Our easy Thai Drunken Noodles recipe is Inspired by the vibrant offerings of Thai restaurants and Asian markets. This stir-fry sensation is perfect for busy nights or as a satisfying dish any night of the week.
Why This Recipe is Amazing
Featuring fresh wide rice noodles, tender chicken, and a medley of vibrant vegetables, all tossed in a spicy Thai basil sauce, this spicy noodle dish is a crowd-pleaser. Whether you're a fan of stir fries or seeking to recreate your favorite Thai dish at home, this easy Thai Drunken Noodles recipe is sure to impress.
Special Tools:
- Large skillet
- Small bowl
Why We Love This Recipe:
- easy - simple instructions make this an easy recipe
- customize to your liking - easily swap out the protein to create a whole new dinner item
- flavors! - tons of flavor is packing into this hearty meal
Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredients:
FOR CHICKEN:
- 7 oz flat rice noodles
- 2 tablespoons oil (peanut or canola)
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 onion, chopped
- 10 oz boneless chicken thighs, cut into strips
- 1 green bell pepper, sliced
- 2 Thai chilies, finely chopped
- 1 yellow or red bell pepper, sliced
- 1 cup Thai holy basil
Sauce Ingredients:
- 1 tablespoon oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon Thai fish sauce
- 1 teaspoon black pepper powder
- 1 tablespoon palm sugar
- ¼ cup hot water
Ingredient Notes:
- Fresh wide rice noodles: Available at Asian grocery stores or local Asian markets.
- Thai holy basil: Also known as Thai basil, adds an aromatic touch to the dish.
- Thai chilies: For an extra kick of heat, adjust according to your preference.
- Sweet basil: Can be substituted for Thai basil if unavailable.
Substitutions:
- Use regular Thai basil if Thai holy basil is not available.
- Adjust the spice level by adding more or fewer Thai chilies.
- Experiment with different proteins such as shrimp or tofu.
How to make drunken noodles
Step One: Sauce and Noodles
In a small bowl, mix all the sauce ingredients together. Cook the rice noodles according to package directions until al dente.
Step Two: Heat Veggies In Pan
Heat oil in a large skillet over medium-high heat. Add garlic and ginger, stir-frying until fragrant. Add onions and cook for a minute.
Step Three: Chicken and More Vegetables
Add chicken to the skillet and cook until no longer pink. Stir in Thai chilies and bell peppers, sautéing for another minute.
Step Four: Noodles and Sauce
Toss cooked rice noodles into the skillet along with the prepared sauce and Thai basil. Stir-fry until everything is well coated and heated through.
Variations to Recipe:
- Substitute Chinese broccoli or bok choy for bell peppers for added crunch and nutrition.
- Swap fresh wide rice noodles for dried noodles if preferred.
- For a vegetarian version, omit chicken and add snow peas or your favorite vegetables.
Storage Tips
Storing Leftovers:Refrigerate any leftovers in an airtight container for up to three days. Reheat in the microwave or on the stovetop before serving.
Reheating Instructions
Reheat Drunken Noodles in a skillet over medium-high heat or in the microwave until warmed through. Add a splash of water if needed to prevent stick
Frequently asked questions:
Pad Kee Mao translates to "drunken stir-fry," reflecting its popularity as a post-drinking dish in Thailand.
Yes, palm sugar can be used as a substitute for brown sugar for a more authentic flavor.
Thai holy basil can be found at Asian grocery stores or local Asian markets.
Yes, you can use chicken breast if preferred, but thighs tend to be juicier and more flavorful in this dish.
Related Recipes
Easy Drunken Noodles (Pad Kee Mow)
Ingredients
FOR CHICKEN
- 7 ounces flat rice noodles
- 2 tablespoons oil peanut or canola
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 Onion chopped
- 10 ounces boneless chicken thighs cut into strips
- 1 green bell pepper sliced
- 2 green chilies finely chopped
- 1 yellow or red bell pepper sliced
- 1 cup Thai basil
FOR SAUCE
- 1 tablespoon oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon Thai fish sauce
- 1 teaspoon Black Pepper
- 1 tablespoon Brown Sugar
- ¼ cup of water
Instructions
- In a bowl combine all the ingredients given under the sauce and cook the rice noodles according to package instructions and set aside.
- Heat a large pan over a high flame and add 2 tablespoons of oil to the hot pan, add garlic, and ginger, and cook for 10 seconds until garlic is fragrant.
- Next, add onions and fry for 1 minute.
- Add chicken and fry until chicken is cooked (2-3 min), add green chilies, and sliced bell peppers, and cook for 1 minute (do not overcook).
- Add rice noodles, basil, and the prepared sauce, gently mix and cook for 1-2 minutes.
- Turn off the heat and serve immediately.
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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this recipe was created by:
Fun Recipe Ideas Kitchen
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