If you crave a vibrant, spicy, and fragrant noodle dish that packs a punch, this Thai Drunken Noodles Recipe: Bold, Spicy, and Irresistibly Flavorful Recipe is exactly what you need in your kitchen. It’s a fantastic balance of fiery heat, fresh herbs, and savory umami that comes together in a simple yet sensational meal. Whether you’re a fan of chicken, tofu, or just loaded-up veggies, these wide rice noodles soak up all the delicious sauce and aromatics perfectly, making every bite a flavor adventure you won’t forget.
Ingredients You’ll Need
This recipe shines because of its straightforward but essential ingredients. Each one plays a vital role in creating the authentic taste, perfect texture, and vibrant color that make Thai drunken noodles a showstopper. You’ll find that assembling this ingredient list turns out easier than you expect, and it’s worth seeking out good-quality components for the best results.
- Soy sauce: Adds a salty, savory depth that forms the base of our sauce.
- Oyster sauce: Gives a rich, slightly sweet umami layer to intensify the flavor.
- Fish sauce: A key Thai ingredient that brings authentic pungency and complexity.
- Brown sugar: Balances the salty and spicy elements with natural sweetness.
- Lime juice (freshly squeezed): Brightens the sauce and adds a refreshing tang.
- Thai chili paste or sambal oelek: Your main source of bold, spicy heat—adjust to your preferred level.
- Water: Used to loosen the sauce so it coats the noodles evenly.
- Wide rice noodles (fresh or dry): The star of the dish, perfectly chewy and wide to soak in the sauce.
- Vegetable or sesame oil: For stir-frying and adding a subtle nutty aroma.
- Chicken breast or tofu (optional): Your protein choice, thinly sliced for quick cooking.
- Bell pepper: Adds crunch and sweet freshness to lighten the dish.
- Onion: Provides a natural mild sweetness and slight bite.
- Thai basil leaves (fresh): Essential for that unmistakable, fragrant herbal boost.
- Garlic: Gives the dish its fragrant, savory soul.
- Thai bird’s eye chilies: Extra heat and authentic Thai spice—use carefully if you’re heat sensitive.
- Baby corn or regular corn (optional): Adds subtle sweetness and texture contrast.
- Broccoli florets or other vegetables (optional): Makes the dish more colorful and nutritious.
- Black pepper: For a hint of warmth and final seasoning touch.
How to Make Thai Drunken Noodles Recipe: Bold, Spicy, and Irresistibly Flavorful Recipe
Step 1: Prepare the Noodles
Start by cooking your wide rice noodles according to the package instructions. If they are dry, boiling them just until al dente is key to avoiding mushiness later. For fresh noodles, simply rinsing under cold water helps separate them, preparing them to perfectly absorb the sauce and stir-fried goodness.
Step 2: Whip Up the Sauce
While the noodles cook, mix together soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, chili paste, and water in a bowl. This bold, spicy sauce blend is the heart of the dish, expertly balancing salty, sweet, tart, and spicy elements that will coat the noodles and create that irresistibly flavorful experience.
Step 3: Stir-Fry the Protein
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add your sliced chicken or tofu and stir-fry until beautifully golden and cooked through, usually about 4 to 5 minutes. Removing it once cooked lets you focus on the veggies next and keeps the protein tender and juicy.
Step 4: Cook the Vegetables and Aromatics
Using the same pan, toss in the remaining oil, then the garlic, Thai bird’s eye chilies, sliced onion, and bell pepper. Stir-fry until everything becomes aromatic and the veggies are slightly softened — about 2 to 3 minutes. This step builds the fragrant base layers that make the noodles sing.
Step 5: Combine Noodles and Sauce
Add your cooked noodles right into the pan with the vegetables. Pour the sauce over everything, then toss or stir thoroughly so every strand of noodle gets coated with that bold, spicy, and irresistibly flavorful mixture.
Step 6: Reintroduce the Protein
Return the cooked chicken or tofu back into the pan. Toss again to combine the protein with the noodles and veggies, making sure everything is evenly heated and perfectly mingling in flavors.
Step 7: Finish with Fresh Herbs and Seasoning
Finally, stir in the fresh Thai basil leaves, a sprinkle of black pepper, and any optional veggies like baby corn or broccoli for added crunch and color. Cook for just another minute to let the basil wilt and release its amazing aroma, turning this dish from great to unforgettable.
Step 8: Serve Immediately
Remove the noodles from heat and serve straight away. You can garnish with extra basil leaves, lime wedges, or chili flakes if you crave another hit of fresh heat.
How to Serve Thai Drunken Noodles Recipe: Bold, Spicy, and Irresistibly Flavorful Recipe
Garnishes
Fresh garnishes like vibrant Thai basil, thinly sliced fresh chilies, or wedges of lime elevate the dish even further. The lime adds a zesty brightness that balances the heat perfectly, and a handful of crushed peanuts could add unexpected crunch if you like some textural contrast.
Side Dishes
Serve your drunken noodles with light sides such as a crisp cucumber salad or a simple papaya salad to complement the spiciness. A cool coconut milk-based soup like Tom Kha Gai can also provide a lovely creamy counterpoint to the fiery noodles.
Creative Ways to Present
For a casual dinner party, consider serving the drunken noodles in individual banana leaf bowls or bamboo steamers for an authentic touch. You might also sprinkle crushed roasted peanuts or toasted sesame seeds on top for texture, or add a fried egg on each serving for extra richness and indulgence.
