Drunken Noodles (Pad Kee Mao) Recipe
Drunken Noodles (Pad Kee Mao) is one of those irresistible Thai dishes that packs a fiery punch, an herby brightness, and a tangle of chewy noodles all in one pan. If you’re looking for something bolder than your average stir-fry, this recipe’s combination of spicy chilies, tender meat, fresh basil, and a savory sauce will transport your taste buds straight to a bustling Bangkok night market. Not only is it quick and easy to whip up at home, but Drunken Noodles (Pad Kee Mao) is also endlessly customizable, making it a favorite for weeknight dinners and impressing friends alike!
Ingredients You’ll Need
The beauty of Drunken Noodles (Pad Kee Mao) is how a handful of simple, fresh ingredients come together to create such explosive flavor. Each component adds its own character, from the aromatic garlic to the sweet crunch of bell pepper and the unmistakable aroma of Thai basil.
- Wide rice noodles: These chewy noodles soak up the sauce beautifully and form the hearty base of the dish.
- Vegetable oil: A neutral oil helps everything stir-fry quickly without overpowering the flavors.
- Garlic (minced): Fresh garlic infuses the oil and the entire dish with a savory backbone.
- Thai bird’s eye chilies: These little powerhouses bring the heat! Adjust the amount for your spice level.
- Chicken breast or pork (thinly sliced): Thin slices cook fast and stay tender, but you can swap for tofu if you prefer.
- Red bell pepper (sliced): Adds sweetness and a beautiful pop of color.
- Small onion (sliced): Onions caramelize slightly and add depth to the stir-fry.
- Thai basil leaves: The signature herbal, slightly peppery flavor makes this dish sing.
- Soy sauce: A staple in the sauce, adding saltiness and umami.
- Oyster sauce: Brings a deep, sweet-savory complexity to the mix.
- Fish sauce: A dash of funkiness rounds out the authentic Thai flavor.
- Dark soy sauce: Adds color and a touch of molasses-like richness.
- Sugar: Just a hint balances all the salty and spicy notes.
- Juice of ½ lime (optional): A squeeze at the end brightens everything up.
How to Make Drunken Noodles (Pad Kee Mao)
Step 1: Prepare the Noodles
Start by cooking your wide rice noodles according to the package instructions. You want them al dente, so they hold up in the stir-fry without getting mushy. Once cooked, drain them and set them aside—don’t forget to give them a quick toss with a little oil if they’re sticking together!
Step 2: Mix the Signature Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. This is the flavor powerhouse of Drunken Noodles (Pad Kee Mao), so make sure everything is well combined. Set it aside so you can add it quickly later on.
Step 3: Sauté Aromatics
Heat your vegetable oil in a large skillet or wok over medium-high heat. Toss in the minced garlic and chopped Thai chilies, stirring constantly for about 30 seconds. The kitchen will instantly fill with a mouthwatering aroma—this is where the magic begins!
Step 4: Cook the Protein
Add your thinly sliced chicken breast or pork to the pan. Stir-fry until the pieces are just cooked through and no longer pink, which should take about 4 to 5 minutes. The key is to keep things moving so the meat stays juicy and doesn’t dry out.
Step 5: Add the Veggies
Toss in the sliced red bell pepper and onion. Stir-fry for another 2 to 3 minutes, just until they start to soften but still have a bit of crunch for texture.
Step 6: Bring It All Together
Add the drained noodles and pour in your prepared sauce. Using tongs or a spatula, toss everything together until the noodles are glossy and evenly coated. Let the sauce caramelize slightly on the noodles for that signature wok-seared flavor.
Step 7: Finish with Thai Basil
Stir in the fresh Thai basil leaves and cook for another 1 to 2 minutes, just until wilted and fragrant. Remove from the heat and, if you like, squeeze fresh lime juice over the top for a zesty finish. Serve piping hot!
How to Serve Drunken Noodles (Pad Kee Mao)
Garnishes
To take your Drunken Noodles (Pad Kee Mao) over the top, sprinkle extra Thai basil leaves or a handful of chopped cilantro on top. If you’re a heat seeker, add sliced fresh chilies or a dash of chili flakes for an extra spicy punch. A wedge of lime on the side is always welcome for those who love a citrusy kick.
Side Dishes
Pair your noodles with a crisp Thai cucumber salad or some quick stir-fried greens to keep things fresh and balanced. A light soup like tom yum or a refreshing mango salad also complements the bold flavors of Drunken Noodles (Pad Kee Mao) beautifully.
