Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes | Servings: 4
Key Takeaways
- This authentic Drunken Noodles (Pad Kee Mao) recipe combines wide rice noodles with a savory, spicy sauce
- The entire dish takes just 15 minutes from start to finish – perfect for busy weeknights
- Customize the spice level to suit your taste without losing the authentic Thai flavor
- Meal prep friendly – stays fresh for 3 days in the refrigerator
Why This Recipe Works
Ever found yourself craving Thai food but hesitant to attempt it at home? You’re not alone.
Many home cooks shy away from Thai dishes, assuming they require special skills or hard-to-find ingredients.
This Drunken Noodles recipe solves that problem. With just 15 minutes and everyday supermarket ingredients, you’ll create restaurant-quality Pad Kee Mao at home.
The secret lies in the balance of flavors – spicy, savory, slightly sweet and incredibly aromatic. Once you try this, takeout will never taste the same.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 18g |
| Carbohydrates | 65g |
| Fat | 12g |
| Fiber | 3g |
| Sugar | 6g |
| Sodium | 890mg |
Equipment & Ingredients
Kitchen Tools
| Tool | Purpose |
|---|---|
| Wok or large skillet | Main cooking vessel |
| Large pot | For boiling noodles |
| Cutting board | For prep work |
| Sharp knife | For slicing ingredients |
| Mixing bowl | For sauce |
| Measuring spoons | For accurate seasoning |
| Tongs | For tossing noodles |
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Wide rice noodles | 8 oz (225g) | Fresh or dried |
| Chicken breast | 12 oz (340g) | Thinly sliced |
| Garlic | 4 cloves | Minced |
| Thai bird’s eye chilies | 2-4 | Thinly sliced (adjust to taste) |
| Bell pepper | 1 medium | Sliced into strips |
| Onion | 1/2 medium | Thinly sliced |
| Thai basil leaves | 1 cup | Loosely packed |
| Eggs | 2 large | Lightly beaten |
| Soy sauce | 3 tablespoons | |
| Oyster sauce | 2 tablespoons | |
| Fish sauce | 1 tablespoon | |
| Brown sugar | 2 teaspoons | |
| Vegetable oil | 2 tablespoons | |
| Black pepper | 1/4 teaspoon | Freshly ground |
Substitutions
- Protein options: Swap chicken for beef, pork, tofu, or shrimp
- Noodles: Can’t find wide rice noodles? Use regular rice noodles or even linguine in a pinch
- Thai basil: Regular basil works if Thai basil is unavailable (though the flavor will be milder)
- Vegetarian version: Use tofu and vegetarian oyster sauce (made from mushrooms)
- Gluten-free: Use tamari instead of soy sauce and check oyster sauce labels
Step-by-Step Instructions
Preparation (10 minutes)
- Gather and organize your ingredients:
- Place all ingredients on your counter and group them by when they’ll be used
- Having everything ready before you start is crucial since stir-frying moves quickly
- Set out your measuring spoons, cutting board, and knife before beginning
- Prepare the noodles:
- Fill a large pot with water and bring it to a boil
- If using dried wide rice noodles:
- Turn off the heat once water boils
- Add noodles to the hot water
- Set a timer for exactly 6-8 minutes (or follow package instructions)
- Stir gently once or twice during soaking to prevent sticking
- Test a noodle by biting into it – it should be pliable but still slightly firm in the center
- If using fresh noodles:
- Gently separate them with your fingers
- Be careful not to tear them
- No pre-cooking needed
- Drain noodles thoroughly in a colander
- Rinse briefly with cool water to stop cooking
- Transfer to a bowl and toss with 1 teaspoon oil to prevent sticking
- Set aside at room temperature
- Prepare the protein:
- Place chicken breast on cutting board, smooth side up
- If the chicken breast is thick, slice it horizontally to create thinner pieces
- Position your knife perpendicular to the grain of the meat (the lines you see)
- Cut chicken into thin strips, about 1/4-inch thick and 2-inches long
- Place sliced chicken in a bowl
- Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper
- Mix gently with your fingertips or a spoon to distribute seasoning
- Set aside at room temperature while you prep other ingredients
- Prepare the vegetables:
- Garlic:
- Separate cloves from the head
- Place flat side of knife blade on each clove and press firmly to crush
- Remove and discard papery skin
- Mince garlic finely (aim for pieces the size of grains of sand)
- Place in a small bowl
- Thai chilies:
- Wear disposable gloves if you have sensitive skin
- Remove stems
- For less heat, slice chilies in half lengthwise and remove seeds with the tip of your knife
