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If you’re craving an electrifying burst of flavor that balances spicy, savory, and fresh perfectly, the Drunken Noodles (Pad Kee Mao) Recipe is exactly what you need on your dinner table. This Thai street food classic dazzles with wide rice noodles soaked in a bold, aromatic sauce made from oyster sauce, fish sauce, and a hint of lime, tossed with tender chicken and vibrant vegetables. The magic of this dish lies in its harmonious layers of texture and flavor that come together quickly, making it a fabulous weeknight meal or a crowd-pleasing special anytime you want to impress with authentic tastes. Let me take you through how to whip up this colorful and deeply satisfying dish in your own kitchen.
Ingredients You’ll Need
Every ingredient in this Drunken Noodles (Pad Kee Mao) Recipe plays a crucial role. From the wide rice noodles that soak up every bit of sauce to the fresh Thai basil that adds a fragrant lift, the components are simple yet essential, each bringing unique color, flavor, and texture that make the dish unforgettable.
- Wide rice noodles: These noodles are the perfect base with their chewy texture that holds the sauce beautifully.
- Oyster sauce: Adds a deep, savory umami flavor that’s slightly sweet and salty.
- Soy sauce and dark soy sauce: Contributes saltiness and rich color, creating a beautiful glaze.
- Fish sauce: Brings that unmistakable authentic punch of savory depth.
- Brown sugar: Balances the salty and spicy elements with sweetness.
- Lime juice: Provides a bright citrus zing to lift the dish.
- Vegetable oil: For stir-frying to give everything that perfect sear and texture.
- Garlic and Thai red chilies: Aromatic and spicy essentials that give the dish its signature kick.
- Chicken thighs: Tender and juicy, they soak up the sauce beautifully.
- Onion, red bell pepper, broccoli, and carrot: Crunchy, colorful veggies that add freshness and balance.
- Green onions and Thai basil leaves: Final fragrant herbs that perfume the dish and add bursts of color.
- Lime wedges: For serving, to add a fresh squeeze of brightness on top.
How to Make Drunken Noodles (Pad Kee Mao) Recipe
Step 1: Prepare the noodles
Start by soaking the wide rice noodles in warm water for about 15 to 20 minutes until they are soft but still a little firm to the bite. This step preps the noodles to cook evenly when combined with the sauce later and helps them absorb the flavors beautifully.
Step 2: Whisk together the stir-fry sauce
Combine oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and a little water in a bowl. Whisk everything together until the brown sugar dissolves completely. This sauce blend is the heart of your Drunken Noodles (Pad Kee Mao) Recipe, packing in savory, sweet, and tangy flavors you’ll fall in love with.
Step 3: Sauté garlic, chilies, and chicken
Heat vegetable oil in a wok or a large skillet over medium-high heat. Toss in the minced garlic and sliced Thai red chilies, stir-frying just until fragrant — this step wakes up the aromatics that flavor the entire dish. Add your bite-sized chicken pieces and cook until they’re golden brown and cooked through, sealing in the juicy goodness.
Step 4: Stir-fry the vegetables
Add the sliced onion, red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry these vibrant veggies just until they’re crisp-tender, preserving their fresh crunch and bright colors which complement the rich, saucy noodles beautifully.
Step 5: Combine noodles and sauce
Drain the softened noodles and add them to your wok along with your prepared stir-fry sauce. Toss everything gently but thoroughly so the noodles soak up every ounce of that flavorful sauce. Cook until the noodles reach the perfect tender texture and the sauce is well absorbed, creating that iconic glossy, saucy coating.
Step 6: Finish with herbs and serve
Finally, stir in the green onions and a generous handful of fresh Thai basil leaves. Cook just a minute more until the basil wilts slightly, releasing its fragrant essence. Plate your Drunken Noodles (Pad Kee Mao) while still hot, and don’t forget to serve with lime wedges to squeeze over for an exciting pop of brightness.
How to Serve Drunken Noodles (Pad Kee Mao) Recipe
Garnishes
For an irresistible presentation, fresh Thai basil leaves are an absolute must — their sweet, peppery notes are signature to the dish. Add lime wedges for a zesty finish, and if you love extra heat, sprinkle a few more sliced red chilies on top. A scattering of crisp green onions adds a lovely crunch and color contrast, turning your plate into a vibrant feast for the eyes and palate.
Side Dishes
Drunken noodles are quite robust on their own, but if you want to round out your meal, pair them with something light and fresh like a simple cucumber salad or steamed jasmine rice. A mild soup such as tom yum or a crisp green papaya salad balances the spiciness and makes the meal even more exciting. The key is to complement rather than compete with the bold noodles.
Creative Ways to Present
Try serving this dish family-style on a large platter garnished with fresh basil and lime wedges for a lively sharing experience. You can also portion the noodles into lettuce cups for a fun finger-food twist or layer them over bed of sautéed greens for extra nutrition and texture. The colorful mix of veggies and herbs makes the dish visually stunning, so don’t be shy to get creative with plating!
