If you love bold, spicy noodle dishes, this Drunken Noodles recipe is an easy way to bring Thai-inspired street food flavours into your kitchen. Also known as Pad Kee Mao, drunken noodles are typically made with wide noodles, vegetables, aromatics, a savoury sauce, and plenty of chilli.
This homemade version focuses on simple ingredients and a quick stir-fry method, making it ideal for a weeknight dinner. You can use Thai rice stick noodles or another noodle you already have in your pantry, then customise the dish with tofu, paneer, chicken, prawns, or vegetables.
Moi Soi offers several noodle options that work well for Asian-inspired stir-fries, including rice noodles, udon, soba, glass noodles, and Hakka noodles.
What Are Drunken Noodles?
Drunken Noodles, or Pad Kee Mao, are a popular Thai-style stir-fried noodle dish known for their combination of heat, savoury flavour, aromatic herbs, and vegetables.
Despite the name, the dish does not need alcohol to make it. The name is commonly associated with the idea of a spicy noodle dish enjoyed after drinking, but the recipe itself is built around noodles, chilli, aromatics, vegetables, and a bold sauce.
The result is a saucy, spicy noodle dish that works equally well as a quick lunch or dinner.
Drunken Noodles Recipe Ingredients
For 2 servings, gather:
- 200g flat rice noodles or Thai rice stick noodles
- 1 tablespoon cooking oil
- 3 to 4 cloves garlic, finely chopped
- 2 to 3 fresh red or green chillies, sliced
- 1 small onion, sliced
- 1 small capsicum, sliced
- 1 cup broccoli or baby corn
- 1 cup Thai basil or regular basil leaves
- 2 spring onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce, or a suitable alternative
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1 to 2 teaspoons chilli sauce
- 2 to 3 tablespoons water
- Optional: tofu, paneer, chicken, prawns, or mushrooms
- Lime wedges for serving
For the noodle base, Moi Soi Rice Noodles Made with Rice are flat 5mm rice noodles made in Thailand and designed for Pad Thai, stir-fries, soups, and other Thai-style recipes.
How to Make Drunken Noodles at Home
1. Prepare the Noodles
Cook or soak your noodles according to the package instructions.
If you are using rice noodles, avoid overcooking them because they will continue cooking when tossed in the hot wok. Drain them well and keep them aside.
The noodles should be tender but still firm enough to handle the final stir-fry.
2. Make the Sauce
Mix soy sauce, oyster sauce, vinegar, sugar, chilli sauce, and water in a small bowl.
Taste the mixture before adding it to the noodles. You are looking for a balance of salty, tangy, slightly sweet, and spicy flavours.
3. Heat the Wok
Place a wok or large frying pan over high heat.
Add the oil and let it heat properly before adding the aromatics. High heat helps the vegetables cook quickly while keeping some of their crunch.
4. Fry the Aromatics
Add chopped garlic and sliced chillies.
Stir-fry for around 20 to 30 seconds until fragrant. Add onion and cook briefly.
If you enjoy very spicy drunken noodles, add an extra chilli at this stage.
5. Add the Vegetables
Add capsicum, broccoli, baby corn, mushrooms, or any other vegetables you are using.
Stir-fry for 2 to 3 minutes. Keep the vegetables slightly crisp instead of cooking them until completely soft.
6. Add Protein
If using tofu, paneer, chicken, or prawns, add them to the wok once the vegetables are partly cooked.
Cook until the protein is heated through or fully cooked, depending on the ingredient.
For a vegetarian drunken noodles recipe, tofu, paneer, and mushrooms are easy options.
7. Toss in the Noodles
Add the drained noodles to the wok.
Pour in the prepared sauce and toss everything together. Use two spatulas or a pair of tongs to gently lift and mix the noodles without breaking them.
Cook for another 1 to 2 minutes until the sauce coats the noodles evenly.
8. Finish with Basil and Spring Onion
Turn off the heat and add Thai basil or regular basil along with chopped spring onions.
Toss once more and serve immediately with lime wedges.
How to Get the Best Drunken Noodles
Use High Heat
Drunken noodles are a stir-fry, so a properly heated wok or wide pan makes a big difference. High heat helps vegetables cook quickly without releasing too much water.
Do Not Overcook the Noodles
Soft noodles can quickly become mushy when they go into the wok. Cook them just until tender, then drain them thoroughly before stir-frying.
