A terrific Thai restaurant favorite, teeming with spicy aromas and umami flavor.
When I have a craving for spicy Thai food, one of the first items I check for on the restaurant menu is drunken noodles. Also known as pad kee mao, drunken noodles is a hearty stir-fry like no other. Although it might not look impressive, after that first bite, your mind will be blown. It’s got all the salty, umami flavors an Asian food-loving palate enjoys, with a little kick of Thai chilies. That, plus tender pieces of chicken and succulent rice noodles, makes this dish ultra-satisfying.
Personally, I’m grateful that this recipe exists because it turns a dish that I thought would be intimidating into a simple 30-minute meal. Novice chefs and professionals alike can benefit from keeping this recipe handy. Whether it’s a weeknight or weekend, drunken noodles can be quite the party starter.
Plus, this can be a protein-rich way to fill up your family’s bellies and expand your culinary horizons. If you’ve been thinking about trying Thai cooking, this is a fantastic dish to start with. It’s basically a well-spiced stir-fry with all the same savory flavors, and more. In eight easy steps, it’s ready to be enjoyed!
Are Drunken Noodles Healthy?
For those who are seeking to cut back on sodium, drunken noodles are not the healthiest option. If this isn’t a problem, however, drunken noodles in moderation can be a hearty and yummy way to get a good balance of protein, fiber, and carbs. For more fiber, simply add more veggies like carrots, cabbage, or spinach. For those with a wheat allergy or sensitivity, use gluten-free soy sauce, oyster sauce, and fish sauce.
What Makes These Noodles “Drunken”?
Despite the catchy name, the recipe for drunken noodles doesn’t include any alcohol. There are a few theories floating around about why this noodle dish has been dubbed “drunken”. Some say that drunken noodles are so spicy that they can get endorphins pumping, creating a euphoric feeling akin to drunkenness. But others suggest that these spicy noodles were traditionally enjoyed after a night of drinking and tossing together whatever ingredients were available, as a remedy for hangovers. Whether they’re eaten with or without alcohol, it’s clear that drunken noodles can be the start of any party!
How do I store leftovers?
Once cooled to room temperature, drunken noodles can be stored in an airtight container. Refrigerate for 3 days, or freeze for up to 3 months. If you freeze it, make sure to thaw it in the fridge overnight before reheating. Then heat it up on the stove at medium temperature, stirring occasionally, until it’s warm all the way through.
Serving Suggestions
As a simple stir-fry, drunken noodles can be savored alone with a garnish of chopped green onions, fresh basil, or Thai Curry Roasted Cashews. However, if you’d like to create an Asian-style buffet for your dining table, I suggest trying Thai Fried Rice, Mango Avocado Salad with Grilled Sweet Potatoes, Air-Fryer Potstickers, Thai Cucumber Salad, or Spring Rolls and Peanut Sauce. With so many options, there’s no way anyone could leave your table feeling unsatisfied!
Ingredients
- 8 ounces wide rice noodles
- 5 tablespoons low-sodium soy sauce
- 2 1/2 tablespoons oyster sauce
- 1 3/4 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 2 Thai chilies or 1 jalapeño pepper seeded and finely chopped
- 1 medium onion sliced
- 2 large boneless, skinless chicken breasts thinly sliced
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1/3 cup fresh Thai basil leaves
- Green onions chopped (for garnish)
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and brown sugar. Stir until the sugar dissolves. Set aside.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and chopped chilies, and stir-fry for 30 seconds until fragrant.
- Combine the sliced onion and chicken in the skillet. Stir-fry for approximately 5 minutes until the chicken is fully cooked.
- Add the sliced red bell pepper and broccoli florets. Stir-fry for an additional 2-4 minutes until the vegetables are tender-crisp.
- Combine the cooked noodles with the sauce mixture in the skillet. Stir-fry for 2 minutes, tossing everything together until the noodles are thoroughly coated and heated.
- Remove the skillet from heat. Stir in the fresh basil leaves until just wilted.
- Serve drunken noodles hot with green onions as a garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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