Name: Thai Drunken Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb Protein (chicken, shrimp, or firm tofu) (Cut into bite-sized pieces); 8 oz Wide rice noodles (Fresh or dried; if dried, soak or boil per package directions); 2-3 cloves Garlic, minced; 1 cup Mixed vegetables (bell pepper, carrot, snap peas, or Thai eggplant); 1 cup Fresh basil leaves (Thai basil preferred); 1 handful Cilantro, roughly torn; 2-3 tbsp Soy sauce (Use low-sodium if preferred); 1-2 tbsp Oyster sauce (Use vegetarian mushroom sauce for vegan); 1-2 tsp Chili paste or sauce (Adjust to taste (sambal oelek or Sriracha work)); 1 Juice Juice of 1 lime; 2 tbsp Vegetable oil (Or other neutral oil); 1 handful Extra basil (For garnish); 1 pieces Lime wedges (For garnish); 1 handful Sliced chilies (For garnish); 1 handful Crushed peanuts (For garnish)

I first tried Thai drunken noodles — Pad Kee Mao — on a rainy night when nothing fancy felt right but I wanted big flavor fast. Wide rice noodles tossed with fragrant garlic, basil, a hit of chili and lime, and whatever protein I had in the fridge made a one-pan meal that felt both comforting and exciting. It’s a go-to for weeknights, last-minute guests, or when you want a restaurant-style stir-fry without fuss. If you love simple noodle dinners with bold Thai flavors, this recipe delivers — and it pairs nicely with other easy noodle strategies like these crockpot beef and noodles tips.

What makes this recipe special

Thai drunken noodles are loved because they’re fast, flexible, and intensely savory. The combination of wide rice noodles and a glossy sauce of soy and oyster is hearty; fresh basil and lime brighten everything. Choose chicken, shrimp or tofu and the same base will suit different diets. It’s perfect for weeknight dinners that need to be on the table in 20–30 minutes, for feeding a family, or as a spicy, satisfying meal when you want bold flavors without complicated prep.

“This dish hits every note — herbal, salty, spicy, and tangy. It’s my shortcut to a takeout-worthy dinner in under 30 minutes.” — home cook review

How this recipe comes together

Quick overview so you know what to expect:

Boil or soak the wide rice noodles until tender but still pliable; drain and set aside.
Stir-fry garlic and your chosen protein in hot oil until cooked through.
Toss in crisp vegetables and briefly cook to keep them lively.
Add noodles and finish with a simple sauce (soy, oyster, chili paste) so everything gets glossy and coated.
Fold in fresh herbs and lime juice off the heat for fragrance and acidity.
This is essentially a fast high-heat stir-fry that finishes with herbs to keep their aroma bright.

What you’ll need

Wide rice noodles (fresh or dried; if dried, soak or boil per package)
2–3 cloves garlic, minced
1 cup mixed vegetables (bell pepper, carrot, snap peas, or Thai eggplant)
1 lb protein: chicken, shrimp, or firm tofu (cut into bite-sized pieces)
2–3 tbsp soy sauce (use low-sodium if preferred)
1–2 tbsp oyster sauce (use vegetarian mushroom sauce for vegan)
1–2 tsp chili paste or sauce (adjust to taste; sambal oelek or Sriracha work)
Juice of 1 lime
1 cup fresh basil leaves (Thai basil preferred) and a handful cilantro, roughly torn
2 tbsp vegetable oil (or other neutral oil)
Optional garnishes: extra basil, lime wedges, sliced chilies, crushed peanuts

Notes/substitutions:

Gluten-free: replace soy sauce with tamari and check oyster sauce for gluten-free labels.
No oyster sauce: add a splash of fish sauce plus a teaspoon of brown sugar to mimic depth.
Prefer softer noodles? Soak dried rice noodles a bit longer, but avoid over-soaking to prevent mushiness.

