Drunken Noodles is the literal translation of Pad Kee Mao because the theory is that these spicy Thai noodles should be eaten with an ice cold beer and that they are a great cure for hangover. I can confirm both cases to be true!
This Thai noodle dish is a very popular both in Thailand and in Thai restaurants outside of Thailand. You will be surprised how fast and easy this recipe is to make!
Drunken Noodles!
Get Drunken Noodles from the streets of Thailand, and unless you have an exceptional spice-o-meter, you’ll be chugging down the beer in an attempt to cool the burn in your mouth.
Make this at home and you can control the heat!
The amount of chilli I’ve included in the recipe is mild enough for most people (I think), but enough so you can taste the heat. By all means, feel free to turn up the spice dial!
What you need
There are all sorts of variations of Drunken Noodles in Thailand and even more in the western world. In Thailand the two constants are chicken and Thai Basil, and quite often it came with baby corn as well, though from my research I couldn’t confirm that this was a “must have” in this dish.
Rice Noodles
Get the widest dried rice noodles you can find at your grocery store. Here in Australian supermarkets, the widest I can find is labelled “Pad Thai”, though ironically, it’s actually too wide for Pad Thai!
Thai Basil
There are actually two types of Thai Basil – regular Thai Basil and Thai Holy Basil. Drunken Noodles can be made with either.
Outside of Thailand, restaurants typically use regular Thai Basil because it is easier to find than Holy Basil. I even have difficulty finding Holy Basil in Thai grocery stores!
Is Thai Basil the same as regular basil?
Thai Basil is not the same as regular basil. It tastes like regular basil with a slight aniseed flavour. A very distinct flavour that you know and love about your favourite dishes at your local Thai restaurant like Drunken Noodles and Thai Chilli Basil Chicken!
Best substitute for Thai Basil
Regular basil! In fact, Drunken Noodles is traditionally made with Holy Basil which tastes more similar to regular basil than Thai Basil!
How to make it
As with all stir fries and stir fried noodles, this moves fast once you start cooking – around 6 minutes start to finish – so have everything ready to go before you start cooking!
Comparison to other popular Thai noodles
Whereas Pad Thai is nutty and sweet, Pad Kee Mao is spicy and savoury. Compared to Pad See Ew, the sauce of Drunken Noodles is lighter in colour and not as sweet.
Also, neither Pad Thai nor Pad See Ew does not have Thai Basil in it, and it is not as spicy.
Actually, Pad Kee Mao is essentially like Thai Chilli Basil Chicken stir fry with noodles added!
Better made at home
In Western Thai restaurants, Drunken Noodles are usually very saucy, oily and salty – too much so in my opinion, and very different from the streets of Thailand. So it’s really nice to be able to make a healthier yet just as tasty version at home!
And remember to crack open an ice cold beer to enjoy these Drunken Noodles with! – Nagi x
More Thai Food favourites
(Yes, I ❤️ Thai Food, in case you hadn’t figured it out!)
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Drunken Noodles (Pad Kee Mao)
Ingredients
Noodles
- 7 oz /200g dried rice noodles , wide (Note 1)
Stir Fry
- 2 tbsp oil (peanut, vegetable or canola)
- 3 large cloves of garlic , minced
- 2 birds eye chilli or Thai chillies , deseeded, very finely chopped (Note 2)
- 1/2 onion , sliced
- 200 g /7oz 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, Note 3)
Sauce
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce (Note 4)
- 1 1/2 tbsp dark soy sauce (Note 4)
- 2 tsp sugar
- 1 tbsp water
Instructions
- Prepare noodles per packet directions.
- Mix Sauce in a small bowl.
- Heat oil in wok or large heavy based skillet over high heat.
- Add garlic and chilli and cook for 10 seconds. Don’t inhale – the chilli will make you cough!
- Add onion, cook for 1 minute.
- Add chicken and fish sauce, and fry until cooked, around 2 minutes.
- Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and immediately add basil, toss until just wilted, then serve immediately.
Recipe Notes:
Nutrition Information:
Drunken Noodles recipe originally published July 2014. Updated June 2019 with new photos, new writing, new video and most importantly, Life of Dozer section added!
Life of Dozer
Like my video shooting area isn’t a tripping hazard as it is, let’s add a giant fur ball into the mix. 🙄
(PS the wine is a PROP! I wasn’t having a cheeky glass at lunch!! 😂)
Ok I have made this recipe now 15+ times and each time it comes out perfect so I decided to leave a comment! I wouldn’t change anything, the only thing I do differently is that my 3yo doesn’t like too spicy so I only use one thai chilli otherwise it’s perfect! Better than the restaurant!
