If you’re craving a meal that’s bold, aromatic, and downright irresistible, this Drunken Noodles Recipe is exactly what you need. Packed with tender rice noodles, vibrant veggies, juicy chicken or shrimp, and the unmistakable punch of Thai basil, this dish brings the bustling flavors of Thailand right to your table. The savory, slightly sweet, and spicy sauce clings to every noodle, making every bite an adventure. Whether you’re new to Thai cooking or already a fan of big, zesty flavors, this recipe will earn a permanent spot in your dinner rotation.
Ingredients You’ll Need
This Drunken Noodles Recipe comes together with a handful of pantry staples and fresh ingredients that each play a starring role. Every component is essential for building the dish’s signature layers of flavor and stunning presentation.
- Wide rice noodles: The chewy texture soaks up all the bold flavors of the sauce and holds up beautifully in the stir-fry.
- Vegetable oil: A neutral oil that helps everything sizzle and keeps the noodles glossy.
- Garlic cloves: Freshly minced for a deep, savory aroma that’s the foundation of the dish.
- Shallots: Sweet and mild, they add a subtle complexity to the stir-fry.
- Red bell pepper: Adds a pop of color and sweetness to balance the heat.
- Green bell pepper: Brings a fresh crunch and a touch of earthiness.
- Thai chili (optional): For those who love heat, this tiny chili packs a mighty punch—add as much as your spice tolerance allows!
- Thai basil leaves: The signature ingredient that infuses the noodles with a peppery, slightly sweet flavor—don’t skip it!
- Large eggs: Lightly beaten, they create soft curds that cling to the noodles and soak up the sauce.
- Chicken breast or shrimp: Choose your favorite protein for a satisfying, hearty meal—thin slices cook quickly and evenly.
- Oyster sauce: This thick, savory sauce gives depth and umami to the dish.
- Soy sauce: Adds saltiness and a classic Asian flavor.
- Fish sauce: Just a splash gives that authentic Thai tang and complexity—don’t worry, it won’t taste fishy!
- Dark soy sauce: Provides rich color and a touch of molasses-like sweetness.
- Brown sugar: Balances the salty and spicy notes with a hint of sweetness.
How to Make Drunken Noodles Recipe
Step 1: Soak the Rice Noodles
Start by soaking your wide rice noodles in warm water for about 30 minutes, or until they’re pliable and just softened. This crucial step prevents the noodles from becoming mushy in the stir-fry, and ensures they soak up every bit of the flavorful sauce later on. Drain and set them aside—you’re one step closer to noodle perfection!
Step 2: Mix the Sauce
While the noodles are soaking, whisk together the oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar in a small bowl. This blend is the soul of the Drunken Noodles Recipe, delivering sweet, savory, and salty notes in every bite. Set it aside so it’s ready when you need it.
Step 3: Stir-Fry the Aromatics
Heat the vegetable oil in a large skillet or wok over medium-high heat. Toss in the minced garlic, sliced shallots, and Thai chili (if you’re braving the heat). Stir-fry for about 30 seconds—just until everything is fragrant and the kitchen smells amazing.
Step 4: Cook the Protein
Add your chicken or shrimp to the pan, and stir-fry until it’s nicely browned and cooked through, about 3 to 5 minutes. Thin slices mean the protein will cook quickly and stay juicy.
Step 5: Scramble the Eggs
Push the cooked chicken or shrimp and aromatics to the side of the pan, then pour the lightly beaten eggs into the empty space. Let them set for a few seconds, then scramble until just cooked. Mix them back in with the rest of the ingredients.
Step 6: Add Noodles, Veggies, and Sauce
Add the drained noodles, red and green bell peppers, and the premixed sauce to the skillet. Toss everything together vigorously, making sure the noodles are coated and the bell peppers are just starting to turn tender—about 2 to 3 minutes.
Step 7: Finish with Thai Basil
Right at the end, stir in the Thai basil leaves and cook for another minute, just until they’re wilted and releasing their magical aroma. Serve your Drunken Noodles Recipe hot and fresh from the wok for the best flavor and texture!
How to Serve Drunken Noodles Recipe
Garnishes
Drunken Noodles absolutely love a good garnish! Try a handful of extra Thai basil leaves, a wedge of lime for a zesty squeeze, or a sprinkle of sliced green onions and fresh chili for an extra kick. These little touches add color, freshness, and a finishing layer of flavor.
Side Dishes
Pair your Drunken Noodles Recipe with cooling cucumber salad, steamed jasmine rice, or Thai spring rolls for a full-on Thai feast. Each side dish balances out the bold flavors of the noodles, making the meal well-rounded and satisfying.
