Drunken Noodles (Pad Kee Mao) Recipe
If you have ever craved a dish bursting with vibrant flavors, a perfect balance of spicy, savory, and a hint of sweetness, then this Drunken Noodles (Pad Kee Mao) Recipe is going to become your new best friend in the kitchen. This Thai street food favorite combines wide rice noodles with tender chicken, fresh vegetables, and fragrant Thai basil, all tossed in a luscious, garlicky sauce that will make your taste buds dance. Whether you are cooking for family or friends, this dish delivers restaurant-quality flavor that is surprisingly simple to make at home.
Ingredients You’ll Need
Each ingredient in this Drunken Noodles (Pad Kee Mao) Recipe plays an essential role, contributing layers of flavor, texture, and color that bring the dish to life. The combination of fresh vegetables and aromatic herbs with a bold sauce transforms simple noodles into an unforgettable meal.
- Wide rice noodles: These are the hearty, slippery base that soak up all the delicious sauce perfectly.
- Oyster sauce: Adds a deep, savory umami punch essential to authentic Thai flavor.
- Soy sauce: Brings salty depth and helps balance the sweet and sour components.
- Dark soy sauce: A touch of richness and color to make the noodles irresistibly glossy.
- Fish sauce: A small amount packs a punch of savory, slightly briny complexity.
- Brown sugar: Balances heat and saltiness with a gentle sweetness.
- Lime juice: Adds the bright, citrusy zing that cuts through the richness.
- Vegetable oil: For stir-frying the aromatics and chicken to golden perfection.
- Garlic: Fresh and pungent, it builds a fragrant base for the stir-fry.
- Thai red chilies: This is where the heat comes from, offering vibrant spice – adjust to your liking!
- Chicken thighs: Tender and juicy, they soak up the sauce beautifully more than leaner cuts could.
- Onion, red bell pepper, broccoli, and carrot: These add crisp texture and a rainbow of fresh flavors and nutrients.
- Green onions: Sprinkled in at the end for a fresh, mild onion burst.
- Fresh Thai basil leaves: The unmistakable herbaceous aroma that makes Drunken Noodles sing.
- Lime wedges: Served alongside to squeeze on top and brighten every bite.
How to Make Drunken Noodles (Pad Kee Mao) Recipe
Step 1: Soak the Noodles
Start by soaking the wide rice noodles in warm water for 15 to 20 minutes until they are soft but not mushy. This step makes the noodles pliable and ready to absorb the delicious sauce during stir-frying. Once softened, drain them carefully and set aside.
Step 2: Prepare the Stir-Fry Sauce
Whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water in a bowl until the sugar has fully dissolved. This combination creates a savory, slightly sweet, and tangy sauce that is the heart and soul of this Drunken Noodles (Pad Kee Mao) Recipe.
Step 3: Stir-Fry the Aromatics and Chicken
Heat vegetable oil in a wok or a large skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies; stir-fry quickly until they release their incredible fragrance. Then, toss in the bite-sized chicken pieces and cook them until they develop a lovely golden sear and are cooked through—this locks in the juices while infusing the oil with flavor.
Step 4: Add the Vegetables
Next, introduce the sliced onion, red bell pepper, broccoli florets, and julienned carrot into the wok. These add crunch and vibrant color contrasts. Stir-fry everything together until the vegetables become crisp-tender, ensuring a delightful bite and freshness in the dish.
Step 5: Combine Noodles and Sauce
Carefully add the softened noodles along with your prepared stir-fry sauce into the wok. Gently toss to coat the noodles in the sauce, stirring until the noodles become tender and absorb all the flavorful sauce. This melding is where everything comes together beautifully, creating that signature glossy and delicious coating.
Step 6: Finish with Herbs and Green Onions
Stir in the green onions and fresh Thai basil leaves right at the end. Let them cook for just one minute until the basil wilts and releases its intoxicating aroma. This final touch adds freshness and brightness that elevates your Drunken Noodles (Pad Kee Mao) Recipe to true perfection.
How to Serve Drunken Noodles (Pad Kee Mao) Recipe
Garnishes
Fresh Thai basil is a must-have for garnishing, adding a burst of herbal fragrance and enticing aroma. Don’t forget to serve with lime wedges on the side, so each person can add a tangy squeeze that instantly brightens the dish and balances its rich flavors beautifully.
Side Dishes
This dish stands well on its own as a complete meal, but if you want to make it even more special, consider serving it alongside a light cucumber salad, some crispy spring rolls, or a simple bowl of clear soup to refresh the palate. These sides complement the boldness of the noodles without overpowering them.
