Drunken Noodles (Pad Kee Mao) – Thai-Style Stir-Fry

A vibrant and flavorful Thai stir-fry, these Drunken Noodles are packed with tender chicken (or shrimp/tofu), crisp vegetables, wide rice noodles, and a savory-spicy sauce. Quick to prepare and perfect for weeknight dinners, this recipe captures the authentic taste of Thai street food in your own kitchen.

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Ingredients

For the noodles and stir-fry:

• 8 oz wide rice noodles
• 2 Tbsp sesame oil (or canola)
• 2 shallots, chopped
• 2 carrots, thinly sliced
• 1 large chicken breast, chopped (or shrimp or tofu)
• 3 cloves garlic, minced
• ½ tsp fresh minced ginger
• 1 zucchini, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 green onions, chopped (whites and greens separated)
• 1 roma tomato, sliced
• 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped

For the sauce:

• 3 Tbsp oyster sauce
• ⅓ cup low-sodium soy sauce
• 2 tsp fish sauce
• 2 tsp brown sugar
• 2 Tbsp water
• 1 tsp Thai red chili paste, adjust to taste (or substitute sriracha or crushed red pepper flakes)

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Instructions

1. Cook noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
2. Prepare the sauce: In a small bowl, combine oyster sauce, soy sauce, fish sauce, brown sugar, water, and chili paste. Set aside.
3. Stir-fry aromatics: Heat 1 Tbsp of oil in a wok or large skillet over high heat. Add shallots and carrots; stir-fry for 2 minutes.
4. Cook the protein: Add remaining oil, then the chicken (or shrimp/tofu). Season with pepper and cook until fully cooked. Add garlic and ginger and stir-fry for 10 seconds until fragrant.
5. Add vegetables: Stir in zucchini, bell pepper, tomato, and the whites of the green onions. Cook for 2 minutes until slightly tender but still crisp.
6. Combine noodles and sauce: Add the cooked noodles to the pan and pour the prepared sauce over. Toss everything together and stir-fry for 2–3 minutes until heated through.
7. Finish with basil: Remove from heat and fold in the chopped basil leaves. Garnish with the green parts of the green onions and additional chili paste or sriracha if desired. Serve immediately.

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Why You’ll Love This Recipe

• Bold, authentic Thai flavors with a perfect balance of sweet, savory, and spicy.
• Quick and easy weeknight meal ready in under 30 minutes.
• Customizable with your choice of protein or vegetables.
• Wide rice noodles absorb the sauce beautifully for a satisfying, comforting dish.

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Tips

• Noodle prep: Soak or boil noodles according to the package to avoid sogginess.
• High heat: Cook on high heat for the best stir-fry texture.
• Basil: Add at the end to maintain its fresh flavor and aroma.
• Sauce adjustment: Taste before serving and adjust chili or sweetness as desired.

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Variations and Substitutions

• Protein options: Use shrimp, tofu, beef, or pork instead of chicken.
• Vegetables: Broccoli, snap peas, baby corn, or mushrooms work well.
• Spice level: Adjust red chili paste, sriracha, or crushed red pepper to your preferred heat.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce and ensure oyster sauce is gluten-free.

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FAQs

Can I make this vegetarian?
Yes! Substitute tofu for chicken and use vegetarian oyster sauce or soy sauce.

How spicy is this dish?
It can range from mild to hot depending on the amount of chili paste or sriracha added.

Can I make it ahead of time?
You can prep ingredients in advance, but stir-fry and add basil just before serving for best flavor.

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Serving

Serve hot directly from the wok with a side of steamed rice or enjoy on its own for a low-carb meal.

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Suggestions

• Top with a fried egg for extra richness.
• Garnish with lime wedges for a fresh, zesty finish.
• Pair with Thai iced tea or a light beer for an authentic meal experience.