This Drunken Noodles recipe (Pad Kee Mao) is a fast, flavorful stir-fry that combines wide rice noodles with garlic, crisp vegetables, fragrant Thai basil, and a savory-sweet sauce. It’s bold, slightly spicy, and comforting — with bright herb aroma, chewy noodles, and a gentle char from high-heat cooking. Ready in about 25 minutes, it makes a satisfying weeknight dinner.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 3
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving — recipe includes 1/2 cup cooked chicken)
- Calories per serving: 490 kcal
- Protein: 22 g
- Carbohydrates: 63 g
- Fat: 16 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 1850 mg
Notes: These values are estimates based on the ingredients listed and can vary by brand, exact portion sizes, or if you omit or swap the optional protein.
Why Make This Drunken Noodles
Make this recipe when you want bold Thai flavors without fuss. The dish balances savory soy and oyster sauce, the umami of fish sauce, a touch of sugar, and the peppery bite of Thai basil. It’s fast, uses inexpensive pantry staples, and adapts easily to whatever vegetables or protein you have on hand. The aroma of sizzling garlic and basil is irresistible, and the noodle texture is satisfyingly chewy.
How to Make Drunken Noodles
The method is simple: cook the noodles, stir-fry aromatics and vegetables on high heat, scramble eggs into the pan, toss in the noodles and sauce, then finish with Thai basil and your choice of protein. High heat and quick tossing keep the noodles slightly charred and the vegetables crisp-tender.
Ingredients:
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 cup Thai basil leaves
- 1 cup broccoli florets
- 2 eggs, beaten
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp red pepper flakes
- 1/2 cup chicken or tofu, cooked and sliced (optional)
Directions:
Step 1: Preparation
Cook the rice noodles according to package instructions until just tender, drain, and set aside. Slice bell peppers, chop broccoli into small florets, mince garlic, beat the eggs, and slice the cooked chicken or tofu if using. Measure the soy sauce, oyster sauce, fish sauce, sugar, and red pepper flakes into a small bowl.
Step 2: Mixing
Whisk together the soy sauce, oyster sauce, fish sauce, sugar, and red pepper flakes in the bowl until the sugar dissolves. This creates a balanced, savory-sweet sauce that will coat the noodles evenly.
Step 3: Cooking
Heat a large skillet or wok over medium-high heat and add the vegetable oil. Add the minced garlic and sauté until fragrant (about 20–30 seconds). Add the sliced bell peppers and broccoli and stir-fry for 3–4 minutes until crisp-tender. Push the vegetables to one side of the pan and pour in the beaten eggs; scramble them quickly until just cooked.
Add the cooked noodles to the pan and pour the sauce over everything. Toss and stir vigorously to combine and heat through, allowing a little of the sauce to caramelize on the pan edges for more flavor.
Step 4: Finishing
Stir in the Thai basil leaves and cook for another minute until wilted and aromatic. If using, add the sliced chicken or tofu and mix until heated through. Taste and adjust seasoning — add a splash of soy or fish sauce if it needs salt, or more red pepper flakes for heat. Serve hot.
How to Serve Drunken Noodles
Serve immediately while hot and fragrant. Garnish with extra Thai basil, a lime wedge for brightness, and a sprinkle of crushed peanuts if you like crunch. This dish pairs well with a light cucumber salad, steamed greens, or a simple bowl of clear soup to balance the richness.
How to Store Drunken Noodles
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium heat with a splash of water or oil to loosen the noodles. Microwave reheating works but can make noodles softer.
- Freezer: You can freeze portions for up to 1 month. Thaw overnight in the fridge before reheating. Note: texture of vegetables may soften after freezing.
- Make-ahead tip: Keep sauce and herbs separate if you plan to store leftovers for best texture; add fresh basil when reheating.
Expert Tips for Perfect Drunken Noodles
- Use wide rice noodles: They hold sauce well and deliver the classic chewy bite. If using dry noodles, follow package soaking/cooking times to avoid overcooking.
- High heat is key: Stir-fry on high heat so veggies stay crisp and noodles pick up a slight char from the pan.
- Dry your proteins: Pat chicken or tofu dry before adding to the pan so they sear instead of steaming.
- Fresh Thai basil matters: It gives a peppery, anise-like aroma you can’t fully replicate with regular basil; if unavailable, use holy basil or a mix of basil and cilantro for brightness.
- Control saltiness: Soy and fish sauces are salty; start with slightly less and adjust at the end to taste.
