If you’ve ever had Thai Drunken Noodles on the street in Bangkok and wished you could recreate that bold, fiery, garlicky flavor at home, this Best Thai Drunken Noodles recipe is exactly what you need. Pad Kee Mao is a classic Thai stir‑fry made with wide rice noodles, tender chicken or beef, lots of garlic and chilies, and a generous handful of fragrant Thai basil. The result is a glossy, slightly spicy, salty‑sweet dish that feels like authentic street food but comes together in about 25–30 minutes with one wok or large skillet.
The name “drunken noodles” comes from the idea that this is the kind of dish you crave after a night out—it’s rich, bold, and just spicy enough to make you reach for another drink. At home, it’s perfect for busy weeknights, meal prep, or when you’re craving something that tastes like takeout but is fresher and more customizable. Serve it with a squeeze of lime and a sprinkle of crushed peanuts for that classic Thai street‑food finish.
Complete Ingredient List (Serves 4)
This version is designed to be pantry‑friendly and easy to scale up for leftovers or a crowd.
For the Noodles and Protein
- 8 ounces wide dried rice noodles (Pad Thai or Drunken Noodles style)
- 12 ounces boneless, skinless chicken thighs or beef, thinly sliced
- 2 tablespoons water (for marinating the protein)
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1–2 tablespoons neutral oil (canola, vegetable, or peanut)
For the Sauce
- 2 tablespoons oyster sauce
- 1–2 tablespoons soy sauce (Thai soy if available)
- 1 tablespoon fish sauce
- 1–2 teaspoons brown sugar or palm sugar
- 1 tablespoon dark soy sauce (optional, for color)
- 1–2 tablespoons water or chicken broth
For the Stir‑Fry
- 2–3 tablespoons neutral oil
- 3–4 cloves garlic, minced
- 1 shallot or small onion, thinly sliced
- 2–4 Thai bird’s eye chilies, sliced (adjust for heat)
- 1–2 green onions, cut into 2‑inch pieces
- 1 large handful fresh Thai basil or holy basil (regular basil works in a pinch)
For Serving (Optional)
- Lime wedges
- Crushed roasted peanuts
- Extra chili oil or sriracha
- Bean sprouts
Step‑By‑Step Instructions
Prep time: 15 minutes
Cook time: 10–15 minutes
Total time: About 30 minutes
Servings: 4
Soak and Prep the Noodles
Follow the package directions to soak or briefly boil the rice noodles until just al dente, then drain and rinse under cold water to stop the cooking. Toss them with a little oil to prevent sticking and set aside.
Marinate the Protein
In a small bowl, work the water into the sliced chicken or beef with your hands until the meat absorbs the liquid. Add the cornstarch, soy sauce, and a drizzle of oil, then mix until evenly coated. Let it sit for 10–20 minutes while you prep the rest.
Make the Sauce
In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, brown sugar, dark soy sauce (if using), and water or broth until smooth. Taste and adjust: add more sugar for sweetness, more fish sauce for saltiness, or more water to thin it out.
Stir‑Fry the Protein
Heat a wok or large skillet over high heat and add 1–2 tablespoons of oil. Once shimmering, add the marinated protein and sear for 1–2 minutes per side until about 90% cooked. Remove from the wok and set aside.
Cook the Aromatics and Chilies
Add another tablespoon of oil to the wok. Add the garlic, shallot or onion, and chilies and stir‑fry for 20–30 seconds until fragrant. Be careful not to burn the garlic. Add the green onions and stir‑fry for another 10–15 seconds.
Add the Noodles and Sauce
Add the drained noodles to the wok and toss to coat. Pour in the sauce and stir‑fry for 1–2 minutes, using a scooping motion to mix everything until the noodles are evenly coated and heated through. If the mixture looks dry, add a splash of water or broth.
Finish with Basil and Protein
Return the cooked protein to the wok and toss to combine. Add the Thai basil and stir just until the leaves are wilted, about 10–15 seconds. Remove from heat immediately so the basil stays fragrant and bright.
Serve
Plate the noodles immediately, garnished with extra green onions, a squeeze of lime, and a sprinkle of crushed peanuts. Serve with chili oil or sriracha on the side for extra heat.
Tips for the Best Pad Kee Mao
Use Thai basil or holy basil if you can find it; it has a unique anise‑like flavor that makes the dish taste authentic. For extra “wok hei” (that smoky street‑food flavor), cook on the highest heat your stove allows and don’t overcrowd the pan. Make a bigger batch of sauce and store it in the fridge for up to 1 week; it’s great as a stir‑fry base for other proteins or vegetables. For meal prep, keep the noodles and sauce separate from the protein and veggies so they stay fresh and crisp.
Nutrition Snapshot (Per Serving)
This dish is rich in protein from the chicken or beef and carbohydrates from the noodles. The sauce adds healthy fats from the oils and a touch of sweetness from the sugar. You can lighten it by using less oil, more vegetables, or a lighter soy sauce alternative.
Why This Works So Well for TikTok and Pinterest
The Best Thai Drunken Noodles is incredibly photogenic: glossy noodles studded with bright green basil and red chilies, topped with peanuts and lime wedges, makes it pop on camera. The one‑pan, 30‑minute timeline is perfect for short‑form video, and the “street food at home” hook resonates with busy home cooks. For Pinterest, focus on overhead shots of the wok with steam rising and a sprinkle of peanuts, and keep the background simple so the colors stand out.
Serve this dish with extra lime wedges and a side of cucumber salad or pickled vegetables. Once you try it, you’ll understand why this easy, flavorful stir‑fry has become such a favorite for quick dinners and meal prep.
