Catching Up Over a Bowl of Thai Drunken Noodles
Right, first off—have you ever had one of those evenings where you’re rooting through your fridge, hoping something magical will materialize for dinner? Thai Drunken Noodles (Pad Kee Mao) has become that dish for me. The first time I tried making it was honestly a disaster (thought fish sauce was optional—ha), but it’s since turned into one of my "call it a weeknight win" recipes. And before you ask, nope, they’re not actually made with booze. (Although, if you’re sipping a cold beer while stirring, I won’t judge. I do it sometimes too!)
Why I Keep Coming Back to This Dish
I make Drunken Noodles when I’m feeling a bit lazy but also want fireworks on my plate—plus, my kids ask for the leftovers in their lunchboxes. There’s something about the sweet-spicy-tangy sauce clinging to chewy noodles. Jeez, it’s almost criminal how quickly my family demolishes the pan (except that one time I accidentally tripled the chili—I alone paid the price for that one, yowza). And you know what? It’s a forgiving recipe. Ran out of Thai basil? Use regular basil, or honestly, I’ve even thrown in baby spinach when I was desperate. Nobody noticed.
All the Ingredients (And My Substitutions—Sorry, Grandma)
- Wide rice noodles (about 200g dried, or a hefty handful fresh). Can’t find them at your local? Try flat fettuccine or linguine in a pinch.
- Chicken, pork, tofu, or shrimp (really, whatever’s lurking in your freezer—about 200g). Or skip—it works fine as a veggie stir-fry.
- Thai basil leaves (big handful). Sub with regular basil, or toss in spinach if desperate (I have, many times).
- Red bell pepper, thinly sliced. Any color’s fair game.
- Baby corn (canned or fresh), halved. Or skip, but I like the crunch.
- Onion, medium, sliced.
- Garlic (don’t be shy, like 4 cloves, smashed and chopped).
- Fresh chilies (bird’s eye if you want a proper punch—1 or 2; I often go with red jalapeño if my kids are circling).
- Soy sauce (2 tbsp; I sometimes mix light and dark, but use what you have).
- Oyster sauce (about 1 ½ tbsp; vegan mushroom sauce totally works for plant-based folks).
- Fish sauce (big splash, 1 tablespoon or more if you’re saucy—the umami is non-negotiable, sorry Dad!).
- Sugar (1 tsp—brown, white, coconut sugar, whatever’s in the jar)
- Oil for stir-frying (skip extra-virgin here; go for peanut or canola if you can)
How I Get Drunken Noodles from Fridge to Table
- Prep the noodles. If using dried, soak them in warmish water till soft—this usually takes about 30 minutes, but, on a good day, I just use hot tap water and check when they’re bendy. If you have fresh, lucky you—just pull them apart.
- Mix your sauce: In a little bowl (or whatever, I’ve used a coffee mug), stir together soy sauce, oyster sauce, fish sauce, and sugar. Give it a quick taste—salty-sweet-spicy balance is key. (This is where I usually sneak a taste and end up dripping a bit down my shirt. Every time, honestly.)
- Crank up the wok (or big pan): High heat here. Add oil, then toss in smashed garlic and chilies. The sizzle and aroma is dreamy, unless you lean over it and get a chili steam facial—learned that the hard way!
- Add your protein: Chicken, shrimp, tofu—whatever you picked. Stir-fry till it’s cooked through. Not science, just don’t let it go tough (trust me, rubbery shrimp is not what you want).
- In with the veggies: Onion, bell pepper, baby corn—get it all in. Quick toss, maybe a minute or so. They don’t need to go soft, just see the heat.
- Noodles join the party: Drain 'em and add to the wok. It’ll look messy—don’t panic, you’re on the right track.
- Sauce time: Pour the sauce over everything, then go wild tossing and flipping (or awkwardly stirring—nobody's timing you). Everything should get glossy and slightly caramelized at the edges. Taste again (I always do) and maybe toss in a splash more soy or fish sauce if you’re feeling it.
- Basil goes in last: Off the heat, heaps of basil on top. Stir to wilt, and then serve pronto.
