Thai Drunken Noodles Recipe: Bold, Spicy, and Irresistibly Flavorful

If you’ve ever had Thai Drunken Noodles (Pad Kee Mao), you know they’re nothing short of magical. The rich, spicy, and savory flavors are totally addicting, and the combination of tender noodles, fresh vegetables, and herbs brings the dish to life in every bite. The best part? You can make this bold, street-food favorite right in your own kitchen! Ready to kick up your dinner routine? Trust me, this recipe is going to hit all the right spots.

Why You’ll Love This Thai Drunken Noodles Recipe

Bold and Flavorful

This recipe is all about big, bold flavors. With a balance of spicy, salty, and slightly sweet, every bite will transport you to the bustling streets of Thailand. The combination of aromatic basil, fresh vegetables, and rich sauce makes this dish unforgettable.

Customizable Heat

Don’t let the “drunken” part scare you away! You can adjust the spice level to your liking. Whether you’re a spice lover or someone who prefers a milder kick, this recipe can easily be customized to suit your taste buds.

Quick and Easy to Make

Even though the flavors are complex, this dish is quick and easy to whip up. It’s a perfect weeknight dinner when you want something flavorful but don’t have hours to spend in the kitchen. Plus, it’s all made in one pan, so cleanup is a breeze!

Perfect for Any Occasion

Whether you’re cooking for yourself, making dinner for the family, or impressing guests, Thai Drunken Noodles always deliver. They’re fun, satisfying, and absolutely crave-worthy.

Ingredients

Rice Noodles

The foundation of this dish! These soft, chewy noodles soak up all the incredible flavors of the sauce and veggies. You can find them at most grocery stores or Asian markets.

Chicken (or Shrimp/Tofu)

Traditionally, Thai Drunken Noodles are made with chicken or shrimp, but feel free to swap in tofu for a vegetarian version. The protein adds heartiness and helps balance the flavors in the dish.

Bell Peppers

Fresh bell peppers add a pop of color and crunch. They’re a great way to incorporate a little extra veggie goodness into the dish.

Thai Basil

This fragrant, aromatic herb is what makes Drunken Noodles shine. Its slightly spicy and sweet flavor is perfect for this dish, and it pairs beautifully with the sauce.

Onion

A sliced onion adds a savory sweetness and a bit of texture to the dish. It cooks down beautifully and blends with the rest of the ingredients.

Garlic and Chili Peppers

Garlic gives the dish that warm, aromatic base, while chili peppers bring the heat. Adjust the amount depending on your spice preference. If you want a mild dish, feel free to use fewer peppers.

Soy Sauce and Fish Sauce

These two ingredients add that deep umami flavor that you just can’t get enough of. They’re key to the signature taste of Drunken Noodles.

Oyster Sauce

This adds a rich, savory element and deepens the flavor of the sauce.

Brown Sugar

A touch of sweetness from the brown sugar balances out the saltiness and spice in the sauce.

Lime Juice

The fresh squeeze of lime juice at the end brightens up the dish and adds a refreshing citrus kick.

Vegetable Oil

Used to sauté the ingredients, vegetable oil keeps everything cooking smoothly.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Nutrition Facts

Servings: 4
Calories per serving: ~500 kcal
Protein: 28g
Fat: 15g
Carbohydrates: 65g
Fiber: 3g
Sugar: 6g

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Instructions

Step 1: Cook the Noodles

Start by cooking the rice noodles according to the package instructions. Be sure to drain them and set them aside. If you’re using fresh noodles, this step will be quicker, but dry noodles may take a bit longer. Make sure not to overcook them as they’ll continue to soften when tossed in the sauce.

Step 2: Prepare the Protein

While the noodles cook, heat some vegetable oil in a large pan or wok over medium-high heat. If you’re using chicken, shrimp, or tofu, cook your protein until browned and cooked through. Remove it from the pan and set it aside.

Step 3: Stir-Fry the Veggies

In the same pan, add a bit more oil if needed and toss in the garlic and chili peppers. Sauté for 1-2 minutes until fragrant. Add the sliced onion and bell peppers and stir-fry for another 2-3 minutes. You want them to stay crisp-tender, so don’t overcook.

Step 4: Make the Sauce

While the veggies are cooking, in a small bowl, whisk together soy sauce, fish sauce, oyster sauce, brown sugar, and a little water. Taste the sauce and adjust the seasoning to your liking—more sugar for sweetness, more fish sauce for saltiness, or more chili for heat.

Step 5: Combine Everything

Once the veggies are ready, add the cooked chicken (or shrimp/tofu) back to the pan. Add the cooked noodles, pour the sauce over everything, and toss to coat. Let everything cook together for another 2-3 minutes, ensuring the noodles soak up all that delicious sauce.

Step 6: Add the Basil and Lime

At the very end, stir in a generous handful of Thai basil and squeeze fresh lime juice over the noodles. Give everything one final toss to combine and get that aromatic basil mixed in.

Step 7: Serve and Enjoy

Serve your Thai Drunken Noodles hot, with extra lime wedges on the side. Garnish with more fresh basil, if desired. Pair it with a cold beverage and enjoy this flavor-packed, street-food favorite in the comfort of your home!

How to Serve Thai Drunken Noodles

With a Side of Crispy Spring Rolls

Crispy spring rolls are the perfect appetizer to start off your Thai-inspired meal. They add a crunchy, light contrast to the richness of the noodles.

Fresh Cucumber Salad

A simple cucumber salad with a light vinaigrette will balance the heat of the Drunken Noodles and add a refreshing touch.

Coconut Rice

For an extra layer of flavor, serve these noodles with coconut rice. The creamy sweetness pairs beautifully with the savory, spicy noodles.

Additional Tips

• Adjust the Heat: You can adjust the level of heat in this dish by adding more or fewer chili peppers. Start with one, and taste as you go if you prefer something milder.
• Use Fresh Noodles: If you can find fresh rice noodles, they’ll give you an even better texture than the dried ones.
• Add More Veggies: Feel free to toss in additional vegetables like carrots, baby corn, or snap peas for extra crunch and color.
• Make it Vegetarian: Substitute the chicken or shrimp with tofu, tempeh, or just more veggies for a delicious vegetarian version.

FAQ Section

Q1: Can I make this dish in advance?

A1: While Thai Drunken Noodles are best enjoyed fresh, you can prepare the components (cook the noodles, veggies, and protein) ahead of time and store them separately in the fridge. When ready to serve, just toss everything in the sauce and heat through.

Q2: Can I use gluten-free noodles?

A2: Yes! You can substitute rice noodles with gluten-free alternatives like shirataki noodles or gluten-free spaghetti if you need to avoid gluten.

Q3: What kind of chili peppers should I use?

A3: Thai bird’s eye chili peppers are traditionally used for heat, but you can use any small, hot pepper like serrano or jalapeño. Adjust the quantity based on your spice tolerance.

Q4: Can I freeze leftover Drunken Noodles?

A4: While this dish is best fresh, you can freeze leftovers in an airtight container for up to 3 months. Reheat in a pan or microwave and add a bit of water to loosen up the noodles.

Q5: How do I store leftovers?

A5: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a little bit of oil or water to prevent the noodles from drying out.

Conclusion

There’s something irresistibly satisfying about Thai Drunken Noodles. Whether you’re craving bold, spicy flavors or just want something quick and delicious, this recipe has got you covered. It’s easy to make, customizable, and absolutely full of flavor. So go ahead, indulge in a bowl of these fiery, fragrant noodles and let the spices transport you straight to the streets of Thailand! Enjoy!

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