Go Back
If you’re looking for a dish that encapsulates the vibrant flavors of Thai cuisine while delivering a satisfying kick, Spicy Thai Drunken Noodles, also known as Pad Kee Mao, is an irresistible option. The origins of Drunken Noodles are as colorful as its flavors; this dish is traditionally believed to be named after the late-night cravings of party-goers seeking a hearty meal after a night of revelry. Its unique combination of spicy, savory, and slightly sweet notes makes it a staple in Thai street food culture and a beloved favorite among food enthusiasts worldwide.

Thai Drunken Noodles

Dive into the vibrant world of Thai cuisine with this Spicy Thai Drunken Noodles recipe! Also known as Pad Kee Mao, it boasts a tantalizing mix of flat rice noodles, fresh veggies, bold proteins, and aromatic herbs, all stir-fried in a savory sauce. Perfect for a quick yet satisfying meal, this dish embodies the essence of Thai flavors and can be customized to suit your taste. Discover your new favorite comfort food! #ThaiCuisine #DrunkenNoodles #Foodie #Recipe #SpicyFood #HomeCooking
Print Recipe Pin Recipe

Ingredients
  

8 oz wide rice noodles

2 tbsp vegetable oil

1 cup chicken breast, sliced thinly (or tofu for a vegetarian option)

1 cup bell peppers, sliced (a mix of red, yellow, and green)

1 cup broccoli florets

2 cloves garlic, minced

2-3 Thai bird chilies, chopped (adjust for spice preference)

2 eggs, beaten

3 tbsp soy sauce

2 tbsp oyster sauce (or vegan substitute)

1 tbsp fish sauce (optional)

1 tbsp sugar

Fresh basil leaves (Thai basil, if available)

Lime wedges, for serving

Instructions
 

Cook the Noodles: Bring a pot of water to a boil, add the rice noodles, and cook according to package instructions until al dente. Drain and rinse under cold water; set aside.

    Prepare the Sauce: In a bowl, mix soy sauce, oyster sauce, fish sauce (if using), and sugar. Stir until the sugar dissolves; set aside.

      Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat.

        Stir-fry Chicken and Vegetables: Add the sliced chicken (or tofu) and cook until browned and cooked through, about 3-4 minutes. Then add the garlic, bird chilies, bell peppers, and broccoli and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

          Add the Noodles: Push the meat and vegetables to the side of the wok. Pour the beaten eggs into the center and scramble lightly until just set, then combine with the rest of the ingredients.

            Combine Everything: Add the cooked noodles and the sauce mixture to the wok. Toss everything together until the noodles are well-coated and heated through, about 2-3 minutes.

              Finish with Basil: Once combined, remove from heat and add a handful of fresh basil leaves, tossing to incorporate the flavors.

                Serve: Plate the noodles and garnish with additional basil and lime wedges for squeezing over the top. Enjoy hot!

                  Prep Time: 15 min | Total Time: 30 min | Servings: 2-3