Savory, salty, sweet and spicy—these homemade Drunken Noodles (Pad Kee Mao) are better than takeout and ready in just 25 minutes! Made with wide rice noodles, tender chicken, crisp veggies, and plenty of fresh basil, this bold Thai stir-fry is fast, flavorful and totally customizable. One bite and you’ll see why it’s a takeout favorite.
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What Are Drunken Noodles?
There are so many delicious variations of this beloved Thai street food, but it’s most commonly made with wide, chewy rice noodles stir-fried with a protein (typically chicken) and veggies, all tossed in a bold sauce made with soy sauce, fish sauce, oyster sauce, and plenty of fragrant Thai basil (more on that below!). These stir-fried noodles are savory, salty, garlicky, a little sweet and unapologetically spicy.
Despite the name, there’s no alcohol involved. Legend has it they’re called drunken noodles because they’re the perfect hangover cure, while others say it’s because they pair perfectly with an ice-cold beer. Either way, pad kee mao loosely translates to “stir-fried drunkard,” and it’s one of my all-time favorite Thai dishes!
How Spicy Are Drunken Noodles?
This dish is known for its fiery kick, thanks to bird’s eye chilies—tiny but mighty! These small Thai chilies pack a serious punch, ranking 50,000-100,000 on the Scoville scale (that’s 20 to 40 times hotter than a jalapeño!). They come in both red and green, and while the color doesn’t change the heat level much, it adds a beautiful pop to the spicy Thai noodles.
The beauty of making drunken noodles at home? You get to control the heat.
If you prefer a milder version, start with just one or swap them for serrano or red pepper flakes. Want it even hotter? Leave the seeds in or add an extra chili or two!
Below, I’ll walk you through the key ingredients I used for this Thai drunken noodles recipe, along with tips and substitutions you can make.
The Noodles
Traditional drunken noodles are made with fresh wide rice noodles, but they can be tricky to find unless you have access to a specialty Asian market.
Instead, look for the widest dried rice noodles you can find at your local grocery store or buy extra-wide rice noodles from Amazon. In a pinch, tagliatelle or linguini can work, and while this is obviously not authentic, it’ll still satisfy that spicy noodle craving!
How to Keep Rice Noodles from Getting Mushy
Don’t boil them! Instead, soak dried rice noodles in warm water for 10–15 minutes until they’re just pliable. Drain and rinse with cold water, and don’t panic if they still feel a little firm—they’ll finish cooking in the hot pan. The biggest mistake when using rice noodles in stir-fries is overcooking them before they ever hit the pan.
Fun fact: This soak-then-stir-fry method is exactly how many Thai chefs cook rice noodles in restaurant kitchens!
The Protein and Veggies
Chicken is the most common choice for pad kee mao, but you can easily swap it for shrimp, pork, beef or even tofu for a vegetarian twist. I also love to scramble in a few eggs, just like in my pad see ew recipe.
I went with broccoli, onion, and red bell pepper for the veggies, but really, any stir-fry-worthy veggie you have on hand can do the trick. The beauty of this dish is its versatility, so get creative! Some of my favorite options include carrots, bok choy, snow peas and baby corn. This is one of those dishes where you can throw in whatever’s in the fridge, and it’ll still taste amazing!
Thai Basil vs. Sweet Basil
When it comes to Thai cooking, basil is a staple ingredient, showing up in everything from curries to stir-fries to fragrant noodle dishes like this one. But unlike the sweet basil (a.k.a. Italian basil) most of us are used to, drunken noodles call for Thai basil, which has a slightly spicy, anise-like flavor that gives this dish its signature flair.
There are actually two types of Thai basil commonly used in Thai cuisine: regular Thai basil (also called horapha) and Holy basil (bai krapow), which has a peppery, clove-like taste.
From what I found during recipe researching and testing, holy basil is the most traditional option for drunken noodles, but Thai basil is more widely available—and it’s what most Thai restaurants use.
Best Substitute for Thai Basil
If you can’t find Thai basil, sweet basil makes a great substitute. The flavor won’t be quite as bold, but the dish will still be delicious!
Before we dive into the step-by-step, here are two quick tips that’ll set you up for stir-fry success:
- Mise en place is everything. Things move very quickly in the world of high-heat cooking, so chop, slice, measure and mix everything before you turn on the stove. Stir-frying waits for no one.
- Crank up the heat. A sizzling-hot skillet or wok helps prevent sticking and gives you that slightly charred, takeout-style flavor we all crave. Don’t be afraid to crank up the heat and get that skillet or wok piping hot.
