If you’ve ever craved something bold, spicy, and deeply satisfying, let me introduce you to this Drunken Noodles (Pad Kee Mao) Recipe. Bursting with garlicky heat, strips of savory chicken, slippery-wide rice noodles, and aromatic Thai basil, it’s the ultimate quick stir-fry that hits all the right flavor notes. Whether it’s a rapid weeknight dinner or a way to impress friends with a restaurant-worthy Thai dish at home, this recipe never disappoints—it’s comfort food with serious attitude!
Ingredients You’ll Need
The beauty of Drunken Noodles (Pad Kee Mao) Recipe lies in its vibrant yet straightforward ingredients. Each brings something special to the table—texture, color, spice, or that unmistakable savory depth that makes this dish impossible to resist.
- Wide rice noodles: These chewy noodles soak up sauce like a dream and provide that classic Pad Kee Mao texture.
- Vegetable oil: A neutral oil perfect for achieving a high-heat stir-fry without overpowering the delicate flavors.
- Garlic: Freshly minced, it delivers that signature punchy aroma and depth.
- Thai chilies: The fiery heart of this dish; adjust the amount to match your spice preference!
- Chicken breast or thighs: Thinly sliced for quick, even cooking; thighs give extra juiciness, breasts keep it lean.
- Onion: Adds sweet savoriness and just enough bite to balance the other ingredients.
- Red bell pepper: Lends bright color and gentle sweetness to offset the heat.
- Baby corn: Delightfully crunchy and visually appealing, it’s a classic Pad Kee Mao veggie.
- Thai basil leaves: Vibrant and slightly spicy, this fragrant herb transforms the meal—regular basil works too, if that’s what you have.
- Soy sauce: The foundation for umami-packed, salty depth.
- Oyster sauce: Adds complexity and a hint of sweetness that coats the noodles perfectly.
- Fish sauce: Offers incredible savoriness and anchors the classic Thai flavor profile.
- Dark soy sauce: A splash provides rich caramel color and an extra dimension of flavor.
- Sugar: Just a touch to balance the sauces and round out the spice.
- Lime wedges: Serve on the side for a zesty, citrusy finish that brightens every bite.
How to Make Drunken Noodles (Pad Kee Mao) Recipe
Step 1: Prep the Noodles
Start by soaking or cooking your wide rice noodles according to the package instructions—this usually takes just a few minutes. Be sure to drain them well and set aside, as overcooked noodles can turn mushy once stir-fried. Having them ready ahead of time ensures a fast and seamless stir-fry later on.
Step 2: Mix the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, dark soy sauce, and a bit of sugar. This flavorful blend is truly the magic behind every Drunken Noodles (Pad Kee Mao) Recipe—it coats the noodles and ties all the ingredients together with a gorgeous, glossy finish.
Step 3: Sauté the Aromatics
Heat vegetable oil in a large wok or skillet over medium-high heat. Toss in the minced garlic and chopped Thai chilies, stir-frying for about 30 seconds. The intense aroma that immediately fills your kitchen is the first sign you’re headed someplace delicious!
Step 4: Cook the Chicken
Add your thinly sliced chicken and stir-fry until it’s browned and cooked through, which should take about 4–5 minutes. The chicken picks up all those chili-garlic flavors while keeping the stir-fry juicy and filling.
Step 5: Add the Veggies
Toss in the onion, red bell pepper, and baby corn. Give everything a good stir for 2–3 minutes until the vegetables become just tender but still vibrant. This combo brings balance and fantastic color to your plate.
Step 6: Noodles and Sauce Time
Add the drained noodles and pour in the sauce mixture you prepped earlier. Toss everything together for a minute or two, making sure the noodles are evenly coated and the flavors are mingling to perfection. This is the step where the whole dish truly comes alive!
Step 7: Finish with Thai Basil
Take the wok off the heat and stir in your generous handful of Thai basil leaves, letting them wilt gently in the steamy noodles. Serve immediately, with lime wedges on the side for those who love a tangy kick—the final flourish to an unforgettable Drunken Noodles (Pad Kee Mao) Recipe adventure.
How to Serve Drunken Noodles (Pad Kee Mao) Recipe
Garnishes
A garnish isn’t just about looks—it’s the finishing touch that circles every flavor. For Drunken Noodles (Pad Kee Mao) Recipe, fresh Thai basil, extra sliced chilies, and a wedge of lime are perfect. A sprinkle of chopped peanuts or a few extra basil leaves can also add a playful crunch and more depth to every forkful.
