Drunken noodles

Total Time: 40 minutes
Active Time: 30 minutes
Intensity: Medium (requires some multitasking and quick cooking techniques)
Yield: 4 generous servings

A Note on the Name

“Drunken Noodles,” or Pad Kee Mao in Thai, is a dish shrouded in delicious folklore. The most popular tale suggests its intense, fiery flavors and wide rice noodles are the perfect cure for a hangover, or perhaps the ideal hearty meal after a night of revelry. Another story claims the cook was drunk while creating this spicy, salty, and aromatic stir-fry. Whatever its origin, this dish is a bold, unabashed celebration of Thai street food at its best—unapologetically flavorful and incredibly satisfying.

Ingredients

For the Sauce:

• ¼ cup oyster sauce (vegetarian option: mushroom stir-fry sauce)

• 3 tablespoons fish sauce (or soy sauce for a vegetarian version)

• 2 tablespoons dark soy sauce (for color; can sub with regular soy sauce + ½ tsp brown sugar)

• 1 tablespoon light soy sauce or tamari

• 1 tablespoon palm sugar or light brown sugar, finely grated or dissolved

• 1-2 tablespoons Thai chili paste (Nam Prik Pao), optional but recommended for depth

For the Stir-Fry:

• 14 oz (400g) wide, flat rice noodles (dried, about ¼-inch wide)

• 3 tablespoons neutral oil (like vegetable or avocado), divided

• 2 large chicken breasts, thinly sliced against the grain (or 1 lb protein of choice: shrimp, tofu, beef)

• 4 cloves garlic, minced

• 3-5 Thai bird’s eye chilies, finely sliced (adjust for your heat tolerance)

• 1 large shallot, thinly sliced

• 1 red bell pepper, sliced into thin strips

• 1 yellow or orange bell pepper, sliced into thin strips

• 2 cups holy basil leaves (Bai Kaprow), loosely packed (Thai basil is a good substitute; regular basil in a pinch)

• 4-5 scallions, cut into 2-inch pieces

Optional Garnishes:

• Lime wedges

• Additional fresh chilies

• Crushed roasted peanuts

• Fresh bean sprouts

Instructions

Step 1: Prepare the Noodles (10 mins)

Place the dried rice noodles in a large heatproof bowl. Pour enough very hot (near-boiling) water over them to completely submerge. Let them soak for 8-10 minutes, stirring once or twice to prevent sticking, until they are pliable but still slightly firm (al dente). They will finish cooking in the wok. Drain thoroughly and toss with 1 tablespoon of oil to prevent clumping. Set aside.

Step 2: Make the Sauce & Prep Ingredients (10 mins)

While the noodles soak, combine all sauce ingredients—oyster sauce, fish sauce, dark soy sauce, light soy sauce, sugar, and chili paste—in a small bowl. Stir until the sugar is fully dissolved.
Prepare all vegetables and protein as listed. Having everything mise en place (in its place) is crucial for a smooth stir-fry process.

Step 3: Stir-Fry the Protein (5 mins)

Heat a large wok or heavy-bottomed skillet over high heat until smoking hot. Add 1 tablespoon of oil and swirl to coat. Add the sliced chicken in a single layer and let it sear undisturbed for 1 minute. Then, stir-fry until just cooked through, about 2-3 minutes. Remove the chicken to a clean plate.

Step 4: Build the Flavor Base (3 mins)

Keep the wok on high heat. Add the remaining 1 tablespoon of oil. Immediately add the minced garlic, sliced chilies, and shallot. Stir-fry explosively for just 30-60 seconds until fragrant—be careful not to burn the garlic.

Step 5: The Main Event – Combine and Toss (7 mins)

Add the bell peppers to the wok and stir-fry for 1 minute until they begin to soften. Push the vegetables to one side. Pour the prepared sauce into the center of the wok. It should sizzle and bubble immediately.
Add the drained noodles directly onto the bubbling sauce. Using tongs or two utensils, immediately start tossing and lifting the noodles, coating them evenly in the sauce and combining them with the vegetables. Stir-fry for 2-3 minutes until the noodles are tender and have absorbed the sauce’s color.

Step 6: Final Assembly (2 mins)

Return the cooked chicken (and any accumulated juices) to the wok. Add the scallions and toss everything together for 1 minute to reheat the protein. Critical step: Remove the wok from the heat. Immediately add the holy basil leaves and give everything a few final tosses. The residual heat will wilt the basil perfectly, releasing its incredible anise-like fragrance without overcooking it.

Step 7: Serve

Divide the noodles among four plates or bowls. Garnish with a squeeze of fresh lime juice, crushed peanuts, and extra chilies if desired. Serve immediately while piping hot and aromatic.

Nutrition Information (Per Serving, approximate)

• Calories: 520 kcal

• Carbohydrates: 68g

• Protein: 28g

• Fat: 15g

• Saturated Fat: 2g

• Cholesterol: 60mg

• Sodium: 2200mg (Note: Sodium is high due to sauces; you can reduce fish/soy sauce slightly to lower.)

• Fiber: 3g

• Sugar: 8g

Chef’s Tip: The key to perfect Drunken Noodles is high heat and speed. Do not overcrowd the wok, and have all your components ready to go before you fire up the burner. This ensures the characteristic slightly smoky “wok hei” flavor and perfectly textured noodles. Don’t skip the basil-off-the-heat trick—it makes all the difference!