Aug 19, 2021

Thai Drunken Noodles

Prep Time: 5

Cook Time: 15

5 from 2 votes

Thai drunken noodles are a quick 20-minute Thai-inspired noodle dish made with wide rice noodles, garlic, Thai chilies, fish sauce, soy sauce, tomatoes, and fresh basil.

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These easy, four-step Thai drunken noodles, also known as Pad Kee Mao, are a quick and flavorful noodle dish made with wide rice noodles tossed in a savory soy and fish sauce with garlic, Thai chilies, juicy tomatoes, and fresh basil. Unlike many restaurant versions that are cooked as a stir-fry, this recipe makes a simple sauce separately and pours it over the cooked noodles, making it an especially easy weeknight dinner. The combination of umami-rich sauce and fresh basil gives the noodles plenty of bold Thai-inspired flavor in just 20 minutes. For more Thai-inspired noodle dishes, try my peanut noodles with charred limes. I also love serving these noodles with Thai lime beef for a crowd-pleasing combination.

	Why You’ll Love This Recipe
	Quick weeknight dinner – These Thai drunken noodles come together in about 20 minutes with just 5 minutes of prep and 15 minutes of cooking.
Big flavor – Fish sauce, soy sauce, garlic, Thai chilies, tomatoes, and fresh basil create a savory, spicy, and slightly sweet sauce.
Better the next day – The rice noodles absorb even more of the sauce as they sit, making this a great make-ahead meal.

Key Ingredients in This Recipe

Thai bird’s eye chili – Bird’s eye chilies or Thai chilies are small, pointy chili peppers that pack a punch. They add an intense heat with fruity flavor to dishes rating between 50,000 and 100,000 Scoville units. They can sometimes be difficult to find, so I usually buy a large bag of them at my local Asian grocery stores. I store them in the freezer in a resealable plastic bag. It’s actually easier to cut them when they are frozen.
Rice noodles – I use medium-thickness wide rice noodles. They are the ones that look similar to fettuccine. These noodles are simply made from rice flour and water (though sometimes tapioca flour or cornstarch are added) making them naturally gluten-free.
Fish sauce – I love the funky umami flavor fish sauce adds to any dish. It’s a great way to enhance the flavor of curries or even chicken wings. The flavor comes from a process of fermenting fish over a long period of time.
Soy sauce – I use reduced sodium soy sauce so that I can control the amount of salt in the recipe, adding more if needed.
Basil – I use sweet basil, the most common variety found at grocery stores in the US for this recipe based on availability. If you can find it, swap it for Thai basil for a more authentic take on drunken noodles.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

Rinse the noodles immediately. Once the rice noodles are al dente, run them under cold water and drain them well before adding the sauce. This stops the cooking process and helps prevent the noodles from becoming overly soft while they absorb the sauce.

Swaps and Substitutions

Rice noodles: Use wide rice noodles similar to fettuccine for the best texture, or substitute another rice noodle if needed.
Thai chilies: Use serrano or Fresno chilies for a milder heat level, or add more Thai chilies if you want the noodles spicier.
Fish sauce: Fish sauce provides the signature savory, funky flavor, but you can use additional soy sauce if needed. The finished dish will have a different flavor without the fish sauce.
Soy sauce: Use tamari for a gluten-free option, or use regular soy sauce if reduced-sodium soy sauce is not available.
Chicken stock: Substitute vegetable stock if you want to make the noodles vegetarian, though you will also need to replace the fish sauce with a vegetarian alternative.
Basil: Use Thai basil if you can find it for a more traditional flavor, or use sweet basil as written in the recipe.
Tomatoes: Use Roma tomatoes or ripe tomatoes on the vine as called for in the recipe, depending on what is available.

How to Make Thai Drunken Noodles (Step-by-Step)

cooked rice noodles. — **Step 1:** **Cook the rice noodles.**
Boil a large pot of water over medium-high heat for the rice noodles. Cook until the noodles are al dente, stirring occasionally, about 6 minutes. Run under cold water, then drain, and set aside in a large serving bowl.

sautéed garlic and chilies. — **Step 2: Sauté the aromatics.**
In a large pot, heat vegetable oil, add the garlic and Thai chilies, sauté until the garlic begins to slightly brown, about 30 seconds to a minute.

Soy tamarind sauce being simmered. — **Step 3: Make the sauce.**
Add the fish sauce, soy sauce, chicken stock and sugar to the aromatics. Stir and let simmer.

Pad Kee Mao Recipe served with steak. — **Step 4:** **Assemble and serve.**
Remove the sauce from the stove and pour over noodles. Toss to coat evenly. Add the chopped tomatoes and basil leaves. Serve warm.

How to Serve This Recipe

As a main course: Serve the Thai drunken noodles warm as a quick weeknight dinner.
With protein: Top the noodles with cooked steak, chicken, shrimp, or tofu for a more substantial meal.
With vegetables: Add sautéed broccoli, bell peppers, baby corn, or greens such as spinach for extra vegetables.
For spice lovers: Add extra chopped Thai chilies to the finished noodles for more heat.
For meal prep: Make the noodles a day ahead and serve them the following day, when the rice noodles have had more time to absorb the sauce.

How to Store This Recipe

Refrigerator: Store leftover Thai drunken noodles in an airtight container in the refrigerator for up to 3 days.
Best texture: These noodles actually hold up well after storing because the rice noodles continue absorbing the sauce as they sit.
Reheating: Reheat gently in the microwave or in a skillet over medium-low heat, adding a small splash of water or chicken stock if the noodles have become too dry.
Fresh basil: If possible, add a little fresh basil after reheating to brighten the leftovers.
Make ahead: The recipe can be prepared a day in advance, and the noodles may have even more flavor after resting overnight.

FAQ – Frequently Asked Questions

Are Thai drunken noodles spicy?

They can be spicy, depending on how many Thai chilies you use. This recipe is intentionally less spicy than many restaurant versions, so you can increase the amount of Thai chilies to suit your preferred heat level.

What kind of noodles are best for Thai drunken noodles?

Wide, medium-thickness rice noodles are ideal for Thai drunken noodles. Look for noodles that are similar in width to fettuccine because they hold the savory sauce well.

Can I make Thai drunken noodles ahead of time?

Yes. Thai drunken noodles can be made a day ahead and stored in the refrigerator. The noodles absorb more of the sauce as they sit, so the leftovers can be especially flavorful the next day.

Can I add protein to Thai drunken noodles?

Yes. Cooked steak, chicken, or tofu can be added to Thai drunken noodles, and additional vegetables such as broccoli, bell peppers, baby corn, or sautéed greens can also be included.

Other Recipes to Try

If you can’t get enough of Thai-inspired cuisine, take a look at some of my favorite recipes below:

Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!

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