• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Special✨
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Cuisines Thai Recipes

Thai Drunken Noodles (Pad Kee Mao)

By:Nagi
Published:12 Jun '19Updated:8 Apr '21
465 Comments
Recipe v Video v Dozer v

Drunken Noodles is the literal translation of Pad Kee Mao because the theory is that these spicy Thai noodles should be eaten with an ice cold beer and that they are a great cure for hangover. I can confirm both cases to be true!

This Thai noodle dish is a very popular both in Thailand and in Thai restaurants outside of Thailand. You will be surprised how fast and easy this recipe is to make!

Overhead photo of Thai Drunken Noodles on a plate, ready to be eaten

Drunken Noodles!

Get Drunken Noodles from the streets of Thailand, and unless you have an exceptional spice-o-meter, you’ll be chugging down the beer in an attempt to cool the burn in your mouth.

Make this at home and you can control the heat!

The amount of chilli I’ve included in the recipe is mild enough for most people (I think), but enough so you can taste the heat. By all means, feel free to turn up the spice dial!

Thai Drunken Noodles in a wok, fresh off the stove

What you need

There are all sorts of variations of Drunken Noodles in Thailand and even more in the western world. In Thailand the two constants are chicken and Thai Basil, and quite often it came with baby corn as well, though from my research I couldn’t confirm that this was a “must have” in this dish.

Ingredients in Thai Drunken Noodles

Rice Noodles

Get the widest dried rice noodles you can find at your grocery store. Here in Australian supermarkets, the widest I can find is labelled “Pad Thai”, though ironically, it’s actually too wide for Pad Thai!

Dried rice noodles for Thai Drunken Noodles

Difference between Thai Basil and Thai Holy Basil - Thai Basil tastes like normal basil with a slight aniseed flavour. Holy basil has jagged edges and it does not have an aniseed flavour, it tastes more like Italian basil.

Thai Basil

There are actually two types of Thai Basil – regular Thai Basil and Thai Holy Basil. Drunken Noodles can be made with either.

Outside of Thailand, restaurants typically use regular Thai Basil because it is easier to find than Holy Basil. I even have difficulty finding Holy Basil in Thai grocery stores!

Is Thai Basil the same as regular basil?

Thai Basil is not the same as regular basil. It tastes like regular basil with a slight aniseed flavour. A very distinct flavour that you know and love about your favourite dishes at your local Thai restaurant like Drunken Noodles and Thai Chilli Basil Chicken!

Best substitute for Thai Basil

Regular basil! In fact, Drunken Noodles is traditionally made with Holy Basil which tastes more similar to regular basil than Thai Basil!

How to make it

As with all stir fries and stir fried noodles, this moves fast once you start cooking – around 6 minutes start to finish – so have everything ready to go before you start cooking!

How to make Thai Drunken Noodles

Comparison to other popular Thai noodles

Whereas Pad Thai is nutty and sweet, Pad Kee Mao is spicy and savoury. Compared to Pad See Ew, the sauce of Drunken Noodles is lighter in colour and not as sweet.

Also, neither Pad Thai nor Pad See Ew does not have Thai Basil in it, and it is not as spicy.

Actually, Pad Kee Mao is essentially like Thai Chilli Basil Chicken stir fry with noodles added!

Better made at home

In Western Thai restaurants, Drunken Noodles are usually very saucy, oily and salty – too much so in my opinion, and very different from the streets of Thailand. So it’s really nice to be able to make a healthier yet just as tasty version at home!

