Looking for more Thai food recipes? Try my popular Fresh Spring Rolls, Panang Curry, and Easy Pad Thai.
Drunken Noodles, also known as Pad Kee Mao (ผัดขี้เมา), is a stir fry noodle dish that is very popular in Thailand and found in most Thai restaurants. It’s my personal favorite and I’m adding this recipe to my list of “better than take-out” Thai food recipes, like this pad gra prow.
What I LOVE about this recipe:
Choose the spice level: I love fiery hot pasta, sandwiches, etcetera, but my young kids don’t so I can easily customize this dish to add more or less red chili sauce depending on who I’m serving. Adaptable: This recipe allows for a lot of modifications and substitutions depending on what you have on hand. If you can’t find wide rice noodles, substitute thinner Pad Thai noodles, or even linguini. if you don’t have chicken, substitute another protein (tofu, shrimp or pork would all taste great), and add any vegetables that need to be used from your fridge. (See more adaptation ideas below).
About the basil:
As explained previously in my Thai Basil Beef recipe, Thai cooking usually includes a variety of different types of basil. Here are the main three:
About the noodles:
If you can’t find or don’t want to use rice noodles, linguini noodles can also makes a decent substitute. The directions for cooking rice noodles vary per package, so follow the directions found on your rice noodles and cook them while you prepare the rest of this dish.
Other Variations and Adaptations:
Add more vegetables: yellow squash, broccoli, baby corn, etc. Swap out the protein: shrimp, tofu, beef, chicken thighs Vegetarian drunken noodles: substitute tofu for chicken. You may choose to sauté the tofu separately until browned on all sides before adding to the dish. Vegan Drunken noodles: substitute tofu for chicken, soy sauce for the fish sauce, and hoisin sauce for oyster sauce.
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Produce: shallots, carrots, garlic, fresh ginger, zucchini, bell pepper, green onions, roma tomatoes, basil Rice noodles Sesame oil (or canola) Chicken (or other protein) Sauce ingredients: oyster sauce, soy sauce, fish sauce, brown sugar, water, red chili sauce
Cook the rice noodles according to package instructions. Drain, rinse with with water and set aside.
Prepare the sauce: Mix sauce ingredients in a small bowl.
Cook chicken and vegetables. Heat oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add more oil and cook chicken. Add garlic and ginger, add bell pepper, zucchini, and the whites of the chopped green onion and sauté.
Add noodles and sauce. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice. This post contains affiliate links. I love sharing my favorite products with you! RATE this recipe and COMMENT below! I would love to hear your experience. This post contains affiliate links.
