Drunken noodles Recipe

If you’re craving a bold, aromatic, and flavor-packed Thai classic, Drunken noodles are here to liven up your dinner routine. This dish—known as Pad Kee Mao in Thailand—combines slurpable rice noodles with juicy chicken, crisp vegetables, and a garlic-chili sauce that sings with heat and sweetness. Each bite explodes with a perfect mix of spicy, savory, and herby notes, thanks to bursts of basil and a mouthwatering sauce. And the best part? Drunken noodles come together quickly, making it the ideal dish to whip up for a fun weeknight dinner or to impress friends at your next get-together.

Ingredients You’ll Need

The magic of Drunken noodles lies in how a handful of simple ingredients work together to create a powerhouse of flavor and color. Each element in this dish, from the velvety noodles to the fiery chilies, adds unique texture and vibrancy—there’s really no ingredient to skip!

• Medium wide rice noodles (250 grams dried): These are the backbone of the dish—look for dried, medium-width noodles to soak up all the sauce and deliver a delightfully chewy bite.
• Chicken thighs or chicken breast (250 grams): Choose thighs for a juicier, more flavorful result, but breast works too if you prefer lean.
• Soy sauce (1 teaspoon plus 3 teaspoons for the sauce): Used in both marinating the chicken and the stir-fry sauce for that deep umami kick.
• Vegetable or canola oil (3 tablespoons, divided): Neutral oils are perfect for stir-frying at high heat, letting the flavors shine through.
• Minced garlic (1 tablespoon): Fresh garlic is a must—it brings that irresistible, mouthwatering aroma as soon as it hits the hot pan.
• Onion, sliced (½): Adds sweetness and crunch; slice thinly so it softens quickly in the wok.
• Thai red chili peppers (2-3): These little firecrackers bring authentic heat; use less if you like things milder, or more if you love that bold spice.
• Baby bok choy (4-5): For crunch and pops of green, these baby bok choy leaves brighten the whole bowl.
• Holy basil (1 cup): Traditional Thai basil offers a unique aroma—if you can’t find it, Italian basil works in a pinch.
• Dark soy sauce (1.5 teaspoons): Just a touch brings gorgeous color and a richer flavor to your noodles.
• Oyster sauce (2 teaspoons): Adds sweetness and depth for true Thai street-food flavor.
• Fish sauce (1 tablespoon + 1 teaspoon): Salty, funky, and essential—don’t skip for that unmistakable Southeast Asian punch.
• Brown sugar (2 teaspoons): A hint of sweetness balances out the spice and saltiness perfectly.
• Ground white pepper (pinch): A subtle background heat that wakes up the sauce.
• Chicken stock or water (¼ cup): This loosens the sauce and helps coat every strand of noodle with flavor.

How to Make Drunken noodles

Step 1: Marinate the Chicken

Begin by slicing your chicken against the grain into thin strips. Marinate it with a teaspoon of soy sauce—just enough to add flavor and keep things tender. Let it rest for 15 to 20 minutes while you prep the other ingredients. This quick marinade infuses the meat, so every bite of Drunken noodles is juicy and well-seasoned.

Step 2: Prep the Noodles and Veggies

Soak the dried rice noodles following the package instructions; I like to pour hot water over them, cover, and let them sit for 15 to 20 minutes until loosened but not mushy. Drain and set aside. Meanwhile, rinse and slice the baby bok choy, and pluck your basil leaves—having everything prepped before you fire up the wok will make the next steps a breeze.

Step 3: Mix Up the Stir Fry Sauce

In a bowl, combine soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, ground white pepper, and chicken stock or water. This mixture is the secret behind those classic Drunken noodles flavors—it brings together saltiness, sweetness, and a little bit of funk. Set it aside—you’ll want it ready for fast action once the stir-fry starts moving.

Step 4: Sear the Chicken

Heat two tablespoons of oil in a big, sturdy wok or skillet over high heat. Once shimmering hot, add the marinated chicken strips, spreading them out in a single layer. Leave them undisturbed for two minutes so they develop a golden sear, then flip for just a minute more. At this stage, you’re looking for almost-cooked chicken—the finishing touch will happen later. Remove and cover the chicken so it stays moist.

