Chicken Drunken Noodles (Pad Kee Mao) is a spicy, flavorful Thai stir-fry that comes together in just 30 minutes! With tender chicken, fresh vegetables, Thai basil, and a bold savory sauce, this dish is a perfect balance of sweet, spicy, and umami flavors. These authentic street-style noodles are a must-try for anyone who loves bold Thai flavors!

Full Recipe:

Ingredients

For the Chicken Marinade

10 oz (300g) boneless, skinless chicken thighs (cut into small pieces)
1 teaspoon fish sauce
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon minced garlic

For the Drunken Noodle Sauce

1 teaspoon dark soy sauce
2 tablespoons light soy sauce
2 teaspoons fish sauce
2 teaspoons oyster sauce
2 teaspoons honey
¼ teaspoon ground black pepper

For the Noodles

8 oz (225g) dried wide rice noodles

For the Stir-Fry

4 tablespoons oil
2 tablespoons minced garlic
2-3 Thai bird’s eye chilies (finely chopped)
¼ cup sliced onions
4-5 baby corn (quartered lengthwise)
1 cup baby spinach
½ cup chopped green onions (2-inch pieces)
1 cup Thai holy basil (loosely packed)

For Topping

1 tablespoon crushed roasted peanuts
1 sliced Thai bird’s eye chili
2-3 Thai basil leaves

Directions

Marinate the Chicken

In a bowl, mix chicken with fish sauce, black pepper, salt, and minced garlic.
Set aside to marinate while you prepare the sauce and noodles.

Make the Sauce

In a small bowl, whisk together dark soy sauce, light soy sauce, fish sauce, oyster sauce, honey, and black pepper. Set aside.

Cook the Noodles

Cook rice noodles according to package instructions, then drain and set aside.

Stir-Fry the Noodles

Heat oil in a wok over high heat.
Add marinated chicken and stir-fry until browned and cooked through. Remove and set aside.
In the same pan, sauté garlic, chilies, onions, baby corn, spinach, and green onions for 2-3 minutes.
Add the drunken noodle sauce, cooked noodles, and chicken. Stir-fry until the sauce coats everything evenly.
Toss in Thai basil and cook for another 30 seconds.

Garnish & Serve

Transfer to a serving dish and top with crushed peanuts, sliced chilies, and Thai basil leaves.
Serve immediately with extra chili flakes if desired!

Nutrients (Per serving, estimated)

Calories: 360 kcal
Carbohydrates: 58g
Protein: 20g
Fat: 5g
Saturated Fat: 1g
Fiber: 3g
Sodium: 1492mg

Storage Tips

Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm in a pan with a splash of water for best results.

Why is it Called Drunken Noodles?

The name “Drunken Noodles” (Pad Kee Mao) comes from Thai street food culture. Although there is no alcohol in the recipe, the dish is said to be so spicy and flavorful that it “wakes up” anyone who eats it—just like a strong drink would. Some believe that it is a popular hangover cure, while others say that it pairs perfectly with a cold beer due to its rich, spicy, and aromatic sauce.

Regardless of its origins, Pad Kee Mao is one of the most beloved Thai stir-fried noodle dishes, often found in Thai restaurants and street food stalls worldwide.

The Key Elements of Perfect Drunken Noodles

Chewy, Wide Rice Noodles for Authentic Texture

Drunken Noodles are made using wide rice noodles, which are soft and slightly chewy when cooked correctly. They absorb the flavorful sauce beautifully and provide the perfect base for the dish.

If wide rice noodles are unavailable, you can substitute them with:

Fettuccine-style rice noodles
Flat egg noodles
Fresh wide rice noodles (if available in Asian markets)

Soaking or cooking the noodles according to package instructions is crucial to ensure they don’t become mushy or clump together during stir-frying.

A Spicy, Umami-Rich Sauce

The sauce for Pad Kee Mao is a powerful blend of salty, sweet, and slightly tangy flavors. It includes:

Dark soy sauce: Provides a deep color and slightly caramelized taste.
Light soy sauce: Adds saltiness and enhances umami.
Fish sauce: Gives the dish a distinct savory, salty, and slightly funky flavor.
Oyster sauce: Adds a mild sweetness and thickens the sauce slightly.
Honey: A natural sweetener that balances the heat and saltiness.
Black pepper: Adds a subtle warmth and enhances the overall depth.

