Drunken Noodles is the literal translation of Pad Kee Mao because the theory is that these spicy Thai noodles should be eaten with an ice cold beer and that they are a great cure for hangover. I can confirm both cases to be true!
This Thai noodle dish is a very popular both in Thailand and in Thai restaurants outside of Thailand. You will be surprised how fast and easy this recipe is to make!
Drunken Noodles!
Get Drunken Noodles from the streets of Thailand, and unless you have an exceptional spice-o-meter, you’ll be chugging down the beer in an attempt to cool the burn in your mouth.
Make this at home and you can control the heat!
The amount of chilli I’ve included in the recipe is mild enough for most people (I think), but enough so you can taste the heat. By all means, feel free to turn up the spice dial!
What you need
There are all sorts of variations of Drunken Noodles in Thailand and even more in the western world. In Thailand the two constants are chicken and Thai Basil, and quite often it came with baby corn as well, though from my research I couldn’t confirm that this was a “must have” in this dish.
Rice Noodles
Get the widest dried rice noodles you can find at your grocery store. Here in Australian supermarkets, the widest I can find is labelled “Pad Thai”, though ironically, it’s actually too wide for Pad Thai!
Thai Basil
There are actually two types of Thai Basil – regular Thai Basil and Thai Holy Basil. Drunken Noodles can be made with either.
Outside of Thailand, restaurants typically use regular Thai Basil because it is easier to find than Holy Basil. I even have difficulty finding Holy Basil in Thai grocery stores!
Is Thai Basil the same as regular basil?
Thai Basil is not the same as regular basil. It tastes like regular basil with a slight aniseed flavour. A very distinct flavour that you know and love about your favourite dishes at your local Thai restaurant like Drunken Noodles and Thai Chilli Basil Chicken!
Best substitute for Thai Basil
Regular basil! In fact, Drunken Noodles is traditionally made with Holy Basil which tastes more similar to regular basil than Thai Basil!
How to make it
As with all stir fries and stir fried noodles, this moves fast once you start cooking – around 6 minutes start to finish – so have everything ready to go before you start cooking!
Comparison to other popular Thai noodles
Whereas Pad Thai is nutty and sweet, Pad Kee Mao is spicy and savoury. Compared to Pad See Ew, the sauce of Drunken Noodles is lighter in colour and not as sweet.
Also, neither Pad Thai nor Pad See Ew does not have Thai Basil in it, and it is not as spicy.
Actually, Pad Kee Mao is essentially like Thai Chilli Basil Chicken stir fry with noodles added!
Better made at home
In Western Thai restaurants, Drunken Noodles are usually very saucy, oily and salty – too much so in my opinion, and very different from the streets of Thailand. So it’s really nice to be able to make a healthier yet just as tasty version at home!
And remember to crack open an ice cold beer to enjoy these Drunken Noodles with! – Nagi x
More Thai Food favourites
(Yes, I ❤️ Thai Food, in case you hadn’t figured it out!)
Watch how to make it
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Drunken Noodles (Pad Kee Mao)
Ingredients
Noodles
- 7 oz /200g dried rice noodles , wide (Note 1)
Stir Fry
- 2 tbsp oil (peanut, vegetable or canola)
- 3 large cloves of garlic , minced
- 2 birds eye chilli or Thai chillies , deseeded, very finely chopped (Note 2)
- 1/2 onion , sliced
- 200 g /7oz chicken thighs , cut into bite size pieces (breast ok too)
- 2 tsp fish sauce (or soy sauce)
- 2 green onions , cut into 3cm/2″ pieces
- 1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)
Sauce
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce (Note 4)
- 1 1/2 tbsp dark soy sauce (Note 4)
- 2 tsp sugar
- 1 tbsp water
Instructions
- Prepare noodles per packet directions.
- Mix Sauce in a small bowl.
- Heat oil in wok or large heavy based skillet over high heat.
- Add garlic and chilli and cook for 10 seconds. Don’t inhale – the chilli will make you cough!
- Add onion, cook for 1 minute.
- Add chicken and fish sauce, and fry until cooked, around 2 minutes.
- Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and immediately add basil, toss until just wilted, then serve immediately.
Recipe Notes:
Nutrition Information:
Drunken Noodles recipe originally published July 2014. Updated June 2019 with new photos, new writing, new video and most importantly, Life of Dozer section added!
Life of Dozer
Like my video shooting area isn’t a tripping hazard as it is, let’s add a giant fur ball into the mix. 🙄
(PS the wine is a PROP! I wasn’t having a cheeky glass at lunch!! 😂)
This and other recipes are very organized in how they are presented. I’ve made Pad Thai before, and went to the Asian Market today for the ingredients to make this. Thank you!
Thanks so much Rob, enjoy the Pad See Mao!
My family and I absolutely loved this recipe, very authentic tasting! I will be making this for the next gathering. You have saved the day from the dreaded “what’s for dinner” quest. Thank you for the lovely recipes. Forever a fan!
