Thai Drunken Noodles Recipe
If you’re ready for a fiery noodle adventure, Thai Drunken Noodles just might be the perfect answer! This tempting stir-fried noodle dish, sometimes called Pad Kee Mao, is known for its sassy heat, gloriously chewy rice noodles, and a symphony of bold Thai flavors. Whether you go with chicken or tofu, every bite pops with basil and chilies, savory sauces, and crunchy vegetables. It’s everything you crave in a speedy weeknight meal—and once you try it, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
The beauty of Thai Drunken Noodles is how a handful of simple ingredients brings out such an exciting medley of textures and flavors. Each item on this list has its own role: from the deep, umami sauces to the fresh, aromatic basil—no ingredient is accidental!
- Wide rice noodles: Classic chewy noodles are the essential backbone of drunken noodles—look for fresh or dried wide varieties.
- Vegetable oil: Neutral oil keeps things sizzling and lets the flavors shine.
- Garlic, minced: Brings warmth and depth to your stir-fry; don’t be shy, garlic is key here.
- Thai bird’s eye chilies: Adjust to your desired heat level—these chilies deliver the classic spicy punch drunken noodles are famous for.
- Onion, sliced: Adds subtle sweetness and crunch for balance.
- Bell pepper, sliced: Colorful crunch plus a mild, fruity sweetness.
- Thai basil leaves: The signature herby, peppery aroma—regular basil works in a pinch, but Thai basil truly makes the dish sing.
- Chicken breast or tofu, sliced: Your choice for satisfying bite and protein—feel free to sub with shrimp or beef.
- Soy sauce: Salty, savory base flavor that ties everything together.
- Oyster sauce: Adds a lovely glossy finish and deepens the umami—vegan oyster sauce works too.
- Fish sauce: A little goes a long way for authentic Thai flavor; substitute with vegan fish sauce for plant-based diners.
- Dark soy sauce: Gives color and a touch of molasses-like sweetness.
- Sugar: Just a bit for balancing all those salty and spicy notes.
- Lime wedges (optional): A squeeze on top makes the flavors pop right before serving.
How to Make Thai Drunken Noodles
Step 1: Prep Your Noodles
Start by cooking your rice noodles according to the package instructions. You want them tender but not mushy. Once they’re ready, drain and rinse them under cold water to stop the cooking process and keep them from clumping together while you get the stir-fry going.
Step 2: Stir-Fry the Aromatics and Protein
Heat the vegetable oil in a big skillet or wok over medium-high heat. As soon as it’s shimmering, toss in the minced garlic and chopped Thai chilies. Stir-fry for about 30 seconds—they should be fragrant, not browned! Next, add your sliced chicken or tofu and let them cook until browned and cooked through.
Step 3: Add the Vegetables
Stir in the sliced onion and bell pepper. Give everything a quick toss and let it fry for 2–3 minutes until the veggies have softened slightly but still keep a bit of crunch. This contrast in texture puts Thai Drunken Noodles in a league of its own!
Step 4: Make and Add the Sauce
Combine the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar in a small bowl. Pour this luscious, umami-packed blend over your stir-fry, and toss well to coat every ingredient with flavor.
Step 5: Bring It All Together
Add the drained noodles and Thai basil straight into the skillet. Using tongs or two big serving spoons, toss everything together until the noodles are warm, coated with sauce, and the basil is just wilted. That burst of basil aroma means you’re ready to serve!
How to Serve Thai Drunken Noodles
Garnishes
Give your steaming hot noodle bowls a generous handful of extra Thai basil or a sprinkle of sliced chilies if you love more heat. Lime wedges on the side add a final zing—just a quick squeeze brightens up every forkful of Thai Drunken Noodles.
Side Dishes
Pair your noodles with crisp Thai cucumber salad or some simply steamed edamame. Both will cool your palate between spicy bites and round out the meal with fresh crunch.
Creative Ways to Present
Try piling your noodles high in big bowls with a scatter of extra basil and colorful peppers for that restaurant-worthy look. For a party, serve in small cups or lettuce leaves for fun, spicy Thai Drunken Noodles bites everyone will love!
Make Ahead and Storage
Storing Leftovers
Store any leftover Thai Drunken Noodles in an airtight container in the fridge. They’ll keep well for up to three days. The flavors often deepen overnight, making tomorrow’s lunch even tastier!
Freezing
While best enjoyed fresh, you can freeze portions for up to one month. Let noodles cool completely before freezing, and be aware that rice noodles may soften a bit upon reheating.
Reheating
Reheat Thai Drunken Noodles in a skillet over medium heat, adding a splash of water to loosen them up. A quick toss is all it takes to bring the dish back to life—just heat through and enjoy.
FAQs
Can I make Thai Drunken Noodles less spicy?
Absolutely! Just cut down on the Thai bird’s eye chilies, or swap them for milder chilies. If you’re really sensitive, leave them out and add chili flakes at the table for those who want more heat.
Can I make this recipe vegan?
Yes! Use tofu as your protein, skip the fish sauce or use a plant-based alternative, and look for vegan oyster sauce. The result is every bit as flavorful and satisfying.
What are the best noodles for drunken noodles?
Wide rice noodles are traditional and provide the best chewy texture. If you can’t find them fresh, dried wide rice noodles work perfectly after soaking or boiling.
Can I use shrimp or beef instead of chicken?
Definitely! Shrimp adds a lovely sweetness, while thinly sliced beef soaks up the sauce beautifully. Cook shrimp just until pink, or beef until just cooked through, to keep them tender.
Why are they called “Drunken Noodles”?
No alcohol is actually in the recipe! The name comes from their reputation for being the perfect dish after a night out, thanks to their spicy, bold flavors that wake up your taste buds.
Final Thoughts
I can’t recommend Thai Drunken Noodles enough when you want something quick, spicy, and totally satisfying. It’s a dish that always lights up the table—so give it a try soon, and watch it become a regular in your kitchen rotation!
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Thai Drunken Noodles Recipe
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make Thai Drunken Noodles at home with this easy and flavorful recipe. Wide rice noodles are stir-fried with chicken or tofu, vegetables, and a delicious blend of Thai sauces, creating a satisfying dish packed with bold flavors.
Ingredients
Rice Noodles:
- 8 oz wide rice noodles
Stir-Fry:
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird’s eye chilies, finely chopped (or to taste)
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 cup Thai basil leaves
- 1 cup chicken breast or tofu, sliced
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
Serving:
- lime wedges for serving (optional)
Instructions
- Cook the Rice Noodles: Prepare rice noodles according to package instructions. Drain and rinse under cold water.
- Stir-Fry: Heat oil in a skillet, add garlic and chilies, cook until fragrant. Brown chicken/tofu, then add onion and bell pepper, stir-fry until tender.
- Prepare Sauce: Mix soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar in a bowl. Pour over stir-fry, add noodles and Thai basil. Toss to coat.
- Serve: Serve immediately with lime wedges on the side.
Notes
- You can adjust the spice level by adding more or fewer chilies.
- Shrimp or beef can be used instead of chicken.
- Use vegan alternatives for oyster and fish sauce to make it plant-based.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
