If you’ve ever craved a vibrant, spicy noodle dish that bursts with bold flavors and fresh herbs, then you’re in for a treat with this Drunken Noodles Recipe. Known for its perfect balance of savory, sweet, and fiery elements, this Thai classic is a feast for both the eyes and palate. Wide rice noodles are stir-fried with tender chicken, crunchy bell peppers, aromatic garlic, and plenty of fresh Thai basil, all coated in a luscious sauce that brings everything together beautifully. Whether you’re cooking for family or impressing friends, this dish delivers authentic Thai comfort food right at home.
Ingredients You’ll Need
Getting your hands on the right ingredients is half the fun with this Drunken Noodles Recipe. Each component plays a starring role, adding layers of texture and punchy flavors that are essential to the dish’s signature charm.
- 8 ounces wide rice noodles: The foundation of the dish, these noodles soak up the sauce perfectly and give a satisfying bite.
- 2 tablespoons vegetable oil: Great for high-heat stir-frying without overpowering the flavors.
- 1 pound chicken breast or thighs, thinly sliced: Tender protein that cooks quickly and absorbs the sauce beautifully.
- 4 garlic cloves, minced: Adds pungent warmth and deep aromatic notes.
- 2 Thai bird’s eye chilies or 1 red chili, thinly sliced: Brings the spicy kick that’s key to authentic flavor—adjust to your heat preference.
- 1 red bell pepper, sliced: Offers a sweet crunch and vibrant color contrast.
- 1 small onion, sliced: Adds subtle sweetness and texture.
- 1 cup Thai basil leaves (or regular basil): The herb that defines this dish, with a distinctive anise-like fragrance.
- 2 green onions, chopped: For freshness and a mild oniony bite as a finishing touch.
- For the sauce:
- 3 tablespoons soy sauce: The salty umami base that ties everything together.
- 2 tablespoons oyster sauce: Adds rich, savory depth.
- 1 tablespoon fish sauce: Offers authentic Southeast Asian umami and complexity.
- 1 tablespoon dark soy sauce (or substitute with more regular soy sauce): Gives color and a subtle sweetness.
- 2 teaspoons brown sugar: Balances the salty and spicy notes with gentle sweetness.
How to Make Drunken Noodles Recipe
Step 1: Prepare the Noodles
Start by cooking the wide rice noodles according to the package instructions, usually soaking or boiling until tender but still slightly firm. Once cooked, rinse them under cold water to stop the cooking process and set aside. This ensures your noodles won’t become mushy when stir-fried later and will absorb the flavors perfectly.
Step 2: Mix the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, dark soy sauce, and brown sugar. This sauce blend is vital for the Drunken Noodles Recipe, bringing a harmonious mix of salty, sweet, and umami flavors that make the dish so addictive. Set this aside while you get the rest of the ingredients ready.
Step 3: Sauté Aromatics and Chicken
Heat your vegetable oil over medium-high heat in a large skillet or wok. Add minced garlic and sliced chilies, sautéing for just 30 seconds until fragrant—this little step releases an irresistible aroma that will have your kitchen smelling incredible. Toss in the sliced chicken, cooking for about 4 to 5 minutes until it turns golden brown and is cooked through.
Step 4: Cook the Vegetables
Add the sliced bell pepper and onion to the pan with the chicken. Stir-fry everything for another 2 to 3 minutes until the vegetables are just tender but still keep a bit of crunch. This texture contrast is part of what makes the dish so satisfying to eat.
Step 5: Combine Noodles and Sauce
Now it’s time to bring everything together. Add the cooked noodles and the prepared sauce to the pan. Toss everything thoroughly to coat the noodles and chicken evenly in that luscious sauce. Heat through for about 2 more minutes, letting the noodles soak up all those wonderful flavors.
Step 6: Add Basil and Green Onions
Turn off the heat and quickly stir in the Thai basil leaves and chopped green onions. The residual heat wilts the basil gently, releasing its fragrant oils without losing that fresh pop. This finishing touch elevates the dish to true Thai authenticity. Serve immediately and get ready to dig in!
How to Serve Drunken Noodles Recipe
Garnishes
Enhance your Drunken Noodles with lime wedges for a zesty squeeze just before eating, or sprinkle with extra fresh Thai basil leaves for a burst of herbal aroma. If you love a bit more heat, freshly chopped chilies or a drizzle of chili oil can be wonderful finishing touches that personalize the dish even further.
Side Dishes
This spicy noodle stir-fry pairs wonderfully with light, refreshing sides that balance its bold flavors. Think crisp cucumber salad with a tangy dressing or a simple steamed vegetable medley. For a heartier meal, jasmine rice or a bowl of tom yum soup can complement this dish perfectly.
