Tonight, I whipped up Thai Drunken Noodles using rice noodles, chicken, garlic, and sizzling Thai bird’s eye chilies paired with vibrant red bell peppers. Tossed in a blend of soy, oyster, and fish sauces, this dish delivers a lively burst of flavor with a fresh twist that grabs your attention.

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I recently found myself craving something bold and different, so I decided to whip up my version of Drunken Noodles. This dish is a burst of flavors that really takes me back to my travels in Thailand.

I started off with 8 oz of wide rice noodles that I left soaking in warm water for about 30 minutes. Then I heated up 2 tbsp of vegetable oil in my pan and tossed in 3 minced garlic cloves along with 2 to 3 Thai bird’s eye chilies for that fiery kick.

I added in 1/2 lb of thinly sliced chicken breast, followed by strips of a red bell pepper and slices of a small onion. To build the bold, layered flavor, I stirred in 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tsp sugar.

Finally, a handful of Thai holy basil leaves gave it that authentic finish. This Drunken Noodles recipe is super quick and packs a serious punch of taste.

Enjoy experimenting with it!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, every time i make it, i feel like i’m actually on the busy streets of Thailand. The mix of garlic, chilies and fresh basil really transports me to another place. Second, its super fast and easy to whip up so when im in a rush or just really hungry, i can have a delicious meal in about 30 minutes without any fuss. Third, i love the burst of flavors – the touch of sweet, salty and spicy from the different sauces gives it such a unique kick that always surprises my taste buds. And lastly, i really enjoy how versatile it is; sometimes i swap out the chicken for shrimp or tofu and it still comes out amazing, which keeps things fun and fresh in the kitchen.

This recipe makes you feel like youre hangin out right in Thailand – its easy, fast, and has just the right amount of fiery heat to keep everything exciting.

Ingredients

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Rice noodles: These carbs give you energy, but they need a good soak first.
Thai bird’s eye chilies: They add a fiery kick and can be toned down if its too spicy.
Chicken breast: Provides solid protein to help build muscles and keep you fueled.
Red bell pepper: Brings a sweet flavor along with vitamins and crunch.
Thai holy basil: Uplifts the dish with its unique aroma and supports digestion.
Garlic: Adds a deep, savory punch with some antioxidants, its a flavor booster.
Sauces: Soy, oyster, and fish sauces give a salty, umami depth to the dish.
Sugar: A pinch balances out the spicy and savory notes perfectly.

Ingredient Quantities

8 oz wide rice noodles (you might wanna soak them in warm water for about 30 minutes)

2 tbsp vegetable oil

3 garlic cloves, minced

2 to 3 Thai bird’s eye chilies, thinly sliced (adjust based on how spicy you like it)

1/2 lb chicken breast, thinly sliced (or use shrimp or tofu if you prefer)

1 red bell pepper, sliced into strips

1 small onion, sliced

2 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

1 tbsp fish sauce

1 tsp sugar

A handful of Thai holy basil leaves (about 1 cup loosely packed)

How to Make this

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1. Soak the 8 oz wide rice noodles in warm water for about 30 minutes until they become soft and pliable.

2. Meanwhile, heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat.

3. Add the 3 minced garlic cloves and 2 to 3 thinly sliced Thai bird’s eye chilies in the oil and stir-fry for about 30 seconds till you can really smell them.

4. Toss in the 1/2 lb thinly sliced chicken breast (or shrimp/tofu if you prefer) and cook until it’s almost done, stirring constantly.

5. Stir in the sliced red bell pepper and small onion, and cook for about 2-3 minutes or until they start getting a bit tender.

6. Now mix in the drained rice noodles with the veggies and chicken, and then pour 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, and add 1 tsp sugar.

7. Stir all of it together so the noodles absorb the sauces evenly and everything gets heated through.

8. Add a handful of Thai holy basil leaves (about 1 cup loosely packed) and stir just until they begin to wilt, which should take about a minute.

9. Taste the dish and adjust the spice level or seasoning if needed before serving hot.

Equipment Needed

1. A large bowl for soaking the rice noodles in warm water
2. A strainer or colander for draining the soaked noodles
3. A large wok or heavy skillet to stir-fry the ingredients
4. A cutting board for slicing the garlic, chilies, chicken, red bell pepper, and onion
5. A sharp knife for dicing and slicing all the produce and meat
6. Measuring spoons to accurately add soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar
7. A spatula or wooden spoon to stir and toss everything in the wok or skillet

FAQ

How long should i soak the wide rice noodles?
A: You need to soak them in warm water for about 30 minutes so they soften up real good.

Can i use other proteins like shrimp or tofu instead of chicken?
A: Yeah, feel free to swap the chicken for shrimp or tofu if that's what you prefer.

What if i like my noodles less spicy?
A: Just use fewer Thai bird's eye chilies or even take them out completely if you like it milder.

Where can i find Thai holy basil and can i substitute it?
A: Sometimes it's hard to find at your local market; you can use regular basil but the flavor wont be exactly the same.

Why does this dish call for both soy sauce and dark soy sauce?
A: They each add a different layer of flavor; the regular soy is saltier while the dark one gives a richer color and deep taste.

How should i store leftovers if i have any?
A: Keep them in an airtight container in the fridge and reheat on the stovetop or in the microwave.

Drunken Noodles (Pad Kee Mao) Recipe Substitutions and Variations

Wide rice noodles – if you cant find them try using spaghetti or even thin egg noodles after adjusting the cook time a bit.
Vegetable oil – you can use peanut oil or canola oil instead which work just fine in stir-frying.
Thai bird’s eye chilies – if you dont have these, go with red chili flakes or even a diced jalapeño for a similar kick.
Chicken breast – feel free to swap it for shrimp or tofu if you’re into changing things up along with the protein base.

Pro Tips

1. Make sure you dont soak your noodles for too long. They need to be soft and pliable but not overly mushy cause that can make your stir-fry turn into a soggy mess.
2. When stir-frying the garlic and chilies, keep an eye on them so they dont burn. If they turn dark too fast, lower the heat a bit or add your meat sooner to stop them from getting bitter.
3. For even cooking, cook the chicken (or other protein) until it’s almost done before adding the noodles. This way, the protein keeps its juiciness and the sauce gets distributed all across.
4. Always toss the holy basil at the very end. Adding it too soon can make it wilt away and lose its fresh aroma, and half the flavor will be missed.