Delicious, drunk or not😂😂
Can I make this with scotch fillet steak or is there a better recipe with noodles for this 🙂
You could definitely use beef if you prefer Helen! N x
Hi Nagi! Thank you so much, Pad Kee Mao is my favorite dish in restaurants and I could not believe when I made it how authentic it tasted! My family loved it. I used the Kikkoman Vegetarian oyster sauce, it is also kosher.
Made this recipe and it was amazing! Doubled the recipe and the family ate all of it! This will be going in the rotation!!!
Where do you find your wide rice noodles, I can only find the thin ones. I cannot wait to try this recipe.
Hi Tiffany, I talk about this in the post 🙂 N x
Hi, I buy the extra wide ones at a local Asian mart. Try Amazon. In a pinch I buy the Pad Thai noodles, but prefer the wider ones.
Hi Nagi!
Having dwelt 3 wonderful years Krung Thep and traveled all over I was delighted to find your site and felt quite homesick for the happy food times there. Now if I might only find a US source for Mee Kong!
Kab Khun Mag Kap!
Hi! I want to make this for a party 4 hours ahead of time, will the noodles end up sticking all together?
Hi Linda, I find this dish is best served fresh, however you can make ahead if you really want, just reheat in the microwave. N x
These turned out to be soo delicious! Tasted exactly like a restaurant Pad Kee Mao, only less oily. I did reduce the sugar by a tsp.
This looks delicious and we are making it tonight! I have all the ingredients. The most challenging part for me was getting the right noddles. My dried rice noodles (sticks) don’t have directions on how to cook them. I found these directions when I googled it: Bring a big pot of water to a boil. Stir in the noodles for about 30 seconds, then remove the pot from heat. Let the noodles soak for 8 to 10 minutes, or until they are soft and no hard center remains. Drain, refresh with cool water and drain again.
Does that sound correct?
This was fantastic. I threw in some cashews and bell pepper to bulk it up and we practically inhaled it. Thank you!
Googled “drunken noodles” and stumbled upon your website. Thank you so much for this great recipe! My two young adults are obsessed with drunken noodles. Made this for dinner and everyone raved about it. It is going into my recipe notebook! Can’t wait to explore more of your recipes.
Thank you Nagi for your fab recipes!! This one is in my regular weekly roster since me and my boyfriend started trying your recipes mid-lockdown. “Let’s check Nagi’s site” is now a regular comment in our household 😂
Delicious and well-balanced, if I’m out of basil I use coriander. And today I popped in some pak Choi with the onions and it was yummy!! Try topping with some crushed peanuts or sesame seeds for a different texture in the mix 🙂
Excellent! My picky son said it was like going to the restaurant! Thank you and can’t wait to try more of your recipes. I have to double them because I’m feeding 7 people!
I have a daughter with a shellfish allergy. What could I sub for oyster sauce?
Hi Amy, there is a mushroom based “oyster” sauce on the market that’s the closest sub – next would be hoisin. N x
Can’t wait to try this! For the peppers, should they be fresh, or are dried peppers okay? If they have to be fresh, where best to find them? Would Asian groceries usually have them? Is there a suitable substitution if I can’t find them? What about Thai chili paste?
Thanks!
Hi Ric – fresh chilli is best here, Asian grocers, fruit stores, major supermarkets all stock them where I am! I wouldn’t use chilli paste unless it just contains chilli (a lot of them contain other ingredients and will effect the final taste of the dish) N x
Made it this for all of my friends and they couldn’t believe it wasn’t thai take out. Had to made it again – 2 times in one week! Love this recipe
Oh my! I just made amazing Drunken Noodles at home! Only thing I’ll change for next time, is one or two more chilis. Thanks for the great recipe!
Are you kidding me? This AM, I was thinking I would tackle Larb next. Just two inches up my screen is the link for Larb! That’s synchronicity! Cannot wait to try…
Hi Nagi:
I am planning on making this tonight. I went to the Asian market today to get supplies, and I bought the wrong noodles; they are not dried, they’re soft! Can I use these? Do I just throw them in with step 7?
Thank you!
Hi Evan, you can just add them in and wok toss for the final couple of minutes 🙂 N x
Loved this recipe! So much simpler than other recipes I’ve seen. Ingredients are easier to find too! Thank you so much! Do you have a recipe for japchae?
I don’t Ev – but I love them! Pop a request on my recipe request page as I have a list I’m working through 🙂 N x
If I am unable to get rice noodles for a reasonable price, what would you consider for an alternative.
Hi Kathleen, rice noodles are traditional for this dish however you could use egg noodles if you can! N x