Creative Ways to Present
Serve this Drunken Noodles Recipe in individual bowls lined with extra basil leaves for a restaurant-worthy look. You can also pile the noodles on a large platter surrounded by lime wedges and garnish sheaves, inviting everyone to help themselves family-style. For a twist, try wrapping the noodles in lettuce leaves for a fresh, handheld bite.
Make Ahead and Storage
Storing Leftovers
Leftover Drunken Noodles keep well in an airtight container in the refrigerator for up to 3 days. Because the noodles absorb sauce over time, they might firm up slightly, but reheating with a splash of water or broth revives their texture nicely.
Freezing
While freshly made Drunken Noodles shine brightest, you can freeze leftovers by placing them in a freezer-safe container. Use within 1 month for the best quality. Note that thawed noodles might be a bit softer, so freezing is best for convenience rather than perfect texture preservation.
Reheating
Reheat your saved Drunken Noodles gently on the stovetop in a skillet over medium heat, adding a little water or broth to loosen the sauce and prevent sticking. Stir frequently until heated through. Avoid the microwave if possible, as it can make the noodles rubbery.
FAQs
Can I make Drunken Noodles Recipe vegetarian?
Absolutely! Swap the chicken for tofu and replace fish sauce with additional soy sauce or tamari. You can also add extra vegetables like mushrooms or snap peas for more flavor and texture while keeping the dish plant-based.
What if I can’t find Thai basil?
If you can’t find Thai basil, sweet basil is a good substitute. To mimic the slight anise flavor, try adding a small squeeze of lime or a few fresh mint leaves for a fresh twist. It won’t be exactly the same but still delicious.
How spicy is Drunken Noodles?
The heat level depends on how many chilies you add. The Thai bird’s eye chilies pack quite a punch, so start with less if you prefer mild spice and adjust to your taste. The dish is meant to have some kick, but it can absolutely be toned down.
Can I use other proteins instead of chicken?
Yes, this recipe is very flexible. Shrimp, beef, pork, or even a mix of your favorite proteins all work well. Just adjust cooking times accordingly, as shrimp cooks faster and beef may need a bit more time based on the cut.
What noodles are best for Drunken Noodles Recipe?
Wide rice noodles are traditional and ideal as they absorb sauces well and have a chewy texture that holds up to stir-frying. If they’re unavailable, flat rice noodles or pad thai noodles are fine substitutes, just be mindful of cooking times to avoid mushiness.
Final Thoughts
This Drunken Noodles Recipe is one of those dishes you’ll find yourself coming back to again and again, whether for a quick weeknight dinner or a weekend treat. Its wonderful blend of spicy, savory, and aromatic elements makes each bite a little celebration. So go ahead, gather your ingredients, and dive right into making this flavorful Thai classic your own—your taste buds will thank you!
Print
Drunken Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Description
Drunken Noodles, or Pad Kee Mao, is a flavorful and spicy Thai stir-fry dish featuring wide rice noodles, tender chicken, vibrant vegetables, and aromatic Thai basil all tossed in a savory sauce made with soy, oyster, fish sauce, and a hint of sweetness from brown sugar. Perfect for a quick weeknight meal with authentic Thai flavors.
Ingredients
Main Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 1 pound chicken breast or thighs, thinly sliced
- 4 garlic cloves, minced
- 2 Thai bird’s eye chilies or 1 red chili, thinly sliced (adjust to taste)
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 cup Thai basil leaves (or regular basil)
- 2 green onions, chopped
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce (or substitute with more regular soy sauce)
- 2 teaspoons brown sugar
Instructions
- Prepare the noodles: Cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and set aside.
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, dark soy sauce, and brown sugar until well combined to create the savory sauce base.
- Cook aromatics and chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced chilies, sautéing for about 30 seconds until fragrant. Add the sliced chicken and cook for 4 to 5 minutes until it’s browned and cooked through.
- Cook vegetables: Add sliced red bell pepper and onion to the skillet. Stir-fry for 2 to 3 minutes until the vegetables are just tender but still retain some crunch.
- Combine noodles and sauce: Add the cooked noodles and the prepared sauce to the skillet. Toss everything together thoroughly to coat evenly and heat through, cooking for about 2 more minutes.
- Finish with herbs: Turn off the heat. Stir in the Thai basil leaves and chopped green onions until the basil wilts. Serve the dish immediately for the best flavor.
Notes
- Using Thai basil is key for the authentic flavor, but if unavailable, substitute with sweet basil and add a squeeze of lime juice for brightness.
- For a vegetarian version, replace chicken with firm tofu and swap the fish sauce for additional soy sauce or tamari.
- Adjust the number of chilies based on your preferred spice level.
- Use wide rice noodles for the best texture and authenticity.
