesterol: 79 mg