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Drunken Noodles (Pad Kee Mao) Recipe, let them cool to room temperature before transferring to an airtight container. Stored in the refrigerator, they keep well for up to 2 days, allowing you to enjoy that bold flavor again without losing textures.
Freezing
While not ideal for preserving the crispness of the vegetables, you can freeze leftover drunken noodles if needed. Place cooled noodles in a freezer-safe container or bag, removing as much air as possible. They will stay safe for up to one month but expect some texture changes upon thawing.
Reheating
To reheat, gently warm your noodles in a skillet over medium heat with a splash of water or oil to help rehydrate and loosen the sauce. Avoid the microwave when possible to preserve the dish’s fresh texture and vibrant flavors. Toss in a few fresh basil leaves at the end to revive the aromatic punch.
FAQs
What type of noodles work best for Drunken Noodles (Pad Kee Mao) Recipe?
Wide rice noodles are traditional and provide the perfect chewy texture while absorbing the sauce beautifully. If unavailable, you can substitute with flat rice noodles, but try to avoid thin noodles as they don’t hold the sauce as well.
Can I make this dish vegetarian or vegan?
Absolutely! Swap the chicken for firm tofu or a medley of mushrooms. Replace oyster sauce with vegetarian mushroom sauce and use soy sauce to keep all the savory flavors intact without animal products.
How spicy should Drunken Noodles be?
The spice level depends on your preference and the amount of Thai red chilies you include. Start with fewer chilies if you’re sensitive and add more as desired. The dish is meant to have a pleasant bite but not overpowering heat.
Is Drunken Noodles really made with alcohol?
Despite the name, Drunken Noodles do not contain alcohol. The “drunken” part refers more to the strong flavors and sometimes a belief that this dish is great to eat after a night of drinking.
Can I use other proteins instead of chicken?
Yes, pork, beef, shrimp, or even a mix of your favorite proteins work beautifully in this recipe. Just adjust the cooking time based on the protein’s requirements to ensure everything is tender and flavorful.
Final Thoughts
Making Drunken Noodles (Pad Kee Mao) Recipe at home is such a rewarding experience—it brings the vibrant essence of Thai street food right into your kitchen with ease and speed. Every bite bursts with bold spice, fresh herbs, and comforting noodles, perfect for any occasion when you want something full of flavor and personality. I truly hope you enjoy crafting and savoring this dish as much as I do. Grab your wok, and let’s get cooking!
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Drunken Noodles (Pad Kee Mao) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A vibrant and flavorful Thai stir-fry featuring tender wide rice noodles, succulent chicken, crisp vegetables, and fresh Thai basil, all tossed in a savory, tangy, and slightly spicy sauce. Drunken Noodles (Pad Kee Mao) is a beloved street food classic that delivers a perfect balance of heat, sweetness, and umami.
Ingredients
Noodles
- 8 ounces wide rice noodles
Stir-Fry Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons lime juice
- 1 tablespoon water
Stir-Fry
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2–3 Thai red chilies, sliced (adjust to taste)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 small onion, sliced
- 1 medium red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 green onions, cut into 2-inch pieces
- 1 cup fresh Thai basil leaves
- Lime wedges, for serving
Instructions
- Soften the Noodles: Soak the wide rice noodles in warm water for 15 to 20 minutes until they become soft and pliable. Drain well and set aside while you prepare the other ingredients.
- Prepare the Sauce: In a mixing bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar completely dissolves. Set this flavorful sauce aside for later.
- Cook Aromatics and Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced Thai red chilies and stir-fry until fragrant, about 30 seconds to a minute. Add the bite-sized chicken thigh pieces and cook until they are browned on all sides and cooked through.
- Add Vegetables: Toss in the sliced onion, red bell pepper, broccoli florets, and julienned carrot. Stir-fry these vegetables with the chicken until they are crisp-tender, maintaining some crunch for texture.
- Combine Noodles and Sauce: Add the softened noodles to the wok along with the prepared stir-fry sauce. Gently toss everything to evenly coat the noodles and ingredients in the sauce. Continue cooking until the noodles are tender and the sauce is mostly absorbed, about 2 to 3 minutes.
- Finish with Herbs: Stir in the cut green onions and the fresh Thai basil leaves. Cook for an additional 1 minute until the basil wilts and releases its aroma. Serve the dish hot, garnished with extra Thai basil leaves and lime wedges on the side for squeezing.
Notes
- Adjust the number of Thai red chilies to control the heat level according to your preference.
- Soaking the rice noodles properly is key to ensuring they cook quickly and evenly without breaking apart during stir-frying.
- Fresh Thai basil is essential for authentic flavor, but sweet basil can be used as a substitute if unavailable.
- This recipe can be adapted to include different proteins such as shrimp or tofu for a vegetarian version.
- Serve immediately for the best texture; the noodles may become soggy if left to sit too long.
