Drunken Noodles (Pad Kee Mao): A Fiery Thai Favorite

Name: Drunken Noodles (Pad Kee Mao): A Fiery Thai Favorite
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz wide rice noodles; 2 tablespoons sesame oil (or canola oil); 2 shallots, chopped; 2 carrots, thinly sliced; 1 large chicken breast, chopped (or shrimp or tofu); 3 large cloves garlic, minced; ½ teaspoon fresh minced ginger; 1 zucchini, thinly sliced; 1 green bell pepper, thinly sliced; 2 green onions, chopped; 1 roma tomato, sliced; 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped; 3 tablespoons oyster sauce; ⅓ cup low-sodium soy sauce; 2 teaspoons fish sauce; 2 teaspoons brown sugar; 2 tablespoons water; 1 teaspoon Thai red chili paste (adjust to taste, or substitute with sriracha or crushed red pepper flakes)

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Everyday Culinary Delights👩‍🍳

Posted on February 22, 2025

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A Dish Born From Late-Night Cravings

Some of the best meals in life are born from moments of hunger, spontaneity, and a little bit of chaos. I first discovered Drunken Noodles during a late-night food run with friends at a tiny, hole-in-the-wall Thai restaurant. The air was thick with the scent of sizzling garlic, fresh basil, and spicy chili, and as I took my first bite of these fiery, flavor-packed noodles, I knew I had found something special.

Contrary to what the name suggests, Drunken Noodles (Pad Kee Mao) contains no alcohol. The dish’s origins are often linked to Thai street vendors serving it to late-night revelers looking for something bold, spicy, and satisfying after a night of drinking. Whether the heat helped sober them up or simply intensified the flavors of the dish, one thing is certain—Drunken Noodles is a meal made for those who crave excitement on a plate.

Now, every time I cook this dish at home, it takes me back to that moment—huddled around a table with friends, sharing stories, laughing, and indulging in a meal that perfectly balanced heat, sweetness, and umami. It’s the kind of dish that demands attention, wakes up your taste buds, and reminds you why homemade food can sometimes be even better than takeout.

What Are Drunken Noodles?

Drunken Noodles, known in Thai as Pad Kee Mao, is a beloved stir-fry dish made with wide rice noodles, a savory-spicy sauce, Thai basil, and a mix of vegetables and protein. The dish is famous for its bold flavors, thanks to a combination of soy sauce, oyster sauce, fish sauce, and chili paste, which gives it an irresistible balance of salty, sweet, and spicy elements.

Unlike the more well-known Pad Thai, which leans on tamarind and peanuts for its signature taste, Pad Kee Mao is all about heat and fragrance. Thai Holy Basil (or sweet basil if you can’t find the original) adds a peppery, aromatic note that makes the dish truly stand out.

The best part? It’s completely customizable. You can use chicken, shrimp, tofu, or beef as your protein and throw in whatever vegetables you have on hand—zucchini, bell peppers, mushrooms, or even baby corn.

Ingredients: A Perfect Fusion of Spice and Flavor

For the Noodles:

8 oz wide rice noodles

For the Stir-Fry:

2 tablespoons sesame oil (or canola oil)
2 shallots, chopped
2 carrots, thinly sliced
1 large chicken breast, chopped (or shrimp or tofu)
3 large cloves garlic, minced
½ teaspoon fresh minced ginger
1 zucchini, thinly sliced
1 green bell pepper, thinly sliced
2 green onions, chopped
1 roma tomato, sliced
1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped

For the Sauce:

3 tablespoons oyster sauce
⅓ cup low-sodium soy sauce
2 teaspoons fish sauce
2 teaspoons brown sugar
2 tablespoons water
1 teaspoon Thai red chili paste (adjust to taste, or substitute with sriracha or crushed red pepper flakes)

Directions: Bringing the Wok to Life

Step 1: Preparing the Noodles

Cook the rice noodles according to package instructions. Drain, rinse with water, and set aside.

Step 2: Creating the Sauce

In a small bowl, mix all sauce ingredients together and set aside.

Step 3: Stir-Frying the Ingredients

Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add shallots and carrots, stir-frying for 2 minutes.
Add another tablespoon of oil and cook the chicken, seasoning with black pepper. Stir-fry until the chicken is fully cooked.
Add garlic and ginger, cooking for 10 seconds. Then, toss in the bell pepper, zucchini, tomatoes, and the white parts of the green onions. Sauté for another 2 minutes.

Step 4: Bringing It All Together

Add the cooked noodles to the pan and pour in the prepared sauce. Toss well, allowing the noodles to absorb the flavors. Cook for a few minutes until warmed through.
Remove from heat and stir in the fresh Thai basil leaves.

Step 5: Serving Up a Spicy Delight

Serve immediately, garnished with the remaining green onions. Add extra chili sauce, sriracha, or crushed red pepper for an extra kick of spice.

