Name: Quick and Flavorful Drunken Noodles (Pad Kee Mao) in 15 Minutes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 tablespoons oyster sauce (substitute with vegetarian oyster sauce if avoiding shellfish); 1 tablespoon light soy sauce (can be replaced with regular soy sauce); 1 tablespoon dark soy sauce (use extra light soy sauce for a lighter dish); 1 tablespoon fish sauce (replace with more soy sauce or vegetarian oyster sauce for a non-seafood option); 1 tablespoon brown sugar (white sugar can be used as a substitute); 1 pound chicken thigh (or protein of choice); 8 ounces fresh rice noodles (or dried wide rice noodles); 3-4 cloves garlic (fresh cloves preferred); 1-2 pieces fresh Thai chili peppers (adjust amount for desired spice level); 2 tablespoons canola oil (or peanut oil); 1 cup Chinese broccoli (or broccolini, spinach); 1 cup baby corn (can swap with water chestnuts or bamboo shoots); 1 cup basil (preferably Thai)

Late-night cravings can often lead to a flurry of confusion in the kitchen. But what if I told you that a delicious bowl of Drunken Noodles (Pad Kee Mao) could be ready in just 15 minutes? This quick meal effortlessly combines chewy rice noodles with vibrant vegetables and your choice of protein—whether it’s tender chicken, succulent shrimp, or even tofu for my plant-based friends. The best part? It’s adaptable to whatever you have on hand and packs a flavorful punch from garlic and chili. Perfect for busy weeknights or when guests drop in unannounced, these noodles guarantee satisfaction without sacrificing time or flavor. So, are you ready to impress your family and friends with a dish that’s as colorful as it is delicious? Let’s dive in!

Why are Drunken Noodles So Amazing?

Quick, 15-Minute Meal: This recipe is perfect for those hectic nights when time is of the essence but you still crave something flavorful.

Flavor Explosion: The rich sauce, combined with garlic and chili, delivers a robust flavor that will leave your taste buds dancing!

Versatile Ingredients: Customize this dish with your choice of protein—chicken, shrimp, or tofu—and mix in whatever vegetables you have on hand.

Visually Stunning: With vibrant colors from fresh veggies, these noodles aren’t just delicious; they’re a feast for the eyes too!

Easy to Master: Even if you’re a beginner in the kitchen, these drunken noodles are simple enough to whip up quickly, making them your new go-to recipe!

Perfect Pairing: Serve them alongside refreshing spring rolls for a complete meal or try them with an Asian-inspired salad for a healthier option. You can also check out Style Thai Drunken for more exciting Thai inspiration!

Drunken Noodles Ingredients

• Find everything you need to create the perfect Drunken Noodles (Pad Kee Mao) right here, ready to enhance your mealtime!

For the Sauce

Oyster Sauce – Adds umami depth; substitute with vegetarian oyster sauce if avoiding shellfish.
Light Soy Sauce – Provides saltiness and moisture; can be replaced with regular soy sauce.
Dark Soy Sauce – Contributes color and a deeper flavor; use extra light soy sauce for a lighter dish.
Fish Sauce – Enhances saltiness and umami; replace with more soy sauce or vegetarian oyster sauce for a non-seafood option.
Brown Sugar – Balances flavors with sweetness; white sugar can be used as a substitute.

For the Protein

Chicken Thigh (or protein of choice) – Adds protein and richness; options include beef, pork, shrimp, tofu, or omit for a vegetarian version.

For the Noodles and Vegetables

Fresh Rice Noodles (or Dried Wide Rice Noodles) – Main ingredient, providing chewiness; use fresh for best results or rehydrate dried noodles as per package instructions.
Garlic – Infuses aroma and flavor; fresh cloves are preferred; powdered garlic can substitute but will alter taste.
Fresh Thai Chili Peppers – Provides heat; adjust amount for desired spice level; jalapeño can substitute.
Canola Oil (or Peanut Oil) – Essential for stir-frying; any high-heat oil can work.
Chinese Broccoli (or Broccolini, Spinach) – Offers color and nutrition; use any green vegetable if unavailable; thinly slice for even cooking.
Baby Corn – Adds crunch; can swap with water chestnuts or bamboo shoots for texture.
Basil (preferably Thai) – Contributes fragrance and flavor; regular basil can serve as a substitute.

Happy cooking! These ingredients will set you on a delicious path to mastering Drunken Noodles (Pad Kee Mao)!

Step‑by‑Step Instructions for Drunken Noodles (Pad Kee Mao)

Step 1: Prepare the Sauce
In a medium bowl, combine 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Stir well until the brown sugar is fully dissolved, creating a smooth sauce. Set aside your savory mixture to ensure the flavors meld perfectly as you cook the Drunken Noodles.

