Drunken Noodles

 

Drunken Noodles: Spicy, Savory, and Irresistibly Flavorful

If you’ve ever wondered how to bring the vibrant taste of Thai street food to your kitchen, Drunken Noodles (Pad Kee Mao) are the answer. This dish is packed with bold flavors, a perfect balance of heat, sweetness, and umami, and comes together quickly for a weeknight meal that feels gourmet. Despite the fiery name, it’s easy to make and endlessly customizable.

Why You’ll Love Drunken Noodles

Drunken Noodles are more than just a fun name—they’re a flavorful, satisfying dish that hits all the right notes:

• Bold and savory: Garlic, chili, soy sauce, and fish sauce create a punchy, umami-rich sauce.

• Quick to cook: This stir-fry comes together in under 30 minutes.

• Flexible and customizable: Swap in chicken, shrimp, tofu, or vegetables to suit your taste.

• Vibrant and colorful: Fresh vegetables and herbs make it a feast for both the eyes and the palate.

Ingredients

• 8 oz wide rice noodles

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 2-3 Thai bird’s eye chilies, sliced (adjust to taste)

• 1 small onion, sliced

• 1 bell pepper, sliced

• 1 cup bite-sized pieces of chicken, shrimp, or tofu

• 2 tablespoons soy sauce

• 1 tablespoon fish sauce

• 1 tablespoon oyster sauce

• 1 teaspoon sugar

• 1 cup fresh Thai basil leaves

Instructions

1. Prepare the noodles: Cook rice noodles according to package instructions. Drain and set aside.

2. Make the stir-fry: Heat oil in a large skillet or wok over medium-high heat. Add garlic and chilies, and stir-fry until fragrant.

3. Cook the protein and vegetables: Add chicken, shrimp, or tofu and cook until done. Stir in onions and bell peppers and cook until slightly tender.

4. Combine everything: Add the cooked noodles to the skillet. Stir in soy sauce, fish sauce, oyster sauce, and sugar. Toss everything together to coat evenly.

5. Add fresh basil: Just before serving, stir in Thai basil leaves until wilted. Serve immediately.

Tips for the Perfect Drunken Noodles

• Adjust the heat: Reduce or increase chilies according to your spice tolerance.

• Use fresh basil: Thai basil is preferred for its peppery, slightly sweet flavor.

• Don’t overcook noodles: Rice noodles can become mushy if overcooked—cook just until tender.

• Customize your protein: Chicken, beef, shrimp, or tofu all work wonderfully in this dish.

Why This Dish Stands Out

Drunken Noodles are a symphony of flavors—spicy, savory, slightly sweet, and bursting with freshness. They are perfect for anyone craving an authentic Thai street-food experience at home without the fuss.

Whether it’s a busy weeknight dinner or a fun weekend treat, this recipe brings bold flavor, satisfying textures, and a touch of culinary adventure to your table.