That’s awesome to hear Sarah!! N x
Just made this and it was amazing!! I added firm tofu and two eggs that I cooked in the same style as your pad see ew recipe (in addition to the chicken). Also realized while making the sauce I only had about a teaspoons worth of oyster sauce so I substituted with hoisin sauce and extra fish sauce, which worked really well! Added a splash of chinese cooking wine too. Definitely planning on making it again, thanks for another great recipe!
Sounds perfect Shaniya!!
Made this for my vegan sister(substituting as needed) and myself and loved it! The sauce wasn’t dry on the noodle or strong, and the dish was exactly like the restaurants’. Thanks so much, Nagi!
I made this recipe for the family and it was amazing. Love the flavors. I followed the measurements for the sauce for the noodles but the flavor wasnt strong enough for me so I tripled it. The ratio of the different sauces is good, but for me personally I needed stronger flavor. Love this recipe, I want to cook it again!
Hi Sharon, I’m so glad you loved it – you can always add more sauce to taste, however these traditionally are more like a dry fried noodle 🙂
You are amazing! your recipes are delicious and gorgeous. What a good cook you are. Were you or are you a chef? or you just love to cook? Thanks for the inspiration, Nagi!
Hi Nagi, I’m so happy I came across your fabulous recipes, Love to cook all of them 💖.Tomorrow it will be the Drunken Noodles! Hope they will look like yours 😃
I hope you love it Trudi – love to know what you think! N x
Do you think this can be meal prepped for 5 days of lunches? Will it last in the fridge or can I freeze it in containers and thaw out the night before? Has anyone or yourself tried this? Thanks so much!!
Hi Anne, the only problem with freezing is the noodles become brittle and break when defrosted! I would say it would be fine for 3 days in the fridge – N x
This was really salty and I generally like food that way. Not sure about this recipe although I love the blog and cook a lot of recipes. Tomorrow night is marinated salmon with potato salad.
Hi Cathy, sorry you found it too salty – did you cook the recipe as written or make any changes? N x
I came upon your recipes, everything looks so delicious, can’t wait to try them. I love Thai food!
Love to know what you think once you try them Katie – keep me updated!
This was delicious! BUT, so, so salty. Perhaps I did something wrong? My oyster sauce was super thick, maybe it should have been watered down. Thoughts? Thanks!
Perhaps the oyster sauce and/or fish sauce. I have a great asian store around the corner, and the informed me that Thai oyster sauce is saltier than Chinese. I always use Lee Kum Kee
Hi! I love your recipes, I made this and Tom Yum today and I am blown away by how delicious and similar they were to a good restaurant! Question- I used fresh noodles and soaked them prior. The end result seemed alittle dry on the sauce, I think I cooked too long in order to compensate for the raw noodles. When you add the noodles and sauce you only cook for a few minutes?
Hi Julie, sorry you had issues here – it shouldn’t be that salty, did you make any changes to the recipe or did you use everything as written? – N x
Wow, just wow! I’ve tried several Pad Kee Mao recipes trying to match one of my lunch restaurants and yours came as close as any. I’m quite surprised the effect of the basil, I didn’t chop it and it wilted into the sauce great!
Thank you so much!
Hello, what if I don’t have light soy sauce? I only have low sodium and regular.
Perhaps the oyster sauce and/or fish sauce. I have a great asian store around the corner, and the informed me that Thai oyster sauce is saltier than Chinese. I always use Lee Kum Kee
Hi Nagi,
This looks appetising. Can i opt out basil leaves?
Hi Aishah, the basil leaves give this the true authentic taste, but you can totally leave them out if you prefer – N x
What can I substitute oyester sauce for?
You can buy mushroom based oyster sauce if you’re unable to have shellfish 🙂
Hi! I wanted to make this recipe with tofu instead of chicken – how would I do this? I was also hoping to figure out what to use instead of the oyster and fish sauces. I am trying to make a vegetarian version but still want to get the flavors! Please let me know – also love your recipes 🙂
Hi Poonam, I’d use firm tofu and throw the tofu in at the very end to cook through. You can also buy mushroom based oyster sauce – perfect for vegetarians 🙂
What about the fish sauce? Still use the same amount, but use it with sauce? Thanks in advance! 🙂
My grocery does not have the Thai chili peppers. What should I use to sub?
Hi Lisa, can you find Birdseye? Any chilli will be fine, just adjust to suit your heat preference!
all of your recipes sound and look so delicious, thank you so much!!!
Thank you so much Wendy!
awesome! i missed thai stir fry so much!! i think i will cook this recipe again with more veriaty of veges thank you for the recipe 🙂
You’re so welcome Soobin – N x
This is a fabulous recipe. I prepared everything in the afternoon & then put it altogether really quickly for a family dinner. The Thai Basil is the stand out ingredient I think.
Yes, you just can’t beat that flavour can you!