Introduction

Best Drunken Noodles—also known as Pad Kee Mao—are bold, spicy, and packed with intense Thai flavor. Wide rice noodles are stir-fried with garlic, chilies, savory sauces, and fragrant Thai basil to create a dish that’s smoky, slightly sweet, and unapologetically spicy. Despite the name, there’s no alcohol involved; the “drunken” reputation comes from its fiery kick and late-night appeal. Fast, vibrant, and restaurant-quality, this dish is a weeknight powerhouse.

Why you’ll love this recipe

Big, bold Thai flavors
Ready in under 30 minutes
Customizable protein and heat level
One-pan stir-fry convenience
Better than takeout at home

Ingredients (serves 2–3)

8 oz wide rice noodles
2 tbsp vegetable oil
4 cloves garlic, minced
2–3 Thai chilies, sliced (adjust to taste)
1 cup bell peppers, sliced
1 cup onion, sliced
1 cup protein of choice (chicken, beef, shrimp, tofu)
1 cup Thai basil leaves

Sauce

2 tbsp oyster sauce
1½ tbsp soy sauce
1 tbsp fish sauce
1 tsp dark soy sauce
1 tsp sugar

Essential Tools and Equipment

Large wok or skillet
Mixing bowl
Tongs or a spatula
Knife + cutting board

Step-by-step process (detailed)

1. Prepare the noodles

Soak rice noodles in hot water for 20–30 minutes until pliable but not mushy. Drain well and set aside. Properly softened noodles prevent breaking during stir-fry.

2. Mix the sauce

In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar. Set aside so it’s ready to go—stir-frying moves fast.

3. Heat the pan

Heat a wok or large skillet over high heat until very hot. Add vegetable oil and swirl to coat the pan evenly.

4. Bloom garlic and chilies

Add minced garlic and sliced chilies. Stir-fry 10–15 seconds until fragrant—do not let them burn.

5. Cook the protein

Add your protein and stir-fry 2–4 minutes until cooked through. Push the protein to the side of the pan.

6. Add vegetables

Add onions and bell peppers. Stir-fry 1–2 minutes until slightly softened but still crisp.

7. Add noodles and sauce

Add drained noodles and pour the sauce evenly over them. Toss continuously using tongs to coat noodles and prevent sticking.

8. Stir-fry aggressively

Cook 2–3 minutes, allowing noodles to char slightly in the pan for smoky flavor. Keep tossing to avoid burning.

9. Finish with basil

Turn off the heat and fold in Thai basil. The residual heat will wilt the leaves and release their aroma.

10. Serve immediately

Serve hot straight from the pan for the best texture and flavor.

Mistakes to avoid

Using low heat — no smoky flavor
Over-soaking noodles — mushy texture
Skipping dark soy — flat color
Overloading the pan — steaming instead of frying
Adding basil too early — dull flavor

Variations of Best Drunken Noodles

Extra Spicy — add chili paste or more fresh chilies
Seafood — use shrimp or squid
Vegetarian — tofu with soy sauce instead of fish sauce
Low-Sodium — reduce soy and oyster sauce
Street-Style — add baby corn or green beans

Tips for storage & make-ahead

Best eaten fresh
Refrigerate leftovers up to 2 days
Reheat quickly in a hot pan
Avoid microwaving for the best noodle texture

Frequently Asked Questions

Is there alcohol in drunken noodles?
No—the name refers to bold flavor, not alcohol.

Can I use regular basil?
Thai basil is best, but Italian basil works in a pinch.

Why are my noodles sticking?
The pan wasn’t hot enough, or the noodles were too wet.

What protein works best?
Chicken and shrimp are the most popular.

Conclusion

Best Drunken Noodles delivers everything great Thai food promises—heat, aroma, and bold flavor in every bite. With chewy noodles, spicy garlic-chili punch, and fragrant basil, this dish is fast, fiery, and deeply satisfying. Once you master it, takeout won’t stand a chance.