Thai Drunken Noodles

Let’s talk about Thai Drunken Noodles, or as the locals call it, Pad Kee Mao.

The name might suggest a tipsy chef tossing ingredients together, but spoiler alert: there’s no alcohol involved.

This dish is a fiery stir-fry of wide rice noodles, crisp vegetables, aromatic basil, and protein of your choice, all cloaked in a savory-sweet sauce with just enough heat to make you sweat.

It’s the perfect balance of spicy, salty, and slightly sweet—basically, a flavor-packed party in your mouth.

I fell in love with Drunken Noodles during a late-night Bangkok street food binge, and every bite was a revelation. Its bold flavors have a rebellious energy, much like the legend that says it was created to help sober up after a wild night!

A Brief History of Pad Kee Mao

Drunken Noodles’ origins are wrapped in mystery and spice.

Some say it was invented by someone rummaging through their fridge after a few too many drinks, tossing whatever they had into a wok with wide noodles.

Others suggest the dish’s bold flavors pair perfectly with a cold beer, hence the name. Pad Kee Mao translates to “stir-fry drunkard,” making it an apt late-night craving food.

Unlike its more delicate cousin, Pad Thai, Drunken Noodles packs a punch and doesn’t shy away from fiery chilis and robust sauces.

Fun fact: the dish is incredibly versatile, making it a favorite among Thai cooks who love experimenting with vegetables, proteins, and levels of spice.

Ingredients You’ll Need

• 8 ounces wide rice noodles (soaked according to package instructions)
• 2 tablespoons vegetable oil
• 4 cloves garlic (minced)
• 3 Thai bird’s eye chilies (finely chopped, adjust to taste)
• 1 small onion (sliced)
• 1 red bell pepper (sliced)
• 1 cup broccoli or Chinese broccoli
• 1 cup protein of choice (chicken, shrimp, tofu, or beef)
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce (for that deep, caramelized color)
• 1 teaspoon sugar
• 1 tablespoon fish sauce (optional but recommended for authenticity)
• 1/4 cup Thai basil leaves (fresh and aromatic)

Ingredient Breakdown

Wide Rice Noodles: These flat, chewy noodles soak up the sauce like a sponge. Look for fresh ones in an Asian grocery store or use dried and soak them until pliable.

Vegetable Oil: Neutral oils like canola or sunflower oil work best for high-heat stir-frying.

Garlic and Chilies: These are the soul of Thai cooking. Fresh chilies give the dish its signature heat, and garlic brings a robust base flavor.

Veggies: Onions, bell peppers, and broccoli add crunch and color. Feel free to toss in whatever you have in your fridge—Thai cuisine thrives on improvisation.

Protein: Chicken and shrimp are popular, but tofu is an excellent vegetarian option. Want to go all out? Try thinly sliced beef for a rich, hearty twist.

Sauces: A trifecta of oyster sauce, soy sauce, and dark soy sauce creates the savory, slightly sweet glaze that coats every noodle. Don’t skip the dark soy—it’s the secret to that glossy finish.

Sugar and Fish Sauce: Sugar balances the heat, and fish sauce adds an umami punch. If fish sauce isn’t your thing, soy sauce works just fine.

Thai Basil: Not to be confused with Italian basil, Thai basil has a slightly peppery, anise-like flavor that lifts the dish to another level.

How to Make Drunken Noodles

Step 1: Prep Like a Pro

Start by soaking your rice noodles in warm water until they’re soft but still firm to the bite. This typically takes 30 minutes for dried noodles, but check your package instructions. While the noodles soak, chop your garlic, chilies, onion, bell pepper, and broccoli. Slice your protein into bite-sized pieces and set everything up within arm’s reach. Stir-frying moves fast—you don’t want to pause mid-cook to search for ingredients.

Step 2: Stir-Fry the Aromatics

Heat your wok or a large skillet over medium-high heat. Add the vegetable oil, followed by minced garlic and chopped chilies. Stir-fry for about 30 seconds, or until the garlic is golden and fragrant. Be careful—garlic burns easily, and you don’t want that bitter taste.

Step 3: Cook the Protein

Toss your protein of choice into the wok. Stir-fry until it’s just cooked through—this takes about 2–3 minutes for shrimp or thinly sliced chicken. Remove it from the wok and set it aside to prevent overcooking.

Step 4: Stir-Fry the Veggies

In the same wok, add your onions, bell peppers, and broccoli. Stir-fry for 2–3 minutes until the veggies are tender but still crisp. If your wok starts to look dry, add a splash of water to create steam and prevent sticking.

Step 5: Sauce It Up

Return the cooked protein to the wok and toss everything together. Add oyster sauce, soy sauce, dark soy sauce, sugar, and fish sauce. Mix well to coat every piece of meat and vegetable in the sauce’s rich, glossy goodness.

Step 6: Add the Noodles

Drain your soaked noodles and add them to the wok. Use tongs or chopsticks to gently toss them with the sauce and other ingredients. Stir-fry for 2–3 minutes until the noodles are heated through and thoroughly coated in sauce.

Step 7: Finish with Thai Basil

Turn off the heat and throw in the Thai basil leaves. The residual heat will wilt the basil just enough to release its peppery aroma. Give everything a final toss and taste-test for seasoning. Want it saltier? Add a splash of soy sauce. Need more heat? Sprinkle on some chili flakes.

Step 8: Plate and Serve

Transfer the Drunken Noodles to a large platter or individual bowls. Garnish with a few fresh basil leaves and, if you’re feeling extra fancy, a lime wedge on the side. Serve immediately—you’ll want to dig in while the flavors are at their peak.

Tips for Success

1. Use a Hot Wok: A scorching-hot wok is the key to achieving that smoky, slightly charred flavor known as wok hei.
2. Customize the Heat: If Thai chilies are too intense, swap them for milder red chilies or leave them out entirely for a kid-friendly version.
3. Avoid Overcrowding: Stir-fry in batches if needed to keep everything sizzling. Overcrowding the wok can lead to steaming instead of frying.
4. Prep is Everything: Have all your ingredients prepped and ready to go before you start cooking. This dish is all about timing.
5. Go Fresh: Fresh Thai basil is a non-negotiable. Dried basil simply won’t deliver the same punchy flavor.

Thai Drunken Noodles Recipe

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