Drunken Noodles

If you’ve ever stared into your fridge at 5:47 p.m. like it personally offended you, Drunken Noodles are about to become your new best friend. They’re saucy, a little spicy, loaded with veggies, and taste like you ordered takeout… except you didn’t have to put on real pants or wait 45 minutes.

These Drunken Noodles (Pad Kee Mao) come together fast, use simple ingredients, and forgive you for being a little “measure-with-your-heart” on busy nights. Plus, your kitchen will smell like garlicky, basil-y joy, which is basically aromatherapy you can eat.

Why You’ll Love These Drunken Noodles

• 30 minutes, tops. Perfect for weeknights when your schedule is doing the most.
• Customizable. Use whatever veggies you’ve got hiding in the crisper drawer.
• Big flavor, minimal fuss. The sauce does all the heavy lifting.
• One-pan magic. Less cleanup = more happiness.

What Are Drunken Noodles (Pad Kee Mao), Anyway?

Despite the name, there’s usually no alcohol involved (sorry to disappoint… or maybe relief?). Drunken Noodles (Pad Kee Mao) are a classic Thai stir-fried noodle dish known for bold heat, savory sauce, and fragrant Thai basil. The “drunken” part is often explained as: they’re so tasty you’d want them after a night out—or they’re spicy enough to wake you right up. Either way, I support the drama.

Ingredients You’ll Need

For the noodles & stir-fry

• 8 oz wide rice noodles (If you can’t find wide, any stir-fry-friendly rice noodle works—just watch cook time so they don’t go mushy.)
• Vegetables: broccoli, bell peppers, onion, carrots
  Swap-ins: zucchini, mushrooms, snow peas—whatever needs using up.
• 1 lb chicken thighs, cut into bite-size pieces
  (You can swap chicken breast, shrimp, or tofu.)
• 4 garlic cloves, minced
• 2–3 Thai red chilies, sliced (adjust to your spice comfort level)
• 2 tbsp vegetable oil
• Green onions, sliced
• 1 cup Thai basil leaves (regular basil works, but Thai basil is the real MVP)
• Lime wedges, for serving

For the sauce

Whisk together:

• 3 tbsp oyster sauce (mushroom oyster sauce for vegetarian option)
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce (color + deeper flavor)
• 1 tbsp fish sauce (that signature umami)
• 1 tbsp brown sugar (balances the salty goodness)
• 2 tsp lime juice
• 1 tbsp water (helps everything blend smoothly)

How to Make Drunken Noodles (Pad Kee Mao)

1) Soften the noodles

Soak 8 oz wide rice noodles in warm water for 15–20 minutes until softened. Drain and set aside.

Tip from my kitchen: Don’t soak them into complete softness—they’ll finish cooking in the wok, and you’ll avoid the dreaded “sad noodle clump.”

2) Make the sauce

In a bowl, whisk:

• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tsp lime juice
• 1 tbsp water

Whisk until the sugar dissolves. Set aside.

3) Stir-fry the aromatics and chicken

Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and Thai red chilies. Stir-fry 30 seconds until fragrant.

Add the chicken thighs and stir-fry 5–6 minutes, until cooked through and lightly browned.

4) Add veggies

Toss in your onion, bell peppers, broccoli, and carrots. Stir-fry 3–4 minutes until crisp-tender.

You want them bright and snappy, not mushy and apologizing.

5) Add noodles + sauce

Add the softened noodles and pour in the sauce. Gently toss and stir-fry 2–3 minutes, until noodles are tender and everything is glossy and coated.

If the noodles look like they’re sticking together, add a tiny splash of water and keep tossing—like you’re lovingly wrangling them into cooperation.

6) Finish with basil + green onions

Stir in green onions and Thai basil. Cook 1 minute, just until basil wilts and smells like heaven.

7) Serve

Garnish with extra basil and serve with lime wedges. Squeeze lime over the top right before eating.

Don’t skip the lime—it’s the little “ta-da!” at the end.

Mounia’s Cozy Tips for the Best Drunken Noodles

• Prep everything first. Stir-frying moves fast, and nobody wants to mince garlic while chicken is already browning.
• Use chicken thighs if you can. They stay juicy and flavorful even if you get distracted for 30 seconds (which… happens).
• Thai basil is worth hunting down. It adds that slightly anise-like flavor that makes the dish taste like legit Thai takeout.
• Spice control: Start with 1 chili if you’re unsure. You can always add heat—removing it is a different story.
• Sauce too thick? Add a splash of water. Too thin? Let it cook a minute longer. The noodles will soak up a lot.

