Thai Drunken Noodles

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I’ve always been a huge fan of bold, spicy flavors, and Thai cuisine never fails to deliver. The first time I tried Thai Drunken Noodles—also known as Pad Kee Mao—it was a fiery, fragrant, and deeply satisfying experience that instantly made its way into my regular recipe rotation. The wide rice noodles, slick with savory sauce, combined with fragrant basil and chili, create a dish that’s both comforting and wildly exciting at the same time.

This dish has a reputation for being spicy, and that’s exactly why I love it. It’s packed with garlic, soy, fish sauce, and oyster sauce for a beautifully layered umami base, then kicked up with Thai chilies and sweetened just slightly to balance the fire. And while it’s popular as a late-night street food in Thailand, I find it just as perfect for a weeknight dinner when I’m craving something fast, flavorful, and satisfying.

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Why You’ll Love This Thai Drunken Noodles Recipe

This recipe is all about quick heat, bold flavor, and amazing texture. The chewiness of the wide rice noodles pairs perfectly with the punchy sauce, while the Thai basil adds a fresh, aromatic lift that makes the whole dish sing. It’s quick to cook, endlessly adaptable, and delivers restaurant-quality results at home. Whether you’re making it with chicken, tofu, or shrimp, it always turns out delicious.

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What Kind of Noodles Should I Use for Thai Drunken Noodles?

You’ll want wide rice noodles—often labeled as “sen yai” in Asian markets—for that classic Pad Kee Mao texture. They’re chewy, sturdy, and soak up the sauce beautifully. If you can’t find fresh ones, the dried version works well too—just be sure to soak or boil them properly to avoid breakage.

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Options for Substitutions

If Thai basil isn’t available, Italian basil can work in a pinch, though the flavor will be a little less peppery. For a vegetarian version, skip the fish and oyster sauce and use soy sauce with a splash of mushroom sauce. You can also switch the protein to suit your taste—chicken, beef, shrimp, tofu, or seitan all work wonderfully here. And if you want to tone down the heat, just reduce the number of chilies or substitute with milder peppers.

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Ingredients for this Thai Drunken Noodles Recipe

Wide Rice Noodles: These are the soul of the dish. Their chewy texture and ability to soak up sauces make them a perfect vehicle for the bold flavors.

Thai Basil: Adds a distinct peppery aroma and a fresh contrast to the rich sauce. Don’t skip this if you want authenticity.

Garlic: A hefty amount is used to lay down a deep, pungent base.

Thai Bird’s Eye Chilies: These bring the heat that defines Drunken Noodles. Adjust quantity to your spice tolerance.

Shallots: Slightly sweet and delicate, shallots soften beautifully and enhance the sauce’s complexity.

Protein (Chicken, Shrimp, Tofu, or Beef): Choose your favorite to add substance and balance.

Soy Sauce: Essential for the salty umami backbone.

Dark Soy Sauce: This gives the noodles their signature caramel color and adds deeper flavor.

Oyster Sauce: Thick, slightly sweet, and incredibly savory—it’s a core umami component.

Fish Sauce: Adds depth and that classic Southeast Asian funkiness.

Sugar: Just a small amount to round out and balance the heat and saltiness.

Vegetable Oil: Used for stir-frying all the ingredients quickly at high heat.

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Step 1: Prepare the Noodles

Soak dried wide rice noodles in warm water for 30-45 minutes or until pliable. If using fresh noodles, separate them gently. Don’t boil unless absolutely necessary as they’ll cook further in the pan.

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Step 2: Mince Garlic and Chilies

Using a mortar and pestle (or knife), crush together the garlic and bird’s eye chilies. This releases oils and intensifies flavor. Set aside.

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Step 3: Slice Shallots and Prepare Protein

Thinly slice the shallots. Cut your protein of choice into bite-sized pieces. Pat dry to avoid splattering during the stir-fry.

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Step 4: Make the Sauce

In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir until sugar is dissolved. Set this aside so it’s ready to go.

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Step 5: Heat the Wok

Add oil to a wok or large skillet over high heat. When the oil shimmers, add the garlic-chili mix and stir-fry for about 20 seconds until fragrant—don’t let it burn.

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Step 6: Cook the Protein

Add your prepared protein to the wok and stir-fry until just cooked through. Remove and set aside if you want to prevent overcooking.