Step 2: Marinate the Chicken
Slice your chicken thighs into bite-sized pieces and place them in a bowl. Pour in 1 tablespoon of dark soy sauce and toss the chicken to coat evenly. Let the chicken sit for about 5 minutes to absorb the flavors, which will help create a tender and savory base for your drunken noodles.

Step 3: Prepare the Aromatics
While the chicken is marinating, peel and finely chop 3-4 cloves of garlic, along with 1-2 fresh Thai chili peppers, adjusting the quantity based on your spice preference. If you have a mortar and pestle or a food processor, grind them together until you achieve a fine paste, releasing their wonderful aromas to enhance your dish.

Step 4: Soak the Noodles
If using dried rice noodles, refer to the package instructions to rehydrate them by boiling in water for about 5-7 minutes until soft. For fresh rice noodles, slice them into strips, if necessary. Aim for a chewy texture that will be perfect for absorbing the flavors in your Drunken Noodles.

Step 5: Heat the Oil
In a large nonstick pan or wok, heat 2 tablespoons of canola oil over medium-high heat. Allow it to heat for about 1-2 minutes until shimmering but not smoking. This high heat is essential for achieving that ideal stir-fry texture, ensuring your ingredients cook quickly and evenly, while infusing the oil with flavor.

Step 6: Sauté the Aromatics
Add the garlic and chili paste to the hot oil, sautéing for 30 seconds until fragrant and golden. Stir with a wooden spoon to ensure even cooking, and take care not to burn the garlic, as this can turn your dish bitter. The aroma of these ingredients will signal that your Drunken Noodles are on their way.

Step 7: Cook the Chicken
Quickly add the marinated chicken to the pan, spreading it in a single layer. Allow it to cook undisturbed for about 2-3 minutes until lightly browned. Stir and flip the chicken for an additional 2-3 minutes until fully cooked through and no longer pink, creating a rich, savory base for your noodles.

Step 8: Add the Vegetables
Once the chicken is cooked, toss in sliced Chinese broccoli and baby corn. Stir-fry for about 2-3 minutes until the broccoli is bright green and tender-crisp. This adds a vibrant color and texture to your Drunken Noodles while ensuring the vegetables retain their nutrients and crunch.

Step 9: Combine Noodles and Sauce
Add the prepared rice noodles to the pan, then pour in your sauce mixture. Use tongs to gently toss everything together, ensuring the noodles are evenly coated. Cook for 2-3 minutes, allowing the noodles to soak up the sauce flavors while keeping the vibrant vegetables crisp and bright.

Step 10: Finish with Basil
Remove the pan from heat and fold in a handful of Thai basil. Gently mix until the basil starts to wilt, releasing its fragrant aroma and enhancing the flavors of your Drunken Noodles. This final touch adds a wonderful freshness that’s characteristic of authentic Pad Kee Mao.

Step 11: Serve Immediately
Plate your Drunken Noodles (Pad Kee Mao) while they are hot, garnishing with additional basil or chili if desired. Enjoy this vibrant and flavorful meal right away, and relish in the satisfaction of your quick and delicious creation that rivals any takeout option!

Make Ahead Options

These Drunken Noodles (Pad Kee Mao) are fantastic for meal prep enthusiasts! You can marinate the chicken and prepare the sauce up to 24 hours in advance. Just store them separately in airtight containers in the refrigerator to keep the chicken tender and the sauce flavorful. Additionally, you can slice the vegetables and keep them ready for stir-frying. When you’re ready to cook, just heat a pan, sauté the garlic and chili paste, add the marinated chicken, and toss in the vegetables and noodles. In just a few minutes, you’ll have a delicious meal that’s just as vibrant and satisfying as if it were made fresh!

How to Store and Freeze Drunken Noodles

Fridge: Store leftover drunken noodles in an airtight container for up to 3 days. To maintain their flavor and texture, allow them to cool before sealing.

Freezer: If you wish to freeze, place cooled drunken noodles in a freezer-safe container or bag. They can be stored for up to 2 months; however, the texture may change after thawing.

Reheating: To reheat, use a pan over medium heat, adding a splash of water to restore moisture and prevent sticking. Heat until warmed through, about 5–7 minutes.

Extra Tips: For the best results, avoid refreezing any noodles that have already been reheated once. Enjoy a quick meal with these adaptable drunken noodles anytime!

What to Serve with 15-Minute Drunken Noodles

The vibrant flavors of drunken noodles can be beautifully accentuated by thoughtful pairings that round out your meal.

Refreshing Spring Rolls: Light and crunchy, spring rolls offer a perfect contrast to the savory noodles, enhancing the overall dining experience.
Crisp Asian Slaw: A colorful slaw with cabbage, carrots, and a zesty dressing brings freshness and crunch, balancing the richness of the drunken noodles.
Savory Fried Rice: Pair your noodles with simple fried rice, allowing the familiar flavors to complement each other while adding more hearty textures to the table.
Spicy Dipping Sauce: Serve a side of sweet chili sauce for dipping, inviting guests to add a kick to each bite of their noodles, drawing out flavors.
Thai Iced Tea: Finish the meal with a soothing Thai iced tea, its creamy sweetness beautifully contrasting the boldness of the noodles.
Coconut Sorbet: As a dessert, a light coconut sorbet cleanses the palate while maintaining the Thai-themed dinner experience, leaving everyone feeling refreshed.

