Drunken Noodles, also known as Pad Kee Mao, is a famous Thai dish that is loved for its bold flavors and satisfying textures. Traditionally made with wide rice noodles, this dish combines spicy and savory elements to create a meal that is both exciting and comforting.
Why Make This Recipe
Making Drunken Noodles at home means you can customize it to your taste. It’s a quick and easy recipe that makes use of simple ingredients while delivering a restaurant-quality dish. Plus, you can control the heat by adjusting the amount of chili you use!
How to Make Drunken Noodles
Ingredients:
- 7 oz / 200g dried rice noodles (wide)
- 2 tbsp oil (peanut, vegetable or canola)
- 3 large cloves of garlic (minced)
- 2 birds eye chili or Thai chilies (deseeded, very finely chopped)
- 1/2 onion (sliced)
- 200g / 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)
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Directions:
- Prepare noodles according to packet directions.
- Mix the sauce ingredients in a small bowl.
- Heat oil in a wok or a large heavy-based skillet over high heat.
- Add garlic and chili and cook for about 10 seconds. Be cautious! The chili might make you cough!
- Add onion and cook for 1 minute.
- Put in chicken and fish sauce, frying until cooked, which should take around 2 minutes.
- Add green onion, noodles, and the sauce. Cook for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and add basil immediately. Toss until just wilted and serve right away.
How to Serve Drunken Noodles
Serve Drunken Noodles hot straight from the wok. You can top them with additional basil or chili if you like it spicy. A squeeze of lime can also add a nice touch. Enjoy it on its own or with your favorite Asian sides.
How to Store Drunken Noodles
If you have leftovers, let them cool down, place them in an airtight container, and store in the fridge. They should last for up to 2 days. To reheat, just warm them in a pan with a little oil or in the microwave.
Tips to Make Drunken Noodles
- Use fresh ingredients for the best flavor. Fresh basil and good-quality chicken can really enhance the dish.
- Adjust the amount of chili to your spice tolerance. More chilies will give you a spicier dish!
- If you can’t find Thai basil, regular basil is a great alternative, but the taste will be slightly different.
Variation
You can easily make this dish vegetarian by substituting chicken with tofu or adding more vegetables like bell peppers, broccoli, or carrots.
FAQs
1. Can I use other types of noodles?
Yes, you can use other types of noodles, but wide rice noodles are traditional for this dish.
2. Can I make Drunken Noodles without meat?
Absolutely! You can omit the chicken and add more veggies or tofu to keep it vegetarian.
3. What if I can’t find Thai basil?
If you can’t find Thai basil, regular basil will work as a substitute. The flavor will differ slightly, but it will still be delicious!
Enjoy making and sharing your homemade Drunken Noodles! It’s a dish that brings a taste of Thailand right into your kitchen.
Drunken Noodles
Ingredients
Noodles and Sauce
- 7 oz dried rice noodles (wide) You can also use other types, but wide rice noodles are traditional.
- 2 tbsp oil (peanut, vegetable or canola) Use your preferred type of oil.
- 3 large cloves garlic (minced) Freshly minced garlic for best flavor.
- 2 pieces birds eye chili or Thai chilies (deseeded, very finely chopped) Adjust according to your spice tolerance.
- ½ onion onion (sliced)
- 200 g chicken thighs (cut into bite-size pieces; breast ok too) Good-quality chicken enhances the dish.
- 2 tsp fish sauce (or soy sauce) Fish sauce adds authentic flavor.
- 2 pieces green onions (cut into 3cm/2″ pieces)
- 1 cup Thai or Thai Holy Basil leaves (sub regular basil) Regular basil can be used as a substitute.
- 3 tbsp oyster sauce
- 1 ½ tbsp light soy sauce
- 1 ½ tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Instructions
Preparation
- Prepare noodles according to packet directions.
- Mix the sauce ingredients in a small bowl.
Cooking
- Heat oil in a wok or a large heavy-based skillet over high heat.
- Add garlic and chili and cook for about 10 seconds. Be cautious! The chili might make you cough!
- Add onion and cook for 1 minute.
- Put in chicken and fish sauce, frying until cooked, which should take around 2 minutes.
- Add green onion, noodles, and the sauce. Cook for 1 minute until the sauce reduces and coats the noodles.
- Remove from heat and add basil immediately. Toss until just wilted and serve right away.
