This drunken noodles recipe is the one I keep coming back to. Whether I’m craving something bold, spicy, or just flat-out comforting, this drunken noodles recipe never lets me down. It’s fiery, saucy, and ready in just 30 minutes. Known in Thailand as Pad Kee Mao, the beauty of a good drunken noodles recipe is that it’s packed with flavor and simple to adapt.
In my kitchen, this drunken noodles recipe has become more than a weeknight dinner—it’s a ritual. With wide rice noodles, garlic, chili, and fresh basil, each bite of this drunken noodles recipe hits the perfect balance of heat, texture, and comfort. If you’ve never made a homemade drunken noodles recipe, I promise it’s easier than it looks.
Hi, I’m Maddie Russo—founder of Freshness Recipes, and this drunken noodles recipe is a staple in my “better-than-takeout” rotation. What I love about this drunken noodles recipe is how flexible it is. Want it spicy? You’ve got it. Need it vegetarian? No problem. Want to use tofu, shrimp, or clean out your fridge? This drunken noodles recipe says yes to all of it.
Today, I’m breaking down how to make drunken noodles your way—custom spice levels, easy swaps, vegetarian tweaks, and all the flavor you love from your favorite Thai spot.
Don’t miss our Chicken Alfredo Pasta Recipe – Creamy, Easy & Authentic for another weeknight win.
Bistro Beef Steak
Equipment
- cast-iron skillet
- kitchen tongs
- cutting board
- knife
Ingredients
- 2 beef steaks (ribeye or sirloin)
- 1 tbsp vegetable oil
- 2 tbsp unsalted butter
- 1 clove garlic, smashed
- 1 sprig fresh rosemary (or thyme)
- salt and freshly ground pepper
Instructions
- Take the steaks out of the fridge 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper.
- Heat a cast-iron skillet over medium-high until very hot. Add the vegetable oil.
- Add the steaks and cook for 2–3 minutes per side for medium-rare. Reduce the heat slightly, add the butter, garlic, and rosemary. Baste the steaks with the melted butter for another 1–2 minutes.
- Remove the steaks from the pan and let rest on a board for 5–10 minutes before serving.
Notes
Nutrition
What Are Drunken Noodles (Pad Kee Mao)?
A Dish with a Story, Not Just a Name
In Thailand, this spicy stir-fried noodle dish is called Pad Kee Mao—loosely translated as “drunkard’s noodles.” Despite the name, there’s no alcohol in the dish. Instead, it earned its title from its popularity as a late-night meal, especially after a long night out. Bold, fiery, and packed with flavor, it’s exactly the kind of dish that demands your attention (and maybe a cold drink on the side).
Spicy, Simple, and Built for Flavor
Pad Kee Mao is known for its speed and spice. It’s a quick wok stir-fry using wide rice noodles, lots of garlic, fresh chili, protein of your choice, and Thai basil. The sauce is a balance of salty, sweet, and spicy—deepened with oyster sauce, soy, and just enough sugar to round it out.
The heat isn’t just for show—it’s what makes this dish stand apart. It’s meant to wake you up, warm you through, and satisfy you fast.
How It Differs from Pad Thai
Though both use rice noodles, the similarities end there. Pad Thai is nutty, slightly sweet, and often milder. Pad Kee Mao skips the peanuts, turns up the spice, and goes all-in on Thai herbs.
| Dish | Key Flavor Notes | Sauce Base | Typical Heat Level |
|---|---|---|---|
| Pad Kee Mao | Spicy, savory, herbaceous | Soy, fish, oyster sauces | Medium to hot |
| Pad Thai | Sweet, tangy, nutty | Tamarind, sugar, fish | Mild to medium |
The result? A deeply satisfying plate of noodles that delivers punch and personality in every bite.
Key Ingredients in a Drunken Noodles Recipe
The Flavor Foundation of a Great Drunken Noodles Recipe
When it comes to building a bold and balanced drunken noodles recipe, the ingredients are everything. This isn’t the kind of dish where you toss in what you’ve got and hope for the best—each element plays a purpose, especially when it comes to capturing that signature street-style flavor of Pad Kee Mao.
Let’s break down the core components you’ll need for this fiery Thai favorite:
- Wide rice noodles – The classic choice in any authentic drunken noodles recipe. They’re chewy, silky, and built to soak up all that rich, spicy sauce. If you can’t find them locally, Pad Thai noodles or even linguine can work in a pinch.
- Protein of choice – I often use chicken breast or thighs, but this dish is incredibly flexible. Swap in tofu for a vegetarian version, shrimp for something lighter, or beef if you’re craving something heartier.
- Aromatic base – Fresh garlic, grated ginger, and thinly sliced shallots set the stage. They infuse the entire dish with that unmistakable Thai flavor you expect from a good drunken noodle stir-fry.
- Fresh vegetables – My go-to mix includes zucchini, bell peppers, shredded carrots, green onion whites, and ripe Roma tomatoes. This combo adds color, crunch, and just enough sweetness to round out the heat.
