Drunken Noodles: A Spicy Thai Delight That Packs a Punch

Drunken Noodles, or Pad Kee Mao, is a bold and flavorful Thai stir-fry dish known for its spicy kick and fragrant aroma. Despite the name, there’s no alcohol involved—legend has it the dish got its name because it’s the perfect remedy for late-night cravings after a night out. Featuring wide rice noodles, vibrant vegetables, Thai basil, and your choice of protein, it’s a savory explosion in every bite. This dish is quick to prepare, full of umami, and can be customized to fit various dietary needs. If you’re looking to spice up your dinner table, Drunken Noodles won’t disappoint!

Ingredients Of Drunken Noodles

Why You Will Love This Drunken Noodles

Drunken Noodles is a spicy, aromatic, and satisfying dish that brings authentic Thai street food right to your kitchen. It combines chewy rice noodles with crisp vegetables, a protein of your choice, and a bold, savory sauce that perfectly balances heat and umami. Whether you’re a fan of spicy food or just looking for a quick and hearty weeknight meal, this dish has something for everyone. Plus, it’s incredibly easy to customize—vegetarian, vegan, or gluten-free versions are simple to make.

Preparation Process Of Drunken Noodles

Start by soaking the rice noodles in hot water until soft, then drain. Meanwhile, prepare all vegetables and protein. Heat oil in a wok, stir-fry garlic and chilies until fragrant, then add your protein and cook until done. Toss in vegetables, noodles, and sauces. Stir-fry everything together until the noodles are coated and slightly caramelized. Finish with fresh Thai basil leaves and serve hot.

Step By Step Instructions

1. Soak rice noodles in hot water for 10-15 minutes until soft. Drain and set aside.
2. Mince garlic and chilies. Slice vegetables and protein.
3. Heat oil in a wok or large skillet over medium-high heat.
4. Add garlic and chilies, stir-fry for 30 seconds.
5. Add protein and cook until browned and fully cooked.
6. Toss in vegetables and stir-fry for 2-3 minutes.
7. Add drained noodles and pour in soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar.
8. Stir-fry everything together for another 2-3 minutes until well combined and noodles are slightly charred.
9. Remove from heat, stir in Thai basil, and serve immediately.

How to Serve?

• Serve hot with lime wedges on the side
• Garnish with chopped green onions or crushed peanuts
• Pair with a chilled Thai iced tea
• Add extra chilies or chili flakes for more heat

Tips & Variations

Nutrition

1. Calories: 450
2. Protein: 25g
3. Carbohydrates: 55g
4. Fat: 15g
5. Fiber: 5g
6. Sugar: 7g
7. Sodium: 1100mg

Recipe Card

Drunken Noodles: A Spicy Thai Delight That Packs a Punch

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

3

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

450

kcal

Drunken Noodles, or Pad Kee Mao, is a fiery Thai stir-fry dish featuring wide rice noodles, vibrant vegetables, and bold sauces. Known for its irresistible spicy and savory flavors, it’s a quick, satisfying meal that can be customized with various proteins like chicken, shrimp, tofu, or beef. Despite the name, there’s no alcohol involved—just pure flavor. With its perfect balance of heat and umami, Drunken Noodles is a must-try for lovers of Thai cuisine and anyone seeking a quick dinner bursting with character and comfort.

Ingredients

• Wide rice noodles

• Garlic

• Thai bird’s eye chilies

• Onion

• Bell peppers

• Carrot

• Baby corn

• Broccoli florets

• Green beans

• Fresh Thai basil leaves

• Soy sauce

• Dark soy sauce

• Oyster sauce

• Fish sauce

• Sugar

• Oil (vegetable or canola)

• Your choice of protein (chicken, shrimp, tofu, or beef)

Directions

• Soak rice noodles in hot water for 10-15 minutes until soft. Drain and set aside.
• Mince garlic and chilies. Slice vegetables and protein.
• Heat oil in a wok or large skillet over medium-high heat.
• Add garlic and chilies, stir-fry for 30 seconds.
• Add protein and cook until browned and fully cooked.
• Toss in vegetables and stir-fry for 2-3 minutes.
• Add drained noodles and pour in soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar.
• Stir-fry everything together for another 2-3 minutes until well combined and noodles are slightly charred.
• Remove from heat, stir in Thai basil, and serve immediately.

Recipe Video

Notes

• Adjust spice level based on your tolerance
• Use Thai basil for authentic flavor, but sweet basil works as a substitute
• Prep all ingredients before you start cooking—it moves fast
• For gluten-free, use tamari and gluten-free oyster sauce

FAQs

Conclusion