Drunken Noodles Variations & Substitutions

Feel free to let your creativity shine as you customize this recipe to fit your taste preferences and dietary needs!

Protein Swap: Replace chicken with beef strips, shrimp, or tofu for different flavors; each protein adds a unique twist.
Vegetable Variety: Substitute Chinese broccoli with bok choy, kale, or other greens; this not only changes the appearance but also the flavor profile.
Flavor Boost: Add extra veggies like bell peppers, carrots, or zucchini for added nutrition and color; a rainbow of ingredients makes every bite exciting.
Humidity Control: Use more or less fish sauce based on your taste; adding a touch more elevates the umami, while reducing it can lighten the dish.
Herb Alternatives: Swap fresh basil with cilantro or parsley if you’re out of basil; each offers a unique freshness that enhances the overall dish.
Gluten-Free Option: Ensure to use gluten-free soy sauce for a gluten-free version; this allows everyone to enjoy without worry!
Spice Level: Adjust the amount of fresh Thai chili peppers according to your heat preference; a dash of chili flakes can substitute for a kick without fresh peppers.
Texture Twists: Instead of baby corn, try using water chestnuts or snap peas for a fun crunch; every texture adds a new dimension to your dish.

For more delicious Thai inspiration, don’t miss out on our Style Thai Drunken and Garlic Chicken Noodles recipes! You’ll find even more ways to enjoy the bold flavors and adaptability of Thai cuisine.

Expert Tips for Drunken Noodles

Hot Pan Needed: Always ensure your pan is hot before adding ingredients. This promotes proper stir-frying and prevents sticking.
Avoid Overcrowding: When cooking chicken, don’t overcrowd the pan. This ensures even cooking and prevents steaming, which can result in chewy meat.
Customize Spice Level: Adjust the quantity of fresh Thai chili peppers based on your personal spice preference. Start with a small amount and increase as needed.
Use Fresh Noodles: Fresh rice noodles offer a better texture and enhance the flavor of your Drunken Noodles. Seek them out at local Asian markets if possible.
Experiment with Veggies: Don’t hesitate to swap in various vegetables according to what you have on hand. This not only prevents waste but also adds different flavors and nutrition.

Drunken Noodles (Pad Kee Mao) Recipe FAQs

How do I select the best ingredients for my Drunken Noodles?
Absolutely! When choosing fresh vegetables, look for vibrant colors and a firm texture. For example, opt for crisp Chinese broccoli without any yellowing leaves. If you’re selecting protein, go for fresh chicken thighs, as they are juicy and flavorful. Make sure the garlic pods are plump and the chili peppers are bright for maximum flavor in your dish.

How should I store leftover Drunken Noodles, and how long will they last?
You can store leftover drunken noodles in an airtight container in the refrigerator for up to 3 days. It’s important to let the noodles cool before sealing to avoid steam buildup, which can make them soggy. If they’re packed correctly, you can enjoy your leftovers without sacrificing flavor!

Can I freeze Drunken Noodles, and how do I do it?
Yes, you can freeze drunken noodles! After cooling completely, place them in a freezer-safe container or zip-top bag, ensuring you remove as much air as possible. They can last for up to 2 months in the freezer. When you’re ready to eat, thaw them in the refrigerator overnight, then reheat in a pan over medium heat with a splash of water to restore moisture and prevent sticking. This simple process helps retain their delightful texture.

What common cooking issues should I watch out for?
Very! One common issue is mushy noodles—this often happens if they’re overcooked or if the pan isn’t hot enough before adding them. To avoid this, ensure your pan is heated properly, and remember that the noodles should ideally be cooked al dente before they’re added to the stir-fry. Also, be cautious about adding too much sauce; if the dish looks overly wet, just let it cook a little longer to help it absorb into the noodles.

Are there any dietary considerations for making Drunken Noodles?
Definitely! If you or your guests have allergies to shellfish, simply substitute the oyster sauce with a vegetarian option. For those needing gluten-free meals, make sure to use gluten-free soy sauce instead of light and dark soy sauces. This dish can easily cater to various dietary needs while still delivering that authentic flavor everyone enjoys.

Can I adapt the recipe based on what I have on hand?
Absolutely! This recipe is incredibly adaptable. If you don’t have Chinese broccoli, try using bok choy, spinach, or even bell peppers for a pop of color. For proteins, feel free to swap chicken for shrimp, beef, or a plant-based option like tofu. Remember, the more the merrier when it comes to creativity in the kitchen!