How to Make Drunken Noodles
How to Make Drunken Noodles is a medium Thai recipe that serves 4. 450 calories per serving. Recipe by Food Wishes on YouTube.
Prep: 30 min | Cook: 11 min | Total: 51 min
Cost: $21.36 total, $5.34 per serving
Ingredients
- 8 oz Dried Rice Noodles (medium‑wide, broken in half if long)
- 2 Tbsp Vegetable Oil (neutral oil with high smoke point)
- 1 tsp Sesame Oil (toasted, adds nutty flavor)
- 8 oz Boneless Skinless Chicken Thighs (thinly sliced against grain)
- 2 pcs Shallots (thinly sliced)
- 4 cloves Garlic (finely minced)
- 3 pcs Thai Bird Chilies (thinly sliced; adjust to heat preference)
- 3 stalks Scallions (Green Onions) (sliced on diagonal)
- 2 cups Chinese Broccoli (Gai Lan) (stems sliced thin, leaves kept whole)
- 1 cup Thai Basil Leaves (loosely packed, roughly torn)
- 2 Tbsp Oyster Sauce (adds umami depth)
- 2 Tbsp Soy Sauce (regular or low‑sodium)
- 1 Tbsp Fish Sauce (Thai style, salty)
- 1 Tbsp Maple Syrup (balances heat and salt)
- 1 tsp White Sugar (adds subtle sweetness)
- 2 Tbsp Cold Water (helps thin sauce)
Instructions
Soak the Rice Noodles
Place the dried rice noodles in a large bowl and cover with hot tap water (about 120°F/49°C). Swirl gently to separate strands and let soak 10‑15 minutes until flexible but not fully cooked. If needed, let sit a few minutes longer.
Time: PT15M
Prepare the Sauce
In a small bowl whisk together oyster sauce, soy sauce, fish sauce, maple syrup, white sugar and cold water until sugar dissolves. Set aside.
Time: PT5M
Slice & Mince Aromatics & Veggies
Thinly slice shallots, mince garlic, slice Thai bird chilies, slice scallions on diagonal, separate Chinese broccoli stems from leaves and slice stems thinly; keep leaves whole. Roughly tear basil leaves. Set everything in separate bowls.
Time: PT10M
Heat Oil and Sauté Aromatics
Heat the wok over medium‑high heat. Add vegetable oil and sesame oil. When shimmering, add shallots, chilies and garlic. Stir‑fry 2 minutes until shallots begin to soften and become fragrant.
Time: PT2M
Temperature: medium‑high
Sear the Chicken
Push aromatics to the side, add the sliced chicken in a single layer. Let sear undisturbed for about 1 minute, then stir‑mix with aromatics until chicken is just cooked through.
Time: PT1M
Temperature: medium‑high
Cook Chinese Broccoli Stems
Add the sliced broccoli stems to the wok. Stir‑fry 2 minutes until they start to turn tender and release steam.
Time: PT2M
Temperature: medium‑high
Add Leaves and Sauce
Toss in the broccoli leaves, scallions and pour the prepared sauce over everything. Stir and let the sauce come to a gentle simmer, about 2 minutes.
Time: PT2M
Temperature: medium‑high
Incorporate the Noodles
Drain the soaked noodles and add them to the wok. Using tongs, toss quickly to coat the noodles with sauce. Cook 3‑4 minutes, tossing constantly, until noodles have absorbed most of the sauce and reach a tender‑but‑not‑mushy texture.
Time: PT4M
Temperature: medium‑high
Finish with Basil
Remove the wok from heat and fold in the torn Thai basil leaves. Toss for a few seconds until wilted.
Time: PT0M
Plate and Serve
Transfer the noodles to serving plates. Optional: garnish with an extra sprig of basil or a lime wedge if desired. Serve immediately while hot.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Gluten‑free if tamari is used instead of regular soy sauce, Dairy‑free, Can be made vegetarian/vegan by substituting chicken with tofu and using vegan oyster sauce
Allergens: Soy, Fish (fish sauce), Shellfish (oyster sauce)
Ingredient Substitutions
- Instead of Dried Rice Noodles: Pad Thai rice noodles, flat rice noodles
- Instead of Vegetable Oil: Canola oil, peanut oil
- Instead of Sesame Oil: none (use extra sesame oil for flavor)
- Instead of Boneless Skinless Chicken Thighs: pork tenderloin, beef sirloin, shrimp, firm tofu
- Instead of Shallots: yellow onion
- Instead of Garlic: garlic paste
- Instead of Thai Bird Chilies: Thai jalapeños, red pepper flakes
- Instead of Scallions (Green Onions): chives
- Instead of Chinese Broccoli (Gai Lan): bok choy, broccoli florets, asparagus
- Instead of Thai Basil Leaves: regular sweet basil
- Instead of Oyster Sauce: hoisin sauce
- Instead of Soy Sauce: tamari (gluten‑free)
- Instead of Fish Sauce: soy sauce + a dash of lime
- Instead of Maple Syrup: honey, palm sugar dissolved in water
- Instead of White Sugar: brown sugar
Equipment Needed
- Wok or Large Skillet
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Measuring Spoons
- Tongs
- Spatula or Wooden Spoon
- Paper Towel (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Soaking the rice noodles to the right flexibility
- Searing the chicken briefly before adding other ingredients
- Ensuring the noodles absorb the sauce without becoming mushy
- Adding basil off the heat to retain aroma
Chef Tips from the Video
- Use a well‑seasoned wok for the best heat distribution
- Keep the wok moving; high heat cooks everything in seconds
- If you can’t find Thai basil, crush a few sweet basil leaves with a pinch of cilantro for extra aroma
Troubleshooting
Noodles are mushy
Soak noodles for a shorter time or reduce cooking time after adding sauce. Rinse briefly with cold water before draining.
