Name: Savory Drunken Noodles That Bring Thai Takeout Home
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 oz Wide Rice Noodles (Soak in warm water for perfect softness.); 1 cup Broccoli (Can swap with snow peas.); 1 medium Bell Pepper (Use any color.); 1 medium Onion (Yellow or red for extra sweetness.); 1 medium Carrot (Thinly sliced.); 1 lb Chicken Thighs (Can substitute with shrimp or tofu.); 3 cloves Garlic (Minced.); 2 pieces Thai Red Chilies (Adjust based on heat preference.); 2 stalks Green Onions (Sliced finely.); 1 cup Thai Basil Leaves (Regular basil can be used if needed.); 3 tbsp Oyster Sauce (Use mushroom oyster for vegetarian.); 2 tbsp Soy Sauce; 1 tbsp Dark Soy Sauce; 1 tbsp Fish Sauce (Or replace with more soy sauce.); 1 tbsp Brown Sugar (Honey is an alternative.); 2 tbsp Lime Juice (Freshly squeezed.); 1 each Lime Wedges (For serving.)

As I sat down at my favorite Thai restaurant, the intoxicating aroma of Drunken Noodles wafted through the air, catching my attention. These savory delights, brimming with colorful vegetables and tender chicken, have always been a guilty pleasure of mine. Today, I’m excited to share my homemade version of Quick and Flavorful Drunken Noodles (Pad Kee Mao) that you can whip up in just 35 minutes! This recipe not only satisfies those late-night cravings but also brings the vibrant essence of Thai cuisine right to your kitchen. It’s incredibly customizable—switch in shrimp or tofu as your protein of choice, and enjoy a comforting, delicious meal that’s perfect for the whole family. Ready to dive into this flavorful adventure together?

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Why Are Drunken Noodles So Irresistible?

Bold, Flavorful Taste: These Drunken Noodles are infused with rich, savory sauces that elevate your meal beyond ordinary stir-fry.

Quick to Prepare: Ready in just 35 minutes, they fit perfectly into your busy lifestyle, making it easy to enjoy homemade comfort food.

Customizable Ingredients: Swap in chicken, shrimp, or tofu to suit your dietary preferences and use any leftover veggies you have for a personal touch.

Crowd-Pleasing Appeal: Whether it’s a family dinner or a cozy night in, this dish is sure to impress everyone at the table!

Pair these noodles with a refreshing Thai Cucumber Salad for a balanced meal!

Drunken Noodles Ingredients

• Here’s what you need to create those delicious Drunken Noodles!

For the Noodles

Wide Rice Noodles – The heart of this dish that provides a chewy texture; soak them in warm water for perfect softness.

For the Vegetables

Broccoli – Adds a crunchy bite and vibrant color; feel free to swap with snow peas for a different crunch.
Bell Pepper – Brings sweetness and a colorful pop; any color works wonders for flavor and presentation.
Onion – A foundation for flavor that enhances the dish; use yellow or red for extra sweetness.
Carrot – Provides a natural sweetness and vibrant color; thinly slice to ensure even cooking.

For the Protein

Chicken Thighs – Juicy pieces ideal for stir-frying; swap with shrimp or tofu for a lighter option.

For the Aromatics

Garlic – Essential for depth and aroma; fresh cloves work best for maximum flavor.
Thai Red Chilies – Adds a spicy kick; adjust the number based on your heat preference.

For the Fresh Herbs

Green Onions – Bright and fresh, they finish the dish beautifully; slice them finely for a burst of flavor.
Thai Basil Leaves – Imparts a unique flavor with a hint of anise; regular basil can be used in a pinch.

For the Sauce

Oyster Sauce – Provides a rich, savory base; for a vegetarian option, consider mushroom oyster sauce.
Soy Sauce and Dark Soy Sauce – Adds depth and color, with dark soy providing an extra punch; adjust to taste.
Fish Sauce – Infuses umami flavor; replace with more soy sauce for a plant-based option.
Brown Sugar – Balances the sauce’s saltiness with sweetness; honey can also be a delightful alternative.
Lime Juice – Freshens the sauce and balances flavors; don’t skimp on this bright highlight!

For Garnishing

Lime Wedges – Squeeze over the dish for that zesty kick just before serving; it’s a must-have complement to your Drunken Noodles.

Step‑by‑Step Instructions for Drunken Noodles

Step 1: Soak the Noodles
Begin by soaking wide rice noodles in warm water for 15–20 minutes until they become semi-soft but not fully cooked. This step ensures that your noodles will have the perfect chewy texture in your Drunken Noodles. Once soaked, drain them and set aside while you prepare the other ingredients.

