Drunken Noodles are the kind of weeknight meal that feels instantly rewarding.
The veggies hit the hot pan, the garlic and ginger bloom, and suddenly the whole kitchen smells incredible.
In just 30 minutes, you get glossy noodles, crisp-tender vegetables, and a bold, spicy sauce that tastes just like your favorite Thai takeout.
It’s fast, fresh, and full of comforting flavor.
Your family will love how customizable this dish is—chicken, shrimp, tofu, extra spice, extra basil, anything goes.
And you’ll love how effortlessly it comes together on even the busiest nights.
For the Drunken Noodles
- Wide Rice Noodles – The base of the dish; these soak up the sauce beautifully and give the classic chewy texture.
- Sesame Oil (or Canola) – Adds flavor and helps everything cook quickly at high heat.
- Shallots – Bring a mild, sweet onion flavor that builds the base of the stir-fry.
- Carrots – Thinly sliced for quick cooking and a little crunch.
- Chicken Breast (or Shrimp or Tofu) – Choose your favorite protein; all work well and cook fast in a hot pan.
- Garlic and Ginger – These aromatics create the signature bold, fragrant foundation of the dish.
- Zucchini – Adds tenderness and absorbs the sauce nicely.
- Green Bell Pepper – Adds color, freshness, and a crisp bite.
- Green Onions – The whites cook into the stir-fry, while the greens brighten the dish at the end.
- Roma Tomato – Softens slightly and adds a hint of juicy sweetness.
- Thai Holy Basil (or Regular Basil) – The hero of the dish; stirred in at the end for a fresh, aromatic finish.
For the Sauce
- Oyster Sauce – Adds deep savory richness that balances the spice.
- Low Sodium Soy Sauce – The salty, umami backbone of the sauce.
- Fish Sauce – Provides that classic Thai depth and complexity.
- Brown Sugar – Softens the heat and balances the salty components.
- Water – Helps the sauce coat the noodles evenly.
- Thai Red Chili Paste – Brings the heat; add more or less depending on your spice level. (Sriracha or crushed red pepper work too.)
The Best Drunken Noodles (Pad Kee Mao)
A quick, bold, and aromatic Thai-inspired noodle dish that comes together in just half an hour.
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Servings: 4
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Ingredients
Noodles & Stir-Fry-
8 oz wide rice noodles
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2 Tbsp sesame oil (or canola)
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2 shallots, chopped
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2 carrots, thinly sliced
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1 large chicken breast, chopped (or substitute shrimp or tofu)
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3 large cloves garlic, minced
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½ teaspoon fresh minced ginger
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1 zucchini, thinly sliced
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1 green bell pepper, thinly sliced
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2 green onions, chopped
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1 roma tomato, sliced
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1 cup fresh Thai Holy Basil leaves (or regular basil), roughly chopped
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3 Tbsp oyster sauce
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1/3 cup low sodium soy sauce
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2 teaspoons fish sauce
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2 teaspoons brown sugar
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2 Tbsp water
- 1 teaspoon Thai red chili paste (adjust to taste; sriracha or crushed red pepper flakes also work)
Instructions
- Cook the noodles following the directions on the package. Set aside.
- Stir together the sauce ingredients in a small bowl and keep it nearby.
- Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the shallots and carrots and sauté for about 2 minutes.
- Add the remaining 1 tablespoon of oil. Stir in the chicken (or chosen protein), season lightly with pepper, and cook until fully done.
- Add the garlic and ginger, cooking only about 10 seconds until fragrant.
- Mix in the bell pepper, zucchini, tomato, and the white parts of the green onion. Cook another 2 minutes.
- Add the drained noodles to the pan and pour the sauce over everything. Toss well and let it heat through for a few minutes.
- Remove from heat and fold in the chopped basil.
- Serve hot, topping with extra green onion and your preferred heat booster (more chili paste, sriracha, or crushed red pepper).
- What noodles should I use? And how do I stop them from turning into a sticky clump?
Use wide rice noodles — they’re the classic choice and soak up the sauce beautifully. If you’re using dried noodles, soak them in warm water until just pliable, then drain and toss with a drizzle of oil. That tiny step makes all the difference and stops them sticking together in the wok. Easy!
- Can I change the protein? Or go meat-free?
Absolutely. This recipe is super flexible — chicken, shrimp, tofu, even leftover roast meat all work brilliantly. If you’re using tofu, press it lightly so it crisps instead of crumbling. If you’re short on time, shrimp cooks in minutes and gives you a “wow” dinner with zero effort.
- It looks spicy… can I tone it down for the kids (or spice-shy adults)?
Yep! The heat comes from the chili paste, so just use less… or none. The sauce is still incredibly tasty without it. Add the chili at the end or serve it on the side so everyone can adjust their own heat level. No stress, no tears — unless they’re happy tears.
- What if I don’t have all the veggies listed?
No problem at all — this recipe welcomes substitutions. Think broccoli, mushrooms, snap peas, cabbage, even baby spinach. Use what you’ve got and don’t overthink it. As for the basil, holy basil is traditional, but regular basil still makes the dish smell and taste amazing.
- Can I make it ahead? And how do I reheat leftovers?
This dish is best fresh (those noodles are divas and don’t love sitting around). But if you do have leftovers, add a splash of water and reheat quickly in a hot pan to loosen things up. Microwave works too — just give it a stir halfway so everything heats evenly.
