Authentic Thai Drunken Noodles Recipe | Easy Street Food at Home

Looking for an authentic Thai Drunken Noodles recipe that delivers true Bangkok street food flavor? This easy-to-follow guide will show you exactly how to create this spicy, savory classic in your own kitchen

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Introduction

Our authentic Thai Drunken Noodles recipe (Pad Kee Mao) brings the vibrant tastes of Thailand’s bustling food stalls right to your home. This beloved Thai street food dish delivers a perfect balance of spicy, savory, and aromatic flavors that will transport you straight to the bustling food stalls of Bangkok. Despite its complex flavor profile, this authentic Thai Drunken Noodles recipe is surprisingly accessible for home cooks of all experience levels.

Traditional authentic Thai Drunken Noodles recipes feature wide rice noodles stir-fried at high heat with protein, vegetables, and a sauce that perfectly balances sweet, salty, and spicy elements. Known locally as “Pad Kee Mao,” this dish gets its curious name either from being so spicy it could sober up a drunk person, or being a perfect late-night meal after an evening of revelry. Regardless of its origins, following this authentic Thai Drunken Noodles recipe promises to deliver restaurant-quality results right in your own home.

Why You’ll Love This Authentic Thai Drunken Noodles Recipe

• Ready in just 30 minutes – this authentic Thai Drunken Noodles recipe is perfect for weeknight dinners!
• Customizable heat level – make it as spicy or mild as you prefer
• One-pan meal – less cleanup with maximum flavor
• Authentic Thai street food taste without specialized equipment
• Better than takeout – fresher, healthier, and more flavorful
• Impressive dish for entertaining that looks like you spent hours
• Perfect balance of textures – chewy noodles, tender protein, crisp vegetables
• Great for meal prep – flavors develop even more overnight

The best way to make Thai Drunken Noodles at home is by preparing all ingredients before cooking begins, as the stir-frying process moves quickly!

Ingredients for Authentic Thai Drunken Noodles

For the Noodles and Protein:

• 8 oz (225g) wide rice noodles (best noodles for Thai Drunken Noodles)
• 8 oz (225g) protein of choice (chicken, shrimp, tofu, or beef)
• 2 tablespoons vegetable oil or peanut oil
• 4 cloves garlic, minced
• 2-5 Thai bird’s eye chilies, sliced (adjust according to heat preference)
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 2 cups Thai basil leaves (holy basil preferred, but regular Thai basil works)
• 2 green onions, cut into 1-inch pieces

For the Thai Drunken Noodles sauce:

• 3 tablespoons oyster sauce (use mushroom sauce for vegetarian option)
• 2 tablespoons fish sauce (use soy sauce for vegetarian option)
• 1 tablespoon dark soy sauce
• 2 teaspoons light soy sauce
• 1 tablespoon sugar
• 1-2 tablespoons water

Optional Add-ins:

• 1 cup baby corn
• 1 cup Chinese broccoli or regular broccoli
• 1 tomato, cut into wedges
• 1 egg (scrambled into the stir-fry)

For a gluten-free Thai Drunken Noodles recipe, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.

How to Make Authentic Thai Drunken Noodles – Step by Step

Step 1: Prepare the Noodles

1. Soak the wide rice noodles in room temperature water for 30-40 minutes until pliable but still firm (al dente).
2. Drain thoroughly and set aside. For extra authentic Thai Drunken Noodles, fresh rice noodles work even better if available.

Step 2: Prepare the Sauce

1. In a small bowl, combine all sauce ingredients: oyster sauce, fish sauce, dark soy sauce, light soy sauce, sugar, and water.
2. Whisk until sugar dissolves completely. The secret to the best Thai Drunken Noodles is in this balanced sauce.

Step 3: Prepare the Protein

1. Cut your chosen protein into bite-sized pieces.
2. If using chicken, beef, or pork, marinate in 1 teaspoon of soy sauce and 1 teaspoon of cornstarch for 10 minutes.
3. For tofu, press to remove excess water before cutting into cubes.

Step 4: Stir-Fry the Dish

1. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of oil.
2. Add garlic and chilies, stir-fry for 10 seconds until fragrant. Be careful not to burn the garlic.
3. Add the protein and stir-fry until nearly cooked through, about 2-3 minutes.
4. Push everything to one side of the wok, add the remaining oil, then add onions and bell peppers. Stir-fry for 1 minute.
5. Add the soaked noodles and pour the sauce over. Toss everything together quickly but gently to prevent noodles from breaking.
6. Stir-fry for 2-3 minutes until noodles absorb the sauce and everything is well combined.
7. Add Thai basil leaves and green onions, stir-fry for another 30 seconds until basil is wilted.
8. Turn off heat and serve immediately for the best Thai Drunken Noodles experience.

