Easy Drunken Noodles Recipe (Pad Kee Mao, 35 Minutes)

Name: These Quick Drunken Noodles Are So Easy to Make and Better Than Take-Out
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 (14 to 16-ounce) package wide rice noodles; 4 tablespoons neutral high-heat oil, divided; 1/3 cup dark soy sauce; 1/4 cup oyster sauce or barbecue sauce; 8 ounces boneless, skinless chicken breasts or thighs (or meat alternative), sliced into 1-inch pieces; 1 small onion, trimmed, peeled, and cut into 8 wedges; 1 bunch fresh basil, leaves plucked; 1 shallot, sliced; 2 to 3 cloves garlic, roughly chopped; 2 cups mixed fresh or frozen vegetables such as broccoli, bell peppers, and/or carrots, cut into 2 to 3-inch pieces; 1 plum tomato, quartered; 1 teaspoon red pepper flakes, optional (or use the amount you prefer); 1/4 cup water, as needed; For serving: lime wedges and 1 fried egg per person, optional

You can fully adjust the heat level and veggie mix in this version of Drunken Noodles to suit your personal taste.
A balanced stir fry sauce gives every bite of these noodles both sweet and savory depth.
This quick and easy dish comes together with just 10 minutes of prep and 25 minutes of cooking.

Drunken noodles, or pad kee mao, is a popular stir-fried Thai dish with tons of flavor. The tender rice noodles and veggies are usually quite spicy—perfect for enjoying alongside an ice-cold beer, hence the name. But when you make them at home, you can dial in the heat level (and other components!) to whatever you like.

close up view of a pan of Easy Drunken Noodles — Simply Recipes / Frank Tiu

Making Drunken Noodles at Home

When I make drunken noodles at home, I choose not to get too fussy about which vegetables or proteins make this dish “right,” or how I’ve had it while traveling. The imperfect-ness and no-fuss style of making stir-fried noodles this way makes my version of the dish approachable and satisfying.

To me, the most important component to get right is the stir fry sauce, which should have a balance of savory and sweet flavors. It’s what will give the whole dish a well-seasoned taste in every bite.

The second must-have for me is adding tomatoes to the stir fry. The difference a few chunks of tomatoes stir-fried with the sauce makes is delectable. Lastly is the basil. Whether you use Italian basil or Thai basil, either one will add a hint of brightness that makes all the difference in this dish.

close up view of Easy Drunken Noodles, some noodles on fork — Simply Recipes / Frank Tiu

Ingredient Notes

This dish is traditionally made with wide rice noodles. My favorite brand is Three Ladies, however, A Taste of Thai and Thai Kitchen are more likely to be at conventional markets.
If you can’t find oyster sauce, I use barbecue sauce as a substitute. I love Sweet Baby Ray’s, which offers a sweet and flavorful glaze for the noodles.
I prefer using Thai or holy basil here, but sweet Italian/Genovese basil works, too.
For extra flavor in your stir fry sauce, add a tablespoon of any bottled barbecue or teriyaki sauce, or a squeeze of honey.
If you have store-bought pre-fried shallots on hand, you can use 2 tablespoons of them instead of the sliced shallot in step 4. They’re great for topping the dish as a garnish, too!

More Noodle Dishes

Easy Drunken Noodles

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 6 servings

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1 (14 to 16-ounce) package wide rice noodles
4 tablespoons neutral high-heat oil, divided
1/3 cup dark soy sauce
1/4 cup oyster sauce or barbecue sauce
8 ounces boneless, skinless chicken breasts or thighs (or meat alternative), sliced into 1-inch pieces
1 small onion, trimmed, peeled, and cut into 8 wedges
1 bunch fresh basil leaves, leaves plucked
1 shallot, sliced
2 to 3 cloves garlic, roughly chopped
2 cups mixed fresh or frozen vegetables such as broccoli, bell peppers, and/or carrots, cut into 2 to 3-inch pieces
1 plum tomato, quartered
1 teaspoon red pepper flakes, or to taste, optional
1/4 cup water, as needed
For serving: lime wedges and 1 fried egg per person, optional

Cook the noodles:

Bring a large pot of water to a boil. Cook the noodles according to the package directions until just shy of al dente. Drain the noodles and transfer to a large bowl. Toss with 2 tablespoons of the oil and set aside.
Meanwhile, make the sauce:

While the noodles are cooking, in a small bowl, whisk together the soy sauce and oyster sauce. Set aside.
Cook the chicken:

Heat a large skillet or wok over medium-high heat. Add the remaining 2 tablespoons of oil, the chicken, and the onion. Stir fry until the chicken is cooked through, about 4 minutes.
Add the vegetables:

Add the basil, shallots, and garlic and toss until fragrant, about 1 minute. Add the mixed vegetables, tomato, and red pepper flakes, if using. Stir fry until the veggies have softened, about 5 minutes.
Add the noodles and sauce:

Add the cooked noodles, giving them a bit of shake with your tongs as they tend to clump together. Toss well until everything is thoroughly mixed. Add up to 1/4 cup of water if the noodles stick together too much.

Add the stir fry sauce and let it warm through and bubble up, about 1 minute. Quickly stir it all together so the noodles soak in all the gravy. Cook until the noodles are as tender as you like, 3 to 4 minutes, then remove from the heat.
Serve:

Serve with lime wedges and a fried egg on top, if desired.

Store leftovers in an airtight container in the refrigerator for 2 to 3 days. To reheat, add a couple tablespoons of water to the container or a bowl, loosely cover, and microwave until heated through.

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Nutrition Facts (per serving)
300	Calories
12g	Fat
31g	Carbs
16g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	300
% Daily Value*
Total Fat 12g	16%
Saturated Fat 2g	11%
Cholesterol 34mg	11%
Sodium 1171mg	51%
Total Carbohydrate 31g	11%
Dietary Fiber 5g	17%
Total Sugars 4g
Protein 16g
Vitamin C 8mg	39%
Calcium 61mg	5%
Iron 2mg	10%
Potassium 410mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.