Nutritional Breakdown: A Balanced Bite of Thai Flavor

Calories: 405 kcal
Carbohydrates: 62g
Protein: 17g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 36mg
Sodium: 1529mg
Potassium: 664mg
Fiber: 4g
Sugar: 7g
Vitamin A: 5826 IU
Vitamin C: 41mg
Calcium: 65mg
Iron: 2mg

Why You’ll Love This Recipe

Bold, Authentic Thai Flavors – This dish captures the essence of Thai street food, delivering the perfect balance of heat, umami, and fresh herbs.
Quick and Easy – With just 30 minutes from start to finish, you can have a restaurant-quality meal on the table.
Customizable Heat Levels – Whether you love extra spice or prefer a milder version, you can adjust the chili sauce to your liking.
Better Than Takeout – Making it at home means you can control the ingredients, ensuring a healthier and fresher version of your favorite Thai dish.
Gluten-Free and Vegetarian Options – With simple substitutions, you can make this dish work for any diet.

The Story Behind the Name: Why “Drunken” Noodles?

The origins of Pad Kee Mao are not entirely clear, but several theories exist about its intriguing name:

Late-Night Creation – The most popular belief is that this dish was created for (or by) those who had been drinking and needed something flavorful and filling to soak up the alcohol.
Spice That “Sobers You Up” – The intense heat from the chili sauce is said to “wake up” anyone feeling drowsy after a few drinks, making them feel more alert.
Cooking with What’s Available – Some say the dish was invented by home cooks who threw together whatever ingredients they had in the kitchen after a night out, leading to the perfect blend of noodles, basil, and fiery sauce.

Whatever the true origin, one thing is certain—this dish is all about bold, punchy flavors that demand attention.

Frequently Asked Questions About Drunken Noodles

1. Can I Make Drunken Noodles Less Spicy?

Absolutely! If you love the flavors but want to tone down the heat, reduce or omit the Thai red chili paste and replace it with a milder sauce like sweet chili sauce or just a touch of sriracha. You can also add extra brown sugar to balance out the spice.

2. What Type of Noodles Should I Use?

Traditional Pad Kee Mao is made with wide rice noodles (the same kind used in Pad See Ew). If you can’t find them, you can substitute:

Pad Thai noodles (thinner rice noodles)
Linguini or fettuccine pasta (for a non-traditional but effective option)

If you’re using dried rice noodles, be sure to soak or cook them according to the package instructions before stir-frying.

3. Can I Make This Dish Vegetarian or Vegan?

Yes! To make Vegetarian Drunken Noodles, simply replace the chicken with tofu and swap out fish sauce and oyster sauce for:

Soy sauce or tamari (for fish sauce)
Hoisin sauce or mushroom sauce (for oyster sauce)

4. Can I Add More Vegetables?

Definitely! Drunken Noodles is a great way to use up leftover veggies in your fridge. Some great additions include:

Broccoli
Mushrooms
Baby corn
Bok choy
Snap peas

5. How Can I Store Leftovers?

Drunken Noodles is best enjoyed fresh, but if you have leftovers:

Store in an airtight container in the fridge for up to 3 days.
Reheat in a pan with a little oil over medium heat to revive the texture. Avoid microwaving, as it can make the noodles too soft.

6. What’s the Difference Between Drunken Noodles and Pad Thai?

Both are popular Thai noodle dishes, but they are very different:

Pad Thai has a sweet, tangy, and nutty flavor with crushed peanuts and tamarind sauce.
Drunken Noodles is spicier, saltier, and more fragrant, with a stronger basil and garlic presence.

If you prefer bold, fiery flavors, Pad Kee Mao is the dish for you!

Tips for Making the Best Drunken Noodles

Use Fresh Basil – Thai Holy Basil gives the dish its signature flavor. If unavailable, use Thai basil or regular sweet basil.
Cook at High Heat – Stir-frying requires high heat to keep the noodles from getting soggy and to lock in the flavors.
Don’t Overcook the Noodles – Rice noodles can become too soft quickly, so follow the package instructions carefully.
Adjust the Sauce to Taste – The balance of soy sauce, fish sauce, and oyster sauce can be tweaked based on your preference.
Prepare Everything Before Cooking – Stir-frying happens fast, so have all ingredients prepped and ready before you start.

Conclusion: A Must-Try Thai Classic

Drunken Noodles is more than just a meal—it’s an experience. The vibrant combination of flavors, the satisfying chew of the noodles, and the intense aroma of basil and garlic make every bite unforgettable. Whether you’re cooking for yourself, friends, or family, this dish will transport you straight to the bustling streets of Thailand.

So the next time you’re craving something bold and exciting, skip the takeout and make Drunken Noodles from scratch. It’s quick, delicious, and infinitely customizable—the perfect dish for any occasion.

And who knows? Maybe, just like the legend says, it will become your go-to late-night comfort food.