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!)
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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!! 😂)
Hi Nagi, thank you for this recipe! I only used one chili, and that was plenty hot and spicy for me. =)
Could you please recommend some soy sauce brands? I live in Sweden, so it’d have to be one of the bigger ones if I’m to find it here. I used a light Thai soy sauce and a mushroom soy sauce as my choice for the darker one. It turned out really well, but some advice in the soy sauce jungle would be greatly appreciated!
Hi Johanna! This is the light soy sauce I use from the supermarket so I presume it is a major brand 🙂 https://www.woolworths.com.au/Shop/Browse/pantry-international-food/asian-food?name=amoy-sauce-light-soy&productId=744053 For my ordinary all purpose soy sauce, I use Kikkoman which I know for sure is a major brand!
Hi Nagi, loved the recipe, it was delicious. Big hit with the family. But I’m running into a bit of a problem with the Thai rice noodles. Towards the end I find some of the noodles tend to break into a lot of smaller segments (2-4 inches) as things are get mixed, even when I’m very careful folding things together. Is there a trick to it? I’ve made the dish three times.
I’m using Thai rice noodles from my local Asian supermarket; soaking in boiled water for 5 min (not boiling for 5 min). I don’t think the noodles are coming out too al dente or too mushy.
However I am doubling up on the recipe. Could it be the volume?
Hi Dave! That is a problem with some of the lessor brands unfortunately 🙁 I would recommend trying another brand. I am glad you enjoyed it though!! oh – also if you can find fresh, that doesn’t break as easily 🙂 N x
Hi Nagi, thank you for your advice! Are there some particular brand names of the dried variety that you can recommend? Regarding fresh, in the markets by me they are usually wheat flour based. Do you think those would work okay as a substitute (because of the difference in texture/taste versus the rice type)
Hi Dave – these are the ones I use from my local supermarket, they work great! https://www.woolworths.com.au/Shop/Search/Products?searchTerm=pad%20thai%20noodles&name=erawan-rice-noodles-stick-pad-thai&productId=313632 Fresh wheat noodles will work but the flavour will be quite different to the rice noodles. 🙂
Hi Nag,
Love this recipe, please is the chicken dipped in cornstarch and dusted off then fried, can’t remember where I read that hint
Hi Sandy – do you mean to velvet the chicken to make it tender?
Dear Nagi,
another outstanding recipe! I fried my large chili-seasoned chicken breast hard in peanut oil, a bit of butter and deglazed it with a little white wine first. It was dark brown on the outside and still raw inside. Then I cut it into pieces and followed all your instructions. Also added finely cut snowpeas, red pepper and broccolini and I believe Thai basil is a must and cannot be replaced. It was sooo beautiful and i have to say most of your Asian recipes are also great for caravaning…!
Thank you and Happy Easter to you :-)))
Thank you Nikki! I am SO GLAD you enjoyed this, I am a little obsessed with Asian noodles and this is definitely one of my faves!!! 🙂
The wait for my home grown Thai Basil to use in these noodles was definitely worth it. My husband gave this dish a big thumbs up while having seconds. Thanks Nagi
ADORE that you used home grown! (Jealous too!) <3 N x
Wow! Just wow! This is that amazing noodle dish I’ve been craving when I’m craving an amazing noodle dish–I wish it hadn’t taken me so long to discover it!
Nagi, I’ve tried a few of your recipes and they’ve all been fantastic (Chicken Chow Mein, Chinese Chicken Salad, and Chinese Cashew Chicken are wayyyy better than any restaurant version I’ve had, and I make them frequently). But tonight I finally decided to make drunken noodles. Why did I wait so long?! My eyes were rolling in the back of my head from the euphoria of this dish. It was so easy, and so inexpensive. Now I know what dish to make when I’m craving a noodle dish. Why would anyone get take-out with your recipes being so accessible, effortless and budget-friendly. Thank you!
YAY!! Glad to hear you enjoyed it Moni, thanks for taking time to come back and let me know! And I’m so glad you enjoyed the other recipes of mine you tried!! N x
Wow ! ! ! Just made drunken noodles. So yummy , yet so simple to make. I live in London and couldn’t get pad Thai noodles, so used medium” straight to the pan” noodles. It was still delicious, but next time I want to try the flat noodles.
So glad you loved it Emma!! Thank you for letting me know!! N x
My goodness this was so good and so tasty! I recently enjoyed a Pad Kee Mao from a Thai restaurant and this was just as flavorful. I used 350g of fresh noodles and it was just the right amount for 2 people. I wasn’t sure how much noodles to use as your recipe lists out amount of noodles in dried form, so I just eyeballed it. I also only had 1/2 cup of Thai basil, but the resulting dish made with 350g of noodles had plenty of the Thai basil flavor. I can’t believe I just made something so delicious!
I can believe you made something so delicious!! 😉 So glad you enjoyed it Vincci!!
I would love to try this with beef. Any recommendation for cut of beef?
Hi Kristen! Any good quality cut suitable for grilling is perfect. 🙂 Just slice it thinly across the grain!
Hi Nagi!
