Name: Drunken Noodles (Pad Kee Mao) Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 8 ounces dry rice noodles (250 g); 1 pound chicken breast, skinless and boneless, cut into thin strips; 1 red bell pepper, sliced; 1 cup broccoli florets; 2 tablespoons vegetable oil; 1 tablespoon garlic, minced; 1 tablespoon ginger, minced; ⅓ cup oyster sauce; 1 teaspoon chili paste; 1 tablespoon dark soy sauce

Jump to Recipe· 3.9 from 12 reviews

If you’re craving a vibrant, flavorful, and comforting dish that comes together in no time, look no further than this Drunken Noodles (Pad Kee Mao) Recipe. Bursting with bold Thai flavors, tender chicken, crisp vegetables, and perfectly chewy rice noodles, this dish delivers a delightful balance of sweet, spicy, and savory notes in every bite. Whether you’re whipping up a quick weeknight dinner or impressing friends with authentic Asian cuisine, these drunken noodles are sure to become one of your go-to favorites.

Ingredients You’ll Need

The image shows ingredients for a meal arranged on a white marbled surface. In the center, there is a white round bowl filled with raw, pale pink chicken slices. To the top right, there is a whole red bell pepper, and below it, a whole garlic bulb. Next to the garlic, fresh ginger root is placed. At the bottom right corner, a clear glass bowl holds bright green broccoli florets. Towards the left side, uncooked light beige rice noodles lie flat. Surrounding the main ingredients are small bowls and containers: a small glass bowl of red chili paste above a clear glass bowl with a light yellow liquid, a small round glass bowl of dark soy sauce near the broccoli, and a square white bowl with thick dark brown sauce near the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Simple yet essential, each ingredient in this Drunken Noodles (Pad Kee Mao) Recipe plays a vital role in creating the perfect harmony of flavors, textures, and colors. Let’s break down what you need to gather before you start cooking this delicious dish.

8 ounces dry rice noodles: The chewy foundation that soaks up all the tasty sauce for every delicious bite.
2 tablespoons vegetable oil: Ideal for stir-frying and giving that lovely slightly crisp edge to ingredients.
1 pound chicken breast, skinless and boneless, cut into thin strips: Provides lean protein that cooks quickly and stays tender.
1 red bell pepper, sliced: Adds a sweet crunch and vibrant color.
1 cup broccoli florets: Offers freshness and a bit of green to brighten up the plate.
1 tablespoon garlic, minced: Essential aromatic that adds depth and warmth.
1 tablespoon ginger, minced: Brings a subtle zing and spice to the dish.
⅓ cup oyster sauce: The heart of the sauce, lending a rich umami boost.
1 teaspoon chili paste: Provides just the right kick of heat.
1 tablespoon dark soy sauce: Deepens the flavor and adds beautiful color to the noodles.

How to Make Drunken Noodles (Pad Kee Mao) Recipe

Step 1: Prepare the Rice Noodles

Begin by cooking the dry rice noodles exactly as the package instructs. Making sure they’re tender but still have a nice bite to them sets the foundation for noodle perfection in this dish.

Step 2: Cook the Chicken

Heat 1 tablespoon of vegetable oil in a large heavy skillet or wok over medium heat. Add the thin strips of chicken breast and sauté for about 3 to 4 minutes, flipping halfway, until browned and cooked through. Once done, remove the chicken from the pan and set it aside to rest.

Step 3: Sauté the Vegetables

Add the remaining tablespoon of oil to the skillet and toss in the sliced red bell pepper. Cook it for 2 minutes just until slightly softened but still crisp. Then add the broccoli florets along with minced garlic and ginger. Stir-fry everything together for another 2 minutes, allowing those beautiful aromas to bloom and colors to pop.

Step 4: Mix the Sauce

In a small bowl, whisk together the oyster sauce, chili paste, and dark soy sauce. This sauce is the magic touch that brings all ingredients together with a perfect balance of sweet, salty, and spicy flavors.

Step 5: Combine and Finish Cooking

Return the cooked chicken and the drained rice noodles to the skillet with the veggies. Pour the prepared sauce over everything and stir constantly to coat evenly. Let it cook for another 2 minutes until the noodles are heated through and fully infused with all those fabulous flavors. Finally, remove from heat—your Drunken Noodles (Pad Kee Mao) are ready to enjoy!

How to Serve Drunken Noodles (Pad Kee Mao) Recipe

A close-up view of a metal frying pan with a shiny surface, containing a mix of cooked vegetables. The base layer in the pan shows cooked, slightly browned bits, while on top are bright green broccoli florets evenly spread across the pan. Interspersed with the broccoli are thin, long strips of red bell pepper, slightly glossy from cooking. The pan's handle extends downward and is metallic, reflecting light. The frying pan sits on a white marbled surface with faint grey veins, giving a clean kitchen look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like sliced green onions or fresh Thai basil leaves add a burst of freshness and a pop of color that elevates the presentation and flavor of the dish. A few crushed peanuts on top can introduce a lovely textural contrast as well.

Side Dishes

This dish makes a hearty meal on its own but pairs wonderfully with complementary sides such as a light cucumber salad or an Asian-style slaw to refresh the palate. Steamed jasmine rice can also be served alongside if you want to stretch the meal or balance the bold flavors.

Creative Ways to Present

For a fun twist, try serving your drunken noodles family-style in a large colorful platter so everyone can dig in. You could also place them in individual bowls with garnishes artfully arranged on top for a restaurant-worthy look right at home.

Make Ahead and Storage

Storing Leftovers

Leftover Drunken Noodles (Pad Kee Mao) store perfectly in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a delightful next-day lunch or dinner option.

Freezing

While freezing is possible, it’s best to consume this dish fresh or refrigerated, as noodles and vegetables tend to lose their texture after thawing and reheating. If you do freeze, use a freezer-safe container and consume within 1 month, reheating gently.

Reheating

To reheat, place the noodles and ingredients in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Stir occasionally until warmed through, ensuring the noodles remain tender and the chicken juicy.

FAQs

What type of noodles should I use for Drunken Noodles?

The traditional recipe calls for wide rice noodles, sometimes called “sen yai.” Using these noodles ensures the right texture and flavor absorption. If unavailable, flat rice noodles or fresh rice noodles can be good substitutes.

Can I make this dish vegetarian?

Absolutely! Simply replace the chicken with tofu or a mix of your favorite vegetables like mushrooms and snap peas. Be sure to use vegetarian oyster sauce or tamari for that rich umami flavor without animal products.

How spicy is Drunken Noodles?

The level of spice depends on the amount and type of chili paste you use. The recipe includes 1 teaspoon for a moderate kick, but you can adjust it up or down based on your heat preference.

Is this dish traditionally alcoholic?

Despite the name “Drunken Noodles,” this recipe does not include alcohol. The name is thought to refer to how flavorful and spicy the noodles are, which might appeal to someone who’s had a few drinks!

Can I prepare the sauce ahead of time?

Yes, you can mix the oyster sauce, chili paste, and soy sauce in advance and store it in the refrigerator. This helps speed up cooking, especially on busy nights when time is short.

Final Thoughts

I can’t recommend this Drunken Noodles (Pad Kee Mao) Recipe enough if you want a quick, delicious, and satisfying meal that never gets boring. The combination of tender chicken, crisp veggies, and bold sauces hits all the right notes and is sure to impress your taste buds every time you make it. Give it a try tonight and watch this Thai classic become a cherished favorite in your kitchen!