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Overhead shot of Thai drunken noodles in a stainless steel wok, wide rice noodles tossed with chicken, zucchini, scallions, and Thai basil, with lime wedges tucked among the noodles.
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Drunken Noodles

Thai Drunken Noodles (Pad Kee Mao) feature wide rice noodles coated in a savory, spicy sauce and tossed with bits of chicken and zucchini. Ready in under 30 minutes, these spicy Thai noodles make an ultra flavorful, easy weeknight dinner!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Keyword: drunken noodles, drunken noodles recipe, thai drunken noodles
Servings: 4 servings

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

Serving: 1Serving | Calories: 367kcal | Carbohydrates: 53g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1080mg | Potassium: 624mg | Fiber: 2g | Sugar: 4g | Vitamin A: 284IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg