I’ve included some videos below for those who prefer to watch rather than read.
Thai Drunken Noodles, or Pad Kee Mao, is a spicy stir-fried noodle dish that’s popular in Thai cuisine. You’ll love this dish for its bold flavors, with a mix of wide rice noodles, meat, veggies, and aromatic herbs. The name “drunken noodles” doesn’t mean there’s alcohol in the recipe – it’s said to be a great late-night snack after drinking.
To make Pad Kee Mao at home, you’ll need rice noodles, protein like chicken or shrimp, veggies, and a savory sauce. The key ingredient is Thai basil, which gives the dish its unique taste. You can adjust the spice level to your liking by adding more or fewer chili peppers.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make Thai Drunken Noodles:
- Wide rice noodles
- Protein (chicken, shrimp, or tofu)
- Garlic
- Thai basil leaves
- Thai chili peppers
- Soy sauce
- Fish sauce
- Oyster sauce
- Sugar
- Vegetable oil
Can’t find some ingredients? Try these swaps:
- Use regular basil if Thai basil isn’t available
- Swap fish sauce for extra soy sauce
- Replace oyster sauce with hoisin sauce
- Use red pepper flakes instead of Thai chilies
For extra flavor, add:
- Ginger
- Scallions
- Baby corn
- Bell peppers
Remember, you can adjust the spice level by changing the amount of chilies. Start with less if you’re not sure about your heat tolerance.
Don’t worry if you can’t find wide rice noodles. Regular rice noodles or even linguine can work in a pinch. The key is to cook them until they’re just tender.
Instructions
You’ll need wide rice noodles, protein, veggies, and sauce ingredients. Start by soaking the noodles in hot water until they’re soft but still chewy.
Heat oil in a wok over high heat. Add garlic and ginger, stir-frying for a few seconds. Toss in shallots and cook for 20 seconds.
Next, add your chosen protein (like chicken or tofu) and cook until nearly done. Mix in veggies like bell peppers, baby corn, and Thai basil.
Pour in the sauce mixture and stir to coat everything. Let the noodles sit for 15-20 seconds to char slightly. Flip and repeat.
Finish by adding more basil leaves. Toss until they wilt. Your drunken noodles are ready to serve!
Remember to adjust spice levels to your taste. You can add more chili peppers for extra heat or leave them out for a milder dish.
Tips, Tricks & Storing
Want to make the best drunken noodles? Try these tips:
Use fresh wide rice noodles if you can find them. They give the dish its signature chewy texture.
Don’t overcook the noodles. Soak them in hot water until just pliable, about 15-20 minutes.
Get your wok or pan smoking hot before adding ingredients. This helps create that delicious charred flavor.
Feel free to swap in different veggies. Mushrooms, carrots, or broccoli all work great.
For extra spice, add more Thai chili peppers. Or leave them out if you prefer it mild.
Make it gluten-free by using tamari instead of soy sauce and gluten-free oyster sauce.
To store leftovers, let the noodles cool completely. Place them in an airtight container in the fridge for up to 3 days.
Reheat gently in a pan with a splash of water. The microwave works too, but the noodles may get a bit mushy.
For meal prep, cook the noodles and sauce separately. Store in the fridge and combine when ready to eat.