Why You’ll Love This Recipe
Spicy Drunken Noodles, also known as Pad Kee Mao, is a flavorful and aromatic Thai dish filled with bold spices, fresh herbs, and a savory sauce. The stir-fried wide rice noodles are infused with garlic, chilies, and basil, creating an irresistible dish with a perfect balance of heat and flavor. Whether you’re a fan of Thai cuisine or just looking to spice up your meal rotation, this dish is sure to become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Wide rice noodles
- Vegetable oil
- Garlic (minced)
- Thai bird’s eye chilies (chopped)
- Red bell pepper (sliced)
- Onion (sliced)
- Thai basil leaves
- Fish sauce
- Soy sauce
- Oyster sauce
- Sugar
- Lime juice
- Chicken, beef, or tofu (optional)
Directions
- Cook the rice noodles according to the package instructions, drain, and set aside.
- Heat oil in a large skillet or wok over medium-high heat.
- Add minced garlic and chopped chilies to the pan, stir-fry for about 30 seconds until fragrant.
- Add the red bell pepper and onion, cooking for 2-3 minutes until they soften.
- If using meat or tofu, add it to the pan and cook until browned and cooked through.
- Stir in the cooked noodles and toss everything together.
- In a small bowl, mix together fish sauce, soy sauce, oyster sauce, sugar, and lime juice. Pour the sauce over the noodles and toss to coat evenly.
- Add Thai basil leaves and stir until wilted, about 1 minute.
- Serve immediately with extra lime wedges and chili if desired.
Servings and Timing
This recipe serves 2-3 people.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Variations
- Add extra vegetables such as mushrooms or baby corn for more texture.
- Adjust the spice level by adding more or fewer bird’s eye chilies.
- Use shrimp or pork as an alternative to chicken or tofu.
- For a vegan version, ensure the sauces are all plant-based (substitute the oyster sauce for a vegetarian version).
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan with a little oil or in the microwave, adding a splash of water to loosen the noodles.
FAQs
What makes Drunken Noodles spicy?
The heat comes from Thai bird’s eye chilies, which provide an intense level of spice.
Can I make Drunken Noodles less spicy?
Yes, you can reduce or omit the chilies, or use a milder variety like jalapeños.
Can I use regular basil instead of Thai basil?
Regular basil can be used, but it will change the flavor. Thai basil has a unique spicy-sweet flavor that is key to the dish.
What noodles should I use?
Wide rice noodles (often labeled as “Pad Thai noodles”) are ideal, but you can substitute with any flat, wide noodles.
Can I use a different protein?
Absolutely! Shrimp, pork, or even beef work great in this dish.
Is this dish gluten-free?
If you use gluten-free soy sauce and ensure the sauces are gluten-free, this dish can be made gluten-free.
Conclusion
Spicy Drunken Noodles are a bold, flavorful, and incredibly satisfying Thai dish that brings the perfect balance of spice, savory sauce, and fresh herbs. With just the right amount of heat and a satisfying texture from the noodles, this dish is a true crowd-pleaser. It’s easy to customize based on your preferences, making it perfect for a quick and delicious meal.
Print
Spicy Drunken Noodles
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten Free
Description
Spicy Drunken Noodles is a flavorful Thai stir-fry dish made with wide rice noodles, a spicy and savory sauce, and a variety of vegetables and protein like chicken, shrimp, or tofu. The dish is packed with bold flavors, a bit of heat, and aromatic herbs.
Ingredients
- 8 oz wide rice noodles
- 1 tbsp vegetable oil
- 1/2 lb chicken breast (sliced thinly) or shrimp
- 1 red bell pepper (sliced)
- 1/2 onion (sliced)
- 2 garlic cloves (minced)
- 2 Thai bird’s eye chilies (sliced) or more for extra heat
- 1/4 cup fish sauce
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/4 cup Thai basil leaves
- 1 tbsp lime juice
- 1/4 cup water or chicken broth
- 1/2 tsp crushed red pepper flakes (optional, for extra spice)
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the chicken or shrimp and cook until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, add the onion, red bell pepper, and garlic. Stir-fry for 2-3 minutes until softened.
- Add the sliced bird’s eye chilies and cook for an additional 30 seconds.
- In a small bowl, mix together fish sauce, soy sauce, oyster sauce, brown sugar, and lime juice to create the sauce.
- Return the cooked protein (chicken or shrimp) to the pan, then add the cooked noodles, sauce mixture, and water or chicken broth. Stir everything together until evenly combined.
- Cook for another 2-3 minutes, letting the sauce soak into the noodles and the dish becomes hot.
- Remove from heat, and stir in fresh Thai basil leaves.
- Serve immediately with extra chili flakes if you want more heat.
Notes
- For a vegetarian version, use tofu instead of chicken or shrimp.
- Adjust the amount of bird’s eye chilies to your preferred spice level.
- For a gluten-free version, ensure you’re using gluten-free soy sauce and fish sauce.
- This dish is best served hot and fresh.