Spicy Thai Drunken Noodles (Pad Kee Mao)

Need a quick, crazy flavorful dinner that beats restaurant takeout? This authentic spicy Thai drunken noodles recipe is for you. If you’re tired of bland weeknight meals or want that intense, smoky heat from your favorite Thai spot without leaving home, these wide rice noodles spicy Thai stir fry deliver every single time.

Last Tuesday night, I realized I had exactly 28 minutes before my daughter’s piano recital. Nothing prepped. The fridge had some chicken, wilting basil, and those thick rice noodles I grabbed from the Asian market last week. I thought, why not try making Pad Kee Mao instead of ordering in again? Turns out, homemade Thai drunken noodles come together faster than the delivery guy arrives. My kid actually asked if we could “skip takeout more often” after tasting them. That’s when I knew this recipe was a keeper.

At a Glance

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Difficulty: Easy
Key Ingredients: Wide rice noodles, Thai holy basil, Thai chilies, dark soy sauce, oyster sauce
Best For: Quick weeknight dinners, meal prep, impressing guests with minimal effort

Why This Recipe Wins

• Speed beats delivery. This easy 30 minute homemade drunken noodles recipe is truly faster than ordering out. No joke.

• Restaurant flavors at home. You get that charred, smoky wok flavor with simple ingredients. This better than takeout restaurant style Pad Kee Mao actually tastes like Bangkok street food.

• Flexible protein options. Works perfectly with chicken, shrimp, tofu, or keep it vegetarian. The vegetarian tofu spicy Thai drunken noodles version is just as satisfying.

• Adjustable heat. Control your spice level. Want extra spicy chili garlic Thai basil noodles? Add more chilies. Prefer mild? Dial it back.

• One pan wonder. Less cleanup means more time doing literally anything else.

Ingredients You’ll Need

For the Noodles

Wide rice noodles (14 oz) – These thick, flat noodles are what make it Pad Kee Mao. Look for “pad thai noodles (wide)” or fresh rice noodles at Asian markets.

Chicken breast or thighs (12 oz) – Thighs stay juicier. You can swap for shrimp and seafood Pad Kee Mao recipe style, or use firm tofu for vegetarian versions.

Thai holy basil (1 cup) – This is KEY. Regular Italian basil won’t give you that authentic peppery punch. Check Asian grocery stores or farmers markets.

Thai bird’s eye chilies (3-5) – These bring the heat. Fresh is best, but dried works too.

Bell peppers (1 cup sliced) – Adds sweetness and crunch.

Onion (1 medium) – Yellow or white onion, sliced thick.

Garlic (5 cloves) – Minced or roughly chopped. Don’t be shy.

For the Sauce

Oyster sauce (3 tablespoons) – Gives umami depth and that savory backbone.

Dark soy sauce (2 tablespoons) – Creates the signature dark color and adds a hint of sweetness. Different from regular soy sauce.

Light soy sauce (1 tablespoon) – For saltiness without overwhelming color.

Fish sauce (1 tablespoon) – Adds that funky, salty complexity. Vegetarians can skip or use more light soy.

Sugar (1 teaspoon) – Balances the heat and salt.

White pepper (½ teaspoon) – Gives a subtle background heat that’s different from chilies.

For Cooking

Vegetable oil (3 tablespoons) – High smoke point is important for that wok char.

How I Make It (Step by Step)

Step 1: Prep Your Noodles

Soak the wide rice noodles in room temperature water for 30 minutes if using dried. Fresh noodles? Just separate them gently with your hands. They’ll finish cooking in the wok, so don’t overdo the soaking. You want them pliable but still firm.

Step 2: Mix Your Sauce

Combine oyster sauce, dark soy sauce, light soy sauce, fish sauce, sugar, and white pepper in a small bowl. Stir it up. This savory spicy flat rice noodle stir fry sauce should smell incredible already. Set it aside.

Step 3: Get Your Wok Smoking Hot

Heat your wok or largest skillet over high heat. Add 2 tablespoons of oil. Wait until you see wisps of smoke. That’s the temperature you want for proper stir fry.

Step 4: Cook the Protein

Toss in your sliced chicken (or protein of choice). Don’t move it around too much at first. Let it get some color. This chicken Pad Kee Mao stir fry with holy basil needs that caramelization. Cook for about 3-4 minutes until mostly done. Remove and set aside.

Step 5: Stir Fry the Aromatics

Add the remaining tablespoon of oil. Throw in garlic and chilies. Stir constantly for 30 seconds. Your kitchen should smell amazing right now. Add onions and bell peppers. Stir fry for 2 minutes until they start to soften but still have snap.

Step 6: Add the Noodles

Drain your noodles and add them to the wok. Pour in your prepared sauce. Use tongs or chopsticks to toss everything together. The noodles might stick a bit at first—that’s normal. Keep tossing. Add a splash of water if they’re clumping too much.

Step 7: Bring It Home

Return the chicken to the wok. Toss for another 2 minutes until the noodles get a little charred on the edges. Turn off the heat. Add the Thai holy basil and toss a few times. The residual heat will wilt it perfectly.

