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!

Drunken noodles in a skillet.

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!

Kelley Simmons Kelley’s Tips

How To Make The Best Drunken Noodles at Home

  • Cook over high heat! Stir fries get their flavor from fast high heat cooking thanks to the caramelization. To mimic restaurant style takeout make sure to turn the heat up and keep an eye on it!
  • 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!
  • Make sure not to overcook your noodles. They only need 1-2 minutes in boiling water or for best results soak in room temperature water for 30-60 minutes.
Kelley
Drunken noodles served in a white bowl with sesame seeds on top.

Ingredients

ingredients for drunken noodles
  • 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!
  • 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.
  • Veggies: I used bell peppers, green onions, ginger, garlic and Thai red chilies for a kick! You can use either 1 or 2 chilies to control the spiciness.
  • Noodles: Thick rice noodles work best here. If you can’t find thick rice noodles you can use a pad thai rice noodle or you can even use linguini if you prefer!
  • Basil: Thai basil is best, but you can use regular fresh basil, too!

How to Make Drunken Noodles At Home

  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.
Raw chicken marinating in a bowl with tongs.
  1. 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.
  2. 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. Boiling can tend to overcook the noodles and doesn’t cook them evenly. If you have the time I would recommend soaking them in room temperature water to rehydrate them! If using fresh noodles you can skip this step!
  1. 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.
Chicken being sautéed in a skillet on the stove.
  1. 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 Thai red chilies and cook for an additional minute.
Vegetables being sautéed in a skillet on the stove.
  1. 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!
Drunken noodles after being cooked and assembled in a skillet.

Drunken Noodles FAQ

What are drunken noodles?

Drunken noodles, also know as Pad Kee Mao, is a stir-fried, savory noodle dish originating from Thailand with veggies, chicken and Thai red chilies for a kick. The reason they are called drunken noodles is because they are often enjoyed with an ice cold beer to cool down the spice.

How should I store leftover drunken noodles?

You can store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave until heated through!

Drunken noodles in a skillet.

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    Recipe

    Drunken Noodles

    5 from 5 votes
    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!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Marinating Time: 10 minutes
    Total Time: 30 minutes
    Serves 4
    Rate Print

    Ingredients 

    Marinade

    • 10 ounces chicken breast, sliced thinly
    • 2 tbsp soy sauce
    • 1 tbsp sesame oil
    • 2 tsp cornstarch

    Sauce

    • 3 tbsp oyster sauce
    • 2 tsp light brown sugar
    • 2 tbsp low sodium soy sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp water

    Drunken Noodles

    • 2 tbsp oil
    • 1 medium red bell peppers, sliced thin
    • 4 green onions, green and white parts separated
    • 2 tsp ginger, minced
    • 4 cloves garlic, minced
    • 1-2 Thai red chilies, sliced depending on your spice level
    • 8 ounces rice noodles
    • 1 cup thai basil or regular basil, sliced

    Instructions

    Marinade Chicken:

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

    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.

    Cook Noodles:

    • Prepare the noodles according to the recipe instructions. You can either boil them for a couple minutes or allow them to soak in room temperature water.

    Cook Chicken:

    • Heat 1 tbsp 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.

    Saute Vegetables / Assemble:

    • Heat the remaining tablespoon of oil in the same pan.
      Add in the bell peppers, white part of the green onions and ginger.
      Saute for 3-4 minutes. Add in garlic and Thai chilies and cook for an additional minute.
    • Add the chicken back to 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 thai basil and the remaining green onions.
      Serve immediately with sesame seeds for topping and enjoy!

    Nutrition Information

    Calories: 429kcalCarbohydrates: 57gProtein: 20gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 45mgSodium: 1601mgPotassium: 476mgFiber: 2gSugar: 4gVitamin A: 1389IUVitamin C: 43mgCalcium: 52mgIron: 2mg

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