Step 2: Prepare the Sauce
In a mixing bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and a splash of water until the mixture is well-combined. This flavorful sauce will coat the noodles beautifully, enhancing your Drunken Noodles with rich depth. Set the bowl aside to let the flavors meld while you move on to cooking.

Step 3: Heat the Wok
Heat a generous drizzle of vegetable oil in a wok or large skillet over medium-high heat for about 2 minutes, allowing it to shimmer. This high heat is crucial for achieving that delightful char in your Drunken Noodles. Ensure the oil is hot enough to sizzle when you add the garlic—this activates its flavor.

Step 4: Sauté the Aromatics
Add minced garlic and sliced Thai red chilies to the hot wok, sautéing for about 30 seconds until fragrant and golden. Stir continuously to prevent burning. The sizzling sound will start to diminish as the aromatics release their captivating scents, creating the perfect flavor base for your dish.

Step 5: Cook the Chicken
Introduce the chicken thighs to the wok, arranging them in a single layer for even cooking. Stir-fry for 5–6 minutes until the chicken is cooked through and lightly browned, ensuring there are no pink bits left. The chicken should have a lovely golden-brown exterior, enhancing the overall flavor of the Drunken Noodles.

Step 6: Add the Vegetables
Toss in the sliced onion, bell peppers, broccoli, and carrot, stir-frying for another 3–4 minutes until the vegetables are crisp-tender. The delightful colors will brighten your dish and the vegetables should retain some crunch to contrast with the soft noodles, adding depth to your Drunken Noodles.

Step 7: Combine the Noodles and Sauce
Gently add the drained noodles to the wok along with the prepared sauce, using tongs or a spatula to mix everything together. Stir-fry for 2–3 minutes until the noodles are well-coated and heated through. The noodles should soak up the savory sauce, turning glossy and delicious in color.

Step 8: Stir in Fresh Herbs
Finally, fold in the sliced green onions and Thai basil leaves, cooking for just 1 minute until the basil wilts slightly. This step adds an aromatic finish to your Drunken Noodles, infusing them with fresh flavors that elevate the dish.

Step 9: Serve and Garnish
Plate your scrumptious Drunken Noodles immediately, offering lime wedges on the side for squeezing over the top. The bright acidity from the lime juice will enhance the savory flavors, making every bite a little burst of joy. Enjoy your homemade Thai-inspired feast!

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Expert Tips for Drunken Noodles

Soak Carefully: Ensure the rice noodles are soaked just until semi-soft, as over-soaking can lead to mushiness when stir-frying.
High Heat is Key: Keep your wok or skillet hot to achieve a nice char and enhance the flavor of your Drunken Noodles, avoiding sogginess.
Adjust the Spice: Modify the number of Thai chilies based on your heat tolerance; start with fewer and add more if you crave additional kick.
Don’t Overcook Basil: Stir in the Thai basil right at the end, cooking just long enough for it to wilt, preserving its fragrant aroma in your dish.
Taste as You Go: Always taste your sauce before adding it to the noodles to adjust seasoning, ensuring a balanced flavor profile throughout.

Make Ahead Options

These Drunken Noodles are perfect for meal prep aficionados looking to save time during the week! You can soak the wide rice noodles and pre-make the savory sauce up to 24 hours in advance. Simply store the soaked noodles in a zip-top bag in the refrigerator to prevent sticking and keep the sauce in an airtight container to maintain its flavor. For best results, chop your vegetables and protein (chicken, shrimp, or tofu) up to 3 days ahead, storing them separately until you’re ready to cook. When you’re ready to enjoy your meal, just stir-fry the aromatics and protein, add the vegetables, noodles, and sauce, and you’ll have a delightful Thai-inspired feast with minimal effort!

What to Serve with Drunken Noodles?

Indulge in the experience of a complete meal that tantalizes the taste buds and warms the heart.

Thai Cucumber Salad: A refreshing side that balances the savory flavors of the noodles, with crunchy cucumbers and a zesty dressing. This bright and cool salad complements the heat of Drunken Noodles beautifully.
Spring Rolls: Crispy on the outside and filled with fresh vegetables, these bites offer a delightful contrast to the soft noodles. Pairing them creates a fun, interactive meal that everyone will enjoy.
Coconut Rice: This subtly sweet coconut-infused rice pairs perfectly with the savory noodles, offering a creamy texture that enhances each bite.
Sautéed Bok Choy: Lightly sautéed bok choy brings added crunch and a hint of bitterness that complements the rich, bold flavors of Drunken Noodles.
Lemongrass Tea: A fragrant, herbal tea that refreshes the palate and balances the meal, ensuring a delightful dining experience. Its cooling properties are perfect alongside spicy noodles.
Mango Sticky Rice: For a sweet ending, this classic Thai dessert features luscious mango slices atop sticky rice, drizzled with coconut milk—truly a match made in heaven!