Prepare Everything Before Cooking
Stir-frying moves quickly. Chop your vegetables, mix the sauce, and prepare your noodles before turning on the heat.
This keeps you from overcooking the garlic or vegetables while preparing another ingredient.
Balance the Flavours
A good drunken noodles sauce should not taste overwhelmingly salty or spicy. Adjust the soy sauce, chilli, vinegar, and sugar after tasting.
Add Basil at the End
Adding basil near the end helps preserve its fresh aroma. Thai basil is ideal, but regular basil can work when Thai basil is unavailable.
Which Noodles Are Best for Drunken Noodles?
Traditional drunken noodles are often made with wide rice noodles, but you can adapt the dish to your pantry.
For a Thai-inspired version, Moi Soi Rice Noodles are particularly convenient because the product is a flat 5mm rice noodle designed for Pad Thai and stir-fries.
You can also experiment with other noodles. Moi Soi's current range includes rice noodles, udon, soba, glass noodles, Hakka noodles, and shirataki udon.
The texture will change depending on the noodle, but the spicy stir-fry sauce can be adapted to suit different noodle styles.
Easy Drunken Noodles Variations
Vegetarian Drunken Noodles
Use mushrooms, broccoli, capsicum, baby corn, carrots, and tofu. Increase the vegetables for a colourful meat-free meal.
Chicken Drunken Noodles
Add thinly sliced chicken breast or boneless chicken pieces. Stir-fry the chicken until cooked before combining it with the noodles.
Prawn Drunken Noodles
Prawns cook quickly and pair well with spicy, tangy sauces. Add them after the vegetables and cook until just done.
Paneer Drunken Noodles
For an Indian-inspired variation, add pan-fried paneer cubes. The creamy texture of paneer works nicely against the spicy noodle sauce.
Extra-Spicy Drunken Noodles
Add fresh chillies along with a little extra chilli sauce. You can also finish the noodles with a small drizzle of chilli oil.
Moi Soi's current range includes Korean Chilli Oil and Sichuan Chilli Oil, both of which can be used to add extra chilli-forward flavour to Asian-inspired meals.
What to Serve with Drunken Noodles
Drunken noodles are substantial enough to serve on their own, but they also work well as part of a larger Asian-inspired meal.
Try serving them with:
- Thai-style cucumber salad
- Crispy tofu
- Vegetable spring rolls
- Stir-fried mushrooms
- Steamed vegetables
- Lime wedges
- A chilled Asian-inspired drink
For more homemade Asian meal ideas, explore the Moi Soi Recipes collection. It currently features recipes including Thai Curry Ramen Night, Red Curry Fried Rice with Crispy Tofu, Korean Spicy Udon Noodles, and Low-Cal Thai Glass Noodle Salad.
Common Drunken Noodles Mistakes to Avoid
Using Too Much Sauce
Too much liquid can turn stir-fried noodles soggy. Start with less sauce and add more if needed.
Cooking Everything at Once
Adding noodles, vegetables, protein, and sauce simultaneously can make the pan crowded and reduce the heat. Cook the ingredients in stages.
Overcooking the Vegetables
Drunken noodles are best with some texture. Stir-fry the vegetables quickly instead of letting them become completely soft.
Skipping the Fresh Chilli
Chilli is an important part of the dish's flavour profile. If you do not want too much heat, use less rather than removing it completely.
Frequently Asked Questions
1. What are drunken noodles?
Drunken noodles, also called Pad Kee Mao, are a spicy Thai-style stir-fried noodle dish made with noodles, vegetables, aromatics, herbs, and a savoury sauce.
2. Why are they called drunken noodles?
The name is commonly associated with the idea of eating a spicy noodle dish after drinking. The recipe itself does not require alcohol.
3. Which noodles are best for drunken noodles?
Wide rice noodles are a popular choice. Thai-style flat rice noodles, such as Moi Soi Rice Noodles Made with Rice, are well suited to stir-fries.
4. Can I make drunken noodles vegetarian?
Yes. Use tofu, paneer, mushrooms, broccoli, capsicum, baby corn, and other vegetables for a vegetarian version.
5. How do I make drunken noodles spicy?
Add fresh chillies, chilli sauce, or chilli oil. Adjust the quantity gradually until you reach your preferred level of heat.
6. Can I use other noodles for this recipe?
Yes. You can adapt the recipe with udon, soba, glass noodles, or Hakka noodles. The cooking method and final texture will vary depending on the noodle.
Comments