Sizzling Drunken Noodles (Pad Kee Mao) Recipe to Spice Up Dinner

Simmering with bold thai street flavors, these drunken noodles dance across your plate with wild, passionate intensity.

Authentic ingredients spark an unforgettable culinary adventure through bangkok’s vibrant food landscape.

Thick rice noodles twist and embrace spicy chilies, creating a symphony of heat and texture.

Wok-charred edges bring smoky depth to each tantalizing bite.

Fragrant basil leaves scatter like emerald confetti, promising complex flavor layers.

Fresh vegetables add crisp counterpoints to the rich, savory sauce.

You’ll want chopsticks ready to dive into this incredible bangkok-inspired feast.

Drunken Noodles That Bring the Perfect Kick

• Quick Weeknight Wonder: Whip up this spicy Thai classic in just 20 minutes, perfect for busy home cooks craving restaurant-quality flavor without extensive prep time.
• Customizable Comfort: Easily swap proteins like chicken, beef, or tofu to match your dietary preferences, making it a flexible meal that adapts to your kitchen's ingredients.
• Flavor Explosion: Packed with bold Thai flavors from garlic, chili, and basil, this dish delivers a fiery kick that transforms a simple stir-fry into an exciting culinary experience.
• Budget-Friendly Feast: Uses accessible, affordable ingredients found in most pantries, allowing you to create a restaurant-style meal without breaking the bank or hunting for rare components.

Drunken Noodles – Everything You’ll Be Using

• Rice Noodles: Wide, flat noodles that soak up the delicious sauce and provide a chewy texture, best when fresh or quickly soaked.
• Protein (Chicken, Beef, or Tofu): Adds substance and protein to the dish, choose a tender cut that cooks quickly.

• Garlic, Thai Chili Peppers: Provide intense heat and aromatic base, fresh peppers give the most authentic flavor.
• Basil Leaves: Fresh Thai basil adds a signature herbaceous and slightly spicy note, crucial for traditional taste.

• Soy Sauce, Oyster Sauce: Creates a rich, umami base that gives depth and saltiness to the dish, opt for high-quality Thai or light versions.
• Fish Sauce, Sugar: Balances the saltiness with a touch of sweetness, essential for authentic Thai flavor profile.
• Vegetable Oil: Helps in stir-frying and preventing ingredients from sticking, neutral oil works best.

Drunken Noodles Stir-Fry Steps

Step 1: Boil Rice Noodles

Bring a large pot of water to a rolling boil.

Add the fresh or dried rice noodles and cook until they’re just tender but still have a slight bite.

Drain the noodles immediately and rinse with cold water to stop the cooking process.

Set aside and let them drain completely while you prepare the other ingredients.

Step 2: Prep Protein and Vegetables

Slice your chosen protein (chicken, beef, or tofu) into thin, bite-sized pieces.

• Garlic cloves
• Thai chili peppers
• Green onions
• Bell peppers

Step 3: Mix Flavor Sauce

• Soy sauce
• Oyster sauce
• Fish sauce
• Dark soy sauce
• Sugar

Step 4: Heat Wok or Large Skillet

Place a wok or large skillet over high heat.

Add a generous splash of cooking oil and let it get super hot.

The pan should be smoking slightly before you start cooking.

Step 5: Sear Protein

Add the sliced protein to the hot pan.

Cook quickly, stirring constantly, until the meat is just cooked through and starts to develop a golden-brown exterior.

Step 6: Stir-Fry Aromatics

Toss in the chopped garlic and Thai chili peppers.

Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

Step 7: Add Vegetables

Throw in the chopped bell peppers and continue stir-frying for another minute.

The vegetables should remain crisp and vibrant.

Step 8: Combine Noodles and Sauce

Add the prepared rice noodles to the wok.

Pour the mixed sauce over the noodles and protein.

Toss everything together with quick, aggressive movements to ensure even coating.

