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There is no alcohol in these drunken noodles, yet they will surely get you high on flavors. The noodles have a perfect balance of savory, spice and smoky sauce. I will be sharing a few tips for it to taste exactly like you have picked it from a streetside vendor in Thailand.
The literal translation of ‘Pad Kee Mao‘ is drunkard’s noodles, confusing anyone new to it. Sorry to disappoint the seekers of a divine recipe made with the magic liquid (alcohol), but there is none of that in this dish. But these spicy, drunken noodles pair well with chilled beer and taste even better when you have a hangover.
It has chewy flat rice noodles, tender chicken strips, fragrant holy basil, and Thai chilies tossed in a salty, savory sauce.
How did it get its name? There’s no precise answer to that. But having made it a few times at home, I can say two things for sure: first, it is a very well-balanced sweet and savory stir-fried noodle dish. Second, no matter how many times you make it, you will never get bored of it
You can make drunken noodles with everyday Asian ingredients and sauces. There’s nothing fancy here, but it’s big on flavor. Thai bird’s eye chili and Thai basil are the main ingredients, as the heat it brings makes it unique, and the Thai basil gives it a burst of freshness.
Ingredients To make Drunken Noodles
- Rice noodles: The wide noodles are designed to pick up a lot of sauce. They are chewy. Fresh rice noodles (aka ho fun noodles) are used authentically. However, sourcing and storing fresh rice noodles can be difficult. Your next best bet is dry wide rice noodles, which are easily available.
- Chicken: Boneless chicken cut into thin slices. Chicken thighs can also be used instead. You can also use shrimp or tofu as a variation.
- Oil: Any neutral cooking oil.
- Sauce: For the depth of flavor, all of these sauces are a must, and I am afraid they can’t be substituted. Fish sauce doesn’t have a pleasant smell, but there is no doubt that it completes the dish. Dark soy sauce gives that deep color and can be substituted by regular soy sauce in a pinch.
- Shallots and garlic
- Sugar: brown sugar or regular white sugar is used to balance all the salty sauces.
- Birds eye chilli: For the heat. Look for small red chillies in the Asian section.
- Basil: Holy basil or Thai basil. While authentically Holly basil is used, it could be hard to find. Both of these basils have a spicy, peppery, anise flavor. Italian basil has a more sweet taste, so it will not have the same flavor.
- Green onion
- Bok choy: You can use other veggies like Chinese broccoli, baby corn, and straw mushrooms.
How to make it: Step by step
- Step 1:
- Measure all the sauces and prepare the stir-fry sauce in a bowl. Cook rice noodles as per package instructions. I usually soak the noodles in hot water in a large bowl (until fully submerged) for about 15-20 minutes. Drain and keep aside.
- Step 2:
- Cut chicken breast into thin strips and marinate with soy sauce and a pinch of pepper. Let it rest for 30 minutes, while you prep the rest. Sear marinated chicken in a hot wok until it is no longer pink and has light charred marks all over.
- Step 3:
- In the same wok, add shallots, the white part of the green onion, red chilies, and garlic. Cook on high heat and let the flavor from the aromatics infuse into the oil.
- Step 4:
- Next is to add veggies. Soft veggies like Chinese broccoli, and bok choy don’t take long to cook. If using baby corn, cut into thin strips and cook a little longer.
- Step 5:
- When the veggies are done, add cooked rice noodles, cooked chicken, green onion, roughly torn basil leaves, and stir-fry sauce. Toss it until the noodles are coated well with the sauce.
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Can’t handle the spice?
The hot spice notes from fresh Thai chili hit differently and that is the best part of these drunken noodles. But not everyone can handle that level of heat and this recipe has the flexibility of dialing down the spice level. For the best flavor, chilies and garlic are pounded together and then cooked in oil. But to reduce the amount of heat, I have used chilies slit lengthwise.
Another way to adjust the heat is to use 2 types of chillies, hot ones and mild chilli peppers. Mild peppers will add flavor without making the dish too spicy.
If spicy noodles are not your thing, then you could give the Pad Thai, Pad See Ew recipes a try.
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Recipe FAQs
- → Is there alcohol in drunken noodles?
No, there’s no alcohol in drunken noodles. The name refers more to the bold flavor and how well it pairs with beer.
- → Can I use a different protein instead of chicken?
Yes, shrimp, tofu, or even beef can be substituted for chicken. Choose thin slices or small pieces for quick cooking.
- → What kind of noodles should I use?
Use wide flat rice noodles for best results. Fresh ones are traditional, but dried versions soaked in hot water also work well.
- → Is Thai basil necessary?
Thai basil or holy basil gives authentic flavor. If unavailable, use Italian basil as a last resort, though flavor will differ.
- → How spicy is this dish?
It’s quite spicy due to bird’s eye chili. You can reduce the heat by using fewer chilies or combining with milder peppers.
- → Can I make it vegetarian?
Yes, substitute chicken with tofu and skip the fish sauce or use a vegetarian version for a plant-based meal.