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!! 😂)
Hi Nagi! I didn’t have noodles on hand so I this into a stir fry dish and ate with rice. It was still delicious! I’ve cooked about ten of your recipes so far and yet to encounter single one I did not love. Thank you always for your amazing recipes!!
That’s great to hear Mae ❤️
Hello Nagi! 🙂 Thank you so much for this amazing recipe! Oh my, it’s the best dish I’ve ever made, wow! 🙂 One little question, mine came out a lot lighter in colour than yours, I didn’t add the fish sauce, is it the cause?
XX
Get some good quality dark soy. I’d bet that’s the reason. Pearl River Bridge are good.
(fish sauce won’t make it dark)
Hi Kate! Rich is right, it’s the dark soy that stains the noodles dark 🙂 Did you use dark soy? N xx
No one addressed you leaving out fish sauce, I know it’s not nice smelling but it’s salty and savory and adds a whole lot to the flavor of a dish. Also it doesn’t taste at all like fish so don’t be afraid of it, Worcestershire sauce is a derivative of Italian fish sauce which is a derivative of Asian fish sauce it’s similar to that flavoring.
Hi Nagi, firstly, thanks for all the recipes. They’re the best I’ve found for making Thai recipes without impossible to find ingredients and suggestions for alternatives.
I made this recipe yesterday and it was very close to a drunken noodles I’ve bought from a takeaway before. I used caster sugar and it probably needed a little more, so am going to try 3 or 4 teaspoons next time, and perhaps half a teaspoon of MSG…..just because it’s magic stuff (and won’t kill you as any proper medical study will affirm!) 😉
I’m so glad you loved it Rich!
Do you use measurement spoons ?
Hi Nana, yes I do – N x
Hey Nagi,
Love your recipes. Cooking something from here at least twice a week. Went to the Asian market and bought the dried rice noodles but there are no directions how to prepare them. Rather than telling us to prepare the noodles (or other things) according to the package directions, please tell us how you actually do it.
Again, I love this site. Sniffs and licks to Dozer from Obe.
I find the different noodles require different methods of preparation. Some you soak in cold water, others boiling water or hot water, some you need to cook. I don’t think there is just one method unfortunately.
Hi Melanie! Yep you are right 🙂 Generally the thinner ones are for soaking, and ones that are > 0.5 cm wide say to boil. N x
Hi Kris! That’s annoying that there are no directions! It depends on the width of the noodles and sometimes the brand, that’s why I don’t say. If your noodles are > 0.5 cm / 1/5″ wide, then boil them for 5 minutes or until just tender, then drain and rinse under cold water briefly. If they are thinner than that, then you can soak them in a large bowl or pot with boiled water – usually only takes 5 minutes. Very strange there’s no directions, it really should have them! N xx
I always turn to Nagi’s recipes.
Without a doubt Nagi inspires me to create tasty meals…everyone in my family enjoys. And yes we LOVE Dozer too! 😘🤗💖🐶
HUGS back to you Sharon! Thank you for the lovely message N xx
Dear Nagi
Cannot thank you enough for all of your hard work and willingness to share great techniques and recipes with the rest of us. More often than not I am finding myself skipping restaurants to see what Nagi has shared instead. The recipes are definitely faster, tastier and healthier (and usually a lot cheaper) than purchasing finished products. Thank you for sharing some of the best kept secrets of the culinary world.
And of course we all envy the life of Dozer! 😉
Aww thank you Sharon for this lovely message! You made my day 🙂 N xx
Thanks for another great recipe. Two nights a week I prepare dinner for my son and his family. Chin is Korean American. My dinner folder is filled with your recipes . Last night I made Teriyaki Chicken Meatballs. There is a request for more Oven Baked Chicken Breasts. Even Sloppy Joes are a favorite .
I love reading that Gwen! So glad you and your family are enjoying my recipes! N x
Love the recipes. Cooking as many as l can and friends and family think lm a competant trained chef. I ve told them l have 3 Michelin tyres 🤣
You’re a rock star Malcolm! You go! N xx
Thank you for your great recipes, I always look forward to what is coming next
You’re so welcome Gloria! I’m glad you are enjoying them 🙂 N xx
Ready to cook this at home! My Thai basil plant is in full bloom and my Thai peppers are going crazy too!
