Drunken Noodles

Tender chicken, crisp veggies, and chewy rice noodles tossed in a rich, savory sauce with a hint of heat — this Thai favorite is bold, aromatic, and totally satisfying. Perfect for a weeknight dinner or an elevated takeout-inspired meal at home.

Why You’ll Love This Recipe

• Bursting with authentic Thai flavor.
• A complete meal with protein, vegetables, and noodles.
• Quick stir-fry cooking makes it fast and easy.
• Customizable spice level and ingredients.
• Better than takeout and made fresh at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sauce:

• 4 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 2 tablespoons packed light brown sugar
• ½ teaspoon ground black pepper
• ½ teaspoon ground ginger

Noodles:

• 8 oz wide dried rice noodles (1/4 inch or wider)
• 1 teaspoon sesame oil

Stir Fry:

• 2 chicken breasts, chopped
• 4 tablespoons vegetable oil, divided
• 2 garlic cloves, minced
• 1 Thai bird’s eye chili, chopped (use gloves or wash hands immediately after)
• 15 oz whole baby corn, halved and quartered
• 1 red bell pepper, sliced
• 10 snow peas
• 2 green onions, sliced (plus extra for garnish)
• 1 cup Thai basil, torn (plus more for garnish)

Directions

1. Prep All Ingredients: Chop all vegetables and chicken ahead of time; this stir-fry moves quickly.
2. Make the Sauce: In a bowl, combine soy sauce, oyster sauce, fish sauce, brown sugar, black pepper, and ginger.
3. Marinate Chicken: Place chopped chicken in a bowl and coat with one-third of the sauce. Cover and marinate in the refrigerator for 20–30 minutes. Reserve remaining sauce.
4. Cook Noodles: Pour boiling water over rice noodles and let soak for 10 minutes, stirring occasionally. Drain and rinse with cold water. Toss with sesame oil and set aside.
5. Cook Chicken: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add marinated chicken and cook through. Transfer to a bowl.
6. Stir Fry Veggies: Increase heat to medium-high. Add remaining 2 tablespoons of oil, then stir-fry garlic, chili, baby corn, red bell pepper, and snow peas for 2 minutes.
7. Add Greens: Stir in green onions and Thai basil. Cook 1 more minute.
8. Combine and Finish: Return chicken to skillet. Add noodles and reserved sauce. Stir-fry for about 5 minutes, tossing well to coat the noodles and absorb the sauce.
9. Serve: Garnish with extra Thai basil and green onions. Serve hot.

Servings and timing

Prep Time: 15 minutes
Marinating Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings

Variations

• Vegetarian Version: Swap chicken for tofu and use vegetarian oyster sauce.
• Beef or Shrimp: Substitute chicken with thin-sliced beef or shrimp.
• Extra Spicy: Add more Thai chilies or a dash of chili garlic sauce.
• Low Sodium: Use low-sodium soy sauce and reduce the fish sauce.
• More Veggies: Add mushrooms, zucchini, or carrots for a veggie-packed stir-fry.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or extra sauce until warmed through. Avoid microwaving to preserve noodle texture. Not recommended for freezing.

FAQs

What does “drunken noodles” mean?

It refers to the dish’s bold, spicy flavor . It’s traditionally enjoyed with a cold drink.

Can I use fresh rice noodles?

Yes, just reduce the soaking time or skip it. Rinse and separate the noodles before adding to the stir-fry.

What can I substitute for Thai basil?

Use sweet basil with a touch of mint or a few drops of anise extract.

Can I make this less spicy?

Absolutely. Omit or reduce the Thai chili, and skip any additional hot sauces.

Is this dish gluten-free?

Use gluten-free soy sauce and fish sauce, and ensure your noodles are gluten-free.

How do I keep the noodles from sticking?

Toss them with sesame oil and stir-fry quickly to avoid clumping.

Can I prep this in advance?

Yes, marinate the chicken and chop vegetables ahead of time for a faster meal.

Do I have to use a wok?

A large skillet works just as well.

Can I use pre-cooked chicken?

Yes, add it at the end with the noodles and sauce to heat through.

What sides go well with this dish?

Serve with Thai cucumber salad, spring rolls, or a refreshing Thai iced tea.

Conclusion

Drunken Noodles (Pad Kee Mao) is the ultimate quick and flavorful Thai stir-fry. With tender chicken, bold spices, and savory sauce coating chewy rice noodles, this dish satisfies every craving for takeout — right from your own kitchen. Easy, customizable, and packed with flavor, it’s a must-try for spice lovers and noodle fans alike.

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