Name: Pad Kee Mao (Drunken Noodles) Recipe
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Cuisine: Thai
Ingredients: 7 oz / 200g dried wide rice noodles; 200g / 7oz chicken thighs, cut into bite-size pieces (breast can be used as substitute); 3 large cloves garlic, minced; 2 birds eye chilies or Thai chilies, deseeded and very finely chopped; 1/2 onion, sliced; 2 green onions, cut into 3cm (2″) pieces; 1 cup Thai or Thai Holy Basil leaves (substitute with regular basil if unavailable); 2 tbsp oil (peanut, vegetable, or canola oil); 2 tsp fish sauce (or soy sauce for vegetarian option); 3 tbsp oyster sauce; 1 1/2 tbsp light soy sauce; 1 1/2 tbsp dark soy sauce; 2 tsp sugar; 1 tbsp water

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If you are craving a bold, flavorful, and satisfying stir-fry, this Pad Kee Mao (Drunken Noodles) Recipe is exactly what you need. This Thai street food classic bursts with aromatic garlic, fiery chilies, and the fragrant punch of holy basil, all tossed with wide rice noodles and tender chicken in a deliciously savory sauce. Whether you’re a seasoned home cook or looking for an exciting new dish to try, this recipe captures the perfect balance of spice, sweetness, and umami for an unforgettable meal.

Ingredients You’ll Need

A close-up image shows a woman's hand pouring small pieces of raw pink chicken from a white bowl into a dark wok with cooked light brown onion slices. The wok is on a white marbled surface, and steam rises from the cooking inside. The wooden spatula leans against the edge of the wok as the chicken enters. photo taken with an iphone --ar 4:5 --v 7

The magic of this Pad Kee Mao (Drunken Noodles) Recipe lies in its simplicity and balance of ingredients. Each one plays a vital role, from the chewy noodles that soak up the sauce to the fresh herbs that add a bright finish. Let’s take a look at everything you’ll need to create this mouthwatering dish.

7 oz / 200g dried wide rice noodles: These noodles provide the perfect chewy texture essential for Pad Kee Mao.
2 tbsp oil (peanut, vegetable, or canola): Neutral oil helps stir-fry ingredients evenly without overpowering flavors.
3 large cloves garlic, minced: Garlic adds a deeply aromatic base that elevates every bite.
2 birds eye chili or Thai chilies, deseeded and finely chopped: These bring the signature fiery kick to this drunken noodles recipe.
½ onion, sliced: Adds sweetness and crunch to complement the spice.
200g / 7oz chicken thighs, cut into bite-size pieces: Tender and juicy, though breast works well if preferred.
2 tsp fish sauce (or soy sauce): Provides the salty, umami depth critical for authentic flavor.
2 green onions, cut into 3cm / 2” pieces: Adds freshness and mild sharpness.
1 cup Thai or holy basil leaves: The aromatic heart of Pad Kee Mao, lending its unique peppery notes (regular basil can be substituted).
3 tbsp oyster sauce: Brings a rich, slightly sweet umami flavor to the sauce.
1 ½ tbsp light soy sauce: Adds saltiness without overpowering the other flavors.
1 ½ tbsp dark soy sauce: Gives a beautiful color and subtle molasses hint.
2 tsp sugar: Balances spicy and salty with just a touch of sweetness.
1 tbsp water: Helps to loosen and blend the sauce perfectly.

How to Make Pad Kee Mao (Drunken Noodles) Recipe

Step 1: Prepare the Noodles

The first step is to prepare your dried wide rice noodles according to the packet instructions. Typically, this involves soaking or briefly boiling them until tender but still slightly firm. This ensures your noodles have the perfect chewy texture that will hold up during the stir-fry without turning mushy.

Step 2: Mix the Sauce

While the noodles are soaking, combine the oyster sauce, light soy sauce, dark soy sauce, sugar, and water in a small bowl. This balanced sauce is what makes Pad Kee Mao so irresistibly savory, sweet, and richly colorful. Set it aside—you’ll be adding it later to bring everything together.

Step 3: Stir-Fry the Aromatics

Heat your oil in a wok or large heavy-based skillet over high heat. Add the minced garlic and chopped chilies, cooking just for about 10 seconds. Be careful not to inhale the fumes directly, as the chilies can make your eyes water and cause coughing! This quick sizzling step releases their potent flavors.

