Published September 18, 2020.This post may contain affiliate links. Please read my disclosure policy.
This drunken noodles recipe is loaded up with chicken and vegetables and is one of the most flavorful 30-minute meals ever.
We are all about quick weeknight meals and if you are too, then absolutely check out my grilled pork tenderloin and chicken piccata.
Drunken Noodles
Formally known as Pad Kee Mao, drunken noodles are a savory and spicy dish consisting of rice noodles, vegetables, and peppers in an oyster sauce-based sauce. Pad Kee Mao literally translates to “stir-fry drunkard.” It was said that the recipe was so spicy that it would sober up a drunkard. Since I’m a bit of a weakling when it comes to spice, my version is much milder.
The main vegetable ingredients in this recipe can be altered to suit you and your likes, as well as what’s in season. The most important components of this dish being classic are:
- Rice Noodles
- The Sauce
- Basil
- Thai Peppers
The Sauce
The drunken noodles sauce is bursting with savory umami flavor with a hint of sweetness from the brown sugar. Here are the main ingredients in the sauce:
- Oyster Sauce – This savory oyster-based sauce is a staple in this recipe as well as Asian cuisine.
- Dark Soy Sauce – Much more concentrated than regular soy sauce and richer in flavor.
- Light Soy Sauce – Any typical soy sauce will do.
- Fish Sauce – A fish-based sauce that adds a lot of flavor to this as well as a myriad of traditional Asian dishes.
- Brown Sugar – Light or dark brown sugar will do and in addition, you can substitute with regular sugar or honey.
What Type of Noodles to Use?
The most classic noodles to use in a drunken noodle’s recipe are rice noodles. They come in different widths, but I prefer to use wider as they soak up more of the delicious sauce.
How to Make Drunken Noodles
Follow these simple procedures to make this quick and easy recipe:
Stir together all of the ingredients in a bowl until combined and set aside.
Add the rice noodles to a large pot of lightly simmering water and turn the heat off and let them cook in the water for 5-7 minutes.
In the meantime, stir-fry thin-sliced chicken in a wok over high heat in oil for 2-3 minutes or until browned and cooked throughout. Set the cooked chicken aside on a plate.
Stir-fry the vegetables in the wok over high heat with a bit more oil for 1 to 2 minutes or until lightly browned.
Add back in the chicken, baby corn, Thai basil, drained noodles, and sauce, and stir until combined and serve.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten right after it is done cooking.
How to Store: Cover and keep in the refrigerator for up to 4 days. This recipe will not freeze well.
How to Reheat: Add the desired amount of drunken noodles to a hot wok with a ¼ cup of chicken stock or water and cook for 2-3 minutes or until hot. Likewise, you can cook in the microwave until hot.
chef notes + tips
- I used mild dried Thai peppers because I can’t handle spice too well, but if you want to keep things zesty then fresh Thai peppers will do just great. If you want just a bit of heat, try using some julienne jalapeños.
- If you can’t get dark soy sauce, then feel free to use all regular or light soy sauce.
- For the oil, I like to use sunflower, vegetable, canola, or sesame oil.
- Feel free to use regular basil if Thai basil cannot be found.
More Quick Recipes:
- Chicken Fried Rice
- Beef Stir Fry
- Shrimp Scampi
- Loco Moco
- Pasta Primavera
Be sure to follow me onFacebook,Youtube,Instagram,andPinterest,and if you’ve had a chance to make this, then definitely drop me a comment and a rating below!
Video
Save
Thai Drunken Noodles Recipe (Pad Kee Mao)
5 from 15 votes
This drunken noodles recipe is loaded up with chicken and vegetables and is one of the most flavorful 30-minute meals ever.
Servings: 6
Prep Time: 10 minutes minutes
Cook Time: 8 minutes minutes
Ingredients
For the Sauce:
- 1/3 cup oyster sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 3 tablespoons water
- 1 ½ tablespoons packed light brown sugar
For the Noodles:
- 16 ounces wide rice noodles
- 3 tablespoons cooking oil
- two 7-9 ounce thinly sliced boneless, skinless chicken breasts
- ½ peeled thinly sliced yellow onion
- 8 dried mild Thai chiles
- 4 thinly sliced green onions
- 4 finely minced garlic cloves
- 1 teaspoon finely minced fresh ginger
- 2 15- ounce cans drained baby corn
- 1 ½ cups Thai basil
Instructions
Sauce: Whisk together all of the ingredients in a bowl until combined and set aside.
Noodles: Add the noodles to a large pot of lightly simmering water and add in the noodles, turn the heat off and let stand for 8-10 minutes or until cooked. Drain and set aside.
In the meantime, add 2 tablespoons of oil to a wok over high heat, and as soon as it begins to smoke add in the chicken and spread it around the wok to brown. Cook for 2-3 minutes then stir-fry until lightly browned and cooked through and set aside.
In the same wok over high heat add in the remaining 1 tablespoon of oil and stir-fry the onions and chiles for 1 to 2 minutes or until lightly browned.
Next, add in the green onions, garlic, and ginger, and stir-fry for 1-2 minutes.
Add in the cooked chicken, baby corn, Thai basil, noodles, and sauce, and mix until combined. Serve.
Notes
Chef Notes:
- Make-Ahead: This recipe is meant to be eaten right after it is done cooking.