- Make the sauce. In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, sugar, garlic and cornstarch. Set aside.
- Prepare the noodles. Soak or cook according to package instructions until just tender. Drain and set aside.
- Cook the chicken. Heat oil in a large skillet or wok over high heat. Add the chicken and cook until golden brown and cooked through.
- Stir-fry the veggies. Push the chicken to the side, then add the onion, bell pepper, broccoli and chilies. Cook until the veggies are slightly tender.
- Scramble the eggs. Push everything to one side, pour in the beaten eggs, and scramble until fully cooked.
- Add the cooked rice noodles. Rice noodles are delicate and can tear if stirred too aggressively. Instead, use a flipping motion or gently lift and turn the noodles with two spatulas or wooden spoons to keep them intact.
- Combine everything. Once the noodles are slightly browned on the edges, add the sauce and basil, tossing well until everything is coated. Garnish with scallions and serve immediately.
Making drunken noodles at home is the best way to enjoy this spicy, savory Thai dish exactly the way you like it. Give it a try, and let me know how you customize yours!
Frequently Asked Questions
Yes! For a vegetarian or fish-free version, you can omit the fish sauce or add a splash of vegan “fish” sauce if you have it. The flavor won’t be exactly the same, but the dish will still be delicious and packed with umami.
They can be! Just make sure to use gluten-free soy sauce (like tamari or coconut aminos) and gluten-free oyster and fish sauces. And of course, check that your rice noodles are certified gluten-free, as some brands may have cross-contamination risks.
Drunken noodles are best eaten fresh, right after cooking. But leftovers keep well for 1–2 days in the fridge. Reheat in a hot skillet with a splash of water or oil to revive the noodles and sauce.
Ingredients
For the sauce:
- 3 Tablespoons oyster sauce
- 3 Tablespoons soy sauce
- 1 Tablespoon fish sauce
- 3 Tablespoons sugar
- 6 cloves garlic, thinly sliced
- 1 Tablespoon cornstarch
For the stir-fry:
- 12 oz. uncooked rice noodles (See Kelly's Notes)
- 2 Tablespoons vegetable oil
- 1 pound chicken breasts, thinly sliced
- 2 to 4 birds eye chilies, thinly sliced (optional)
- 1/2 cup thinly sliced onions
- 2 cups broccoli florets
- 1 red bell pepper, cut into thin strips
- 2 large eggs, lightly beaten
- 4 scallions, chopped
- 1 cup loosely packed Thai or sweet basil
Instructions
Make the sauce:
- In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, sugar, garlic and cornstarch.
Make the stir-fry:
- Soak or cook the noodles according to the package instructions until just tender. Drain and set them aside.
- Add the vegetable oil to a large skillet or wok set over high heat. Once the oil is smoking, add the chicken and cook it until it is browned and cooked through.
- Push the chicken to one side of the pan, then add the chilies (optional), broccoli, bell pepper and onion. Stir-fry the ingredients together until the onion is translucent and the broccoli is fork-tender.
- Push all the ingredients to one side of the pan and add the beaten eggs. Lightly scramble, stirring, until they are cooked through, then push all of the ingredients to one side of the pan and add the noodles.
- Cook the noodles, stirring constantly, until they are slightly browned on the edges then add the sauce and basil and stir together until sauce heats through and thickens slightly. Garnish with scallions and serve immediately.
Kelly’s Notes
- Fresh wide rice noodles are traditionally used in Drunken Noodles, however they can be hard to find if you don’t have access to a specialty market. If you cannot find them, you can substitute any other variety of uncooked (dry) noodle, such as tagliatelle or linguine for a less authentic but equally as delicious noodle dish.
- If you can’t find Thai basil, sweet basil makes a great substitute. The flavor won’t be quite as bold, but the dish will still be delicious!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I would love to try this recipe as it looks and sounds delish but where I live Thai basil is like never seen in stores just like the wide rice noodles. Can regular basil be subbed instead or can you recommend something else?
Hi Mike! You can leave the Thai basil out (traditional basil will have too different of a taste). And while not authentic, you could sub in any other wide noodle (like pappardelle). Enjoy!
I have made this recipe several times, my fiancé and I love it. Tastes just like what you get at a restaurant. We used the fresh noodles once, but dried rice noodles are also fantastic
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Amanda!
Very salty – ensure you use low salt everything or cut back on the oyster and soy by 1/3. You need some water to cook the noodles – probably 1/3 cup. Also recommend some lime at arcing time to cut through sugar and salt.
I’m sorry you had that experience with this recipe, Candy. I’ve never experienced that before with this dish.