- Slice chilies into thin rings
- Place in the same bowl as garlic
- Wash your hands thoroughly after handling chilies
- Bell pepper:
- Cut off the top and bottom
- Stand pepper upright and slice down sides to remove core and seeds
- Cut each piece into thin strips, about 1/4-inch wide
- Place in a separate bowl
- Onion:
- Cut onion in half from top to bottom
- Peel off outer skin
- Place cut side down on cutting board
- Slice into thin half-moons, about 1/8-inch thick
- Add to bowl with bell peppers
- Thai basil:
- Pick leaves from stems
- Discard stems
- Keep leaves whole
- Measure 1 cup loosely packed leaves
- Set aside in a small bowl
- Garlic:
- Beat the eggs:
- Crack 2 eggs into a small bowl
- Add a pinch of salt
- Beat with a fork until yolks and whites are completely combined
- Set aside
- Make the sauce:
- Select a small bowl
- Measure and add:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- Stir with a spoon until sugar completely dissolves
- Dip your pinky finger in and taste a tiny amount
- The sauce should be savory, slightly sweet, with a strong umami flavor
- If too salty, add 1/2 teaspoon more brown sugar
- If too sweet, add 1/2 teaspoon more fish sauce
- Set aside
Cooking (5 minutes)
- Prepare your cooking area:
- Open windows or turn on exhaust fan (stir-frying creates smoke and strong aromas)
- Have all prepped ingredients within arm’s reach of your stove
- Place a clean spoon rest or plate near the stove for your cooking utensils
- Have a clean serving plate ready
- Heat your wok:
- Place wok or large skillet on your largest burner
- Turn heat to high
- Let the pan heat for 1-2 minutes until you can feel heat radiating when you hold your hand 6 inches above it
- Add 1 tablespoon oil and tilt pan to coat bottom
- The oil should shimmer immediately but not smoke heavily
- If it smokes excessively, your pan is too hot – remove from heat for 30 seconds before continuing
- Cook the protein:
- Add chicken pieces to the hot wok, spreading them out in a single layer
- Let chicken sear undisturbed for 1 minute – resist the urge to stir!
- Using a wooden spoon or spatula, stir-fry for another 1-2 minutes until no pink remains
- Chicken should have light golden edges but still be juicy
- Remove chicken from wok with a slotted spoon or spatula
- Transfer to a clean plate or bowl
- Leave any oil and juices in the wok
- Cook the aromatics:
- Check if wok still has oil – if dry, add 1 more tablespoon
- Add garlic and chilies to the hot wok
- Stir constantly for 15-20 seconds until fragrant
- Watch carefully as garlic burns quickly – it should turn golden but not brown
- If garlic starts to brown too fast, remove pan from heat for a few seconds
- Cook the vegetables:
- Add onions and bell peppers to the wok
- Stir-fry for 1 minute until slightly softened but still crisp
- Vegetables should brighten in color
- Keep everything moving to prevent burning
- Cook the eggs:
- Push vegetables to one side of the wok, creating an empty space
- If the empty area looks dry, add a few drops of oil
- Pour beaten eggs into the empty space
- Let eggs set for 10 seconds until edges begin to bubble
- Using the edge of your spatula, gently scramble eggs into small pieces
- When eggs are mostly set but still slightly wet, mix with the vegetables
- Combine everything:
- Return cooked chicken to the wok
- Add any accumulated juices from the plate
- Pour in the sauce, distributing it evenly
- Add the prepared noodles
- Using tongs, gently lift and turn all ingredients to combine
- Make sure noodles are evenly coated with sauce
- Be gentle to avoid breaking noodles
- Cook for 1-2 minutes, tossing occasionally, until noodles are tender but still chewy
- If noodles stick to the pan, add 1-2 tablespoons water to create steam
- Finish the dish:
- Turn off heat (but leave pan on burner)
- Add Thai basil leaves to the hot noodles
- Toss quickly just until basil wilts, about 15-30 seconds
- The residual heat will wilt the basil without destroying its flavor
- Taste a noodle with a bit of sauce
- If needed, add more:
- Salt or soy sauce for saltiness
- Sugar for sweetness
- Fish sauce for savory depth
Serving
- Plate and garnish:
- Use tongs to divide noodles evenly among four plates
- Ensure each plate gets a good mix of noodles, vegetables, and protein
- Arrange any remaining basil leaves on top
- Add a few extra sliced chilies on top for those who enjoy extra heat
- Serve immediately while hot
- For authentic presentation, accompany with lime wedges on the side
Troubleshooting
Common Issues and Solutions
