Name: Better-Than-Takeout Drunken Noodles (Pad Kee Mao)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 8 oz wide rice noodles (fresh or dried); 2 tbsp oil (vegetable or sesame); ½ lb protein (chicken, shrimp, tofu, or beef), thinly sliced; 3 cloves garlic, minced; 1-2 Thai chilies, finely chopped (adjust to spice preference); ½ onion, sliced; 1 bell pepper, sliced; 1 cup Thai basil leaves (or regular basil); 3 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp fish sauce; 1 tsp sugar (or honey); 1 tbsp dark soy sauce (for color and depth); 1 tbsp water

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If you’ve ever had a craving for spicy, saucy noodles that pack a punch of flavor, Drunken Noodles (Pad Kee Mao) is the answer. This Thai street food classic is a perfect balance of heat, savoriness, and just the right touch of sweetness. And no, there’s no alcohol in it—the name comes from the idea that these bold, spicy noodles are the ultimate cure after a late night out!

Why You’ll Love This Recipe

Quick & easy – Ready in just 30 minutes, faster than takeout!
Big, bold flavors – A perfect mix of spicy, sweet, and umami-rich sauce.
Customizable – Works with chicken, beef, shrimp, tofu, or just veggies.

Ingredients

(A few key ingredients—full list below!)

8 oz wide rice noodles (fresh or dried)
2 tbsp oil (vegetable or sesame)
½ lb protein (chicken, shrimp, tofu, or beef), thinly sliced
3 cloves garlic, minced
1-2 Thai chilies, finely chopped (adjust to spice preference)
½ onion, sliced
1 bell pepper, sliced
1 cup Thai basil leaves (or regular basil)

For the Sauce:

3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar (or honey)
1 tbsp dark soy sauce (for color and depth)
1 tbsp water

Directions

Step 1: Prepare the Noodles

If using dried rice noodles, soak them in warm water until soft but still slightly firm, then drain. If using fresh noodles, rinse and separate them gently.

Step 2: Make the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sugar, dark soy sauce, and water. Set aside.

Step 3: Cook the Protein

Heat 1 tbsp oil in a wok or large pan over high heat. Add your choice of protein and sear until cooked through. Remove from the pan and set aside.

Step 4: Sauté the Aromatics

In the same pan, add another tbsp of oil. Toss in the garlic and Thai chilies, stirring quickly until fragrant (about 30 seconds). Add the sliced onion and bell pepper, cooking for another minute.

Step 5: Stir-Fry Everything Together

Return the cooked protein to the pan, then add the drained noodles and the prepared sauce. Stir-fry everything together for about 2-3 minutes until the noodles soak up the sauce.

Step 6: Add the Basil & Serve

Turn off the heat and toss in the Thai basil leaves, stirring until wilted. Serve hot and enjoy!

Expert Tips and Tricks

Use the right noodles – Wide rice noodles give that authentic chewy texture. If unavailable, fettuccine or linguine works in a pinch.
High heat is key – Cook everything quickly over high heat to get that signature wok-charred flavor.
Thai basil vs. regular basil – Thai basil has a slight licorice flavor, but regular basil works as a substitute.

Recipe Variations and Possible Substitutions

Make it vegetarian – Use tofu instead of meat and swap fish sauce for extra soy sauce.
Try different proteins – Beef, shrimp, or even a mix of everything works great.
Adjust the spice level – Reduce the Thai chilies for a milder version or add more if you love heat.

Serving and Pairing Suggestions

Pair with Thai iced tea or a light cucumber salad for balance.
Serve alongside spring rolls or crispy fried tofu for a full meal.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a pan over medium heat with a splash of water to loosen the sauce. Avoid microwaving too long, as the noodles may dry out.

FAQs

Why is it called Drunken Noodles?
The dish is said to be a favorite of late-night drinkers because it’s spicy, flavorful, and satisfying after a night out.
Can I use regular basil instead of Thai basil?
Yes, but Thai basil has a slightly spicier, anise-like taste that adds to the dish’s authenticity.
What’s the best way to make this less spicy?
Reduce or omit the Thai chilies and use a mild chili sauce instead.
Can I make this ahead of time?
It’s best enjoyed fresh, but you can prep the sauce and chop ingredients ahead to save time.

Conclusion

Drunken Noodles is a quick and easy dish that’s bursting with flavor. With just a few ingredients and a hot pan, you can recreate this takeout favorite right at home. Whether you love it extra spicy or slightly milder, it’s a meal that’s sure to satisfy. Give it a try and enjoy every delicious, saucy bite!

Better-Than-Takeout Drunken Noodles (Pad Kee Mao)

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Drunken Noodles (Pad Kee Mao) is a Thai street food classic, packed with bold, spicy, and umami-rich flavors. This quick and easy stir-fry features wide rice noodles, tender protein, and fragrant Thai basil, all coated in a savory sauce. Despite the name, there’s no alcohol—just the perfect balance of spice and depth, making it a favorite late-night or weeknight meal.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Stir Fry
Cuisine: Thai

Instructions

Prepare the Noodles:
- If using dried rice noodles, soak them in warm water until soft but still slightly firm, then drain. If using fresh noodles, rinse and separate them gently.
Make the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sugar, dark soy sauce, and water. Set aside.
Cook the Protein:
- Heat 1 tbsp oil in a wok or large pan over high heat. Add your choice of protein and sear until cooked through. Remove from the pan and set aside.
Sauté the Aromatics:
- In the same pan, add another tbsp of oil. Toss in the garlic and Thai chilies, stirring quickly until fragrant (about 30 seconds). Add the sliced onion and bell pepper, cooking for another minute.
Stir-Fry Everything Together:
- Return the cooked protein to the pan, then add the drained noodles and the prepared sauce. Stir-fry everything together for about 2-3 minutes until the noodles soak up the sauce.
Add the Basil & Serve:
- Turn off the heat and toss in the Thai basil leaves, stirring until wilted. Serve hot and enjoy!