Make Ahead and Storage
Storing Leftovers
Thai Drunken Noodles are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Make sure the noodles have cooled before storing to maintain the best texture and flavor.
Freezing
While you technically can freeze leftover drunken noodles, the texture of the rice noodles and fresh herbs tends to suffer upon thawing. If you choose to freeze, place portions in freezer-safe containers and use within one month for best taste, but fresh is truly best with this dish.
Reheating
Reheat gently in a pan over medium heat with a splash of water or oil to loosen the sauce and prevent sticking. Avoid microwaving if possible, as it can make the noodles gummy. Stir frequently until warmed through, and freshen up with a squeeze of lime or some fresh basil on top.
FAQs
Can I make this recipe vegetarian or vegan?
Absolutely! Swap out chicken or shrimp for tofu or extra veggies, and replace oyster sauce with a mushroom-based vegetarian sauce. This keeps the bold flavors intact while making the dish plant-based and delicious.
What noodles work best in Thai drunken noodles?
Wide rice noodles, such as Pad See Ew noodles, are the traditional choice because they hold the sauce beautifully and provide a satisfying chewy texture. Fresh noodles are preferred, but quality dry noodles boiled al dente also work well.
How spicy is this dish and can I adjust it?
This recipe is meant to be bold and spicy, thanks to bird’s eye chilies and chili paste, but you can adjust the heat to your liking. Use fewer chilies, remove seeds, or substitute milder chili paste if you want a gentler kick.
What can I use if I don’t have Thai basil?
If Thai basil isn’t available, you can substitute regular sweet basil in a pinch, but the flavor will differ slightly. Thai basil has a unique anise-like aroma that really completes the dish’s flavor profile.
Is it okay to prepare the sauce in advance?
Yes, prepping the sauce ahead can save time and allows the flavors to meld even better. Store it in a sealed container in the refrigerator and bring to room temperature before using to make cooking smoother.
Final Thoughts
There’s something truly magical about the Thai Drunken Noodles Recipe: Bold, Spicy, and Irresistibly Flavorful Recipe. Its combination of spicy heat, fresh herbs, and savory sauce serves up an exciting taste of Thailand from your own kitchen. I wholeheartedly encourage you to whip up this dish whenever you want a quick, satisfying meal full of personality and warmth. Once you try it, I promise it will become a favorite go-to recipe you’ll want to share again and again.
Print
Thai Drunken Noodles Recipe: Bold, Spicy, and Irresistibly Flavorful Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Thai Drunken Noodles, or Pad Kee Mao, is a bold and spicy stir-fried noodle dish bursting with vibrant flavors from fish sauce, soy sauce, fresh Thai basil, and fiery bird’s eye chilies. This quick and easy recipe features wide rice noodles stir-fried with your choice of protein and crisp vegetables, perfectly tossed in a savory, slightly sweet, and tangy sauce. A perfect weeknight meal that’s irresistibly flavorful and satisfying.
Ingredients
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1–2 teaspoons Thai chili paste or sambal oelek (adjust to taste)
- 1/4 cup water
Noodles
- 8 oz (225g) wide rice noodles (fresh or dry, Pad See Ew noodles work best)
Main Ingredients
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 1 medium chicken breast or tofu, thinly sliced (optional: substitute with shrimp or beef)
- 1 bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 Thai bird’s eye chilies, sliced (adjust to taste)
- 1/2 teaspoon black pepper
Vegetables (Optional)
- 1/2 cup Thai basil leaves (fresh)
- 1/2 cup baby corn or regular corn
- 1/2 cup broccoli florets or other vegetables
Instructions
- Prepare the Noodles: Cook the rice noodles according to the package instructions. If using dry noodles, boil them in a pot of water for 3-5 minutes until al dente. Drain and set aside. If using fresh noodles, just rinse them under cold water to separate.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, chili paste, and water. Set aside.
- Stir-Fry the Protein: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken breast or tofu and cook for 4-5 minutes, until browned and cooked through. Remove from the skillet and set aside.
- Cook the Vegetables: In the same pan, add the remaining tablespoon of oil. Add the minced garlic, sliced bird’s eye chilies, onion, and bell pepper. Stir-fry for 2-3 minutes until fragrant and slightly softened.
- Add Noodles and Sauce: Add the cooked noodles to the skillet with the vegetables. Pour in the prepared sauce and toss well to coat everything evenly.
- Combine Protein with Noodles: Return the cooked chicken or tofu to the pan. Toss again until all ingredients are mixed and heated through.
- Finish with Basil and Vegetables: Stir in the fresh Thai basil leaves, black pepper, and any optional vegetables such as baby corn or broccoli. Continue stir-frying for another minute until the basil wilts and releases its aroma.
- Serve: Remove from heat and serve immediately. Optionally garnish with extra basil leaves, lime wedges, or chili flakes for added heat.
Notes
- You can substitute chicken with shrimp, beef, or keep it vegetarian by using tofu.
- Adjust the amount of bird’s eye chilies and chili paste to control the spice level.
- If fresh Thai basil is unavailable, use regular basil but the flavor will be slightly different.
- For best texture, use wide rice noodles like Pad See Ew noodles; soak or cook them as recommended.
- Adding extra vegetables like broccoli or baby corn adds crunch and nutrition.
- Sesame oil can be used instead of vegetable oil for a nuttier flavor.