- How to Store: Cover and keep in the refrigerator for up to 4 days. This recipe will not freeze well.
- How to Reheat: Add the desired amount of drunken noodles to a hot wok with a ¼ cup of chicken stock or water and cook for 2-3 minutes or until hot. Likewise, you can cook in the microwave until hot.
- I used mild dried Thai peppers because I can’t handle spice too well, but if you want to keep things zesty then fresh Thai peppers will do just great. If you want just a bit of heat, try using some julienne jalapeños.
- If you can’t get dark soy sauce, then feel free to use all regular or light soy sauce.
- For the oil, I like to use sunflower, vegetable, canola, or sesame oil.
- Feel free to use regular basil if Thai basil cannot be found.
Nutrition
Calories: 452kcalCarbohydrates: 88gProtein: 7gFat: 9gSaturated Fat: 1gSodium: 1243mgPotassium: 305mgFiber: 4gSugar: 8gVitamin A: 655IUVitamin C: 18mgCalcium: 45mgIron: 2mg
Course: entree, Main
Cuisine: Asian, Chinese
Author: Chef Billy Parisi
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28 comments
- Joanne Petruzella
This one is a keeper. I’m happy that I doubled the quantity of sauce. It went together quickly.
- Reply
appreciate you trying it.
- Reply
- Nancy Gregory
Yes I made this dish, the only thing I changed was I added more vegetables. My husband ate 2 plates. We both thought it was great. The question I have is, I want to make it with beef. Is there anything different I need to do or add?
- Reply
just use beef!
- Reply
- DJ Posner
I have eaten Drunken Noodles at countless restaurants over the years. After watching the video, and following instructions even taking care with julienne the veggies, I have to say it was an incredible result The flavor was hands/down the best. My husband adored it! Thanks for all you do Chef Billy!
- Reply
- Mike Coyne
Great recipe. If not cooking for children you could boost garlic and peppers. I could not find dark soy sauce, so made my own with soy sauce, a little molasses and a little brown sugar reduced for a few minutes. Next time I will make double the sauce and save half for leftovers. The sauce all gets sucked up into the noodles in the fridge. I found the sauce a little salty, so added a little miso, but will not do next time. It was not salty in the dish at all.
- Reply
- sue 😁
Thank you Chef Billy that’s a yum 😋 recipe 😁😋🤩😍
- Reply
- Lisa Albers
So excited to see this recipe. I order it at a restaurant for lunch. I’m going to use fresh chilies.
- Reply
- Will Spyrison
So Deliciously Yummers Easy To Make 😜
What’s For Dinner Thai Drunken Noodles (Pad Kee Mao) So Easy To Make So Deliciously The Flavors Mouth Watering. Labyrinth 2019 Grenache Blanc Santa Ynez Valley This Wine 🍷 Is Better With Age. Bon Appetite 😜
Note It Was Hard To Find Thai Basil I Lucked Out Got Last Bunch At Asahi Asian Market Oxnard As It Sells Out Same Day Shipment Comes In.
- Reply
thanks for giving it a shot!!
- Reply
- Karen Aquino
So good! Easy to find ingredients, comes together quickly,and that sauce is amazingly good.
- Reply
thanks for giving it a shot!!
- Reply
- Renee
Thank you so much for such great recipes! I cannot eat oyster sauce and was wondering if there’s any thing that I could sub that would at least be similar? I’m guessing it would fall flat without it.
- Reply
I don;t know of any, sorry.
- Reply
- William J Peiffer
Can’t wait to try this one. Heading to world market to get supplies
- Reply
- Barbara a Day
I made this and it is wonderful! Actually fairly easy to make and quick! We love Oriental food, so this will be on the menu at our home many times! Thanks Chef Billy, for another wonderful dish!
- Reply
My pleasure!
- Reply
- Tammy Anderson
We love Thai food – mostly at restaurants but I learn so much from your recipes and videos that I try things like these drunken noodles! So delicious and they turned out perfect! Thank you Chef Billy!
- Reply
My pleasure!
- Reply
- elaine iannon
Can’t wait to try them. Does anyone have an idea how long you can keep oyster sauce – mine is old. Thanks.
- Reply
There should be a best use by date on it.
- Reply
- Maria Villa
My 15 year old son just made this and let me tell you it is AMAZING!!! My 13 year old made the fried rice! 🥰😍 Blessed that my boys were able to follow this amazing recipe and watch the video!
- Reply
- Rebecca
Hi,
I love your videos. You are a great teacher! Wondering if I can sub hosin sauce for oyster.- Reply
no, unfortunately, two completely different flavors
- Reply
- Cj
Ironically I planned on making this and my mom happened to have Thai basil in her garden. It added a sweet flavor. Kinda like licorice. Easy and quick to make. Definitely a keeper
- Reply
- Ed Kurnick
Hey Billy, I finally got to make the Thai Drunken Noodles recipe and added some Chinese Broccoli!!! It was absolutely delicious! I used the bird’s eye chilies, then added a little sambal to my plate. Spiced it perfectly! I follow alot of your recipes for ideas and I am glad they pop up on Facebook!!! Stay well and keep’m coming!!!
Twisty Ed Kurnick
- Reply
Nice!
- Reply
- Rehab
Looks beautiful. Mix between sweet, and spicy with basil leaves that make it tasty.
Thanks for sharing.- Reply