And remember to crack open an ice cold beer to enjoy these Drunken Noodles with! – Nagi x

Overhead photo of Thai Drunken Noodles on a plate, ready to be eaten


More Thai Food favourites

Thai Red Curry with Chicken in a skillet, fresh off the stove.
Thai Red Curry with Chicken
Thai Green Curry in a black skillet, fresh off the stove
Thai Green Curry
Chicken Pad Thai in a black skillet, fresh off the stove, ready to be served.
Pad Thai
Chopsticks pulling up Pad See Ew
Pad See Ew (Thai Stir Fried Noodles)
White bowl with Tom Yum Soup (Thai soup) with prawns / shrimp, mushrooms, tomato and garnished with coriander and chilli
Tom Yum Soup (Thai soup)
Close up of Thai Chicken Satay being dipped into Thai Peanut Sauce
Thai Chicken Satay with Peanut Sauce
Overhead photo of two bowls with Massaman Curry on rice with a side salad, ready to be eaten
Massaman Curry
Close up photo of Thai Fish Cakes on a plate, ready to be eaten
Thai Fish Cakes
Slow Roasted Lamb Shanks in Massaman Curry
Lamb Shanks Massaman Curry
Close up of Thai Basil Chicken in a wok, fresh off the stove ready to be served
Thai Basil Chicken
Thai Cashew Chicken Stir Fry on jasmine rice in a bowl, ready to be eaten
Thai Cashew Chicken Stir Fry
Thai Red Curry with Chicken in a skillet, fresh off the stove.
Thai Recipes

(Yes, I ❤️ Thai Food, in case you hadn’t figured it out!)

Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of Thai Drunken Noodles with chopsticks

Drunken Noodles (Pad Kee Mao)

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 6 mins
Total: 16 mins
Noodles, Stir Fries
Thai
4.92 from 150 votes
Servings2 -3
Tap or hover to scale
Print
  • 2097
Recipe video above. Spicy Thai Noodles, a popular Thai take-out dish from the streets of Thailand! Make sure you have all ingredients ready to toss into the wok as once you start cooking, things happen quickly! Spice level: moderate to high (it's SUPPOSED to be spicy!)

Ingredients

Noodles

  • 7 oz /200g dried rice noodles , wide (Note 1)

Stir Fry

  • 2 tbsp oil (peanut, vegetable or canola)
  • 3 large cloves of garlic , minced
  • 2 birds eye chilli or Thai chillies , deseeded, very finely chopped (Note 2)
  • 1/2 onion , sliced
  • 200 g /7oz chicken thighs , cut into bite size pieces (breast ok too)
  • 2 tsp fish sauce (or soy sauce)
  • 2 green onions , cut into 3cm/2" pieces
  • 1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)

Sauce

  • 3 tbsp oyster sauce
  • 1 1/2 tbsp light soy sauce (Note 4)
  • 1 1/2 tbsp dark soy sauce (Note 4)
  • 2 tsp sugar
  • 1 tbsp water

Instructions

  • Prepare noodles per packet directions.
  • Mix Sauce in a small bowl.
  • Heat oil in wok or large heavy based skillet over high heat.
  • Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
  • Add onion, cook for 1 minute. 
  • Add chicken and fish sauce, and fry until cooked, around 2 minutes.
  • Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
  • Remove from heat and immediately add basil, toss until just wilted, then serve immediately.

Recipe Notes:

1. Wide rice noodles - use wide ones and prepare per packet. I use ones labelled as "Pad Thai" rice noodles (see in post, here it is at Woolworths). Fine to use thinner ones if you can't find wide ones.
2. Chilli - 2 birds eye or Thai chillies gives this a nice buzz of spice but won't blow your head off! Feel free to adjust to your taste. Can also use a dollop of chilli paste instead - add it with the chicken.
3. Thai Basil - tastes like regular basil with slight aniseed flavour. Traditionally made with Thai Holy Basil which tastes like regular basil but most restaurants outside Thailand use regular Thai Basil (easier to find, sold at Harris Farms and some Woolies, Coles in Australia).
Substitute with regular basil (it tastes like Drunken Noodles in Thailand!)
4. Soy Sauce - both light and dark soy sauce can be substituted with all purpose soy sauce (ie soy sauce that is just labelled "soy sauce" without "dark" or "light" or "sweet" in front of it). 
Can also sub the dark soy with more light soy.
DO NOT use all dark soy sauce - will be far too strong.
5. Nutrition per serving, assuming 3 servings.

