Drunken Noodles

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Drunken Noodles (Pad Kee Mao): A Bold Thai Classic Bursting with Flavor

Drunken Noodles, known in Thailand as Pad Kee Mao, is a fiery, aromatic stir-fry that celebrates big flavors and quick cooking. Despite the name, the dish traditionally contains no alcohol; instead, it’s said to be so flavorful that it pairs perfectly with a cold drink—or “wakes you up” like one. Wide rice noodles are tossed with savory sauces, fragrant Thai basil, crisp vegetables, and your choice of protein, creating a meal that’s comforting, spicy, and irresistibly satisfying.

What Makes Drunken Noodles Special?

Wide rice noodles that soak up sauce beautifully
High heat cooking for smoky, wok-fried flavor
Fresh aromatics like garlic and chilies
Thai basil for a peppery, slightly sweet finish
A balance of salty, spicy, and umami notes

This dish comes together quickly, making it perfect for weeknights while still feeling restaurant-worthy.

Ingredients You’ll Need

Noodles & Protein

Wide dried rice noodles (or fresh rice noodles if available)
Chicken, beef, shrimp, tofu, or a mix

Vegetables

Bell peppers, sliced
Onion, sliced
Chinese broccoli (gai lan) or regular broccoli
Optional: baby corn or mushrooms

Aromatics

Garlic, finely chopped
Fresh chilies (Thai chilies if you like it spicy), sliced

Sauce Components

Soy sauce
Oyster sauce
Fish sauce
Dark soy sauce (for color, optional)
A pinch of sugar

Herbs

Fresh Thai basil leaves

Cooking Oil

Neutral oil with a high smoke point

Step-by-Step Method to Make Drunken Noodles

Step 1: Prepare the Rice Noodles

If using dried rice noodles, soak them in hot water until just tender but still slightly chewy. Drain well and set aside. Fresh noodles can be gently separated and used directly.

Step 2: Mix the Sauce

In a small bowl, combine soy sauce, oyster sauce, fish sauce, a little sugar, and dark soy sauce if using. Stir until the sugar dissolves. This pre-mixed sauce ensures even seasoning once you start stir-frying.