Despite its name, Drunken Noodles (Pad Kee Mao) contains no alcohol—the name supposedly comes from the dish’s popularity as a late-night street food for those who had been drinking, or from the “drunken” wok technique that creates its signature smoky flavor.
Whatever the origin, this Thai noodle dish is a powerhouse of flavor: spicy, savory, and aromatic. Wide rice noodles are stir-fried with protein, fresh vegetables, and Thai basil in a bold sauce made from soy sauce, fish sauce, and plenty of chilies. It’s quick, satisfying, and guaranteed to wake up your taste buds.
Ingredients
For the Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (or regular soy sauce)
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 2 tablespoons water
For the Noodles:
- 8 oz (225g) wide rice noodles (fresh or dried)
- 2 tablespoons vegetable oil or peanut oil
- 2 cloves garlic, minced
- 2-3 Thai bird’s eye chilies, minced (adjust to heat)
- ½ lb (225g) chicken breast or thighs, thinly sliced (or shrimp, tofu, or beef)
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup Thai basil leaves (plus more for garnish)
- Lime wedges, for serving
Instructions
1. Prepare the Noodles: If using dried rice noodles, soak them in warm water for 20 to 30 minutes until pliable but still firm. Drain and set aside. If using fresh noodles, separate them gently.
2. Make the Sauce: In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, and water. Set aside.
3. Stir-Fry the Aromatics and Protein: Heat a large wok or skillet over high heat. Add the oil. Add the garlic and chilies, stir-frying for 30 seconds until fragrant. Add the chicken (or your chosen protein) and stir-fry for 3 to 4 minutes until cooked through.
4. Add Vegetables: Add the bell pepper and onion. Stir-fry for 2 minutes until crisp-tender.
5. Add Noodles and Sauce: Add the prepared noodles and the sauce. Toss everything together using tongs or two spatulas, stirring continuously for 2 to 3 minutes until the noodles are heated through and evenly coated.
6. Add Thai Basil: Add the Thai basil leaves and toss for another 30 seconds until wilted.
7. Serve: Transfer to a serving bowl or platter. Garnish with additional Thai basil leaves and serve immediately with lime wedges.
These Drunken Noodles are a bold, spicy, aromatic Thai classic that’s quick enough for a weeknight but flavorful enough to impress.
