Drunken Noodles Recipe | Pad Kee Mao

Love the Thai Drunken Noodles you get at your fav Thai restaurant? Let me teach you all the secrets to making legit, spicy, slippery Pad Kee Mao right in your own kitchen!

These wide rice noodles are tossed with tender chicken, crisp veggies, fresh Thai chilies, garlic, and handfuls of peppery holy basil. They are savory, fiery, herby, and so addictive!

Like… stand-over-the-wok-and-eat-just-one-more-noodle-over-and-over-again addictive!

What Are Drunken Noodles

Drunken Noodles, called Pad Kee Mao in Thai, are wide rice noodles stir-fried over high heat with a savory sauce, fresh Thai chilies, garlic, veggies, and holy basil.

Despite the name, there is no alcohol in traditional Pad Kee Mao! There are lots of fun stories about how they got their name. Some say they are so spicy that only drunk people can handle them, lol! Others say they are the perfect late-night meal after a night out.

Whatever the true story is, this is what you need to know: they are supposed to be bold, savory, and overflowing with fiery goodness that brings joy with every bite!

Why You’ll Love This Recipe

• Authentic Thai flavor taught to you by a Thai cooking class instructor
• Chewy, slippery wide noodles coated in a bold, savory sauce
• Easy to customize with whatever protein or veggies you already have
• Faster and better than takeout once your ingredients are prepped!

Drunken Noodles Ingredients You’ll Need

Stir-Fry Sauce

• 2 tbsp Thai light soy sauce or fish sauce: Gives the sauce its savory, salty base. Fish sauce has a bolder Thai flavor, while light soy sauce is a little milder. You do you or what you have on hand.
• 2 tbsp black soy sauce: Adds that gorgeous deep color and a little sweetness.
• 1 tbsp oyster sauce: The secret to rich, savory flavor that clings to every noodle.
• 3 tsp sugar: Balances out the salty sauce and fiery chilies.

Noodles, Chicken and Thai Herbs

• 4 servings wide rice noodles: Fresh noodles from the refrigerated section are my fav, but dried rice noodles or whatever noodles you have on hand can work too!
• About 3 tbsp high-heat cooking oil, divided: We like coconut or avocado oil, but really, use whatever oil you have that can handle high heat.
• 1 lb chicken breast, thinly sliced: Thin slices cook fast and stay tender.
• 4 garlic cloves, minced: Garlic brings the party! Do not skimp.
• 2 to 5 fresh Thai chilies, thinly sliced: More or less depending on your heat tolerance.
• 3 tbsp fresh green peppercorns, optional: Traditionally, the clusters are cut into small chunks. I like to pluck off the peppercorns individually since they are easier to eat that way, but do what you prefer.
• 2 cups holy basil leaves and flowers: Holy basil gives this dish its fresh, peppery magic! If you can’t find it, use Thai basil or Italian basil.

Optional Veggies

• 1 head Chinese broccoli or 2 cups broccoli crowns: Chinese broccoli is often used in Pad Kee Mao, but regular broccoli works great too. Use what you can find.
• 1 can baby corn, drained and sliced in half lengthwise: Adds a mild sweetness and fun crunch to every bite.
• 1 red bell pepper, thinly sliced into bite-sized pieces: Adds bright color, natural sweetness, and a fresh, crisp bite.

How to Make Drunken Noodles

Step 1: Make the Drunken Noodles sauce

Mix 2 tbsp Thai light soy sauce or fish sauce, 2 tbsp black soy sauce, 1 tbsp oyster sauce, and 3 tsp sugar in a small bowl or glass measuring cup.

You might not use all of it, or you might need to make a little more depending on how many noodles you end up using.

Step 2: Prep the noodles

If using 4 servings of dry rice noodles, soak them for about 1 hour in room-temperature water, or until you can easily wrap a noodle around your finger. You want them flexible, but not mushy!

If using 4 servings of fresh rice noodles, microwave them in the bag for 1 to 2 minutes, or according to the package directions, just until they loosen. Gently cut and separate the noodles. Be sweet to them! They can tear easily.

Step 3: Prep the veggies

If using 1 head Chinese broccoli, peel any tough outer layer from the stalk and slice it into 2-inch pieces. Chop the leafy tops and keep them separate from the stalks since the stalks take longer to cook.

Prep the baby corn and red bell pepper, if using, and line everything up beside your stove.

Once the wok is hot, this recipe moves fast. You’ve got this!

Step 4: Cook the chicken and veggies

Warm 1 tbsp cooking oil in your wok or large pan over high heat. Add 3 tbsp green peppercorns, if using, 2 to 5 sliced Thai chilies, and 4 minced garlic cloves.

Stir-fry for 30 seconds to 1 minute, until it smells amazing, the garlic starts to turn golden, and the chilies are maybe making you sneeze!

Add 1 lb thinly sliced chicken breast and cook until it is about halfway done. Add the Chinese broccoli stalks and any other firm veggies first. Add the leafy tops near the end.