Pair these side dishes for a well-rounded meal that captures the essence of Thai cuisine, leaving everyone at the table satisfied and happy.

Drunken Noodles Variations & Substitutions

Feel free to get creative with your Drunken Noodles and make them your own with these fun twists!

Lean Protein: Replace chicken thighs with chicken breast for a leaner option without sacrificing flavor.
Seafood Swap: Use shrimp for a delightful seafood twist that adds a touch of elegance.
Veggie Delight: Choose tofu for a vegetarian-friendly option that absorbs the rich sauce beautifully.
Seasonal Veggies: Toss in seasonal vegetables like zucchini or asparagus to elevate freshness and nutrition, making this dish even more vibrant.
Extra Heat: For those who enjoy a spicy kick, add more Thai red chilies or a dash of sriracha to the sauce.
Gluten-Free Adaptation: Swap regular soy sauce with tamari or coconut aminos for a gluten-free version without losing flavor.
Herb Variants: Use fresh cilantro or mint instead of Thai basil if you prefer a different aromatic experience. These herbs provide a refreshing twist!
Flavor Boost: If you’re feeling adventurous, incorporate a tablespoon of chili paste or a splash of sesame oil to deepen the layers of flavor in your noodles.

These Drunken Noodles are truly versatile, reminiscent of the comforting street food you crave! And while you’re at it, why not try pairing them with a refreshing Thai Cucumber Salad or some delightful Canton Noodles Pancit? Enjoy the adventure of flavors!

Storage Tips for Drunken Noodles

Fridge: Store leftover Drunken Noodles in an airtight container in the fridge for up to 3 days to maintain freshness and flavor.

Freezer: If you want to freeze, portion the noodles into airtight freezer bags, removing as much air as possible; they can last for up to 2 months.

Reheating: Reheat the noodles in a skillet with a splash of water or soy sauce over medium heat, stirring occasionally until warmed through for an enjoyable second meal.

Avoid sogginess: Always allow the noodles to cool completely before storage, as moisture can lead to a mushy texture upon reheating.

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Drunken Noodles Recipe FAQs

What type of wide rice noodles should I use for Drunken Noodles?
I recommend using flat wide rice noodles, often labeled as “pad thai noodles” or “wide rice noodles.” Soak them in warm water for 15-20 minutes until they’re semi-soft, but avoid over-soaking to prevent mushiness. If you can’t find these, you can use other rice noodle varieties, but be mindful of the cooking time to ensure they don’t break apart while stir-frying.

How should I store leftover Drunken Noodles?
Store your leftover Drunken Noodles in an airtight container in the fridge for up to 3 days. To maintain their delightful texture, refrigerate them soon after they’ve cooled completely. When you’re ready to enjoy them again, simply reheat in a skillet over medium heat with a splash of water or soy sauce to revive the flavors and prevent them from drying out.

Can I freeze Drunken Noodles?
Absolutely! To freeze your Drunken Noodles, portion them into airtight freezer bags, making sure to remove as much air as possible. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, thaw overnight in the fridge and reheat in a skillet over low heat, adding a splash of water or soy sauce to help separate the noodles.

What should I do if my garlic burns while sautéing?
If your garlic burns, it can create an unpleasant bitterness in your dish. To avoid this, make sure your wok or skillet is at the right temperature—hot enough to sizzle but not so hot that it instantly burns. If you do end up with burnt garlic, I suggest starting over with fresh ingredients; simply wipe out the pan and begin the sautéing process again.

Are Drunken Noodles suitable for a gluten-free diet?
Yes! You can easily make Drunken Noodles gluten-free by substituting regular soy sauce with tamari or a gluten-free soy sauce, and choosing a gluten-free oyster sauce or a mushroom-based version. Always check ingredient labels to ensure all products used align with your dietary needs.

Can I use different proteins in Drunken Noodles?
The more the merrier! You can switch out chicken thighs for chicken breast for a leaner option or use shrimp or tofu for a delightful vegetarian alternative. Incorporating your favorite proteins gives you the flexibility to customize the dish to your liking, making it a fantastic fit for everyone at the table.