Authentic Drunken Noodles (Pad Kee Mao): Bold, Spicy, and Irresistibly Thai

Craving a Thai dish that’s bold, spicy, and packed with flavor? Look no further than Authentic Drunken Noodles, or Pad Kee Mao. This fiery stir-fry combines tender rice noodles, vibrant vegetables, and fragrant Thai basil in a savory, slightly sweet sauce that clings to every bite. It’s the perfect meal when you want something quick, comforting, and restaurant-worthy—all from the comfort of home.

Despite the name, there’s no alcohol in this dish! Legend has it these noodles earned their name because they’re a favorite among late-night revelers, often enjoyed after a night of drinking. One bite, and you’ll understand why—they’re satisfyingly spicy, incredibly flavorful, and downright addictive.

What Are Drunken Noodles?

Pad Kee Mao, which translates to “drunken stir-fry,” is a beloved Thai street food known for its rich umami flavor and spicy kick. Unlike Pad Thai, which is sweet and tangy, Drunken Noodles are bolder—featuring a deeper, smokier profile and fresh Thai basil for that unmistakable aroma.

Think of it as comfort food with personality: chewy rice noodles stir-fried in a garlicky, spicy sauce with crisp veggies and tender meat (or tofu, if you prefer). It’s quick to prepare and endlessly customizable.

Why You’ll Love This Recipe

• Bursting with Flavor – Sweet, salty, spicy, and umami all in one dish

• Quick to Make – Ready in under 30 minutes

• Customizable – Add your favorite protein or veggies

• Better Than Takeout – Cheaper, fresher, and just as tasty

Ingredients for Authentic Drunken Noodles

Here’s what you’ll need to bring this dish to life:

• 8 oz flat rice noodles

• 2 tbsp vegetable oil

• 3 cloves garlic, minced

• ½ cup onion, sliced

• 1 cup bell peppers, sliced

• 1 cup snap peas

• 1 cup Thai basil leaves

• 3 tbsp soy sauce

• 1 tbsp oyster sauce (or vegetarian alternative)

• 1 tbsp sugar

• 1 tbsp chili garlic sauce (adjust to taste)

Tip: Use wide rice noodles for authenticity and chewy texture.

How to Make Drunken Noodles: Step-by-Step

1. Cook the Noodles
   Boil rice noodles according to package directions until al dente. Drain, rinse under cold water, and set aside.

2. Heat the Oil
   In a hot wok or large skillet, heat the vegetable oil over medium-high heat.

3. Sauté Aromatics
   Add garlic and onions. Stir-fry for about 1 minute until fragrant and lightly golden.

4. Add Veggies
   Toss in bell peppers and snap peas. Stir-fry for 3–4 minutes until slightly softened but still crisp.

5. Sauce and Noodles
   Add the cooked noodles to the wok. Pour in soy sauce, oyster sauce, sugar, and chili sauce. Toss everything together until evenly coated.

6. Add Thai Basil
   Stir in Thai basil leaves and cook for another 1–2 minutes until wilted and aromatic.

7. Serve Immediately
   Dish up while hot and garnish with extra basil or red pepper flakes if desired.

What to Serve with Drunken Noodles

• Thai Cucumber Salad – A cool, crisp contrast to the heat

• Spring Rolls or Dumplings – For a full Thai takeout-style experience

• Thai Iced Tea or Sparkling Lemonade – Balances the spiciness perfectly

Tips for Perfect Drunken Noodles

• Don’t Overcook the Noodles – They’ll cook more in the wok

• Use High Heat – A hot wok adds the classic smoky flavor

• Adjust the Spice – Add chili sauce slowly and taste as you go

• Swap Proteins – Chicken, shrimp, tofu, or beef all work beautifully

• Go Fresh – Thai basil is key; don’t substitute with Italian basil if you can avoid it

Storage & Reheating Tips

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat in a skillet with a splash of water or oil until warmed through.

• Freeze for up to 2 months; thaw before reheating.