These Thai Drunken Noodles are the spiciest and most flavorful noodle dish we make at home. If you like heat, garlic, and a good noodle tossed in a wok, you’ll love this.
Thai drunken noodles, also known as Thai pad kee mao, is one of the most popular Thai restaurant dishes and is actually very easy to make at home. Freshly crushed chilies and garlic give the noodles that incredible heat, and the oyster soy sauce brings a rich, spicy depth that ties it all together.
The entire recipe takes about 25 minutes, which is probably faster than waiting for delivery. If you have tried our peanut butter ramen or I will be gladyou know we love our noodles in this house. They’re perfect for a weeknight dinner when you want something that feels special but doesn’t take up too much time.
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Ingredients for Thai Drunken Noodles
Chicken thighs: It is deboned and cut into thin strips. The legs remain juicy and tender even on high heat in a wok.
Marinade: Corn flour, sugar, soy sauce and water. A quick marinade that keeps the chicken tender while frying.
sauce: Oyster sauce, soy sauce, dark soy sauce, fish sauce and cracked pepper.
Thai Red Chili and Garlic: Crushed together into a fresh paste for warmth and flavor. If you can’t find Thai red chilies, you can substitute Serrano Peppers or Indian chilies for a similar heat and flavor profile.
vegetables: Broccoli florets, julienned carrots and baby corn for crunch and color.
noodles: Although pad kee mao traditionally uses flat noodles, I prefer to use instant noodles as they are quick and convenient. However, any noodles work for this recipe.
Oil: Sunflower or other neutral cooking oil with a high smoke point. I would avoid olive oil for this recipe.
Richa’s best tips
- Crush the chilies and garlic in a mortar; do not mix them. Crushing gives you a coarse, chunky paste that releases flavor differently in the wok than a smooth blended paste. This rough texture is part of what makes drunken noodles taste authentic.
- Get the wok really hot before adding anything. High heat is essential for stir frying. If the wok isn’t hot enough, the chicken and vegetables will steam instead of getting that slightly charred, smoky finish.
- Prepare everything before cooking: This recipe moves really fast once it’s on gas. So don’t forget to cut the vegetables first, separate the sauces, etc., as you won’t have much time during cooking,
- Cook the chicken first, then remove it before adding the pasta and vegetables. This prevents the chicken from overcooking while you fry everything else. It comes back at the end with the noodles.
- At the very end, throw in the noodles. They only need a minute or two in the wok to absorb the sauce and heat up. A little more and they will be soft and sticky.
Frequently asked questions
Drunken noodles or pad kee mao is a popular Thai fried noodle dish known for its bold, spicy flavors. The name is supposed to come from the idea that these noodles are so spicy and flavorful that they’re the perfect thing to eat after a night out/after drinking. Whether this is true or not, they are one of the most ordered dishes in Thai restaurants around the world.
They are very different dishes. Pad thai is sweet, spicy and nutty with a tamarind based sauce and crushed peanuts on top. Drunken noodles are bolder and spicier, with a spicy sauce made up of oyster sauce, soy sauce, and fish sauce. Pad thai is delicate, drunken noodles is fiery. If you like heat, the drunken noodles are usually a more satisfying order.
Thick flat rice noodles are the most traditional choice. Udon noodles also work well because they are chewy and hold the sauce well. Avoid thin noodles like vermicelli or angel hair, as they get lost in the bold sauce and fall apart too easily in the wok.
yes Skip the chicken and add firm tofu or additional vegetables like mushrooms, peppers and peas instead. For a vegan version, replace the oyster sauce with vegetarian oyster sauce and omit the fish sauce or use a soy-based substitute.
Storage Tips
- In the fridge: Store in an airtight container for up to 2 days. Note that the noodles will absorb the sauce as it sits, so it may taste less spicy when reheated.
- Freezing: Not recommended. Noodles and vegetables lose their texture after freezing and thawing.
- Reheating tip: Throw everything back into a hot wok or pan for a few minutes with a drizzle of soy sauce. This loosens the noodles and brings back some of that freshly fried flavor. Avoid the microwave if you can.
Serving ideas
Thai drunken noodles are a complete meal on their own, but if you want to make a bigger spread, you can pair the pad kee mao recipe with:
- With Vegetarian Gyoza Sticks: Crispy gyoza paired with a big bowl of spicy noodles makes for a proper Asian dinner at home.
- With vegetable spring rolls: Light, crispy spring rolls on the side balance the bold, spicy noodles very well.
- With a fried egg on top: A runny fried egg on top of the noodles adds richness and helps temper the heat slightly. Simple but makes a big difference.
- With Wonton Soup: If you want something brothy with it, a warm bowl of wonton soup complements the dish nicely.
did you know
The reason your fried meat never tastes like it does in a restaurant comes down to one thing: heat. A commercial wok burner in a Thai or Chinese restaurant puts out over 200,000 BTUs. Your home gas furnace maxes out at about 15,000-18,000 BTUs. That’s roughly ten times less heat. At restaurant temperatures, the surface of the wok reaches over 370°C, where a phenomenon called wok hello or wok breath is happening. The oil is aerosolized, ignites for a split second as the chef tosses the food, and falls back down, infusing everything with that signature smoky, charred flavor. You can’t quite replicate this at home, but cooking in small batches at the highest temperature the stove can deliver, which is what this recipe does, gets you the closest.
I hope these Thai Drunken Noodles bring the same excitement to your dinner table as they did to ours. They’re bold, spicy, and so easy to put together, you’ll wonder why you ever bothered ordering them. Tag me on Instagram @my_foodstory when you make them I will be happy to see your bowls!
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Add all the marinating ingredients to a bowl, mix well and set aside to marinate for 15 minutes.
125 g of boneless chicken thigh, ½ teaspoon cornmeal, ⅛ teaspoon of sugar, 1 teaspoon soy sauce, 2 tea cups of water
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Take all the ingredients for the sauce in a bowl, mix well and set aside.
2 tablespoons oyster sauce, 2 tablespoons of soy sauce, ½ tablespoon dark soy sauce, ½ tablespoon fish sauce, ¼ teaspoon cracked pepper
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Add chillies, garlic, a pinch of salt to a pestle and mortar and pound to a coarse paste.
6-7 Thai red chili peppers, 8-10 cloves of garlic, ⅛ teaspoon + 1 pinch of salt
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Heat oil in a wok or kadai, add the chicken and saute for 2-3 minutes on medium heat until lightly browned. Add crushed chili and garlic paste and saute for a few seconds until fragrant. Add vegetables, remaining ⅛ teaspoon salt, sugar and stir for a minute or 2 until well browned. Add cooked noodles and toss for 1-2 minutes until well mixed and serve.
2 tablespoons of sunflower or neutral cooking oil, ⅓ cup broccoli florets, ¼ cup carrot julienne, ¼ cup baby corn, ½ teaspoon of sugar, 225 grams of cooked noodles
- Cook the noodles according to package instructions and use in the recipe.
Calories: 473kcal, Carbohydrates: 54g, Protein: 24g, fats: 19g, Saturated fats: 3g, Polyunsaturated fats: 2g, Monounsaturated fats: 13g, Trans fats: 0.01g, Cholesterol: 59mg, sodium: 1984mg, potassium: 546mg, Fibers: 4g, sugar: 6g, Vitamin A: 2972IU, Vitamin C: 42mg, calcium: 66mg, Iron: 3mg
This article was researched and written by Harita Odedra.
