If you’re on the hunt for a dish that’s bold, spicy, and absolutely bursting with personality, let me introduce you to Thai Drunken Noodles. This stunning stir-fry delivers chewy rice noodles slicked in a sauce that’s sweet, salty, and deeply savory, tossed with juicy chicken (or shrimp), colorful veggies, heaps of fragrant Thai basil, and a fiery kick that dances on your tongue. Every bite is a flavor adventure—a perfect weeknight treat or the ultimate “takeout-at-home” project that tastes even better than your favorite restaurant version. After one forkful, you’ll understand why Thai Drunken Noodles have become such a beloved comfort food around the world!
Ingredients You’ll Need
You won’t believe how straightforward this ingredients list is, but every item truly earns its place—each one adds a special aroma, pop of color, or layer of flavor that brings Thai Drunken Noodles to life. Don’t be tempted to skip the Thai basil or those chilies—it’s those little touches that make a world of difference!
- 8 ounces wide rice noodles: These silky, chewy noodles soak up the sauce flawlessly and give that signature texture.
- 2 tablespoons vegetable oil: Neutral and perfect for high-heat stir-frying, ensuring nothing sticks.
- 4 cloves garlic, minced: Fresh garlic is essential for that mouthwatering aroma in every bite.
- 2 Thai bird’s eye chilies, finely chopped (or 1 teaspoon crushed red pepper): These tiny peppers are the secret to that signature heat—adjust to your spice preference!
- 1/2 pound chicken breast or shrimp, thinly sliced: Both options are juicy and quick to cook, but choose your favorite protein.
- 1 small onion, sliced: Adds a sweet crunch and bulks out the stir-fry.
- 1 red bell pepper, sliced: For bold color and a mild, crisp sweetness that balances the dish.
- 1 cup fresh Thai basil leaves: The heart and soul of Thai Drunken Noodles—its licorice aroma is irreplaceable.
- 2 green onions, chopped: For a fresh, sharp finish right at the end.
- 3 tablespoons soy sauce: Brings deep, umami-rich saltiness to the noodles.
- 2 tablespoons oyster sauce: Adds complex savoriness and a glossy sheen.
- 1 tablespoon fish sauce: It’s funky, it’s salty, it’s utterly essential for real Thai flavor.
- 1 tablespoon dark soy sauce: Just a splash deepens color and creates a subtle caramel undertone.
- 1 teaspoon sugar: The hint of sweetness makes sure the sauce is perfectly balanced.
- Lime wedges for serving: A squeeze right before eating makes the flavors sing!
How to Make Thai Drunken Noodles
Step 1: Prep the Rice Noodles
Start by cooking the wide rice noodles according to the package instructions. You want them tender but still pleasantly chewy—no mushiness here! Drain them well, then set them aside. This step is quick and sets you up for a flawless stir-fry.
Step 2: Mix Up the Flavor-Packed Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. You’ll see the sugar dissolve into the dark, luscious mixture—this is your flavor bomb, ready to tie everything together in your Thai Drunken Noodles.
Step 3: Fire Up the Aromatics
Heat the vegetable oil in your largest wok or skillet over medium-high heat. Toss in the minced garlic and chopped chilies, stirring constantly for about 30 seconds to unleash those irresistible, spicy-fragrant aromas that set this dish apart.
Step 4: Cook the Chicken or Shrimp
Next, add your choice of thinly sliced chicken or shrimp. Stir-fry until the protein is cooked through, juicy, and just beginning to caramelize—about 3 to 5 minutes. You want every piece golden and flavorful.
Step 5: Stir-Fry the Veggies
Add the sliced onion and red bell pepper to the pan. Stir-fry for another 2 to 3 minutes; they should become slightly tender but still maintain a light crunch, lending sweetness and substance to every forkful.
Step 6: Bring It All Together
Toss the drained rice noodles into the pan, then pour your prepared sauce over everything. Use tongs to toss and stir for 2 to 3 minutes, ensuring the noodles are evenly coated and soaking up every last drop of sauce.
Step 7: Finish with Herbs and Serve
Remove the pan from the heat, then gently fold in the Thai basil leaves and chopped green onions. The basil will wilt from the residual heat, releasing its beautiful aroma. Serve immediately with lime wedges on the side for that pop of fresh citrus.
