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    Whisk Affair » Recipes » Meal Type » Main Course » Drunken Noodles

    Published: Mar 5, 2021 | Last Updated On: Jun 28, 2021 by Neha Mathur

    Drunken Noodles

    1860 shares
    Jump to Recipe

    Make these quick, easy Thai Drunken Noodles (Pad Kee Mao) in under 30 minutes for a delicious Asian dinner. These can be made vegetarian or with the meat of your choice.

    I make noodles very often as they are loved by everyone at home. Here are some of my other noodle favorites: Pad Thai Noodles, Hakka Noodles, Chilli Garlic Noodles, Peanut Sesame Noodles, and Schezwan Noodles.

    Drunken noodles served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to Make Drunken Noodles
    • Variations
    • Serving Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    A perfect combination of savory and spicy, Thai Drunken Noodles (Pad Kee Mao) are my all-time favorite noodle dish to make for a comforting meal. These are very popular in Thailand and in Thai restaurants all over the world.

    This stir-fry Thai noodle dish is fast and easy to make and comes together in under 30 minutes.

    Pad Kee Mao literally translates to “Eaten with Cold Beer.” These noodles are sold on the streets of Thailand, and if you have ever tried them, you know how spicy they are. These street-style noodles are so spicy that I’m sure you’ll be chugging down chilled beer after every bite. That explains the name, “Eaten with Cold Beer,” right? 🙂

    On the other hand, some people say these are called drunken noodles because they are a cure for hangovers. Others say they are named so because they are the perfect noodles to enjoy after a night of drinking.

    Whatever is in the name, I can vouch that Pad Kee Mao taste incredibly delicious and are a breeze to make.

    One perk of making these at home is you can control the heat. My recipe will yield mildly spiced noodles, but if you want them even milder, feel free to reduce the amount of chilies you use.

    When preparing these noodles at home, you can also make a lot of modifications depending on what you have at hand and your taste preferences. Use ingredients that are easily available, add veggies of your choice and make a non-vegetarian version by adding meat of your liking.

    Ingredients

    Drunken Noodles Ingredients.

    Noodles – If you have had Drunken Noodles in Thailand, you know they are prepared with fresh wide rice noodles. In Thailand, you will find fresh rice noodles easily in the refrigerated section of grocery stores.

    But if you do not have access to fresh noodles, use dried extra-wide rice noodles. Opt for flat noodles, but if you cannot find them, either, use any rice noodles available. I used pad Thai noodles here, as these were the closest available. Linguine pasta also works wonderfully in this recipe.

    Thai Basil – There are two types of Thai basil: regular Thai basil and Thai holy basil. Use whichever is available. If you can’t find either, then use Italian basil. Italian basil lacks the aniseed flavor of Thai basil, but it is better than no basil!

    Vegetables – I have used onions, baby corn, bell peppers, and green onions, but feel free to use other veggies such as broccoli, zucchini, mushrooms, carrots, etc.

    Oil – You can use any vegetable oil of your choice to make these delicious noodles.

    Other Ingredients – Other basic ingredients required to make this yummy dish are garlic and Thai bird’s-eye chilies.

    Thai bird’s-eye chilies add the right amount of heat and spiciness to the dish. If you can’t find them, use any spicy fresh red chilies.

    Tip – Bird’s-eye chilies are very hot. While chopping them, wear gloves and wash your hands well with soap after chopping. You can also reduce their amount used in the recipe if you cannot handle the heat.

    Drunken Noodles Sauce Ingredients.

    Sauce – The sauces used in this dish are dark soy sauce, light soy sauce, fish sauce, and oyster sauce. The combination of these creates a full flavor that makes this dish even more delicious. You can replace dark and light soy sauce with an all-purpose soy sauce.

    Others – You can also top these spicy noodles with crushed roasted peanuts or fried garlic.

    I made this dish vegetarian, but you can add protein like chicken, shrimp, pork, etc. Tofu also goes great in this dish.

    How to Make Drunken Noodles

    Before beginning to cook this dish, have all the ingredients ready. For once you begin stir-frying, cooking must be done quickly, on high heat.

    In a bowl or measuring cup, mix the sauce ingredients: 2 teaspoon dark soy sauce, 2 teaspoon light soy sauce, 2 teaspoon fish sauce, 2 teaspoon oyster sauce, 2 teaspoon brown sugar, ¼ teaspoon ground pepper, and 1 tablespoon water.

    Notes: You can use 4 teaspoon of all-purpose soy sauce in place of the dark and light soy sauce. Skip the fish sauce and oyster sauce for a vegan version.

    Sauces mixed in a measuring cup.

    Cook the rice noodles according to package directions. Drain and set aside.

    Cooked rice noodles.

    Heat 2 tablespoon vegetable oil in a wok over high heat.

    Oil heating in a wok.

    Once the oil is hot, add 1 teaspoon finely chopped garlic, 2-3 chopped bird’s-eye chilies, and ¼ cup thinly sliced onion. Sauté for 30 seconds on high heat. Stir continuously to avoid burning.

    Garlic, onion and chili added to the wok.

    Add 4-5 baby corn (sliced into quarters), ½ cup sliced mixed bell peppers, ½ cup chopped green onion, and 1 cup of torn Thai holy basil. Sauté for a minute on high heat.

    Veggies added to the wok.

    Add the sauce mixture and cooked noodles to the wok and toss everything well.

    Cooked noodles and sauces added to the wok.