- Noodles too soft:
- You soaked them too long
- Next time, reduce soaking time by 1-2 minutes
- They’ll continue cooking in the wok
- Dish too dry:
- Add 1-2 tablespoons of water or chicken broth while tossing noodles
- Cover with lid for 30 seconds to create steam
- Not spicy enough:
- Add more fresh chilies or a teaspoon of chili paste
- Keep a bottle of sriracha on the table for individual heat adjustment
- Too spicy:
- Add a squeeze of lime juice and a teaspoon of sugar to balance the heat
- Serve with cucumber slices to cool the palate
- Noodles clumping:
- Make sure to oil them lightly after draining
- Don’t let them sit too long before cooking
- Keep them moving constantly in the wok
- If they still clump, add 1 tablespoon water and cover briefly to steam
- Ingredients burning:
- Your heat is too high
- Temporarily remove pan from heat
- Reduce heat slightly before continuing
Variations & Substitutions
Make It Your Own
- Seafood Pad Kee Mao:
- Use 12 oz mixed seafood (shrimp, squid, or scallops)
- Reduce cooking time to 30 seconds per side for shrimp
- Add seafood back to the wok at the very end to prevent overcooking
- Extra Veggie Version:
- Add 1 cup sliced mushrooms with the bell peppers
- Add 1/2 cup halved cherry tomatoes in the final minute of cooking
- Add 1 cup baby spinach with the basil
- Crispy Drunken Noodles:
- After adding noodles to wok, let them sit undisturbed for 1-2 minutes
- This develops crispy edges on the bottom layer
- Then stir and continue cooking as directed
- Saucy Version:
- Double all sauce ingredients (6 Tbsp soy sauce, 4 Tbsp oyster sauce, etc.)
- Add 2 Tbsp water or chicken broth to sauce mixture
- Perfect for spooning over rice on the side
- Northern Thai Style:
- Add 1 tablespoon fermented soybean paste to the sauce
- Increase garlic to 6 cloves
- Add 1 tablespoon minced ginger with the garlic
Storage & Reheating
- Refrigeration:
- Allow leftovers to cool completely (no more than 2 hours at room temperature)
- Store in an airtight container for up to 3 days
- Noodles will absorb sauce as they sit, becoming softer
- Freezing:
- Not recommended as noodles will become mushy when thawed
- If you must freeze, store sauce and noodles separately
- Reheating on Stovetop (Best Method):
- Heat a skillet or wok over medium heat
- Add 1-2 tablespoons water or chicken broth
- Add cold noodles
- Cover with lid for 1 minute to create steam
- Remove lid and stir until heated through, about 2-3 minutes
- Reheating in Microwave (Quick Method):
- Place portion in microwave-safe bowl
- Sprinkle with 1 tablespoon water
- Cover loosely with microwave-safe lid or paper towel
- Heat on 70% power for 1 minute
- Stir, then heat for additional 30-second intervals until hot
- Meal Prep Tip:
- Prepare all ingredients but keep components separate until ready to cook
- Store prepped vegetables, sliced protein, and sauce in separate containers
- Cook fresh noodles just before serving
- This way, you can have fresh-tasting Pad Kee Mao in under 5 minutes
Safety Notes & Tips
For Best Results
- Heat management:
- Proper stir-frying requires high heat
- Your pan should be hot enough that a drop of water sizzles immediately
- If your smoke alarm is sensitive, temporarily remove batteries or cover with a shower cap
- Ingredient prep:
- Have everything chopped and ready before you start cooking
- Once you begin stir-frying, you won’t have time to chop or measure
- Ventilation:
- Open windows or use exhaust fans
- The aromatic ingredients create smoke and strong smells
- Chilies safety:
- Wash hands thoroughly after handling Thai chilies
- Avoid touching your eyes or face
- Consider wearing disposable gloves
- Keep chilies away from children and pets
- Noodle handling:
- Dried noodles expand significantly – don’t oversoak
- Fresh noodles are delicate – handle gently
- If noodles stick together after draining, rinse briefly with warm water
- Wok care:
- If using a carbon steel wok, wipe it with oil after washing to prevent rust
- Never submerge a hot wok in cold water – it can warp
Beginner’s Tip: If you’re new to stir-frying, cook in batches rather than overcrowding your pan. A crowded pan steams food instead of searing it, resulting in soggy rather than caramelized ingredients!
This authentic Drunken Noodles (Pad Kee Mao) recipe brings Thai street food right to your home kitchen. The balance of spicy, savory, and aromatic flavors creates a dish that’s both exciting and comforting. Best of all, it takes just 15 minutes from start to finish – faster than delivery!
