If noodles could talk, Pad Kee Mao would definitely have some wild stories to tell. Known as Drunken Noodles this is the kind of dish that doesn’t mess around. It’s fiery, a little chaotic, and unapologetically bold—exactly what you need after a night of too many cocktails or just a long day. Flat rice noodles soak up a sauce that’s sweet, salty, and packed with a serious kick from fresh chilis, while the chicken and bell peppers bring that perfect balance of tender and crunchy.
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In Thailand, where you can buy a heaping plate from a cart, you’re encouraged to add extra seasonings like crushed hot pepper, pickled chiles in chile-spiked vinegar, or chile paste. Chicken is the classic protein used in Pad Kee Mao, but restaurants in the US often give you a choice of proteins (chicken, pork, beef, shrimp, or tofu) in your Drunken Noodles.
Street Food Vibes in Your Own Kitchen
Pad Kee Mao is classic Thai street food, the kind of dish you’d stumble across in a bustling night market, surrounded by the sizzle of woks and the intense smell of garlic and Thai spices. The first time I had it in Thailand was in a tiny stall in a Bangkok night market where the cook was working magic over a flaming-hot wok. It was love at first bite. It is my favorite kind of noodle dish—minimal ingredients, simple technique, maximum flavor. You can easily cook it at home and enjoy all the street food vibes without leaving your kitchen.
The name “Drunken Noodles” comes from the idea that the dish pairs perfectly with beer (or 3), and some say it’s or even better as a remedy after a night of drinking. It’s loaded with fiery chilis and fresh basil that shock your senses back to life after a late night out. Whether or not you’re nursing a hangover, the bold flavors of Pad Kee Mao are intense enough to wake you up and keep you coming back for more.
Ingredients You Need
Most of the ingredients for Pad Kee Mao are pantry staples if you cook a lot of Asian food, but you might need to make a run to the Asian market for a couple of things. Here’s what you’ll need:
- Wide rice noodles (yen sai): These guys are the backbone of Pad Kee Mao. They’re thick, chewy, and perfect for soaking up all that sauce. I’ve used the typical “rice stick” noodles you use in Pad Thai here because that’s what I had on hand. They’re a fine substitute, but for dishes like this one and Pad See Ew, the wider ones are best.
- Chicken thighs: I always go for thighs—they’re juicy and don’t dry out like breasts do. Feel free to substitute another protein like pork, beef, shrimp, or tofu if that’s your thing.
- Oyster sauce: This gives the dish a rich, savory depth. Don’t skip it.
- Light soy sauce: Adds the salty, umami punch you need.
- Dark soy sauce: Thick, syrupy, and slightly sweet, this stuff gives the sauce its deep, dark color.
- Fish sauce: This funky, salty condiment is essential for adding that briny edge and umami.
- Palm sugar: You can use brown sugar if you’re in a pinch, but palm sugar has a more caramel-y sweetness.
- Fresh Thai basil: This has a spicier, more anise-like flavor than regular basil. If you can’t find it, regular basil works too, but the Thai stuff is worth seeking out.
- Bell peppers: I like to use red or orange for color.
- Fresh chilis: Serrano or jalapeño chilis are perfect for adding heat. Adjust the amount depending on how spicy you like it.
How to Make Drunken Noodles
It might look like there’s a lot going on with this dish, but it all comes together quickly. Here’s the game plan:
- Prep the noodles: Cook the rice noodles according to the package instructions, then drain and set aside.
- Make the sauce: Mix up the oyster sauce, soy sauces, fish sauce, sugar, and water in a bowl. Done.
- Stir-fry the aromatics: Heat a large wok or skillet over high heat, then toss in the garlic and ginger. Stir-fry for a few seconds until your kitchen smells amazing.
- Add the chicken: Throw in the chicken strips and cook until they’re no longer pink. Keep the heat high.
- Get the veggies in there: Add the onion, bell peppers, and chilis. Stir-fry until the veggies start to soften but still have a little bite.
- Combine it all: Add the noodles, sauce, and Thai basil. Toss everything together until the noodles are coated and the basil is fragrant.
