Drunken Noodles

Drunken Noodles, also known as Pad Kee Mao, is a savory noodle dish featuring tender rice noodles and crispy chicken, stir-fried with an aromatic blend of Thai basil, garlic and soy sauce! It is an easy and flavorful meal, perfect for weeknight dinners!

The Best Drunken Noodles Recipe

Thai drunken noodles are a savory, umami packed noodle dish that is unlike anything you have ever tried! This is a popular take out dish from Thai restaurants, that is actually so easy to make at home.

Drunken noodles may look similar to pad thai, but they have a completely different flavor profile. Pad thai uses tamarind, peanuts and lime for a slightly tangy, sweet flavor, whereas these drunken noodles are super savory with a deep umami flavor! You can make them spicy, or keep them exactly how the recipe is written here, depending on your preference!

Ingredients Needed

There are three separate components of this drunken noodles recipe. The chicken and marinade, the sauce, and the actual noodles! Here’s what you’ll need:

Chicken Marinade

• Chicken Breast: I used diced chicken breast here. You can also use boneless, skinless chicken thighs if you prefer!
• Soy Sauce: Soy sauce acts as the salt and makes the chicken very flavorful.
• Sesame Oil: A little bit of sesame oil adds a slightly nutty flavor!
• Cornstarch: To make sure the chicken gets crispy!

Sauce

• Oyster Sauce: Oyster sauce adds an umami flavor that you won’t otherwise get!
• Light Brown Sugar: Brown sugar adds just a little hint of sweet, caramelized flavor.
• Low Sodium Soy Sauce and Dark Soy Sauce: I use a combination of low sodium soy sauce and dark soy sauce here. Dark soy sauce is thicker and slightly sweeter than regular soy sauce, so a combination is great for maximum flavor.
• Water: Just a little bit of water is needed!

Drunken Noodles

• Oil: You can use a simple, flavorless oil like canola or vegetable oil.
• Veggies: I used bell peppers, green onions, ginger and garlic!
• Noodles: Thick rice noodles work best here.
• Basil: Thai basil is best, but you can use regular fresh basil, too!

How to Make This Recipe

1. Marinate the Chicken: Add the chicken, soy sauce, sesame oil, and cornstarch to a medium bowl. Toss to combine and marinate for 10 minutes. Meanwhile, make the sauce.

2. Make the Sauce: Add the oyster sauce, brown sugar, soy sauce, dark soy sauce, and water to a small bowl and whisk to combine. Set aside.
3. Cook the Noodles: Prepare the noodles according to package instructions. You can either boil them for a couple minutes or allow them to soak in warm water (this method takes longer).
4. Sauté the Chicken: Heat 1 tbsp of oil in a large skillet over medium high heat. Add in chicken and cook for 4-5 minutes or until the chicken is golden brown and cooked through. Remove from the pan and set aside.

5. Sauté Vegetables: Heat the remaining tablespoon of oil in the same pan. Add in the bell peppers, white part of the green onions and ginger. Sauté for 3-4 minutes. Add the garlic and cook for an additional minute.

6. Assemble: Add the chicken back into the pan along with the cooked noodles and sauce. Toss to coat the noodles and chicken in the sauce. Remove from the heat and add in the the Thai basil and the remaining green onions. Serve immediately with sesame seeds for topping and enjoy!

Tips for Success

• Add more veggies! You can feel free to add more veggies like carrots, zucchini and mushrooms!
• Add some spice! Traditionally, drunken noodles are spicy. I didn’t add spice to mine, but you can definitely add spice in the form of sriracha or red pepper flakes!
• Drunken noodles are made with an extra wide rice noodle that is sometimes hard to find. You can use a pad thai rice noodle or you can even use linguini if you prefer!

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