Drunken Noodles (Pad Kee Mao) Recipe

If you love bold, spicy flavors and crave a quick yet satisfying meal, this Drunken Noodles (Pad Kee Mao) Recipe is going to become your new weeknight favorite. I absolutely love how this dish combines wide rice noodles with garlic, Thai basil, and just the right kick of chili to create a harmonious explosion of taste. It’s one of those recipes that feels indulgent but comes together super fast, so it’s perfect for those evenings when you want something delicious without spending hours in the kitchen.

When I first tried making Drunken Noodles at home, what really stood out was how fresh and vibrant the Thai basil made the dish. You’ll find that the balance between savory oyster sauce, soy sauces, and the spicy heat keeps you coming back for more. Whether you’re cooking for family or need a tasty meal after a long day, this recipe hits the spot every time and is worth mastering.

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Ingredients You’ll Need

Each ingredient in this Drunken Noodles (Pad Kee Mao) Recipe plays a vital role in crafting those irresistible layers of flavor. I recommend sourcing wide rice noodles if you can—they hold the sauce well and lend the right texture, making each bite so satisfying.

• Dried wide rice noodles: These are traditionally used for Pad Kee Mao and soak up the sauce beautifully; check the Asian aisle at your local store.
• Oil (peanut, vegetable, or canola): Use a neutral oil with a high smoke point for a good sear without burning.
• Garlic: Fresh and minced; essential for that aromatic base.
• Bird’s eye chili or Thai chilies: These bring the signature spicy buzz; remove seeds if you prefer milder heat.
• Onion: Sliced thinly, adds slight sweetness and crunch.
• Chicken thighs: Tender and flavorful, though breast can be used if you want leaner meat.
• Fish sauce: Adds umami depth; soy sauce can be a substitute for vegetarian needs.
• Green onions: Cut into pieces to add freshness and crunch at the end.
• Thai or Holy Basil leaves: This herb really defines Pad Kee Mao, giving it that unique anise-like aroma.
• Oyster sauce: Brings sweetness and richness to the sauce.
• Light soy sauce: For salty, savory notes without overpowering color.
• Dark soy sauce: Adds color and a hint of sweetness.
• Sugar: Balances the savory and spicy flavors perfectly.
• Water: Helps loosen up the sauce so it coats the noodles evenly.

Variations

I love playing around with this Drunken Noodles (Pad Kee Mao) Recipe to suit different moods and dietary preferences. You can easily swap the protein or adjust the spice level to create a version that’s perfectly yours.

• Vegetarian Twist: Swap chicken for tofu or extra veggies like bell peppers and mushrooms; I’ve found that pressing tofu first gives it a nice texture that holds up well.
• Seafood Option: Shrimp or squid work beautifully if you want to feel like you’re dining by the Thai coast; just don’t overcook the seafood to keep it tender.
• Extra Heat: Add a bit more chili or a spoonful of chili paste for a spicier kick; I do this when I’m craving something fiery but always keep some cooling sides on hand.
• Low Sodium: Reduce the soy and fish sauce, add a splash of lime for brightness instead—perfect when you’re watching salt intake.

How to Make Drunken Noodles (Pad Kee Mao) Recipe

Step 1: Prepare the Noodles

Start by soaking or boiling your dried wide rice noodles as per the packet instructions. I recommend not overcooking them; you want them slightly firm because they’ll cook a bit more when you toss them in the wok later. I discovered this trick when I first tried this recipe—over-soft noodles end up mushy and less enjoyable.

Step 2: Mix the Sauces

While the noodles are resting, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and a little water in a small bowl and stir until the sugar dissolves. This sauce blend is what gives Drunken Noodles its rich, layered flavor, so take your time here to get it just right.

Step 3: Sizzle the Aromatics

Heat the oil in a wok or large skillet over high heat until shimmering. Toss in the minced garlic and chopped chilies, cooking for only about 10 seconds—you want them fragrant but not burnt. Beware of the chili fumes here; I’ve learned the hard way that inhaling can make you cough!

Step 4: Cook the Chicken and Veggies

Add the sliced onion and stir-fry for about a minute until they soften. Then add the chicken pieces and fish sauce, tossing everything for 2-3 minutes or until the chicken is cooked through and slightly caramelized on the edges. This part is where your dish develops a savory depth.

Step 5: Combine Noodles and Sauce

Throw in the cooked noodles, green onions, and your sauce mixture. Stir-fry everything together for about a minute until the sauce has reduced and nicely coats the noodles. This step is where the magic happens—don’t rush it, and make sure each noodle gets evenly glazed.

Step 6: Finish with Basil

Remove the pan from heat, immediately toss in the Thai basil leaves, and stir just until wilted. The fresh basil aroma is what makes Drunken Noodles so vibrant and irresistible. Serve it hot right away for the best taste and texture.

How to Serve Drunken Noodles (Pad Kee Mao) Recipe

Garnishes

I always top my Drunken Noodles with a wedge of fresh lime because the acidity brightens the rich flavors wonderfully. Occasionally, I sprinkle some chopped roasted peanuts for extra crunch, and a few thin slices of fresh cucumber on the side help cool down the heat from the chilies.

Side Dishes

To make the meal complete, I like serving it with a simple Thai cucumber salad or some steamed jasmine rice if I want something a bit milder on the side. Crispy spring rolls or satay skewers also pair beautifully if you’re hosting friends or need appetizers.

Creative Ways to Present

For a fun twist at parties, I’ve served Drunken Noodles in small, crisp lettuce cups topped with fresh herbs and a drizzle of chili sauce—it’s a hit! You can also garnish with edible flowers or finely sliced red chilies for a vibrant, Instagram-worthy plate.

Make Ahead and Storage

Storing Leftovers

Leftover Drunken Noodles keep well in an airtight container in the fridge for up to 2 days. I recommend storing the basil separately if possible or adding a fresh handful during reheating to keep that bright herbal note.

Freezing

Freezing isn’t my first choice for this recipe because the noodles can become a bit mushy after thawing, but if you want to freeze, pack it tightly and reheat gently to reduce sogginess. I usually prefer making a fresh batch rather than freezing.

Reheating

The best way to reheat is in a hot skillet or wok with a splash of water or oil to loosen the sauce. Stir constantly until heated through, then toss in fresh basil right at the end to revive the flavors.

FAQs

Final Thoughts

This Drunken Noodles (Pad Kee Mao) Recipe has been a game-changer in my kitchen. It’s quick, wildly flavorful, and so satisfying that my whole family goes crazy for it. I truly believe once you try it, you’ll enjoy the mix of spice, sweetness, and fresh herbs as much as I do—and it’s a dish you’ll want to keep in your regular cooking rotation. So go ahead, give it a try, and let this recipe bring a little vibrant Thai street-food magic to your home.

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