I removed the sugar and added organic honey. Also added Fresh cut long beans Green Beans.
This was a very accessible and tasty recipe! I found two tablespoons of fish sauce to be too much for my liking in this dish so next time I make it I’ll reduce it to just one tablespoon. Otherwise, very tasty!
I’m so glad you enjoyed the recipe, Kelsey!
I have never heard of a birds eye chili. What chili can I substitute it with? Looking forward to trying this recipe.
Hi Dawn! Bird’s eye chile peppers (sometimes called Thai chiles) are a small, pointy chili used to add fruity flavor and intense heat to Southeast Asian cuisine. If you can’t find them, you can substitute serrano peppers.
We order Thai food takeout at least once a week and Drunken Noodles is my go-to. We have ordered from 20 or 30 different restaurants over the last couple of years alone (benefits of living in West LA) and this is hands down THE BEST I have ever had!
The only minor changes I made were:
1. not adding the eggs (personal preference).
2. I removed the chicken and vegetables from the Wok once they were almost cooked, added a tiny bit of oil and stir-fried the noodles separately because I was afraid the wok would be overcrowded and the noodles wouldn’t brown up well. I used fresh noodles and when they started to stick I added just a little bit of sauce and continued stir-frying until they were cooked to my liking adding tiny bits of sauce a couple of times before they were done. Then I added the chicken, veggies, sauce and thai basil back in and stir-fried until the sauce had coated everything and absorbed into the noodles.
I ate the leftovers cold, while standing up, this morning. That’s how good this is! Thankfully my neighborhood Ethnic market sells fresh noodles in 2 lb. packages so I have enough to make two more batches this weekend! Yay! I’ve already shared this recipe with family and friends and cannot wait to make this again. Thank you so much for sharing!!!
AMAZING! I’m so thrilled you enjoyed the recipe, Genevieve, and thank you so much for taking the time to comment!
Was delicious, but a little dry. I’d love to see a video of an expert preparing, as my handling of the noodles and eggs was a bit fumbling.
I’m so glad you enjoyed the recipe, Jeff! And I’ll add it to my video development list :)
Used this recipe pretty much just for the sauce. It’s really good ^^
The stuff I made could have been better– I used way too many noodles, and they were the thin kind that’s dry because that’s all I could find. But that’s a me problem rather than a problem with the recipe :’)
I’m so glad you enjoyed the sauce!
So good! I just used dried rice noodles (cook by just pouring hot water over) that we have in the Asian section of the supermarket. Also made a version with shrimp!
So glad you enjoyed the recipe!
When cutting the chicken am i trying to get it as thin as possible?
Yes, thinly sliced :)
Absolutely delicious! My mistake was adding 4 red Thai chili’s!! The taste was amazing but the heat from the spice was more than I could handle. (My fault, they were so tiny LOL) I will definitely make it again but made a note 2 chili’s max. Enjoy
I’m so thrilled you enjoyed the recipe, Marcee!
Delicious! I don’t have an Asian market near me so I wanted to share a substitution. I used fresh Italian basil and one star anise found at an Indian market. It couldn’t have turned out better!
Amazing! I’m so thrilled you enjoyed the recipe, Karen!
Wow! This recipe is restaurant quality! My daughters and I LOVED them. (I added some fresh cabbage as well to increase the veggies.)
Awesome! I’m thrilled you and your daughters enjoyed the recipe, Karen!
I dont have thai basil can I use dried basil or basil pesto ??
Hi Audrey! You can use 1/2 teaspoon dried basil for every 1 tablespoon of finely chopped fresh. Here’s a link to our guide for The Best Ingredient Substitutions for in the future: https://www.justataste.com/the-best-ingredient-substitutions/ :)
Quick question… So you throw the dry noodles (linguini) into the hot wok and try to cook them in no liquid or sauce? How does that work? Shouldn’t I boil them for a few minutes first to get them soft and pliable before I put them into the wok? Please advise.
Thanks! Can’t wait to try this recipe!
Hi there! No, if using regular pasta, you’d cook it first then add it to the stir-fry.
Yumm!!! Feel like I could have doubled the sauce, didn’t have the bird’s eye peppers so used Sriracha! Will definitely make again!
I’m so thrilled you enjoyed the recipe, Tamera!
What is a good substitute for oyster sauce? I have a shellfish allergy.
Hi Amy – You can mix soy sauce and hoisin sauce at a 1:1 ratio, the result will be close enough to oyster sauce to get you by. Enjoy the drunken noodles!
Love the color you got on the noodles.
Thanks so much, James!