Name: Thai Drunken Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 8 oz wide rice noodles; 4 cloves garlic, sliced; 2 Thai chili peppers, chopped (adjust to taste); 2 shallots, thinly sliced; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp fish sauce; 1 tsp brown sugar; 1 cup Thai basil leaves; 1 tbsp oil; 1 lb protein of choice (chicken, shrimp, tofu, or beef)

Spicy, saucy, and brimming with bold Thai flavor, Thai Drunken Noodles (Pad Kee Mao) is the kind of dish that dances on your tongue and satisfies those weeknight takeout cravings. What makes this stir-fried noodle recipe special is its fiery balance of garlic, chili, and sweet basil that coats every chewy rice noodle and makes each bite utterly addictive.

Whether you make it with chicken, shrimp, or tofu, this dish is flexible, fast, and full of flavor. It comes together in under 30 minutes and delivers better-than-restaurant taste at home. If you’re looking to spice up your dinner routine with something exciting and satisfying, this one delivers.

Why You’ll Love This Thai Drunken Noodles Recipe

This dish is a go-to for when you want something punchy and flavorful but don’t want to spend all night in the kitchen. It hits all the right notes: spicy, savory, slightly sweet, and incredibly satisfying. Thai Drunken Noodles are also super versatile and can be customized with your favorite protein and veggies. Best of all, it’s a one-pan wonder that makes cleanup a breeze.

What Kind of Noodles Should I Use for Drunken Noodles?

Wide rice noodles are the traditional choice and they soak up the sauce beautifully while maintaining their chewy texture. Look for fresh wide rice noodles in the refrigerated section of Asian grocery stores, or use dried ones and soak them until pliable. If you’re in a pinch, even fettuccine-style rice noodles work well. The important part is that the noodles are sturdy enough to stand up to the bold sauce.

Ingredients for the Thai Drunken Noodles

A great dish starts with fresh, flavorful ingredients. This one is no different, and each component plays an important role in making this dish sing with authentic Thai flavor.

Wide rice noodles provide the chewy base that soaks up all the bold sauce.

Garlic adds a pungent, aromatic backbone to the dish that pairs perfectly with the heat.

Chili peppers bring the fire, and you can adjust the amount based on your spice preference.

Shallots add a subtle sweetness and depth of flavor.

Soy sauce and oyster sauce offer savory umami richness that defines the dish’s bold personality.

Fish sauce delivers salty, complex flavor with a distinct Thai twist.

Brown sugar balances the heat and saltiness with just a touch of sweetness.

Thai basil finishes the dish with a peppery, anise-like freshness that’s irreplaceable.

Your choice of protein (like chicken, shrimp, tofu, or beef) turns this into a filling meal.

How To Make the Thai Drunken Noodles

Step 1: Prep the Ingredients

Soak your rice noodles according to package directions until pliable. While they soak, slice your garlic, chilies, and shallots, and prep your protein.

Step 2: Stir-Fry the Aromatics

Heat oil in a wok or large skillet over high heat. Add garlic, chilies, and shallots, and stir-fry until fragrant—just about 30 seconds to 1 minute.

Step 3: Cook the Protein

Add your protein of choice to the wok and stir-fry until cooked through. If using shrimp, cook just until pink; if using tofu, brown it slightly for extra texture.

Step 4: Add the Noodles and Sauce

Toss in the drained rice noodles along with soy sauce, oyster sauce, fish sauce, and brown sugar. Stir well to coat the noodles in the sauce and allow them to soak up all the flavor.

Step 5: Add Basil and Serve

Stir in Thai basil leaves right at the end and toss until just wilted. Serve hot, straight from the wok, with lime wedges if desired.

How to Serve and Store Thai Drunken Noodles

This dish is best served immediately, while the noodles are hot and the basil is still vibrant. You can serve it right out of the wok, family-style, or plate it up in individual bowls. It feeds about 4 people as a main course.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce and revive the texture.

What to Serve With Thai Drunken Noodles?

Steamed Jasmine Rice

To mellow out the spice, a small bowl of jasmine rice pairs perfectly.

Thai Iced Tea

The sweet, creamy coolness of Thai iced tea is the ultimate counter to all the heat in the noodles.

Cucumber Salad

Refreshing and crisp, a cucumber salad with a touch of rice vinegar helps balance the spice.

Spring Rolls

Crispy veggie or shrimp spring rolls make for a crunchy, flavorful starter.

Spicy Peanut Sauce Dip

Add a creamy element by serving a side of peanut sauce for dipping or drizzling.

Stir-Fried Bok Choy

A side of garlicky greens complements the richness of the noodles beautifully.

Mango Sticky Rice

If you want to end on a sweet note, this traditional Thai dessert rounds out the meal wonderfully.

Want More Noodle Recipes with a Kick?

If you love Thai Drunken Noodles, you’ll probably enjoy these flavorful dishes too:

Creamy Cajun Linguine when you want spicy meets creamy.
Cheesy Baked Ziti for a hearty pasta with a comfort-food vibe.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for rich, creamy perfection.
Creamy Jamaican Shrimp Rasta Pasta for Caribbean spice and pasta fusion.
Tex-Mex Beef Enchiladas if you’re craving bold and cheesy.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go all-in on the heat, or tone it down a bit? Did you use shrimp or tofu?

I love hearing how others bring their own twist to classic takeout-style recipes. Ask any questions you have too—let’s make this easier and more delicious together.

Explore beautifully curated health-boosting and crave-worthy dishes on Zoe Recipes on Pinterest and discover your next favorite!