Can I use different noodles?

Yes! If you can’t find wide rice noodles, use any rice noodle that’s good for stir-fry. Just don’t over-soak them—soft enough to bend is the goal.

Can I make Drunken Noodles (Pad Kee Mao) vegetarian?

Absolutely. Swap chicken for tofu and use mushroom oyster sauce instead of regular oyster sauce. You can also replace fish sauce with more soy sauce (you’ll lose a little depth, but it’s still delicious).

With 2–3 Thai chilies, they’ve got a kick. If you’re cooking for mixed spice preferences, start mild and serve chili flakes or sliced chilies on the side.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . Reheat in a skillet with a splash of water to loosen the noodles back up.

Can I use chicken breast instead of thighs?

Yes—just don’t overcook it. Chicken breast can dry out quickly, so stir-fry just until done.

Drunken Noodles: 30-Minute Irresistible Comfort

Name: Drunken Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 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; 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

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.

Ingredients

Scale

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

Soften noodles: Soak rice noodles in warm water for 15–20 minutes until softened. Drain and set aside.
Make sauce: Whisk oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until sugar dissolves.
Cook aromatics: Heat oil in a wok or large skillet over medium-high. Add garlic and chilies; stir-fry 30 seconds.
Cook chicken: Add chicken and stir-fry 5–6 minutes until cooked through and lightly browned.
Add veggies: Add onion, bell pepper, broccoli, and carrot. Stir-fry 3–4 minutes until crisp-tender.
Toss noodles + sauce: Add noodles and sauce. Toss gently and cook 2–3 minutes until noodles are tender and coated.
Finish: Stir in green onions and Thai basil; cook 1 minute until basil wilts.
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