Why are they called Drunken Noodles if there's no alcohol in the recipe?

Despite the name, traditional Drunken Noodles (Pad Kee Mao) don't actually contain alcohol. The dish earned its name either because it's perfect for soaking up alcohol after a night out, or because the spiciness makes you feel "drunk" with heat. Some versions do include a splash of rice wine, but it's not essential to the authentic flavor.

Can I make this dish vegetarian or vegan?

Absolutely! Replace the chicken with tofu, tempeh, or simply more vegetables. For a vegan version, substitute vegetarian oyster sauce (made from mushrooms) for regular oyster sauce and use soy sauce or miso paste instead of fish sauce. The flavor profile will be slightly different but still delicious.

My noodles always break apart and become mushy. What am I doing wrong?

The key is to significantly undercook the noodles initially - they should be just pliable but still quite firm. Also, make sure to rinse them with cold water after boiling to stop the cooking process, and toss them with a little oil if you're not using them immediately to prevent sticking.

I can't find Thai basil - is it really necessary?

While Thai basil provides the distinctive flavor that makes this dish special, regular Italian basil can work in a pinch. The flavor will be different - Thai basil has notes of anise and is more stable under heat - but your dish will still be delicious. If you have access to Asian markets, it's worth seeking out Thai basil for authenticity.

Drunken Noodles Recipe

Name: Drunken Noodles Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Thai
Ingredients: 3 tbsp oyster sauce; 2 tbsp light soy sauce; 2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce); 1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar); ½ tbsp fish sauce (recommended, but can be left out completely); 1 tbsp brown sugar; 2 tbsp water; 200 g (7 oz) dried wide rice noodles; 1 tbsp sesame oil; 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm/1/4 inch thick; 1 brown onion, sliced; 1 tbsp freshly grated garlic; 1 carrot, julienned; 1 bunch bok choy, shredded (1.5 cm/1/2 inch slices); 4 spring onion (scallion) stems, sliced into 3 cm (1 1/4 inch) batons; 1 firmly packed cup (50 g) Thai basil leaves (can also be substituted with regular basil); Chilli oil vinegar (see note); Crushed roasted peanuts (optional)

This incredible Drunken Noodles dish is a flavor-packed stir-fry that brings authentic Thai street food right to your kitchen. Ready in under 20 minutes, these savory, slightly sweet noodles tossed with tender chicken and crisp vegetables create a restaurant-quality meal with minimal effort. Perfect for those evenings when you crave something exciting but don’t want to spend hours cooking!

Why You’ll Love This Recipe

Lightning Fast: From prep to plate in less than 20 minutes – faster than delivery and infinitely more satisfying!
Explosive Flavor: The combination of savory soy sauces, tangy vinegar, and aromatic Thai basil creates a depth of flavor that’s absolutely addictive.
One-Pan Wonder: Everything comes together in a single pan, meaning less cleanup and more time enjoying your delicious creation.
Versatile: Easily customizable with whatever protein or vegetables you have on hand – making it perfect for using up odds and ends in your refrigerator.

Ingredients You’ll Need

Wide Rice Noodles: The star of the dish! Their flat, substantial texture helps them hold up to stir-frying and soak up all that delicious sauce. Don’t overcook these – they’ll continue cooking in the pan.
Chicken Breast: Provides lean protein and takes on the flavors of the sauce beautifully. Slice it thinly against the grain for maximum tenderness.
Oyster Sauce: Brings an umami richness that forms the backbone of the sauce. This ingredient is what gives the dish its distinctive savory depth.
Soy Sauces: The combination of light and dark soy sauce creates complexity – light for saltiness and dark for color and richness.
Fish Sauce: Just a touch adds that authentic Thai funk that’s impossible to replicate. Trust me on this one, even if you’re hesitant!
Brown Sugar: Balances the saltiness and adds that subtle caramelization when the sauce reduces.
Vinegar: Adds brightness and cuts through the rich flavors. That tang is essential for balancing the dish.
Vegetables: Bok choy, carrots, and onions provide texture contrast and nutritional value. They should retain some crispness.
Thai Basil: The crowning glory that gives the dish its signature aroma and slightly anise-like flavor. Regular basil works in a pinch but isn’t quite the same.
Sesame Oil: Used for stir-frying, it adds a nutty undertone that elevates the entire dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Options

Switch up the protein based on what you have available – shrimp cooks even faster than chicken, thinly sliced beef adds richness, or tofu makes a fantastic vegetarian option.

Vegetable Swaps

No bok choy? No problem! Substitute spinach, cabbage, bell peppers, broccoli, or snow peas. The beauty of stir-fries is their flexibility.

Heat Level

Customize the spice by adding fresh Thai chilies or red pepper flakes to the stir-fry, or increase the chili oil in the serving vinegar.

