Drunken Noodles Recipe

If you’ve ever craved a dish that bursts with bold flavors, vibrant colors, and a hint of spicy kick, then my Drunken Noodles Recipe is exactly what you need to try next. This Thai stir-fry noodle dish combines tender, wide rice noodles with a savory sauce and fresh Thai basil, delivering a perfect harmony of heat, sweetness, and umami that will have your taste buds dancing. Whether you choose chicken, shrimp, or stick to tofu, this recipe is a quick go-to for a satisfying meal that transports you straight to the bustling streets of Thailand.

Ingredients You’ll Need

Gathering simple, fresh ingredients is key to nailing the authentic taste and texture of this Drunken Noodles Recipe. Each element plays a crucial role, from the heat of the chili to the aromatic Thai basil that finishes the dish beautifully.

• 8 oz wide rice noodles: These noodles soak up the flavorful sauce perfectly, providing a chewy bite you’ll love.
• 2 tablespoons vegetable oil: Use a neutral oil for stir-frying to evenly cook ingredients without overpowering flavors.
• 4 cloves garlic (minced): Garlic adds a fragrant base essential to this Thai classic.
• 1 Thai bird chili or 1 teaspoon chili flakes: This is where the spicy signature of the dish comes from; adjust to your spice love.
• 1 small onion (sliced): Onions add a subtle sweetness and texture to balance the heat.
• 1 bell pepper (sliced): Brightens the dish with a crisp bite and vibrant color.
• 1 cup sliced baby corn or zucchini: Adds a fresh crunch and additional nutrients.
• 1/2 cup Thai basil leaves: The star herb that infuses the dish with its unique aroma and flavor.
• 2 eggs (optional): Adds richness and protein, amazing when scrambled right in the pan.
• 1/2 pound chicken, shrimp, or tofu (sliced): Your choice of protein makes this dish hearty and satisfying.
• 2 tablespoons soy sauce: A salty backbone to the sauce.
• 1 tablespoon oyster sauce: Brings depth and a touch of sweetness.
• 1 tablespoon fish sauce: Adds authentic umami flavor (skip for vegetarian options).
• 1 teaspoon dark soy sauce: Provides a rich color and caramel undertone.
• 1/2 teaspoon sugar: Balances out the savory and spicy notes.
• Lime wedges for serving: A fresh squeeze cuts through the richness and brightens each bite.

How to Make Drunken Noodles Recipe

Step 1: Prepare the Rice Noodles

Begin by cooking the wide rice noodles according to the package instructions until they are tender but still have a slight bite. Rinsing them with cold water afterward stops the cooking and prevents sticking, ensuring they’re perfect for stir-frying with the sauce later on.

Step 2: Mix Your Flavorful Sauce

In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. This homemade sauce blend is what gives the dish its incredible balance of salty, sweet, and savory flavors, making it an indispensable component of this Drunken Noodles Recipe.

Step 3: Stir-Fry Garlic and Chili

Heat the vegetable oil in a large wok or skillet over medium-high heat. Toss in the minced garlic and Thai bird chili or chili flakes, stir-frying for just a few seconds. This quick sizzle releases an intoxicating fragrance that’s the signature scent of this dish.

Step 4: Cook Your Protein

Add your chosen protein—whether it’s sliced chicken, plump shrimp, or hearty tofu—and cook it until it’s fully done. This ensures every bite is packed with satisfying flavor and texture, the perfect partner to the noodles and veggies.

Step 5: Scramble the Eggs (Optional)

Push your protein to one side of the wok, and if you’re using eggs, crack them into the other side. Scramble gently until cooked through. This step adds a luscious richness and helps bind the noodles with the savory sauce beautifully.

Step 6: Add Vegetables and Stir-Fry

Next, toss in the sliced onion, bell pepper, and baby corn or zucchini. Stir-fry everything for about 2 to 3 minutes until the vegetables are just tender but still retain a satisfying crunch. The colors and textures at this stage will make the dish visually irresistible.

Step 7: Combine Noodles and Sauce

Add the drained noodles to the wok along with your prepared sauce. Toss and stir-fry everything together until the noodles are evenly coated and heated through. This step is where all the flavors meld into the mouthwatering Drunken Noodles Recipe that you’ll love.

Step 8: Finish with Thai Basil and Serve

Turn off the heat and fold in the fresh Thai basil leaves. Their aromatic, peppery notes add the perfect final touch to this dish. Serve hot with lime wedges on the side for a burst of fresh acidity that complements the powerful flavors.

How to Serve Drunken Noodles Recipe

Garnishes

A fresh sprinkle of chopped cilantro, a few crushed peanuts, or additional sliced Thai chilies make fantastic garnishes that elevate your Drunken Noodles Recipe to the next level. A wedge of lime on the side invites diners to add an extra zing of brightness.

