Thank you so much for stopping by! If you’ve been craving bold flavor, fiery heat, and just-hit-the-wok freshness, these Authentic Thai Drunken Noodles (Pad Kee Mao) are here to wake up your dinner routine. Made with wide rice noodles, Thai chilies, garlic, basil, and your favorite protein, this dish is fast, customizable, and anything but boring.
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What Are Drunken Noodles?
Nope—no alcohol in sight! “Drunken” refers to how spicy this dish is—legend has it, it’s what you eat after (or with) a few drinks. This beloved Thai street food features wide rice noodles stir-fried in a savory sauce with chili, garlic, basil, and a quick hit of heat that’s totally addictive.
Why You’ll Love This Recipe
- 30-minute meal with restaurant flavor
- Super easy to customize—protein, heat, veggies
- Thai takeout taste with pantry ingredients
- Naturally dairy-free, easily made gluten-free
- One wok, one meal—less cleanup, more flavor
What It Tastes Like
These noodles are saucy, garlicky, fiery, and aromatic. The sauce is sweet, salty, and umami-rich, clinging to every strand of noodle. The Thai basil adds a peppery lift, and the chilies? Let’s just say, they wake up every bite.
Ingredients
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce (or vegan oyster sauce)
- 1 tbsp fish sauce (optional but authentic)
- 1 tsp sugar
Stir-Fry:
- 8 oz wide rice noodles
- 2 tbsp oil
- 3 garlic cloves, minced
- 2–3 Thai chilies, chopped (adjust to taste)
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 cup Thai basil leaves
- 1 cup protein of choice (chicken, shrimp, tofu, etc.)
- Optional: 1 beaten egg
How to Make It
- Soak Noodles
Soak noodles per package instructions until soft. Drain and set aside. - Make Sauce
Mix all sauce ingredients in a small bowl. - Stir-Fry Garlic & Chilies
Heat oil in a wok. Add garlic and chilies, stir for 30 seconds until fragrant. - Add Protein & Veggies
Add protein, cook until nearly done. Toss in onion and bell pepper, stir-fry 2–3 mins. Add egg if using. - Add Noodles & Sauce
Toss in noodles and sauce. Stir over high heat until noodles are coated and sauce is slightly caramelized. - Add Thai Basil & Serve
Remove from heat, fold in Thai basil until wilted. Serve hot!
What to Serve With It
Balance the heat with a few of these favorites:
- Creamy Mushroom Soup – smooth, earthy, and perfect as a light starter
- Mediterranean-Inspired Lemon-Dill Chicken Bowls – refreshing contrast and meal-prep friendly
- Vegetable Platter with Coconut Aminos – light, bright, and full of crunchy goodness
Tips for Perfect Drunken Noodles
- Don’t over-soak noodles—keep them chewy so they don’t fall apart in the pan
- Use Thai basil if you can—it makes all the difference
- Stir-fry fast and hot! Keep things moving for that true wok flavor
- Add a splash of water if the sauce gets too thick or sticky
FAQs
Is this dish really spicy?
It can be! You control the heat with the amount of chili. Start mild and build up if you’re unsure.
What’s the best protein to use?
Chicken and shrimp are classics, but tofu holds flavor beautifully if you’re keeping it vegetarian.
Can I make it ahead?
This dish is best served fresh, but leftovers reheat well with a splash of water in a hot pan.
Wrapping It All Up
These Authentic Thai Drunken Noodles are spicy, saucy, and packed with bold flavor. Whether you’re in the mood for takeout-style comfort or a lightning-fast dinner, this one hits every note. One wok, one bowl, one bite—and you’re hooked.
Want more weeknight-friendly bold flavors? Try:
- Creamy Mushroom Soup
- Vegetable Platter with Coconut Aminos
- Mediterranean-Inspired Lemon-Dill Chicken Bowls
Share the Spice!
Made these noodles? 🔥
Tag your wok magic on Pinterest @TheKitchenJoyy and use #Mmmrecipes to share your heat with the community—I love seeing your spicy creations!
Authentic Thai Drunken Noodles Recipe (Pad Kee Mao) – Spicy, Saucy & So Satisfying
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
Description
This Authentic Thai Drunken Noodles Recipe (Pad Kee Mao) is bold, spicy, and made to impress—without the fuss. Tossed in a savory, slightly sweet chili-garlic sauce and loaded with fresh Thai basil and wide rice noodles, this quick stir-fry delivers classic street food flavor in under 30 minutes. Whether you’re channeling Jet Tila vibes or creating your own takeout night at home, this recipe brings the heat and the heart. No alcohol needed—just serious flavor.
Ingredients
For the Sauce:
-
3 tbsp soy sauce
-
1 tbsp dark soy sauce
-
1 tbsp oyster sauce (or mushroom-based for vegetarian)
-
1 tbsp fish sauce (optional but traditional)
-
1 tsp sugar
For the Stir-Fry:
-
8 oz wide rice noodles (fresh or soaked dry noodles)
-
2 tbsp oil (vegetable or peanut)
-
3 cloves garlic, minced
-
2–3 Thai chilies, finely chopped (adjust to spice level)
-
1 small onion, sliced
-
1 bell pepper, sliced
-
1 cup Thai basil leaves
-
1 cup protein of choice (chicken, shrimp, tofu, or beef)
-
1 egg, beaten (optional)
Instructions
-
Soak the Noodles
Prepare noodles according to package directions (soak or boil), then drain and set aside. -
Make the Sauce
In a small bowl, mix together soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Set aside. -
Sauté Garlic & Chilies
Heat oil in a wok or large skillet over high heat. Add garlic and chilies. Stir-fry for 30 seconds until fragrant. -
Add Protein & Veggies
Toss in your protein and stir-fry until mostly cooked. Add onions and bell peppers, stir-frying 2–3 minutes until slightly softened. If using egg, push everything aside and scramble the egg until just set. -
Combine Noodles & Sauce
Add cooked noodles and the sauce. Stir-fry everything together until well-coated and hot, about 2–3 minutes.
-
Finish with Basil
Remove from heat and stir in the Thai basil. Let it wilt with the residual heat. Serve hot!
Notes
-
Want it vegan? Skip the egg, use tofu, and swap fish/oyster sauce with vegan versions.
-
Adjust the chili to your heat tolerance—2 Thai chilies = spicy but manageable!
-
Thai basil adds a peppery note that makes this dish sing—try not to substitute if possible.
-
For gluten-free: use tamari instead of soy sauce and make sure your sauces are GF-certified.
-
Leftovers? Add a splash of water or broth and reheat in a hot pan for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
Keywords: Authentic Thai Drunken Noodles Recipe
