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Drunken noodles, known in Thailand as Pad Kee Mao, are a bold and spicy stir-fried noodle dish celebrated for their rich flavors and fiery kick. Despite the name, there’s no alcohol in the recipe — the term “drunken” comes from the dish’s popularity as a late-night street food, often eaten after drinking, or because its intense flavors pair well with a cold beer. Made with wide rice noodles, garlic, chilies, soy sauce, fish sauce, and oyster sauce, the dish balances salty, savory, and spicy notes. Fresh Thai basil adds an aromatic finish that sets it apart from other noodle stir-fries. Typically tossed with vegetables, eggs, and a choice of protein such as chicken, beef, shrimp, or tofu, drunken noodles are a satisfying, comforting dish that showcases the punchy, well-balanced flavors of Thai cooking.
Table of Contents
Key Ingredients for Drunken Noodles (Pad Kee Mao)
- Fresh Rice Noodles – Fresh, broad noodles are ideal for soaking up the bold sauce and giving the dish its signature chewy texture.
- Garlic & Thai Chilies – The heart of the dish’s aroma and spice, bringing heat and fragrance.
- Protein of Choice – Commonly chicken, beef, shrimp, or tofu, stir-fried until tender.
- Vegetables – Bell peppers, baby corn, broccoli, and onions add crunch, color, and balance.
- Fish Sauce & Oyster Sauce – Create the salty, umami backbone of the dish.
- Soy Sauce (Light & Dark) – Adds depth, savoriness, and helps caramelize the noodles.
- Eggs – Scrambled into the stir-fry for extra richness.
- Thai Basil (Holy Basil preferred) – A fragrant finishing herb that gives the dish its distinct flavor.
Types of Noodles and How to Prepare Them
The noodles are the heart of drunken noodles, giving the dish its chewy, satisfying texture.
- Fresh Wide Rice Noodles (Sen Yai) – These are the traditional choice, thick and flat, perfect for absorbing the bold sauce. They can often be found in Asian grocery stores in the refrigerated section. To prepare, gently separate the strands before stir-frying. If they’re stuck together, warm them briefly in the microwave or soak in hot water for a few minutes to loosen.
- Dried Wide Rice Noodles – A convenient alternative if fresh noodles aren’t available. Look for packages labeled as “wide rice sticks.” To prepare, soak them in very hot water for 20–30 minutes until pliable but not mushy. Drain well and add directly to the wok for stir-frying, where they’ll finish cooking in the sauce.
How to Make Drunken Noodles (Pad Kee Mao)
- Prepare the Noodles
- If using fresh rice noodles, separate them gently and set aside.
- If using dried rice noodles, soak them in hot water until just pliable but not fully soft, then drain.
- Make the Sauce
- In a small bowl, mix together light soy sauce, dark soy sauce, fish sauce, oyster sauce, and a pinch of sugar.
- Stir until well combined and set aside.
- Cook the Protein
- Add your choice of chicken, beef, shrimp, or tofu.
- Stir-fry until cooked through and lightly browned.
- Stir-Fry the Aromatics
- Heat oil in a large wok or skillet over medium-high heat.
- Add minced garlic and sliced Thai chilies, stir-frying until fragrant.
- Add Vegetables
- Toss in sliced bell peppers, onions, and other vegetables of choice.
- Add Noodles & Sauce
- Increase heat to high, then add the rice noodles.
- Pour the prepared sauce over and toss quickly to coat the noodles evenly.
- Stir-fry for 1–2 minutes until noodles are glossy and slightly caramelized.
- Finish with Thai Basil and broccolli leaves
- Remove from heat and stir in fresh Thai basil leaves until wilted and aromatic.
- Serve Hot
- Plate immediately and enjoy as a bold, spicy, and comforting Thai street food classic.
Drunken Noodles (Pad Kee Mao)
Drunken noodles are a spicy Thai stir-fry made with wide rice noodles, fresh basil, chilies, and a savory-sweet sauce for bold flavor.
Ingredients
- 750 g fresh rice noodles
- 4 boneless skinless chicken thighs
- 2 tbsp soy sauce
- 1 tsp white pepper
- 1 small onion
- 1 birds eye chili
- 4 cloves garlic
- 4 chinese broccoli
- 1 handful thai basil leaves
Sauce
- 1½ tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
Instructions
- Separate your fresh rice noodles and set them aside.750 g fresh rice noodles
- Cut your chicken thighs in to 1 inch pieces, season with soy sauce and white pepper, set aside.4 boneless skinless chicken thighs, 2 tbsp soy sauce, 1 tsp white pepper
- Cut up all your vegetables and aromatics. Chop onions, chilis, garlic, and Chinese broccoli (separate the greens from the stems)1 small onion, 1 birds eye chili, 4 cloves garlic, 4 chinese broccoli, 1 handful thai basil leaves
- Mix together all sauce ingredients and set aside.1½ tbsp brown sugar, 2 tbsp soy sauce, 2 tbsp dark soy sauce, 2 tbsp fish sauce, 2 tbsp oyster sauce
- Into a hot pan, cook your chicken thighs for 5 minutes or until cooked through. Remove and set aside.4 boneless skinless chicken thighs
- Add your chopped onions, garlic, chilies, and broccoli stems. stir 2 minutes.1 small onion, 4 cloves garlic, 4 chinese broccoli, 1 birds eye chili
- Add the cooked chicken back in along with your separated rice noodles.750 g fresh rice noodles
- Pour your premixed sauce from earlier along the edges of the pan. Mix well with the noodles for 2 minutes or until the sauce has absorbed in to the noodles.
- Finish with the Chinese broccoli greens and thai basil leaves.4 chinese broccoli, 1 handful thai basil leaves
