Why are they called Drunken Noodles?

No one knows for sure! Some say the noodles are the perfect meal after a night of drinking. Others say they are so spicy that only a drunk person could handle them, lol! Despite the name, traditional Pad Kee Mao does not contain alcohol.

What is the difference between Pad See Ew and drunken noodles?

Pad See Ew is mild and slightly sweet, while drunken noodles are spicy and packed with fresh chilies, garlic, and holy basil.

What are traditional drunken noodles?

Traditional drunken noodles, or Pad Kee Mao, are wide rice noodles stir-fried with protein, vegetables, garlic, fresh chilies, savory sauces, and holy basil.

Are Drunken Noodles very spicy?

They are traditionally spicy, but you are in charge in your own kitchen! Start with two Thai chilies for less heat, or add more if you are feeling brave.

How do I keep rice noodles from sticking together?

Do not over-soak them, drain them well, use enough oil, keep them spread out in the hot wok, and only cook two servings at a time. Give those noodles some breathing room!

Drunken Noodles Recipe | Pad Kee Mao

Name: Drunken Noodles Recipe | Pad Kee Mao
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 2 tbsp Thai light soy sauce or fish sauce:; 2 tbsp black soy sauce; 1 tbsp oyster sauce; 3 tsp sugar; 4 servings wide rice noodles, fresh or dried; About 3 tbsp high-heat cooking oil, divided; 1 lb chicken breast, thinly sliced; 4 garlic cloves, minced; 2 to 5 fresh Thai chilies, thinly sliced; 3 tbsp fresh green peppercorns, optional; 2 cups fresh holy basil leaves and flowers, or fresh sweet basil; 1 head Chinese broccoli or 2 cups broccoli crowns, optional; 1 can baby corn, drained and halved lengthwise, optional; 1 red bell pepper, thinly sliced, optional

Description

Make authentic Thai Drunken Noodles with chicken, wide rice noodles, chilies, veggies, and holy basil in this easy Pad Kee Mao recipe!

Ingredients

Units Scale

Stir-Fry Sauce

2 tbsp Thai light soy sauce or fish sauce:
2 tbsp black soy sauce
1 tbsp oyster sauce
3 tsp sugar

Noodles and Stir-Fry

4 servings wide rice noodles, fresh or dried
About 3 tbsp high-heat cooking oil, divided
1 lb chicken breast, thinly sliced
4 garlic cloves, minced
2 to 5 fresh Thai chilies, thinly sliced
3 tbsp fresh green peppercorns, optional
2 cups fresh holy basil leaves and flowers, or fresh sweet basil
1 head Chinese broccoli or 2 cups broccoli crowns, optional
1 can baby corn, drained and halved lengthwise, optional
1 red bell pepper, thinly sliced, optional

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Instructions

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!

Notes

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!

Prep Time: 10
Cook Time: 10
Category: Noodles
Method: Stir-Fry
Cuisine: Thai