Name: Drunken Noodles (Pad Kee Mao) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 8 ounces wide rice noodles; 3 tablespoons oyster sauce; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 2 teaspoons lime juice; 1 tablespoon water; 2 tablespoons vegetable oil; 4 cloves garlic, minced; 2-3 Thai red chilies, sliced (adjust to taste); 1 pound boneless skinless chicken thighs, cut into bite-size pieces; 1 small onion, sliced; 1 medium red bell pepper, sliced; 1 cup broccoli florets; 1 carrot, julienned; 2 green onions, cut into 2-inch pieces; 1 cup fresh Thai basil leaves; Lime wedges

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I absolutely love sharing this recipe with you because it combines bold, vibrant flavors with surprisingly simple preparation. The Drunken Noodles (Pad Kee Mao) Recipe is one of my go-to dishes when I want something spicy, savory, and packed with fresh veggies and tender chicken, all tossed with chewy wide rice noodles. It’s a powerhouse of taste that always feels like a comforting, satisfying meal, no matter the occasion.

Why You’ll Love This Drunken Noodles (Pad Kee Mao) Recipe

What really gets me excited about this Drunken Noodles (Pad Kee Mao) Recipe is how the flavors dance together—there’s a perfect balance of spicy heat from the Thai red chilies, a touch of sweetness from the brown sugar, a punch of umami from the oyster and fish sauces, and brightness from the lime juice. Each bite bursts with layers of taste, making it endlessly delicious. The fresh Thai basil at the end adds that aromatic herbaceous note that really elevates the dish beyond ordinary stir-fried noodles.

Another reason I treasure this recipe is how quick and straightforward it is to pull together. With just one wok or skillet, a handful of easy-to-find ingredients, and less than 40 minutes on the clock, I can have a restaurant-worthy meal right on my own kitchen table. It’s perfect for a weeknight dinner when I want something impressive but can’t spend hours cooking. Plus, it’s great for gatherings—friends always rave about the bold flavors and love the generous portions of veggies and chicken. Simply put, this recipe is a true winner in my home kitchen.

Ingredients You’ll Need

The image shows two separate white dishes on a white marbled surface. On the left, a white rectangular dish is filled with long, pale yellow flat pasta submerged in clear water. The pasta strands are spread out and soaking evenly, with a smooth texture visible under the water. On the right, a small clear glass bowl holds a dark sauce with a shiny, thick texture. A metal whisk with a shiny handle rests inside the bowl, partially covered by the sauce. photo taken with an iphone --ar 4:5 --v 7

This Drunken Noodles (Pad Kee Mao) Recipe relies on simple but essential ingredients that come together to create a deeply flavorful and colorful dish. Each component adds something special, whether it’s the tender texture of the chicken, the crisp freshness of the veggies, or the layered sauce that brings it all to life.

Wide rice noodles: These provide the perfect chewy, silky base that soaks up all the delicious sauce.
Oyster sauce: Adds rich umami depth and slight sweetness to the stir-fry.
Soy sauce and dark soy sauce: Together, they contribute saltiness and color for visual appeal.
Fish sauce: Imparts that classic Southeast Asian savory tang that’s key for authenticity.
Brown sugar: Balances the savory and spicy with a hint of gentle sweetness.
Lime juice: Brightens and lifts the entire flavor profile with fresh acidity.
Vegetable oil: For stir-frying to a perfect sear without overpowering flavors.
Garlic and Thai red chilies: Provide the aromatic heat and punch that makes this dish lively.
Chicken thighs: Juicy and tender, they absorb the sauce beautifully and stay moist during cooking.
Onion, bell pepper, broccoli, and carrot: A vibrant mix that adds crunch, color, and earthy freshness.
Green onions: Give a mild oniony sharpness and nice texture.
Fresh Thai basil leaves: The signature herb that’s fragrant, slightly spicy, and utterly essential.
Lime wedges: For serving; extra zing as a finishing touch.

Directions

Step 1: Soak the wide rice noodles in warm water for 15 to 20 minutes until they soften but are still slightly firm. Drain them well and set aside to prevent sogginess later.

Step 2: In a medium bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water until the sugar dissolves completely. Set this flavorful stir-fry sauce aside for later.

Step 3: Heat the vegetable oil in a large wok or deep skillet over medium-high heat. Add minced garlic and sliced Thai red chilies, stir-frying quickly for about 30 seconds until fragrant but not burned.

Step 4: Add the chicken pieces to the wok and stir-fry for 5 to 6 minutes, stirring frequently until they are cooked through and lightly browned on the edges. This gives the chicken great texture and locks in juiciness.

Step 5: Toss in the sliced onion, bell pepper, broccoli florets, and julienned carrot. Stir-fry vigorously for 3 to 4 minutes, just long enough for the veggies to become crisp-tender and maintain their bright colors.

Step 6: Add the softened noodles along with the prepared stir-fry sauce to the wok. Gently toss everything together to coat the noodles evenly with the sauce. Continue cooking for another 2 to 3 minutes until the noodles have softened fully and absorbed the sauce’s flavor.

Step 7: Stir in the green onions and fresh Thai basil leaves. Cook for an additional minute, allowing the basil to wilt and release its wonderful aroma.

Step 8: Transfer the noodles to serving plates, garnish with extra basil leaves, and serve immediately alongside lime wedges for squeezing over the top. Enjoy while it’s hot and aromatic!

