Drunken Noodles Recipe

There’s something so soul-warming about a big bowl of stir-fried noodles, especially when they’re coated in a rich, savory sauce and tossed with fresh veggies and tender noodles. Drunken Noodles also known as Pad Kee Mao is one of those Thai dishes that feels bold, colorful, and incredibly satisfying. It’s the perfect fusion of spicy, savory, and slightly sweet flavors all clinging to wide rice noodles that soak up every drop of sauce.

While this dish is rooted in Thai cuisine, it has become a beloved favorite everywhere because it hits every flavor note in the best way. The combination of garlic, basil, soy sauce, chili, and veggies makes every bite comforting yet exciting. And since it cooks quickly, it has become a go-to noodle recipe for busy weeknights.

If you enjoy flavorful meals that come together fast, you might also love my savory and buttery Baked Salmon with Garlic Butter Sauce, which shares that same “quick but impressive” energy. For a fresh, crisp complement to noodles, the Blackberry, Bacon & Blue Cheese Salad brings a beautiful contrast. And when you’re craving seafood to round out your menu, my Red Lobster Shrimp Scampi Recipe also fits right into this rich, satisfying flavor profile.

Why You’ll Love This Recipe

• A bold and flavorful rice noodles stir fry inspired by Thai drunken noodles
• Ready in under 30 minutes perfect for a busy day
• Loaded with fresh veggies and savory sauce
• Customizable with chicken, shrimp, beef, or tofu
• Comforting and satisfying without being heavy

Ingredients

For the Noodles

• 10 oz wide rice noodles
• Hot water for soaking

For the Sauce

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon chili garlic sauce (more or less for heat)
• 1 teaspoon rice vinegar

For the Stir Fry

• 2 tablespoons vegetable oil
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 3 garlic cloves, minced
• 1–2 Thai chilies, sliced (optional for heat)
• 1 cup cooked chicken, shrimp, or tofu
• 1 cup Thai basil or sweet basil leaves

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Ingredient Notes & Substitutions

Wide rice noodles give drunken noodles their signature texture soft, chewy, and able to hold flavorful sauces. If you can’t find wide noodles, use regular rice noodles or even udon for a fun Japanese food twist. Thai basil adds a spicy, peppery aroma, but sweet basil works just fine if that’s what you have.

Fish sauce brings umami depth to the savory sauce, but you can replace it with extra soy sauce for a milder finish. For protein, feel free to use shrimp, chicken, beef, or tofu this recipe works beautifully with all of them. And if you’re sensitive to heat, simply adjust the chili garlic sauce to your comfort level.

Step-by-Step Instructions

Step 1 — Soak the noodles
Place rice noodles in a large bowl and cover with hot water. Let them soften for 20–30 minutes or until just pliable. Drain and set aside.

Step 2 — Mix the sauce
Whisk together soy sauce, oyster sauce, fish sauce, brown sugar, chili garlic sauce, and rice vinegar. Taste and adjust sweetness or heat.

Step 3 — Sauté the veggies
Heat oil in a large wok or pan. Add onion, bell pepper, broccoli, garlic, and Thai chilies. Cook until just tender.

Step 4 — Add protein
Stir in cooked chicken, shrimp, or tofu. Cook for 1–2 minutes to warm through.

Step 5 — Add noodles and sauce
Add softened noodles to the pan and pour the sauce over. Toss everything gently until the noodles absorb the savory sauce.

Step 6 — Finish with basil
Turn off the heat and stir in plenty of fresh basil. It wilts beautifully into the noodles.

Step 7 — Serve hot
Garnish with extra basil or sliced chilies if you love heat.

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Serving Suggestions

Drunken noodles taste amazing on their own, but they also pair well with light salads, steamed vegetables, or simple side dishes that balance their richness. Serve alongside a fresh fruit salad, a crisp green bowl, or even a small soup starter for a complete meal. These noodles also reheat beautifully, making them a great option for next-day lunches.

Recipe Variations

• Shrimp Drunken Noodles: Replace chicken with shrimp for extra sweetness and texture.
• Extra Spicy Version: Add Thai chilies, chili crisp, or extra chili garlic sauce.
• Vegetarian Style: Use tofu and swap fish sauce for soy sauce.
• Sweet Basil Version: Use sweet basil instead of Thai basil for mild flavor.
• Veggie Loaded: Add zucchini, carrots, snap peas, or mushrooms.

Pro Tips

• Don’t oversoak the rice noodles keep them slightly firm; they will soften in the pan.
• Prep all ingredients before cooking this dish moves fast.
• Use high heat for authentic Thai-style stir fry flavor.
• Add basil at the very end to keep it fragrant.
• Toss gently to avoid breaking the noodles.

Nutrition

Nutrient	Amount (Approx.)
Calories	390
Protein	20g
Carbs	55g
Fat	10g

Warm Closing

There’s something incredibly fun about cooking a noodle dish that bursts with flavor the moment it hits the pan. Drunken noodles are a beautiful combination of heat, basil aroma, tender noodles, and that deeply savory sauce that makes Thai cuisine so loved. Whether you’re making a cozy weeknight dinner or craving a restaurant-style noodle bowl at home, this recipe brings bold, comforting flavors to your table with so much ease. I hope this becomes one of those dishes you come back to whenever you want something warm, satisfying, and full of personality.

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