Creative Ways to Present
For a fun twist, serve the noodles in takeout-style boxes with chopsticks, pile them high on a big platter for family-style sharing, or even nestle them into lettuce cups for a fresh, hand-held version. However you present them, these noodles are showstoppers!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Pop them in an airtight container and refrigerate for up to 3 days. The flavors will deepen overnight, making your next-day lunch even more delicious. Be sure to cool the noodles completely before storing to maintain the best texture.
Freezing
While Drunken Noodles Recipe is best enjoyed fresh, you can freeze leftovers in a pinch. Place cooled noodles in a freezer-safe container and freeze for up to a month. Note that the texture of rice noodles may soften a bit after thawing, but the taste will still be fantastic.
Reheating
To reheat, splash a tablespoon of water over the noodles and microwave in 30-second intervals, stirring each time, until warmed through. Or quickly toss them in a hot pan for a couple of minutes to revive the stir-fry magic. Add fresh basil at the end, if you have it, to brighten things up.
FAQs
Can I make this Drunken Noodles Recipe vegetarian?
Absolutely! Swap the chicken or shrimp for tofu, and use plant-based oyster and fish sauce alternatives. The result is just as flavorful, and you get to enjoy all the signature aromas and textures of the classic dish.
What’s the best substitute for Thai basil?
If you can’t find Thai basil, regular basil will work in a pinch, though the flavor will be milder and less peppery. For an extra punch, add a few fresh mint leaves or a sprinkle of cilantro to mimic Thai basil’s unique fragrance.
How spicy is this Drunken Noodles Recipe?
It’s all up to you! The Thai chili is optional, so you can dial the spice up or down to suit your taste. Start with a little and add more if you’re feeling adventurous—remember, it’s always easier to add heat than to take it away.
Can I use a different protein?
Definitely. This recipe is incredibly flexible—try beef, pork, or even a medley of mushrooms for a vegetarian twist. Just make sure your protein is thinly sliced so it cooks quickly and evenly.
Why are they called Drunken Noodles?
Despite the name, there’s no alcohol in the dish! The name comes from the idea that these noodles are so spicy and flavorful, you’ll want a cold drink to go with them—or that they’re the perfect meal after a night out!
Final Thoughts
I can’t say enough good things about this Drunken Noodles Recipe—it’s the kind of dish that never fails to wow a crowd or satisfy a craving. If you’re ready for big flavors and a fun cooking experience, give this recipe a try. You might just find yourself coming back for seconds (or thirds)!
Print
Drunken Noodles Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Drunken Noodles, or Pad Kee Mao, is a vibrant and spicy Thai stir-fry dish featuring wide rice noodles tossed with aromatic garlic, shallots, bell peppers, Thai basil, and your choice of chicken or shrimp. Enhanced with a savory sauce made from oyster, soy, fish sauces, and brown sugar, this dish delivers a perfect balance of sweet, salty, and spicy flavors. Quick to prepare and packed with fresh ingredients, it’s a flavorful main course that’s perfect for any weeknight dinner.
Ingredients
Noodles and Protein
- 8 oz wide rice noodles
- 8 oz chicken breast or shrimp, thinly sliced
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 2 shallots, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small Thai chili (optional, finely chopped)
- 1 cup Thai basil leaves
- 2 large eggs, lightly beaten
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons brown sugar
Instructions
- Soak Noodles: Soak the wide rice noodles in warm water for 30 minutes or until softened. Drain and set aside to prepare for stir-frying.
- Prepare Sauce: In a small bowl, combine oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar. Mix well and set aside.
- Cook Aromatics and Protein: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic, sliced shallots, and chopped Thai chili (if using). Stir-fry for about 30 seconds until fragrant. Add the sliced chicken or shrimp and cook for 3 to 5 minutes until browned and fully cooked through.
- Scramble Eggs: Push the cooked ingredients to one side of the pan. Pour in the beaten eggs on the empty side and scramble them until just set. Then, combine the eggs with the cooked meat and aromatics.
- Add Noodles, Vegetables, and Sauce: Add the drained noodles, sliced red and green bell peppers, and the prepared sauce to the pan. Toss everything together thoroughly to evenly coat the noodles and cook for 2 to 3 minutes until the vegetables soften slightly.
- Finish with Thai Basil: Stir in the Thai basil leaves and continue cooking for another minute until the basil wilts and releases its aroma. Remove from heat and serve hot.
Notes
- Thai basil adds a distinctive aromatic flavor; if unavailable, regular basil can be used though the flavor will be different.
- Adjust the amount of Thai chili to suit your preferred spice level.
- For a vegetarian version, substitute chicken or shrimp with firm tofu and replace oyster and fish sauces with plant-based alternatives such as mushroom sauce and soy sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 135mg