You’re so lucky! Thai Basil doesn’t survive in the harsh salty air where I live. 🙂 N xx
Love this recipe. So fast to make and so satisfying to eat! Thanks Nagi!
Unfortunately garlic in the hot oil burned for me 🙁
Oh no Nicole!! You can always chop garlic and it won’t burn as quickly – N x
I really loved this recipe. Thank you for sharing it. The only thing I’d try next time is adding ginger and Fish sauce. It was so yummy and I love how you have notes and comments explaining things!
I live in Arizona and it is amazing to me that I can use a recipe someone made in Australia. So ya thank you for sharing!
You’re so welcome Lindsey, I’m so glad you enjoyed it!
I would rather use beef, what type of meat is used for this dish? The ones I have at restaurants are usually very think and tender.
OMG! About 10 years ago we discovered a local Thai place and their drunken noodles and we’ve tried others but we keep going back to the same place as it the best, nearly every week. Well tonight, I am in a crisis. I decided to try this recipe out…I added a little extra chilli, some broccoli and capsicum. It was so too. My husband is one of the harshest critics and although I thought I made enough for at least 2 more meals, he had seconds and there is barely one serve left for lunch tomorrow. Thank you! I’ve made a lot of your recipes and never been disappointed, bit tonight, I was so impressed, this is my first comment 🙂
Hi Nagi 🙂
I tried to make this and my dish turned out very “dark” compared to your photo – can I confirm the soy sauce and oyster sauce measurements are correct?
Hi Haylie! Yep they are 🙂 I think it could be the brand of sauces – I have noticed that sometimes, oyster sauce and dark soy sauce can be more intense coloured depending on brand, though flavour always seems to be the same. Did you get your sauces from a supermarket or Asian store?? 🙂 N xx PS Was it still tasty? 🙂
ALL your recipes are super tasty 🙂 I’m such a big fan!
Yes – I confess I did get my sauces from the supermarket. I will need to also try the Asian market brands soon!
I thought maybe the Tablespoon size you use might not be 20 ml (I think UK and US Tablespoon size is 15 ml though could be wrong!)
Nope, you’re absolutely right Haylie, there is a 5ml difference. 🙂 What I find is that the slight rounding in, for example, 100g vs 3 oz (which is about 90g) ends up self correcting for the small difference in the tablespoon measures. So I only explain about the tablespoon sizes or provide ML measurements where it can really affect the outcome – eg in some baking recipes. N xx
I made this last night and it was good, but didn’t taste like the Pad Kee Mao I’ve had at Thai restaurants. I have heard that sauces vary greatly based on whether it’s Thai, Chinese, ect. I went to my local Asian market, but as white girl with an entire aisle of just soy sauces it’s extremely overwhelming and I’m not sure which products work best for this Thai recipe. I would love some more guidance in your recipe ingredients for those of us that love Asian food, but don’t know what is best to buy (for example: buy soy sauce 1, 2, or 3 to get the best flavor in this recipe). Or maybe even a overall index of brands based on specific Asian recipe (for example: Thai soy sauce examples, Chinese soy sauce examples, ect.) Just a suggestion to help the home cook get that more authentic flavor. 😃
Hi Marta! It’s been on my “things to do” list for a long time!! The key flavour difference is probably the Thai basil – did you use Thai basil or normal basil?? 🙂 N x
If I substitute “Dried” Birds eye chills, how many would I use?
Hmm, probably 1 extra because it is a wee bit less spicy 🙂
I’d love to try this recipe… I’m wondering what “bird’s eye chili” is? Where do you think I might find it?
Thanks!
Hi Emma! Where are you based? In truth, any small red chilli will be great in this – it’s mainly for SPICE!!🔥
Thanks! I’m in Toronto, Canada. So I’m assuming this would be a fresh chilli pepper – not dried?
HI Emma! When I was in Canada, I saw Thai chillies at the supermarkets – that would work a treat! use the same amount per recipe as they are the same level of spiciness 🙂 N xx
This looks so good, but are there any unwanted results from using no sugar, or will the sauce still taste good, just more savory? I am very sweet sensitive and seeing the added sugar in all the recipes is a deterrent. But I know sometimes it can be an important part of the flavor composition.
Hi Deb! You can halve the sugar 🙂 Hope that helps! N x