Thai Drunken Noodles (Pad Kee Mao). Chewy rice noodles stir fried in a delicious sauce, chicken, vegetables, holy basil with spicy flavors! Ready in 30 minutes.
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What are Thai Drunken Noodles?
Thai Drunken Noodles (aka Pad Kee Mao in Thai) is a popular dish that comes from Thailand. Pad Kee Mao is made of wide fresh noodles stir fried in a salty umami tasting sauce made of soy sauce, dark soy sauce, oyster sauce, white vinegar, fish sauce and sugar.Â
My simple version of these noodles come with chicken or a protein of your choice, Chinese broccoli (aka Gai Lan), carrots, red chili, garlic, and holy basil. Many Thai restaurants or street food vendors will serve this Thai food. ​These spicy noodles are a fantastic option as a meal for dinner or lunch for good reason as they truly hit the spot thanks to the savory sauce and spicy aromatics.
Pad Kee Mao has become extremely popular on social media, thanks to the incredible flavors and those bouncy wide noodles! You'll find many Thai recipes for it online, my easy drunken noodles recipe are amazingly simple to make at home!
It's one of those stir fries in Thai cooking where the cooking process takes less time than the preparation. The star ingredients to this dish are the chewy rice noodles, chili garlic paste, holy basil and that savory sauce. Together they make an amazing combination for a flavor explosion!
​Ingredients
You’ll need the below ingredients for Thai drunken noodles. Please scroll down to below recipe card for exact measurements.
- Fresh rice noodles:Â I highly recommend fresh wide rice noodles over dry rice noodles. I understand fresh noodles may not be accessible to all. So, feel free to substitute with wide dry rice noodles.Â
- If you're using wide dry rice noodles, follow the package instructions. Or soak them in boiling hot water for 1 minute until they're limp but firm to touch and strain. Do not over soak. Alternatively, you can soak them in warm water for 15-30 minutes.Â
- Boneless skinless chicken thighs:Â or substitute with chicken breast or any protein of your choice, such as beef, ground beef, ground pork, pork with fat, shrimp, tofu, scallops or omit the meat and serve with a fried egg on top. Â
- Chinese broccoli, aka Gai-Lan: your local Asian market will carry this popular Asian leafy green in the produce aisle. Make sure to trim the thick stalk ends off as they are tougher to eat. If you can't find this vegetable, substitute with bok choy or choy sum (aka Yu choy)
- Carrots:Â or substitute with other vegetables like baby corn, red bell pepper, snow peas or snap peas.Â
- Red chili pepper: traditionally this dish uses Thai bird's eye chili peppers but these thai chilies are extremely spicy! If you can handle the heat of Thai chilis, then go for it! Or substitute with any red hot peppers you can handle. I like using capsicum annum.
- Thai holy basil, or substitute with regular Thai basil: or substitute with regular basil (aka Italian basil) as a last resort. The types of basil range in flavor and aroma, so I prefer using holy basil or fresh thai basil as a first resort. This ingredient is commonly used in Thai cuisine.
- Fresh garlic cloves
- Neutral oil: any flavorless oil like avocado oil, peanut oil, grapeseed oil, vegetable oil or canola oil with a high smoke point. I would avoid using olive oil or coconut oil due to its heavier scent.
Stir-Fry Sauce
- Regular soy sauce: aka all-purpose soy sauce. The label will simply say "soy sauce". This is different from dark soy sauce, which is darker in color and thicker in viscosity. You may also substitute with light soy sauce.
- Dark soy sauce: this is different from regular soy sauce. It's much thicker in viscosity and darker in color.
- Oyster sauce: or substitute with vegetarian stir fry sauce which is like a vegan oyster sauce. This sauce offers a deep umami taste to this Thai noodle dish.
- Fish sauce: or substitute with vegan fish sauce. Many Thai dishes will use this salty sauce. It also offers a deep umami taste.