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Step 7: Add Shallots and Noodles

Toss in the sliced shallots, give them a quick stir, then add the softened noodles. Stir-fry briskly, keeping everything moving to avoid sticking.

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Step 8: Add Sauce and Basil

Pour in the sauce and return the protein to the wok. Toss everything together to coat well. Add the Thai basil last and stir until wilted and glossy.

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Step 9: Serve Hot

Serve immediately while hot, garnished with a few extra basil leaves for aroma and color.

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How Long to Prepare Thai Drunken Noodles

Prep Time: Most of the preparation lies in slicing, soaking, and mixing. It takes about 15–20 minutes to soak the rice noodles (depending on the type), while the other ingredients—like garlic, chilies, shallots, and protein—can be prepped during that time.

Cook Time: The actual cooking is lightning fast. Once the wok is hot, the whole dish comes together in under 10 minutes. This is truly a stir-fry at its best—quick, high-heat, and full of flavor.

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Tips for Perfect Thai Drunken Noodles

• Use a very hot wok: The key to a great stir-fry is heat. Make sure your wok or skillet is smoking hot before adding ingredients.
• Don’t overcrowd: Cook in batches if needed to avoid steaming your ingredients.
• Adjust spice carefully: Thai bird’s eye chilies are very spicy. Start with fewer and add more after tasting.
• Fresh basil at the end: Always add the Thai basil last so it stays aromatic and doesn’t wilt too much.
• Taste as you go: Adjust sauce levels at the end if needed—a splash of soy or a pinch of sugar can balance things out.

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Watch Out for These Mistakes While Cooking

• Over-soaking noodles: If you soak them too long, they’ll become mushy during stir-fry.
• Using too little heat: Stir-frying at low heat leads to soggy textures and dull flavors.
• Burning garlic/chilies: These cook very quickly, so be ready to move fast once they hit the pan.
• Overcooking protein: Especially with shrimp or tofu—remove from heat as soon as it’s done.
• Skipping Thai basil: Regular basil isn’t the same; it changes the aroma and flavor significantly.

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What to Serve With Thai Drunken Noodles?

1. Thai Iced Tea

The sweetness and creaminess perfectly balance the spice of the noodles.

2. Cucumber Salad

Crisp, cooling, and lightly tangy—it offers a refreshing contrast.

3. Fried Spring Rolls

Crispy and savory, they make a great textural pairing.

4. Tom Yum Soup

A sour-spicy starter that complements the rich noodles.

5. Mango Sticky Rice

Finish your meal with something sweet and tropical.

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Storage Instructions

Fridge: Let leftovers cool to room temperature, then store in an airtight container for up to 3 days. The noodles will soak up some sauce, so consider adding a splash of water or soy sauce when reheating.

Reheating: Stir-fry in a hot pan with a little oil or microwave in short bursts with a damp paper towel on top to prevent drying.

Freezing: Not recommended. Rice noodles tend to get mushy after freezing and thawing.

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Estimated Nutrition (Per Serving)

• Calories: ~450
• Protein: 20g
• Carbohydrates: 55g
• Fat: 15g
• Saturated Fat: 2.5g
• Sodium: 900mg
• Fiber: 3g
• Sugar: 6g

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Frequently Asked Questions

How spicy are Drunken Noodles?

They can be very spicy, depending on how many chilies you use. Start mild and build up as desired.

Can I make these noodles vegetarian or vegan?

Yes! Use tofu as your protein, and swap fish/oyster sauces with soy sauce and mushroom sauce.

What’s the difference between Pad See Ew and Drunken Noodles?

Pad See Ew is sweeter and less spicy, using Chinese broccoli and fewer aromatics. Drunken Noodles are hotter, with more garlic, chili, and basil.

Do I need a wok to make this?

No, a large non-stick or stainless skillet works fine. Just make sure it can handle high heat.

Can I make it ahead of time?

This dish is best fresh, but you can prep the sauce and ingredients in advance to make cooking super fast.

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Conclusion

Thai Drunken Noodles are the ultimate combination of heat, umami, and bold herbal flavor. With minimal prep and lightning-fast cooking, it’s one of those dishes that truly delivers on both taste and convenience. Whether you’re craving a spicy weeknight dinner or an impressive homemade takeout dish, this recipe hits the spot every single time.

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