Drunken Noodles
Updated
Updated
This is the drunken noodles recipe to make when you’re craving Thai takeout. Wide rice noodles, tender chicken, and zucchini are tossed in a savory, spicy sauce and ready in under 30 minutes. The noodles get glossy with a little char around the edges, and fresh Thai basil stirred in at the end adds a sweet, herby finish. It tastes like takeout, but you get to control the spice level and skip the wait. I make this on busy weeknights when I want something bold, flavorful, and a little fiery without spending much time in the kitchen.
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Real Pad Kee Mao Flavor, Way Less Hassle
Pad kee mao, better known as drunken noodles, is one of my favorite things to order at a Thai restaurant. Wide rice noodles soak up that savory sauce, then everything gets tossed together over high heat with garlic, chili, chicken, zucchini, and fresh basil. It’s a pretty simple combination, but the flavor is anything but boring. Traditional versions can call for ingredients that aren’t always easy to find, like Thai holy basil or grachai. This version keeps things a little more grocery-store friendly. Chicken and zucchini are easy to find, and Thai basil is usually tucked in with the fresh herbs at larger supermarkets.
The sauce is where a lot of the flavor comes from, so I wouldn’t skip any of the ingredients if you can help it. I use both dark and light soy sauce, and they each bring something different. Dark soy sauce is thicker and slightly sweeter, giving the noodles that deep brown color you see at restaurants. Light soy sauce is thinner and saltier, so it does most of the seasoning. If you don’t have dark soy sauce, don’t panic. Regular soy sauce with a small spoonful of molasses will get you pretty close. You’ll know you’re on the right track when the noodles are glossy, separate easily, and have a few lightly charred edges. You don’t want pale, clumpy noodles sitting in a puddle of sauce. High heat is important here because it gives everything that delicious stir-fried flavor.
Can You Use Regular Basil Instead?
Short answer, no. Thai basil and regular basil sit right next to each other at the grocery store, but they don’t behave the same way once they hit a hot pan.
Thai basil has narrow, pointed leaves and purple stems, and it tastes more like licorice than the sweet, peppery flavor you get from regular basil. That anise note is a big part of what makes drunken noodles taste like drunken noodles. Swap in regular basil and the dish loses that signature flavor.
Heat is the other problem. Thai basil is sturdy enough to hold its shape and flavor even in a screaming hot wok. Regular basil wilts fast and turns dark and bitter if it sits in a hot pan too long, so a bright, herby garnish turns into a soggy, off-tasting one.
If you can’t track down Thai basil, skip the regular kind. Mint with a pinch of ground fennel gets you closer to that anise flavor, even if the texture isn’t quite a match. Most well-stocked grocery stores now carry Thai basil in the produce section near the other fresh herbs, and Asian grocery stores almost always have it.
Helpful Tips
- Don’t skip rinsing the noodles after boiling. Wide rice noodles release quite a bit of starch as they cook, which can make them stick together. Give them a quick rinse under cool water, then toss them with a little oil. This keeps the noodles separate so the sauce can coat every strand instead of turning them into one giant noodle clump.
- Give the chicken room to brown. If the pan is too crowded, the chicken will steam instead of getting those golden, browned edges you want. Cook it in a single layer and try not to stir it constantly. If your skillet isn’t big enough, cook the chicken in two batches. Those little browned bits are worth it.
- Pat zucchini dry before cooking. If you’re using frozen or pre-cut zucchini. Extra moisture can make it steam instead of getting those lightly browned edges.
- This recipe is fairly high in sodium. At about 1,080mg per serving. If you’re watching your sodium intake, use low-sodium soy sauce and reduce the oyster sauce by 1 tablespoon. The flavor will be a little lighter but still good.
Drunken Noodles
Ingredients
- 8 oz. wide rice noodles, (see note)
- 3 Tbsp oyster sauce
- 2 Tbsp water
- 2 tsp fish sauce
- 2 tsp dark soy sauce
- 2 tsp light soy sauce
- 2 tsp sugar
- 2 Tbsp vegetable oil
- 1 lb. chicken breasts, cut into small 1/2-inch pieces
- 4 cloves garlic, minced
- 1 Thai chili or jalapeno, minced
- 1 medium zucchini, diced
- 10 Thai basil leaves, chopped
- 3 scallions, sliced
Instructions
- Cook the rice noodles according to the packaging; drain and set them aside.
- Whisk together the oyster sauce, water, fish sauce, dark soy sauce, light soy sauce, and sugar in a small mixing bowl, and set it aside.
- Add the vegetable oil to a wok or large skillet over medium-high heat.
- Add the chicken to the pan and cook for 2 minutes. Add the garlic, chilis, and zucchini to the pan and cook, stirring, for 3-4 minutes until the chicken is cooked through and zucchini is fork tender.
- Add the noodles and sauce to the pan and cook for 1-2 minutes more until the noodles are heated through. Stir in the basil and serve with a sprinkle of scallions over the top.
Video
Notes
- Adjust the spice to your liking. One Thai chili or jalapeño gives the noodles a moderate kick. For less heat, remove the seeds and ribs before slicing. For more heat, add another chili or some dried chili flakes.