Nutrition Information:

Serving: 197gCalories: 454cal (23%)Carbohydrates: 58.6g (20%)Protein: 22.9g (46%)Fat: 14.8g (23%)Saturated Fat: 2.4g (15%)Polyunsaturated Fat: 12.4gCholesterol: 79mg (26%)Sodium: 223mg (10%)Fiber: 1.5g (6%)Sugar: 2.7g (3%)
Keywords: drunken noodles, pad kee mao
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Drunken Noodles recipe originally published July 2014. Updated June 2019 with new photos, new writing, new video and most importantly, Life of Dozer section added!

Life of Dozer

Like my video shooting area isn’t a tripping hazard as it is, let’s add a giant fur ball into the mix. 🙄

(PS the wine is a PROP! I wasn’t having a cheeky glass at lunch!! 😂)

Dozer in video shooting area

Previous Post
Quick Chicken & Vegetable Risoni recipe (Orzo)
Next Post
Outrageous Triple Chocolate Cookies

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Chopsticks pulling up Pad See Ew

Pad See Ew (Thai Stir Fried Noodles)

Close up of spoon scooping up Thai Black Sticky Rice Pudding

Thai Black Sticky Rice Pudding

Green Papaya Salad (Thai) piled on a plate

Green Papaya Salad

More Thai Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




465 Comments

  1. Yuri says

    May 8, 2022 at 3:03 am

    Can I omit Thai Basil ? I really not so much fan of that taste.

    Reply
  2. KM says

    May 4, 2022 at 9:16 pm

    Thank you for the recipe. Is there a reason you don’t just mix your fish sauce in with the rest of the sauce at the beginning?

    Reply
    • Nagi says

      May 5, 2022 at 2:24 pm

      You want to cook off the fish sauce with the chicken to get rid of the funkiness then you add the rest of the sauce and cook it down! N x

      Reply
  3. Sabitha says

    April 26, 2022 at 7:53 pm

    Hi, I have dry thai holy basil.. could you please let me know how that can be used? Can it be sauteed with the chicken/veggies?

    Reply
    • Nagi says

      April 27, 2022 at 3:10 pm

      I haven’t used it dried Sabitha – it depends on how strong the flavour is as to how you would use it. I would try cooking it with the chicken…add a little bit to start then see if it needs more after you cook the chicken. N x

      Reply
  4. Karen J says

    April 24, 2022 at 3:34 pm

    5 stars
    My favourite Thai place was closed and I was hungry! Thank you for saving the day with your great recipe. I added more veggies (like the local place makes it, sugar peas, yellow peppers, carrot, celery…). Yum. Had lots left for lunches!

    Reply
    • Nagi says

      April 24, 2022 at 5:27 pm

      There’s nothing worse than a Thai food emergency!! Glad I could help Karen! N x

      Reply
  5. Jon says

    March 19, 2022 at 11:53 pm

    Can I use holy basil leaf instead? Thanks jon

    Reply
    • Nagi says

      March 20, 2022 at 11:57 pm

      Yes you can Jon! N x

      Reply
  6. James says

    March 17, 2022 at 12:39 am

    5 stars
    This was quite good!! Made this last night almost exactly to recipe. Did add some baby corns. I also couldn’t find fresh thai chilis, so used dried. I wanted it hot, so added more chilis than you called for…and didn’t de-seed at all. was *hot* but delicious!! cleared out my sinuses for sure! Great flavour of the sauce and the basil (normal basil, sadly could not find Thai basil!) was such a great component!! Will make again for sure. The ingredient prep took a bit of time, but having everything chopped, prepped and measured ahead of time made cooking a breeze.

    A great indulgent weeknight meal. So thank you!!

    Reply
  7. Randy Gierach says

    March 16, 2022 at 1:27 am

    Can you use other hot peppers in place of Thai peppers. Hard to find them in my area.