Step 8: Serve Immediately

Plate up these traditional Thai holy basil drunken noodles right away. They’re best piping hot with that basil fragrance hitting you first.

Tips That Make a Difference

High heat is everything. If your stove runs cool, cook in smaller batches. You need that wok breath (smoky char) that makes Thai drunken noodles special.

Don’t overcook the noodles during soaking. They finish cooking in the wok. Mushy noodles ruin the whole dish.

Fresh Thai basil is non-negotiable. I tried making this with Italian basil once. It was fine, but it wasn’t Pad Kee Mao. Find an Asian grocery store. Buy extra and freeze it if you can’t find it regularly.

Taste and adjust. Every brand of soy sauce and fish sauce has different salt levels. Start with the recipe amounts, then tweak. Need more salt? Add a splash of fish sauce. Too salty? Add a pinch of sugar.

Use fresh noodles if possible. They’re softer, silkier, and soak up sauce better than dried. Check the refrigerated section at Asian markets.

Mise en place matters here. Have everything prepped and ready. Once you start cooking, it moves fast. You won’t have time to chop garlic mid-stir-fry.

Easy Variations

Shrimp and Seafood Version

Swap chicken for large shrimp (peeled and deveined) or a seafood mix. Shrimp cooks faster—only 2 minutes per side. This shrimp and seafood Pad Kee Mao recipe is lighter but just as satisfying.

Vegetarian/Vegan Adaptation

Use firm tofu (pressed and cubed) instead of meat. Replace fish sauce with extra soy sauce or mushroom sauce. The vegetarian tofu spicy Thai drunken noodles has tons of flavor even without animal protein.

Extra Vegetables

Add baby corn, snap peas, or Chinese broccoli (gai lan). Just toss them in during the veggie stir fry stage.

Milder Version

Cut the chilies in half or use just one. Remove the seeds to reduce heat even more. You’ll still get flavor without the fire.

Super Spicy Edition

Double the Thai chilies. Add a spoonful of chili paste or sambal oelek to the sauce. Garnish with extra fresh sliced chilies. Now you’ve got extra spicy chili garlic Thai basil noodles that’ll clear your sinuses.

Equipment You’ll Need

Large wok or 12-inch skillet – A wok is ideal for that high heat and tossing motion, but a big skillet works too.

Tongs or cooking chopsticks – For tossing noodles without breaking them.

Cutting board and sharp knife – For all that chopping.

Mixing bowl – To combine your sauce ingredients.

Large bowl or pot – For soaking dried noodles.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days. The noodles will absorb more sauce and soften slightly, but they’re still delicious.

Freezing: Not recommended. Rice noodles get weird and mushy after freezing.

Reheating: Best method is a hot skillet with a splash of water. Toss for 2-3 minutes over medium-high heat. Microwave works in a pinch (90 seconds on high), but you’ll lose that nice texture. Add fresh basil after reheating for a flavor boost.

Make ahead tip: You can prep all ingredients (slice protein, chop veggies, mix sauce) up to 24 hours ahead. Keep everything separate in the fridge. When you’re ready to eat, just cook. The actual cooking takes under 15 minutes.

FAQ’s About Thai Drunken Noodles

Why are they called “drunken noodles”?

Nobody really knows for sure. Some say it’s because they’re great late-night food after drinking. Others think it’s because the cooking technique looks chaotic, like a drunk person made them. The Thai name “Pad Kee Mao” literally translates to “stir-fried drunkard noodles.”

Can I use regular basil instead of Thai holy basil?

You can, but the flavor won’t be authentic. Thai holy basil has a peppery, almost licorice-like taste that’s sharper than Italian sweet basil. If you absolutely can’t find it, use a mix of regular basil and a tiny bit of mint as a substitute. Still not the same, but closer.

What if I can’t find wide rice noodles?

Look for “pad see ew noodles” or “chow fun noodles” at Asian grocery stores. In a pinch, you can use pad thai noodles (the thinner ones), but the texture won’t be quite right. Fresh rice noodle sheets that you cut yourself work great too.

How do I prevent the noodles from sticking together?

Three tricks: First, don’t oversoak them. Second, use enough oil in your wok. Third, keep everything moving. If they do stick, add a tablespoon of water and toss vigorously. The steam helps separate them.

Can I make this ahead for meal prep?

Yes, but with a caveat. Cook the full recipe, let it cool, and portion it out. The noodles will soften more as they sit in the sauce, so slightly undercook them if you’re meal prepping. Reheat in a skillet rather than microwave for best results. Store the fresh basil separately and add it when reheating.

Final Note

These Thai drunken noodles changed my weeknight dinner game completely. They’re fast, insanely flavorful, and way cheaper than ordering delivery. Once you nail the technique, you’ll find yourself making them on repeat. The best part? My whole family actually gets excited about dinner now instead of scrolling through delivery apps for 20 minutes arguing about what to order.

 

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