I love this recipe because it’s fast, colorful, and incredibly versatile. It’s ready in less than 30 minutes, and I can easily adjust the spice level or swap in different proteins depending on what I have on hand. The Thai basil gives the dish its signature aroma, while the combination of sauces coats the noodles in a rich, glossy glaze that’s irresistible. Whether I make it for a weeknight dinner or serve it to guests, it always impresses.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 oz wide rice noodles (fresh or dried) 2 tablespoons vegetable oil 4 cloves garlic, minced 2 red chili peppers, sliced thin (adjust for spice level) 1 onion, sliced 1 bell pepper, sliced 2 carrots, julienned 8 oz chicken breast or thighs, thinly sliced (or shrimp, beef, or tofu) 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon fish sauce 1 teaspoon sugar 1 cup Thai basil leaves, fresh and whole
Directions
I start by soaking dried rice noodles in warm water until pliable. If I’m using fresh noodles, I skip this step.
In a small bowl, I whisk together soy sauce, oyster sauce, fish sauce, and sugar to create the stir-fry sauce, then set it aside.
Next, I heat vegetable oil in a wok or large skillet over medium-high heat. I add the minced garlic and sliced chili peppers, stir-frying for about 30 seconds until fragrant.
Then I add the chicken (or chosen protein) and stir-fry until it’s nearly cooked through. I toss in the onion, bell pepper, and carrots, cooking for another 2–3 minutes until the vegetables start to soften but still have a bit of crunch.
Once the vegetables are ready, I add the softened noodles and pour in the sauce mixture. I stir-fry quickly, tossing everything together until the noodles are evenly coated and glossy.
Finally, I add the Thai basil leaves and stir just until they wilt and release their fragrance. I serve the noodles hot, straight from the wok, for the best flavor and texture.
Servings and Timing
This recipe serves 2–3 people. It takes about 15 minutes to prepare and 10 minutes to cook, for a total of 25 minutes.
Variations
Sometimes I make a vegetarian version by using tofu and replacing the fish sauce with extra soy sauce. For a lighter variation, I use shrimp or scallops instead of chicken. If I want extra spice, I add more chili peppers or a spoonful of chili paste. For a healthier twist, I use lean protein, extra vegetables, and just a touch less oil.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water to the pan and stir-fry over medium heat to restore the noodles’ soft texture.
FAQs
Can I make this dish gluten-free?
Yes, I use gluten-free soy sauce and oyster sauce alternatives to keep it gluten-free.
Can I use Italian basil instead of Thai basil?
If I can’t find Thai basil, I use sweet basil, though it has a milder flavor.
What kind of noodles should I use?
Wide rice noodles work best since they hold up to the sauce and stir-frying.
Can I make it less spicy?
Yes, I simply use one chili pepper or replace it with a milder variety.
What protein works best?
Chicken, beef, shrimp, or tofu all work beautifully in this dish.
Can I add more vegetables?
Definitely — broccoli, snap peas, and baby corn are great additions.
How do I keep the noodles from sticking?
I make sure the wok is hot and toss the noodles quickly with the sauce.
Can I meal prep this dish?
Yes, I prepare all the ingredients ahead and cook them fresh when ready to eat.
Can I use pre-cooked noodles?
Yes, I just rinse them under hot water to loosen them before adding to the wok.
Conclusion
Thai Drunken Noodles (Pad Kee Mao) are one of those dishes I love to whip up when I’m craving something spicy, fragrant, and deeply satisfying. The combination of chewy rice noodles, fresh vegetables, and aromatic basil makes it truly special. It’s fast, customizable, and bursting with authentic Thai flavor — the perfect balance of heat, sweetness, and savory goodness in every bite.
Thai Drunken Noodles (Pad Kee Mao) are a quick and flavorful Thai stir-fry made with wide rice noodles, vegetables, chili, garlic, and Thai basil. Coated in a savory, spicy sauce, this dish delivers the perfect balance of heat, aroma, and bold umami flavor — all ready in under 30 minutes.
Total Time:25 minutes
Yield:2–3 servings
Ingredients
8 oz wide rice noodles (fresh or dried)
2 tbsp vegetable oil
4 cloves garlic, minced
2 red chili peppers, thinly sliced (adjust for spice level)
1 onion, sliced
1 bell pepper, sliced
2 carrots, julienned
8 oz chicken breast or thighs, thinly sliced (or shrimp, beef, or tofu)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
1 cup fresh Thai basil leaves
Instructions
Soak dried rice noodles in warm water until pliable, then drain. If using fresh noodles, skip soaking.
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, and sugar to make the stir-fry sauce. Set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and sliced chili peppers, stir-frying for 30 seconds until fragrant.
Add chicken (or chosen protein) and stir-fry until almost cooked through.
Add onion, bell pepper, and carrots, cooking for 2–3 minutes until slightly tender.
Add softened noodles and pour in the sauce mixture. Toss quickly until noodles are evenly coated and glossy.
Stir in Thai basil leaves and cook just until wilted. Serve hot straight from the wok.
Notes
Use extra soy sauce instead of fish sauce for a vegetarian version.
Adjust chili amount for desired spice level.
For gluten-free, use tamari or gluten-free soy and oyster sauces.
Add broccoli, snap peas, or baby corn for extra vegetables.
Reheat leftovers in a skillet with a splash of water to soften noodles.