    Reply
    • Nagi says

      March 16, 2022 at 4:37 pm

      Yes Randy – just sub in a different hot chilli! N x

      Reply
  8. Andi says

    February 28, 2022 at 9:11 am

    5 stars
    So delicious. I cooked the noodles less than the recommended time because I knew it would finish cooking in the pan. I ran cold water on them and after draining they stuck together but I knew once the noodles were in the pan with the other stuff it would be fine and it was.

    I only used 1 tsp fish sauce because I accidentally used a tbsp or more in a Thai Larb dish and it was TOO TOO much…wow, big mistake, lesson learned! I couldn’t get the smell out of the house or microwave for a couple of weeks, just strong and smelly and because of the smell I threw away the rest of the dish!

    I used Wok Mei All Natural Oyster Flavored Sauce and this sauce is more sweet than salty.

    I love fresh garlic but not roasted and I didn’t think I would like it browned/burned looking in the pan but it made the dish POP, gave the dish a different garlic flavor and I loved it!

    There are 2 Thai restaurants in my area and I was going to buy Drunken Noodles a couple of days ago but after seeing Nagi’s recipe that looked so easy to follow I decided to make it. My Drunken Noodles tasted better than both restaurants, yes it did. Restaurants these days don’t make food with LOVE!! Since I have more velveted chicken breast and ingredients I’m going to make more in about an hour or so.

    Thanks a lot for the recipe.

    Reply
    • Nagi says

      February 28, 2022 at 9:53 am

      I am so happy you enjoyed the dish Andi! N x

      Reply
  9. Sheryl says

    February 8, 2022 at 3:39 pm

    5 stars
    I made this tonight but, due to sensitive palates, I had to omit the chilis and sub dried chili flakes. I added extra spice to mine. Very delicious, thank you.

    Reply
  10. David Head says

    February 6, 2022 at 4:31 am

    My first attempt was a disaster for two reasons. The rice noodles weren’t ready and the fish sauce in the wok was too much. The noodles … my package directions said to soak them for 10 minutes in cold water, good to go. Nope. They were so tough I couldn’t chew them. I had to keep sauteing my drunken noodles for 15 minutes to get them halfway soft enough to eat. Second time around I put them in nearly boiling water for about 15 minutes and that was better. Make SURE your noodles are soft and tender, ready to eat before adding them to the wok at the end. You are only integrating them in the dish and coating with sauce at that point, they will not cook further. The fish sauce … for me 2 tsp is too much fish taste. It is VERY potent and takes over the dish. Also, adding it to the sauteing onions and chicken will fill your whole house with a fermented fish smell. Second time around I just cut back to a scant 1 tsp and added it to my sauce ingredients instead. Much better result.

    Reply
    • Miroslav says

      February 23, 2022 at 2:30 am

      People, do use your heads (esp. when it is your name)! It seems as if you are all cooking for the first time.

      Reply
  11. Nicholasmisthston says

    February 1, 2022 at 8:38 pm

    Made this recipe tonight and we both loved it, but gosh was it salty (and I am an absolute salt fiend!). Thought I had misread the recipe, but hadn’t, so am wondering if it’s based on 15ml tablespoons rather than the 20ml standard? Or perhaps it was the oyster sauce brand? I used Haday Golden Label – no idea if that’s reputable.
    Could one cut thru the salt overload by adding book Chou or similar (feel this might detract from that wonderful basil flavour), or simply use less oyster/soy. Otherwise simply gorgeous, as with all recipes on this site.
    I love the beer pairing recommendation too, certainly worked 🙂

    Reply
    • Sandra Wright says

      February 2, 2022 at 6:41 pm

      I didn’t realise that the Australian tablespoon is 20ml, rather than 15ml, as it is in most other places. So I’ve been using 15ml measurements in all of Nagi’s recipes and they’ve all come out perfectly! 🤣

