Flavorful Thai Drunken Noodles (Pad Kee Mao)

Thai Drunken Noodles, also known as Pad Kee Mao, is a vibrant and aromatic stir-fried dish that showcases wide rice noodles, your choice of protein, and an array of colorful vegetables, all enveloped in a spicy, savory sauce. Despite the intriguing name, this dish does not contain any alcohol. The name is believed to come from the bold flavors that pair wonderfully with drinks, or perhaps from its status as a popular late-night meal after a night out. The real star of this dish is the combination of spicy chilies, savory soy-based sauce, and fresh Thai basil, making it an irresistible choice for anyone seeking a satisfying, flavorful meal.

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Why You’ll Love This Recipe

• Authentic Thai Experience: With its bold and spicy flavors, this dish perfectly embodies the essence of Thai street food. The addition of Thai basil brings an unmistakable fragrance that complements the heat.
• Quick and Simple: This dish is ready in under 30 minutes, making it an ideal choice for busy weeknights or when you’re craving something delicious without a lengthy cooking process.
• Customizable: You can adjust the heat level, swap in your favorite protein, or add extra vegetables to suit your preferences.
• Better than Takeout: Skip the takeout and make this flavorful dish at home. The freshness of homemade ingredients will elevate the taste beyond what you get from a restaurant.
• Gluten-Free Option: If you need a gluten-free version, simply swap in tamari for soy sauce and choose a gluten-free oyster sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Noodles:

• Wide rice noodles (fresh or dried)
• Protein of your choice (chicken, shrimp, tofu)
• Vegetable oil (for stir-frying)

For the Sauce:

• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon dark soy sauce (for added color and depth)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1/4 cup water or chicken broth (for a richer base)

For the Stir-Fry:

• 2 cloves garlic, minced
• 2–3 Thai bird’s eye chilies, finely chopped (adjust to taste)
• 1 small onion, thinly sliced
• 1 bell pepper, sliced (red or green for color)
• 1 cup broccoli florets (adds crunch and nutrition)
• 1 cup snap peas (for a fresh crunch)
• 1 cup Thai basil leaves (or regular basil if unavailable)

Optional Protein:

• 1 cup protein of your choice (thinly sliced chicken, shrimp, or tofu)

Directions

Prepare the Noodles: If you’re using dried rice noodles, soak them in warm water for about 20 minutes until they soften, then drain. If you’re working with fresh noodles, simply separate them gently to avoid tearing.

Make the Sauce: In a small bowl, combine the oyster sauce, soy sauce, dark soy sauce, fish sauce, and brown sugar. Stir until the brown sugar dissolves completely, creating a smooth sauce. Add water or chicken broth to thin the sauce to your desired consistency.

Cook the Protein: Heat a tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add your chosen protein (chicken, shrimp, or tofu) and cook until golden brown and cooked through. Once done, remove the protein from the pan and set it aside.

Stir-Fry the Aromatics and Vegetables: In the same pan, add another drizzle of oil if necessary. Stir-fry the minced garlic and Thai chilies for 30 seconds until fragrant. Be cautious with the chilies as they pack a punch—adjust the amount depending on your spice tolerance. Add the sliced onion, bell pepper, broccoli, and snap peas. Stir-fry for 2-3 minutes until the vegetables are tender-crisp but still vibrant in color.

Combine Everything: Return the cooked protein to the pan and toss it together with the vegetables. Then, add the softened rice noodles to the pan. Pour the sauce over the noodles and vegetables, tossing everything together to ensure the noodles are fully coated in the sauce.

Finish with Thai Basil: Add the fresh Thai basil leaves to the pan. Stir-fry for an additional minute until the basil wilts and releases its fragrance, infusing the dish with aromatic goodness. Remove the pan from the heat.

Serve: Transfer the Thai Drunken Noodles to serving plates and enjoy immediately while the dish is still hot. Garnish with additional Thai basil leaves for an extra burst of flavor.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Vegetarian/Vegan: For a plant-based version, use tofu as the protein and replace fish sauce with extra soy sauce or a vegan fish sauce alternative.
• Extra Spicy: If you love heat, increase the number of Thai chilies or add a splash of chili oil to the sauce for a more intense spice level.
• Mild Version: For those who prefer a less spicy dish, substitute fresh chilies with red pepper flakes or omit them entirely.
• Different Proteins: While chicken, shrimp, and tofu are popular choices, feel free to experiment with other proteins like beef or even a mix of seafood.
• More Veggies: Add extra vegetables like mushrooms, carrots, or snap peas for additional texture and flavor.

Storage and Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dish will stay flavorful and fresh for multiple days, although the noodles may absorb some of the sauce.
• Reheating: To reheat, place the leftovers in a pan over medium heat. Add a splash of water to loosen the noodles and prevent them from sticking. Alternatively, you can microwave the dish for 1-2 minutes until heated through.
• Freezing: Freezing is not recommended, as rice noodles can become mushy when frozen and reheated.

FAQs

Why is it called “Drunken Noodles”? Despite the name, Thai Drunken Noodles do not contain any alcohol. The dish is believed to have earned its name due to its bold flavors, which are perfect for late-night cravings or after a night of drinking, as it pairs well with alcohol.

Can I make this dish gluten-free? Yes, to make the dish gluten-free, simply swap the regular soy sauce for tamari and ensure your oyster sauce is also gluten-free. These small changes will allow you to enjoy the full flavors of this dish without the gluten.

What kind of basil should I use? For the most authentic flavor, Thai basil is the best choice. However, if you can’t find it, regular basil can work as a substitute, though the flavor won’t be quite the same.

Can I use a different type of noodle? Wide rice noodles are the traditional choice, but if you can’t find them, you can substitute with other types of noodles such as fettuccine-style rice noodles or even spaghetti in a pinch.

How do I prevent the noodles from sticking together? Once your noodles are cooked, toss them with a little bit of oil to prevent them from sticking. Be sure not to over-soak the noodles, as that can also cause them to become too soft and sticky.

Can I use pre-made stir-fry sauce? While pre-made stir-fry sauces are convenient, making the sauce from scratch allows you to control the flavors and get the best taste possible. Plus, it’s quick and easy!

How do I make it less spicy? To make the dish less spicy, simply reduce the number of Thai chilies or omit them entirely. You can also replace the fresh chilies with a mild chili paste for a subtler heat.

What can I serve with Drunken Noodles? Thai Drunken Noodles pair wonderfully with a refreshing Thai iced tea, a light cucumber salad, or crispy spring rolls for a complete meal.

Can I double the recipe? Yes, you can double the recipe, but be sure to stir-fry in batches to avoid overcrowding the pan. This will help ensure that everything cooks evenly.

Can I cook this in a regular pan instead of a wok? If you don’t have a wok, a large skillet will work just fine. However, a wok is ideal because it provides better heat distribution, which is key for stir-frying.

Conclusion

Thai Drunken Noodles (Pad Kee Mao) is a quick, flavorful dish that brings the vibrant tastes of Thailand right into your kitchen. With its spicy sauce, savory protein, and fresh vegetables, it’s a dish that will satisfy your cravings for bold, authentic flavors. Whether you prefer it spicy or mild, with chicken or tofu, this recipe is highly adaptable to suit your tastes. Whip it up today, and you’ll enjoy the irresistible flavors of Thai street food at home!