Drunken Noodles
Drunken Noodles, or Pad Kee Mao, are a delightful dish that’s both comforting and exciting for the palate. The thick rice noodles mingle beautifully with fresh vegetables, your choice of protein, and a sauce that packs a flavor punch. This dish is known for its slightly spicy kick, savory undertones, and a hint of sweetness that resonates in every bite. Plus, it’s the kind of meal that’s easily customizable, making it a favorite among many home cooks.
I first discovered Drunken Noodles during a bustling trip to a little Thai restaurant where the fragrant aroma wafted through the air, beckoning me in. The vibrant stir-fried dish instantly captured my heart—and taste buds. What I love about this recipe is its incredible ease and speed. With less than 30 minutes from prep to plate, you’ll have a vibrant and satisfying meal that can rival any takeout option. Trust me, once you make these noodles at home, you’ll want to whip them up again and again!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Just 10 minutes of prep followed by 15 minutes of cooking makes this an easy weeknight meal.
- Irresistible Flavor: The combination of savory-sweet sauce and fresh ingredients delights the taste buds.
- Eye-Catching Appeal: Colorful veggies and fresh basil create a feast for the eyes.
- Flexible Serving: Perfect as a main dish or paired with other Thai favorites for a fun gathering.
- Diet-Friendly Options: Easily adaptable to fit various diets—you can switch out protein or veggies!
Ingredients You’ll Need
- 2 tablespoons oyster sauce: This gives depth and umami to your sauce, enhancing the overall flavor. If you’re avoiding shellfish, try mushroom sauce as a substitute!
- 2 teaspoons light soy sauce: Adds saltiness and a little sweetness; low-sodium soy sauce works too for a lighter touch.
- 2 teaspoons dark soy sauce: Used mainly for color; it’s richer and thicker; you can substitute with more light soy sauce if needed.
- 1/2 teaspoon fish sauce: Adds that coveted Thai seafood flavor. Feel free to skip this if you’re vegetarian or vegan.
- 1 tablespoon brown sugar: Balances the savory elements; coconut sugar or white sugar can be used instead.
- 6 oz chicken thigh: Tender and juicy, this meat really absorbs the flavors. You can swap for tofu, shrimp, or beef as desired.
- 4 cloves garlic: Infuses the dish with aromatic layers; fresh garlic is essential for the best flavor.
- 3 to 5 fresh Thai chili peppers: Adds heat; adjust to your preference or replace with red pepper flakes.
- 1 tablespoon canola oil: A great cooking oil that can handle high heat; peanut oil is perfect too.
- 4 stalks Chinese broccoli: Offers a nice crunch; if you can’t find it, use broccolini or regular broccoli.
- 1/2 cup baby corn: Adds sweetness and crunch; replace with water chestnuts or bell peppers for variety.
- 12 oz fresh thick rice noodles: Provides that characteristic chewiness; use wide dried rice noodles if you can’t find fresh.
- 1/2 cup basil: Fresh basil lifts the flavor to dizzying heights; Thai basil brings an even more distinctive flavor.
How to Make Drunken Noodles
- Prepare the Sauce: In a small bowl, combine 2 tablespoons oyster sauce, 2 teaspoons light soy sauce, 2 teaspoons dark soy sauce, 1/2 teaspoon fish sauce, and 1 tablespoon brown sugar. Stir well and set aside.
- Marinate the Chicken: In a medium-sized bowl, toss 6 oz thinly sliced chicken thigh with 1/4 teaspoon dark soy sauce and let it sit to absorb those delicious flavors.
- Prepare Garlic and Chili Paste: In a mortar and pestle or small food processor, pulverize 4 cloves of garlic and 3 to 5 fresh Thai chili peppers until finely ground. This will be the aromatic base for your dish.
- Prepare the Noodles: If using fresh rice noodle sheets, slice them into 1” thick strips. For dried rice noodles, rehydrate or boil them as per package instructions until just soft.
- Sauté Aromatics: Heat 1 tablespoon canola oil in a large nonstick pan over medium-high heat until hot. Add the garlic and chili mixture, stirring for about 30 seconds until the smell fills your kitchen.
- Cook the Chicken: Spread the marinated chicken evenly in the pan without overlapping. Let it cook undisturbed for about 3 minutes until the bottom turns lightly browned. Flip the chicken, cooking a few more minutes until no longer pink.
