If you’re a Thai takeout fan like me, you’ve probably fallen head over heels for spicy, saucy drunken noodles—also known as Pad Kee Mao.
They're bold, garlicky, full of heat, and somehow even better when you make them at home (with way less oil and salt!).
If you’re thinking they remind you of Pad See Ew, you’re not wrong—just think of this as Pad See Ew’s wilder, spicier cousin.
Craving more takeout-style dinners? Try my go-tos like chicken Chow Mein, saucy Lo Mein, or that always-crispy orange chicken.
Drunken Noodles Video
5 Star Review
This dish was absolutely fantastic! I love drunken noodles. Doubling the sauce was a great decision, and it turned out perfectly. The spice level was just right for the kids. This dish is definitely going to be a regular in our household.
- Bryan, our reader
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Ingredients
- Basil - Use Thai basil or holy basil. Thai basil offers a cinnamon-y, anise flavor, while holy basil has a more fragrant licorice-like taste. These varieties stand apart from the typical sweet Italian basil.
- Noodles - Similar to Pad Thai, opt for the widest dried rice noodles available at your local grocery store. If you can get fresh rice noodles from Chinatown, even better! These noodles can be tossed right into the wok pan without prior cooking.
- Vegetables - Bell peppers are easy and flavorful; however, depending on what's available, feel free to use baby corn, mushrooms, zucchini, bok choy, broccoli, broccolini, spinach, you name it.
- Sesame oil - You can substitute for any nut or seed oil.
- Soy sauce - I use less sodium tamari, feel free to use low sodium as a healthier alternative.
- Chicken - Chicken breast or chicken thighs are both great here. For a popular drunken noodles variation, use shrimp. For a vegetarian or vegan option, use mushrooms, tofu, or tempeh instead. Check the sauce's ingredients to make sure they are vegan-friendly or use vegan alternatives.
- Thai red chili paste - Brings a strong and pungent red chili flavor to the dish, if you need a substitute, Thai red curry paste is a great alternative.
- Fish sauce - Is irreplaceable and tastes much better than it smells!
- Maple syrup - To sweeten the sauce or you can substitute with honey or agave.
- Oyster sauce - This sauce, made from oysters, has flavors akin to soy sauce and barbecue sauce. Hoisin is a suitable alternative.
- Garlic – Fresh is best!
📋 You can find the full ingredient list in the Recipe Card below the article.
Pad Thai vs Drunken Noodles
Pad Thai has a nutty and sweet flavor, while Pad Kee Mao (another name for Drunken noodles) is spicy and savory.
Drunken Noodles, unlike Pad See Ew, have a lighter sauce and are less sweet. Also, neither Pad Thai nor Pad See Ew contains Thai Basil, and they're not as spicy.
Note: This picture shows the main ingredients; the full list, including sauces, is in the recipe card.
Don't miss my other Asian and Thai stir fry recipes like Thai basil chicken, Asian lettuce wraps, salmon bowl.
How To Make Drunken Noodles
- Cook the noodles. Prepare noodles according to the instructions on the package.
- Make the spicy sauce. In a small bowl, combine the sauce ingredients and set aside.
- Cook chicken. In a wide skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.
- Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.
- Assemble the stir fry. Return the cooked chicken to the skillet, along with the prepared noodles and green onion.
- Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.
- Remove from heat and stir in the chopped basil. Serve as is, or add your favorite toasted cashews and roasted peanuts. I love to serve these noodles with spring rolls on the side.
- Once cooled to room temperature, store any leftover pad kee mao in an airtight container in the fridge for 2-3 days.
Is Thai Basil The Same As Regular Basil?
Thai basil is not the same as regular basil. It has a robust peppery flavor, slightly spicier, anise flavor-like than other basil varieties.
For the best Thai basil substitute, use regular basil; it will work well!
Tips
- Heat level. This dish is pleasantly spicy but not overly. If you like it extra hot I recommend using bird’s eye chilies like in my Thai Basil Chicken (Pad Gra paw).
- Noodles. While wide rice noodles are the classic pick for drunken noodles, don't hesitate to try alternatives. If rice noodles aren't on hand, spaghetti, fettuccini, or egg noodles make suitable substitutes. In a bind, most noodle varieties can be swapped out seamlessly.
- Protein. Boneless chicken is great, but feel free to switch to shrimp, tofu, pork, steak, beef, and fish.
- Just like one of our readers mentioned, double the drunken noodles sauce ingredients for more saucy noodles or serve some extra on the side.
Freezing And Storing Instructions
- To Store. Once cooled to room temperature, store any leftover drunken noodles in an airtight container in the fridge for 2-3 days.
- To Freeze. You can freeze your drunken noodles for extended storage, but note that they may lose quality and are optimal when served fresh.
- To Reheat Drunken noodles. Reheat in a pan over medium-low heat, stirring until thoroughly warmed. Alternatively, microwave for 30 seconds, stirring after each interval until warmed through.
