Introduction

Whenever I’m craving Thai takeout, this Drunken Noodles Recipe, literally translated from Pad Kee Mao, is usually the first thing that comes to mind instead of opening the Uber Eats app! This recipe still has those chewy rice noodles, fresh veggies, and that amazing sauce. The combination of garlic, Thai chilies, fish sauce, and Thai basil creates a restaurant quality dish while still being easy and cheap enough to make on a busy weeknight. I promise you, once you make it at home, you’ll realize how easy it is to make, and it will become difficult justifying ordering takeout.

How This Drunken Noodles Recipe Is So Good

This Drunken Noodles Recipe builds its signature flavors in many layers, which starts with the aromatics. Cooking the onions, garlic, and Thai chilies prior to cooking everything else creates that flavorful foundation that will carry flavor throughout the rest of the dish. As they cook in the initial cooking step, they infuse with the oil and create that signature flavor that makes Drunken Noodles so recognizable. Once the chicken, and broccoli are added, every component has contributed flavor to the final dish, which results in a bowl that’s packed with flavor and is just as good as the restaurants!

Forkful of Drunken Noodles Recipe featuring chewy rice noodles, chicken, and Chinese broccoli coated in a savory sauce. The noodles are glossy and packed with classic Pad Kee Mao flavor.

Why The Sauce Is So Important For This Drunken Noodles Recipe

The sauce, as in most Thai noodle dishes, is what defines this Drunken Noodles Recipe. The light and dark soy sauces give the noodles its signature color and saltiness while the oyster sauce adds the necessary umami flavor that you get in your local takeout versions. Fish sauce gives the dish that signature Drunken Noodles flavor, and the sugar helps balance the previous sauce’s flavors as well as the heat from the Thai chilies. Once the noodles are added, the starches will absorb the sauce, and the final addition of Thai basil adds that “fresh” flavor that complete the dish.

Drunken Noodles Recipe Ingredients

Chicken thighs – The main protein in the dish. Chicken thighs stay tender and juicy and are more forgiving to cook.

Onion, garlic, and Thai chilies – The flavor base of this dish. They all add their respective flavors to provide the signature aromas and spice associated with Drunken Noodles

Chinese broccoli (gai lan) – Adds color and a light bitterness that balances the noodles and sauce.

Fresh wide rice noodles – The star of the dish. Their chewy texture is what gives Drunken Noodles their signature texture. You can find them fresh at local Asian grocers or buy the dried version and soak them for 40 minutes in warm water.

Thai basil – Adds its signature fresh, peppery aroma that makes Drunken Noodles so unique.

Sauce (dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, water) – A balanced sauce that gives the dish color, umami, and a slight sweetness.

How to Make Drunken Noodles

Thinly slice the onion and Thai chilies, then finely mince the garlic.

Onion being thinly sliced on a cutting board for a Drunken Noodles Recipe. Thin slices cook quickly and add sweetness to the stir-fried noodles.

Separate the Chinese broccoli stems from the leaves and cut both into bite-sized pieces.

Chinese broccoli leaves being separated from the stems for a Drunken Noodles Recipe. Preparing the greens this way helps the stems and leaves cook evenly in the stir fry.

In a small bowl, combine the sauce ingredients and mix thoroughly.

Dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, and water being combined for a Drunken Noodles Recipe. This savory sauce gives Pad Kee Mao its signature flavor.

Heat a large pan or wok with oil and cook the onions, garlic, and chilies until fragrant.

Onion, garlic, and Thai chilies sautéing in a wok while making a Drunken Noodles Recipe. The aromatics create the flavorful base of the stir fry.

Add the chicken and cook until nearly cooked through.

Thinly sliced chicken thighs being added to a wok with onions, garlic, and chilies for a Drunken Noodles Recipe. The chicken cooks quickly before the noodles and vegetables are added.

Add the Chinese broccoli stems and cook briefly.

Chinese broccoli stems being added to a wok during a Drunken Noodles Recipe. The stems are cooked first to ensure they become tender while retaining texture.

Add the Chinese broccoli leaves and cook until wilted.

Fresh Chinese broccoli leaves being added to a wok while making a Drunken Noodles Recipe. The leaves wilt quickly and add color and freshness to the dish.

Add the rice noodles and sauce and toss everything together. Cook until the noodles absorb the sauce and become evenly coated.

Savory Pad Kee Mao sauce being poured over wide rice noodles in a wok for a Drunken Noodles Recipe. The noodles absorb the sauce and become glossy and flavorful.

Finish with the Thai basil and toss until wilted.

Fresh Thai basil leaves being added to a wok full of Drunken Noodles Recipe. The basil wilts into the noodles and adds the signature aroma that makes Pad Kee Mao so distinctive.

Serve immediately.

Freshly cooked Drunken Noodles Recipe being placed into a serving bowl. The wide rice noodles are coated in a savory sauce and tossed with chicken, Chinese broccoli, onions, chilies, and Thai basil.

What to Serve with Drunken Noodles

This Drunken Noodles Recipe is enough to serve on its own, and I usually eat it this way. However, a few simple sides can also round out the meal. A few of my favorites are:

Fresh spring rolls. I love to serve these with Drunken Noodles because their fresh, cooling crunch balances the rich, chewy noodles.
Sliced chilies in fish sauce. If you enjoy extra spice, sliced chilies in fish sauce is a great way to add more heat without using hot sauce.
Frozen dumplings. A classic at Thai takeout spots. It also provides a great textural contrast to the noodles.

How to Store And Reheat Drunken Noodles

This Drunken Noodles Recipe stores super well and can also be stored for meal prep too. I like to keep these in an airtight container in the fridge for up to 4 days. These can also be frozen for up to 2 months in the freezer. Rice noodles tend to get kind of rubbery once they’re cold, so I recommend adding a splash of water before reheating. There are also a couple of options when reheating:

In a pan. The best way to reheat these Drunken Noodles. I like to add a splash of water before reheating the contents and will restore a lot of those crispy bits you get when making Drunken Noodles fresh.
In the microwave. I like to add a small splash of water before reheating in the microwave for 2 minutes on high heat. If microwaving from frozen, reheat for 2 minutes, add a splash of water, mix, then reheat for another 2 minutes.

Drunken Noodles Recipe Substitutions

This Drunken Noodles Recipe is very flexible, and you can substitute some ingredients depending on what you have available. A few of my favorite substitutions are:

Beef. Thinly sliced sirloin and flank steak works super and well and is commonly used in many Drunken Noodles Recipes.
Shrimp. Another great option that cooks quickly and pairs well with the sauce.
Broccolini. If Chinese broccoli is unavailable, broccolini provides a similar texture and flavor.
Regular basil. Thai basil is ideal, but regular basil can work too.
Rice noodles. Fresh rice noodles are best, and as previously stated, are usually only found at Asian grocers, but dried wide rice noodles work well when prepared according to package instructions.