Sauce is too salty
Add a little more maple syrup or a splash of water to balance. Reduce soy sauce next time.
Chicken is undercooked
Increase sear time by 30 seconds and ensure the pan is hot before adding chicken.
Dish is too dry
Add 1‑2 Tbsp of water or extra sauce during the noodle toss.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot skillet with a splash of water.
Freezer: Not recommended; texture of rice noodles degrades when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce up to 24 hours ahead and refrigerate
- Soak the noodles while the sauce chills; drain and keep covered with a damp towel
- Pre‑slice all vegetables and store in airtight containers
Frequently Asked Questions
What is the cultural significance and history of Drunken Noodles (Pad Kee Mao) in Thai cuisine?
Drunken Noodles, or Pad Kee Mao, originated in Thailand as a quick‑stir‑fry street food. The name is said to come from the dish’s ability to “make you drunk” with its bold, spicy flavors, or from an older version that used wine. It’s a staple of Thai night‑market fare, often enjoyed with a cold beer.
What are the traditional regional variations of Drunken Noodles in Thailand?
In central Thailand the dish often features Thai basil and bird’s eye chilies, while in the south you may find added shrimp paste or coconut milk for extra richness. Northern versions sometimes substitute mustard greens for Chinese broccoli and use pork instead of chicken.
How is Drunken Noodles traditionally served in Thailand?
It is typically served hot, directly from the wok, on a large plate or family‑style platter, often garnished with fresh Thai basil leaves and a lime wedge. It is eaten with a fork or chopsticks and paired with a cold Singha beer or iced tea.
On what occasions is Drunken Noodles traditionally eaten in Thai culture?
The dish is popular for casual gatherings, late‑night street‑food outings, and as a comforting meal after a night of drinking. It’s also a go‑to for quick family dinners because it cooks in under 15 minutes.
What authentic ingredients define Drunken Noodles versus acceptable substitutes?
Authentic Pad Kee Mao uses wide rice noodles, Thai basil, Thai bird’s eye chilies, oyster sauce, fish sauce, and Chinese broccoli. Substitutes like regular basil, bok choy, or soy sauce work, but they alter the signature aroma and flavor balance.
What other Thai dishes pair well with Drunken Noodles?
Pair it with a light cucumber‑mint salad, fresh spring rolls, or a simple Tom Yum soup. The bright acidity of a papaya salad (Som Tum) also balances the dish’s richness.
What makes Drunken Noodles special in Thai cuisine?
The dish combines high heat, bold aromatics, and the fragrant punch of Thai basil, creating a smoky‑spicy flavor that’s both comforting and exhilarating. Its quick‑cook method showcases the Thai principle of “fast, fresh, and fiery.”
What are the most common mistakes to avoid when making Drunken Noodles?
Over‑soaking the noodles, overcrowding the wok, and adding the sauce too early are frequent errors. These lead to mushy noodles or uneven seasoning. Keep the wok hot and work in batches if needed.
Why does this Drunken Noodles recipe use a wok instead of a regular skillet?
A wok’s wide, sloped sides allow ingredients to be tossed quickly, ensuring high heat contact and preventing steaming. This creates the characteristic smoky “wok‑hei” flavor that a shallow skillet can’t fully replicate.
Can I make Drunken Noodles ahead of time and how should I store them?
Yes, you can prepare the sauce and soak the noodles up to a day ahead. Store the sauce refrigerated in a sealed container and keep the drained noodles covered with a damp towel. Re‑heat in a hot wok, adding a splash of water if needed.
What texture and appearance should I look for when the noodles are done?
The noodles should be glossy, evenly coated with sauce, and have a tender‑yet‑slightly‑chewy bite—similar to al‑dente pasta. They should not be soggy or clumped together.
How do I know when Drunken Noodles is done cooking?
When the sauce has been mostly absorbed, the noodles are glossy, and the basil has just wilted, the dish is ready. A quick taste should reveal a balanced sweet‑salty‑spicy profile with a pleasant chew.
What does the YouTube channel Food Wishes specialize in?
Food Wishes, hosted by Chef John, specializes in approachable, humor‑filled cooking tutorials that break down classic and comfort dishes with clear step‑by‑step instructions, making restaurant‑style meals accessible to home cooks.
What is the cooking philosophy and style of the YouTube channel Food Wishes?
Chef John’s philosophy blends culinary technique with entertainment; he emphasizes proper technique, ingredient quality, and timing while keeping the tone light, often adding witty commentary and practical kitchen hacks.
How does the YouTube channel Food Wishes' approach to Thai cooking differ from other Thai cooking channels?
Food Wishes focuses on simplifying traditional Thai recipes for the average pantry, offering ingredient swaps and clear measurements, whereas many Thai channels assume access to specialty markets and use native language instructions.
What other Thai recipes is the YouTube channel Food Wishes known for?
Chef John’s Food Wishes features popular Thai dishes such as Pad Thai, Thai Green Curry, Tom Kha Gai (coconut chicken soup), and Thai Peanut Chicken, each presented with his signature humor and detailed technique notes.
Last updated: August 24, 2026