Step 9: Final Touches

Sprinkle in the chopped green onions.

Give a final quick stir to heat through.

The entire cooking process should take no more than 3-4 minutes to keep the noodles and vegetables fresh and crisp.

Step 10: Serve Immediately

Transfer the drunken noodles to serving plates.

Garnish with extra fresh Thai basil leaves and additional sliced chili peppers if desired.

Serve hot and enjoy the bold, spicy flavors of this classic Thai street food.

Noodle Stir-Fry Tips for Drunken Noodle Dishes

• Let wide rice noodles sit in warm water for 15-20 minutes to achieve the perfect soft yet chewy texture without overcooking.
• Gently separate noodles with chopsticks or hands while soaking to prevent clumping and ensure even cooking.
• Drain noodles immediately when they're flexible but still slightly firm to maintain ideal consistency for stir-frying.
• Use high heat to create signature wok hei flavor and achieve those delicious charred edges on noodles and vegetables.
• Mix soy sauce, oyster sauce, and chili carefully to create a bold, spicy flavor without overwhelming the dish's delicate balance.

Drunken Noodles Reheat Guide

• Store leftover Drunken Noodles in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Place noodles in a microwave-safe dish, sprinkle a few drops of water to prevent drying, and heat in 30-second intervals, stirring between each to ensure even warming.
• Quickly revive cold noodles by reheating in a hot skillet with a splash of oil, stirring constantly to maintain texture and prevent sticking.
• These noodles don't freeze well due to their delicate rice noodle texture, which can become mushy when thawed.

Pairing Picks for Drunken Noodles

• Savor Spicy Thai Beer Pairing: Singha or Chang beer perfectly cuts through the dish's heat, offering a crisp and refreshing counterbalance to the bold flavors of drunken noodles.
• Complement with Cooling Cucumber Salad: A light, tangy cucumber salad with rice vinegar and fresh herbs provides a cool contrast to the spicy, rich noodle dish, cleansing the palate between bites.
• Match with Tropical White Wine: A slightly sweet Gewürztraminer or off-dry Riesling from Germany or Alsace balances the spiciness, enhancing the complex flavor profile of the pad kee mao.
• Enhance with Fresh Herbal Garnish: Sprinkle extra Thai basil or cilantro on top to amplify the aromatic qualities and add a bright, fresh element that elevates the entire eating experience.

Drunken Noodles Stir-Fry Styles

• Gluten-Free Noodle Swap: Replace traditional rice noodles with zucchini noodles or rice noodles made from alternative grains like chickpea or lentil for a celiac-friendly version.
• Protein Power Option: Substitute chicken with tofu, tempeh, or seitan for vegetarian protein alternatives that absorb the spicy sauce beautifully.
• Low-Carb Thai Hack: Use spiralized daikon radish or spaghetti squash strands instead of traditional noodles to reduce carbohydrate content while maintaining authentic flavor profile.
• Vegan Thai Feast: Eliminate eggs and replace with scrambled extra-firm tofu, using plant-based oyster sauce and coconut aminos to create a completely animal-product-free dish that still packs traditional Thai taste sensations.

FAQs

• What are the key ingredients that make Drunken Noodles unique?

Thai basil, wide rice noodles, and a spicy-savory sauce with chili peppers are the signature elements that give this dish its authentic flavor and kick.

• Is this dish actually related to drinking alcohol?

Despite its name, Drunken Noodles aren’t necessarily connected to drinking. The term refers to the bold, intense flavors that are supposedly good for curing a hangover.

• How spicy are traditional Drunken Noodles?

The dish is typically quite spicy, with Thai chili peppers providing a significant heat level. Diners can adjust the spiciness by controlling the amount of chilies used in the recipe.

• What protein works best in Drunken Noodles?

While chicken is most common, beef, shrimp, and tofu are excellent protein alternatives that work perfectly with the bold sauce and noodle combination.