How to Serve Thai Drunken Noodles
Garnishes
A shower of fresh Thai basil and green onions can make Thai Drunken Noodles pop with color and aroma right before serving. Lime wedges are a must—give each plate a wedge or two on the side so everyone can squeeze fresh juice to their taste. For extra flair, try a sprinkle of toasted sesame seeds or chopped peanuts, which add unexpected crunch!
Side Dishes
Thai Drunken Noodles are fabulous on their own, but they pair wonderfully with crisp cucumber salad, Thai iced tea, or a soothing bowl of tom yum soup. If you’re hosting a Thai-inspired dinner, consider serving with vegetable spring rolls to balance the richness and heat.
Creative Ways to Present
To make a weeknight feel like a special occasion, serve the noodles piled high in wide, shallow bowls or on banana leaves for a tropical flair. Alternatively, portion them into smaller bowls for a fun, noodle-bar vibe—let guests add their own lime, extra chilies, or herbs as they wish!
Make Ahead and Storage
Storing Leftovers
Tuck any leftover Thai Drunken Noodles into an airtight container and refrigerate—they’ll keep well for up to three days. The flavors mingle and deepen overnight, making the leftovers totally crave-worthy.
Freezing
While it’s possible to freeze Thai Drunken Noodles, the noodles themselves can lose their signature chewy texture after thawing. If you do freeze, use a well-sealed container, and enjoy within one month for best results.
Reheating
To revive your leftovers, heat a splash of oil in a skillet and toss in the cold noodles, stirring gently until hot. A quick stir-fry prevents the noodles from getting soggy while keeping their gorgeous texture.
FAQs
Are Thai Drunken Noodles really made with alcohol?
Surprisingly, there’s no alcohol in traditional Thai Drunken Noodles! The name is said to come from how well the spicy, bold flavors pair with a cold drink, or the “drunken” mix of ingredients and flavors.
Can I make Thai Drunken Noodles vegetarian?
Absolutely! Simply swap the chicken or shrimp for tofu or extra veggies, use vegetarian oyster sauce, and leave out the fish sauce or substitute with extra soy sauce or a splash of mushroom sauce for depth.
What’s the best substitute for Thai basil?
If Thai basil is hard to find, regular sweet basil makes a good replacement. You could also add a tiny pinch of fennel seed to mimic Thai basil’s anise-like flavor—but nothing quite matches the real deal!
How spicy are these noodles?
The spice level is up to you! With two Thai bird’s eye chilies, these noodles are quite bold, but you can dial it back to a single chili or use mild crushed red pepper for less heat, or add extra chilies if you’re feeling adventurous.
Can I use other vegetables in Thai Drunken Noodles?
Definitely! Toss in whatever crisp, colorful veggies you have on hand—broccoli, snap peas, carrots, or baby corn all work beautifully and keep things interesting every time you make this dish.
Final Thoughts
There’s a reason Thai Drunken Noodles win over hearts everywhere—they’re fast, fiery, and incredibly satisfying, whether you need a quick dinner or a dish to impress friends. Don’t wait for takeout—grab those noodles and whip up a batch tonight!
Print
Thai Drunken Noodles Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and spicy Thai dish, Thai Drunken Noodles, also known as Pad Kee Mao, is a quick and easy stir-fry that combines wide rice noodles with chicken or shrimp, vibrant vegetables, and aromatic Thai basil. This dish offers a perfect balance of savory, sweet, and spicy flavors.
Ingredients
Rice Noodles:
- 8 ounces wide rice noodles
Stir-Fry:
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird’s eye chilies, finely chopped (or 1 teaspoon crushed red pepper)
- 1/2 pound chicken breast or shrimp, thinly sliced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 cup fresh Thai basil leaves
- 2 green onions, chopped
Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
Serving:
- Lime wedges for serving
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions, drain, and set aside.
- Mix the Sauce: Combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar in a small bowl.
- Stir-Fry: Heat vegetable oil in a wok or skillet. Add garlic and chilies, then stir-fry. Add chicken/shrimp, cook until done. Add onion and bell pepper, stir-fry. Add cooked noodles, pour sauce over, toss to coat and heat through.
- Finish: Remove from heat, stir in Thai basil and green onions. Serve with lime wedges.
Notes
- Adjust chili amount to taste.
- Thai basil provides authentic flavor; sweet basil can be substituted.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 1200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 65mg
