Name: Thai Drunken Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 8 oz wide rice noodles; 4 cloves garlic, minced; 3 red Thai chilies, chopped (adjust to taste); 1 cup Thai basil leaves; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon oyster sauce; 1 tablespoon fish sauce; 2 teaspoons brown sugar; 2 tablespoons vegetable oil; 1 cup sliced bell peppers or onions (optional); 1 cup sliced chicken, shrimp, or tofu (your choice)

A fiery blend of sweet, savory, and spicy, Thai Drunken Noodles are the ultimate comfort food with a kick. Known in Thailand as “Pad Kee Mao,” this dish features wide rice noodles stir-fried in a garlicky, soy-based sauce with vibrant Thai basil and chili for heat. Despite the name, there’s no alcohol involved — the “drunken” part refers to how perfectly this dish pairs with a cold beverage.

What makes Drunken Noodles irresistible is their perfect balance of flavors and textures. The chewiness of rice noodles, crisped edges from high-heat cooking, and the fresh, peppery burst from Thai basil all combine to create a dish that hits every note. Whether you’re craving something bold or looking for a fun new stir-fry, this recipe delivers.

Preparation Phase & Tools to Use

Before you get cooking, let’s talk tools. For Thai Drunken Noodles, high heat and speed are key.

Wok or Large Skillet: A wok is ideal due to its shape, allowing quick and even cooking. A large skillet works too, just ensure it’s preheated well.
Tongs or Spatula: For tossing the noodles efficiently and evenly coating everything in the sauce.
Sharp Knife: Essential for prepping vegetables, herbs, and proteins finely and quickly.

Cutting Board: Keeps everything clean and organized during prep.
Mixing Bowl: Helpful for combining the sauce ingredients ahead of time so you can add them quickly during the stir-fry process.

Each of these tools helps you work fast and clean—crucial since stir-frying happens in just a few minutes. Set them all up before turning on the heat.

Ingredients for the Thai Drunken Noodles

Each ingredient plays a bold and flavorful role in creating authentic Thai Drunken Noodles:

Wide Rice Noodles: The chewy base that soaks up all the delicious sauce.
Garlic: Adds sharpness and a fragrant foundation.

Red Chilies: Essential for heat—adjust to your spice preference.
Thai Basil Leaves: The soul of the dish. Its distinct peppery flavor is key.
Soy Sauce (light and dark): For umami depth and caramel color.

Oyster Sauce: Adds a rich, savory undertone.
Fish Sauce: Brings a punch of authentic Thai saltiness.
Brown Sugar: Balances the salt and heat with a touch of sweetness.

Vegetable Oil: Needed for high-heat stir-frying.
Optional Veggies (like bell pepper or onion): Add color and crunch.
Protein of Choice (chicken, tofu, or shrimp): To make it heartier and satisfying.

These ingredients come together in a quick stir-fry to create a dish that’s bold and addictive.

How To Make the Thai Drunken Noodles

Step 1: Prep the Sauce

Whisk together soy sauce, oyster sauce, fish sauce, and brown sugar in a small bowl. Set it aside so it’s ready to go once the wok is hot.

Step 2: Soften the Noodles

If using dried wide rice noodles, soak them in hot water until tender but still chewy. Drain and set aside.

Step 3: Stir-Fry Aromatics

Heat oil in a wok over high heat. Add minced garlic and chopped chilies, stir-frying quickly for about 30 seconds until fragrant.

Step 4: Add Protein

Toss in your sliced chicken, tofu, or shrimp. Cook until it’s nearly done.

Step 5: Add Veggies

Add in sliced onions or bell peppers if using. Stir-fry just until slightly tender to keep a nice crunch.

Step 6: Add Noodles and Sauce

Toss in the softened noodles and pour the sauce mixture over everything. Stir-fry until the noodles are well coated and start to char slightly on the edges.

Step 7: Finish with Basil

Turn off the heat and immediately stir in the Thai basil leaves. Let the residual heat wilt them perfectly.

How to Serve and Store Thai Drunken Noodles

Serve Thai Drunken Noodles hot and fresh straight from the wok. They pair wonderfully with a wedge of lime on the side or a chilled Thai iced tea to mellow the heat.

For storage, let leftovers cool completely and transfer to an airtight container. Refrigerate for up to 3 days. To reheat, a quick toss in a hot skillet with a splash of water will bring them back to life without drying out the noodles.

Frequently Asked Questions

What makes Drunken Noodles “drunken”?

Despite the name, there’s no alcohol in the dish. The term comes from its spicy flavor, which supposedly makes you want to gulp down a cold drink.

Can I make this dish vegetarian or vegan?

Absolutely! Use tofu for protein and substitute mushroom or soy sauce for fish sauce. Oyster sauce also comes in a vegan version.

Are Thai basil and Italian basil the same?

No, Thai basil has a distinct anise-like, spicy flavor that Italian basil lacks. It’s key for authenticity in this dish.

Can I use other types of noodles?

Wide rice noodles are traditional, but you can use linguine or fettuccine in a pinch. The texture will differ slightly.

How spicy is this dish?

It’s naturally on the spicier side, but you can adjust the chili amount to your liking. Start with fewer and add more as desired.

Can I meal-prep Drunken Noodles?

It’s best eaten fresh, but you can prep the sauce and ingredients ahead of time to make quick cooking easier.

Want More Noodle Ideas with Bold Flavor?

If you love these Thai Drunken Noodles, you’ll probably enjoy these other Life With Olivia favorites:

Garlic Chicken Lo Mein for a garlicky twist on a classic.

Creamy Jamaican Shrimp Rasta Pasta for a Caribbean kick.
Sticky Honey Garlic Steak and Rotini when you crave savory-sweet goodness.
One-Pot Chicken Parmesan Mac & Cheese if you’re into creamy, cheesy indulgence.

Beef and Rotini in Garlic Parmesan Sauce for a comfort-packed skillet dinner.

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And let me know in the comments how yours turned out. Did you make it extra spicy? Add shrimp or stick with chicken?

I love hearing how you make these recipes your own. Ask questions, share tips—let’s keep this kitchen fun and flavorful.

Thai Drunken Noodles

Author: Olivia McKenney
Total Time: 25 minutes

Yield: 2 servings

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Description

These Thai Drunken Noodles (Pad Kee Mao) are a bold, spicy, and flavorful stir-fry made with wide rice noodles, garlic, Thai chilies, fresh Thai basil, and your protein of choice. It’s a quick, satisfying dish perfect for busy weeknights, packed with the perfect balance of sweet, salty, and heat.