The sizzling sound of stir-fried noodles in a hot wok transports me right to the bustling streets of Bangkok. Drunken Noodles, or Pad Kee Mao, is a beloved Thai street food that captures the essence of lively evenings spent savoring rich flavors and aromatic spices. This dish is not only a celebration of chewy flat rice noodles and tender chicken, but it also allows for a delightful twist with any protein or vegetables you have on hand. With a quick prep time and the ability to customize ingredients—like swapping the protein for shrimp, tofu, or even extra veggies—Drunken Noodles is the ultimate weeknight meal. Want to try bringing a taste of Thailand to your home kitchen? Let’s dive into this easy and flavorful recipe that’s sure to impress!
Why is Drunken Noodles a Must-Try?
Simplicity at Its Finest: This recipe is easy to follow and perfect for quick weeknight meals without sacrificing flavor.
Endless Customization: Choose your favorite protein — chicken, shrimp, or tofu — and mix in vibrant veggies like bok choy or baby corn for a personalized touch.
Savory and Spicy: A delightful balance of savory soy sauce, aromatic garlic, and spicy peppers brings out the authentic Thai street food experience.
Crowd-Pleasing Comfort: Drunken Noodles are beloved for a reason; whip these up for family dinners or gatherings, and watch everyone go for seconds!
Quick Cooking Time: Ready in just 30 minutes, this dish will have you enjoying a gourmet meal without the long prep time.
Perfect Pairing: For a complete meal, consider serving with a refreshing Asian cucumber salad or crispy spring rolls!
Drunken Noodles Ingredients
• Discover the essential elements for unforgettable Drunken Noodles!
For the Noodles
- Rice Noodles – Choose medium-wide rice noodles for the perfect chew; soak them in hot water to prevent overcooking.
For the Protein
- Chicken Thighs or Breasts – Opt for thighs for more moisture and flavor; cut against the grain for tender, bite-sized pieces.
For the Sauce
- Soy Sauce – Adds a depth of flavor; substitute with tamari for a gluten-free version.
- Vegetable or Canola Oil – Essential for frying and enhancing layers of flavor; olive oil works as a lighter alternative.
For the Aromatics
- Minced Garlic – Fresh garlic is your best friend for that strong aroma and taste.
- Onion – Adds sweetness and texture to the dish; shallots can be used if you prefer a milder taste.
- Thai Red Chili Peppers – These provide authentic heat; adjust the quantity according to your spice tolerance.
For the Vegetables
- Baby Bok Choy – Brings freshness and a delightful crunch; feel free to swap in other Asian greens like Chinese broccoli.
For the Flavor Boost
- Holy Basil – Infuses the dish with a distinct and aromatic flavor; regular basil can be used in a pinch, but won’t deliver the same punch.
- Green Onion – Adds flavor and nice garnish; use the white parts in cooking and the green tops for a beautiful finish.
Step‑by‑Step Instructions for Drunken Noodles
Step 1: Prepare Chicken
Begin by cutting the chicken thighs or breasts against the grain into thin strips. Place the chicken in a bowl and marinate it with soy sauce. Let it sit for 15 to 20 minutes to absorb the flavor while you prepare your other ingredients, ensuring each piece is well coated.
Step 2: Soak Noodles
Take your medium-wide rice noodles and cover them with hot water in a large bowl. Let them soak for about 15 to 20 minutes until they are al dente but not mushy. Once ready, drain the noodles and set them aside, ensuring they’re not too sticky for the stir-fry.
Step 3: Cook Chicken
In a hot wok, add a splash of vegetable or canola oil over medium-high heat. Once the oil is shimmering, sear the marinated chicken strips for 2 to 3 minutes until they are golden brown and cooked through. Remove the chicken from the wok and set it aside, allowing any residual juices to collect.
Step 4: Sauté Aromatics
Using the same wok, add a little more oil if necessary, then toss in the sliced onions, minced garlic, and Thai chili peppers. Sauté these for about 1 minute until the onions are translucent and aromatic, stirring frequently to keep everything from burning.
