Thai Drunken Noodles are a bold, spicy, and irresistibly savory Thai street food classic made with wide rice noodles, aromatic basil, and a deeply flavorful sauce. This Thai Drunken Noodles recipe is quick to prepare, incredibly satisfying, and perfect for busy weeknights when you crave restaurant-style Thai food at home.
Why You’ll Love This Recipe
- Packed with authentic Thai flavors and fresh basil aroma
- Ready in under 30 minutes from start to finish
- Easy to customize with protein or spice level
- Family-friendly and halal-friendly
- Better than takeout with simple pantry ingredients
Ingredients
Noodles
- 7 oz / 200 g dried wide rice noodles
Stir Fry
- 2 tbsp oil (peanut, vegetable, or canola)
- 3 large garlic cloves, minced
- 2 bird’s eye chilies, deseeded and finely chopped
- 1/2 onion, sliced
- 200 g / 7 oz chicken thighs, bite-sized
- 2 tsp fish sauce (or soy sauce)
- 2 green onions, cut into 3 cm pieces
- 1 cup Thai basil or holy basil leaves
Sauce
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Instructions
- Prepare the rice noodles according to package instructions and drain well.
- In a small bowl, mix all sauce ingredients until combined.
- Heat oil in a wok or large skillet over high heat.
- Add garlic and chili and stir-fry for 10 seconds until fragrant.
- Add onion and cook for 1 minute until slightly softened.
- Add chicken and fish sauce, stir-frying until cooked through.
- Add noodles, green onions, and sauce. Toss well and cook for 1 minute until the Thai Drunken Noodles are evenly coated.
- Remove from heat, add basil, toss until just wilted, and serve immediately.
Tips & Tricks
- Use a very hot wok to achieve authentic Thai stir-fry flavor
- Do not overcook basil; add it last for maximum aroma
- Adjust chilies for mild or extra spicy Thai Drunken Noodles
- Substitute chicken with shrimp, beef, or tofu if desired
Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
- Difficulty: Easy
- Dietary Notes: Halal-friendly, dairy-free
Notes
- Regular basil can replace Thai basil if unavailable
- Serve with lime wedges or cucumber slices
- Best enjoyed fresh and hot
Nutrition (Approximate Per Serving)
- Calories: 520
- Protein: 28 g
- Carbohydrates: 62 g
- Fat: 18 g
FAQ
Is Thai Drunken Noodles alcoholic?
No. Despite the name, there is no alcohol in Pad Kee Mao.
Can I make Thai Drunken Noodles less spicy?
Yes, reduce or omit the bird’s eye chilies.
What noodles work best?
Wide rice noodles are traditional and absorb sauce beautifully.
Can I meal prep this dish?
It’s best fresh but can be stored short-term.
Is this recipe halal?
Yes, all ingredients are halal-friendly.
Storage
- Fridge: Store in an airtight container for up to 2 days
- Freezer: Not recommended due to noodle texture
- Reheating: Stir-fry briefly with a splash of water
Similar Recipes
Thai Drunken Noodles
Ingredients
Noodles
- 7 oz / 200 g dried wide rice noodles
Stir Fry
- 2 tbsp oil peanut, vegetable, or canola
- 3 large garlic cloves minced
- 2 bird’s eye chilies deseeded and finely chopped
- 1/2 onion sliced
- 200 g / 7 oz chicken thighs bite-sized
- 2 tsp fish sauce or soy sauce
- 2 green onions cut into 3 cm pieces
- 1 cup Thai basil or holy basil leaves
Sauce
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Instructions
- Prepare the rice noodles according to package instructions and drain well.
- In a small bowl, mix all sauce ingredients until combined.
- Heat oil in a wok or large skillet over high heat.
- Add garlic and chili and stir-fry for 10 seconds until fragrant.
- Add onion and cook for 1 minute until slightly softened.
- Add chicken and fish sauce, stir-frying until cooked through.
- Add noodles, green onions, and sauce. Toss well and cook for 1 minute until the Thai Drunken Noodles are evenly coated.
- Remove from heat, add basil, toss until just wilted, and serve immediately.
Notes
- Regular basil can replace Thai basil if unavailable
Conclusion
These Thai Drunken Noodles deliver bold flavor, fragrant basil, and satisfying texture in every bite. Once you try this easy homemade version, it will become a regular favorite in your kitchen.