Side Dishes
This stir-fry shines on its own, but why not turn your meal into a Thai-style feast? A crisp green papaya salad, cooling cucumber slices, or a simple bowl of jasmine rice can make it even more special. You could also pair it with a light soup like Tom Yum for a true restaurant-at-home experience.
Creative Ways to Present
For a little wow-factor, try serving the noodles straight from the wok at the table or nestle them in individual bowls with generous toppings arranged artistically on top. If you’re hosting, use banana leaves as a natural platter liner for a little extra drama—your Drunken Noodles (Pad Kee Mao) Recipe will look as gorgeous as it tastes!
Make Ahead and Storage
Storing Leftovers
If you have extra, let the noodles cool to room temperature before transferring them to an airtight container. They’ll keep happily in the fridge for up to three days, making tomorrow’s lunch or dinner a total breeze.
Freezing
While Drunken Noodles (Pad Kee Mao) Recipe is best enjoyed fresh, you can freeze leftovers in a tightly sealed container for up to one month. Be aware that the texture of the noodles might soften slightly upon thawing—but the flavors will still be incredible.
Reheating
To reheat, toss the noodles into a hot skillet or wok with a splash of water. Stir-frying for a minute or two brings them back to life, making them almost as delicious as the day you made them. Avoid microwaving for too long, as this can dry the noodles or make them a bit rubbery.
FAQs
Can I make Drunken Noodles (Pad Kee Mao) Recipe vegetarian?
Absolutely! Simply swap out the chicken for firm tofu and use extra soy sauce in place of fish sauce and oyster sauce. You’ll keep all the bold flavors and satisfying textures with a veggie-friendly twist.
What can I use instead of Thai basil?
While Thai basil offers a unique peppery fragrance, regular Italian basil works in a pinch. If you can find holy basil, even better—it’s a traditional favorite for this dish.
How spicy is Drunken Noodles (Pad Kee Mao) Recipe?
The heat level is totally up to you! Using one Thai chili keeps things manageable, but add more if you’re a fan of serious spice, or reduce the amount for a milder experience that still packs all the classic flavor.
Do I have to use wide rice noodles?
Wide rice noodles are traditional for Pad Kee Mao’s signature chew and sauce-absorbing ability, but if you can’t find them, any flat rice noodle will work. Even fettuccine-shaped wheat noodles make a surprisingly good substitute in a pinch.
Can I prep any part of Drunken Noodles (Pad Kee Mao) Recipe ahead of time?
Yes! You can slice the chicken and veggies, mix the sauce, and even soak the noodles a few hours in advance. Keep everything refrigerated separately and bring it all together in just minutes when you’re ready to eat.
Final Thoughts
I truly hope you’ll give this Drunken Noodles (Pad Kee Mao) Recipe a try—it’s such a burst of flavor and excitement for your table. Each bite is a mini trip to Thailand, complete with heat, aroma, and heaps of savory satisfaction. Enjoy every noodle, and don’t forget to share your delicious creations with your favorite people!
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Drunken Noodles (Pad Kee Mao) Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the bold and spicy flavors of authentic Thai cuisine with this delicious Drunken Noodles (Pad Kee Mao) recipe. A perfect balance of savory, sweet, and spicy, this stir-fried noodle dish is sure to become a favorite in your home.
Ingredients
Main Ingredients:
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1–2 Thai chilies, finely chopped (adjust to taste)
- 1/2 pound chicken breast or thighs, thinly sliced
Additional Ingredients:
- 1/2 cup sliced onion
- 1/2 red bell pepper, sliced
- 1/2 cup baby corn, halved
- 1 cup Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- Lime wedges, for serving (optional)
Instructions
- Prepare Noodles: Soak or cook the rice noodles until tender, then set aside after draining.
- Mix Sauce: Whisk together soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar in a bowl.
- Stir-Fry: Heat oil in a wok, add garlic and chilies, stir-fry. Add chicken, cook until browned. Add vegetables, stir-fry. Add noodles and sauce, toss to coat.
- Finish: Remove from heat, add Thai basil, and serve with lime wedges.
Notes
- For a vegetarian version, use tofu instead of chicken and substitute soy sauce for fish and oyster sauces.
- Adjust the chili level to your preferred spice tolerance.
- Thai basil adds authentic flavor, but regular basil can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