- No dark soy sauce? Use regular soy sauce with a small spoonful of molasses. It won’t be identical, but it gets you surprisingly close.
- Look for wide rice noodles in the Asian foods aisle, sometimes labeled pad see ew noodles or chantaboon noodles.
- For a gluten-free version, use a gluten-free oyster sauce or vegetarian stir-fry sauce.
- Change the protein. Don’t miss the list of different protein options in the article below the recipe card.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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How to Make Drunken Noodles Step by Step
Gather all the ingredients together.
Make the sauce: Cook 8 oz. wide rice noodles according to package directions. Drain, then rinse under cool water and toss with a small drizzle of oil to keep them from sticking together while you prep everything else. Whisk together 3 tbsp oyster sauce, 2 tbsp water, 2 tsp fish sauce, 2 tsp dark soy sauce, 2 tsp light soy sauce, and 2 tsp sugar in a small bowl. The sauce should look glossy and mostly smooth, with the sugar dissolved.
Sear the chicken: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Add 1 lb chicken breast, cut into half-inch pieces, in a single layer and cook for about 2 minutes, until the edges start to turn golden brown. Avoid stirring too often. You want browning, not steaming.
Add the vegetables: Add 4 cloves minced garlic, 1 sliced Thai chili or jalapeño, and 1 diced medium zucchini. Cook for 3-4 minutes, stirring occasionally, until the chicken is cooked through and the zucchini is just tender but still has a bit of bite.
Toss with the noodles: Add the noodles and sauce. Toss everything together for 1-2 minutes, until the noodles are evenly coated and starting to pick up light char in spots. The sauce should cling to the noodles rather than pool at the bottom of the pan.
Finish and serve: Stir in 10 chopped Thai basil leaves until just wilted, about 30 seconds. Basil cooks fast. Pull the pan off the heat as soon as the leaves turn glossy and darken slightly. Top with 3 sliced scallions and serve immediately.
Variations
Spice Level
- Milder. Use a jalapeño instead of a Thai chili, and remove the seeds and ribs before slicing. This cuts the heat by a lot without losing the pepper flavor.
- As written. One Thai chili or jalapeño, seeds left in, gives a moderate kick.
- Hotter. Add a second Thai chili, seeds and all, or stir in a pinch of dried chili flakes with the garlic.
- Fiery. Stir a small spoonful of Thai chili paste into the sauce. It pushes the heat further and adds a deeper, more savory flavor.
Change the Protein
- Shrimp. Swap in a pound of peeled and deveined shrimp for the chicken and add it in the searing step. Pull it from the pan as soon as it turns pink and opaque, about 2 minutes, or it turns rubbery.
- Tofu. Use a block of extra-firm tofu, pressed and cubed, and pan-fry it until golden on a couple sides before adding the vegetables. Tofu needs that head start to build any real color and texture.
- Pork. Thinly sliced pork tenderloin or ground pork both work. Ground pork cooks the fastest, about 3 minutes, while sliced pork needs roughly the same time as the chicken.
- Beef. Flank steak or sirloin, sliced thin against the grain, sears fast over high heat. Pull it from the pan a little early since it keeps cooking once it’s tossed back in with the sauce.
- Vegetarian. Skip the meat, double the zucchini, and add mushrooms or bell pepper for more bulk. Swap the oyster sauce for a vegetarian stir-fry sauce and the fish sauce for a vegan fish sauce alternative to keep the whole dish plant-based.
What to Serve With Drunken Noodles
I like to serve drunken noodles straight from the pan while the noodles are still glossy and hot. They’re filling enough to be a meal on their own, but if you’re going for a full takeout-at-home spread, a couple of simple sides fit right in. For something fresh and crunchy, my Asian Cucumber Salad is a great match. The cucumbers are cool, crisp, and lightly spicy, with a tangy dressing that balances the savory heat of the noodles. Plus, it takes just a few minutes to put together.
If you want to keep the Thai theme going, serve these noodles alongside Thai Coconut Chicken. It’s creamy, mildly spicy, and packed with Thai-inspired flavor, so you get a nice contrast to the bold, saucy noodles. And if you’re feeding a crowd or just really love a noodle dinner, Chicken Pad Thai makes a fun addition to the table. The two dishes use different sauces and flavors, so it doesn’t feel like you’re eating the same thing twice.
Storage Instructions
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will firm up a little as they chill, but that’s completely normal.
Freezer
I don’t recommend freezing drunken noodles. The rice noodles and zucchini don’t hold their texture particularly well after thawing and can become mushy.
Reheating
For the best texture, reheat the noodles in a skillet over medium heat with a small splash of water or soy sauce to loosen the sauce. You can also microwave them in 30-second bursts, stirring between each, until warmed through.
Make Ahead
You can whisk together the sauce and chop the chicken and vegetables up to a day ahead. Keep everything separate in the refrigerator. I recommend cooking the noodles right before making the dish because cooked rice noodles tend to clump together as they sit.
Very tasty! My family very much enjoyed this! I used half the oil and swapped red bell pepper for zucchini. We will enjoy this again!
So delicious!