- Serve immediately: Get it on the table while it’s hot and steamy.
Expert Tips for Success
- Prep everything first: Once you start cooking, it moves fast. Have all your ingredients chopped and ready to go.
- High heat is key: You want that wok or skillet screaming hot to get that quick, searing stir-fry effect.
- Don’t overcook the noodles: You want them al dente, not mushy.
- Play with the spice level: If you like it spicier, add extra chilis or throw in some chili paste with the sauce. If you like it milder, use milder chile or less of it.
Drunken Noodles vs Pad Thai or Pad See Ew
Though all three of these noodle dishes are iconic in Thai cuisine, they each have their own distinct personalities. Pad Kee Mao (Drunken Noodles) is the rebel of the group, known for its bold and spicy flavor profile, thanks to fresh chilis and an abundance of Thai basil. The sauce leans salty and slightly sweet with a dark soy base, but the heat is what really sets it apart. You’ll typically find wide rice noodles (sen yai) in this dish, soaking up the flavors and holding up to the high heat of the wok.
Pad Thai, on the other hand, is a much sweeter and tangier dish. The noodles are thinner (usually made with rice sticks), and the sauce is built on tamarind, giving it a fruity, tangy undertone, balanced with palm sugar and lime juice. Pad Thai is also known for its variety of textures—peanuts, bean sprouts, and sometimes shrimp or tofu puffs all come together in a more balanced, mildly spiced dish compared to Drunken Noodles.
Pad See Ew is somewhere in between. It’s less fiery than Drunken Noodles, but richer and less sweet than Pad Thai. Like Pad Kee Mao, it uses wide rice noodles, but the sauce here is primarily made of dark soy and oyster sauce, giving it a deeply savory, slightly sweet taste. Stir-fried with Chinese broccoli (gai lan) and often made with beef or chicken, Pad See Ew has a much more mellow vibe—think of it as comfort food compared to the bold, spicy edge of Pad Kee Mao.
In short, if you’re in the mood for something spicy and bold, Drunken Noodles is the way to go. If you want a balance of sweet, sour, and salty, Pad Thai has your back. And for something rich, savory, and comforting, Pad See Ew hits the spot.
More Ways to Use Yen Sai (Wide, Flat Rice Noodles)
Wide, flat rice noodles are perfect for dishes that require a hearty, chewy texture that holds up well to sauces and high-heat stir-frying. They’re incredibly versatile and can be found in everything from stir-fries, like this one or Pad See Ew, to soups across Asian cuisines.
Char Kway Teow is a Malaysian and Singaporean classic, stir-fried noodle dish that uses wide rice noodles, shrimp, Chinese sausage, eggs, and bean sprouts, stir-fried in a flavorful mixture of soy sauce and often shrimp paste.
Beef Chow Fun is a popular Cantonese dish made with wide rice noodles stir-fried with beef, onions, and bean sprouts in a soy-based sauce. The dish is known for its “wok hei,” the smoky flavor that comes from stir-frying over high heat.
You can even substitute rice noodles for the wheat-based noodles in dishes like Garlic Chili Oil Noodles or Creamy Gochujang Pasta. Once you get a feel for how they work, you’ll find yourself reaching for these noodles more than you think.
Thai Style Drunken Noodles (Pad Kee Mao)
Ingredients
For the sauce
- 1 tablespoon oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon black pepper
- 1 tablespoon palm sugar or brown sugar
- ¼ cup water
For the noodles
- 7 ounces wide rice noodles
- 2 tablespoons oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 onion chopped
- ¾ pound chicken thighs thinly sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 2 fresh chilis chopped
- 1 cup fresh Thai basil
Instructions
- Cook noodles according to package instructions, drain, and set aside.
- In a small bowl, mix all the sauce ingredients.
- Heat oil in a large skillet or wok. Add garlic and ginger, stir-frying for a few seconds.
- Add chicken, cooking until done. Add bell peppers and chilis, stir-frying for 2-3 minutes.
- Add noodles, sauce, and Thai basil. Toss everything together for a minute or two.
- Serve immediately.
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin