Name: Drunken Noodles (Pad Kee Mao) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz wide rice noodles (about 1/2 a standard package); 1 tbsp dark soy sauce; 1 tbsp soy sauce (use gluten-free soy sauce if needed); 2 tbsp vegetarian oyster sauce; 1 tbsp coconut sugar (can substitute agave or maple syrup); 1 tbsp water; 2 tbsp vegetable oil; 3 garlic cloves, minced; 1-inch cube of ginger, minced; 1 Thai chili, finely chopped (or more if you like it really spicy); 3 green onions, chopped (can substitute 1/2 regular onion); 1/2 red pepper, chopped; 2 large handfuls of Thai basil leaves; Crushed peanuts; Lime wedge

Jump to Recipe· 4.3 from 12 reviews

If you’re craving a vibrant, spicy, and utterly delicious stir-fry that bursts with fresh herbs and bold flavors, you have to try this Drunken Noodles (Pad Kee Mao) Recipe. It’s a beloved Thai street food favorite that perfectly balances heat, sweetness, and savory goodness, all tossed together with tender wide rice noodles and fragrant Thai basil. Every bite feels like a celebration, with the bright chili and fresh herbs waking up your taste buds in the best way possible. Whether you’re new to Thai cuisine or a longtime fan, this recipe will quickly become a go-to for your weeknight dinners or whenever you want something packed with flavor and character.

Ingredients You’ll Need

The image shows six white bowls arranged on a white marbled surface. The largest bowl at the bottom left holds fresh green spinach leaves. To its right is a medium white bowl filled with flat, wide rice noodles, slightly curled and piled up. Above the noodles is a small white bowl containing dark soy sauce. To the right of the soy sauce is a medium white bowl with bright red tomato pieces. Below the tomatoes, a smaller white bowl holds chopped green onions, and to its left is the smallest white bowl with thin slices of pale yellow ginger. photo taken with an iphone --ar 4:5 --v 7

This Drunken Noodles (Pad Kee Mao) Recipe calls for simple, fresh ingredients that come together effortlessly but offer a complex, irresistible taste. Each ingredient plays a crucial role, from the aromatic Thai basil to the slightly sweet and salty sauce that coats every noodle strand in a delicious glaze.

8 oz wide rice noodles: These noodles have the perfect chewy texture to soak up all the flavors without getting mushy.

2 tbsp vegetable oil: A neutral base to stir-fry your aromatics and keep everything sizzling perfectly.
3 garlic cloves, minced: Adds a pungent, savory depth that’s absolutely essential in Thai cooking.
1-inch cube of ginger, minced: Brings warmth and a touch of zest that harmonizes beautifully with the garlic.

1 Thai chili, finely chopped: The star for heat that wakes up your palate, adjustable to your spice preference.
3 green onions, chopped: Fresh crunch and mild onion flavor that brighten the dish.
1/2 red pepper, chopped: Adds sweetness and vibrant color to make the dish visually stunning.

2 large handfuls of Thai basil leaves: A signature herb in Pad Kee Mao offering a sweet, peppery aroma that makes the dish unforgettable.
Crushed peanuts and a lime wedge (optional): For garnish, they add textural contrast and a zesty brightness.
1 tbsp dark soy sauce: Provides deep umami and a rich color to the sauce.

1 tbsp soy sauce: Balances saltiness; swap with gluten-free soy sauce if needed for dietary preferences.
2 tbsp vegetarian oyster sauce: Adds a subtle, savory sweetness that rounds out the flavors beautifully.
1 tbsp coconut sugar: Adds mild sweetness and helps create that classic sticky coating; agave or maple syrup work as excellent substitutes.

1 tbsp water: Helps loosen the sauce for an even coating on the noodles and veggies.

How to Make Drunken Noodles (Pad Kee Mao) Recipe

Step 1: Prepare the Rice Noodles

Start by cooking your wide rice noodles in boiling water for just 2-3 minutes until they reach an al dente texture. The goal here is to keep them slightly firm in the center, as they will finish cooking when stir-fried later on. This ensures a perfect bite, with noodles that aren’t too soft or mushy.

Step 2: Sauté Aromatics and Veggies

Heat your vegetable oil in a large pan over medium-high heat. Once hot, toss in the garlic and chopped Thai chili and let them sizzle for about a minute. This step is crucial for infusing your oil with vibrant aroma and heat. Next, add the minced ginger, chopped green onions, and red bell pepper. Cook for another 2-3 minutes, allowing these ingredients to soften just enough and release their flavors.

Step 3: Add the Rice Noodles

Now the fun begins! Add the drained noodles directly into the pan. Toss everything together thoroughly and let the noodles cook for around 2 minutes. You’ll want to encourage a slight browning on the bottom for that fantastic caramelized flavor that gives Drunken Noodles (Pad Kee Mao) its signature depth.

Step 4: Pour in the Sauce and Thai Basil

Turn the heat down to medium and pour in your combined dark soy sauce, soy sauce, vegetarian oyster sauce, coconut sugar, and water. Mix everything well to ensure every strand of noodle is luxuriously coated. Finally, add in the Thai basil leaves, giving one last toss. The heat will wilt the basil just enough, releasing its intoxicating aroma without losing its freshness.

Step 5: Serve Immediately

This dish is best enjoyed right away, piping hot from the stove. Serving it immediately preserves the perfect texture and flavor balance that makes Drunken Noodles (Pad Kee Mao) so irresistible.

How to Serve Drunken Noodles (Pad Kee Mao) Recipe

A white bowl filled with wide, flat brown noodles that are slightly glossy, layered in a twisted, loose pile. Mixed in are small pieces of red pepper and green basil leaves, along with crushed light tan nuts sprinkled on top. A bright green lime wedge sits inside the bowl on the side. Resting on the bowl’s rim are brown wooden chopsticks. The background is a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Your Drunken Noodles (Pad Kee Mao) Recipe deserves a topping that complements and contrasts the rich, spicy flavors. Crushed peanuts add an exciting crunch and nutty tone, while a squeeze of fresh lime juice brightens the dish with a tangy lift that balances the heat perfectly.

Side Dishes

To make a complete and satisfying meal, pair your Drunken Noodles with refreshing sides such as a crisp cucumber salad or a simple papaya salad. Light, fresh veggies help cut through the spice and richness of the noodles, creating harmony on your plate.

Creative Ways to Present

For a fun twist, serve your Drunken Noodles (Pad Kee Mao) Recipe inside fresh, hollowed-out bell peppers or pineapple halves. Not only does this look stunning, but the subtle sweetness from the fruit adds an unexpected layer of flavor. Alternatively, turn this into a noodle bowl with steamed vegetables and a fried egg on top for extra indulgence.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though it’s hard to resist eating it all at once!), store them in an airtight container in the refrigerator. The dish keeps well for up to 2 days, retaining much of its bold flavor and texture.

Freezing

Freezing Drunken Noodles isn’t ideal because rice noodles can become mushy and lose their chewy texture after thawing. If you must freeze, do so immediately after cooking and reheat gently, but fresh is always best for this recipe.

Reheating

To reheat, warm the noodles in a skillet over medium heat with a splash of water or oil to help loosen the sauce and prevent sticking. Avoid the microwave if possible, as it may make the noodles gummy. This method brings your Drunken Noodles (Pad Kee Mao) Recipe back to life beautifully.

FAQs

Can I make Drunken Noodles without Thai basil?

While Thai basil is iconic for this dish, if it’s unavailable, you can substitute with sweet basil or even fresh cilantro for a slightly different but still delicious flavor profile. It won’t be exactly the same but will still taste fantastic.

How spicy are Drunken Noodles? Can I adjust the heat?

Drunken Noodles are traditionally quite spicy thanks to the Thai chili, but you can easily adjust the amount you use or remove the seeds to tone down the heat. Adding more chili will definitely turn up the spice for those who love it hot.

Are there vegetarian or vegan options?

Absolutely! This recipe is naturally vegetarian when using vegetarian oyster sauce. Just double-check the sauces for any hidden animal products or opt for vegan versions, and you’ll have a plant-based delight.

What type of noodles works best in this recipe?

Wide rice noodles are essential for achieving the texture and authenticity of Drunken Noodles (Pad Kee Mao) Recipe. They hold the sauce well and offer a satisfying chew. Avoid thin rice vermicelli or egg noodles for this dish.

Can I add protein to the dish?

Definitely! While this recipe shines on its own, adding tofu, chicken, shrimp, or beef is common and delicious. Just cook your protein separately and stir it in during the last step so it absorbs the flavors without overcooking.

Final Thoughts

Making this Drunken Noodles (Pad Kee Mao) Recipe at home brings the vibrant streets of Thailand right into your kitchen. It’s fast, fresh, and ridiculously flavorful—the kind of dish that leaves you feeling satisfied and eager to make it again. So grab those garlic cloves, Thai chili, and fragrant basil and dive into one of the most exciting noodle dishes you’ll ever taste. Trust me, once you try it, it will quickly become a cherished favorite in your recipe collection.