Drunken Noodles Recipe Thai -Bursting with Flavor

When it comes to bold, spicy comfort food with irresistible flavor, few dishes beat a steaming bowl of Drunken Noodles Recipe Thai style. Also known as Pad Kee Mao, this popular Thai street food is known for its fiery chili garlic sauce, chewy rice noodles, and aromatic Thai basil. Despite the name, there’s no alcohol in the dish—it simply refers to how good it tastes after (or with) a long day.

This recipe is perfect for anyone craving Asian inspired meals dinners that are fast, flavorful, and satisfying. Whether you’re feeding a crowd, cooking for two, or meal prepping for the week, these noodles are sure to hit the spot. With savory soy sauces, tender chicken, and a satisfying chili kick, this meal is restaurant-quality but easily made at home.

Let’s dive into how to make the best homemade Thai drunken noodles—with tips, variations, and everything you need to create your new favorite weeknight dinner.

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Why You’ll Love This Thai Drunken Noodles Recipe

If you love fast, spicy, and umami-packed noodle dishes, you’ll absolutely fall in love with this recipe. Unlike overly sweet or heavy takeout options, these noodles are balanced—thanks to a combination of salty soy sauces, aromatic herbs, and just the right amount of heat.

Here’s why this dish deserves a spot in your regular meal rotation:

• Ready in under 30 minutes—great for busy nights
• Customizable spice levels to suit your heat tolerance
• Packed with flavor from garlic, chilies, and Thai basil
• Flexible with proteins—use chicken, beef, shrimp, tofu, or make it vegan
• Authentically inspired yet approachable for home cooks

You don’t have to spend hours in the kitchen or hunt down rare ingredients to enjoy these noodles—they’re spicy comfort food at its best.

Ingredients for Authentic Drunken Noodles with Chicken

This version of Drunken Noodles with Chicken uses fresh, simple ingredients to replicate the bold flavors of Thai street food at home:

• 8 oz rice stick noodles (wide or medium-width)
• 2 tablespoons oil (vegetable or canola)
• 1½ cups boneless chicken breast or thighs, thinly sliced
• 4 cloves garlic, minced
• 2–3 Thai red chilies, finely chopped (adjust to taste)
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce (optional for added depth)
• 1 teaspoon brown sugar
• 1 cup Thai basil leaves (or substitute with sweet basil)

Optional Additions:

• Bean sprouts
• Green beans or broccoli
• Lime wedges for serving

These ingredients are easy to find at most grocery stores or Asian markets, and they come together quickly for a dish that looks and tastes like you spent hours preparing.

Kitchen Tools You’ll Need for Thai Soy Sauce Noodles

Before getting started, gather a few essential tools:

• Large wok or deep skillet
• Tongs or spatula
• Noodle strainer or colander
• Sharp knife and cutting board
• Mixing bowls (for sauce and prepping veggies)

Using a wok allows for even cooking and that signature high-heat stir-fry flavor, but a large nonstick skillet works well too.

Step-by-Step Instructions for Making Drunken Noodles

Ready to cook? Here’s how to bring your Thai soy sauce noodles to life:

Step 1: Prep the Noodles

Soak or cook the rice stick noodles according to the package instructions. Be careful not to overcook—they should be just tender. Drain and rinse with cold water. Set aside.

Step 2: Make the Sauce

In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, fish sauce (if using), and brown sugar. Stir until the sugar dissolves. Set aside.

Step 3: Cook the Chicken

Heat oil in a wok over medium-high heat. Add sliced chicken and cook until browned and cooked through—about 4–5 minutes. Remove and set aside.

Step 4: Sauté Garlic and Chilies

In the same wok, add a bit more oil if needed. Sauté minced garlic and chopped chilies for about 30 seconds, just until fragrant. Be careful not to burn them.

Step 5: Stir-Fry the Vegetables

Add onions and bell peppers to the wok. Stir-fry for 2–3 minutes until just tender. Then return the chicken to the pan.

Step 6: Combine and Toss

Add the drained noodles and sauce to the wok. Toss everything together using tongs until well coated and heated through. Finally, add Thai basil and toss until wilted.

Step 7: Serve Hot

Plate immediately and garnish with more basil or a lime wedge. Serve alone or with a simple cucumber salad or stir-fried greens.

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What Makes These Noodles “Drunken”?

Despite the name, there’s no alcohol in this dish. The term “drunken noodles” likely refers to the intense, spicy flavor that supposedly pairs well with beer or satisfies late-night cravings. Originating from Thailand, Drunken Noodles Recipe Thai style is known for its fiery kick, aromatic basil, and wide rice noodles that soak up sauce beautifully.