- Avoid soggy noodles: Don’t over-sauce; add sauce gradually and toss quickly so noodles don’t fall apart.
- Make it vegetarian: Substitute tamari for soy sauce and replace fish sauce with soy or mushroom sauce; use tofu and add mushrooms for umami.
Delicious Variations
- Vegetarian Tofu: Replace chicken with firm tofu, pan-fried until golden. Add mushrooms and snap peas for extra texture.
- Shrimp Pad Kee Mao: Swap chicken for shrimp (peeled/deveined), add at the end so they don’t overcook.
- Spicy Extra: Add fresh sliced Thai chilies or more red pepper flakes for a fiery version.
- Coconut Twist: Stir in 1–2 tbsp light coconut milk at the end for a creamier, slightly sweet variation.
- Low-Sodium: Use low-sodium soy sauce and reduce fish sauce; add a squeeze of lime for brightness.
Frequently Asked Questions
Q: Can I use other noodles instead of wide rice noodles?
A: Yes. Flat rice noodles are traditional, but you can use other flat noodles like fettuccine in a pinch. If using wheat noodles, cook them separately and adjust sauce as wheat noodles absorb more moisture.
Q: How spicy is this recipe and how can I control heat?
A: This version is mildly spicy (1/2 tsp red pepper flakes). To reduce heat, omit the flakes and use a mild chili or bell pepper only. To increase heat, add chopped Thai chilies or extra flakes.
Q: Can I make Drunken Noodles ahead of time for meal prep?
A: You can prepare components (cut veggies, mix sauce) ahead of time, but cook noodles and toss with sauce just before serving for best texture. Stored leftovers are fine for 3–4 days in the fridge.
Q: What’s the best way to prevent noodles from sticking together?
A: Rinse rice noodles under cool water after cooking, then toss with a little oil to keep them separate. Use a large enough pan and toss quickly over high heat when combining with sauce.
Q: How can I reduce the sodium in this dish?
A: Use low-sodium soy sauce and reduce or omit fish sauce. Boost umami with a small amount of mushroom sauce or a splash of rice vinegar and a pinch of sugar to balance flavors.
Q: Is Thai basil necessary?
A: Thai basil gives the signature herbal flavor. If you can’t find it, use holy basil (if available) or a mixture of sweet basil with a little cilantro and mint, though the flavor will be different.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free tamari or coconut aminos in place of soy sauce and ensure oyster sauce is gluten-free (or omit and add extra tamari plus a touch of sugar).
Conclusion
Drunken Noodles are a quick, flavorful one-pan meal with chewy rice noodles, crisp vegetables, and fragrant Thai basil — perfect for busy nights and easy to customize. For another trusted take and more tips on Pad Kee Mao, see Thai Drunken Noodles (Pad Kee Mao) – RecipeTin Eats. Give this recipe a try, adjust the heat and protein to your taste, and enjoy the bright, savory flavors!
Print
Drunken Noodles (Pad Kee Mao)
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Diet: Non-Vegetarian
Description
A fast, flavorful stir-fry combining wide rice noodles with garlic, vegetables, and Thai basil in a savory-sweet sauce.
Ingredients
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 cup Thai basil leaves
- 1 cup broccoli florets
- 2 eggs, beaten
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp red pepper flakes
- 1/2 cup cooked chicken or tofu, sliced (optional)
Instructions
- Cook the rice noodles according to package instructions until just tender, drain, and set aside. Slice bell peppers, chop broccoli, mince garlic, beat the eggs, and slice the cooked chicken or tofu if using.
- Whisk together the soy sauce, oyster sauce, fish sauce, sugar, and red pepper flakes in a bowl until the sugar dissolves.
- Heat a large skillet over medium-high heat and add the vegetable oil. Add the minced garlic and sauté until fragrant (about 20–30 seconds). Add the sliced bell peppers and broccoli, stir-fry for 3–4 minutes. Push vegetables to one side, pour in the beaten eggs, and scramble.
- Add the cooked noodles to the pan, pour the sauce over everything, toss quickly to combine and heat, allowing some sauce to caramelize for flavor.
- Stir in the Thai basil leaves and cook for another minute until wilted. If using, add sliced chicken or tofu and mix until heated through. Serve hot and enjoy!
Notes
Store leftovers in an airtight container for 3–4 days in the fridge. Reheat gently with a splash of water or oil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 5g
- Sodium: 1850mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 186mg
