There’s something about a big, steaming plate of noodles that just speaks to the soul—especially when they’re spicy, garlicky, and full of bold, aromatic Thai flavors. Drunken Noodles, or Pad Kee Mao, is one of those dishes that’s impossible not to love from the very first bite. It’s the kind of food that instantly transports you to a bustling street corner in Thailand, where sizzling woks fill the air with smoky, savory magic.
The name “Drunken Noodles” is a bit mysterious—despite what it suggests, there’s no alcohol in the dish. Legend has it that these noodles were originally created by someone needing a fiery meal after a long night out, or maybe it was a bold attempt to make a spicy dish that could stand up to strong drinks. Either way, it stuck. And while there are many versions, the essentials remain: chewy wide rice noodles, crunchy vegetables, fragrant garlic and basil, and a heat level that wakes up all your senses.
This is a dish I come back to again and again—especially on chilly evenings or whenever I want something fast, filling, and totally packed with flavor. Whether you’ve had a long day or you’re simply craving something bold and comforting, Drunken Noodles delivers every time. And the best part? You can whip it up in under 30 minutes.
Why You’ll Love This Recipe:
- Quick and easy – perfect for busy weeknights.
- Customizable – adjust the spice level, protein, and veggies to your liking.
- Authentic flavor – tastes like your favorite Thai takeout, but made right at home.
- Comforting yet light – the perfect balance of hearty noodles and fresh ingredients.
INGREDIENTS YOU’LL NEED:
- 200 grams wide rice noodles (fresh or dried and soaked)
- 200 grams boneless lamb, thinly sliced
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 4 cloves garlic, minced
- 2 Thai red chilies, finely chopped (adjust to taste)
- 1 small onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 cup green beans, trimmed
- 1/2 cup Thai basil leaves
- 2 tablespoons oil (vegetable or sesame)
HOW TO MAKE DRUNKEN NOODLES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep the noodles and ingredients.
If you’re using dried rice noodles, soak them in warm water for about 30 minutes or until they become pliable but not mushy. Drain and set aside. Have all your veggies chopped, meat sliced, and sauces measured out—this dish cooks fast, so it helps to have everything ready to go.
Step 2: Sear the lamb.
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the sliced lamb and stir-fry for 2–3 minutes, just until it’s browned and cooked through. Remove it from the pan and set aside.
Step 3: Cook the aromatics.
In the same pan, add another tablespoon of oil. Toss in the minced garlic and chopped chilies. Stir constantly so the garlic doesn’t burn—just 30 seconds to release all those incredible aromas.
Step 4: Add the veggies.
Add the onions, bell peppers, and green beans to the pan. Stir-fry for 2–3 minutes until they’re just starting to soften but still have a bit of crunch.
Step 5: Toss in the noodles.
Add the soaked (or fresh) rice noodles and give everything a good stir. Now add your cooked lamb back into the pan.
Step 6: Add the sauces.
Pour in the dark soy sauce, light soy sauce, oyster sauce, fish sauce, and brown sugar. Stir everything together gently so the noodles get evenly coated without breaking.
Step 7: Finish with Thai basil.
Just before serving, toss in the Thai basil leaves and give everything a final stir. The heat from the pan will wilt the basil slightly and release that signature herby fragrance.
HELPFUL TIPS:
- Use fresh noodles if you can find them. They give the dish that extra chewiness that really makes it special.
- Don’t skimp on the basil. Thai basil has a slightly spicy, licorice-like flavor that’s key to this dish. If you can’t find Thai basil, use regular basil in a pinch, but it won’t be quite the same.
- Prep before you cook. This dish comes together fast, so have all your ingredients ready to go before you turn on the heat.
- Adjust the heat level. Thai chilies are spicy. Start with one if you’re sensitive to heat and go from there.
- Cook on high heat. A hot pan is essential for that signature wok-charred flavor.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 2–3
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Dairy-Free
NOTES:
You can easily swap the lamb for chicken, beef, shrimp, or even tofu for a vegetarian version. Just keep in mind that the key is to slice the protein thinly and cook it quickly to keep it tender and juicy.
NUTRITIONAL INFORMATION: (Estimated per serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 4g
- Sugar: 8g
- Sodium: 950mg
FREQUENTLY ASKED QUESTIONS:
Can I make Drunken Noodles vegetarian?