It’s a favorite among locals and tourists alike—one that brings the heat without overwhelming the natural flavors of the dish.

Asian Recipes With Noodles: How This One Stands Out

While there are many Asian recipes with noodles, from Pad Thai to ramen to stir-fried soba, drunken noodles hold a special place for spice lovers. Unlike the sweet-savory flavor of Pad Thai or the deeper soy profile of Pad See Ew, this dish combines chili heat, basil aromatics, and a savory-sweet sauce for a vibrant, unforgettable meal.

It’s fiery, fragrant, and surprisingly light—a dish that hits every craving without feeling too heavy.

Variations and Customizations (Vegan, Beef, Shrimp)

One of the best things about this dish is how versatile it is. You can easily tailor it to your dietary needs:

• Vegan version: Use tofu or mushrooms and swap oyster/fish sauce for soy sauce or a plant-based substitute.
• Beef variation: Use thinly sliced flank steak and cook quickly for tenderness.
• Shrimp twist: Stir-fry shrimp for just 1–2 minutes before adding veggies.
• TikTok dinner recipes videos: Many trending versions add extras like eggs, lime juice, or hoisin sauce—feel free to explore!

This flexibility makes drunken noodles perfect for experimentation and creativity in the kitchen.

Using Rice Stick Noodles: Tips and Tricks

The key to great drunken noodles lies in the texture of the rice noodles. Here’s how to get it right:

• Soak or cook properly: Follow the package closely—some require soaking, others boiling.
• Don’t overcook: Al dente noodles hold up better during stir-frying.
• Rinse with cold water: Stops cooking and prevents sticking.
• Add last: Stir them in at the end to avoid breaking or clumping.

Mastering recipes with rice stick noodles gets easier with practice, and they’re worth it for the chewy, sauce-absorbing texture they bring.

Serving Ideas for Spicy Comfort Food Meals

Pair your spicy comfort food noodles with cooling or complementary sides like:

• Thai cucumber salad with rice vinegar
• Steamed jasmine rice (to mellow the heat)
• Stir-fried bok choy or broccoli
• Cold herbal teas or fruit spritzers (non-alcoholic)

This dish is flavorful on its own, but a well-rounded plate makes it feel even more like a full Asian inspired meals dinners experience.

How to Store and Reheat Leftovers

If you happen to have leftovers, here’s how to keep them fresh:

• Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
• Reheating: Warm gently in a skillet with a splash of water or broth to loosen the sauce. Avoid microwaving too long—it can dry out the noodles.
• Freezing: Not recommended, as rice noodles become mushy when thawed.

Make only what you’ll eat in a few days for the best texture and flavor.

Common Mistakes to Avoid When Cooking Drunken Noodles

To ensure the best result every time, avoid these pitfalls:

• Overcooking noodles: Leads to breakage and mushiness.
• Skipping the Thai basil: It’s essential for that signature flavor.
• Adding sauce too early: Wait until all ingredients are in the pan.
• Not using high heat: Stir-frying at high heat adds authentic wok flavor.
• Overcrowding the wok: Cook in batches if needed for even stir-frying.

These small adjustments make a big difference in final taste and texture.

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FAQs About Thai Drunken Noodles

Can I make it gluten-free?
Yes! Use gluten-free soy sauce and tamari. Skip the oyster sauce or use a GF alternative.

What if I can’t find Thai basil?
Substitute with sweet basil or a mix of basil and mint for similar aromatics.

Is it very spicy?
It can be, but you control the heat. Use fewer chilies for a milder version.

Can I use dry noodles instead of fresh?
Yes—just be sure to soak or boil according to the package and don’t overcook.

Is this dish kid-friendly?
With less spice, absolutely! You can reserve the chili oil for serving.

Conclusion

This Drunken Noodles Recipe Thai style is everything we love about Thai cooking: bold, aromatic, satisfying, and fast. With chewy rice noodles, spicy chili garlic sauce, and savory stir-fried chicken, it’s the kind of meal that checks every box—from weeknight dinner to weekend comfort craving.

Now it’s your turn! Gather your ingredients, fire up the wok, and create this fiery Thai classic in your own kitchen. If you loved it, don’t forget to share it, leave a comment with your favorite twist, and subscribe to our blog for more noodle dishes, street food favorites, and quick Asian recipes with noodles that bring the flavor every time.

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