Side Dishes

This dish shines wonderfully on its own but pairs beautifully with a light cucumber salad, steamed jasmine rice to cool down the heat, or a simple clear soup like tom yum to balance the meal perfectly. These sides contrast the bold flavors and textures for a complete Thai dining experience.

Creative Ways to Present

For a dinner party, serve the Drunken Noodles Recipe in banana leaf bowls or on colorful ceramic plates to bring an authentic Thai vibe to your table. Adding edible flowers or extra basil leaves around the edges makes the dish as stunning visually as it is delicious.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Drunken Noodles Recipe in an airtight container in the refrigerator. It will keep well for up to 2 days, making it a perfect option for next-day lunches or dinners when you want a quick flavor-packed meal.

Freezing

Freezing this dish is not recommended as the noodles can become mushy and lose their texture upon thawing. It’s best enjoyed fresh or within a few days when refrigerated.

Reheating

To reheat, gently warm the leftovers in a non-stick skillet over medium heat, adding a splash of water or extra soy sauce if needed to loosen the noodles. This method helps maintain that signature chewiness and freshness of the Drunken Noodles Recipe flavors.

FAQs

Can I make this recipe vegetarian or vegan?

Absolutely! Simply replace the chicken or shrimp with tofu and swap oyster sauce and fish sauce for vegetarian alternatives or soy sauce. The dish still tastes delicious and vibrant without animal products.

How spicy is the Drunken Noodles Recipe?

The heat level depends on how many chilies or chili flakes you use. Thai bird chilies pack a significant punch, so adjust according to your spice tolerance for a mild to fiery experience.

What can I substitute if I can’t find Thai basil?

If Thai basil is unavailable, sweet basil or even a mix of fresh mint and basil leaves can work in a pinch, though the flavor won’t be quite as authentic or aromatic.

Can I use thinner rice noodles?

While wide rice noodles are traditional and ideal for this recipe, thin rice noodles can also be used. Just reduce the cooking time slightly to avoid over-soft noodles.

Is it necessary to add eggs?

Not at all! The eggs are optional and add a nice richness and texture if you like, but the Drunken Noodles Recipe is perfectly tasty without them.

Final Thoughts

There’s something truly magical about the way the spicy, savory, and herbal notes come together in this Drunken Noodles Recipe. It’s a joyful dance of flavors that’s quick enough for a weeknight and impressive enough for guests. I encourage you to give this recipe a try soon—you might just find it becoming one of your new all-time favorite dishes!

Drunken Noodles Recipe

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4 from 57 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 2–3 servings 1x
• Diet: Dairy-Free

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Description

Drunken Noodles, also known as Pad Kee Mao, is a popular Thai stir-fry dish featuring wide rice noodles, a flavorful blend of sauces, your choice of protein, fresh vegetables, and aromatic Thai basil. This quick and spicy recipe delivers a perfect balance of savory, sweet, and heat with every bite.

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Ingredients

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Main Ingredients

• 8 oz wide rice noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 Thai bird chili or 1 teaspoon chili flakes (adjust to taste)
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 cup sliced baby corn or zucchini
• 1/2 cup Thai basil leaves
• 2 eggs (optional)
• 1/2 pound chicken, shrimp, or tofu, sliced

Sauce Mixture

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon dark soy sauce
• 1/2 teaspoon sugar

To Serve

• Lime wedges

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Instructions

1. Prepare the noodles: Cook the wide rice noodles according to the package instructions until tender. Once cooked, rinse the noodles with cold water to stop the cooking process and set them aside to drain.
2. Make the sauce: In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Stir well and set aside for later use.
3. Heat the wok: Place a large wok or skillet over medium-high heat and add the vegetable oil. Once heated, add the minced garlic and chili. Stir-fry for a few seconds until fragrant, being careful not to burn the garlic.
4. Cook the protein: Add your choice of chicken, shrimp, or tofu to the wok. Stir-fry until the protein is fully cooked through and lightly browned. Then push everything to one side of the wok.
5. Cook the eggs (optional): If using eggs, crack them into the cleared side of the wok and scramble quickly until just set.
6. Add vegetables: Add sliced onion, bell pepper, and baby corn or zucchini to the wok. Stir-fry all ingredients together for 2 to 3 minutes until the vegetables are tender-crisp.
7. Toss in noodles and sauce: Add the drained noodles and the prepared sauce mixture into the wok. Toss everything thoroughly to coat noodles and ingredients evenly and heat through.
8. Finish with Thai basil: Turn off the heat and stir in Thai basil leaves to release their aroma without cooking them extensively.
9. Serve: Plate the drunken noodles immediately and serve with lime wedges for an added fresh zing.

Notes

• For a vegetarian version, omit fish sauce and use vegetarian oyster sauce instead.
• Firm tofu works best as a plant-based protein option.
• Adjust the chili amount to suit your preferred spice level.
• Dark soy sauce gives a richer color; if unavailable, regular soy sauce can be used as a substitute.
• Use fresh Thai basil for authentic flavor—regular basil can be substituted in a pinch.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Thai