Drunken Noodles Recipe Authentic Thai Pad Kee Mao Guide

Name: Drunken Noodles
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Thai
Ingredients: – 7 ounces (200 grams) of wide dried rice noodles; – 2 tablespoons of oil, such as peanut, vegetable, or canola; – 3 large cloves of minced garlic; – 2 birds eye or Thai chilies, deseeded and very finely chopped (adjust to your spice preference); – Half an onion, sliced; – 7 ounces (200 grams) of chicken thighs, cut into bite-sized pieces (chicken breast can be used as an alternative); – 2 teaspoons of fish sauce (or soy sauce as a substitute); – 2 green onions, cut into 2-inch pieces; – 1 cup of Thai or Thai Holy Basil leaves (regular basil works as an alternative); – 3 tablespoons of oyster sauce; – 1.5 tablespoons of light soy sauce; – 1.5 tablespoons of dark soy sauce; – 2 teaspoons of sugar; – 1 tablespoon of water

By:

Ruby Bennett

Published:

January 20, 2026

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Why You’ll Love This Drunken Noodles

Drunken Noodles, a beloved Thai stir-fry, bring excitement to your kitchen with their quick and flavorful appeal. This dish stands out for its ease of preparation, making it perfect for busy evenings when you want something tasty without spending hours cooking. You’ll enjoy how it combines fresh ingredients like garlic, chilies, and basil to create a meal that’s both satisfying and simple to whip up.

One of the best parts about Drunken Noodles is its health benefits, as it packs in nutritious elements like lean proteins and herbs that support your daily wellness. For instance, the fresh basil adds vitamins and a burst of flavor, making it a smarter choice compared to heavier restaurant versions. Whether you’re a home cook or a busy parent, this recipe adapts easily, offering versatility for different diets while delivering those bold, spicy tastes that make every bite memorable.

Thanks to ingredients like wide rice noodles and chicken, Drunken Noodles provide a balanced mix of carbohydrates and protein, helping you feel full and energized. This recipe is also a healthier alternative, with less grease and salt than what you might find at your local eatery, and it’s often best paired with a cold beverage to cool down the heat. Overall, it’s a dish that inspires you to experiment and enjoy Thai flavors right at home, appealing to everyone from students to food enthusiasts.

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Essential Ingredients for Drunken Noodles

To make authentic Drunken Noodles, gathering the right ingredients is key to capturing that bold Thai flavor. This section outlines everything you need, focusing on precise measurements for an easy shopping and cooking experience. Start by pulling together these items to ensure your dish turns out perfectly every time.

Main Ingredients List

7 ounces (200 grams) of wide dried rice noodles
2 tablespoons of oil, such as peanut, vegetable, or canola
3 large cloves of minced garlic
2 birds eye or Thai chilies, deseeded and very finely chopped (adjust to your spice preference)
Half an onion, sliced
7 ounces (200 grams) of chicken thighs, cut into bite-sized pieces (chicken breast can be used as an alternative)
2 teaspoons of fish sauce (or soy sauce as a substitute)
2 green onions, cut into 2-inch pieces
1 cup of Thai or Thai Holy Basil leaves (regular basil works as an alternative)

Sauce Ingredients

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

This structured list ensures you have all the essentials for a complete recipe, making it straightforward for beginners. For more on how these ingredients come together, check out our Thai Stir-Fry Basics guide on the blog.

How to Prepare the Perfect Drunken Noodles: Step-by-Step Guide

Getting Drunken Noodles just right starts with simple steps that make cooking feel fun and approachable. Begin by cooking the 7 ounces (200 grams) of wide dried rice noodles according to the package instructions, which usually means soaking them until they’re soft but not mushy. Next, heat 2 tablespoons of oil in a wok or skillet over high heat, and quickly stir-fry the 3 large cloves of minced garlic and 2 deseeded, finely chopped birds eye or Thai chilies remember to avoid inhaling the fumes for comfort.

After that, add the sliced half an onion and cook it for about one minute until it softens. Then, toss in the 7 ounces (200 grams) of bite-sized chicken thighs along with 2 teaspoons of fish sauce, cooking for around two minutes until the chicken is fully done. Now, mix in the 2 green onions cut into 2-inch pieces, the prepared noodles, and the sauce made by combining 3 tablespoons of oyster sauce, 1.5 tablespoons each of light and dark soy sauce, 2 teaspoons of sugar, and 1 tablespoon of water stirring everything for one minute to coat the noodles evenly.

Finally, remove the dish from the heat, add 1 cup of Thai Holy Basil leaves, and toss gently until they wilt for that fresh, aromatic finish. This entire process takes about six minutes once your ingredients are prepped, highlighting tips like using the widest rice noodles labeled for Pad Thai and adjusting chili for your preferred spice level. It’s a quicker, healthier option than restaurant versions, ideal for pairing with a cold drink on a warm day, and follows the provided preparation details for authentic results.

