Drunken Noodles

Introduction

Drunken Noodles, known in Thai as Pad Kee Mao, is one of the most beloved dishes in Thai cuisine. It’s the kind of meal that ignites your taste buds, leaves you sweating slightly from the chili heat, and makes you want seconds even before you’ve finished the first bite. It’s saucy, savory, spicy, and packed with umami—delivered through chewy wide rice noodles, fresh Thai basil, crispy vegetables, and tender protein of your choice.

Despite the name, there’s no alcohol in the dish. The name “drunken” refers more to the idea that the bold, spicy flavors are strong enough to wake up even someone who’s had one too many! Others say it’s a perfect dish after drinking. Whatever the story, Drunken Noodles is pure comfort food.

Let’s dive into this full, detailed recipe.

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🧾 Ingredients (Serves 2–3)

For the noodles:

• 8 oz wide rice noodles (fresh or dried)

• Hot water (for soaking if using dried noodles)

For the sauce:

• 3 tablespoons soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon fish sauce (or extra soy sauce for vegetarian)

• 2 teaspoons brown sugar

• 1 teaspoon dark soy sauce (adds rich color and umami)

• 1 tablespoon water

For the stir-fry:

• 2 tablespoons oil (vegetable, peanut, or canola)

• 4 cloves garlic, finely chopped

• 2–4 Thai bird chilies, sliced thin (adjust to taste)

• ½ onion, sliced

• 1 red bell pepper, sliced

• 1 cup baby corn or julienned carrots (optional)

• 1 cup Thai basil (holy basil preferred, sweet basil works too)

• 1 cup protein: thinly sliced chicken, beef, shrimp, or tofu

• 1 egg (optional)

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🥄 Equipment You’ll Need

• A wok or large skillet

• A spatula or wooden spoon

• Bowl for mixing the sauce

• Pot or bowl for soaking noodles

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🧑‍🍳 Instructions

🥢 Step 1: Prepare the Noodles

If using fresh rice noodles, gently separate them and set aside.

For dried rice noodles:

1. Soak them in very hot water for 10–15 minutes or until pliable but still firm (they will finish cooking in the pan).

2. Drain and set aside.

Tip: Don’t boil dried noodles—they become mushy. Soaking keeps the texture chewy and perfect.

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🥣 Step 2: Mix the Sauce

In a small bowl, mix together:

• Soy sauce

• Oyster sauce

• Fish sauce

• Dark soy sauce

• Brown sugar

• Water

Stir until the sugar dissolves. Set aside.

Tip: You can double the sauce and refrigerate for future use—it’s amazing with fried rice or grilled meats.

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🔥 Step 3: Stir-Fry the Aromatics

1. Heat a wok or skillet over medium-high heat.

2. Add oil.

3. When the oil is hot, toss in the garlic and chilies. Stir quickly for 15–30 seconds until fragrant. Be careful—it’s easy to burn garlic at this stage.

Pro Tip: Open a window or turn on the vent—stir-frying chilies releases capsaicin into the air!

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🍗 Step 4: Add the Protein

• Add your choice of sliced chicken, shrimp, beef, or tofu.

• Stir-fry until the protein is mostly cooked through (about 3–4 minutes depending on the type).

Want to include an egg? Push the protein to one side and crack an egg into the pan. Scramble it quickly, then combine with the meat.

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🥬 Step 5: Add Vegetables

Toss in the onions, bell peppers, and any other vegetables you’re using (baby corn, carrots, etc.). Cook for 1–2 minutes until slightly softened but still crisp.

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🍜 Step 6: Toss in the Noodles

• Add the drained noodles to the wok.

• Pour the prepared sauce over the noodles.

• Stir well to coat everything evenly. Let the sauce caramelize just slightly on the bottom of the wok before stirring again.

Tip: If noodles start sticking, add a splash of water or broth.

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🌿 Step 7: Add Thai Basil

• Add a large handful of fresh Thai basil.

• Toss until wilted and well-distributed.

• Remove from heat immediately to preserve flavor.

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🍽️ Serve Immediately

Plate your noodles hot and garnish with:

• Extra Thai basil

• A squeeze of lime

• Crushed peanuts (optional)

• Extra sliced chili or chili flakes for more heat

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🔄 Variations

🌱 Vegetarian Version

• Use tofu or tempeh

• Skip the fish sauce or use vegetarian fish sauce

• Double-check oyster sauce for vegan versions (or substitute mushroom sauce)

🍤 Seafood Drunken Noodles

• Use shrimp or calamari as your protein

• Add bok choy or napa cabbage for more greens

🥩 Beef Drunken Noodles

• Use thinly sliced flank steak

• Marinate in soy sauce and cornstarch for extra tenderness

🍳 With a Fried Egg

Top your noodles with a runny fried egg—break the yolk over the noodles for a rich, saucy finish.

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🧠 Nutritional Notes

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❄️ Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Microwave with a splash of water or reheat in a skillet with a bit of oil.

• Not freezer-friendly: Rice noodles become mushy when frozen and thawed.

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🍴 Tips for Restaurant-Quality Results

• Use a wok if possible for smoky, charred flavor (called wok hei).

• Don’t overcrowd the pan—cook in batches if necessary.

• Use fresh Thai basil—it has a peppery, licorice flavor different from Italian basil.

• Adjust heat carefully—Thai bird chilies are very spicy!

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❤️ Final Thoughts

Drunken Noodles is a flavor-packed dish that brings Thai street food straight into your kitchen. With bold, balanced flavors, chewy noodles, and fresh herbs, it’s the kind of meal that hits every craving. It’s flexible enough to accommodate whatever protein or veggies you have on hand and quick enough to whip up on a weeknight.

Once you make it at home, you might find yourself skipping takeout forever. Whether you like it fiery hot or just mildly spiced, the depth of flavor and satisfying chew of these noodles will keep you coming back.