Step 5: Cook the Aromatics

If there’s any chicken residue in the pan, do a quick wipe with a paper towel. Add your remaining oil, then toss in sliced onion, followed by the white ends of green onions (if desired), minced garlic, and chilies. Stir everything around on medium-high heat for 30 seconds to a minute until the fragrance hits—it’ll smell absolutely incredible and set the stage for the rest of your Drunken noodles.

Step 6: Build the Stir Fry

Add the baby bok choy, and stir-fry for about 30 seconds until it’s just starting to soften but still crisp and vibrant. Now, toss in the drained rice noodles, the cooked chicken (including any resting juices), and your handful of holy basil leaves. Pour the sauce around the edges of the pan—this little move gets a dramatic sizzle that mixes all those flavors together.

Step 7: Toss and Char the Noodles

Crank up the heat, and toss everything together so the noodles are coated and glossy with sauce. Keep it moving for about two minutes—scrape the pan as you go to prevent any sticking. This high-heat stir-fry is the secret to getting that irresistible, slightly charred, street-food flavor that makes Drunken noodles so addictive.

How to Serve Drunken noodles

Garnishes

Garnishes are your chance to add freshness, crunch, and color. Scatter sliced green onions, extra Thai basil, or a squeeze of fresh lime over the top right before serving. A sprinkle of crushed peanuts can bring a delightful, nutty contrast, and don’t forget a few more slices of chili if you want to amplify that spicy kick!

Side Dishes

Drunken noodles are satisfying on their own, but they play well with others. Serve them alongside a crisp cucumber salad, a tangy Thai papaya salad, or some quick wok-fried veggies. If you’re feeling extra festive, a side of Thai spring rolls completes the feast and makes for an irresistibly colorful table.

Creative Ways to Present

Impress guests by piling Drunken noodles high in a big communal platter or serving them in individual bowls with chopsticks tucked inside. For something more playful, try “noodle cups” for parties—small portions loaded with noodles, basil, and chicken, all ready to grab and go. Don’t be afraid to top with a lacy fried egg or extra chilies for a dramatic, restaurant-worthy finish.

Make Ahead and Storage

Storing Leftovers

Drunken noodles make fabulous leftovers. Store any extras in an airtight container in the fridge for up to three days. The flavors continue to meld and deepen, so you might find the noodles taste even bolder the next day. Just be sure to cool the noodles completely before stashing them away to preserve their texture.

Freezing

While rice noodle dishes are best enjoyed fresh, you can freeze Drunken noodles in a pinch. Place portions into airtight freezer containers or bags, removing as much air as possible. Freeze for up to one month. When you’re ready to dig in, thaw overnight in the fridge for best results—just keep in mind the noodles may soften slightly after thawing.

Reheating

To revive leftover Drunken noodles, toss them in a hot skillet or wok with a splash of water or chicken stock. Stir frequently until the noodles are hot and springy again. Avoid microwaving if possible, as the noodles can turn gummy; stovetop reheating keeps everything beautifully saucy and fresh.

FAQs

What makes Drunken noodles “drunken”?

Despite the name, there’s no alcohol in Drunken noodles. The “drunken” refers to the dish’s bold, spicy flavors—legend has it they’re perfect for late nights or helping to “wake you up.” The fiery heat and fresh herbs famously pair well with a cold drink!

Can I make Drunken noodles vegetarian?

Absolutely! Swap the chicken for tofu or extra veggies, use vegetarian oyster sauce, and choose soy sauce instead of fish sauce. You’ll still get a satisfying, savory bowl full of those classic flavors.

Is it okay to use Thai basil instead of holy basil?

Yes, Thai basil makes a fine substitute if you can’t find holy basil. Holy basil has a more peppery kick, but Thai basil’s sweet, licorice notes work beautifully in Drunken noodles, so don’t let basil availability hold you back.

How do I make this less spicy?

It’s easy: just cut back on (or omit) the Thai red chili peppers. You can always add a few slices to individual portions for anyone who likes more heat. The beauty of homemade Drunken noodles is customizing the spice level to everyone’s taste.

Can I use another protein?

Definitely! Pork, beef, shrimp, or even plant-based meat alternatives all work beautifully in Drunken noodles. Just adjust your cooking time so the protein is perfectly cooked before tossing with the noodles and sauce.

Final Thoughts

Drunken noodles are pure weeknight magic—so fast, so flavorful, and endlessly customizable. I hope you’ll give this recipe a try and let this vibrant Thai classic add some serious excitement to your next meal. Don’t be surprised if it becomes the new favorite in your kitchen!

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