The sizzle of garlic and chilies fills the kitchen, transporting me straight to the bustling streets of Thailand. As I toss together these Spicy Drunken Noodles (Pad Kee Mao), I can’t help but feel excitement at how easy it is to whip up this vibrant dish at home. Perfect for those evenings when a quick meal is a priority, this recipe offers a delightful balance of chewiness from the rice noodles, tender vegetables, and a satisfying kick of heat. Plus, it’s incredibly versatile—you can easily swap in your protein of choice or make it totally vegetarian. If you’ve been craving authentic Thai street food without the wait, you’re in for a real treat! Are you ready to bring this colorful dish to your dinner table?
Why Try These Drunken Noodles?
Bold flavors come together in this dish, bringing your taste buds to life with each bite. Quick and simple to make, this recipe fits perfectly into your busy lifestyle. Customizable to suit your preferences, you can easily make it vegetarian or switch out proteins. Deliciously authentic, these noodles capture the essence of Thai street food right in your kitchen. Crowd-pleaser appeal makes them ideal for dinner parties or family meals—everyone will love the delightful, spicy kick! Feel free to pair your Drunken Noodles with an Asian cucumber salad for a refreshing twist!
Drunken Noodles Ingredients
• Here’s everything you need to create your own delicious Drunken Noodles at home!
For the Noodles
- Medium wide rice noodles (250 grams) – The chewy base giving this dish its delightful texture; can swap with other flat rice noodles if preferred.
For the Protein
- Chicken thighs or breast (250 grams) – Provides richness; substitute with shrimp or firm tofu for a vegetarian option.
For the Sauces
- Soy sauce (1 teaspoon + 3 teaspoons) – Adds deep umami flavors; opt for tamari for a gluten-free choice.
- Dark soy sauce (1.5 teaspoons) – Enhances color and flavor depth; regular soy sauce can be used with a dash of molasses.
- Oyster sauce (2 teaspoons) – Brings a touch of sweetness; use vegetarian oyster sauce or mushroom sauce if desired.
- Fish sauce (1 tablespoon + 1 teaspoon) – Essential for that authentic umami; replace with soy sauce for a vegetarian version.
- Brown sugar (2 teaspoons) – Balances flavors with a hint of sweetness; white sugar or coconut sugar can work instead.
For the Aromatics
- Minced garlic (1 tablespoon) – Infuses the dish with aromatic richness; fresh ginger can be a flavorful substitute.
- Onion (½, sliced) – Adds sweetness and texture; shallots can be used for a milder taste.
- Thai red chili peppers (2-3) – Adds the characteristic heat; adjust based on your spice tolerance, or use milder alternatives.
For the Vegetables
- Baby bok choy (4-5) – Contributes freshness and a nice crunch; substitute with Chinese broccoli or snap peas if necessary.
- Holy basil (1 cup) – Key for authentic flavor, giving the dish its unique aroma; regular basil can be used in a pinch.
For Cooking
- Vegetable or canola oil (3 tablespoons, divided) – Essential for cooking and preventing sticking; olive oil is an option but will change the dish’s flavor.
- Ground white pepper (pinch) – Adds subtle heat without changing color; black pepper can be swapped if that’s what you have on hand.
- Chicken stock or water (¼ cup) – Helps blend sauces smoothly; use vegetable stock for a vegetarian-friendly mix.
Now that you have all your essentials listed, let’s dive into the cooking process and make these incredible Drunken Noodles shine on your dinner table!
Step‑by‑Step Instructions for Drunken Noodles
Step 1: Marinate Chicken
Begin by cutting the chicken into thin strips and placing them in a bowl. Mix in 1 teaspoon of soy sauce and let the chicken marinate for about 15-20 minutes to soak up those delicious flavors. This step is crucial for tender, flavorful meat that will elevate your Drunken Noodles.
Step 2: Prepare Noodles
While the chicken marinates, soak 250 grams of medium wide rice noodles in hot water for 15-20 minutes until they are tender yet firm to the bite. Drain the noodles well and set them aside, allowing them to cool slightly while you prep the rest of your ingredients.
Step 3: Prep Vegetables
Wash and chop the baby bok choy into bite-sized pieces and roughly chop the holy basil. This step adds color and flavor to your Drunken Noodles, making them visually appealing and packed with freshness. Have all your vegetables ready for quick cooking once you start.
Step 4: Make Sauce
In a small bowl, mix together the remaining soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, and a pinch of ground white pepper. Set this sauce mixture aside; it will blend deliciously into your Drunken Noodles, ensuring each bite is bursting with flavor.