- White vinegar: or substitute with rice vinegar to help round out the flavors (not shown in image or video above as this has been recently added).
- White granulated sugar, brown sugar, palm sugar or cane sugar will work.
Note: Your local Asian grocery stores will carry these ingredients. You may find some at your select grocery store or online, like on Amazon. ​
How to Make Thai Drunken Noodles
Make Noodle Sauce
In a small bowl, combine noodle sauce ingredients until sugar is dissolved. Set aside.
Make Red Chili Paste
In a mortar and pestle or food processor, grind garlic and chopped red chili into a chunky wet paste. Tip: Careful not to inhale this as it's very spicy smelling so when I pound it, I will usually cover the mortar with my hand.
Prepare Rice Noodles
Microwave fresh rice noodles for 2-3 minutes until warm and pliable to separate. Then split each rice noodle roll into half with clean hands or clean scissors, so it's easier to eat.
(If you're using fresh noodle sheets, slice them into 1 inch wide strands. If you're using dry rice noodles, you won't need to do this).
Fry Chicken
In a wok or large skillet on medium-high heat, add 1 tablespoon of oil. Once oil is hot, add sliced chicken thighs and spread apart quickly. Fry until cooked. Remove and set aside.
Fry Carrots & Chili Paste
Lower to medium heat, add chili garlic paste and carrots and cook for 20-30 seconds. Move to the side of the pan.
Toss in Noodles & Sauce
Raise to medium-high heat, pour in remaining oil into empty space of pan. Then add rice noodles and noodle sauce. GENTLY toss until noodles are coated in sauce. Allow noodles to sit in the pan for 30-45 seconds or more without movement so they can char for extra flavor!
Add Gai-Lan
Toss in gai-lan and gently toss with noodles. Cook until the veggies have softened.
Add Chicken & Basil
Add in cooked chicken and holy basil. Toss to mix. Remove off heat and enjoy!
Storage & Reheating
This dish is best consumed same day, but it will last up to 4 days in an airtight container stored in the fridge.
To reheat, cook on the stove top and add a splash of hot tap water to the noodles to help loosen them. Alternatively, you can microwave them for 2-3 minutes.Â
Expert Tips
- Prepare ingredients in advance because the cooking process is fast! Especially the noodle sauce.
- Avoid inhaling the chili paste as you grind it or cook it, as it can cause you to cough! I highly recommend turning on the stove fan.
- Use fresh rice noodles if possible over dried kind for best results! Fresh noodles are more chewy in texture.
- Do not overcook the chicken because you'll be stir frying it again later.
- A carbon steel wok will yield the best flavors because it offers a smoky taste! So if you have one use it. Unfortunately this can't be achieved with a regular non-stick pan. This also chars the noodles nicely.
FAQ
Yes! Feel free to use these suggestions if you wish:Â
- Bok choy
- Yu Choy
- Green onion
- Red belly pepper, green bell pepper, yellow bell pepper or orange bell pepper
- Celery
- Baby corn
Thai Drunken Noodles can be made gluten-free by substituting the dark and regular soy sauce with gluten-free soy sauce (or you can use tamari sauce, or coconut aminos may work). In addition, substitute the oyster sauce with a gluten-free version. This may be tricky to find but try searching online at the Asian supermarket.
Both Thai dishes are remarkably similar to the eye; however, there are a few key differences. Pad Kee Mao is packed with a variety of other vegetables and herbs, such as Gai-lan, carrots, holy basil, sometimes baby corn, finger root. Also, it's much spicier than pad see ew thanks to the red chili garlic paste. On the other hand, Pad See Ew is less spicy, and the primary vegetable is Gai lan.Â
Other Thai recipes you may enjoy!
