Drunken Noodles

Why You’ll Love This Recipe

Drunken Noodles are known for their irresistible balance of salty, sweet, and spicy flavors. The wide rice noodles soak up the rich sauce beautifully, while crisp vegetables and tender protein create a satisfying texture. It’s a fast, one-pan meal that’s perfect for busy weeknights yet impressive enough for guests. Plus, you can easily customize the heat level and ingredients to suit your taste.

Ingredients

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

12 ounces wide rice noodles
2 tablespoons vegetable oil
1 pound chicken breast, thinly sliced (or shrimp or tofu)
3 cloves garlic, minced
1 red bell pepper, sliced
1 cup broccoli florets
2 large eggs
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1–2 teaspoons chili paste (adjust to taste)
1 cup fresh Thai basil leaves
Green onions, sliced (for garnish)

Directions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste. Set aside.
3. Heat vegetable oil in a large wok or skillet over medium-high heat.
4. Add the sliced chicken and cook until browned and cooked through. Remove and set aside.
5. In the same pan, sauté garlic for about 30 seconds until fragrant.
6. Add bell pepper and broccoli, stir-frying for 2–3 minutes until slightly tender but still crisp.
7. Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble until just set.
8. Return the cooked chicken to the pan.
9. Add the drained noodles and pour the sauce over everything. Toss well to coat evenly.
10. Stir in fresh Thai basil leaves and cook for another minute until wilted.
11. Garnish with sliced green onions and serve immediately.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Swap chicken for shrimp, beef, or tofu for different protein options.
Add vegetables like snap peas, carrots, or baby corn for extra crunch.
Use extra chili paste or fresh sliced chilies for more heat.
Make it vegetarian by omitting fish sauce and using a vegetarian oyster sauce substitute.
Add a squeeze of fresh lime juice before serving for brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of water to loosen the noodles. Stir frequently until heated through. You can also microwave in short intervals, stirring between each to prevent uneven heating.

FAQs

Why are they called Drunken Noodles?

The name is believed to come from the idea that the bold, spicy flavors pair well with beverages, though the dish itself does not contain alcohol.

What type of noodles should I use?

Wide rice noodles are traditional and best for absorbing the sauce.

Can I make this dish less spicy?

Yes, simply reduce or omit the chili paste to control the heat level.

Is Thai basil necessary?

Thai basil provides a distinct flavor, but regular basil can be used if needed.

Can I prepare the noodles in advance?

Yes, cook them slightly under al dente and toss with a little oil to prevent sticking.

What’s the best pan to use?

A wok works best for high-heat stir-frying, but a large skillet also works well.

Can I freeze Drunken Noodles?

Freezing is not recommended, as the texture of the noodles may change when thawed.

How do I prevent the noodles from sticking together?

Rinse them lightly after cooking and toss with a small amount of oil.

Can I add more sauce?

Yes, you can double the sauce ingredients if you prefer a saucier dish.

What can I serve alongside Drunken Noodles?

Serve with spring rolls, a simple cucumber salad, or steamed vegetables for a complete meal.

Conclusion

Drunken Noodles is a bold, satisfying stir-fry packed with savory sauce, tender noodles, and fresh basil flavor. Quick to prepare and easy to customize, it’s a delicious way to bring vibrant Thai-inspired flavors to your table any night of the week.

Drunken Noodles

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Drunken Noodles (Pad Kee Mao) is a bold Thai stir-fry made with wide rice noodles, tender chicken, crisp vegetables, and a savory, slightly spicy sauce tossed with fresh Thai basil.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Thai
• Diet: Halal

Ingredients

• 12 ounces wide rice noodles
• 2 tablespoons vegetable oil
• 1 pound chicken breast, thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 large eggs
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1–2 teaspoons chili paste (adjust to taste)
• 1 cup fresh Thai basil leaves
• 2 green onions, sliced (for garnish)

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Instructions

1. Cook rice noodles according to package instructions until just tender. Drain and set aside.
2. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste. Set aside.
3. Heat vegetable oil in a large wok or skillet over medium-high heat.
4. Add sliced chicken and cook for 4–5 minutes until browned and fully cooked (internal temperature 165°F). Remove and set aside.
5. In the same pan, sauté garlic for about 30 seconds until fragrant.
6. Add bell pepper and broccoli; stir-fry for 2–3 minutes until slightly tender but still crisp.
7. Push vegetables to one side and crack eggs into the empty space. Scramble until just set.
8. Return cooked chicken to the pan.
9. Add drained noodles and pour sauce over the mixture. Toss well to coat evenly and heat through.
10. Stir in Thai basil and cook for 1 minute until wilted.
11. Garnish with sliced green onions and serve immediately.

Notes

• Adjust chili paste to control spice level.
• Use a wok for best high-heat stir-fry results.
• Cook noodles slightly under al dente to prevent overcooking.
• Substitute shrimp, beef, or tofu for variation.
• Do not freeze, as noodle texture may change.
• Add a squeeze of lime juice before serving for extra brightness.

Nutrition

• Serving Size: 1 serving
• Calories: 560 kcal
• Sugar: 6 g
• Sodium: 980 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 150 mg