Step 5: Add Bok Choy
Next, add the baby bok choy to the wok and stir-fry for about 30 seconds. This will help retain its bright color and crisp texture. Afterward, incorporate the drained rice noodles and the previously cooked chicken back into the wok, mixing everything well to combine.
Step 6: Mix Sauce
Pour the soy sauce mixture around the edges of the pan for even distribution. Toss all the ingredients together on high heat for about 2 minutes, allowing the noodles to pick up a slightly charred flavor. Keep an eye on the texture, as the noodles should be slightly smoky and heated through.
Step 7: Serve
Once everything is well combined and heated, transfer the Drunken Noodles to a serving dish. Garnish with chopped green onions for a fresh touch, and serve hot, enjoying the beautiful symphony of flavors and textures that this beloved Thai street food brings to your plate.
Make Ahead Options
These Drunken Noodles are perfect for busy home cooks looking to streamline their meal prep! You can marinate the chicken in soy sauce up to 24 hours in advance, allowing the flavors to penetrate deeply. Additionally, soak the rice noodles and chop the vegetables ahead of time; simply refrigerate them separately for up to 3 days. To maintain their quality, store the cooked chicken and any sauces separately until you’re ready to stir-fry. When it’s time to serve, heat a wok, sauté the aromatics, add the prepped ingredients, and toss everything together for just a few minutes. You’ll enjoy a fresh and vibrant meal with minimal effort!
Expert Tips for Drunken Noodles
High Heat Is Key: Ensure your wok is hot before cooking; this mimics the quick, smoky style of street vendors for authentic flavor.
Marinate Well: Don’t rush the marination process for your chicken; a good 15-20 minutes allows the soy sauce to deepen the flavor.
Adjust Your Heat: Feel free to tailor the spice level of your Drunken Noodles by using fewer chilies or opting for milder varieties if heat isn’t your thing.
Timing Is Everything: Add tougher vegetables, like carrots or snap peas, earlier in the cooking process to ensure they cook through while maintaining crunch.
Avoid Stickiness: Soak the rice noodles just until al dente; over-soaking can lead to a clumpy texture, making stir-frying difficult.
What to Serve with Drunken Noodles?
Create a delightful experience with your meal by exploring these wonderful pairings.
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Asian Cucumber Salad: A refreshing contrast, this salad’s cool, crisp cucumbers and tangy dressing balance the heat of the noodles perfectly.
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Crispy Spring Rolls: These bite-sized treats add a satisfying crunch and fresh herb flavors; they’re the ideal companion for every mouthful of Drunken Noodles.
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Garlic Fried Rice: Rich and aromatic, this dish enhances your meal’s depth while offering a hearty, comforting texture that complements the noodles beautifully.
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Mango Sticky Rice: Indulge your sweet tooth with this classic Thai dessert. The creamy coconut and juicy mango create a luscious finish after the savory noodles.
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Chilled Thai Iced Tea: Sip this sweet and creamy tea to counterbalance the spice in your noodles; its smooth flavor adds a delightful twist to your dining experience.
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Vegetable Tempura: These light and crispy fritters provide a crispy contrast to the chewy noodles, adding layers of flavor and texture to every bite.
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Green Papaya Salad: Zesty and crunchy, this salad elevates your meal with bold flavors and a refreshing crunch that contrasts beautifully with the noodles’ richness.
Storage Tips for Drunken Noodles
Fridge: Store Drunken Noodles in an airtight container for up to 4 days. Make sure to cool them completely before sealing to prevent condensation.
Freezer: If you want to keep them longer, freeze the noodles for up to 3 months. Divide into portions, and wrap them tightly to avoid freezer burn.
Reheating: When ready to enjoy leftovers, reheat in the microwave, adding a splash of water to maintain moisture. Alternatively, stir-fry them in a hot pan for a couple of minutes until heated through.
Flavor Maintenance: Drunken Noodles are best enjoyed fresh, but if storing, consider saving any delicate herbs like basil until just before serving to keep their vibrant flavor intact.