A Little Real-Life Note From My Kitchen

This is one of those meals I make when life feels like a never-ending to-do list: work, laundry, figuring out what’s for dinner (again), and someone asking for a snack while I’m already cooking dinner.

Drunken Noodles saved me on one of those weeks where I needed dinner to be fast, satisfying, and a little exciting. It’s the kind of dish that makes you feel like you totally have it together… even if your sink says otherwise.

FAQs About Drunken Noodles

More Cozy Nights, More Drunken Noodles

If you need a dinner that tastes like a reward for making it through the day, this one’s for you. These Drunken Noodles are bold, comforting, and fast enough for real life—messy kitchens, picky eaters, and all.

Make them once, and I promise you’ll start craving Drunken Noodles (Pad Kee Mao) on purpose—not just when the fridge is judging you.

Keep the Cozy Dinner Streak Going

• If tonight’s vibe is “more chicken, zero stress,” try this creamy, comforting Ranch Chicken and Veggies with Cottage Cheese—it’s the kind of dinner that basically high-fives you for showing up.
• Craving another bold, saucy meal after these Drunken Noodles? You’ll love the sweet-meets-savory flavor in Sticky Garlic Chicken Noodles (warning: slurping is very possible).
• Want something cozy and spoonable for your next busy night? This Crock Pot White Chicken Chili is warm, creamy, and perfect when you want dinner to feel like a soft blanket.
• And if you’re building a whole “easy weeknight wins” collection, don’t miss The Best Crockpot Recipes for Busy Weeknights—because future-you deserves a plan (and fewer “what’s for dinner?” moments).

If you made these Drunken Noodles, I’d love to hear how they turned out—please leave a quick star rating ⭐⭐⭐⭐⭐ and a little review so other readers know what you tweaked (extra basil? more veggies? went wild with the chilies?).

Drunken Noodles

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• Author: Mounia
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Drunken Noodles (Pad Kee Mao) are spicy, saucy Thai-style stir-fried rice noodles tossed with juicy chicken, crisp veggies, and fragrant Thai basil—ready fast for busy weeknights.

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Ingredients

Scale 1x2x3x

Noodles & Stir-Fry

• 8 oz wide rice noodles (or any stir-fry rice noodles)

• 2 tbsp vegetable oil

• 4 garlic cloves, minced

• 2–3 Thai red chilies, sliced (adjust to taste)

• 1 lb chicken thighs, cut into bite-size pieces (or chicken breast/shrimp/tofu)

• 1 small onion, sliced

• 1 bell pepper, sliced

• 1–2 cups broccoli florets

• 1 carrot, julienned

• 2–3 green onions, sliced

• 1 cup Thai basil leaves (plus extra for garnish)

• Lime wedges, for serving

Sauce

• 3 tbsp oyster sauce (or mushroom oyster sauce)

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp fish sauce (or more soy sauce)

• 1 tbsp brown sugar (or honey/white sugar)

• 2 tsp lime juice

• 1 tbsp water

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Instructions

1. Soften noodles: Soak rice noodles in warm water for 15–20 minutes until softened. Drain and set aside.

2. Make sauce: Whisk oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until sugar dissolves.

3. Cook aromatics: Heat oil in a wok or large skillet over medium-high. Add garlic and chilies; stir-fry 30 seconds.

4. Cook chicken: Add chicken and stir-fry 5–6 minutes until cooked through and lightly browned.

5. Add veggies: Add onion, bell pepper, broccoli, and carrot. Stir-fry 3–4 minutes until crisp-tender.

6. Toss noodles + sauce: Add noodles and sauce. Toss gently and cook 2–3 minutes until noodles are tender and coated.

7. Finish: Stir in green onions and Thai basil; cook 1 minute until basil wilts.

8. Serve: Garnish with extra basil and serve with lime wedges.

Notes

Noodle tip: Don’t over-soak—rice noodles finish cooking in the pan.

Heat level: Start with 1 chili if you’re spice-sensitive; add more next time.

Swap ideas: Use zucchini, mushrooms, or snow peas. Protein swaps: shrimp or tofu work great.

Leftovers: Refrigerate up to 3 days. Reheat in a skillet with a splash of water.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stir Fry
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving (¼ of recipe)
• Calories: 520 kcal
• Sugar: 8 g
• Sodium: 1250 mg
• Fat: 18 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 12.5 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 110 mg