Drunken Noodles (Pad Kee Mao)

A Bold and Flavorful Thai Favorite

Drunken Noodles, or Pad Kee Mao, is a classic Thai stir-fried noodle dish packed with bold flavors, fresh herbs, and a spicy kick. Made with chewy rice noodles, tender protein, and a savory sauce, this dish comes together in just 30 minutes—perfect for a quick and satisfying meal.

A Personal Favorite with a Spicy Twist

There’s something special about the heat and complexity of Drunken Noodles. Legend has it that the dish got its name because it’s the perfect cure for a late-night out. While there’s no alcohol in the recipe, the flavors are intoxicating! This version delivers the perfect balance of spice, umami, and freshness, making it an excellent alternative to takeout.

Ingredient Notes

Each ingredient contributes to the bold and delicious flavor. Here’s what you’ll need:

• Wide Rice Noodles – The traditional choice, but fettuccine-style rice noodles also work.
• Protein – Chicken, beef, shrimp, tofu, or a mix for variety.
• Garlic & Thai Chilies – Essential for a spicy, aromatic base.
• Vegetables – Bell peppers, onions, and Thai basil for freshness and crunch.
• Dark & Light Soy Sauce – Adds umami depth and color.
• Oyster Sauce & Fish Sauce – Key to the signature savory flavor.
• Thai Basil – Adds a fragrant, peppery note.

How to Make Drunken Noodles

1. Prepare the Noodles

Cook the rice noodles according to the package instructions, then drain and set aside.

2. Sauté the Aromatics

In a hot wok or skillet, heat oil and stir-fry garlic and Thai chilies until fragrant.

3. Cook the Protein

Add your choice of protein and cook until golden brown and fully cooked.

4. Stir-Fry the Vegetables

Toss in bell peppers and onions, cooking until slightly tender but still crisp.

5. Add the Noodles and Sauce

Mix in the cooked noodles and pour in the soy sauce, oyster sauce, and fish sauce. Stir-fry until everything is well-coated and heated through.

6. Finish with Thai Basil

Turn off the heat and stir in fresh Thai basil for a burst of flavor.

Expert Tips for the Best Results

• Use Fresh Thai Basil – Regular basil won’t give the same authentic taste.
• Don’t Overcook the Noodles – Slightly undercook them before stir-frying to prevent mushiness.
• Adjust Spice Level – Add more or fewer Thai chilies to match your heat preference.

Serving Suggestions

Drunken Noodles are a meal on their own but pair well with:

• A side of Thai cucumber salad
• A refreshing Thai iced tea
• Steamed jasmine rice for extra balance

Storage and Reheating Tips

Storing

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a pan over medium heat with a splash of water to prevent drying out.

Frequently Asked Questions

Can I make this dish vegetarian?

Yes! Use tofu as the protein and substitute soy sauce for fish sauce.

What can I use instead of Thai basil?

Holy basil is the best alternative, but Italian basil can work in a pinch.

Can I make it less spicy?

Absolutely! Reduce the number of Thai chilies or omit them altogether.

What’s the best type of noodle to use?

Wide rice noodles are traditional, but thinner rice noodles or even fettuccine can work.

Can I prepare this ahead of time?

You can prep the ingredients in advance, but stir-fry everything fresh for the best texture.

Final Thoughts

Drunken Noodles (Pad Kee Mao) is a flavorful and spicy dish that’s quick and easy to make at home. Whether you like it fiery or mild, this recipe is sure to become a favorite. Try it out and let me know how you customize yours!

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