Quick and Flavorful Street-Style Thai Drunken Noodles – Spicy, Savory, and Irresistible

Why You’ll Love This Recipe

Street-style Thai Drunken Noodles—known in Thailand as Pad Kee Mao—are the ultimate comfort food with a kick. This dish combines chewy rice noodles with sizzling garlic, fresh Thai basil, and a bold sauce that perfectly balances spicy, salty, and sweet flavors. Despite its name, there’s no alcohol involved—these noodles get their “drunken” reputation from being so deliciously spicy and satisfying that you’ll want to devour them after a long day. I once made this recipe with extra Thai basil and a squeeze of lime at the end, and the freshness transformed the dish completely. Ready in under 30 minutes, it’s a quick, fiery, and flavor-packed meal that brings authentic Thai street food straight to your kitchen.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Wide rice noodles – The signature chewy texture of Drunken Noodles; soak or boil according to package instructions.

Chicken, shrimp, or tofu – Your protein of choice; each works beautifully with the spicy sauce.

Garlic and Thai chilies – The aromatic and spicy backbone of the dish.

Onion – Adds sweetness and depth to the stir-fry.

Bell peppers – Bring color, crunch, and balance to the spice.

Thai basil leaves – Provide the dish’s signature aroma and fresh finish.

Soy sauce – Adds salty umami depth.

Oyster sauce – Brings richness and body to the sauce.

Fish sauce – Enhances the authentic Thai flavor with a savory edge.

Dark soy sauce – Deepens color and adds a touch of molasses-like sweetness.

Brown sugar – Balances the salty and spicy elements.

Lime juice (optional) – Adds brightness and freshness before serving.

Vegetable or peanut oil – Ideal for high-heat stir-frying.

Directions

Prepare rice noodles according to package directions, drain, and set aside. Mix soy sauce, oyster sauce, fish sauce, dark soy sauce, and brown sugar in a small bowl to make the stir-fry sauce.

In a wok or large skillet, heat oil over high heat. Add minced garlic and chopped Thai chilies, and sauté for 20–30 seconds until fragrant. Add your protein (chicken, shrimp, or tofu) and cook until nearly done.

Add sliced onions and bell peppers, stir-frying until slightly softened but still crisp. Toss in the cooked noodles and pour the prepared sauce over them. Stir-fry quickly to coat everything evenly, letting the noodles absorb the sauce.

Turn off the heat and stir in Thai basil leaves. The residual heat will wilt them perfectly. Serve immediately, garnished with extra basil and a squeeze of lime if desired.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe makes 2–3 servings. Preparation takes about 10 minutes, and cooking takes another 15 minutes—ready in just 25 minutes total.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat with a splash of water to loosen the noodles. Avoid microwaving for too long, as it can make the noodles sticky.

Variations and Customizations

Seafood version – Use shrimp, squid, or scallops for a luxurious take on this street favorite.

Vegetarian version – Skip the fish and oyster sauces; use soy sauce and a touch of hoisin or vegan “fish” sauce instead.

Extra spicy – Add more Thai chilies or a spoonful of chili garlic paste for a fiery kick.

Mild and family-friendly – Use red bell peppers for color but reduce or skip the chilies.

Crispy tofu option – Pan-fry tofu cubes until golden before tossing them in the noodles.

Add greens – Mix in bok choy, spinach, or baby kale for a nutritional boost.

Drunken noodle fusion – Add a handful of cashews or crushed peanuts for crunch.

Street-style authenticity – Use fresh rice noodles and Thai basil (not Italian basil) for true restaurant flavor.

FAQs

Why are they called “Drunken Noodles”?

Despite the name, there’s no alcohol in the dish—it’s said the noodles are so spicy and delicious, they pair perfectly with a cold drink.

Can I use regular basil instead of Thai basil?

You can, but Thai basil adds a unique, slightly anise-like flavor that defines this dish.

What type of noodles should I use?

Wide, flat rice noodles (similar to Pad See Ew noodles) work best for authentic texture.

Can I make this ahead of time?

It’s best served fresh, but you can prep the sauce and chop the vegetables ahead.

Can I adjust the spice level?

Absolutely—use fewer chilies for mild heat or add chili flakes for extra spice.

Can I make it gluten-free?

Yes, just use gluten-free soy sauce and a gluten-free oyster sauce alternative.

Why are my noodles sticking together?

Make sure to toss them with oil after boiling and stir-fry quickly at high heat.

What’s the best protein for this dish?

Chicken and shrimp are traditional, but beef, pork, or tofu all work well.

How can I make it saucier?

Add an extra splash of the sauce mixture or a bit of chicken broth during stir-frying.

What can I serve with Drunken Noodles?

Pair with Thai iced tea, cucumber salad, or a side of spring rolls for a complete meal.

Conclusion

Quick and Flavorful Street-Style Thai Drunken Noodles are the perfect mix of bold flavors, heat, and freshness. Every bite delivers the essence of authentic Thai street food—spicy chilies, savory sauce, and aromatic basil all tossed with chewy noodles. I loved finishing mine with an extra squeeze of lime for that bright, tangy lift that balances the spice beautifully. Whether you’re making a quick weeknight dinner or craving takeout-style noodles, this recipe brings the streets of Bangkok straight to your kitchen—fast, fiery, and unforgettable.

Looking for more tasty recipes? Visit our website for full details and follow us on Pinterest for daily food ideas to save and share