Name: Drunken Noodles (Pad Kee Mao) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 8 ounces wide rice noodles; 3 tablespoons oyster sauce; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 2 teaspoons lime juice; 1 tablespoon water; 2 tablespoons vegetable oil; 4 cloves garlic, minced; 2-3 Thai red chilies, sliced (adjust to taste); 1 pound boneless skinless chicken thighs, cut into bite-size pieces; 1 small onion, sliced; 1 medium red bell pepper, sliced; 1 cup broccoli florets; 1 carrot, julienned; 2 green onions, cut into 2-inch pieces; 1 cup fresh Thai basil leaves; Lime wedges, for serving

Jump to Recipe· 4.3 from 49 reviews

If you love the bold flavors of Thai street food, you are going to absolutely treasure this Drunken Noodles (Pad Kee Mao) Recipe. It’s a vibrant, spicy stir-fried noodle dish that beautifully combines tender wide rice noodles with succulent chicken, a medley of crisp vegetables, fiery Thai chilies, and fragrant basil leaves. The combination of savory oyster sauce, soy sauce, and a hint of lime juice creates a sauce that’s addictive and perfectly balances heat and sweetness. This dish is not just a meal; it’s an experience that will awaken your taste buds and bring a bit of Thailand right into your kitchen.

Ingredients You’ll Need

The image shows a white plate with small raw chicken pieces in the top left, next to thin orange bell pepper slices and white onion slices on white plates. Below those, there's a white plate with thin orange carrot sticks, and a small white bowl with green onion pieces next to small chopped broccoli on a white plate. In the center is a small white bowl of clear vegetable oil and another with chopped garlic. Fresh green Thai basil leaves sit on a white marble surface on the left side, with small red Thai red chilies below. On the right, there are lime wedges on a white plate and a pile of smooth, pale yellow rice noodles at the bottom center. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to making your Drunken Noodles (Pad Kee Mao) Recipe shine. Each component plays a crucial part in building the dish’s authentic taste, texture, and vibrant color, keeping it both fresh and exciting in every bite.

Wide rice noodles: These thick, chewy noodles are the soul of the dish, soaking up all the delicious sauce beautifully.
Oyster sauce: Adds a deep, umami richness that brings the sauce to life.
Soy sauce: Provides savory saltiness and enhances the overall flavor profile.
Dark soy sauce: Imparts color and a slightly caramelized taste.
Fish sauce: Packs a punch of authentic savory depth, key in Thai cooking.
Brown sugar: Balances the salt and heat with a touch of caramel sweetness.
Lime juice: Adds a fresh, zesty brightness that lifts the dish.
Vegetable oil: Perfect for stir-frying and creating that wonderful sear on the chicken.
Garlic: Minced cloves bring aroma and bold flavor to the stir-fry.
Thai red chilies: Sliced to your preferred heat level for that signature kick.
Chicken thighs: Juicy and tender, they soak up all the savory sauce.
Onion: Adds a mild sweetness and textural contrast.
Red bell pepper: For a colorful crunch and slight sweetness.
Broccoli florets: Bright green and full of fresh crunch and nutrients.
Julienned carrot: Adds a pop of color and subtle sweetness.
Green onions: Fresh and mildly pungent, perfect for finishing.
Fresh Thai basil leaves: The star herb, offering a peppery and sweet fragrance.
Lime wedges: Served on the side to squeeze over for extra zing.

How to Make Drunken Noodles (Pad Kee Mao) Recipe

Step 1: Soften the noodles

Start by soaking the wide rice noodles in warm water for about 15 to 20 minutes until they become tender but still hold their shape. Drain and set them aside, ready to absorb all the flavors you’ll be adding later. This step is essential to get the perfect chewy noodle texture that is iconic for this dish.

Step 2: Prepare the stir-fry sauce

In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and a splash of water. Mixing these ingredients until the sugar dissolves creates a harmonious sauce that balances salty, sweet, and tangy elements, which is the heart of this Drunken Noodles (Pad Kee Mao) Recipe.

Step 3: Cook the aromatics and chicken

Heat vegetable oil in a large wok or skillet over medium-high heat. Sauté minced garlic and sliced Thai chilies until fragrant, which infuses the oil with their spicy, garlicky goodness. Add bite-sized chicken pieces and cook until they’re nicely browned and cooked through, sealing in the juiciness and flavor.

