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Delicious Stir Fried Noodles

Featured in Easy Family Meals.

This take on Drunken Noodles gives you a real taste of Thailand, right in your own place. It's all about broad rice noodles, mixed with juicy chicken, fresh veggies, and the wonderful smell of Thai basil in a sauce that's just right. The flavor's amazing a mix of sweet, salty, and spicy, thanks to real stuff like fish sauce and the darker soy sauce. The trick is cooking it hot and fast in a wok, which gives it that special 'wok hei' taste, and the Thai basil adds its own peppery kick. You can whip up this dish, which is as good as any restaurant's, in only 35 minutes it's great for a quick dinner or a relaxed weekend meal.
Fatima
Updated on Mon, 10 Feb 2025 00:28:23 GMT
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Experience authentic Thai street food with these classic Drunken Noodles. Wide rice noodles are wok-fried until slightly charred, combined with succulent chicken and fresh vegetables to create the prized smoky 'wok hei' flavor that defines great Thai cooking.

Through extensive testing in both traditional woks and standard skillets, the key to success lies in proper ingredient prep and maintaining consistent high heat.

Key Ingredients

  • Rice Noodles: Fresh or dried wide rice noodles, properly soaked
  • Chicken: Boneless thighs cut uniformly
  • Thai Basil: Essential for authentic flavor
  • Bird's Eye Chilies: Adjust amount to taste
  • Garlic: Fresh cloves, finely minced
  • Oyster Sauce: For rich umami base

Cooking Method

1. Noodle Preparation:
Soak dried noodles in warm water until pliable yet firm. Rinse fresh noodles briefly. Drain well and lightly oil to prevent sticking. Do not boil.
2. Protein Prep:
Cut chicken into even pieces, season lightly, and bring to room temperature. Adjust timing for alternate proteins like shrimp or tofu.
3. Sauce Blend:
Mix oyster sauce with dark and light soy sauces. Add fish sauce gradually to taste. Sauce should be slightly concentrated.
4. Mise en Place:
Prepare all vegetables before cooking. Keep aromatics separate for initial cooking. Organization is crucial for proper stir-frying.
5. Heat Control:
Heat wok or pan until water droplets instantly evaporate. Add oil until shimmering. Maintain high heat throughout cooking.
6. Cooking Sequence:
Start with aromatics, then sear protein. Add vegetables by cooking time. Keep ingredients moving constantly.
7. Noodle Addition:
Incorporate noodles gradually, tossing with sauce. Look for light charring. Work in batches if needed.
8. Final Balance:
Finish with Thai basil. Adjust seasonings to balance all flavor elements.
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Storage Guide

Keep leftovers refrigerated for up to 3 days. Reheat in a hot pan with a splash of liquid to restore texture. Avoid microwave reheating.

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Drunken Noodles (Pad Kee Mao) | mamacookbook.com

Temperature Control

Mastering heat control determines the quality of your drunken noodles. Begin with high heat, monitoring visual and auditory cues. Adjust heat as needed to achieve proper charring without burning. Different cooking surfaces require different techniques.

Traditional Background

Pad Kee Mao earned its name not from alcohol content but from its reputation as an ideal late-night dish or its potent spice level. Street vendors in Thailand cook this over intense flames, developing its characteristic charred elements.

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Easy Drunken Noodles Recipe | mamacookbook.com

Summary

These drunken noodles embody authentic Thai street cuisine, combining intense flavors with perfectly charred noodles and fresh ingredients. Master this recipe to create restaurant-quality results at home.

Frequently Asked Questions

→ What's the story behind the name 'drunken noodles'?
It's a funny name, but there's actually no booze in it. Some say it's because it's the kind of food you crave after a night out, or maybe because it is so hot.
→ Is it possible to cook this without the meat?
Totally! Just swap the chicken for some tofu or mushrooms. And, use a vegetarian oyster sauce instead.
→ What can I use if I don’t have Thai basil?
You can use normal basil, but the flavor won't be exactly the same. Try adding a little bit of black pepper to get closer to that peppery taste.
→ How hot will this be?
It's usually pretty fiery, but you're in control. Just use fewer Thai chilies, or skip them, to cool it down.
→ Is it okay to get some of the stuff ready beforehand?
Sure, you can chop the veggies and mix the sauce up to a day before. Just hold off on cooking the noodles until you're ready to serve.

Thai Drunken Noodles

Genuine Thai wide rice noodles, mixed with chicken, veggies, and fragrant Thai basil, tossed in a hot sauce. It tastes way better than ordering in.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Fati

Category: Family Dinners

Difficulty: Intermediate

Cuisine: Thai

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Noodles

01 8 oz of wide rice noodles

→ Stir-Fry Sauce

02 1 tbsp water
03 2 tsp lime juice
04 1 tbsp brown sugar
05 1 tbsp fish sauce
06 1 tbsp dark soy sauce
07 2 tbsp soy sauce
08 3 tbsp oyster sauce

→ Stir-Fry

09 2 tbsp oil for cooking
10 4 garlic cloves, finely chopped
11 2–3 small Thai red chilies, sliced (adjust based on how much spice you like)
12 1 lb chicken thighs without skin or bones, diced
13 1 small onion, cut into thin slices
14 1 medium-sized red bell pepper, sliced
15 1 cup fresh broccoli florets
16 1 carrot, sliced into matchsticks
17 2 green onions, chopped into 2-inch pieces
18 1 cup Thai basil leaves
19 Lime wedges for serving on the side

Instructions

Step 01

Place 8 oz of rice noodles in warm water for 15–20 minutes to let them soften. Strain off the water once done, and keep them aside.

Step 02

Mix together 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, 2 tsp lime juice, and 1 tbsp water in a bowl. Stir until the sugar completely blends in, and keep the sauce nearby.

Step 03

Warm up 2 tbsp vegetable oil in a large pan or wok over medium-high heat. Toss in the minced garlic and sliced chilies, stir, and cook for about half a minute until it smells flavorful. Add diced chicken pieces, and stir as they cook well and brown lightly for 5–6 minutes.

Step 04

Add the onion slices, bell peppers, broccoli florets, and carrot strips into the pan. Stir-fry them for 3–4 minutes until the vegetables are cooked but still crisp.

Step 05

Toss in the noodles you've softened and pour in the stir-fry sauce. Mix everything carefully to coat the noodles without breaking them. Let it cook for another 2–3 minutes, making sure the noodles soak up the sauce and soften perfectly.

Step 06

Throw in the chopped green onions and a cup of fresh Thai basil. Stir for about 1 minute until the basil leaves turn tender.

Step 07

Top the dish with a few fresh basil leaves, and serve it with lime slices for added zing. Enjoy it nice and hot!

Notes

  1. Can’t find Thai basil? Sweet basil will work as well, though the flavor won’t be as peppery.
  2. Want less heat? Use fewer chilies, or spice it up with extra if you prefer a strong kick.
  3. When mixing in the noodles, stir gently so they don’t get broken, especially if they’re freshly soaked.
  4. A little drizzle of sesame oil during the stir-frying step can add an even richer flavor.

Tools You'll Need

  • A wok or a large skillet works best
  • Bowls for mixing ingredients
  • Measuring spoons to get accurate amounts

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe includes seafood and fish.
  • Contains soy-based products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 473
  • Total Fat: 12 g
  • Total Carbohydrate: 62 g
  • Protein: 27 g