Step 5: Cook Chicken
In a wok, heat 2 tablespoons of vegetable oil over high heat until shimmering. Add the marinated chicken strips, cooking for about 2 minutes until they’re seared and golden brown. Remove the chicken from the wok and cover it to keep warm, leaving those lovely flavors infused in the pan.
Step 6: Sauté Aromatics
Add the remaining tablespoon of oil to the same wok. Sauté ½ sliced onion, 1 tablespoon of minced garlic, and 2-3 sliced Thai red chili peppers for approximately 1 minute until fragrant and the onion is translucent. This step builds a robust flavor base for your Drunken Noodles.
Step 7: Add Bok Choy
Now, toss the chopped bok choy into the wok, stir-frying them for about 30 seconds until they have just begun to wilt. This quick cook ensures they remain crunchy and vibrant, adding a delightful texture to your dish.
Step 8: Combine
Next, add the soaked noodles and the cooked chicken back into the wok. Pour the sauce around the edges of the wok and toss everything together quickly over high heat for about 2 minutes. Your Drunken Noodles should be beautifully coated in that glossy sauce, creating a mouth-watering meal.
Step 9: Serve
Plate your Drunken Noodles immediately while they’re piping hot. Top with freshly chopped green onions for an added burst of flavor and color. Enjoy this authentic Thai meal right at home, relishing the delightful blend of textures and tastes!
What to Serve with Spicy Drunken Noodles (Pad Kee Mao)
Elevate your meal with delightful sides that beautifully balance the bold flavors of these Spicy Drunken Noodles.
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Asian Cucumber Salad: A refreshing crunch of cucumber and rice vinegar brings a soothing contrast to the spicy noodles. This light salad is vibrant and a perfect palate cleanser.
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Crispy Spring Rolls: These golden bites filled with vegetables and shrimp provide a satisfying crunch that enhances the overall texture of your meal. Pair them with a tangy dipping sauce for an added zing!
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Stir-Fried Vegetables: A medley of bell peppers, snow peas, and carrots adds a pop of color and nourishment, complementing the rich flavors of the noodles beautifully.
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Thai Iced Tea: This creamy, sweet beverage cools the palate while offering a delightful contrast to the heat of the dish, making it a perfect pairing for an authentic experience.
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Peanut Satay Skewers: The nutty, savory flavor of satay adds depth to your meal, while the tenderness of chicken or tofu complements the chewy noodles beautifully.
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Mango Sticky Rice: End your culinary journey on a sweet note! The creamy coconut milk and sweet mango create a delightful finale to the spicy flavor palette of the noodles.
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Hot and Sour Soup: A tangy and flavorful option, this soup warms you from the inside out, enhancing the experience with its contrasting flavors alongside the bold noodles.
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Lemongrass Ginger Tea: Sip on this aromatic tea to cleanse your palate and invigorate your senses, making it a wholesome choice to accompany your Drunken Noodles.
Make Ahead Options
These Spicy Drunken Noodles are perfect for meal prep, allowing you to savor the deliciousness without the last-minute rush! You can marinate the chicken and prepare the sauce up to 24 hours in advance, storing them separately in the refrigerator. Additionally, soak the rice noodles and chop the vegetables a few hours before cooking for a hassle-free cooking experience. When ready to serve, simply heat the oil in a wok, sauté the aromatics, and reintroduce the chicken, noodles, and veggies to the pan. This ensures that your Drunken Noodles taste just as fresh and vibrant, saving you time on busy weeknights!
Storage Tips for Drunken Noodles
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Fridge: Store leftover Drunken Noodles in an airtight container for up to 4 days. This keeps them fresh and prevents them from drying out.
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Freezer: For longer storage, freeze the noodles in a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight before warming them up.
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Reheating: When reheating, add a splash of water to the noodles in the microwave or on the stove to maintain moisture and prevent sticking.
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Airtight Storage: Ensure containers are airtight to preserve flavor and texture, as the noodles can absorb odors from the fridge.
Expert Tips for Drunken Noodles
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High Heat Cooking: Use a well-seasoned wok and maintain a high flame. This gives your Drunken Noodles that smoky flavor reminiscent of street vendors.
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Ingredient Prep: Always prep all your ingredients beforehand. This recipe cooks quickly, and having everything ready will ensure you don’t miss a beat.
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Customize the Heat: Adjust the number of Thai red chili peppers according to your spice tolerance. Remove seeds for a milder flavor, ensuring everyone enjoys these delicious noodles.
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Avoid Overcrowding: Cook in small batches if necessary. Overcrowding the pan can lead to steaming rather than searing, which affects texture.