Absolutely! Use tofu or extra veggies like mushrooms, snap peas, or carrots. Swap out the fish sauce for soy sauce or a vegetarian alternative.
What’s the difference between Drunken Noodles and Pad Thai?
Pad Thai is sweeter and more peanut-forward, while Drunken Noodles are spicier, bolder, and packed with basil. They’re both delicious in their own way!
Can I make this ahead of time?
These noodles are best fresh, but you can prep everything ahead (chop, slice, and mix the sauces), then cook in under 10 minutes when ready.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the noodles. Avoid microwaving if possible—it can make the noodles rubbery.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other noodle delights:
- Asian Ground Beef Noodles
- Chicken Buttered Noodles – A Comforting Classic
- Italian Drunken Noodles
- Yaki Udon Recipe: Japanese Stir-Fried Noodles
CONCLUSION
Drunken Noodles are everything you want in a comfort meal—warm, spicy, savory, and utterly satisfying. Whether you’re feeding a crowd or treating yourself to a cozy solo dinner, this recipe brings Thai street food magic right into your kitchen. So grab your wok, turn up the heat, and let the flavors do the talking. Once you try it, you’ll be making this one on repeat.
Print
Drunken Noodles (Pad Kee Mao) – A Spicy Thai Classic Full of Comfort and Flavor
Description
There’s something about a big, steaming plate of noodles that just speaks to the soul—especially when they’re spicy, garlicky, and full of bold, aromatic Thai flavors. Drunken Noodles, or Pad Kee Mao, is one of those dishes that’s impossible not to love from the very first bite. It’s the kind of food that instantly transports you to a bustling street corner in Thailand, where sizzling woks fill the air with smoky, savory magic.
The name “Drunken Noodles” is a bit mysterious—despite what it suggests, there’s no alcohol in the dish. Legend has it that these noodles were originally created by someone needing a fiery meal after a long night out, or maybe it was a bold attempt to make a spicy dish that could stand up to strong drinks. Either way, it stuck. And while there are many versions, the essentials remain: chewy wide rice noodles, crunchy vegetables, fragrant garlic and basil, and a heat level that wakes up all your senses.
This is a dish I come back to again and again—especially on chilly evenings or whenever I want something fast, filling, and totally packed with flavor. Whether you’ve had a long day or you’re simply craving something bold and comforting, Drunken Noodles delivers every time. And the best part? You can whip it up in under 30 minutes.
Ingredients
200 grams wide rice noodles (fresh or dried and soaked)
200 grams boneless lamb, thinly sliced
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
4 cloves garlic, minced
2 Thai red chilies, finely chopped (adjust to taste)
1 small onion, sliced
1/2 red bell pepper, sliced
1/2 yellow ell pepper, sliced
1/2 cup green beans, trimmed
1/2 cup Thai basil leaves
2 tablespoons oil (vegetable or sesame)
Instructions
Step 1: Prep the noodles and ingredients.
If you’re using dried rice noodles, soak them in warm water for about 30 minutes or until they become pliable but not mushy. Drain and set aside. Have all your veggies chopped, meat sliced, and sauces measured out—this dish cooks fast, so it helps to have everything ready to go.
Step 2: Sear the lamb.
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the sliced lamb and stir-fry for 2–3 minutes, just until it’s browned and cooked through. Remove it from the pan and set aside.
Step 3: Cook the aromatics.
In the same pan, add another tablespoon of oil. Toss in the minced garlic and chopped chilies. Stir constantly so the garlic doesn’t burn—just 30 seconds to release all those incredible aromas.
Step 4: Add the veggies.
Add the onions, bell peppers, and green beans to the pan. Stir-fry for 2–3 minutes until they’re just starting to soften but still have a bit of crunch.
Step 5: Toss in the noodles.
Add the soaked (or fresh) rice noodles and give everything a good stir. Now add your cooked lamb back into the pan.
Step 6: Add the sauces.
Pour in the dark soy sauce, light soy sauce, oyster sauce, fish sauce, and brown sugar. Stir everything together gently so the noodles get evenly coated without breaking.
Step 7: Finish with Thai basil.
Just before serving, toss in the Thai basil leaves and give everything a final stir. The heat from the pan will wilt the basil slightly and release that signature herby fragrance.
Notes
You can easily swap the lamb for chicken, beef, shrimp, or even tofu for a vegetarian version. Just keep in mind that the key is to slice the protein thinly and cook it quickly to keep it tender and juicy.