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!
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!
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.
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!
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!
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
More Thai Food favourites
(Yes, I ❤️ Thai Food, in case you hadn’t figured it out!)
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Drunken Noodles (Pad Kee Mao)
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:
Nutrition Information:
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!! 😂)
Nadia says
You are amazing! your recipes are delicious and gorgeous. What a good cook you are. Were you or are you a chef? or you just love to cook? Thanks for the inspiration, Nagi!
Trudi Matthews says
Hi Nagi, I’m so happy I came across your fabulous recipes, Love to cook all of them 💖.Tomorrow it will be the Drunken Noodles! Hope they will look like yours 😃
Nagi says
I hope you love it Trudi – love to know what you think! N x
Anne says
Do you think this can be meal prepped for 5 days of lunches? Will it last in the fridge or can I freeze it in containers and thaw out the night before? Has anyone or yourself tried this? Thanks so much!!
Nagi says
Hi Anne, the only problem with freezing is the noodles become brittle and break when defrosted! I would say it would be fine for 3 days in the fridge – N x
Cathy says
This was really salty and I generally like food that way. Not sure about this recipe although I love the blog and cook a lot of recipes. Tomorrow night is marinated salmon with potato salad.
Nagi says
Hi Cathy, sorry you found it too salty – did you cook the recipe as written or make any changes? N x
Katie Ward says
I came upon your recipes, everything looks so delicious, can’t wait to try them. I love Thai food!
Nagi says
Love to know what you think once you try them Katie – keep me updated!
Julie says
This was delicious! BUT, so, so salty. Perhaps I did something wrong? My oyster sauce was super thick, maybe it should have been watered down. Thoughts? Thanks!
Pg says
Perhaps the oyster sauce and/or fish sauce. I have a great asian store around the corner, and the informed me that Thai oyster sauce is saltier than Chinese. I always use Lee Kum Kee
Kayla says
Hi! I love your recipes, I made this and Tom Yum today and I am blown away by how delicious and similar they were to a good restaurant! Question- I used fresh noodles and soaked them prior. The end result seemed alittle dry on the sauce, I think I cooked too long in order to compensate for the raw noodles. When you add the noodles and sauce you only cook for a few minutes?
Nagi says
Hi Julie, sorry you had issues here – it shouldn’t be that salty, did you make any changes to the recipe or did you use everything as written? – N x
Steve Larsen says
Wow, just wow! I’ve tried several Pad Kee Mao recipes trying to match one of my lunch restaurants and yours came as close as any. I’m quite surprised the effect of the basil, I didn’t chop it and it wilted into the sauce great!
Thank you so much!
Melissa says
Hello, what if I don’t have light soy sauce? I only have low sodium and regular.
Pg says
Perhaps the oyster sauce and/or fish sauce. I have a great asian store around the corner, and the informed me that Thai oyster sauce is saltier than Chinese. I always use Lee Kum Kee
Aishah says
Hi Nagi,
This looks appetising. Can i opt out basil leaves?
Nagi says
Hi Aishah, the basil leaves give this the true authentic taste, but you can totally leave them out if you prefer – N x
Ripa says
What can I substitute oyester sauce for?
Nagi says
You can buy mushroom based oyster sauce if you’re unable to have shellfish 🙂
Poonam Patel says
Hi! I wanted to make this recipe with tofu instead of chicken – how would I do this? I was also hoping to figure out what to use instead of the oyster and fish sauces. I am trying to make a vegetarian version but still want to get the flavors! Please let me know – also love your recipes 🙂
Nagi says
Hi Poonam, I’d use firm tofu and throw the tofu in at the very end to cook through. You can also buy mushroom based oyster sauce – perfect for vegetarians 🙂
Jenny says
What about the fish sauce? Still use the same amount, but use it with sauce? Thanks in advance! 🙂
Lisa says
My grocery does not have the Thai chili peppers. What should I use to sub?
Nagi says
Hi Lisa, can you find Birdseye? Any chilli will be fine, just adjust to suit your heat preference!
wendy mitchell says
all of your recipes sound and look so delicious, thank you so much!!!
Nagi says
Thank you so much Wendy!
Soobin Rothenberg says
awesome! i missed thai stir fry so much!! i think i will cook this recipe again with more veriaty of veges thank you for the recipe 🙂
Nagi says
You’re so welcome Soobin – N x
Denise Burton says
This is a fabulous recipe. I prepared everything in the afternoon & then put it altogether really quickly for a family dinner. The Thai Basil is the stand out ingredient I think.
Nagi says
Yes, you just can’t beat that flavour can you!
Janice says
I made this and absolutely loved it. The first time I used chicken but I’m fixing it tonight with steak. Definitely a keeper!
Nagi says
Enjoy Janice!!
Ashton says
This looks amazing!! I was wondering – if I were to leave out the chicken should I also leave out the fish sauce?
Christi Saengs says
I would definitely leave it in as it gives that umami flavour
Clara says
Thank you for so many easy to make very tasty recipes!!
Can I ask what wok you use? Or any recommendations on where to buy? I’m also Sydney based.
Thanks 🙂
Nagi says
Hi Clara, If you head to one of the asian supermarkets in Sydney (I usually go to Chatswood) you’ll find a large range of woks – N x
Clara Cutler says
Thanks Nagi 🙂
Kevin says
This dish is absolutely superb. We eat it at least once a week. Unfortunately we only get regular basil here but it still works perfectly! Thank you
Nagi says
I’m so glad you love it Kevin!!
Stephanie K says
Just wanted to say that I love your site and every recipe I have made of yours to date! I will be trying this one tonight 🙂
Nagi says
Thanks so much Stephanie, love to know what you thought of this recipe!