Dietary Substitutions to Customize Your Drunken Noodles

Making Drunken Noodles work for your needs is all about smart swaps that keep the dish delicious. For protein, you can replace the 7 ounces (200 grams) of chicken thighs with tofu or tempeh to go vegan, or try shrimp for a lighter choice that fits pescatarian diets. If you’re watching gluten, swap soy sauce with tamari and ensure your oyster sauce is gluten-free to maintain that umami depth.

When it comes to vegetables and seasonings, use regular basil if Thai Holy Basil isn’t available, or opt for cilantro for a fresh twist. To cut down on sodium, coconut aminos can stand in for soy sauce, and you might reduce chilies or add bell peppers for less heat. These changes, like incorporating seasonal veggies for extra nutrition, let you tailor the recipe without losing its bold essence, making it accessible for diet-conscious folks or busy professionals.

This recipe’s flexibility shows how easy it is to adapt Thai favorites for everyone proving that good food doesn’t have to be complicated.

Mastering Drunken Noodles: Advanced Tips and Variations

Taking your Drunken Noodles to the next level involves some pro techniques that make a big difference. Use high heat in a well-seasoned wok for that perfect stir-fry texture, and always parboil the wide dried rice noodles briefly to avoid overcooking. When tossing, use a spatula vigorously to ensure even coating of the sauce, which includes mixing 3 tablespoons of oyster sauce with soy sauces and sugar for balanced flavors.

For flavor variations, try adding lemongrass or kaffir lime leaves to introduce new dimensions, or toss in roasted peanuts for crunch. Adjust the sugar and chili ratios to play with sweet and spicy notes, and remember tips like prepping all ingredients ahead for a six-minute cook time. To make it ahead, prepare the sauce and chop items in advance, storing soaked noodles in the fridge for up to 24 hours this keeps things fresh and easy for home cooks.

Presentation matters too, so garnish with fresh basil, sliced chilies, and lime wedges for a vibrant look. As a healthier alternative to restaurant styles, this dish shines with its lower fat and salt content, and Health Benefits of Basil can add even more value to your meal.

Nutritional Breakdown Table

Nutrient	Per Serving (197g)
Calories	454
Carbohydrates	58.6g
Protein	22.9g
Fat	14.8g
Saturated Fat	2.4g
Polyunsaturated Fat	12.4g
Cholesterol	79mg
Sodium	223mg
Fiber	1.5g
Sugar	2.7g

How to Store Drunken Noodles: Best Practices

Keeping your Drunken Noodles fresh is simple with the right storage tips. Store cooked noodles in an airtight container in the refrigerator for up to 3 days, making sure they’re cooled first to avoid moisture buildup. For longer storage, portion them into sealed containers or freezer bags and freeze for up to 1 month thaw overnight in the fridge before reheating.

When reheating, use a skillet over medium heat with a bit of water or broth to keep things moist and textured, rather than microwaving which can make them soggy. If you’re meal prepping, prepare components separately to maintain freshness and assemble fresh when eating. These steps help preserve the dish’s bold flavors, especially after incorporating tips like quick cooking for authenticity.

FAQs: Frequently Asked Questions About Drunken Noodles

What are Drunken Noodles and why are they called that?

Drunken Noodles, or Pad Kee Mao, is a spicy Thai stir-fried noodle dish known for its bold flavors and use of Thai basil, garlic, chili, and soy-based sauce. It earned its name because it is often enjoyed alongside beer and is traditionally believed to help cure hangovers due to its spicy, savory qualities.

What type of noodles should I use to make authentic Drunken Noodles?

The ideal noodles for Drunken Noodles are wide, flat rice noodles, often sold as “Pad Thai” noodles in stores. Using these noodles provides the right texture and absorbs the flavorful sauce well. Dried noodles soaked briefly in water before cooking work best.

Can I substitute Thai basil with another herb when cooking Drunken Noodles?

Yes, if Thai basil is unavailable, regular sweet basil can be used as a substitute. However, Thai basil has a distinctive anise-like taste that gives the dish its authentic flavor. Holy basil is another option, closer in flavor to regular basil, but the taste will slightly differ from the traditional recipe.

How spicy is Drunken Noodles and how can I adjust the heat level?

Drunken Noodles typically have a mild to moderate spice level, balanced for most palates. You can increase the number of fresh or dried chilies added during cooking to make the dish spicier. Reducing the chili quantity or removing seeds will result in a milder flavor.

Can I add vegetables and different proteins to Drunken Noodles?

Yes, adding vegetables such as bell peppers, baby corn, or snap peas can enhance the dish with extra texture and nutrition, though traditional versions are simpler. Chicken thighs are commonly used, but chicken breast, shrimp, or tofu are excellent alternatives based on personal preference.

Drunken Noodles Recipe Authentic Thai Pad Kee Mao Guide

Why You’ll Love This Drunken Noodles