- Add the Vegetables: Toss in the sliced Chinese broccoli and baby corn. Stir-fry until the chicken is cooked through and the veggies are crisp-tender.
- Mix in the Noodles: Add your prepared noodles and pour the sauce over everything. Using tongs, toss gently until the noodles absorb the sauce and start to crackle. The vegetables should remain crunchy.
- Add Fresh Basil: Remove the pan from heat and gently fold in 1/2 cup packed fresh basil until just wilted. This will bring a lovely aroma to your dish.
- Serve: Transfer your beautiful Drunken Noodles to plates and serve hot. They can stand alone or accompany a variety of other dishes.
Storing & Reheating
To store leftovers, let them cool completely before transferring to an airtight container; they can last in the fridge for up to 3 days. For longer storage, you can freeze the noodles for up to 3 months. To reheat, simply thaw in the fridge overnight, then warm in a skillet over medium heat for 5-7 minutes, adding a splash of water or broth to refresh them. Keep in mind that reheating may alter the texture slightly, so enjoy the freshness while it lasts!
Chef’s Helpful Tips
- Avoid Overcrowding the Pan: Cooking in batches helps achieve that lovely, crisp texture instead of steaming the ingredients.
- Customize Your Protein: Don’t hesitate to swap chicken for shrimp, beef, or tofu based on your preference or what you have on hand.
- Adjust Spice Levels: If you’re hesitant about heat, start with fewer chili peppers and adjust gradually.
- Prep Ahead: To save time, chop all veggies and proteins the night before so you can whip this up quickly when hunger strikes.
- Fresh Noodles Only: If you can find it, fresh rice noodles give the best texture—just don’t overcook them!
There’s something special about a dish that can transport you to the streets of Thailand right from your kitchen. Drunken Noodles not only satisfy a craving for warmth and comfort, but they also offer endless customization opportunities, making them a recipe you’ll want to make time and again. Whether as a quick weeknight meal or an impressive dinner for guests, this dish checks all the boxes.
Recipe FAQs
Can I use different proteins in Drunken Noodles?
What if I can’t find rice noodles?
Can I make Drunken Noodles vegetarian or vegan?
How spicy is this dish, and can I tone it down?
⭐ If you make my Drunken Noodles recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
Drunken Noodles
Drunken Noodles are a flavor-packed dish that combines tender chicken, vibrant vegetables, and chewy rice noodles. This recipe is quick to prepare, making it ideal for a satisfying dinner or meal prep. Experience the aromatic blend of spices and sauces that brings comfort and warmth to your table.
- Prep Time 10 minutes
- Cook Time 15 minutes
- Yield 2 servings 1x
Ingredients
- 2 tablespoons oyster sauce
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 1/2 teaspoon fish sauce
- 1 tablespoon brown sugar
- 6 oz chicken thigh, thinly sliced (or any protein of your choice)
- 1/4 teaspoon dark soy sauce
- 4 cloves garlic
- 3 to 5 fresh thai chili peppers
- 1 tablespoon canola oil (or peanut oil)
- 4 stalks chinese broccoli (or broccolini, or spinach, thin sliced at an angle)
- 1/2 cup baby corn (or water chestnuts, or any desired crisp vegetables)
- 12 oz fresh thick rice noodles (or 7 oz / 200 g wide dried rice noodles)
- 1/2 cup basil, packed
Instructions
- In a small bowl, mix the sauce ingredients and set aside.
- In a medium bowl, toss the chicken thigh with dark soy sauce, coating well, and set aside.
- Use a mortar and pestle or food processor to finely grind the garlic and chilis together.
- For fresh rice noodle sheets, slice into thick strips; for dried noodles, rehydrate or boil as per package instructions.
- Heat the oil in a large nonstick pan over medium-high heat until hot, then add the ground garlic and chilis. Stir-fry for 30 seconds until fragrant.
- Spread the chicken in the pan, cooking undisturbed until lightly browned. Flip and stir until cooked through.
- Add Chinese broccoli and baby corn, cooking until chicken is done.
- Add noodles and pour in the sauce. Use tongs to toss until noodles absorb the sauce and are slightly crispy.
- Off the heat, add basil and toss until just wilted. Serve immediately.
Notes
Feel free to substitute the chicken with tofu, shrimp, or beef for a different protein option.
Adjust the amount of chili peppers according to your spice preference.
This dish pairs well with a side of lime wedges for added freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