This sauce is what makes Drunken Noodles stand out from other Thai noodle dishes, creating an explosion of flavors in every bite.

Tender, Marinated Chicken for Juicy Flavor

Marinating the chicken in fish sauce, black pepper, salt, and garlic ensures that it absorbs maximum flavor before cooking. While chicken thighs are often preferred for their juiciness and tenderness, chicken breast, shrimp, beef, or tofu can also be used as a substitute.

The key to perfect stir-fried chicken is to sear it in a hot wok until golden brown, locking in flavor and ensuring it remains tender and moist.

Fragrant Thai Basil for an Authentic Touch

Thai basil is an essential ingredient in Pad Kee Mao, providing a distinct anise-like aroma that elevates the dish. Unlike sweet basil, Thai basil has a stronger, peppery taste that pairs beautifully with the spicy sauce and chewy noodles.

If Thai basil is unavailable, you can substitute it with:

Holy basil (Bai Krapow) for a spicier kick.
Sweet basil for a milder, slightly different flavor.

Adding the basil at the end of cooking ensures that its aromatic freshness remains intact.

Spicy Bird’s Eye Chilies for Heat

Authentic Pad Kee Mao is meant to be spicy, and the heat primarily comes from Thai bird’s eye chilies. These tiny peppers pack a powerful punch, so they should be used sparingly based on personal spice tolerance.

For a milder version, you can:

Use fewer chilies or remove the seeds.
Substitute with milder red chilies or chili flakes.
Serve with extra chili on the side, allowing each person to customize their heat level.

The combination of chilies, garlic, and black pepper gives the dish its signature fiery kick, making it perfect for spice lovers.

Serving Suggestions for Drunken Noodles

Pad Kee Mao is a versatile dish that pairs well with a variety of side dishes. Here are some ideas to elevate your meal:

Serve with a side of Thai papaya salad for a refreshing contrast.
Pair with a cooling Thai iced tea or coconut water to balance the spice.
Garnish with extra Thai basil, lime wedges, or crushed peanuts for added flavor.
Enjoy alongside crispy spring rolls or Thai grilled chicken for a complete Thai feast.

This dish is best enjoyed fresh and hot, but leftovers can be reheated in a wok or pan with a splash of water to restore moisture.

Why This Dish is Perfect for Any Occasion

Drunken Noodles is an excellent choice for multiple occasions, whether you’re cooking for:

A quick weeknight dinner – Ready in just 30 minutes, making it perfect for busy days.
A Thai-inspired dinner party – Impress your guests with its bold flavors and restaurant-quality taste.
A post-workout meal – With its high protein content and energy-boosting carbs, this dish is great for refueling.
Meal prep – Make a big batch and store it in the fridge for easy reheating throughout the week.

Common Mistakes to Avoid When Making Drunken Noodles

Overcooking the Noodles

If the noodles are overcooked before stir-frying, they can become mushy and clump together. To prevent this:

Cook them slightly underdone since they will continue cooking in the wok.
Rinse with cold water after boiling to stop the cooking process.

Using the Wrong Type of Basil

Regular basil (Italian or sweet basil) does not have the same bold, peppery flavor as Thai basil. If possible, always use Thai holy basil for the most authentic taste.

Not Stir-Frying on High Heat

A hot wok is essential to achieve the smoky, charred flavor that makes Pad Kee Mao unique. Stir-frying on low heat can cause the noodles to turn soggy instead of crisping up properly.

Adding Too Much Sauce

Drunken Noodles should be lightly coated in sauce, not swimming in it. Using too much sauce can overpower the noodles, making them too salty or overly rich.

Why You Should Add This Recipe to Your Cooking Routine

Pad Kee Mao is a spicy, flavorful, and easy-to-make dish that brings authentic Thai flavors into your kitchen. It is:

Quick and easy – Ready in just 30 minutes.
Customizable – Adjust the spice level and protein to your preference.
Perfectly balanced – A mix of sweet, spicy, and umami flavors.
Great for meal prep – Stays fresh in the fridge and reheats well.

Conclusion

Chicken Drunken Noodles (Pad Kee Mao) is the ultimate Thai stir-fry, packed with bold flavors, chewy noodles, and tender chicken. Whether you love spicy food or just want to try something authentic and delicious, this dish is a must-try for Thai food enthusiasts.

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