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Spicy noodles bursting with basil and loaded with saucy chicken are the fastest way I know to kick up a weeknight dinner. Drunken Noodles also called pad kee mao hit all the right comfort buttons with their chewy noodles garlic chili heat and fragrant Thai basil. For years this is the dish I order first at any Thai restaurant but once I learned how easy and fast it is to make at home it became a regular in my own kitchen.
Every time I serve this at gatherings it is gone long before anything else. I started making it when fresh Thai basil started popping up at my local market and now friends ask for it every time they visit.
Ingredients
- Wide rice noodles: give this dish its signature chew. Look for extra wide ones and soak until just tender for the right texture
- Boneless chicken breast: makes this hearty. Slice thin so it cooks fast and evenly
- Dark soy sauce: brings deep color and umami. Check the label for a rich thick texture
- Light soy sauce: adds salt and brightens the sauce. Go for a high quality naturally brewed one
- Fish sauce: gives the savory backbone. A clear high quality brand will make a difference
- Brown sugar: balances the salty and spicy flavors and adds a glossy finish
- Shallots: give subtle sweetness and depth. Choose ones that are firm and shiny
- Garlic: brings punch. Freshly minced is best for the timer
- Thai bird’s eye chilies: create the classic fiery kick. Use gloves if sensitive and look for glossy firm peppers
- Bok choy: adds crunch and freshness. Choose tight heads with crisp stems
- Green onions: lift flavor and add color. Use both white and green parts
- Thai basil leaves: are essential for the true aroma. Leaves should be bright and not wilted
- Neutral cooking oil: keeps the flavors clean. Grapeseed or canola both work well
- Ground black pepper: rounds out everything. Freshly ground gives the best flavor
Step-by-Step Instructions
- Prepare the Sauce:
- Mix dark soy sauce light soy sauce fish sauce and brown sugar in a small bowl. Stir well until all the sugar has dissolved so there are no gritty bits left
- Soak the Noodles:
- Immerse wide rice noodles in a bowl of hot water. Soak them for about fifteen to twenty minutes until they are just flexible and tender. Drain then rinse under cool water to prevent sticking
- Marinate the Chicken:
- Place sliced chicken in a bowl. Toss with light soy sauce and a sprinkle of black pepper. Let this mix sit for half an hour so the seasoning can soak deep into the meat
- Sear the Chicken:
- Heat half the oil in a wok over high heat until shimmering. Add the chicken spreading it out so every piece touches the hot surface. Let it sear without stirring for two minutes then toss until just cooked through with a little char. Remove the chicken to a plate
- Build the Aromatic Base:
- In the same wok add the rest of the oil. Toss in shallots garlic chilies and the white parts of the green onion. Cook on high stirring constantly for a couple of minutes until deeply aromatic and the shallots are translucent
- Stir-Fry the Vegetables:
- Add the bok choy pieces into the wok. Stir-fry quickly until they turn bright green and the stems just start to soften usually about two or three minutes
- Bring Everything Together:
- Return the seared chicken to the wok along with the soaked noodles. Pour in your premixed stir-fry sauce. Add green onion tops and the torn Thai basil leaves. Toss the mixture with strong motions until the noodles are glossy and coated the herbs are wilted and everything is piping hot
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The Thai basil is my absolute favorite part. Its heady almost spicy anise note completely transforms the dish. I still remember the first time my kitchen filled with that scent and how my whole family came rushing in asking what I was cooking.
Storage Tips
Leftovers keep well sealed tightly in the fridge for up to two days. When reheating use a skillet with a splash of water to revive the noodles and keep them silky. Microwaving is fine but the wok keeps the texture best.
Ingredient Substitutions
You can use boneless chicken thighs for a juicier bite. If Thai chilies are hard to find use serrano or even jalapeños just taste for heat level. In a pinch holy basil also called tulsi gives a fantastic flavor if you can find it at Asian markets.
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Serving Suggestions
Serve these noodles piping hot straight from the wok. I love squeezing a lime wedge over the top for brightness. A quick cucumber salad on the side tempers the heat and rounds out the meal.
Cultural Note
Drunken noodles are famous as Thai street food. The name does not come from alcohol but from the idea that the spicy fiery flavors are the perfect match for late night cravings after a fun night out. They capture the lively spirit of Thai cooking fresh fast and full of punchy flavors.
Common Recipe Questions
- → Can I use another protein instead of chicken?
Absolutely. Tofu, shrimp, beef, or pork make excellent alternatives in this noodle dish. Adjust cooking times to suit the protein used.
- → Is Thai basil necessary for the right flavor?
Thai basil or holy basil offers the distinctive flavor this dish is known for. Regular basil can be used, but flavor will differ slightly.
- → How do I control the spice level?
Use fewer bird’s eye chilies or substitute with a milder chili variety if you prefer a gentle heat. Add more chilies for extra spice.
- → Are the noodles gluten-free?
Rice noodles are naturally gluten-free, but check sauce labels to ensure they don't contain gluten if you need to avoid it.
- → What vegetables work well besides bok choy?
Sliced bell peppers, baby corn, or snap peas make great substitutes or additions for a more colorful vegetable mix.