Noodle Options

While wide rice noodles are traditional, you can use whatever rice noodles you have. Just remember that thinner noodles require less cooking time.

How to Make Drunken Noodles

Step 1: Prepare the Sauce

Combine oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce, brown sugar, and water in a small bowl. Whisk until the sugar dissolves completely. This is the flavor foundation of your dish, so taste and adjust if needed.

Step 2: Cook the Noodles

Cook rice noodles just until pliable – usually about half the time suggested on the package. They should still have some firmness as they’ll finish cooking in the pan. Immediately rinse with cold water to stop the cooking process and drain thoroughly.

Step 3: Stir-Fry the Chicken

Heat sesame oil in a large, deep skillet or wok over high heat until shimmering. Add the thinly sliced chicken and stir-fry quickly until it just begins to change color but isn’t fully cooked through.

Step 4: Add Aromatics

Add the sliced onion and grated garlic to the pan. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

Step 5: Combine Everything

Add the julienned carrot, sliced bok choy, and spring onion batons to the pan along with the partially cooked noodles. Pour the prepared sauce over everything and toss with tongs to coat evenly.

Step 6: Finish Cooking

Allow everything to simmer for 2-3 minutes, tossing occasionally until the vegetables have softened slightly but still retain some crunch, and the noodles have absorbed some of the sauce.

Step 7: Add Basil and Serve

Remove the pan from heat and immediately stir in the Thai basil leaves, allowing them to wilt from the residual heat. Divide among serving bowls and top with chili oil vinegar and crushed peanuts if desired.

Pro Tips for Making the Recipe

Prep Everything First: Stir-frying moves quickly, so have all ingredients chopped, sliced, and ready before you start cooking.
High Heat is Key: Maintain a high temperature throughout cooking for that authentic wok hei flavor and to prevent sogginess.
Don’t Overcook the Noodles: They should be slightly undercooked before going into the stir-fry pan. This prevents them from breaking apart during stir-frying.
Tongs are Your Friend: They make tossing and coating the noodles much easier than a spatula.
Slice Chicken Against the Grain: This simple step makes a huge difference in tenderness.

How to Serve

Drunken Noodles are traditionally enjoyed as a complete meal on their own, but here are some serving suggestions to enhance your experience:

Toppings

Sprinkle with crushed roasted peanuts for crunch, extra Thai basil leaves for freshness, or a squeeze of lime for brightness.

Side Dishes

A simple cucumber salad makes a refreshing counterpoint to the rich noodles, or serve alongside some crispy spring rolls for a restaurant-style feast.

Drinks

A cold Thai beer, lemongrass iced tea, or even coconut water pairs beautifully with these flavorful noodles.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, making leftovers something to look forward to!

Freezing

While possible, freezing isn’t ideal for this dish as the noodles and vegetables can become mushy upon thawing. If you must freeze, do so before adding the basil leaves.

Reheating

Gently reheat in a pan with a splash of water to loosen the noodles, or microwave on medium power in 30-second intervals, stirring between each. Add fresh basil leaves after reheating.

FAQs

Why are they called Drunken Noodles if there’s no alcohol in the recipe?

Despite the name, traditional Drunken Noodles (Pad Kee Mao) don’t actually contain alcohol. The dish earned its name either because it’s perfect for soaking up alcohol after a night out, or because the spiciness makes you feel “drunk” with heat. Some versions do include a splash of rice wine, but it’s not essential to the authentic flavor.
Can I make this dish vegetarian or vegan?

Absolutely! Replace the chicken with tofu, tempeh, or simply more vegetables. For a vegan version, substitute vegetarian oyster sauce (made from mushrooms) for regular oyster sauce and use soy sauce or miso paste instead of fish sauce. The flavor profile will be slightly different but still delicious.
My noodles always break apart and become mushy. What am I doing wrong?

The key is to significantly undercook the noodles initially – they should be just pliable but still quite firm. Also, make sure to rinse them with cold water after boiling to stop the cooking process, and toss them with a little oil if you’re not using them immediately to prevent sticking.
I can’t find Thai basil – is it really necessary?

While Thai basil provides the distinctive flavor that makes this dish special, regular Italian basil can work in a pinch. The flavor will be different – Thai basil has notes of anise and is more stable under heat – but your dish will still be delicious. If you have access to Asian markets, it’s worth seeking out Thai basil for authenticity.

Final Thoughts

These Drunken Noodles bring all the excitement of Thai street food right to your dining table, without requiring hours in the kitchen or special cooking skills. The balance of savory, sweet, and tangy flavors creates a dish that’s both comforting and exciting. Next time you’re tempted to order takeout, give this quick recipe a try instead – I promise the results will have you coming back for more!