The "Good To Know" Discoveries I Wish I Learned Earlier
- You honestly don’t need a special wok. The first year I used a scratched-up nonstick skillet. Did the trick!
- If you oversoak your noodles, just drop in a splash of water while stir-frying. They bounce back. Usually. Probably.
- Basil seems to wilt faster than you want—in a pinch, serve it with fresh leaves on the side. Cheater’s trick.
Oddball Experiments & Quirks
So, the weirdest version I tried? I once swapped out basil for mint ’cause my garden was overflowing—tasted, well, interesting; wouldn’t really recommend. Sriracha in the sauce works if you like more heat, and sometimes I add broccoli or snow peas just to clear the veggie drawer. My sister swears pineapple chunks work, but, eh, jury's out for me.
No Fancy Gear? No Drama
I’ve made Drunken Noodles in everything from a wok to a camping skillet to (once, don’t judge) a well-scrubbed cast-iron. Don’t have a proper noodle strainer? Just use tongs or a good ol’ slotted spoon—works fine if you’re patient.

How to Keep Leftovers—If There Are Any
Technically, you can store these noodles in an airtight container for a couple days in the fridge. They reheat surprisingly well, although I think the sauce gets a bit stickier in a good way. But to be fair, it’s rare they survive past midnight snacks in my house. Freezing? Eh, tried it once—noodles got weird, wouldn’t do it again.
How We Serve This In My House
Honestly, I just scoop big heaps into bowls, scatter with extra basil, and maybe serve with pickled chilies or a little dab of chili crisp. For the full dinner table flair, I’ll throw on a cucumber salad on the side—check out this recipe (so refreshing, and not mine so I can say it’s fantastic). Oh, and if it’s just me and my partner? Split a cold beer or a ginger ale, feet up, laughing about whatever disaster our kids briefly created this time.
Mistakes I’ve Made (So You Don’t Have To)
- I once tried skipping the fish sauce—not the same, don’t do it (unless you’re vegetarian, then the mushroom sauce is a must!).
- Rushed the sauce mixing step. Sauce was weirdly lumpy and uneven, which kind of ruined the magic. Stir it till smooth, promise.
- Tossed in basil too early—that poor green got cooked to bits. Learned to throw it in at the very end, always.
Drunken Noodle FAQ (AKA Real-Life Questions I’ve Gotten)
- Are Drunken Noodles actually cooked with alcohol?
Funny enough, no. The story goes it’s what you eat after a night out, not during! You absolutely can sip a drink while making it (I usually do), but the noodles themselves stay dry. - Can I make it gluten free?
Yep, rice noodles are naturally GF, just double check your soy and oyster sauces. Tamari instead of soy works. More on this over at Minimalist Baker if you want vegan and gluten-free together. - What if I’m missing fresh basil?
No stress—regular basil, fresh cilantro, or even spinach (in a pinch) have all saved my dinner. On second thought, just don’t use dried basil. It gets a bit sad. - How spicy are these, seriously?
Totally up to you! I tend to think bird’s eye chilies light a bonfire, so use half if you’re unsure, and keep sriracha handy for anyone who likes a punch. - Can I double this?
Yes, but use the biggest pan you have—noodles like to stick if crowded, and trust me, cleaning burnt noodles off a small skillet is not my idea of a good time.
And there you have it. Even if you make a mistake (or two), it’s just dinner—not rocket science. Besides, the messier it looks, the more it tastes like home. Enjoy!
Ingredients
- 10 oz wide rice noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2-3 Thai chilies, chopped
- 1 cup chicken breast, sliced (or tofu for vegetarian)
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1 cup Thai basil leaves
Instructions
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1Soak rice noodles in warm water for 20 minutes or until softened, then drain and set aside.
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2Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and chopped Thai chilies, and stir-fry until fragrant.
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3Add sliced chicken (or tofu) and stir-fry until cooked through. Add sliced onions and bell pepper, and cook for 2-3 minutes until slightly softened.
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4Add the drained rice noodles to the pan. Pour in soy sauce, oyster sauce, fish sauce, and sugar. Toss everything together to coat the noodles evenly.
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5Stir in Thai basil leaves and cook for another minute until the basil is wilted. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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