Creative Ways to Present
For a fun twist, serve your Drunken Noodles (Pad Kee Mao) Recipe in individual banana leaf bowls or garnished with edible flowers for a stunning presentation. You might also try pairing it with a cold Thai iced tea for a complete and memorable dining experience that feels just like a street food adventure in Bangkok.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making for a delicious lunch or dinner the next day. Just keep in mind that fresh herbs are best added just before serving, so you might want to reserve a small amount for garnish later.
Freezing
Drunken Noodles (Pad Kee Mao) Recipe doesn’t freeze particularly well because the noodles can become mushy and the vegetables lose their crunch. If you do freeze leftovers, place them in a freezer-safe container and consume within a month, reheating gently to minimize texture changes.
Reheating
To reheat, warm the noodles gently in a wok or skillet over medium heat, adding a splash of water or broth to loosen the sauce if it has thickened. Stir continuously to avoid sticking and heat evenly. Avoid the microwave if possible, as it tends to dry out the dish and dull the vibrant flavors.
FAQs
What makes Pad Kee Mao different from other Thai noodle dishes?
Pad Kee Mao, or Drunken Noodles, stands out because of its bold, spicy sauce loaded with fresh chilies and Thai basil, combined with wide rice noodles which absorb the flavors beautifully, unlike milder stir-fried noodle dishes.
Can I make Drunken Noodles vegetarian?
Absolutely! Simply substitute the chicken with tofu or your favorite vegetables, and replace fish sauce with soy sauce or a plant-based alternative to keep it flavorful and satisfying.
How spicy is Drunken Noodles?
The heat level depends on how many Thai red chilies you add. This recipe is traditionally quite spicy, but you can easily adjust the amount to suit your tolerance, from mild to fiery hot.
What type of noodles should I use?
Wide rice noodles are essential for authentic texture and flavor in this Drunken Noodles (Pad Kee Mao) Recipe. Look for fresh or dried wide rice noodles at Asian markets or well-stocked grocery stores.
Can I prepare the sauce ahead of time?
Yes! The stir-fry sauce can be made in advance and stored in the refrigerator for up to one week. This makes dinner time quicker and helps combine flavors before cooking.
Final Thoughts
This Drunken Noodles (Pad Kee Mao) Recipe is a vibrant celebration of Thai flavors that you can easily bring into your home kitchen. Its exciting mix of spicy, sweet, and savory notes combined with fresh veggies and tender chicken make every bite worth savoring. Give it a try tonight, and I promise it will become one of your favorite go-to meals when you want something comforting, flavorful, and a little adventurous.
Print
Drunken Noodles (Pad Kee Mao) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Drunken Noodles (Pad Kee Mao) is a bold and flavorful Thai stir-fried noodle dish featuring wide rice noodles, tender chicken thighs, fresh vegetables, and a savory-spicy sauce. This quick and vibrant recipe blends aromatic garlic, Thai chilies, and fragrant basil for a perfect balance of heat, sweetness, and tang. Ideal for a satisfying weeknight dinner, it comes together in just 35 minutes and serves four.
Ingredients
Rice Noodles
- 8 ounces wide rice noodles
Stir-Fry Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons lime juice
- 1 tablespoon water
Stir-Fry
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2–3 Thai red chilies, sliced (adjust to taste)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 small onion, sliced
- 1 medium red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 green onions, cut into 2-inch pieces
- 1 cup fresh Thai basil leaves
- Lime wedges, for serving
Instructions
- Soak Noodles: Place the wide rice noodles in warm water and soak for 15-20 minutes until they are softened but still slightly firm. Drain and set aside, preparing them for stir-frying.
- Make Sauce: In a medium bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar completely dissolves. Set this flavorful stir-fry sauce aside.
- Stir-Fry Aromatics and Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies and stir-fry until fragrant, about 30 seconds. Add the chicken pieces and cook, stirring often, until they are browned and cooked through, about 5-7 minutes.
- Add Vegetables: Toss in the sliced onion, red bell pepper, broccoli florets, and julienned carrot. Stir-fry the mixture until the vegetables are crisp-tender but still vibrant, approximately 3-4 minutes.
- Combine with Noodles and Sauce: Add the softened noodles and the prepared stir-fry sauce to the wok. Gently toss everything together to coat the noodles in the sauce, continuing to cook until the noodles are tender and the sauce has been absorbed, about 2-3 minutes.
- Finish and Serve: Stir in the cut green onions and fresh Thai basil leaves. Cook for an additional 1 minute until the basil wilts and releases its aroma. Serve hot garnished with extra basil leaves and lime wedges on the side for squeezing.
Notes
- Adjust the amount of Thai red chilies based on your preferred spice level to make it milder or hotter.
- If wide rice noodles are unavailable, other rice noodles of similar thickness can be substituted.
- For a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce.
- A wok works best for high-heat stir-frying, but a large nonstick skillet can also be used.
- To prevent the noodles from sticking, soak them properly and add the sauce to help separate them during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Thai