We love your recipes but since this particular noodles was our first eastern meal what we have done at home there is some uncertain points for us:
Do you use raw meat? Because I read somewhere else for wok the ideal is pre-fried meat and your timing (here 2 in other receipt 1 minutes) seams pretty small amount of time (finally we use raw meat and leave in the oil for 5,5 minutes instead the indicated 2 but at the and the meat was not that brownish like yours on the photos)
Other, but related thing: What heat level do you use for woking? We use now level 7 (from the possible 9) on an electric stow. Is it enough for woking?
Thank You!
Kukka
Hi Kukka! Hapy to help! Yes this is made with raw meat. Yes the cook time is very short but it’s because work cooking is done over very high heat and the meat is cut very small. Wok cooking is all about cooking food until it is JUST cooked so it’s really fresh and juicy, and that applies to meat too. If the meat was not brownish then it’s because the stove / wok was not hot enough.
Definitely turn up your stove to 9! Add the oil to the wok and heat it until it SMOKES! That’s real wok cooking!!
This is an excellent recipe. I do enjoy Thai food! I prefer the rice noodles,
but wanted to let you know there’s a trick to using egg noodles if you want to. Just rinse your egg noodles really good with cold water until they cool down. This keeps them from sticking and they stay separated in the sauce. Thanks for the recipe. I’ll be back for more.
Thanks for the tip Regina! I must admit I don’t do that! 🙂 So glad you enjoyed it!!
Whoops. I give this 5 stars
Thank you! N x
Absolutely delicious! I needed a bigger pot/pan or wok though- I felt my noodles didn’t get fried enough. I’ll definitely try it again. I also forgot the oyster sauce and used fish sauce instead. I’m going to try it again with the Oyster sauce! Thanks!
So glad you enjoyed it!! 🙂 Yes, big pan / wok is kinda essential for stir fries!! N x
Home run! First “restaurant-inspired” Asian recipe I’ve made at home that hit the mark, thank you, LOVE this flavor!
YAY!!! I’m SO SO GLAD! (PS Isn’t the flavour ridiculously delicious??!)
Great taste, great recipe. But…why chop sticks? I never got chop sticks in Thailand except for a soup with noodels?
Really?? OK< I'm confused. What did you get? Forks???
Fork and spoon as usual in Thailand. Don’t take that as a critic. I just wondered. Your receipe is absolutely delicious
I honestly don’t remember that! I’m browsing back over my pics from Thailand but the CUTLERY/chopsticks isn’t in any of the shots so I can’t remember!!! 🙂
Have something cool for you. I love it to read because it is fun and shows you how divert each culture is. http://highheelgourmet.com/2013/01/17/thai-eating-etiquette/ but also I remember that in the north where you get more dishes with noodles, you often get the chopstick in addition. So, now let me go to try another one of your receipe
Oh awesome! Thanks Marcel!! 🙂 I’ll have a read!
This recipe was AWESOME – not sure how such a simple sauce could taste so good, but it really works! And I didn’t even follow it exactly…
To make it vegetarian, I used “mushroom flavored soy sauce” or mushroom stir fry sauce, in lieu of oyster sauce, per substitution recommendations from the web, and it still turned out great! I thought the mushroom sauce wouldn’t add anything, but it definitely adds some depth to a soy-sauce-only recipe.
Also used regular basil because I couldn’t find reasonably-priced Thai basil, and it was great!
I know!! I always wonder that about Thai recipes! Oooh, I did not know of mushroom flavoured soy sauce before. That sounds interesting! It might be the answer to the question I get quite frequently for what to substitute oyster sauce with!
Thank you so much for this recipe! I cooked it this evening and it was delicious! My husband loved it as well and told me he would be happy if I could cook it once a week! 🙂
Hi Dorothee! I’m SO glad you enjoyed this! I’m making it for dinner tonight, your message made me crave it! 🙂 Thank you for coming back to let me know you loved it!! Nagi x
No worries!
I will have a look at the other recipes as well!
I was looking for a good Pad Thai recipe as I have tried it once and it was a disaster! lol
Dorothee 🙂
This was amazing!!! Whenever I try to make my favorite takeout dishes at home, it never tastes as good as from a restaurant, but this meal finally did. Thank you so much!
I’m so glad you enjoyed it April! And I know what you mean. There are plenty of recipes I’ve tried based on the description “better than takeout!” but they were nothing like restaurant style!! So I do tend to use that description very carefully 🙂 The other one you might like is Pad See Ew, Thai Stir Fried Noodles. I dare say that is better than takeout because it has all the flavour but it is much less oily!
Made this last night for dinner OUT.OF.THIS.WORLD!!!!
SO HAPPY you loved it Josie!! Isn’t it awesome?? Just like restaurants but so much less oily!! Thank you so much for coming back to let me know how much you enjoyed it!! 🙂 N x
Tried this for the first time tonight, loved it!!!! will definitely make this again.
thank-you, look forward to trying some more of your recipes.
I’m so glad you enjoyed it!! Thanks so much for coming back to let me know! I love Pad Kee Mao…you’ve got me hankering for spicy food now. 🙂
LOVE Thai nooldes! This one you made looks SO GOOOOD!
Thanks Kayiu!! I ADORE Thai noodles!!