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THE BEST Drunken Noodles Recipe
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INGREDIENTS
Drunken Noodles
- 7 ounce wide rice noodles
- 12 ounce chicken breast, diced small
- 2 tablespoon sesame oil (divided), or olive oil
- 2 shallots, chopped
- 1 cup carrots, thinly sliced
- 3 teaspoon minced garlic
- ½ of a red bell pepper, thinly sliced
- ⅓ cup green onions, chopped
- 1 cup fresh Thai Holy Basil leaves, or substitute regular basil, chopped
- salt to taste, just a little to taste
- black pepper to taste
For the sauce
- 2 tablespoon oyster sauce
- ⅓ cup tamari , or low sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons maple syrup
- 2 tablespoon water
- 1 teaspoon Thai red chili paste, or Thai red curry
For Serving
- lime wedges
- green onion
- basil
INSTRUCTIONS
- Prepare noodles according to the instructions on the package.7 ounce wide rice noodles
- In a small bowl, combine the sauce ingredients and set aside.2 tablespoon oyster sauce, ⅓ cup tamari, 2 teaspoons fish sauce, 2 teaspoons maple syrup, 2 tablespoon water, 1 teaspoon Thai red chili paste
- In a wide skillet or wok, heat 1 tablespoon of oil over medium-high heat. Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.2 tablespoon sesame oil (divided), salt to taste, black pepper to taste, 12 ounce chicken breast
- In the same skillet, add the remaining olive or sesame oil. Sauté the shallot onion and garlic until fragrant. Add the carrots and bell pepper, and continue to sauté for another 5 minutes.2 tablespoon sesame oil (divided), 2 shallots, 1 cup carrots, 3 teaspoon minced garlic, ½ of a red bell pepper
- Return the cooked chicken to the skillet, along with the prepared noodles and green onion. Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.⅓ cup green onions
- Remove from heat and stir in the chopped basil.1 cup fresh Thai Holy Basil leaves
- Serve immediately, garnished with additional green onion and your choice of chili sauce or sriracha.
VIDEO
NOTES
- To Store. Once cooled to room temperature, store any leftover pad kee mao in an airtight container in the fridge for 2-3 days.
- To Reheat. Reheat in a pan over medium-low heat, stirring until thoroughly warmed. Alternatively, microwave for 30 seconds at a time, stirring after each interval until warmed through.
- This dish serves about 4-5 medium sized servings.
- For extra kick of heat, drizzle the noodle bowls with sriracha or valentina sauce.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Drunken Noodles: FAQs
YES, drunken noodles are often spicy due to the inclusion of ingredients like chili peppers and peppercorns.
These wide rice noodles are mixed with various spices, with typical additions such as Thai basil, vinegar, and other flavors. My recipe is mild to medium spicy, and you can easily make it extra hot if needed!
Reheat the drunken noodles in a pan over medium-low heat, stirring until thoroughly warmed. Alternatively, microwave for 30 seconds, stirring after each interval until warmed through.
Wide rice noodles mixed with various ingredients, especially spices, make up drunken noodles.
Typical additions to this dish include Thai basil, vinegar, chili peppers, and peppercorns, though recipes may vary. You can make them vegetarian or add chicken like in this recipe or your favorite ground meat.
One theory suggests that because the dish is so spicy, you'd need to drink a lot to handle the spice.
Another theory proposes that the extreme spiciness of the noodles is the only thing potent enough for intoxicated individuals to taste.
In comparing Pad See Ew and Drunken Noodles, the key distinction lies in their flavors: Drunken Noodles are spicy, while Pad See Ew offers a sweeter, saltier taste.
Additionally, Pad See Ew predominantly features Chinese broccoli, whereas Pad Kee Mao incorporates a variety of vegetables.
Yes, rice noodles are typically vegan! Their basic ingredients are plant-based, and generally, no non-vegan additives are included in packaged rice noodles.
However, it's always a good idea to double-check the packaging to confirm.
Julia
no need to order take-out anymore, these spicy drunken noodles come together in 20 minutes!
Bryan K.
This dish was absolutely fantastic! I love drunken noodles! Doubling the sauce was a great decision, and it turned out perfectly. The spice level was just right for the kids. This dish is definitely going to be a regular in our household.
Julia
thank Bryan for your comment, I'm glad to hear you love the recipe. It is a keeper indeed!
Amanda P.
Love that this article includes freezing and storing instructions. Makes it so much easier for meal prep and ensuring I've got healthy options ready to go.
Julia
Hi Amanda, sure, these are important tips 🙂
RJ
I've tried a lot of Drunken Noodle recipes, and none of them come close to what I've had in Thailand. Curious if this one actually lives up to the hype.
Julia
Hi RJ, let me know what you think!
Tanya Zee
We've made this for the third month, crazy good. Thank yo ufor sharing!
Julia
Hi Tanya, thank you for your comment, glad to hear you love one of my favorite recipes!
Darrin L.
I've always preferred Pad Thai over Drunken Noodles, but this recipe might just change my mind. Always open to trying something that promises to be better than take-out.
Julia
Darrin, these drunken noodles won't dissapoint!
Ellie R.
hey, was wondering if the sauce for the drunken noodles can be made ahead of time? wanna plan my dinner prep better. thanks if ya know!
Mia T.
Yes, you can totally make the sauce ahead of time! I usually do that to save on prep time. Just keep it refrigerated, and it should be fine.
Ellie R.
awesome, thanks for the tip Mia!
Jerry
Incredibly delicious, the takeout is always so oily and bland!!! Great to make it at home from scratch, so tasty!
Julia | The Yummy Bowl
exactly! glad you enjoyed!