If you’re craving the bold, cozy flavors of your favorite Thai takeout, these Drunken Noodles bring that same magic right into your kitchen.
As the shallots soften and the garlic hits the pan, the whole kitchen fills with that warm, fragrant Thai basil aroma that feels instantly comforting.
By the time the noodles are glossy and the vegetables turn tender, you’ve got a dish that tastes every bit as satisfying as restaurant Drunken Noodles—ready in just 30 minutes.
We’ve been making this one on repeat lately. It’s quick, big on flavor, and exactly the kind of meal you look forward to after a long day.
For the Noodles & Sauce
- Wide Rice Noodles – These soak up the sauce beautifully and give the dish its classic chewy texture.
- Low Sodium Soy Sauce or Liquid Aminos – The savory base of the sauce. Low sodium helps keep the flavors balanced.
- Oyster Sauce – Adds depth, sweetness, and that signature glossy finish.
- Thai Fish Sauce – Just a small amount brings authentic salty–umami flavor.
- Honey or Maple – A touch of sweetness to round out the savory and spicy notes.
For the Stir-Fry
- Sesame Oil or Extra Virgin Olive Oil – Used to sauté the chicken and vegetables while adding a hint of richness.
- Boneless Chicken Breast (optional) – Slice it into strips for a quick-cooking protein boost, or skip it for a vegetarian version.
- Shallots – They soften quickly and bring a mild, sweet onion flavor.
- Garlic – Essential for building aromatic flavor in the dish.
- Red Fresno Peppers or Jalapeños – These add heat; use one or two depending on how spicy you want it.
- Green Onions – Bring freshness and a pop of color to the stir-fry.
- Zucchini – Slice into ribbons or chop for tender, mild vegetables that soak up the sauce well.
- Red Bell Pepper – Adds sweetness and bright flavor to balance the spicy elements.
- Carrots – Ribboned or chopped, they add crunch and natural sweetness.
- Thai Basil or Regular Basil – This is the signature herb in Drunken Noodles; it adds freshness and that unmistakable aroma.
The Perfect Drunken Noodles (Pad Kee Mao–Inspired)
A fast, bold, weeknight-friendly stir-fry that delivers big flavor in just half an hour.
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Servings: 6
Notes
Ingredients
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8 ounces wide rice noodles
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1/3 cup low sodium soy sauce or liquid aminos
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3 tablespoons oyster sauce
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1 tablespoon Thai fish sauce
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2 teaspoons honey or maple
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2 tablespoons sesame oil or extra virgin olive oil
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1/2 pound boneless chicken breast, sliced into strips (optional)
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2 shallots, thinly sliced
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3 cloves garlic, minced or grated
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1–2 red Fresno peppers or jalapeños, seeded and chopped
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4 green onions, chopped
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1 medium zucchini, sliced into ribbons or chopped
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1 red bell pepper, thinly sliced
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2 carrots, cut into ribbons or chopped
- 1 cup fresh Thai basil or regular basil, roughly chopped
Instructions
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Prepare the noodles:
Cook the rice noodles following the instructions on the package. Drain and set aside. -
Make the sauce:
In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water. -
Cook the aromatics and chicken:
Heat the oil in a large pan over medium heat. Once the oil is hot, add the chicken (if using) and season with black pepper. Sear until lightly browned. Add the shallots, garlic, peppers, and green onions, cooking for 2–3 minutes until the shallots soften and the garlic smells fragrant. Stir in the zucchini and bell pepper and continue cooking for another 5 minutes, or until the vegetables begin to soften. Pour in the sauce, increase the heat to medium-high, and let everything simmer until the sauce thickens slightly and coats the chicken, about 5 minutes. -
Finish the dish:
Add the cooked noodles, carrots, and basil. Toss well to coat everything in the sauce and cook for an additional 3–5 minutes. Serve warm, with extra basil on top.
- My noodles keep turning mushy! What am I doing wrong?
Rice noodles cook fast — faster than you think. So don’t fully soften them before they hit the pan. Slightly underdone is perfect because they finish cooking in the sauce. Chewy, slurp-worthy noodles every time!
- Do I really need everything chopped before I start?
Yep! Stir-fry waits for no one. Once that pan is hot, things move lightning-fast. Having your veggies, chicken, and sauce ready to go means zero stress and perfect results.
- What pan should I use for the best stir-fry?
A big wok or a large, heavy skillet is ideal. The wider the surface, the better the caramelisation and the less “steaming” you get. Translation: more flavour, less soggy veg!
- What’s the best oil and temperature for this dish?
Use a high-smoke-point oil (vegetable, canola, peanut — any of those). Get the pan hot before anything goes in. High heat = gorgeous browning + that restaurant-style flavour.
- Can I swap veggies or proteins without messing it up?
Absolutely! This recipe is super flexible. Chicken, tofu, beef, shrimp — all fair game. Veggies too. Just slice everything roughly the same size so it cooks evenly, and you’re golden.
