Spicy Thai Drunken Noodles: A Quick and Flavorful Weeknight Dinner

Chef John’s Drunken Noodles: Thai Pad Kee Mao

Drunken noodles are a legendary Thai stir-fry featuring chewy rice noodles, aromatic garlic, fresh Thai basil, and spicy chilies tossed in a savory-umami sauce.

Why You’ll Love These Drunken Noodles

This pad kee mao recipe hits all the right notes:

• Bold heat: Red Thai chilies give a perfect kick.
• Fresh herbs: Loads of Thai basil add aroma and color.
• Quick & easy: Ready in under 40 minutes for a speedy weeknight dinner.
• Customizable: Add chicken, shrimp, or tofu to suit your taste.

Ingredients for Drunken Noodles

• 8 ounces dried wide rice noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small shallot, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 cup sliced onion
• 2 Thai red chilies, sliced (adjust for spice level)
• 1 tablespoon soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 2 cups fresh Thai basil leaves
• Optional: 8 ounces chicken, shrimp, or tofu

Step-by-Step Instructions

1. Soak the rice noodles in warm water for 20 minutes until al dente, then drain and set aside.
2. Heat the oil in a wok or large skillet over medium-high heat until shimmering.
3. Add garlic and shallot and stir-fry for 1 minute, until fragrant and golden.
4. If using protein, add chicken, shrimp, or tofu now and cook 3–4 minutes until cooked through.
5. Stir in bell pepper, onion, and Thai chilies; cook for 2 minutes to slightly soften.
6. Pour in soy sauce, fish sauce, oyster sauce, and sugar; stir to create a glossy, rich stir-fry sauce.
7. Add the drained rice noodles and toss continuously for 2–3 minutes until evenly coated.
8. Remove from heat and fold in fresh Thai basil leaves until just wilted. Serve immediately.

Tips & Variations

• Make it vegetarian: Substitute tamari for soy sauce and use tofu instead of meat.
• Extra crunch: Toss in snap peas or baby corn with the bell peppers.
• Mellow the heat: Swap red chilies for milder bird’s eye chilies or remove seeds.
• Prep-ahead: Soak noodles and slice veggies the night before for a fast cook time.

Enjoy the irresistible aroma and fiery flavors of homemade drunken noodles. With these tips, your next Thai dinner will sing with the bold flavors of drunken noodles.