- Chili heat – Red chili sauce or crushed red pepper flakes gives your Pad Kee Mao the kick it’s known for. I keep it mild for my kids, then hit mine with extra spice at the end.
Thai Basil: The Secret Star
If you’re aiming for an authentic drunken noodles recipe, basil isn’t optional—it’s essential. But which kind? That depends on what you can find.
- Holy basil (Kra Pao) – This is the traditional choice. It has a naturally spicy, peppery flavor and brings real depth to the dish.
- Thai basil – Slightly sweeter, with a mild licorice aroma. It’s easier to find in Asian grocery stores and a close substitute for holy basil.
- Sweet basil – This is what most of us have in the fridge. It’s gentler in flavor but still a perfectly acceptable option for homemade drunken noodles.
Don’t let a missing herb stop you from cooking. Just know that using Thai or holy basil makes this dish feel more restaurant-worthy.
Sauce: Where the Magic Happens
The magic of any drunken noodles recipe lies in its sauce—balanced, bold, and just a little bit sticky. Here’s what I mix:
| Ingredient | Role in the Sauce |
|---|---|
| Oyster sauce | Brings depth and umami richness |
| Soy sauce | Delivers salt and savoriness |
| Fish sauce | Adds funky Thai authenticity |
| Brown sugar | Softens the heat and balances it |
| Red chili sauce | Brings the fire—adjust to taste |
| Water | Thins it out just enough |
Pro tip: Mix the sauce before you cook so you can move quickly once the pan gets hot.
Noodle Wisdom: Keep It Al Dente
No one wants mushy noodles. For any successful drunken noodles recipe, undercooked is better than overcooked. Rice noodles soften fast—follow the package instructions, rinse in cold water, and toss them in a little sesame oil to keep them from sticking as you prep the rest of your ingredients.
Step-by-Step Guide – How to Make Drunken Noodles Recipe at Home
Once your ingredients are prepped, this drunken noodles recipe comes together fast. That’s one reason I love it for weeknights—it’s bold, quick, and so satisfying. The key is working in steps, so everything’s ready when the heat hits the pan.
Here’s exactly how I make this spicy stir-fry at home.
Step 1: Cook the Noodles
Start with your rice noodles. This drunken noodles recipe calls for extra-wide rice noodles, but if you’re using Pad Thai noodles or even linguine, just cook until tender but not mushy. Rinse in cold water and toss with a little sesame oil so they don’t stick while you prep the rest.
Step 2: Make the Sauce
In a bowl, whisk together:
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1–2 teaspoons red chili sauce (spicy or mild, you choose)
- 2 tablespoons water
This sauce is the heart of the dish—it delivers that sweet, savory, and spicy punch you want from a great drunken noodles recipe.
Step 3: Sauté the Aromatics
Heat 1 tablespoon oil in a wok or skillet over high heat. Add:
- 2 sliced shallots
- 2 julienned carrots
Cook for 2 minutes. Push them to the side and add another drizzle of oil.
Step 4: Cook the Protein
Add your protein of choice—chicken is my go-to. Sauté until lightly golden and cooked through. Add:
- 3 cloves minced garlic
- 1 teaspoon grated fresh ginger
Stir until fragrant (about 30 seconds). This forms the aromatic base that gives the drunken noodles their depth of flavor.
Step 5: Add the Veggies
Now throw in:
- Sliced bell pepper
- Thin zucchini rounds
- Roma tomatoes
- Green onion whites
Stir-fry for 2–3 minutes. Don’t overcook—you want them crisp-tender, not soggy.
Step 6: Toss It All TogetherAdd the noodles and pour in your sauce. Use tongs to toss everything until the noodles are evenly coated and the sauce thickens slightly. The noodles should soak up all that savory, spicy flavor and look glossy.
Step 7: Finish with Basil
Remove from heat and stir in 1 cup fresh Thai basil. The heat will wilt it gently, releasing that bold, peppery aroma. It’s what makes this drunken noodles recipe sing.
Step 8: Serve and GarnisServe immediately with a sprinkle of green onion tops. I like to keep extra chili sauce and crushed red pepper on the side for those who want more heat. Add a wedge of lime if you like a citrusy finish.
This drunken noodles recipe delivers restaurant-level flavor, but with a homemade soul. Once you’ve made it once, you’ll find yourself coming back to it again and again.
Looking for another flexible dinner idea? Check out our Best Pasta Chicken Alfredo Guide for creamy, comforting inspiration.
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Customizing Your Drunken Noodles Recipe
This isn’t just a dish—it’s a choose-your-own-adventure. One of the best things about a solid drunken noodles recipe is how easily it can flex to your pantry, your taste buds, and your lifestyle. Whether you’re dialing down the heat, going meatless, or working with whatever’s left in the fridge, there’s room to make it your own.
Adjust the Heat (Without Losing the Soul)
Pad Kee Mao is supposed to be bold. Still, that doesn’t mean everyone at your table has to break a sweat. I often prep it mild for my kids and turn up the spice later for the grown-ups.