Step-by-step instructions

Prepare the noodles: Cook wide rice noodles according to the package directions. Drain and toss with a little oil to prevent sticking; set aside.
Heat your pan: Warm a large skillet or wok over medium-high heat. Add vegetable oil and let it shimmer.
Sauté garlic: Add minced garlic and stir-fry for about 30 seconds until fragrant, but not browned.
Cook the protein: Add chicken, shrimp, or tofu and stir-fry until fully cooked — chicken should reach 165°F (74°C); shrimp should be opaque and curled; tofu should be golden.
Add vegetables: Toss in bell peppers, carrots, snap peas, or other chosen veggies. Stir-fry 2–3 minutes until tender-crisp.
Combine noodles and sauce: Push ingredients to one side, add noodles, then pour soy sauce, oyster sauce, and chili paste over everything.
Toss to coat: Stir vigorously so sauce evenly coats the noodles and ingredients; cook 1–2 minutes to heat through.
Finish with herbs and lime: Remove from heat and fold in torn basil, cilantro, and lime juice. Toss once more.
Serve immediately: Plate hot and garnish with extra herbs or chilies as desired.

How to plate and pair

Best ways to enjoy Thai drunken noodles:

Plate in wide shallow bowls to show off the glossy noodles and herbs.
Garnish with extra Thai basil, lime wedges, and sliced fresh chilies.
Side dishes: a light cucumber salad or crushed-peanut slaw balances the heat.
Drinks: a crisp lager, jasmine tea, or a citrusy Thai iced tea complements the dish.
For a fuller meal, serve with steamed jasmine rice and a simple vegetable stir-fry.

Storage and reheating tips

Refrigerator: Store leftover noodles in an airtight container for up to 3 days. Let cool to room temperature before refrigerating.
Reheating stovetop: Add the leftovers to a hot skillet with a splash of water or oil and toss until heated through to avoid drying.
Microwave: Cover and heat in 30–45 second bursts, stirring in between. Add a squeeze of lime to refresh flavors.
Freezing: Not ideal — texture of rice noodles degrades with freezing. If necessary, freeze only cooked protein and sauce separately for up to 1 month; thaw and reheat with freshly cooked noodles.
Safety: Reheat leftovers to 165°F (74°C) before eating.

Pro chef tips

Use fresh Thai basil when possible — its anise-like aroma is a signature of Pad Kee Mao.
High heat is your friend: a very hot wok gives quick searing without stewing vegetables.
Pat proteins dry before cooking to ensure a good sear.
Don’t drown the noodles in sauce; add in small amounts and adjust to taste.
If using dried rice noodles, undercook them slightly in boiling water — they’ll finish cooking in the wok.
For even faster prep, chop vegetables the night before. Also try texture tricks inspired by slow-cooker noodle dishes like this slow-cooked beef and noodles guide if you want a heartier alternative.

Creative twists

Vegetarian: Swap oyster sauce for mushroom sauce and use tofu or extra vegetables.
Peanut drunken noodles: Stir in 1–2 tbsp peanut butter with the sauce for a nutty spin.
Green curry version: Add a teaspoon of green curry paste with the garlic for a curry-forward flavor profile.
Egg-tossed: Push noodles aside, scramble an egg in the wok, then mix for richer texture.
Lower-salt: Use low-sodium soy sauce and boost lime and fresh herbs to keep flavor high without added sodium.

Your questions answered

Q: How long does this take to make?
A: Active time is about 20–30 minutes if you have ingredients prepped. Soaking or cooking dried rice noodles adds a few minutes.

Q: Can I use any rice noodles?
A: Wide rice noodles are traditional for Pad Kee Mao. If you only have thin rice noodles, the dish still works but the mouthfeel changes; reduce cooking time to avoid breaking them.

Q: How can I make it less spicy?
A: Cut the chili paste in half, remove seeds from fresh chilies, or omit chilies altogether and add a splash of lime for brightness.

Q: Is this safe to meal-prep?
A: Store components separately when possible (noodles, sauce, protein). Reheat to 165°F (74°C). Avoid freezing the finished noodle dish to preserve texture.

Q: Best way to get the wok flavor at home?
A: Use a heavy skillet or a well-seasoned wok, heat it until very hot, and cook in small batches to avoid steaming.

Conclusion

If you want another take on Pad Kee Mao before you try this version, check this detailed recipe at Thai Drunken Noodles (Pad Kee Mao) – RecipeTin Eats for comparison. For more variations and a home-cook perspective, this Drunken Noodles (Pad Kee Mao) | – Tastes Better From Scratch walkthrough also has helpful tips and tweaks.