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Savory drunken noodles are perfectly spiced to your comfort level for a better-than-takeout classic made in only 30 minutes!
We Love These Spicy Noodles
We love Asian food and have it frequently!
Drunken noodles, or pad kee mao, is a popular Thai dish we have become obsessed with over the years. Contrary to its name, there is no alcohol in the dish and surprisingly, it’s very simple (and so delish!) We promise you’ll love making this at home along with our Coconut Curry Chicken and a side of Coconut Rice.
Why we love It:
- Spicy. Some say the name comes from the intense spiciness that can help cure a hangover while others say you have to be drunk to endure the heat.
- Adjustable. Although have no fear, the spice level can definitely be adjusted to any comfort level and preferred flavor.
- Meatless. Whether you’re vegetarian, on a budget, or just looking for a meatless meal, this is a great option.
- Better than takeout. It’s always fun to have a takeout style dinner made right at home. Especially when it tastes just as good or better!
Ingredients
- wide rice noodles – We have found the widest rice noodles at the grocery store because the wider the better for this dish. If you can’t find any wide rice noodles you can use pad Thai noodles.
- soy sauce – We like low-sodium.
- rice vinegar
- sesame oil
- oyster sauce – you can substitute the oyster sauce with a vegan-friendly oyster sauce substitute.
- Sriracha hot sauce
- brown sugar – for a little sweetness
- vegetable oil – or olive oil
- minced garlic
- Vegetables – We used carrots, broccoli, and bell peppers. You can also toss in some zucchini, snap peas, Thai chilies, or Chinese broccoli.
- Thai basil – or Thai holy basil are best for this dish, but use any type of basil that you can find.
- red pepper flakes
How to Make Drunken Noodles
- NOODLES. Cook noodles according to package instructions, then drain, rinse and set aside.
- SAUCE. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, oyster sauce, sriracha sauce, and brown sugar. Set aside.
- VEGGIES. In a large skillet over high heat, add garlic and cook for 30 seconds, then add carrots, broccoli, and bell pepper and cook for 5-6 minutes.
- SERVE. Add noodles and sauce and cook and stir for 1-2 minutes until everything is mixed well. Remove from heat and add basil, red pepper flakes and/or green onions if desired. Serve warm.
Pro Tip
Adjust the spice. While preparing the dish, you can reduce the amount of hot sauce added as well as reduce the amount of Thai basil leaves. If you find that your completed dish is still too spicy you can mix in some brown sugar, maple syrup, a spritz of lime juice, yogurt, coconut cream, or a dollop of peanut butter.
Drunken Noodles Recipe
Savory drunken noodles are perfectly spiced to your comfort level for a better-than-takeout classic made in only 30 minutes!
Ingredients
Noodles
- 1 (16-ounce) box wide rice noodles
- ½ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons oyster sauce
- 2 tablespoons Sriracha hot sauce more or less to taste
- ¼ cup brown sugar
Stir Fry
- 2-3 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 2 large carrots peeled and cut into rounds
- 2 cups broccoli florets
- 1 red bell pepper seeded and sliced
- 1½ cups Thai basil sliced or chopped
- red pepper flakes optional
Instructions
- Cook noodles according to package instructions, then drain, rinse and set aside.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, oyster sauce, sriracha sauce, and brown sugar. Set aside.
- In a large skillet over high heat, heat the oil and add garlic and cook for 30 seconds, then add carrots, broccoli, and bell pepper and cook for 5-6 minutes.
- Add noodles and sauce and cook and stir for 1-2 minutes until everything is mixed well.
- Remove from heat and add basil and red pepper flakes, if desired. Serve warm.
Video
Notes
STORE. Leftover best drunken noodles recipe can be kept in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan on the stove top.
Nutrition
Serving: 1g, Calories: 90kcal, Carbohydrates: 18g, Protein: 4g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.3g, Sodium: 1072mg, Potassium: 328mg, Fiber: 2g, Sugar: 11g, Vitamin A: 4531IU, Vitamin C: 59mg, Calcium: 54mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Do I need a wok to make Drunken Noodles?
- Wok. If you make a lot of stir fry, then you may want to invest in a wok as they are perfectly designed for his type of dish. If you do not have a wok, then use the largest skillet or frying pan that you have.
What are the best variations for Drunken Noodles?
- Variations. Adjust the spice or add your favorite veggies with these simple variation ideas.
- Protein. While this recipe doesn’t have extra protein added you can easily add cooked chicken, pork, fish, beef, shrimp, or even stir in some tofu or scrambled eggs.
- Garnish with chopped peanuts, fresh lime wedges, and sesame seeds.
How to store?
- STORE. Leftover best drunken noodles recipe can be kept in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan on the stove top.
Absolutely obsessed with these drunken noodles! I loved them more than getting them at a restaurant. Cannot wait to make these again!
I love this recipe, its so easy to put together and make and it tastes amazing.
We really loved the flavor of these noodles, they were so flavorful and delicous!