Servings and Timing

This Drunken Noodles (Pad Kee Mao) Recipe generously serves 4 people, making it perfect for families or meal sharing with friends. The preparation time is about 15 minutes, mainly soaking the noodles and chopping vegetables. Cooking itself takes approximately 20 minutes, so the total time to get this delicious dish on the table is roughly 35 minutes. There’s no additional resting time needed; it’s best enjoyed right after cooking for maximum flavor and freshness.

How to Serve This Drunken Noodles (Pad Kee Mao) Recipe

The image shows a white round plate with wide, flat, light brown noodles mixed with chunks of cooked chicken pieces, bright red slices of bell pepper, small green broccoli florets, and bits of leafy greens all covered with a slight glaze. The noodles are twisted and layered naturally, and there are three lime wedges positioned around the food for garnish. On the right side of the plate, a pair of dark-colored chopsticks rest, pointing diagonally inward. The plate is placed on a white marbled surface, and a blue cloth is slightly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

I love serving this dish piping hot to preserve the fresh herb aroma and vibrant flavors. It pairs beautifully with simple sides like a crisp cucumber salad or a light Asian slaw to add a refreshing counterpoint. If I’m hosting friends, I might lay it out buffet-style alongside other Thai favorites like spring rolls or satay skewers for a festive vibe.

When it comes to garnishing, I always add a few extra Thai basil leaves right on top and some lime wedges on the side for that final burst of brightness. For plating, I like to pile the noodles high in shallow bowls, making the colorful veggies and chicken inviting and easy to enjoy. Portion sizes can be adjusted depending on appetite, but I find the recipe yields generous servings that satisfy both lunch and dinner crowds.

As for drinks, spicy and flavorful Drunken Noodles shine alongside crisp white wines like Riesling or Sauvignon Blanc. If you prefer cocktails, a refreshing Thai iced tea or a citrusy gin and tonic complements the heat beautifully. For a non-alcoholic option, coconut water or sparkling water with lime works wonderfully to cool the palate. This dish really fits into warm, casual weeknight dinners or relaxed weekend gatherings when you want bold flavors without fuss.

Variations

One of the best things about this Drunken Noodles (Pad Kee Mao) Recipe is how adaptable it is. I often swap the chicken thigh for shrimp or firm tofu, depending on what I’m craving or the dietary needs at hand. Shrimp cooks quickly and adds a pleasant sweetness, while tofu absorbs the sauce beautifully and is perfect for vegetarian diets.

If you need to keep it gluten-free, just make sure to use tamari or coconut aminos instead of regular soy sauce, and check the oyster sauce or use a mushroom-based vegan oyster sauce substitute. For a vegan version, replace fish sauce with a mix of soy sauce and lime juice, and omit oyster sauce or use a plant-based alternative.

For different flavor spins, I sometimes add a splash of smoky Sriracha or incorporate chopped peanuts on top for extra texture. Instead of stir-frying in a wok, you can also prepare this by pan-frying the chicken and veggies separately, then combining everything at the end for more control over cooking each component perfectly.

Storage and Reheating

Storing Leftovers

Any leftovers from this Drunken Noodles (Pad Kee Mao) Recipe store well in airtight containers placed in the refrigerator. I keep them for up to 3 days, making it a great make-ahead meal. To maintain the best texture, I avoid packing the noodles too tightly and let them come to room temperature before reheating.

Freezing

I don’t usually freeze this dish because the noodles and fresh herbs can lose their texture and flavor after thawing. However, if you must, I recommend freezing in a tightly sealed container without the basil or lime wedges. It will keep for up to 1 month, but I find reheated frozen noodles can become a bit mushy, so fresh is definitely best.

Reheating

The best way to reheat is using a hot skillet or wok over medium heat. Add a splash of water or broth to loosen the noodles and toss gently until heated through. Avoid microwaving when possible as it can make the noodles chewy and unevenly hot. Adding fresh basil and a squeeze of lime after reheating instantly revives the flavors and aroma.

FAQs

Can I use dried noodles instead of fresh wide rice noodles?

Yes, you can use dried wide rice noodles, but they will need to be soaked longer or briefly boiled according to package instructions before stir-frying. Soaking saves the noodles from overcooking during the stir-fry and keeps them tender but chewy.

How spicy is Drunken Noodles (Pad Kee Mao) traditionally?

The traditional level of spiciness is medium to hot because of the Thai red chilies. However, you can adjust the number of chilies depending on your heat tolerance. I sometimes chop just one chili if I want a milder dish or up to four for a real kick.

Can I make this recipe vegetarian or vegan?

Absolutely! Just replace the chicken with firm tofu or extra veggies, swap fish sauce for a soy sauce-lime mix or vegan fish sauce alternative, and use mushroom-based oyster sauce substitutes. This way, the flavor remains rich and authentic without animal products.

What is the best way to reheat leftovers without drying them out?

Reheating over a skillet with a splash of water or broth works best. It helps restore moisture and prevents the noodles from sticking or becoming dry. Avoid microwave reheating as it’s less even and can toughen the noodles.

Can I substitute other proteins in this recipe?

Definitely! Shrimp, beef strips, pork, or even seitan work great. Adjust cooking times accordingly—shrimp cooks faster while beef and pork may need a couple more minutes. This recipe is flexible and forgiving with protein choices.

Conclusion

I truly hope you give this Drunken Noodles (Pad Kee Mao) Recipe a try because it’s one of those dishes that feels both comforting and exciting at the same time. It’s packed with incredible flavors, quick to make, and endlessly adaptable to whatever you have on hand. Cooking and sharing this meal always brings a little bit of Thai street food magic right into my kitchen—and I can’t wait for you to experience that too!