Why You’ll Love Thai Drunken Noodles Recipe
This dish is fast, vibrant, and packed with authentic Thai flavors. The combination of garlic, ginger, Thai basil, and sauces creates a rich, aromatic profile, while the wide rice noodles soak up every bit of flavor. It’s perfect for busy days when you want something delicious and filling in under 20 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Oyster sauce
- Dark soy sauce
- Soy sauce
- Fish sauce
- Water
- Light brown sugar
- Wide rice noodles
- Cooking oil
- Chicken breasts
- Yellow onion
- Dried mild Thai chiles
- Green onions
- Garlic cloves
- Fresh ginger
- Baby corn
- Thai basil
Directions
- In a bowl, whisk together oyster sauce, dark soy sauce, soy sauce, fish sauce, water, and brown sugar. Set aside.
- Place the rice noodles in a large pot of hot water, turn off the heat, and let them soak for 8 to 10 minutes until tender. Drain and set aside.
- Heat 2 tablespoons of oil in a wok over high heat. Once hot, add the sliced chicken and spread it out. Cook for 2 to 3 minutes, then stir-fry until fully cooked and lightly browned. Remove and set aside.
- In the same wok, add the remaining oil. Stir-fry the onions and dried chiles for 1 to 2 minutes until slightly charred.
- Add the green onions, garlic, and ginger. Stir-fry for another 1 to 2 minutes until fragrant.
- Return the chicken to the wok. Add the baby corn, Thai basil, cooked noodles, and prepared sauce.
- Toss everything together over high heat until well combined and heated through.
- Serve immediately while hot.
Servings and timing
This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
Variations
You can swap chicken for shrimp, beef, or tofu. For extra heat, use fresh Thai chilies instead of dried ones. Add vegetables like bell peppers, snap peas, or broccoli for more texture. If you prefer a milder flavor, reduce the number of chilies.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a wok or skillet over medium heat with a splash of water or soy sauce to loosen the noodles. You can also microwave in short intervals, stirring in between to ensure even heating.
FAQs
What does Pad Kee Mao mean?
It translates roughly to “drunken noodles,” though the dish doesn’t contain alcohol. The name refers to its bold flavors, often enjoyed with drinks.
Can I use fresh rice noodles?
Yes, fresh rice noodles work very well and require less soaking time.
How do I prevent noodles from sticking?
Toss them lightly with oil after draining and avoid overcooking.
Can I make this vegetarian?
Yes, substitute the chicken with tofu and use vegetarian versions of oyster and fish sauce.
Is this dish very spicy?
It can be moderately spicy, but you can adjust the chili amount to your preference.
What is Thai basil, and can I substitute it?
Thai basil has a slightly spicy, anise-like flavor. If unavailable, regular basil can be used, though the taste will differ slightly.
Can I prepare the sauce ahead of time?
Yes, the sauce can be mixed ahead and stored in the refrigerator for a day or two.
What type of pan should I use?
A wok is ideal for high-heat cooking, but a large skillet can also work.
Can I freeze drunken noodles?
It’s not recommended, as the noodles can become mushy when thawed.
How do I keep the chicken tender?
Cook it quickly over high heat and avoid overcooking.
Conclusion
Thai Drunken Noodles (Pad Kee Mao) is a quick and flavorful stir-fry that delivers bold taste with minimal effort. With its combination of tender noodles, savory sauce, and aromatic herbs, it’s a satisfying dish perfect for weeknights or whenever you crave something delicious and comforting.