Cook until the veggies are crisp-tender and the chicken is cooked through. Take out the chicken and veggie mixture and put it on a plate.

Step 5: Stir-fry the noodles in two batches

Divide the noodles into two batches. This matters! You only want about two servings in your wok at a time so the noodles have room to fry instead of squishing together into one giant noodle blob.

Drain the noodles if they were soaking.

Add 1-2 tbsp cooking oil to the hot wok, then add half the noodles. Pour in a few tablespoons of the sauce and gently toss until the noodles soften and turn glossy. Add more sauce a little at a time until they taste just right.

Try to keep the noodles spread out as much as possible in the pan so they do not clump. Let them touch that hot wok and soak up all that spicy, savory goodness!

Step 6: Add the chicken and holy basil

Once the noodles are softened, add half the chicken and veggie mixture and half of the 2 cups holy basil leaves and flowers. Turn off the heat and gently toss until the basil wilts and its peppery fragrance hits you.

Transfer everything to a serving plate. Repeat Steps 5 and 6 with the remaining 1-2 tbsp cooking oil, noodles, sauce, chicken mixture, and basil.

Serve right away and enjoy every spicy, slippery bite!

Additions and Substitutions

• Chicken substitute: Thinly sliced pork, beef, shrimp, ground meat, or tofu
• Wide rice noodle substitute: Pad Thai noodles, spaghetti noodles, glass noodles, or whatever noodles you have on hand
• Holy basil substitute: Thai basil or sweet basil
• Thai chili substitute: Serrano peppers, jalapeños, or red pepper flakes
• Chinese broccoli substitute: Regular broccoli, collard greens, cabbage, carrots, or any veggies you have on hand
• Fish sauce substitute: Thai light soy sauce
• Oyster sauce substitute: Vegetarian mushroom stir-fry sauce
• Black soy sauce substitute: Dark soy sauce, but add it carefully since brands vary

Tips for the Best Drunken Noodles

• Prep everything first. Stir-frying moves fast! Once that wok is hot, there is no time to start chopping garlic.
• Only cook two servings at a time. I know it is tempting to dump it all in, but trust me on this one! Giving the noodles room is how you avoid the dreaded noodle blob.
• Use high heat. A hot wok gives you that legit Thai restaurant stir-fry flavor.
• Add the sauce slowly. Different noodles soak up different amounts. Start with a few tablespoons, taste, and add more.
• Turn off the heat before adding the basil. The leftover heat will wilt it without stealing all that fresh, peppery flavor.
• Choose your own spice adventure. Start with two chilies if you are nervous. Add five or more if you want your taste buds to go to Thailand!

Behind the Drunken Noodles Recipe

At 21, after a hard day teaching in Bangkok, and one of those days when I just wished someone understood my Thai, I ordered Drunken Noodles for the first time.

As I gazed at that steaming plate before me, my woes and worries still sat heavily on my shoulders. But that did not stop me from digging in.

I took the first bite.

Wow.

It was one of those bites that makes you sigh and close your eyes after you swallow because, for one delicious moment, you feel all is right with the world and how could anything ever be wrong?

With every spicy, comforting bite of wide, slippery rice noodles, Thai chilies, chicken, baby corn, and my favorite part, holy basil, the sun began piercing through my clouds and shining brighter and brighter.

Those noodles restored joy to my soul, one spicy bite at a time!

Fast-forward 20 years.

I walked into our Blue Ridge Mountain garden with my youngest son, picked fresh holy basil, and carried it into our log-cabin kitchen. Then we made those same noodles for my Thai Hubby and our four Thai-American kiddos.

As soon as the holy basil hit the hot wok, that familiar peppery fragrance filled our kitchen, and I instantly flashed back to Bangkok.

And once again, those noodles brought me joy.

But this time, the joy was even sweeter.

That 21-year-old girl eating Drunken Noodles after a hard day never could have imagined this would be her story!

She didn’t know she would marry a Thai man, learn to cook the dishes his family loves, teach Thai cooking classes in Boone, and raise four kiddos who experience their Thai heritage right around the family table.

I’m grateful for dishes that lift you up when your story is hard, and grateful to get to look back now on that story and see how sweet things have been.

Go make some Drunken Noodles and enjoy them and wherever you are in your story today!

Drunken Noodles Frequently Asked Questions

Want More Bold Thai Flavors?

• Chicken Pad Thai – An easy-to-understand, authentic Pad Thai recipe that I teach in my Thai cooking classes.
• 35 Popular Thai Dishes – Your guide to Thailand’s most beloved dishes!
• Quick Thai Salmon Red Curry – Creamy, bold, and weeknight-friendly.
• Spicy Thai Lime Cashews – A sweet, spicy, zesty snack that disappears fast!

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If you make this recipe, leave a rating and tell me about it in the comments. I cannot wait to cheer you on!

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