Here’s how to manage the heat:
- Mild: Just a touch of chili paste or crushed red pepper
- Medium: Add 1 tsp of red chili sauce while cooking
- Hot: Toss in Thai bird chilies or top with extra sriracha
This drunken noodles recipe is designed to handle as much heat as you want to throw at it—or as little.
Flexible Protein Options
Chicken is a classic choice, but you can swap in whatever protein suits your diet or fridge inventory. Here are some of my favorites:
| Protein | How to Use It |
|---|---|
| Shrimp | Add near the end; cooks in 2–3 mins |
| Tofu | Pan-sear until golden before tossing in |
| Pork or Beef | Thin-slice and quick sear over high heat |
| Eggs | Scramble directly into the stir-fry |
Want to combine a couple? Go for it—this dish loves bold, layered flavors.
Toss In What’s Fresh
There’s no hard rule when it comes to vegetables in this stir-fry. Go with what’s fresh—or whatever’s hanging out in your fridge. You’re going for color, crunch, and contrast.
Try mixing in:
- Bell peppers (red, orange, or yellow)
- Zucchini
- Shredded cabbage
- Mushrooms
- Broccoli or snap peas
- Julienned carrots
This version of the drunken noodles recipe is a great way to sneak in extra veg without anyone noticing.
When You Can’t Find Rice Noodles
Wide rice noodles are ideal, but they’re not always in stock at the regular grocery store. Here are a few solid alternatives:
- Pad Thai noodles – thinner, but still chewy
- Linguine or fettuccine – holds up well and absorbs sauce
- Ramen or soba – less traditional, but perfectly usable
No matter what noodle you choose, cook until tender and rinse with cold water. A little oil keeps them from sticking together.
Going Lighter? No Problem
Want something less heavy? Spiralized zucchini, cooked cabbage, or spaghetti squash can all sub in beautifully. You’ll still get all the savory, spicy flavor of a great drunken noodles recipe, without the carb load.
Leftovers That Actually Hold Up
This dish tastes just as good the next day—maybe even better. Store in an airtight container and reheat in a skillet with a splash of broth or water. The noodles rehydrate nicely, and the sauce intensifies in flavor.
Don’t miss our Grilled Chicken Wrap Recipe if you want something quick, customizable, and perfect for meal prep.
Vegetarian & Vegan Versions of Drunken Noodles Recipe
If you’re cutting back on meat or cooking for a plant-based household, don’t worry—this drunken noodles recipe is just as bold without animal products. You’ll still get the savory, spicy, satisfying flavor with a few smart swaps.
Meatless Protein Options
Great vegetarian and vegan proteins include:
- Tofu – Press and pan-fry until golden
- Tempeh – Slice thin and sear
- Seitan – Use like meat strips
- Edamame – Add at the end for texture
Tofu holds sauce well and crisps up beautifully—it’s my favorite pick.
Vegan Sauce Swap
Traditional sauces use fish and oyster sauce. Here’s a simple vegan alternative:
- 3 tbsp soy sauce or tamari
- 1 tbsp hoisin (instead of oyster)
- 1 tsp mushroom soy (optional)
- 1 tbsp brown sugar
- 1–2 tsp chili garlic sauce
- 2 tbsp water
It’s rich, salty, and layered with umami—no animal products needed.
Add Your Veggies and Basil
Load it up with:
- Bell peppers
- Snap peas
- Carrots
- Mushrooms
- Baby corn
Don’t forget Thai basil (or sweet basil in a pinch)—it adds a signature aroma and flavor you can’t skip.
Bonus Tip
Marinate tofu in soy sauce and garlic before cooking for extra depth. It makes a huge difference.
FAQs About Drunken Noodles Recipe
What are the ingredients in drunken noodles?
The base ingredients in a traditional drunken noodles recipe include:
Wide rice noodles
Garlic, ginger, and shallots
Vegetables like bell peppers, zucchini, or carrots
Thai basil (or sweet basil if needed)
Chicken, tofu, shrimp, or another protein
A bold sauce made from soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste
That combo brings the heat, depth, and slightly sweet-savory flavor that makes this dish so satisfying.
What is the secret to good drunken noodles?
High heat and preparation. Seriously—mise en place matters here. Have your noodles, sauce, and veggies prepped before you heat the wok. Stir-fry fast over high heat to keep the veggies crisp and get that slight char on the noodles.
The other secret? Balance. You want salty, sweet, spicy, and umami all in one bite. Tweak your sauce and taste as you go.
What makes drunken noodles “drunken”?
Despite the name, there’s no alcohol in the dish. The term “drunken” likely refers to the bold, spicy flavor—it’s the kind of food you might crave after a night out or something that wakes you up with heat. Think of it more as a hangover hero than a cocktail companion.
Are Thai drunken noodles unhealthy?
They don’t have to be. Like most takeout-style meals, a traditional drunken noodles recipe can be high in sodium and carbs—but with a few adjustments (like using low-sodium soy sauce, lean protein, and more vegetables), you can definitely make it a healthier choice.
Want to balance out your meals throughout the week? Try our steak and rice bowl recipe for another hearty but wholesome dinner option.