Thai Drunken Noodles, aka pad kee mao is a spicy rice noodle dish. This flavorful Asian noodle recipe is prepared with chicken and basil in one pot.
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What are drunken noodles?
Drunken noodles is a spicy Thai rice noodle dish. Contrary to its name, it is not prepared with liquor.
We came across this wonderful stir-fried noodle dish on our trip to Bangkok.
A Thai lady explained that it was called drunken noodles because the heat and freshness from the basil leaves would sober up a drunk person.
Ingredients
For the homemade Stir Fry Sauce:
- Sugar — I use either normal crystal sugar, brown sugar or palm sugar.
- Soy Sauce — Commercial Soy Sauce such as Kikkoman is ok, or else Thai Healthy Boy Soy Sauce or Mushroom Soy Sauce.
- Fish Sauce
Other Ingredients
- Chili Peppers — Thai red chilies preferred.
- Broad Thai Rice Noodles — Sen Yai Noodles or Pad Thai Noodles.
- Oil
- Onion — Sliced.
- Ginger — Fresh, chopped.
- Garlic Cloves — fresh, chopped.
- Baby Corn — Optional.
- Bell Pepper — Red, preferably, sliced.
- Chicken Boneless — Cut into strips.
- Black Pepper — Ground.
- Holy Basil — Fresh or Thai Basil.
Broader flat Thai rice noodles are traditionally used to make this dish, but I always found it difficult to get those, so I have been making this recipe with regular pad thai rice noodles (tastes equally great).
Thai basil or holy basil (aka tulsi) are added as well. This is an important ingredient!
To make it spicy you will need chilies. I used Thai bird eye chilies (those are hot).
How to make it?
Preparing these spicy Thai noodles is surprisingly easy!
Keep all the fresh ingredients ready and follow the steps.
The complete recipe with detailed ingredients can be found at the bottom of this post.
Step 1
Prepare the noodles according to packet instructions
Mix the ingredients for the stir-fry sauce.
Prepare chili pepper and all other ingredients and keep aside.
Step 2
Heat up a pan with oil and stir cook onion, ginger, garlic and chili pepper.
Add vegetables and chicken and stir cook shortly.
Season and add fresh basil leaves too.
Step 3
Place noodles into a hot shallow pan and cover with stir-fry sauce.
Stir cook over high heat until you are satisfied with the result.
Serve up hot.
📖 Recipe
Thai Drunken Noodles Recipe (Pad Kee Mao)
Ingredients
For the Stir Fry Sauce
- ½ Tablespoon Sugar
- 2½ Tablespoon Soy Sauce
- 1 Tablespoon Fish Sauce
Other Ingredients
- 2-4 Chili Peppers *see Notes
- 8.8 Ounces Rice Noodles *see Notes
- 2 Tablespoon Oil
- 1 Onion sliced
- 1 Inch Ginger Fresh grated or finely chopped
- 2-3 Garlic Cloves chopped
- 8 Baby Corn optional
- ½ Bell Pepper red preferably, sliced
- 1 cup Chicken Boneless cut into strips, breast, or thighs
- ½ Teaspoon Black Pepper Ground
- 24 Leaves Holy Basil Fresh or Thai Basil
Instructions
- Prepare stir-fry sauce. Mix sugar, soy sauce, and fish sauce. Keep aside.½ Tablespoon Sugar, 2½ Tablespoon Soy Sauce, 1 Tablespoon Fish Sauce
- Prepare chili pepper by taking off the stem and slice. Use gloves for hot chilies or take care when cutting so that you don't burn your skin or eyes.2-4 Chili Peppers
- Prepare noodles as per package instructions and keep other ingredients ready to stand by.8.8 Ounces Rice Noodles
- Heat up a large pan or wok with the oil. It should get super hot, but it shouldn't smoke.2 Tablespoon Oil
- Add the onion slices to the pan and the finely chopped or grated ginger and garlic. Stir, cook for a minute over high heat.1 Onion, 1 Inch Ginger Fresh, 2-3 Garlic Cloves
- Add baby corn and bell pepper slices to the pan and stir cook for a minute over high heat.8 Baby Corn, ½ Bell Pepper
- Place chicken into the hot pan and cook on all sides over high heat for 2 minutes or so.1 cup Chicken Boneless
- Season with black pepper and add the fresh holy basil or Thai basil to the pan.½ Teaspoon Black Pepper Ground, 24 Leaves Holy Basil Fresh
- Place noodles into the hot pan and pour stir-fry sauce over the noodles.
- Stir cook noodles over high heat for a minute or so or until the drunken noodles look ready.
- Serve hot and enjoy.
Notes
- I use Thai Bird Eye Chili. Pick a spicy hot chili variety.
- Use flat rice noodles. I simply used pad thai noodles, which are not that broad, but if you can find broader flat rice noodles, use those instead.
Equipment
- 1 Deep Pan or Wok either is fine
Nutrition
Ingredient Options
I like my pad kee mao with chicken, bell pepper and small corn cobs, but you are free to add or use other ingredients along/instead such as:
- beef
- pork
- eggs
- tofu
- shrimp
- bok choy
- Chinese cabbage (napa cabbage)
You can use Thai Basil too instead of Holy Basil (aka Tulsi).
Storing
Place leftovers into a fridge friendly container and close with a lid.
I like to use rectangular glass containers because you can stack them up in the fridge, and they are microwave and oven save.
I don't recommend freezing because the noodles will turn out mushy after thawing and heating up again.
You can heat your noodles in the microwave, oven on a lower heat setting or in a pan.
You can add this dish to your meal prepping rotation as it keeps well for at least 3 days in your fridge. If you skip the chicken, it will be good for at least 5-6 days refrigerated.
More noodle dishes
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