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!)
Watch how to make it
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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!! 😂)
Wow, just wow! I’ve tried several Pad Kee Mao recipes trying to match one of my lunch restaurants and yours came as close as any. I’m quite surprised the effect of the basil, I didn’t chop it and it wilted into the sauce great!
Thank you so much!
Hello, what if I don’t have light soy sauce? I only have low sodium and regular.
Perhaps the oyster sauce and/or fish sauce. I have a great asian store around the corner, and the informed me that Thai oyster sauce is saltier than Chinese. I always use Lee Kum Kee
Hi Nagi,
This looks appetising. Can i opt out basil leaves?
Hi Aishah, the basil leaves give this the true authentic taste, but you can totally leave them out if you prefer – N x
What can I substitute oyester sauce for?
You can buy mushroom based oyster sauce if you’re unable to have shellfish 🙂
Hi! I wanted to make this recipe with tofu instead of chicken – how would I do this? I was also hoping to figure out what to use instead of the oyster and fish sauces. I am trying to make a vegetarian version but still want to get the flavors! Please let me know – also love your recipes 🙂
Hi Poonam, I’d use firm tofu and throw the tofu in at the very end to cook through. You can also buy mushroom based oyster sauce – perfect for vegetarians 🙂
What about the fish sauce? Still use the same amount, but use it with sauce? Thanks in advance! 🙂
My grocery does not have the Thai chili peppers. What should I use to sub?
Hi Lisa, can you find Birdseye? Any chilli will be fine, just adjust to suit your heat preference!
all of your recipes sound and look so delicious, thank you so much!!!
Thank you so much Wendy!
awesome! i missed thai stir fry so much!! i think i will cook this recipe again with more veriaty of veges thank you for the recipe 🙂
You’re so welcome Soobin – N x
This is a fabulous recipe. I prepared everything in the afternoon & then put it altogether really quickly for a family dinner. The Thai Basil is the stand out ingredient I think.
Yes, you just can’t beat that flavour can you!
I made this and absolutely loved it. The first time I used chicken but I’m fixing it tonight with steak. Definitely a keeper!
Enjoy Janice!!
This looks amazing!! I was wondering – if I were to leave out the chicken should I also leave out the fish sauce?
I would definitely leave it in as it gives that umami flavour
Thank you for so many easy to make very tasty recipes!!
Can I ask what wok you use? Or any recommendations on where to buy? I’m also Sydney based.
Thanks 🙂
Hi Clara, If you head to one of the asian supermarkets in Sydney (I usually go to Chatswood) you’ll find a large range of woks – N x
Thanks Nagi 🙂
This dish is absolutely superb. We eat it at least once a week. Unfortunately we only get regular basil here but it still works perfectly! Thank you
I’m so glad you love it Kevin!!
Just wanted to say that I love your site and every recipe I have made of yours to date! I will be trying this one tonight 🙂
Thanks so much Stephanie, love to know what you thought of this recipe!
I love your recipes. I have a Pinterest board named Nagi. I like that you include Dozer. He is a beautiful fur baby.
That’s awesome Diane ❤️
Yet another FANTASTIC recipe from Nagi/RecipeTinEats!!! I’ve tried at least 5 other recipes from your site and they’ve all been knockouts. This is no exception. Better (and cheaper) than takeout! THANK YOU! 🙂
SO much better than takeout!!!! I’m so glad you loved it Melanie – N x
FINALLY!!!!! No joke, I have been trying to find an authentic drunken noodle recipe that has restaurant quality for years. This one is it!!!! I experimented with it while my husband was at work. When he got home he tried it and said it takes like it came from a restaurant. SUCCESS!!!! I doubled the recipe since I have a lot of mouths to feed at my house. BUT, I would suggest not doubling the sauce. Only make 1 1/2 batches of the sauce. 2 was too much and I actually took 1/3 of the noodles rinsed them in a strainer and mixed them back into the skillet with the rest. It tasted perfect. Thank you thank you thank you!!!!
Also, do you have an authentic curry recipe?
Never mind. I found all your recipes. Lol. Can’t wait to try!
Wahooo!!!!! You nailed it Brittany!!
How do you prepare the noodles from the packet ? Mine said to sit it in water but mine wasn’t as soft as the restaurant, did I miss something ? Tasted undercooked
Hi Sasha, different noodles have different methods – was it warm water?
I soaked mine for an hour in warm water and they still weren’t soft enough. Soooo, boil a pot of water. Once it starts boiling turn it off and put your soaked noodles in it for literally 30 seconds. Take them out immediately and put into your wok. Done perfectly!
Thank you will try it this way !
really easy and delicious
Great to hear Bridget!!
Hello, I am so excited to try this recipe!! Can you please suggest an alternate to the oyster sauce? Thank you!!