​If you enjoyed my Pad Kee Mao recipe, you may like these other recipes:
📖 Recipe
Quick & Easy Thai Drunken Noodles (Pad Kee Mao)
Ingredients
- 19 oz fresh rice noodles (or see Notes if using dried rice noodles)
- 3 boneless skinless chicken thighs sliced thinly
- 2 cups Chinese broccoli aka Gai-Lan, chopped into 2 inch long pieces with stalk ends trimmed
- 1 cup Holy basil or sub with Thai basil or Italian Basil
- ½ cup carrots julienned
- 2 large red chili pepper chopped
- 6 cloves garlic
- 2 tablespoon vegetable oil or any neutral oil
Stir Fry Sauce:
- 2 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 1.5 tablespoon oyster sauce or sub with vegetarian stir fry sauce
- 1 tablespoon white vinegar or rice vinegar
- 1 tablespoon fish sauce
- 2.5 teaspoon white granulated sugar or sub with brown sugar, palm sugar or cane sugar
Instructions
- In a small bowl, combine noodle sauce ingredients. Set aside.
- In a mortar and pestle or food processor, grind garlic and chopped red chili into a chunky paste. Set aside.
- Microwave or steam fresh rice noodles for 2-3 minutes until warm so you can separate them easily. Then vertically split each rice noodle roll into half with hands or clean scissors, so it's easier to eat. (If you're using fresh noodle sheets, slice them into 1 inch wide strands). Using dry rice noodles? See Notes below.
- In a wok or large skillet on medium-high heat, add 1 tablespoon of oil. Once oil is hot, add sliced chicken thighs and spread apart quickly. Fry until cooked. Remove and set aside.
- Lower to medium heat, add chili garlic paste and carrots and cook for 20-30 seconds. Move to the side of the pan.
- Raise to medium-high heat, pour in remaining oil into empty space of pan. Then add rice noodles and noodle sauce.
- GENTLY toss until noodles are coated in sauce. Allow noodles to sit in the pan for 30-45 seconds or more without movement so they can char for additional flavor!
- Toss in Chinese broccoli and gently toss with noodles. Cook until greens have slightly softened.
- Add cooked chicken and holy basil. Gently toss. Remove off heat and enjoy!
Heidi | The Frugal Girls
Christie, great tips on not overcooking the noodles. Soft and chewy noodles in a savory spicy sauce... I think I'm in love! 💕💕
christieathome
Thanks Heidi! Glad I can share this tip!
Rebecca Dillon
Yum. I just love noodle dishes and this one looks amazing. Love the spice and basil!
christieathome
Thanks so much Rebecca!
Rosemary
Drunken noodles hehe this makes me laugh. We got Thai next week and it has me wanting to learn how to make more than just a red curry !!
christieathome
Haha! Me too! Because it totally would not make anyone drunk! I hope you enjoy making red curry, it's so good when homemade and done right.
Kayla
Sounds delicious! If I wanted to use red chili paste (for times sake) instead of making my own. How much would you suggest I use? And would I still need the garlic?
Christie Lai
About 2 tbsps could work and yes the garlic is recommended.
Michelle | Sift & Simmer
Christie, these drunken noodles look so flavourful with all that sauce! Wish holy basil was more readily available here! It sure makes a difference!
Sara
I had Pad Kee Mao for the first time last night at a Thai restaurant. It was fantastic. After reading your article, I attempted to make it myself today. It turned out great. Thank you really much:)
christieathome
Thank you for making my recipe Sara! Glad you enjoyed it 🙂
Eti
Hello!!! These noodles look amazing !! Is your calorie information per portion or for the full dish (in this case the full dish is 2 portions)?
christieathome
Hi Eti! Thank you very much! Yes the calorie information is per portion which is two large servings.
Carmen Ling
First time trying this at home. I bought fresh rice noodles as you recommended and it was easy to separate the noodles by warming them in the microwave! The flavor was delicious but a tad bit salty and I even used low sodium soy sauce. Next time I will try using less soy sauce.
christieathome
Thanks so much for making my recipe, Carmen! Glad my tip helped and I appreciate your feedback on the saltiness. I will reduce the soy sauce amount in my recipe for next time 🙂 Have a lovely day!