What are the ingredients in drunken noodles?

Drunken noodles (Pad Kee Mao) use wide rice noodles, a protein like chicken, beef, or tofu, vegetables such as peppers, onions, and tomatoes, plus Thai basil. The sauce blends oyster, light and dark soy, fish sauce, sugar, garlic, and bird’s eye chilies for heat.

What is the secret to good drunken noodles?

High heat, properly cooked noodles, and fresh Thai basil are key. Cooking over very high heat creates “wok hei,” noodles should be just tender, and basil adds the signature aroma. Balancing sweet, salty, and spicy flavors keeps the dish harmonious.

What’s the difference between pad thai and drunken noodles?

Pad Thai uses thin noodles with a tamarind-based sweet-tangy sauce, garnished with peanuts and sprouts, and is usually mild. Drunken noodles feature wider noodles in a hot, savory sauce with chilies and Thai basil—no tamarind, more spice, and a bolder flavor.

Do drunken noodles have tomatoes?

Tomatoes are common but optional. When added, they bring acidity, juiciness, and color. Some Thai regions include them often, and many American Thai restaurants add them for balance against the spicy sauce.

Do you put egg in drunken noodles?

Egg isn’t traditional, but some cooks add it. If desired, scramble it in the wok or separately, then mix in. It’s a variation, not a requirement.

Why is it called a drunken noodle?

The dish contains no alcohol. Theories suggest it was a spicy cure for late-night drinkers, that the heat makes one feel “drunk,” or simply that the noodles “stagger” in the pan. Whatever the origin, the name stuck with this fiery favorite.

Best Drunken Noodles Recipe: Authentic Thai Spicy Stir-Fry

Drunken Noodles Recipe

Print Recipe

Spicy, aromatic Thai drunken noodles with wide rice noodles, chicken, and fresh basil in a savory-sweet sauce.

Author: Chef Rina
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4
Category: Dinner
Cuisine: Thai

Ingredients

FOR THE DRUNKEN NOODLES SAUCE

Oyster Sauce
Light Soy Sauce
Dark Soy Sauce
Sriracha – Or other hot sauce to your personal tastes.
Sugar – Brown sugar is fine here.
Fresh Garlic

FOR THE DRUNKEN NOODLES

Peanut Oil – Or other neutral oil.
Bird’s Eye Chilies – Or use serrano peppers or other hotter peppers to your preference, or use bell peppers for a mild version.
White Onion
Garlic
Chicken Breasts or Thighs – Thinly sliced chicken or cubed chicken.
Fish Sauce
Dried Rice Noodles

EXTRAS

Green Onion
Cherry Tomatoes – Optional. I use them in the recipe video in the recipe card.
Fresh Thai Basil Leaves – Or use Holy Basil if you can find it. Italian Basil is good to use as well, though offers different flavors.
Spicy Peppers and Red Chili Flakes

Instructions

Combine oyster sauce, light soy sauce, dark soy sauce, sriracha, sugar and minced garlic in a small bowl and set aside.
Heat peanut oil in a wok over high heat and stir-fry chilies and onion for 2-3 minutes until softened.
Add chicken, garlic, and fish sauce, cooking for 2-3 minutes until chicken is mostly cooked.
Cook rice noodles according to package directions until al dente, then drain well.
Add noodles to the wok with the sauce, green onions, and cherry tomatoes, stir-frying for 1-2 minutes until sauce thickens.
Remove from heat and stir in fresh basil leaves.
Garnish with additional chilies and chili flakes before serving hot.

Notes

For authentic flavor, use Thai basil rather than Italian basil if possible. Adjust heat level by varying the amount of chilies.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 4
Calories: 420
Sugar: 8g
Sodium: 980mg
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 58g
Fiber: 3g
Protein: 22g
Cholesterol: 45mg

Keywords: drunken noodles, pad kee mao, Thai noodles, spicy noodles, Thai basil noodles

Find it online: https://www.joyliciousrecipes.com/drunken-noodles-recipe/