Drunken Noodles Recipe

Introducing my favorite Thai dish in the form of these EASY, fast, and fiery Drunken Noodles. This delicious recipe is ready in 30 minutes!

Drunken Noodles, also known as Pad Kee Mao (ผัดขี้เมา), is a stir fry noodle dish that is very popular in Thailand and found in most Thai restaurants. It’s my personal favorite and I’m adding this recipe to my list of “better than take-out” Thai food recipes, like this pad gra prow.

Drunken Noodles

My favorite Thai dish is EASY, fast, and fiery Drunken Noodles, a delicious recipe that’s ready in 30 minutes!

Prep: 15min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 405 kcal, Carbohydrate 62 g, Protein 17 g, Fat 9 g, Saturated Fat 1 g, Cholesterol 36 mg, Sodium 1529 mg, Fiber 4 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 8 oz wide rice noodles
• 2 Tbsp sesame oil ((or canola))
• 2 shallots (, chopped)
• 2 carrots (, thinly sliced)
• 1 large chicken breast (, chopped (or shrimp or tofu))
• 3 large cloves of garlic (, minced)
• ½ teaspoon fresh minced ginger
• 1 zucchini (, thinly sliced)
• 1 green bell pepper (, thinly sliced)
• 2 green onions (, chopped)
• 1 roma tomatoes (, sliced)
• 1 cup fresh Thai Holy Basil leaves (or substitute regular basil) (, roughly chopped)
• 3 Tbsp oyster sauce
• 1/3 cup low sodium soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons brown sugar
• 2 Tbsp water
• 1 teaspoon Thai red chili paste (, more or less, to taste (or substitute sriracha or crushed red pepper flakes))

Instruction:

1. Cook noodles according to package instructions.
2. Mix sauce in a small bowl and set aside.
3. Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
4. Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
5. Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.

Drunken Noodles (Pad Kee Mao)

Recipe video above. Spicy Thai Noodles, a popular Thai take-out dish from the streets of Thailand! Make sure you have all ingredients ready to toss into the wok as once you start cooking, things happen quickly! Spice level: moderate to high (it’s SUPPOSED to be spicy!)

Prep: 10min

Total: 16min

Yield: 2

Serving Size: 197 g

Nutrition Facts: servingSize 197 g, calories 454 kcal, Carbohydrate 58.6 g, Protein 22.9 g, Fat 14.8 g, Saturated Fat 2.4 g, Cholesterol 79 mg, Sodium 223 mg, Fiber 1.5 g, Sugar 2.7 g, unSaturated Fat 12.4 g

Ingredients:

• 7 oz /200g dried rice noodles (, wide (Note 1))
• 2 tbsp oil ((peanut, vegetable or canola))
• 3 large cloves of garlic (, minced)
• 2 birds eye chilli or Thai chillies (, deseeded, very finely chopped (Note 2))
• 1/2 onion (, sliced)
• 200 g /7oz chicken thighs (, cut into bite size pieces (breast ok too))
• 2 tsp fish sauce ((or soy sauce))
• 2 green onions (, cut into 3cm/2″ pieces)
• 1 cup Thai or Thai Holy Basil leaves ((sub regular basil, Note 3))
• 3 tbsp oyster sauce
• 1 1/2 tbsp light soy sauce ((Note 4))
• 1 1/2 tbsp dark soy sauce ((Note 4))
• 2 tsp sugar
• 1 tbsp water

Instruction:

1. Prepare noodles per packet directions.
2. Mix Sauce in a small bowl.
3. Heat oil in wok or large heavy based skillet over high heat.
4. Add garlic and chilli and cook for 10 seconds. Don’t inhale – the chilli will make you cough!
5. Add onion, cook for 1 minute.
6. Add chicken and fish sauce, and fry until cooked, around 2 minutes.
7. Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
8. Remove from heat and immediately add basil, toss until just wilted, then serve immediately.

Pad Kee Mao – Drunken Noodles

Popular Thai street food made with stir fried fresh rice noodles and holy basil. Be sure the watch the video of me cooking this dish in REAL TIME to see how fast it goes!

Prep: 30min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 439 kcal, Carbohydrate 72 g, Protein 30 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 284 mg, Sodium 2476 mg, Fiber 4 g, Sugar 8 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1 lb fresh wide rice noodles ((see note 1))
• 4-5 cloves garlic
• 1-3 Thai chilies (or to taste)
• 1 spur chili (or ⅛ red bell pepper, chopped)
• 8 oz protein of your choice ((see note 2))
• 2 oz carrots (cut in thin sticks)
• 2.8 oz Chinese broccoli ((see note 3))
• 2 Tbsp julienned grachai ((optional))
• 2 stems young peppercorns (cut in small chunks (optional))
• 4 Tbsp pad kee mao sauce (recipe below)
• 2 ½ tsp sugar
• A dash black or dark soy sauce ((optional, see note 4))
• 2 cups holy basil leaves ((see note 5))
• 2 Tbsp oyster sauce
• 1 Tbsp soy sauce
• ½ Tbsp Golden Mountain Sauce (or substitute more soy sauce)
• ½ Tbsp fish sauce

Instruction:

1. *I highly recommend cooking 1 portion at a time for best results, so divide up your prep before you start cooking.
2. Mix the sauce ingredients together in a small bowl and stir to combine.
3. Separate the rice noodles from each other (see video for technique). If they are cold, hard and stuck together, you need to heat them up until soft or they will break when you try to separate them. Carefully divide the noodles into 3-4 smaller bundles and spread them out onto a large plate. Microwave at 70% power, stopping every minute to move the noodles around for more even heating. Once they are soft, pull the noodles apart and divide them into portions.
4. Add Thai chilies into a mortar and pestle and pound until fine. Add garlic and spur chilies and pound into a rough paste.
5. Before you cook, organize your prep: 1) separate the ingredients into batches; 2) combine all non-leafy vegetables, grachai and young peppercorns together; 3) put the basil and leafy greens together; 4) put a tablespoon measure into the sauce and a teaspoon into your sugar crock.; 5) have a bowl ready to put your cooked protein into.
6. In a well-seasoned or non-stick wok, heat about 2 Tbsp of vegetable oil over high heat. Once very hot, add your protein to the pan and spread it out into a single layer. Sear on one side until browned or halfway cooked, then flip or toss and cook the other side until done. Remove from the pan and set aside.
7. Put the pan back on the stove with the heat still off, add the chili/garlic paste and a little more oil if needed. Turn heat on to medium and stir just until the small pieces of garlic start to turn golden brown.
8. Add your bowl of non-leafy vegetables, turn the heat on high and stir for about 30 seconds.
9. Add the noodles, drizzle the sauce (2 Tbsp per serving) and sprinkle the sugar (1¼ tsp per portion; you can eyeball the ¼ tsp) and toss until all the noodles are evenly coated and the sauce has been absorbed. If you want a darker colour, you can add a dash of black or dark soy sauce at this time, a little at a time.
10. Once the noodles are well coated, add the protein back in and toss to mix. Then let the noodles sit in the pan without stirring for 15-20 seconds or until the noodles are charred in some spots. Flip the noodles and repeat 1-2 more times.
11. Add the basil and any leafy greens and turn off the heat. Toss for just a few seconds until they wilt. Plate and repeat with your other batches. Enjoy!

The Easiest Stir Fry Dish (Drunken Noodles)

FAQ

What makes drunken noodles drunken?

What kind of noodles are used in drunken noodles?

What is the difference between Pad Thai and drunken noodles?

What is the difference between drunken noodles and Pad Kee Mao?