Creative Ways to Present
For a fun twist, serve Drunken Noodles (Pad Kee Mao) in individual bowls with chopsticks and a spoonful of chili vinegar on the side. Or, plate it family-style on a big platter for everyone to dig in together. For parties, try mini portions in lettuce cups for an easy, hand-held appetizer!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Drunken Noodles (Pad Kee Mao), pop them into an airtight container and refrigerate for up to three days. The flavors deepen overnight, making leftovers even more delicious for lunch the next day.
Freezing
While best enjoyed fresh, you can freeze Drunken Noodles (Pad Kee Mao) if needed. Portion into freezer-safe containers, let cool completely, and freeze for up to one month. Just remember that the noodles may soften a little once thawed.
Reheating
To reheat, add a splash of water or broth and toss the noodles in a hot skillet or wok until warmed through. This brings back their saucy texture and revives the basil’s aroma. The microwave works in a pinch, but stovetop is best for flavor and texture.
FAQs
Can I make Drunken Noodles (Pad Kee Mao) vegetarian?
Absolutely! Swap out the meat for tofu or extra vegetables, and use soy sauce in place of fish sauce. You’ll still get all those bold, satisfying flavors.
What’s the best type Main Course
Wide rice noodles are classic for Drunken Noodles (Pad Kee Mao), but you can use whatever size you find—just aim for something with a chewy bite so it holds up in the stir-fry.
How spicy are Drunken Noodles (Pad Kee Mao)?
Traditionally, they’re quite spicy thanks to the Thai bird’s eye chilies, but you can always adjust the amount to suit your heat tolerance. Start with less and add more as you go!
Can I use other proteins besides chicken or pork?
Definitely! Shrimp, beef, or tofu all work wonderfully in Drunken Noodles (Pad Kee Mao). Just slice thinly and adjust cooking times as needed.
Why are they called “Drunken Noodles”?
The name comes from the idea that these noodles are so spicy and flavorful, they’re the perfect late-night fix after a fun night out—no actual alcohol required in the recipe!
Final Thoughts
If you’ve never made Drunken Noodles (Pad Kee Mao) at home, now’s the perfect time to give it a try. It’s fast, fun, and bursting with flavor—plus, you can easily make it your own. Invite some friends over, fire up your wok, and let this classic Thai dish steal the show at your dinner table!
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Drunken Noodles (Pad Kee Mao) Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Drunken Noodles, or Pad Kee Mao, is a popular Thai stir-fried noodle dish known for its bold flavors featuring wide rice noodles, spicy chilies, aromatic garlic, and fresh Thai basil. This quick and easy recipe combines tender slices of chicken or pork with crisp vegetables and a savory sauce, creating a perfect balance of heat, sweetness, and umami that delivers authentic Thai street food experience in your own kitchen.
Ingredients
Main Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird’s eye chilies, finely chopped (or to taste)
- ½ pound chicken breast or pork, thinly sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 cup Thai basil leaves
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
Optional
- Juice of ½ lime
Instructions
- Prepare Noodles: Cook the rice noodles according to the package instructions until al dente. Drain well and set aside to prevent sticking.
- Make the Sauce: In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Stir until the sugar dissolves to create a flavorful sauce base.
- Stir-Fry Aromatics: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and chopped chilies; stir-fry for about 30 seconds until fragrant, ensuring not to burn the garlic.
- Cook Protein: Add the thinly sliced chicken or pork to the wok. Stir-fry for 4–5 minutes until the meat is cooked through and no longer pink in the center.
- Add Vegetables: Toss in the sliced red bell pepper and onion; stir-fry for 2–3 minutes until they soften slightly but still retain a slight crunch.
- Combine Noodles and Sauce: Add the drained noodles and pour in the prepared sauce. Toss everything together thoroughly to coat the noodles evenly and heat through.
- Add Basil: Stir in the Thai basil leaves and cook for another 1–2 minutes until the leaves are wilted and fragrant.
- Finish and Serve: Remove from heat and, if desired, squeeze fresh lime juice over the noodles to add brightness. Serve immediately while hot.
Notes
- For a vegetarian or vegan version, replace the meat with tofu and use soy sauce in place of fish sauce.
- Add extra vegetables such as baby corn, snap peas, or mushrooms to increase nutrition and texture variety.
- Adjust the number of chilies to your spice preference to make the dish milder or hotter.
- Use fresh Thai basil for authentic flavor; if unavailable, substitute with holy basil or regular sweet basil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
