🌶️🙌🏻🫑 Drunken Noodles are spicy, savory, saucy and tossed with sliced chicken and vegetables for a classic Thai favorite! They’re better-than-takeout, ready in 30 minutes, and full of rich flavor! This comfort food Thai noodle recipe is also known as Pad Kee Mao and if you like spicy food, it’s a must make!
Easy Drunken Noodles Recipe
- If you’re a fan of Chicken Pad Thai, and Sticky Basil Chicken, and you like some heat, you’re going to love this Thai food-inspired drunken noodles recipe.
- A combination of Thai basil and chiles adds heat to the dish but you can scale down the chiles so it’s not as spicy if you prefer.
- I’m not sure why it’s called drunken noodles because there’s no alcohol in the recipe – although maybe you’ll want to guzzle a cold adult beverage to wash down the heat. I’ve also heard this is good hangover food so maybe that has something to do with the name. Who knows!
- I do know that’s it’s better-than-takeout and quicker than calling for and waiting for delivery because it comes together in 30 minutes. No wok required!
Ingredients in Thai Drunken Noodles with Chicken
Sauce: Oyster sauce, dark soy sauce, soy sauce (can be regular soy sauce or reduced sodium soy sauce aka light soy sauce), water, brown sugar, fish sauce, garlic.
Sauce Tips – Don’t have two kinds of soy sauce? I’d use 4 tbsp of regular or reduced sodium soy sauce and prioritize that over dark soy. Oyster sauce and fish sauce? What can I say other than the more substitutions you make and the dish won’t have as authentic of flavor so I recommend them and I’d prioritize oyster sauce over fish sauce.
Noodles: Wide rice noodles are the classic noodle for Thai Drunken Noodles. Thin rice noodles are often found at most grocery stores and will work too. These are dry noodles although fresh noodles may be a possibility of you live in a big city with amazing Asian markets.
Chicken: Thin-sliced boneless skinless chicken breast is what I recommend although I you can use boneless chicken thighs. I’ve never tried using pork, beef, shrimp, or tofu to keep this vegetarian, although they’re all valid options.
Veggies: Red bell pepper, bird’s eye chiles** (see Spiciness Tips), green onions (scallions) are what I use. I’ve seen zucchini, baby corn, sliced carrots, green bell peppers, mushrooms, and more. As with all stir frys, the vegetables are flexible.
Basil: There are many types of basil but three distinct types I want to discuss.
- Fresh Thai basil (anise flavor, slightly spicy) and Thai holy basil (peppery, clove-like, slightly spicy) are different.
- Outside of a very good Asian market or Thailand, finding Thai holy basil may be tricky. Thai basil also may be tricky to find depending on where you live.
- Therefore, use sweet basil which is the regular basil sold in American grocery stores and what Americans just call ‘basil’. It’s what I use in Sticky Basil Chicken and it’s totally fine.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Thai Drunken Noodles Recipe
- Sauce: To a medium bowl or large measuring cup, add all ingredients and whisk to combine. If you want to add a bit of ground ginger, more garlic, etc. feel free.
- Noodles: – Cook them according to package directions, drain, and set aside.
- Chicken: While the noodles are boiling, in a separate large skillet, saute the chicken over medium-high heat with a bit of oil; remove and set aside when done.
- Veggies: Saute the chiles, then add the bell peppers, scallions, and stirfry for a few minutes.
- Combine: To the skillet, add the noodles, sauce, toss to combine. Then stir in the basil with stems removed, cooked chicken, toss, and serve!
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
what to serve with drunken noodle dish
Drunken Noodles
Equipment
Ingredients
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce, regular soy sauce, or reduced sodium soy sauce
- 2 tablespoons dark soy sauce, if you don’t have dark soy sauce, sub with the kind of soy sauce your using for the ingredient above
- 2 tablespoons water
- 1 tablespoon light brown sugar, packed
- 2 teaspoons fish sauce
- 3 cloves garlic, peeled and grated or finely minced
Noodles
- 8 ounces wide rice noodles, fresh or dried and prepared according to package instructions, thin rice noodles may be substituted if necessary
Chicken and Vegetables
- 2 tablespoons vegetable oil, or your favorite cooking oil
- 1 to 3 bird’s eye chiles, seeded if desired and sliced into very thin rounds (these chiles are very spicy and if you’re not used to heat, start with one and work up. If you’re very sensitive to spicy food, I recommend omitting and using some red chile flakes, shaken in to taste)
- ½ pound boneless skinless chicken breast, sliced into thin strips (boneless skinless chicken thighs may be substituted)
- 1 small red bell pepper, seeded and sliced into thin strips (or your favorite color bell pepper)
- 4 green onions, trimmed and sliced into 1-inch segments (use both the white and green parts)
- 1 cup Thai holy basil leaves or Thai basil leaves, loosely packed (read blog post about the different types of basil; sub with ‘regular’ basil that you find at American supermarkets if desired)
- limes, sriracha, hot sauce, optional and as desired
Instructions
- Sauce: To a medium bowl or large measuring cup, add all sauce ingredients, whisk to combine, taste, and if desired, add salt, pepper, more garlic, ground or fresh ginger, or red pepper flakes. Set aside momentarily.
- Noodles: Cook them in boiling water according to package directions taking care not to overcook, drain, and set aside until ready to use. Tip – After you've drained them, toss them with a tiny bit of oil so they don't stick together, which will make tossing them much easier later on.While they're cooking, continue moving on with the next steps.
- Chicken: To a large skillet, add the oil, chicken, and saute over medium-high heat for about 5 minute, or until chicken is done; stir and flip frequently to ensure even cooking. When chicken is done, remove it to a plate and set aside.
- Vegetables: Don't wipe the skillet out, and if necessary, add a bit more oil. Add the chiles and cook for about 30 seconds, or until fragrant; sir constantly. Add the bell peppers, green onions, and stir fry for about 2-3 minutes, or until crisp-tender; stir very frequently.
- Combine the Noodles: Add the cooked noodles, pour the sauce over, and toss with a tongs to coat the noodles evenly with the sauce and mix in the veggies.
- Combine the Basil + Chicken: Add the basil leaves, chicken, toss to wilt the basil and incorporate the chicken
- Serve immediately with any optional ingredients such as lime wedges, sriracha, or hot sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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