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Fresh Herbs Matter: Use fresh holy basil or Thai basil for the best flavor. The aromatic notes are crucial to capturing that authentic Thai street food feel.
Drunken Noodles Variations & Substitutions
Feel free to let your creativity shine with these delightful twists that enhance your Drunken Noodles experience!
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Seafood Swap: Substitute chicken with shrimp or scallops for a delightful seafood version. The ocean’s freshness adds an exciting layer to this vibrant dish.
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Vegetarian Delight: For a totally vegetarian option, swap out meat for firm tofu or an additional handful of bok choy. This keeps the dish hearty and satisfying!
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Spice It Up: If you’re craving more heat, incorporate sliced jalapeños or a dash of chili oil in addition to the Thai chilies. This brings a delightful fire to your meal!
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Vibrant Veggies: Toss in seasonal vegetables like bell peppers, carrots, or snap peas for extra crunch and nutrition. These colorful additions not only beautify your dish but pack a flavorful punch!
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Gluten-Free Twist: Use rice noodles and replace soy sauce with tamari to create a gluten-free version of these delicious noodles. Everyone deserves to enjoy this delightful dish!
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Fresh Herb Alternatives: If holy basil is hard to find, don’t fret! Substitute with fresh oregano or mint for a unique flavor that still refreshes the palate.
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Texture Boost: For crunch, consider adding cashews or peanuts on top just before serving. This addition provides a lovely textural contrast to the tender noodles.
Try pairing your flavorful Drunken Noodles with an Asian cucumber salad for a refreshing side! Each variation will lead you down a delightful path of new flavors, ensuring that you never grow bored of this classic dish. Enjoy experimenting!
Drunken Noodles Recipe FAQs
How do I choose the right rice noodles for Drunken Noodles?
Absolutely! For the best texture, look for medium wide rice noodles that are labeled as “Pad See Ew” or “Sen Yai” in Asian grocery stores. These provide that delightful chewiness essential to Drunken Noodles. If you can’t find them, other flat rice noodles will also work, but ensure they’re of similar width to maintain the dish’s authenticity.
What’s the best way to store leftovers of Drunken Noodles?
Very! Once your delicious Drunken Noodles have cooled, place them in an airtight container and store them in the fridge for up to 4 days. This way, they stay fresh. When ready to enjoy, simply reheat them in the microwave, adding a splash of water if they look a bit dry, which keeps them moist and enjoyable!
Can I freeze my Drunken Noodles for later?
Absolutely! To freeze, let your Drunken Noodles cool completely, then transfer them to a freezer-safe container. They can be stored for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight. Reheat them on the stovetop with a bit of water to keep them from drying out, and enjoy!
What should I do if my Drunken Noodles are too sticky?
No worries! If your noodles turn out too sticky, that can often happen if they over-soak or aren’t rinsed well. To fix it, add a little oil to your wok before reheating and toss the noodles gently. It helps separate them and gives them a nice texture. Remember to keep the heat high to prevent further sticking!
Are Drunken Noodles gluten-free or suitable for vegetarians?
Very! You can easily make Drunken Noodles gluten-free by using tamari in place of soy sauce. For a vegetarian twist, simply swap the chicken for tofu or add extra vegetables like bell peppers or carrots. Ensure your sauces, like oyster sauce or fish sauce, are labeled vegetarian for a full plant-based meal!
Can I use frozen vegetables in Drunken Noodles?
Of course! Frozen vegetables are a great alternative when fresh ones aren’t available. Use them directly from the freezer, adding them towards the end of cooking. You may need to slightly increase the cooking time to ensure they’re heated through, but they work beautifully in Drunken Noodles!
Delicious Drunken Noodles That'll Spice Up Your Dinner Routine
Ingredients
Equipment
Method
- Begin by cutting the chicken into thin strips and marinate with 1 teaspoon of soy sauce for 15-20 minutes.
- Soak 250 grams of medium wide rice noodles in hot water for 15-20 minutes until tender yet firm. Drain and set aside.
- Wash and chop the baby bok choy into bite-sized pieces and roughly chop the holy basil.
- Mix together the remaining soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, and white pepper in a small bowl.
- In a wok, heat 2 tablespoons of vegetable oil over high heat and cook the marinated chicken for about 2 minutes until golden. Remove and keep warm.
- Add the remaining tablespoon of oil to the wok and sauté onion, garlic, and chili peppers for about 1 minute until fragrant.
- Toss in the chopped bok choy and stir-fry for about 30 seconds until slightly wilted.
- Add the soaked noodles and cooked chicken back into the wok. Pour sauce around the edges and toss for about 2 minutes.
- Plate immediately while hot and top with freshly chopped green onions.
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