Thai Drunken Noodles Recipe – A Spicy and Flavorful Thai Street

Thai Drunken Noodles Recipe – Few dishes capture the bold, vibrant, and fiery flavors of Thai cuisine like Thai Drunken Noodles, also known as Pad Kee Mao. Despite the intriguing name, there’s no alcohol in the dish — the name supposedly comes from how perfectly this spicy noodle stir-fry pairs with an ice-cold beer or how it’s the ideal meal after a night out.

• Save

The Thai Drunken Noodles Recipe is a beautiful combination of chewy rice noodles, fresh vegetables, and tender protein (like chicken, shrimp, beef, or tofu), all tossed in a savory, spicy sauce infused with Thai basil, garlic, and chili.

Recipe Overview

• Dish Name: Thai Drunken Noodles Recipe (Pad Kee Mao)

• Cuisine: Thai

• Course: Main Course / Dinner

• Servings: 4

• Calories: ~480 kcal per serving

• Prep Time: 15 minutes

• Active Time: 15 minutes

• Resting Time: 5 minutes

• Total Time: 35 minutes

• Difficulty: Easy to Moderate

Nutrition Information (Per Serving)

Ingredients

For the Sauce:

• 3 tablespoons oyster sauce

• 2 tablespoons soy sauce (light or low-sodium)

• 1 tablespoon dark soy sauce (for color)

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar (or palm sugar)

• 1 teaspoon rice vinegar or lime juice

• 1 tablespoon chili paste (adjust to taste)

For the Stir-Fry:

• 8 oz (225g) wide rice noodles (fresh or dried)

• 2 tablespoons vegetable oil or peanut oil

• 4 garlic cloves, minced

• 2–3 Thai bird’s eye chilies, finely chopped (adjust spice level)

• 1 small onion, sliced

• 1 red bell pepper, sliced

• 1 cup broccoli florets or baby corn (optional)

• 1 cup Thai basil leaves (holy basil preferred, but sweet basil works too)

Protein Options (Choose One):

• 8 oz (225g) chicken breast, thinly sliced

• OR 8 oz shrimp, peeled and deveined

• OR 8 oz firm tofu, cubed

• OR 8 oz beef or pork, sliced thin

For Garnish:

• Lime wedges

• Fresh basil leaves

• Crushed peanuts (optional)

Equipment Needed

• Large wok or deep frying pan

• Mixing bowls

• Whisk or spoon (for sauce)

• Knife and cutting board

• Tongs or a spatula

• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Noodles

1. If using dried rice noodles, soak them in warm water for 20–25 minutes until pliable but not fully soft.

2. If using fresh noodles, separate them gently to prevent sticking.

3. Drain and set aside.

Tip: Do not overcook the noodles; they will finish cooking in the sauce.

Step 2: Mix the Sauce

1. In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, fish sauce, brown sugar, chili paste, and rice vinegar.

2. Taste the sauce — it should be savory, slightly sweet, and a little spicy.

3. Adjust seasoning according to your preference. Set aside.

Step 3: Stir-Fry the Aromatics

1. Heat oil in a large wok over medium-high heat.

2. Add minced garlic and chopped Thai chilies.

3. Stir-fry for about 20–30 seconds until fragrant (be careful not to burn the garlic).

This step sets the base flavor — it should smell spicy and aromatic.

Step 4: Add the Protein

1. Add your chosen protein (chicken, shrimp, tofu, or beef).

2. Stir-fry for 2–3 minutes until the protein is cooked through.

3. Remove from the wok and set aside temporarily if needed.

Step 5: Add the Vegetables

1. In the same wok, add a little more oil if necessary.

2. Add onions, bell peppers, and broccoli or baby corn.

3. Stir-fry for 2–3 minutes until slightly tender but still crisp.

Step 6: Add the Noodles

1. Add the prepared noodles to the wok.

2. Pour the sauce over the noodles.

3. Toss everything together gently using tongs or chopsticks to coat evenly.

Step 7: Add Thai Basil

1. Add Thai basil leaves toward the end.

2. Toss briefly for about 30 seconds until wilted.

3. Turn off the heat and let the noodles rest for a minute to absorb flavors.

Flavor Profile of Thai Drunken Noodles Recipe

1. Spicy and Fiery:

   • Thai chilies bring the perfect amount of heat, balancing the boldness of the dish.

2. Savory and Umami:

   • The oyster and fish sauce create deep, rich flavor layers.

3. Slightly Sweet:

   • Brown sugar adds a hint of sweetness that rounds out the saltiness.

4. Aromatic and Fresh:

   • Thai basil provides a refreshing, peppery aroma that’s signature to Pad Kee Mao.

5. Smoky and Wok-Infused:

   • High-heat stir-frying gives the dish its characteristic smoky undertone.

Conclusion

The Thai Drunken Noodles Recipe is a celebration of Thai street food at its best — spicy, aromatic, and bursting with flavor. Every bite is a perfect blend of chewy noodles, savory sauce, and fragrant basil, making it a dish that awakens all your senses. Whether you’re cooking it for a quick weeknight dinner or entertaining friends, it’s guaranteed to impress.