Name: Drunken Noodles (Pad Kee Mao)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 tablespoons oyster sauce; 2 teaspoons light soy sauce; 2 teaspoons dark soy sauce; 1/2 teaspoon fish sauce; 1 tablespoon brown sugar; 6 oz chicken thigh, thinly sliced; 1/4 teaspoon dark soy sauce; 4 cloves garlic; 3 to 5 Thai chili peppers; 1 tablespoon canola oil; 4 stalks Chinese broccoli, sliced; 1/2 cup baby corn; 12 oz wide rice noodles; 1/2 cup fresh basil

Jump to Recipe

Drunken Noodles (Pad Kee Mao) deliver bold heat, chewy rice noodles, and savory sauce in one quick skillet. This classic Thai street food balances spice, umami, and freshness, making it ideal for busy nights when you want big flavor without long prep. With juicy chicken, crisp vegetables, and fragrant basil, this recipe comes together fast and tastes like it came straight from a Thai kitchen.

Story

Drunken Noodles (Pad Kee Mao) earned a reputation as a late-night favorite because cooks can prepare it fast, cook it hot, and season it boldly. I first learned to cook this dish when I needed a reliable dinner that felt exciting but didn’t demand a long ingredient list. Since then, Drunken Noodles (Pad Kee Mao) have stayed in my rotation because the sauce hits deep and savory, the noodles stay satisfyingly chewy, and the basil finishes everything with a fresh bite. Unlike sweeter noodle dishes, Drunken Noodles (Pad Kee Mao) lean savory and spicy, which makes them perfect when you crave something punchy and filling.

Ingredients

You can make this Thai Noodle Stir Fry with flexible vegetables and proteins, but the core sauce and noodles create the signature flavor. Use fresh wide rice noodles when possible for the best texture.

Sauce

2 tablespoons oyster sauce
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
1/2 teaspoon fish sauce
1 tablespoon brown sugar

Protein (Optional)

6 oz chicken thigh, thinly sliced
1/4 teaspoon dark soy sauce

Stir Fry

4 cloves garlic
3 to 5 fresh Thai chili peppers
1 tablespoon canola oil or peanut oil
4 stalks Chinese broccoli, sliced at an angle
1/2 cup baby corn
12 oz fresh wide rice noodles
1/2 cup fresh basil, packed

Step-by-Step Instructions

Preparing the Ingredients

Start by mixing all sauce ingredients in a small bowl and stirring until smooth. Toss the sliced chicken with dark soy sauce and set it aside to season. Pound the garlic and Thai chilies together until finely ground, which releases strong aroma and heat. Slice fresh rice noodles into wide strips, or soak dried noodles according to package directions so they stay pliable.

Cooking Instructions

Heat oil in a large nonstick pan over medium-high heat until shimmering. Add the garlic and chili paste, then stir for about thirty seconds until fragrant. Spread the chicken in one layer and cook without moving it until lightly browned, then flip and stir briefly. Add Chinese broccoli and baby corn, cooking until the chicken turns fully cooked. Add noodles and sauce, tossing with tongs until the noodles absorb the sauce and sizzle. Remove from heat, fold in basil until just wilted, then serve immediately.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcrowding the pan, because packed ingredients steam instead of sear. Do not overcook the noodles before stir frying, since they soften more in the sauce. Keep the heat high but controlled, so the garlic turns fragrant rather than bitter. Measure dark soy sauce carefully, because too much can overpower the balance.

Pro Tips for Better Flavor

Use chicken thigh for juicy texture, or swap shrimp or beef for variety in Chicken Pad Kee Mao style cooking. Tear basil instead of chopping it to preserve aroma. If you enjoy extra heat, add sliced chilies at the end for sharper spice. Fresh wide noodles create the best chew, especially for Spicy Rice Noodles dishes.

Serving and Storage

How to Serve

Serve Drunken Noodles (Pad Kee Mao) hot as a satisfying main dish. Pair it with a simple cucumber salad or light soup if you want contrast. This Asian Noodle Dish also works well family-style, placed in the center of the table with other Thai plates.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat quickly in a hot pan with a splash of water to loosen the noodles. Avoid microwaving too long, because noodles can turn gummy.

Conclusion

Drunken Noodles (Pad Kee Mao) prove that fast cooking can still deliver bold, layered flavor. With simple prep and quick heat, this recipe brings restaurant-style results to your kitchen. Try it once, then adjust the vegetables or protein to match your taste and make it your own 15 Minute Thai favorite.

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Frequently Asked Questions

What makes Pad Kee Mao different from Pad Thai?

Pad Kee Mao focuses on savory heat and herbal notes rather than sweetness. The sauce uses dark soy and oyster sauce, while basil and chilies define its character.

Can I make this dish vegetarian?

Yes, you can skip meat and use tofu or mushrooms instead. Replace fish sauce with a vegetarian alternative to keep the flavor balanced.

Are fresh rice noodles required?

Fresh noodles give the best texture, but dried wide rice noodles work well if cooked just until tender before stir frying.