Thai Drunken Noodles— Big flavour in 20 Minutes!
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Andy Hay
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Let’s be honest—we all have that one go-to Thai takeout order. For me, it’s always Thai drunken noodles. You know the one—sweet, spicy, deeply savoury, and loaded with bold, addictive flavour. It hits every corner of your tastebuds in all the right ways. Today, we’re bringing restaurant magic home with this quick and easy Thai drunken noodles recipe, also known as Pad Kee Mao. Trust me, this noodle dish is seriously delicious!
This drunken noodle recipe is great for using up leftovers. Perfect for busy weeknights, too.
It all cooks in one pan and takes about 20 minutes. We’re diving into what makes this dish so darn craveable, plus some tips and swaps so you can make it your own.
Ingredients:
For the Sauce
- 5 tbs oyster sauce
- 5 tbsp soy sauce
- 1/2 tbsp sugar or maple syrup
- 1 tbsp water
For the Stir Fry
- 2-3 tbsp oil
- 4 cloves garlic, minced
- 1 Thai chili (optional)
- 1/2 white onion, sliced
- 2 chicken breasts, thinly sliced
- 2 tsp fish sauce
- 1 cup carrots, shredded
- 1 cup Chinese broccoli
- 3 green onions, cut into sticks
- 1 handful Thai basil
- Thick rice vermicelli noodles (like for pho)
Instructions:
- Boil a pot of water. Remove from heat, add noodles, soak 6 minutes, then drain.
- Heat oil in a large wok or pan over high heat. Add garlic and chili, cook 30 seconds.
- Add onion and chicken, stir-fry until chicken is cooked through.
- Add fish sauce, carrots, Chinese broccoli. Stir-fry 2–3 minutes.
- Add drained noodles and prepared sauce. Toss everything together.
- Finish with green onions and Thai basil. Stir to combine and serve hot.
What Are Thai Drunken Noodles?
Despite the name, there’s no booze in these noodles! The “drunken” part of Thai drunken noodles (Pad Kee Mao) comes from the idea that this spicy dish is best enjoyed late at night. It is perfect after a few drinks—salty, fiery, satisfying, and quick to eat. Think of it as the Thai version of a killer post-pub snack, but one you can absolutely crush for lunch or dinner, too.
What makes this recipe stand out? It’s about balancing heat, sweetness, and freshness.
You can use any vegetables you have in the fridge. I’m using carrots and Chinese broccoli today. But don’t worry too much! Bok choy, bell peppers, mushrooms, or shredded cabbage would work well too.
Why This Drunken Noodles Recipe Works
ThisThai drunken noodle dish is on heavy rotation at our place. It’s fast, it’s wildly flavourful, and it’s completely customizable. A few keys to success:
- The noodles: You want thick rice vermicelli—these hold sauce beautifully and have that satisfying chew you’d expect from your favourite Thai spot. I like to soak them in hot water instead of boiling. Less mess, perfect texture.
- The sauce: A quick mix of oyster sauce, light soy sauce, sugar, and water gives a sweet and salty flavor. You can use maple syrup for a touch of East Coast style. It’s simple, but trust me, it gets the job done.
- The aromatics: Garlic and Thai chili (optional, but encouraged) bring the heat. Thai basil brings that bright, peppery finish that just screams authentic Pad Kee Mao vibes.
- The protein: I’m going with chicken breasts today, sliced nice and thin so they stay juicy and cook up quick. But you can go tofu, shrimp, or beef depending on what you’ve got on hand.
Tips & Tricks to Nail This Thai Drunken Noodles Recipe
1. Wok it like you mean it. High heat is key for a proper stir fry. You want a bit of char and caramelization—it adds big-time flavour. A large pan or wok is your best friend for these Thai drunken noodles.
2. Don’t skip the fish sauce. Just a splash brings the funk (in a good way). If you’re not into it, soy sauce will do, but that hit of umami from the fish sauce makes a difference.
3. Soak, don’t boil, your noodles. Especially with thick vermicelli, boiling can lead to mushy noodles. Just soak them in hot water off the heat for 6–7 minutes and you’re golden.
4. Add the fresh Thai basil leaves at the end. Whether it’s Thai holy basil or regular sweet basil, you want to stir it in right at the end for max freshness and that punchy aroma. This step is big in Thai cuisine.
5. Veggie swap inspo. This recipe is a perfect clean-out-the-fridge opportunity. Sub in snow peas, baby corn, bean sprouts, green beans, extra green onions—whatever you’ve got. Just try to balance crisp and soft textures.
Make It Your Own
- Spice level: Thai chilies bring legit heat. Leave them out if you’re spice-sensitive, or sub in a bit of sriracha or red pepper flakes. It will take these Thai drunken noodles to the next level.
- Vegan-friendly: Use tofu for the protein, and swap out fish sauce and oyster sauce for a vegan version or extra dark soy sauce.
- Gluten-free? Make sure your soy and oyster sauces are gluten-free, and you’re good to go.
Why You’ll Keep Coming Back to This Thai Drunken Noodles Recipe
If you love Thai food, this one’s got it all—speed, flavour, and flexibility. A one-pan wonder that punches way above its weight and tastes just like your favourite Thai takeout. Once you get a feel for it, you’ll be making it on autopilot, with whatever ingredients you’ve got.
So skip the delivery apps, bypass your favourite Thai restaurant, grab a wok, and let’s get those noodles rolling. Pad Kee Mao at home is calling—and it’s only 20 minutes away.
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Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Have not tried any yet but will be. Love that it is easy and quick plus health benefits.
Let us know what you think, Wanda!
Hey, my kids love this! Can you confirm the amount of oyster sauce.
Hi Amanda, it’s 5 tbsp!
What quantity of noodles?
Hi Janet, use about 400 g (14 oz) of dried thick rice noodles, which will make 4 generous servings!
This recipe for Pad Kee Mao is the bomb! Passes my restaurant test (if this were a restaurant I’d be back!). I made it with fresh wide rice noodles from my local Asian market and it was perfect! I used jalapeno instead of Thai chilis and used tofu in place of the chicken. My wife keeps asking me to make it again. Oh, and make sure to use the Thai Basil – that gives it real authentic Thai taste.
Love that it was a hit with the whole fam, Francis! Thanks for sharing!
When do you add the sauce?
Hi Mike, this is all listed in the steps. Let me know if you have trouble finding it.