      Reply
    • Nagi says

      February 2, 2022 at 7:16 pm

      It could definitely be the brand of oyster sauce or your soy. I’ve got a post of recommended Asian sauce brands that should help with that! https://www.recipetineats.com/asian-market-grocery-store-shopping-list/ N x

      Reply
      • Nicholasmisthton says

        February 4, 2022 at 12:34 am

        Thanks so much Nagi for the link and the reply. As a pale Aussie it was very instructive when a friend told me fish sauce is just like olive oil. You have your first press for fresh things, and your next presses for cooking, and then the sauces to avoid. Why wouldn’t it be the same for oyster sauce?! I think I might go with your recommended oyster sauce next time! Nicholasmisthton

        Reply
  12. Lorrainne Griffiths says

    January 24, 2022 at 8:29 pm

    5 stars
    Wow is is so much better that takeaway food. Thank you so very much.

    Reply
  13. Ron says

    January 5, 2022 at 2:35 am

    Nagi, the correct way to spell chili is with one “l”, not 2.
    Love your recipes. Made your drunken noodles last night and they were delicious. Thanks. Ron

    Reply
    • M says

      January 8, 2022 at 11:15 pm

      https://www.merriam-webster.com/words-at-play/usage-chili-chilli-chile

      Afraid both spellings are correct Ron.

      Thanks for a great recipe Nagi x

      Reply
    • Lee says

      January 9, 2022 at 1:35 am

      Hi Ron, In Australia and the UK we spell chilli with 2 l’s

      Reply
    • Martha says

      January 9, 2022 at 1:49 am

      5 stars
      Ron you elitists snob who cares? I love your recipe but I’ll point out to thousands you can’t spell chilli

      Reply
    • Paul says

      January 9, 2022 at 4:28 am

      The word chili is spelled various ways in different countries. Some with 2 Ls and some with a Y.

      Reply
    • Nicolasmithston says

      February 1, 2022 at 7:43 pm

      Lol I suspect Ron is either a sheltered North American or is trolling. I do agree with him though that this is another epic dish Nagi!

      Reply
  14. Candy says

    January 1, 2022 at 7:40 pm

    4 stars
    Great recipe yet again Nagi. I would increase the chicken to at least 300 grams, double the onion and garlic. I also added coriander as a garnish. Nagi, I used fresh packet noodles and it would be great to understand how much to use – assume approx 750 grams.

    Reply
  15. DP says

    December 11, 2021 at 2:28 pm

    My favourites drunken noodles alway have a good dose of galangal or ginger

    Reply
  16. MAR2U says

    December 6, 2021 at 8:35 pm

    5 stars
    This was a winner! I doubled the recipe and only used some chili flakes due to some picky eaters, but otherwise stuck to the recipe. Thank you for such a simple noodle dish anyone can make at home!

    Reply
  17. Marriette Franco says

    November 10, 2021 at 4:24 am

    I am confused about the Chili’s bird side chilies or Thai chilies where do I find those

    Reply
    • Nagi says

      November 10, 2021 at 5:33 pm

      Hi Mariette – bird’s eye (or Thai chillies) are small, red, very hot and spicy chillies commonly used in Thai cooking. You can find them at grocery stores or where Asian ingredients are sold. N x

      Reply
    • Linda says

      January 22, 2022 at 7:24 pm

      5 stars
      Absolute ripper!! This has definitely made our favourites list! I love your Thai recipes – thank you

      Reply
  18. Erin says

    November 5, 2021 at 8:58 am

    5 stars
    So delicious! I tried this tonight and I’m so happy it tastes almost exactly like the pad kee mao dish at my favourite thai restaurant! I will make this all the time!

    Reply
  19. Meg says

    October 27, 2021 at 5:50 pm

    5 stars
    So gooood! My partner even said geez I’d be stoked if I got this meal at a restaurant, I’ll take that! So thankyou! 🙂

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2022 · All Rights Reserved Back to Top