Step 4: Add Onions and Chicken

Toss in the sliced onions and give them about a minute to soften slightly, adding a touch of sweetness. Then add the chicken pieces with the fish sauce, frying and stirring constantly for around 2 minutes or until the chicken is cooked through and nicely browned. This rapid cooking seals in juices, keeping the chicken tender.

Step 5: Combine Noodles, Sauce, and Green Onions

Next, add the green onions, prepared noodles, and the sauce mixture to your wok. Toss everything together for about 1 minute until the sauce thickens and clings beautifully to every noodle strand. This is where the magic happens, as all the bold flavors marry into a perfect harmony.

Step 6: Finish with Basil

Finally, remove the pan from heat and immediately toss in the Thai or holy basil leaves. Give everything a quick stir just until the basil wilts slightly. These fragrant leaves provide an unmistakable herbal brightness that truly defines Pad Kee Mao.

How to Serve Pad Kee Mao (Drunken Noodles) Recipe

A bowl filled with a colorful stir-fried dish showing about three layers: the bottom layer is wide, flat, slightly shiny brown noodles tangled together; scattered throughout the noodles are small, light tan chunks of tofu; mixed in are bright green vegetable leaves and herbs adding fresh contrast, with pieces of sliced red chili peppers spread on top for a touch of color and heat; the bowl itself is white with a matte texture, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Pad Kee Mao (Drunken Noodles) Recipe, consider garnishing it with a wedge of lime to add a fresh citrus zing. A sprinkle of crushed peanuts or fried shallots can offer delightful crunch and extra layers of flavor. Fresh herbs like extra basil or coriander leaves bring brightness to each bite.

Side Dishes

This dish shines on its own but pairs wonderfully with light sides like a simple cucumber salad to cool the palate or a mild coconut soup to complement the spicy heat. A side of steamed rice can also be served if you want something more filling on the table.

Creative Ways to Present

Try serving Pad Kee Mao in vibrant bowls or atop banana leaves for a touch of Thai street food authenticity. For a fun twist, you can portion it into lettuce cups, giving the meal a fresh and interactive element. Whatever your presentation, the colors and aromas will win over anyone who sits down to enjoy it.

Make Ahead and Storage

Storing Leftovers

Pad Kee Mao tastes great as leftovers — simply store any unsaved portions in an airtight container in the refrigerator. It is best eaten within 2 days to enjoy the freshest flavors and textures.

Freezing

If you want to freeze this dish, be aware that the texture of the basil and noodles may change slightly after thawing. To minimize this, freeze without the fresh basil and add basil fresh when reheating. Freeze in a sealed container for up to 1 month.

Reheating

Reheat Pad Kee Mao gently in a skillet over medium heat, adding a splash of water or oil to loosen the sauce. Stir frequently so the noodles don’t stick or dry out. Avoid microwave reheating if possible to help maintain the original texture and flavor.

FAQs

What type of noodles are best for Pad Kee Mao?

Wide dried rice noodles are traditional and provide the ideal chewy texture that holds the sauce and flavors well. Fresh wide rice noodles can work too but adjust cooking time accordingly.

Can I make Pad Kee Mao vegetarian?

Absolutely! Substitute the chicken with tofu or your favorite vegetables, and swap fish sauce for soy sauce or a vegetarian alternative to keep the savory depth.

Is Pad Kee Mao really an alcoholic dish?

No, despite the name “drunken noodles,” there is no alcohol in the recipe. The “drunken” aspect refers to the spicy, bold flavors that can make you feel a little tipsy from the heat!

What if I can’t find holy basil?

Regular basil is a fine substitute, though it lacks the peppery kick of holy basil. You could also experiment with Thai basil if available for a closer flavor profile.

How spicy is this dish?

Pad Kee Mao is traditionally quite spicy due to the birds eye chilies, but you can easily adjust the chili quantity to suit your tolerance. Removing the seeds can also reduce heat significantly.

Final Thoughts

Pad Kee Mao (Drunken Noodles) Recipe is a brilliant dish to add to your home cooking repertoire — it’s quick, satisfying, and packed with authentic Thai flavors that will transport your taste buds. I encourage you to try making it yourself, tweak the spice levels, and enjoy the wonderful journey of this vibrant street food favorite right in your own kitchen!