Drunken Noodles Variations & Substitutions
Feel free to personalize your Drunken Noodles adventure with these exciting swaps and tweaks!
- Protein Swap: Try using shrimp or tofu instead of chicken for a quick twist. Both options absorb flavors beautifully while providing different textures.
- Extra Veggies: Boost nutrition by adding vibrant bell peppers, snap peas, or even carrots. These not only enhance the dish’s color but also add delightful crunch.
- Gluten-Free Option: Substitute soy sauce with tamari to keep your Drunken Noodles gluten-free. This swap won’t compromise flavor while catering to dietary needs.
- Spice It Up: For a heat boost, mix in some sliced jalapeños or Thai bird chilies. Adjust the amount to suit your spice preference, making it as mild or fiery as you like!
- Herb Variation: If holy basil is hard to find, use regular basil or even cilantro for a different aromatic profile. Each herb brings a unique fragrance to your dish.
- Texture Twist: Add toasted cashews or peanuts for a delightful crunch and nutty flavor. It elevates the overall experience, making each bite more exciting.
- Noodle Nonsense: Swap rice noodles with egg noodles for a different texture. Egg noodles hold sauces better and lend a different flavor that can be just as delicious!
- Sauce Adjustments: For a sweeter touch, add a hint of brown sugar or even a splash of honey. This will round out the savory flavors beautifully!
By exploring these variations, you can create a dish that’s uniquely yours. If you’re curious for more ideas, check out our delicious One Pan Noodles for endless inspiration. Let your culinary creativity shine!
Drunken Noodles Recipe FAQs
How do I choose the right rice noodles for Drunken Noodles?
Absolutely! For the best texture, I recommend medium-wide rice noodles. Soak them in hot water for about 15-20 minutes until they’re al dente. This prevents overcooking and ensures that they achieve that perfect chewy consistency you want.
What’s the best way to store leftovers of Drunken Noodles?
Very easy! Store your Drunken Noodles in an airtight container in the fridge for up to 4 days. Make sure they are completely cooled before sealing to prevent moisture buildup. This will keep them fresh and delicious!
Can I freeze Drunken Noodles, and if so, how?
Of course! To freeze, portion the Drunken Noodles into airtight freezer-safe containers or bags. Make sure to squeeze out as much air as possible to avoid freezer burn. They can be kept for up to 3 months. When you’re ready to enjoy them again, simply thaw in the fridge overnight and reheat in a hot skillet with a splash of water.
What should I do if my noodles are too sticky after soaking?
Very common! If your noodles become sticky, try rinsing them under cold water after soaking. This will help separate them and reduce the starchiness. Ensure you’re soaking them just until al dente, as over-soaking can lead to clumping during stir-frying.
Are there any dietary considerations for Drunken Noodles?
Definitely! If you’re cooking for someone with gluten sensitivity, opt for tamari instead of regular soy sauce to keep it gluten-free. For those with specific protein diets, substitutes like shrimp or tofu work beautifully and increase the dish’s versatility.
Can my pets enjoy the Drunken Noodles too?
While the ingredients are generally safe for pets, it’s best to avoid giving them any noodles with spices or sauces. Stick to plain rice or chicken for your furry friends instead!
Savory Drunken Noodles: Your Quick Thai Comfort Food Fix
Ingredients
Equipment
Method
- Prepare Chicken: Cut chicken into thin strips and marinate with soy sauce for 15-20 minutes.
- Soak Noodles: Cover rice noodles with hot water and soak for about 15-20 minutes until al dente. Drain and set aside.
- Cook Chicken: Heat oil in wok and sear chicken strips for 2-3 minutes until golden brown. Remove and set aside.
- Sauté Aromatics: Add onions, garlic, and chili peppers to the wok and sauté for 1 minute until translucent.
- Add Bok Choy: Stir-fry bok choy for 30 seconds, then mix in cooked chicken and drained noodles.
- Mix Sauce: Pour soy sauce around the edges and toss everything on high heat for 2 minutes.
- Serve: Transfer to a serving dish, garnish with green onions, and enjoy!
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