Step 4: Add the vegetables

Toss in sliced onion, bell pepper, broccoli florets, and julienned carrot. Stir-fry everything together for a few minutes until the vegetables are just tender but still have a crisp bite. This keeps the dish vibrant and fresh, adding important texture contrasts and nutritional value.

Step 5: Combine noodles and sauce

Gently fold in the softened noodles and pour over the stir-fry sauce. Carefully toss to coat every strand and piece of chicken with the luscious sauce. Continue cooking for a couple of minutes so the noodles fully absorb the rich flavors and soften perfectly without breaking apart.

Step 6: Finish with basil and green onions

Stir in fresh Thai basil leaves and green onions at the very end. The heat from the stir-fry will wilt the basil, releasing its peppery aroma that’s essential for an authentic Drunken Noodles (Pad Kee Mao) Recipe. Give it one last quick toss and it’s ready to serve.

How to Serve Drunken Noodles (Pad Kee Mao) Recipe

The image shows a white bowl filled with wide, flat noodles that have a glossy brown sauce coating. Mixed in with the noodles are pieces of light brown cooked chicken, thin red slices of bell pepper, small dark green broccoli florets, and some green leafy vegetables. Two lime wedges with bright green peel and pale green inside sit on the edge of the bowl. On the right side, dark wooden chopsticks rest on the bowl's rim. In the background, part of a second white bowl filled with a similar dish is visible, and a blue cloth is draped across the white marbled surface under the bowls. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For the finishing touch, fresh Thai basil leaves scattered on top bring a burst of herbal fragrance and color. Accompany your dish with lime wedges so everyone can add a squeeze of bright citrus that wakes up the flavors even more. These garnishes instantly elevate the meal and make it feel special.

Side Dishes

While this stir-fry is hearty on its own, it pairs beautifully with simple sides like steamed jasmine rice or a light cucumber salad to balance the heat. A refreshing papaya salad can also complement the spicy, savory notes wonderfully and make your meal feel authentically Thai.

Creative Ways to Present

If you’re serving guests or want to make this dinner extra fun, consider plating the noodles in individual bowls lined with extra basil and chili slices on top. A drizzle of toasted sesame oil finishes it off with a subtle nutty aroma. You can also serve it family-style with lime wedges and extra chilies on the side so everyone customizes their own bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Drunken Noodles (Pad Kee Mao) Recipe keeps well in an airtight container refrigerated for up to 3 days. The noodles may absorb more sauce and soften a bit, so it tastes best reheated gently to keep textures intact.

Freezing

While this dish is freshest enjoyed immediately, you can freeze leftovers for up to a month. Wrap tightly and thaw overnight in the fridge before reheating. Note that vegetables may soften further when frozen, so it’s a good idea to undercook them slightly during the initial stir-fry.

Reheating

To warm up leftover Drunken Noodles, stir-fry in a hot pan for a few minutes or microwave with a splash of water or broth to prevent drying out. Adding a few fresh basil leaves at the end of reheating will revive the aroma and flavor beautifully.

FAQs

What makes Drunken Noodles spicy?

The spicy kick comes from fresh Thai red chilies which are stir-fried with garlic early in the cooking process, distributing their heat throughout the dish. You can always adjust the number of chilies to suit your spice tolerance.

Can I use other proteins besides chicken?

Absolutely! Shrimp, beef, tofu, or even pork work wonderfully in this recipe. Just adjust the cooking time to ensure your protein is perfectly cooked and tender.

Is Thai basil necessary for authentic flavor?

Thai basil is key for its distinctive peppery and slightly sweet flavor that defines this dish. If you can’t find it, sweet basil is a decent substitute but will change the flavor profile slightly.

Can I make Drunken Noodles vegetarian?

Yes! Skip the fish sauce and chicken, and use tofu or mushrooms instead. Swap oyster sauce for a vegetarian version or mushroom sauce to keep the umami flavor strong.

How can I prevent the noodles from sticking together?

Soaking the noodles just until tender and then draining well helps prevent sticking. Also, stir-frying them quickly and gently with enough oil and sauce ensures they stay separate and glossy.

Final Thoughts

Once you master this Drunken Noodles (Pad Kee Mao) Recipe, it quickly becomes a go-to for a flavorful, satisfying meal that’s packed with veggies, spice, and plenty of fresh herbs. It’s great for busy weeknights or anytime you want a taste of Thailand in your home kitchen. Trust me, once you try it, you’ll want to make it again and again!