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)

Description

Drunken Noodles, also known as Pad Kee Mao, is a flavorful and spicy Thai stir-fry dish that combines tender rice noodles, juicy chicken, crisp vegetables, and fragrant Thai basil leaves. This quick and easy recipe is elevated with a savory and tangy sauce that brings all the ingredients together in a harmonious balance. Perfect for a quick weeknight dinner, this dish is both satisfying and versatile.

Ingredients

Scale

Stir-Fry Sauce

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

Stir-Fry

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)

To Serve

Chilli oil vinegar (see note)
Crushed roasted peanuts (optional)

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Instructions

Prepare the Stir-Fry Sauce
In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce, brown sugar, and water. Set aside.
Cook the Noodles
Cook the rice noodles as per the packet instructions, but reduce the cooking time to ensure the noodles remain firm and pliable. Drain and rinse the noodles with cold water, then set aside. This prevents the noodles from overcooking and ensures they won’t become mushy.
Cook the Chicken
Heat the sesame oil in a large, deep, heavy-based frying pan over high heat. Add the sliced chicken breast and stir-fry until the meat just starts to change color.
Add Onion and Garlic
Add the sliced brown onion and freshly grated garlic to the pan. Stir-fry for about 30 seconds or until fragrant.
Combine Vegetables and Noodles
Add the julienned carrot, shredded bok choy, sliced spring onions, partially cooked rice noodles, and the prepared stir-fry sauce. Toss everything together using tongs until well combined. Simmer for 2-3 minutes until the vegetables are slightly softened, and the noodles are perfectly coated in the sauce.
Finish with Thai Basil
Remove the pan from the heat and stir through the Thai basil leaves. The residual heat will wilt the basil, releasing its savory aroma.
Serve and Garnish
Divide the stir-fry into serving bowls. Top with chilli oil vinegar or plain rice wine vinegar and crushed roasted peanuts, if desired. Enjoy immediately!

Notes

Don’t skip the vinegar—it adds a burst of freshness and a perfect tangy kick that balances the richness of the dish. To make chilli oil vinegar, mix equal parts of rice wine vinegar with your favorite chili oil or chili oil crisp.
If you cannot find Thai basil, regular basil makes a great substitute.
Ensure the rice noodles are cooked just enough to be pliable as they will absorb the sauce and cook further when stir-fried.

Nutrition

Serving Size: 1 Serving
Calories: 420kcal
Sugar: 7g
Sodium: 1150mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 32g
Cholesterol: 65mg