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Spicy Thai Drunken Noodles (Pad Kee Mao)

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If you’ve ever stumbled into a Thai restaurant craving something bold, spicy, and just a little bit chaotic in the best way possible, then you’ve probably met Pad Kee Mao, affectionately known as Drunken Noodles. This dish is a spicy stir fried noodle party that hits every note: savory, sweet, smoky, and fiery. And no, despite the name, there’s no alcohol in it. The legend says it’s the perfect hangover cure, something so flavorful and spicy it jolts you right back to life. Whether or not that’s true, one thing’s for sure: it’s ridiculously good.

Pad Kee Mao is one of those dishes that feels like a weeknight rebellion. It’s fast, messy, unapologetically spicy, and completely addictive. With its wide rice noodles that soak up every drop of sauce, crisp veggies, fragrant basil, and juicy protein of your choice, it’s got that perfect street food energy that makes you feel like you’re sitting on a plastic stool in Bangkok even if you’re just hovering over your stove at home.

This version is my go to late night comfort food, especially when I’m in the mood for something that tastes like it’s been cooked in a flaming hot wok at a food cart. It’s also wildly customizable. You can go traditional with Thai holy basil and bird’s eye chilis, or tone it down and throw in whatever greens or proteins you’ve got in the fridge. It’s hard to mess up, and even harder to stop eating once you start.

What I love most about Drunken Noodles is how it captures Thai cooking’s wild balance, sweet palm sugar, salty soy sauces, tangy fish sauce, and that spicy chili garlic kick all playing together in one glorious bite. The heat is bold but not overwhelming, the texture is silky yet chewy, and the flavor? Absolutely unforgettable.

So grab your wok (or your biggest frying pan), crank up the heat, and let’s make some noodles that don’t hold back. This dish comes together in under 30 minutes and will make you wonder why you ever ordered takeout in the first place. Trust me, this is one spicy little noodle dish you’ll want to come back to again and again.

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Thai Drunken Noodles (Pad Kee Mao)

Recipe by Julia Vuong
0.0 from 0 votes
Course: MainCuisine: Thai
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Ingredients

  • 16 oz 16 wide rice noodles

  • 2 2 medium sized boneless skinless chicken thighs

  • 4 tbsp 4 neutral oil (divided for different stages of the cooking)

  • 6 6 garlic cloves

  • 3 3 thai chilies (adjust for spice, 3 is medium spice level)

  • 1 1 medium onion

  • 1 1 small carrot

  • 1 1 tomato

  • 1 cup 1 thai basil

  • 3/4 cup 3/4 Chinese broccoli

  • Sauce

  • 2 tbsp 2 oyster sauce

  • 2 tbsp 2 soy sauce

  • 2 tbsp 2 dark soy sauce

  • 2 tsp 2 fish sauce

  • 2 tsp 2 sugar

  • 2 tbsp 2 water

  • Extra Toppings

  • lime

  • chili oil

Directions

  • Prep the noodles:
    Soak dried rice noodles in warm water for 30–45 minutes or cook according to package directions. If fresh noodles, rinse under water, drain, and set aside.
  • Make the sauce:
    In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar, and water. Set aside.
  • Cook the chicken:
    Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Add sliced chicken and stir fry for 3–4 minutes until cooked through. Remove and set aside.
  • Prep the veggies:
    Pound garlic and thai chilies using a mortar and pestle. If you don’t own one, just slice thinly. Slice the onion, carrots, tomato, and Chinese broccoli.
  • Stir fry the vegetables:
    Add remaining oil. Sauté garlic and chilies for 30 seconds until fragrant. Add onions, broccoli, tomatoes, and carrots. Stir fry for 2–3 minutes until slightly softened.
  • Combine noodles and sauce:
    Add noodles and cooked chicken back to the pan/wok. Pour sauce over and stir fry over high heat for 2–3 minutes until the noodles absorb the sauce and everything is well coated.
  • Add basil and serve:
    Turn off heat and toss in Thai basil. Stir just until wilted. Top off with slice of lime and chili oil.
  • Enjoy!

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