    You might see a little liquid at the bottom, but it will be absorbed by the noodles in a few minutes. The noodles will also get darker in color. Transfer the noodles to a serving bowl and top with crushed peanuts, sliced chilies, and Thai basil. Serve hot.

    Ready drunken noodles.

    Variations

    Vegan – If you’re looking for a vegan alternative, just skip the fish sauce and oyster sauce.

    With Chicken – To make these noodles with chicken, fry cubed chicken pieces in heated oil and take them out once they are cooked nicely. Then follow the same process as the vegetarian version and add the cooked chicken later and mix it in. Alternatively, you can add shrimp, beef, or any other protein to this recipe.

    Serving Suggestions

    These noodles are so flavorful that they are served on their own with some chili oil.

    If you are making them for brunch, you can serve Asian curries like Sweet and Sour Vegetables on the side.

    You might also like

    • Spicy Thai Pumpkin Red Curry
    • Thai Green Curry
    • Thai Red Curry
    • Thai Basil Chicken

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make these easy, and quick Thai Drunken Noodles (Pad Kee Mao) in under 30 minutes for a delicious Asian dinner. These can be made vegetarian or with any meat of your choice.

    Drunken Noodles Recipe

    Make these easy and quick Thai Drunken Noodles (Pad Kee Mao) in under 30 minutes for a delicious Asian dinner. These can be made vegetarian or with the meat of your choice.
    5 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Thai
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 463kcal
    Author: Neha Mathur

    Equipment

    • Wok

    Ingredients 

    For the sauce

    • 2 teaspoons dark soy sauce
    • 2 teaspoons light soy sauce
    • 2 teaspoons fish sauce
    • 2 teaspoons oyster sauce
    • 2 teaspoons brown sugar
    • ¼ teaspoon ground pepper
    • 1 tablespoon water

    For the noodles

    • 8 ounces dried rice noodles (225 g, flat and wide noodles are preferred)
    • 2 tablespoons vegetable oil
    • 1 teaspoon finely chopped garlic
    • 2-3 Thai bird's eye chilies (chopped)
    • ¼ cup finely chopped onion
    • 4-5 baby corn (sliced into quarters)
    • ½ cup sliced mixed bell peppers
    • ½ cup chopped green onions
    • 1 cup Thai holy basil

    For topping

    • 1 tablespoon crushed roasted peanuts
    • 1 bird's eye chili (sliced)
    • 2-3 Thai basil leaves
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    Instructions

    • Stir together the dark soy sauce, light soy sauce, fish sauce, oyster sauce, brown sugar, ground pepper, and water in a bowl or a measuring cup and set aside.
    • Notes: You can use 4 teaspoon of all-purpose soy sauce in place of dark and light soy sauce. Skip the fish sauce and oyster sauce for a vegan version.
    • Cook the rice noodles according to package directions. Drain and set aside.
    • Heat vegetable oil in a wok.
    • Once the oil is hot, add finely chopped garlic, chopped bird’s-eye chilies, and thinly sliced onion. Sauté for 30 seconds on high heat. Stir continuously to avoid burning.
    • Now add baby corn, mixed bell peppers, green onion, and Thai holy basil. Sauté for a minute on high heat.
    • Add the sauce mixture and the cooked noodles to the wok and toss everything well.
    • You might see a little liquid at the bottom, but it will get absorbed by the noodles in a few minutes. Transfer the noodles to a serving bowl and top with crushed peanuts, sliced chilies, and Thai basil. Serve hot.

    Notes

    Noodles – Try to get extra-wide rice noodles to make this dish. If you can’t, use any that are easily available. You can even use flat pasta like linguine.
    Chili – Bird’s-eye chilies are very hot. While chopping them, wear gloves and wash your hands well with soap after chopping. You can also reduce the amount used in the recipe if you cannot handle the heat.
    Basil – If Thai holy basil is not available, use the regular Thai basil or Italian basil.
    Vegan – To make this dish vegan, skip adding fish sauce and oyster sauce.
    Protein – For a non-vegetarian version, you can add chicken, shrimp, beef, or any other meat to this dish.

    Nutrition

    Calories: 463kcal | Carbohydrates: 55g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 817mg | Potassium: 248mg | Fiber: 2g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
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      Recipe Rating




    1. Sonya Atkins

      March 06, 2021 at 3:58 am

      5 stars
      I made Drunken Noodles for the 1st time and they were delicious! I used about a lb. of Rib Eye and added carrots & zucchini cut in matchsticks. I was disappointed that I could only find medium flat rice noodles, but they were just fine. I’m going to make it again and add a little seasoning next time, maybe Montreal.

      Reply
      • Neha Mathur

        March 08, 2021 at 4:16 am

        Happy to hear

        Reply
    2. Shashi at Savory Spin

      April 05, 2021 at 2:46 pm

      My mouth is watering looking at this – sounds so delicious!

      Reply
      • Neha Mathur

        April 06, 2021 at 12:32 pm

        Thanks

        Reply
    3. Jo

      July 25, 2021 at 12:33 am

      5 stars
      What a wonderful recipe! It was uncomplicated and well-balanced. My family all agreed it was one of the best noodle dishes I have prepared. I used 10mm rice noodles for the recipes, it was a perfect width IMO. Thanks for such a great recipe!

      Reply
      • Neha Mathur

        July 26, 2021 at 3:03 pm

        Happy to hear!

        Reply

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