Name: Drunken Noodles
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Thai
Ingredients: For the Noodles:; 7 oz (200 g) dried wide rice noodles; For the Stir Fry:; 2 tablespoons oil (peanut, vegetable, or canola); 3 large garlic cloves, minced; 2 bird’s eye chilies or Thai chilies, deseeded and finely chopped; 1/2 onion, sliced; 7 oz (200 g) chicken thighs, cut into bite-sized pieces (or chicken breast); 2 teaspoons fish sauce (or soy sauce); 2 green onions, cut into 2-inch (3 cm) pieces; 1 cup Thai basil leaves (or regular basil); For the Sauce:; 3 tablespoons oyster sauce; 1 1/2 tablespoons light soy sauce; 1 1/2 tablespoons dark soy sauce; 2 teaspoons sugar; 1 tablespoon water

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These Drunken Noodles (Pad Kee Mao) are bold, spicy, and bursting with Thai flavor. I love how quickly this dish comes together with tender chicken, wide rice noodles, fiery chilies, and fresh basil. It’s just like takeout but even better made at home—fresh, customizable, and loaded with heat and umami.

Why You’ll Love This Recipe

I love how this dish delivers complex flavors in such a short time. The chewy noodles, savory sauce, tender chicken, and aromatic garlic and basil all come together with just the right kick of spice. It’s incredibly satisfying and always hits the spot when I’m craving Thai food.

Drunken Noodles

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the noodles:

7 oz (200 g) dried wide rice noodles

For the stir fry:

2 tablespoons oil (peanut, vegetable, or canola)
3 large garlic cloves, minced
2 bird’s eye chilies or Thai chilies, deseeded and finely chopped
1/2 onion, sliced
7 oz (200 g) chicken thighs, cut into bite-sized pieces (or chicken breast)
2 teaspoons fish sauce (or soy sauce)
2 green onions, cut into 2-inch (3 cm) pieces
1 cup Thai basil leaves (or regular basil)

For the sauce:

3 tablespoons oyster sauce
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons dark soy sauce
2 teaspoons sugar
1 tablespoon water

Directions

I cook the rice noodles according to the package directions, then drain and set them aside.
In a small bowl, I whisk together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water to make the sauce.
I heat the oil in a wok or large skillet over high heat. I add the garlic and chilies, cooking for about 10 seconds (being careful not to inhale directly as the spice can be intense).
I add the sliced onion and stir-fry for 1 minute.
I stir in the chicken and fish sauce, cooking until the chicken is cooked through, about 2 minutes.
I add the cooked noodles, green onions, and the prepared sauce. I stir-fry everything for about 1 minute until the noodles are well coated.
I remove the pan from the heat and immediately toss in the basil leaves until just wilted. I serve it hot.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 6 minutes
Total Time: 16 minutes
Servings: 3 servings
Calories: 420 kcal per serving

Variations

I substitute shrimp, tofu, or beef for the chicken.
I add bell peppers, snow peas, or mushrooms for extra veggies.
I use holy basil if I can find it for a more authentic flavor.
I make it spicier with extra chilies or a drizzle of chili oil.
I serve it with a squeeze of lime or a fried egg on top for a street-food touch.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I stir-fry the noodles in a hot pan with a splash of water or microwave them in short bursts, stirring in between. I avoid overcooking to keep the noodles from getting mushy.

FAQs

Why are they called “Drunken” Noodles?

The name comes from the spicy, bold flavors that supposedly require a cold drink to cool down.

Can I make this dish gluten-free?

Yes, I use gluten-free soy sauce and make sure the oyster sauce and fish sauce are also gluten-free.

What’s the best noodle type for Pad Kee Mao?

Wide rice noodles are traditional and soak up the sauce beautifully. I use fresh if I can find them, but dried ones work great too.

Can I make this dish vegetarian?

Yes, I replace the chicken with tofu and use soy sauce instead of fish sauce. Vegetarian oyster sauce is also available.

How spicy is this dish?

It’s meant to be spicy, but I adjust the number of chilies to my taste. Removing the seeds makes it more manageable.

Conclusion

Drunken Noodles are one of my favorite quick-fix meals. They’re fast, full of flavor, and totally customizable. Whether I’m looking to recreate takeout or just want something spicy and satisfying, this dish never disappoints.