Drunken Noodles are a Thai food stir-fry noodle dish that packs a punch of heat and is loaded with tender chunks of chicken and veggies! Ready to devour in just 35 minutes!

The next time you crave delicious homemade Thai food, be sure to try my Tom Kha Gai Thai Chicken Coconut Soup too!

I Love Drunken Noodles!

I’ve still never been to Thailand to try a truly authentic batch of these delicious noodles, but the best ones I’ve had so far were at Sawadee in Salt Lake City. This recipe was inspired by and is very close to that one! And here are some of the things I love about it!

Have that urge to hit up your favorite Thai Restaurant for an order of Drunken Noodles? This homemade version will make it so you won’t even miss take-out but instead have you looking forward to making it right at home!

Drunken Noodles, also known as Pad Kee Mao, are made with Thai bird’s eye chili peppers for a kick of heat that will ironically keep you coming back for more! This hearty, flavorful dish has it all between the carbs, veggies, and protein to deliver a meal that will leave your stomach full and your taste buds more than satisfied!

Why Are They Called Drunken Noodles?

There are several theories that are floating around about how this dish got its name. After all, there is zero alcohol even in the recipe! It’s been said Drunken Noodles are so spicy that people actually get drunk while trying to wash down the heat this dish brings.

Another theory is that it’s a go-to meal or snack people often indulge in after a heavy night of drinking. Regardless of how this dish got its name, it’s definitely a must-try if you haven’t tasted it yet!

Drunken Noodles Ingredients

flat wide dried rice noodles
sesame oil
soy sauce
oyster sauce
fish sauce
light brown sugar
ground black pepper
ground ginger
chicken breasts
vegetable oil
garlic
Thai bird’s eye chili
baby corn
red bell pepper
snow peas
green onions
Thai basil
green onions

If you’re wondering where to get some of these ingredients, check any Asian grocery store or a local Asian market! Also, be sure to look where you normally grocery shop as well since some stores even carry a wide selection of Asian ingredients.

Thai Basil and Thai Holy Basil are varieties of basil that are popular in Thailand and used in many Asian dishes. Thai Holy Basil is what’s traditionally used in Drunken Noodles, but can be really hard to find. We love growing Thai basil in our herb garden to use in our recipes, but you can substitute it for traditional basil if that’s all you can access.

How To Make Drunken Noodles

Mix the sauce ingredients together and set it aside.

2. Place the thinly sliced chicken into a medium bowl. Then pour a third of the sauce over the chicken, stir, and marinate in the refrigerator for 30 minutes.

3. Boil water, then cover noodles with the boiling water and allow them to sit. Drain and rinse with cold water before tossing the noodles with a teaspoon of sesame oil.

4. Add the chicken to a skillet with oil over medium heat to cook. Once the chicken is finished cooking, remove it and turn up the heat.

5. Cook the garlic, chilies, baby corn, red bell pepper, and snow peas over high heat in the same skillet you used for the chicken for 2 to 3 minutes.

6. Add the green onion and basil. Then add the cooked chicken back into the skillet and stir it all together.

7. Pour the sauce and noodles into the pan and cook the rice noodles until they reach your desired texture. Remove and enjoy immediately!

How To Serve Drunken Noodles

Serve this dish fresh in a bowl for best results. This dish goes great with more veggies such as bok choy!

How To Store Pad Kee Mao

Keep any leftover Thai Drunken Noodles in the refrigerator stored in an airtight container. Eat the leftovers within 5 days.

How To Reheat Leftovers

I would recommend you microwave them for 60 to 90 seconds, stirring halfway through.

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Drunken Noodles