Thai drunken noodles, known in Thailand as pad kee mao, are wide rice noodles tossed over high heat with garlic, fresh chilies, chicken, and a generous handful of Thai basil in a glossy savory sauce.
The name is often explained as a nod to its fiery heat and late night appeal, and there is no alcohol in the sauce. The stir fry cooks in a matter of minutes, so having every ingredient chopped and measured before you start is the secret to success.
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Why This Thai Drunken Noodles Recipe Works
Wide rice noodles soak up the sauce and develop slightly charred edges in a very hot pan. Their chewy texture is what sets this dish apart from thinner stir fried noodles.
The sauce is short and strong: oyster sauce for savory depth, two kinds of soy sauce for salt and color, and a little sugar to round it out. A spoonful of water loosens it so it coats every noodle.
Thai basil goes in at the very end so its peppery, anise scented flavor stays fresh instead of cooking away.
Ingredients for Thai Drunken Noodles
- 7 ounces dried wide rice noodles
- 2 tablespoons vegetable oil
- 3 large cloves garlic, minced
- 2 Thai chilies, deseeded and very finely chopped
- 1/2 medium yellow onion, sliced
- 7 ounces boneless skinless chicken thighs, cut into bite size pieces
- 2 teaspoons fish sauce
- 2 green onions, cut into 2 inch pieces
- 1 cup Thai basil leaves, loosely packed
- 2 tablespoons oyster sauce, for the sauce
- 1 1/2 tablespoons low sodium light soy sauce, for the sauce
- 1 tablespoon dark soy sauce, for the sauce
- 2 teaspoons sugar, for the sauce
- 1 tablespoon water, for the sauce
Wide rice noodles: Look for flat noodles about half an inch wide. Prepare them according to the package so they are tender but still chewy.
Chicken thighs: Thighs stay juicy in a hot pan. Breast also works if you slice it thin.
Fresh chilies and garlic: They provide the heat and fragrance. Remove the chili seeds for milder heat.
Thai basil: Its licorice scented flavor defines the dish. Regular basil is a fine backup.
Oyster and soy sauces: Oyster sauce adds sweetness and body, light soy adds salt, and dark soy adds color.
How to Make Thai Drunken Noodles
1. Prepare the noodles. Cook or soak the noodles according to the package directions, drain, and toss with a few drops of oil so they do not stick.
2. Mix the sauce. Stir the oyster sauce, both soy sauces, sugar, and water together in a small bowl.
3. Heat the wok. Heat the oil in a wok or large heavy skillet over high heat until it shimmers.
4. Bloom the aromatics. Add the garlic and chilies and cook for about 10 seconds. Keep your face back, because the chili fumes can make you cough.
5. Cook the onion. Add the onion and cook for 1 minute until it starts to soften.
6. Cook the chicken. Add the chicken and fish sauce and stir fry for about 2 minutes until no pink remains.
7. Add the noodles. Add the green onions, noodles, and sauce. Toss for about 1 minute until the sauce reduces and coats the noodles.
8. Finish with basil. Remove from the heat, add the basil, and toss until just wilted. Serve immediately.
How to Serve Thai Drunken Noodles
Serve the noodles straight from the wok, with extra chili slices and a lime wedge on the side. A cool garlic sesame cucumber salad helps tame the heat, and satay chicken skewers make a great starter for a Thai night. For a second noodle dish, add chili crisp noodles, and cool everyone down with a strawberry pineapple mojito.
How to Store and Reheat Thai Drunken Noodles
These noodles are ideal fresh, but you can refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet with a splash of water, stirring until the chicken reaches 165 degrees F and the noodles are steaming. The noodles turn soft after freezing, so I do not recommend it.
Tips and Variations for Thai Drunken Noodles
Use a very hot pan: High heat gives the noodles a light char and keeps the chicken juicy.
Prep everything first: Measure the sauce and chop the vegetables before heating the pan, since the cooking is fast.
Separate the noodles: Toss cooked noodles with a little oil, and pull apart any clumps before adding them to the wok.
Add basil last: Off the heat, the basil wilts without turning bitter.
Adjust the heat: Use fewer chilies or remove all the seeds for a mild version, or add extra for more heat.
Swap the protein: Shrimp, thinly sliced beef, or crispy tofu work well in place of chicken.
Cook in batches: If doubling the dish, use two rounds so the noodles fry instead of steam.
Practice food safety: Cook chicken until no pink remains and chill leftovers promptly. For more general guidance, see the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Thai Drunken Noodles
What are Thai drunken noodles?
They are a spicy stir fry of wide rice noodles with chicken, chilies, garlic, and basil, also called pad kee mao.
Is there alcohol in Thai drunken noodles?
No. The name is often linked to the dish being spicy enough to pair with a cold drink, but the sauce contains no alcohol.
Can I make Thai drunken noodles less spicy?
Yes. Remove the chili seeds, use only one chili, or leave them out and add red pepper flakes at the table.
What can I use if I cannot find Thai basil?
Regular basil works. The flavor is sweeter and less peppery, but still tastes great.
Can I use another noodle?
Yes. Fresh wide rice noodles work well, and so do dried pad thai noodles.
Thai Drunken Noodles with Chicken and Basil
Equipment
- Wok or large skillet
- Small bowl
- Colander
- Spatula
Ingredients
- 7 oz dried wide rice noodles
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 2 Thai chilies deseeded and very finely chopped
- ½ medium yellow onion sliced
- 7 oz boneless skinless chicken thighs cut into bite size pieces
- 2 tsp fish sauce
- 2 green onions cut into 2 inch pieces
- 1 cup Thai basil leaves loosely packed
- 2 tbsp oyster sauce for the sauce
- 1 ½ tbsp low sodium light soy sauce for the sauce
- 1 tbsp dark soy sauce for the sauce
- 2 tsp sugar for the sauce
- 1 tbsp water for the sauce
Instructions
- Prep. Prepare 7 ounces noodles per the package directions and mix 2 tablespoons oyster sauce, 1 1/2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 teaspoons sugar, and 1 tablespoon water.
- Aromatics. Heat 2 tablespoons oil over high heat, cook 3 minced garlic cloves and 2 chilies for 10 seconds, then 1/2 sliced onion for 1 minute.
- Chicken. Add 7 ounces chicken and 2 teaspoons fish sauce and stir fry about 2 minutes until no pink remains. Cook until the chicken reaches 165 degrees F in the thickest part.
- Sauce. Add 2 green onions, the noodles, and sauce and toss about 1 minute until glossy.
- Basil. Off the heat, toss in 1 cup basil until just wilted and serve at once.