Pro Tips for Making the Best Thai Drunken Noodles

• Use the highest heat possible – The “wok hei” or breath of the wok gives authentic Thai Drunken Noodles their distinctive smoky flavor.
• Don’t overcook the noodles – They should be slightly undercooked when added to the wok as they’ll continue cooking in the sauce.
• Prep everything before you start cooking – Once you begin stir-frying, the process moves quickly.
• Can I make Thai Drunken Noodles ahead of time? Yes, but they’re best eaten fresh. If preparing ahead, slightly undercook the noodles and vegetables.
• What is the secret to the best Thai Drunken Noodles? Balance of flavors in the sauce and cooking quickly over high heat.
• Substitute ingredients wisely – If you can’t find Thai basil, regular basil will work but add a few fresh mint leaves for complexity.
• For vegetarian Thai Drunken Noodles, use firm tofu, mushroom sauce instead of oyster sauce, and soy sauce instead of fish sauce.

Best Ways to Serve Thai Drunken Noodles

The best way to serve Thai Drunken Noodles is immediately after cooking, when the noodles are at their peak texture and the basil is freshly wilted. Serve in a large bowl or platter family-style, or portion into individual bowls.

Complement your homemade Thai Drunken Noodles with:

• A wedge of lime on the side for squeezing over the dish
• Extra chili flakes or sliced chilies for those who want more heat
• A cool cucumber salad to balance the spiciness
• Thai iced tea or a cold beer to complete the authentic street food experience
• Pair with our [Thai Peanut Sauce Spring Rolls] for a complete Thai feast

For an impressive dinner party, create a Thai street food buffet featuring these authentic Thai Drunken Noodles as the centerpiece.

Nutritional Information for Thai Drunken Noodles

Per serving (based on 4 servings):

• Calories: 410 kcal
• Carbs: 56g
• Protein: 18g
• Fat: 12g
• Fiber: 3g
• Sugar: 8g
• Sodium: 1250mg

For low-carb Thai Drunken Noodles, substitute the rice noodles with spiralized zucchini or shirataki noodles. This modification reduces the carb content significantly while maintaining the authentic flavors of the sauce and aromatics.

Storage & Leftovers

How long do Thai Drunken Noodles last in the fridge? Store leftover Thai Drunken Noodles in an airtight container in the refrigerator for up to 3 days. The flavors often develop overnight, making leftovers particularly delicious.

For freezing, Thai Drunken Noodles are best frozen without the noodles, as rice noodles tend to become mushy when frozen and thawed. Consider freezing just the protein and vegetable mixture in the sauce, then making fresh noodles when ready to serve.

To reheat, the best way to warm up Thai Drunken Noodles is in a wok or skillet over medium-high heat with a splash of water to revive the sauce. Microwave reheating works in a pinch, but may leave the noodles softer than ideal.

FAQs for Authentic Thai Drunken Noodles

Can I freeze Thai Drunken Noodles?

While you can freeze the sauce and protein components, rice noodles don’t freeze well as they become mushy when thawed. For best results, freeze the sauce and protein mixture separately, then prepare fresh noodles when you’re ready to enjoy the dish again.

What can I use instead of Thai basil in Thai Drunken Noodles?

If Thai basil (holy basil) is unavailable, regular Italian basil can work as a substitute. Add a few mint leaves to create a more complex flavor profile closer to Thai basil. The dish won’t be exactly the same, but will still be delicious.

Are Thai Drunken Noodles actually made with alcohol?

Despite the name, traditional Thai Drunken Noodles don’t contain alcohol. The name might refer to it being a popular dish to eat after drinking, or because the spiciness is said to be potent enough to sober up someone who’s drunk.

How can I make Thai Drunken Noodles less spicy?

For a milder version, reduce the number of Thai chilies or remove the seeds before slicing. You can also substitute with milder peppers like jalapeños or even bell peppers for the color without the heat. The dish will still maintain its authentic Thai flavors even with reduced spiciness.

Related Recipes for Thai Drunken Noodles

If you love authentic Thai Drunken Noodles, try these other delicious Thai-inspired recipes:

• [Easy Pad Thai with Shrimp]
• [Thai Green Curry with Chicken]
• [Thai Basil Fried Rice (Khao Pad Krapow)]
• [Thai Coconut Soup (Tom Kha Gai)]
• [Thai Peanut Noodle Salad]

Conclusion & Call to Action

Now you know how to make the best authentic Thai Drunken Noodles at home! This recipe brings the vibrant flavors of Thai street food right to your kitchen with ingredients that are increasingly available in regular supermarkets. The combination of chewy noodles, bold sauce, and fragrant herbs creates an unforgettable meal that’s sure to become a regular in your cooking rotation.

Have you tried making Thai Drunken Noodles at home before? What’s your favorite protein to use in this dish? Share your experiences and variations in the comments below!

Don’t forget to share this recipe with friends and family who love Thai cuisine or are looking to expand their culinary horizons. Tag us in your social media posts so we can see your homemade Thai Drunken Noodles creations!

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