I love how fast and fiery this recipe is. Everything cooks in under 20 minutes, and the aroma that fills my kitchen is absolutely irresistible. The noodles soak up the sauce beautifully, the Thai basil gives it that authentic herbal punch, and the spice level can easily be adjusted to my liking. It’s the perfect recipe for when I want a bold, restaurant-style meal at home without much effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Noodles 7 oz / 200g dried rice noodles, wide
Stir Fry 2 tbsp oil (peanut, vegetable, or canola) 3 large cloves of garlic, minced 2 birds eye chilli or Thai chillies, deseeded and very finely chopped 1/2 onion, sliced 200 g / 7 oz chicken thighs, cut into bite-size pieces (breast ok too) 2 tsp fish sauce (or soy sauce) 2 green onions, cut into 3cm/2″ pieces 1 cup Thai or Thai Holy Basil leaves (sub regular basil)
I start by preparing the noodles according to the packet directions, then drain them and set aside.
I mix all the sauce ingredients together in a small bowl and keep it near the stove.
I heat the oil in a wok or large heavy-based skillet over high heat.
Once the oil is hot, I add the garlic and chilli, cooking for about 10 seconds — I always remember not to breathe in too deeply because the chilli fumes are strong!
I toss in the onion and cook for about 1 minute until it softens slightly.
I add the chicken and fish sauce, then stir-fry until the chicken is cooked through, about 2 minutes.
I add the green onion, noodles, and sauce, stirring quickly for about 1 minute until the sauce reduces and evenly coats the noodles.
I remove the wok from heat, add the basil, and toss everything together until the leaves just wilt.
I serve it immediately while it’s hot and fragrant.
Servings and Timing
This recipe makes 2 to 3 servings. It takes about 10 minutes to prep, 6 minutes to cook, and is ready in just 16 minutes total.
Variations
I sometimes swap the chicken for shrimp, beef, or tofu to change things up. For extra heat, I add a spoonful of chilli paste or sliced fresh chillies. If I want a milder version, I use fewer chillies and a bit more sugar. I also like to throw in extra vegetables like bell peppers, carrots, or snap peas for color and crunch.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I like to toss the noodles in a hot skillet with a splash of water or soy sauce to loosen them up and bring back their texture. I avoid microwaving if possible, as it can make the noodles sticky.
FAQs
Can I make Drunken Noodles less spicy?
Yes, I just reduce the amount of chillies or use mild ones. The flavor will still be rich and delicious.
What’s the difference between Pad Kee Mao and Pad See Ew?
Pad Kee Mao (Drunken Noodles) is spicier and more aromatic because of the chilli and basil, while Pad See Ew is sweeter and uses Chinese broccoli.
Can I use another type of noodle?
Wide rice noodles work best, but I can use thinner ones or even fresh flat noodles if available.
Can I make it vegetarian?
Yes, I substitute tofu for chicken and use soy sauce instead of fish sauce.
What type of basil should I use?
Thai basil or Thai holy basil gives the most authentic flavor, but regular basil works well if that’s all I have.
Can I prepare the sauce ahead of time?
Definitely. I often mix the sauce in advance and store it in the fridge for up to a week.
Why did my noodles clump together?
If I overcook or let them sit too long, they can stick. I make sure to toss them quickly in the sauce while hot.
Can I double the recipe?
Yes, but I cook it in batches so the wok doesn’t get overcrowded — that way everything stays hot and caramelized.
What’s the best oil to use?
I prefer peanut or vegetable oil because they handle high heat well and don’t overpower the dish’s flavors.
Conclusion
Drunken Noodles are one of those dishes that always impress — quick to make, full of flavor, and endlessly customizable. I love the balance of spicy, savory, and aromatic notes in every bite. It’s the perfect recipe when I want a fast and satisfying Thai-style meal that feels like it came straight from a street food stall.
These Drunken Noodles (Pad Kee Mao) are a bold and spicy Thai stir-fry featuring wide rice noodles, tender chicken, and a garlicky, basil-infused sauce. Quick, flavorful, and ready in under 20 minutes — it’s Thai street food at its best.
Total Time:16 minutes
Yield:2–3 servings
Ingredients
Noodles: 7 oz (200 g) wide dried rice noodles
Stir-Fry:
2 tbsp oil (peanut, vegetable, or canola)
3 garlic cloves, minced
2 birds eye or Thai chillies, finely chopped
1/2 onion, sliced
200 g (7 oz) chicken thighs, cut into bite-size pieces
2 tsp fish sauce (or soy sauce)
2 green onions, cut into 3 cm pieces
1 cup Thai basil or Thai holy basil leaves
Sauce:
3 tbsp oyster sauce
1 1/2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
2 tsp sugar
1 tbsp water
Instructions
Prepare noodles according to packet directions. Drain and set aside.
In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Set aside.
Heat the oil in a wok or large skillet over high heat.
Add garlic and chilli and stir-fry for about 10 seconds until fragrant.
Add onion and cook for 1 minute until slightly softened.
Add chicken and fish sauce. Stir-fry until cooked through, about 2 minutes.
Add noodles, green onion, and sauce. Stir quickly for about 1 minute until the noodles are coated and glossy.
Remove from heat, add basil leaves, and toss until just wilted.
Serve immediately while hot and fragrant.
Notes
Use fresh wide rice noodles for an authentic texture if available.
Adjust spice level by adding more or fewer chillies.
Substitute chicken with prawns, beef, or tofu for variety.
Don’t overcrowd the wok — cook in batches for best caramelization.
Thai basil adds a signature aroma, but regular basil works too.
