Presenting this delicious Thai dish which is quick, simple, and spicy - Thai Drunken Noodles or otherwise known as pad kee mao. This delightful one-pot recipe is prepared in just 30 minutes!
If you love more stir fry recipes, check out my yaki udon noodles and ramen.
🛒Ingredients For Thai Drunken Noodles
- Basil - in Thailand, there are two types of Thai Basil: regular Thai Basil and Thai Holy Basil. Drunken Noodles can be prepared with either variety. Both Thai Basil varieties offer distinct flavors: Holy Basil - hints of licorice, Thai Basil - cinnamon-like notes.
- Noodles - when it comes to noodles, aim for the widest dried rice noodles you can find at your local grocery store. If you have access to fresh rice noodles from Chinatown, even better! These noodles can be added directly to the wok pan without prior cooking, simplifying your preparation process.
- Veggies - for vegetables, while bell peppers are a convenient and flavorful option, don't hesitate to experiment with alternatives such as baby corn, mushrooms, bok choy, broccoli, broccolini, spinach, or any other vegetables you prefer or have on hand.
- Sesame oil - if you don't have sesame oil on hand, feel free to substitute it with any nut or seed oil of your choice, maintaining the nutty richness it brings to the dish. Olive oil is fine too.
- Soy sauce - For soy sauce, I opted for tamari, but you can choose low-sodium soy sauce as a healthier option if you prefer.
- Thai red chili paste lends a bold and pungent red chili flavor to the dish.
- Fish sauce, while unique in flavor, is difficult to replace due to its distinct taste that adds depth to the dish. Its flavor surpasses its aroma!
- Maple syrup serves as a sweetening agent for the sauce, but you can easily swap it out with honey or agave if desired.
- Oyster sauce, crafted from oysters, offers a blend of flavors reminiscent of soy sauce and barbecue sauce. Hoisin sauce makes for a suitable alternative.
- Fresh garlic is optimal for the best flavor profile in your dish.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Thai Drunken Noodles
STEP 1: Cook the noodles following the instructions on the package.
STEP 2: Combine the sauce ingredients in a small bowl and set aside.
STEP 3: Heat 1 tablespoon of olive oil in a wide skillet or wok over medium-high heat.
Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until it turns golden brown. Set the chicken aside.
STEP 4: In the same skillet, add the remaining olive oil. Sauté the shallot and garlic until fragrant.
Add the carrots and bell pepper, continuing to sauté for another 5 minutes.
STEP 5: Return the cooked chicken to the skillet, along with the prepared noodles and green onion.
STEP 6: Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until heated through.
Remove from heat and stir in the chopped basil.
Serve immediately, garnishing with additional green onion and your hot sauce.
📋Tips
- Like heat? You can add more chili paste or Sriracha sauce when serving the drunken noodles.
- Noodles - While wide rice noodles are the traditional choice for drunken noodles, don't hesitate to explore alternatives. If rice noodles are unavailable, spaghetti, fettuccini, or egg noodles can serve as suitable substitutes. In a pinch, most noodle varieties can be seamlessly swapped out.
- Don't overcook your noodles, they will continue to cook a little more once mixed with other vegetables.
- Protein - While boneless chicken works wonderfully, feel free to experiment with other protein options such as shrimp, tofu, pork, steak, beef, or fish to suit your preferences or dietary needs.
Storing Leftovers
- 🍱To Store. After cooling to room temperature, store any remaining pad kee mao in an airtight container in the refrigerator for 2-3 days.
- 🔥To Reheat. To reheat, warm the noodles in a pan over medium-low heat, stirring consistently until heated through. Alternatively, microwave them in 30-second intervals, stirring after each interval until thoroughly warmed.
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📖Recipe
Thai Drunken Noodles Recipe
Ingredients
Drunken Noodles
- 7 ounce wide rice noodles
- 12 ounce chicken breast, diced small
- 2 tablespoon sesame oil, divided, or olive oil
- 2 shallots, chopped
- 1 cup carrots, thinly sliced
- 3 teaspoon minced garlic
- ½ of a red bell pepper, thinly sliced
- ⅓ cup green onions, chopped
- 1 cup fresh Thai Holy Basil leaves, or substitute regular basil, chopped
- salt to taste, just a little to taste
- black pepper to taste
For The Sauce
- 2 tablespoon oyster sauce
- ⅓ cup low sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons maple syrup
- 2 tablespoon water
- 1 teaspoon Thai red chili paste, or Thai red curry
For Serving
- lime wedges
- green onion
- basil
Instructions
- Cook the noodles following the instructions on the package.7 ounce wide rice noodles
- Combine the sauce ingredients in a small bowl and set aside.2 tablespoon oyster sauce, ⅓ cup low sodium soy sauce, 2 teaspoons fish sauce, 2 teaspoons maple syrup, 2 tablespoon water, 1 teaspoon Thai red chili paste
- Heat 1 tablespoon of sesame oil in a wide skillet or wok over medium-high heat. Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until it turns golden brown. Set the chicken aside.12 ounce chicken breast, salt to taste, black pepper to taste, 2 tablespoon sesame oil
- In the same skillet, add the remaining sesame oil. Sauté the onion and garlic until fragrant. Add the carrots and bell pepper, continuing to sauté for another 5 minutes.
- Return the cooked chicken to the skillet, along with the prepared noodles and green onion. Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until heated through.⅓ cup green onions
- Remove from heat and stir in the chopped basil.1 cup fresh Thai Holy Basil leaves
- Serve immediately, garnishing with additional green onion and your preferred hot sauce for extra kick of heat.
Notes
- To Store. After cooling to room temperature, store any remaining pad kee mao in an airtight container in the refrigerator for 2-3 days.
- 🔥To Reheat. To reheat, warm the noodles in a pan over medium-low heat, stirring consistently until heated through. Alternatively, microwave them in 30-second intervals, stirring after each interval until thoroughly warmed.
Nutrition
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
Rita
these Thai drunken noodles are packed with flavor and ready in just under 30 minutes!