by Julia · 2 Comments · this post may contain affiliate links
If you love Thai cuisine, you probably know about Drunken Noodles, otherwise known as Pad Kee Mao. They are simply delicious and making them homemade is so much healthier!
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- Ingredients
- How To Make Drunken Noodles
- Tips
- Freezing And Storing Instructions
- Popular Noodle Recipes
- Recipe
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Ingredients
- Basil - use Thai basil or holy basil. Thai basil offers a cinnamon-y, anise flavor, while holy basil has a more fragrant licorice-like taste. These varieties stand apart from the typical sweet Italian basil.
- Noodles - similar to Pad Thai, opt for the widest dried rice noodles available at your local grocery store. If you can get fresh rice noodles from Chinatown even better ! And these noodles can be tossed right into the wok pan without prior cooking.
- Vegetables - bell peppers are easy and flavorful, however depending on what's available, feel free to use baby corn, mushrooms, bok choy, broccoli, broccolini, spinach, you name it.
- Sesame oil - you can substitute for any nut or seed oil.
- Soy sauce - I used tamari, feel free to use low sodium as a healthier alternative.
- Thai red chili paste - brings a strong and pungent red chili flavor to the dish, if you need a substitute, Thai red curry paste is a great alternative.
- Fish sauce - is kinda irreplaceable and tastes so much better than it smells!
- Maple syrup - to sweeten the sauce or you can substitute with honey or agave.
- Oyster sauce - this sauce, made from oysters, has flavors akin to soy sauce and barbecue sauce. Hoisin is a suitable alternative.
- Garlic – fresh is best!
The full recipe and ingredients can be found in the recipe card below this post.
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How To Make Drunken Noodles
Cook the noodles. Prepare noodles according to the instructions on the package.
The sauce. In a small bowl, combine the sauce ingredients and set aside.
Cook chicken. In a wide skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.
Saute veggies. In the same skillet, add the remaining olive oil. Sauté the onion and garlic until fragrant. Add the carrots and bell pepper, and continue to sauté for another 5 minutes.
Assemble. Return the cooked chicken to the skillet, along with the prepared noodles and green onion.
Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.
Remove from heat and stir in the chopped basil.
Serve. Serve immediately, garnished with additional green onion and your choice of chili sauce, sriracha, or crushed red pepper for an extra kick of spice.
Tips
- Heat level. This dish is pleasantly spicy but not overly. If you like it extra hot I highly recommend using bird’s eye chilies like I did in my Pad Kra Pao.
- Noodles. While wide rice noodles are the classic pick for drunken noodles, don't hesitate to try alternatives. If rice noodles aren't on hand, spaghetti, fettuccini, or egg noodles make suitable substitutes. In a bind, most noodle varieties can be swapped out seamlessly.
- Protein. Boneless chicken is great but feel free to switch to shrimp, tofu, pork, steak, beef, fish.
Freezing And Storing Instructions
- To Store. Once cooled to room temperature, store any leftover pad kee mao in an airtight container in the fridge for 2-3 days.
- To Freeze. You can freeze your drunken noodles for extended storage, but note that they may lose quality and are optimal when served fresh.
- To Reheat. Reheat in a pan over medium-low heat, stirring until thoroughly warmed. Alternatively, microwave for 30 seconds at a time, stirring after each interval until warmed through.
Popular Noodle Recipes
- Curry Noodles (With Chicken)
- Soba Noodles Stir Fry
- Chicken Lo Mein Recipe (Gluten-Free)
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Recipe
Drunken Noodle Recipe
Julia
If you love Thai cuisine, you probably know aboutDrunken Noodles, otherwise known as Pad Kee Mao. They are simply delicious and making them homemade is so much healthier!
5 from 4 votes
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Prep Time 6 minutes mins
Cook Time 20 minutes mins
Total Time 26 minutes mins
Servings 5 servings
Calories 320 kcal
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INGREDIENTS
Drunken Noodles
- 7 ounce wide rice noodles
- 12 ounce chicken breast, diced small
- 2 tablespoon sesame oil (divided), or olive oil
- 2 shallots, chopped
- 1 cup carrots, thinly sliced
- 3 teaspoon minced garlic
- ½ of a red bell pepper, thinly sliced
- ⅓ cup green onions, chopped
- 1 cup fresh Thai Holy Basil leaves, or substitute regular basil, chopped
- salt to taste, just a little to taste
- black pepper to taste
For the sauce
- 2 tablespoon oyster sauce
- ⅓ cup tamari , or low sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons maple syrup
- 2 tablespoon water
- 1 teaspoon Thai red chili paste, or Thai red curry
For Serving
- lime wedges
- green onion
- basil
INSTRUCTIONS
Prepare noodles according to the instructions on the package.
7 ounce wide rice noodles
In a small bowl, combine the sauce ingredients and set aside.
2 tablespoon oyster sauce, ⅓ cup tamari, 2 teaspoons fish sauce, 2 teaspoons maple syrup, 2 tablespoon water, 1 teaspoon Thai red chili paste
In a wide skillet or wok, heat 1 tablespoon of oil over medium-high heat. Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.
2 tablespoon sesame oil (divided), salt to taste, black pepper to taste, 12 ounce chicken breast
In the same skillet, add the remaining olive or sesame oil. Sauté the shallot onion and garlic until fragrant. Add the carrots and bell pepper, and continue to sauté for another 5 minutes.
2 tablespoon sesame oil (divided), 2 shallots, 1 cup carrots, 3 teaspoon minced garlic, ½ of a red bell pepper
Return the cooked chicken to the skillet, along with the prepared noodles and green onion. Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.
⅓ cup green onions
Remove from heat and stir in the chopped basil.
1 cup fresh Thai Holy Basil leaves
Serve immediately, garnished with additional green onion and your choice of chili sauce or sriracha.
NOTES
- To Store.Once cooled to room temperature, store any leftover pad kee mao in an airtight container in the fridge for2-3 days.
- To Reheat.Reheat in a pan over medium-low heat, stirring until thoroughly warmed. Alternatively, microwave for 30 seconds at a time, stirring after each interval until warmed through.
- This dish serves about 4-5 medium sized servings.
- For extra kick of heat, drizzle the noodle bowls with sriracha or valentina sauce.
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NUTRITION
Calories: 320kcalCarbohydrates: 43gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 44mgSodium: 1422mgPotassium: 483mgFiber: 2gSugar: 5gVitamin A: 4739IUVitamin C: 20mgCalcium: 41mgIron: 1mg
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Note:Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be foundhere.
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Reader Interactions
Comments
Jerry
Incredibly delicious, the takeout is always so oily and bland!!! Great to make it at home from scratch, so tasty!Reply
Julia | The Yummy Bowl
exactly! glad you enjoyed!
Reply
