If you’re craving bold, spicy, and savory flavors in one comforting bowl, Street Style Thai Drunken Noodles might be your new obsession. Packed with fresh vegetables, wide rice noodles, and a garlicky chili sauce, this Thai street food classic is a must-try for spice lovers and noodle fans alike. Whether you’re a weeknight cook or a street food enthusiast, this recipe is easy, quick, and bursting with authentic taste.
Let’s dive into the ultimate guide to cooking Street Style Thai Drunken Noodles at home—guaranteed to satisfy your taste buds.
Table of Contents
What Makes Thai Drunken Noodles So Popular?
Despite the intriguing name, there’s no alcohol in Thai Drunken Noodles. Known locally as Pad Kee Mao, the dish is famous for its bold, fiery flavor. It’s a staple in Thailand’s street food scene, popular among late-night diners for its spicy kick and hearty ingredients.
So, what makes them special? It’s the combination of fresh Thai basil, garlic, chili, and umami-rich sauces that gives these noodles their signature taste—savory, slightly sweet, and extremely satisfying.
Street Style vs. Restaurant Style Thai Drunken Noodles
While restaurant versions tend to be toned down for broader appeal, street style Thai Drunken Noodles pull no punches. The street version is typically spicier, more aromatic, and cooked at high heat to create that irresistible wok-charred finish. Expect more garlic, more heat, and a lot more flavor. If you’re looking for authenticity, the street style version is your best bet.
Ingredients for Street Style Thai Drunken Noodles
Here’s everything you need to make a flavorful batch of these spicy noodles. Stick to these ingredients for the most authentic taste.
Noodles and Proteins
- 200g (7 oz) wide rice noodles (fresh or soaked dried)
- 250g (9 oz) boneless chicken thighs, thinly sliced
Vegetables
- 1 small red bell pepper, sliced
- ½ small onion, sliced
- 1 cup Thai basil leaves
- 1 cup broccoli or Chinese broccoli, chopped
- 2–3 garlic cloves, minced
- 2–3 Thai bird’s eye chilies, finely chopped
Sauces
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
Oil
- 2 tablespoons vegetable oil
Kitchen Equipment You’ll Need
To get that signature street-style flavor and texture, you’ll need:
- Wok or large skillet
- Sharp chef’s knife
- Chopping board
- Mixing bowls
- Measuring spoons
- Cooking spatula or tongs
Having the right tools ensures quick cooking and even heat distribution—crucial for stir-frying.
Step-by-Step Preparation of Thai Drunken Noodles
1. Prep All Ingredients First
Before turning on the heat, slice your vegetables, chop the garlic and chilies, and prepare the sauce mix in a bowl. Combine all sauces and sugar—this will save you time during the high-heat cooking process.
2. Soak or Boil the Noodles
If using dried rice noodles, soak them in warm water for 20-30 minutes until softened. If using fresh rice noodles, simply rinse and drain. Do not overcook—noodles will cook further in the wok.
3. Stir-Fry the Chicken
Heat oil in a wok over high heat. Add chicken slices and sear until cooked through and lightly browned. Remove and set aside.
4. Sauté Garlic and Chilies
In the same wok, add a bit more oil if necessary. Toss in the minced garlic and chopped chilies. Stir quickly for 30 seconds until fragrant—be careful not to let the garlic burn.
5. Add Vegetables
Add sliced onions, bell peppers, and broccoli. Stir-fry for 2–3 minutes until slightly tender but still crisp.
6. Add the Noodles and Sauce
Toss in the soaked rice noodles and pour over your pre-mixed sauce. Stir well to coat everything evenly. Continue stir-frying for 2–3 minutes, ensuring the noodles absorb the flavor.
7. Return Chicken and Add Basil
Return the cooked chicken to the wok. Add Thai basil leaves last and stir for another minute until wilted and fragrant.
8. Serve Immediately
Dish out the noodles hot and fresh. Garnish with extra Thai basil, chopped chilies, or a wedge of lime if you like an extra kick.
Common Mistakes to Avoid When Making Drunken Noodles
Even a simple stir-fry can be tricky if you’re not careful. Here’s what to avoid:
- Using too much sauce: It may result in soggy noodles.
- Overcooking noodles: Particularly fresh noodles—they can get mushy.
- Skipping Thai basil: This key ingredient gives the dish its authentic taste. Regular basil won’t cut it.
- Not using high heat: Stir-frying requires intense heat to properly caramelize ingredients.
Recipe Tips for the Perfect Thai Drunken Noodles
- High heat is crucial: This helps sear ingredients quickly and provides that delicious wok hei flavor.
- Prep everything ahead of time: Once you start cooking, it moves fast. Have all ingredients ready before you heat the wok.
- Adjust the spice level: Use fewer chilies if you want a milder version or more for an extra fiery dish.
How to Serve and Present Thai Drunken Noodles
Street style Thai Drunken Noodles are best served hot, straight from the wok. For presentation:
- Serve in a shallow wide bowl or plate.
- Garnish with Thai basil and chopped fresh chilies.
- Add a wedge of lime or a side of fresh cucumber slices to cool the palate.
Their colorful ingredients and glistening noodles make them visually appealing without much effort.
Variations and Swaps for Thai Drunken Noodles
This dish is wonderfully adaptable. Here are some simple variations:
- Swap chicken with tofu for a vegetarian version.
- Use shrimp or beef instead of chicken for a different flavor profile.
- Add extra veggies like mushrooms, baby corn, or snap peas.
Just be careful not to overload the wok—cook in batches if you’re adding extra ingredients.
How to Store and Reheat Leftover Drunken Noodles
While best enjoyed fresh, you can store leftovers:
- Refrigerate: Store in an airtight container for up to 2 days.
- Reheat: Use a skillet or wok with a splash of water or sauce to reheat. Avoid microwaving if possible—it can make the noodles rubbery or too soft.
To refresh leftovers, consider adding a few fresh basil leaves and a dash of soy sauce while reheating.
Food Pairing Suggestions (Non-Alcoholic)
Because the dish is spicy and savory, pair it with light and refreshing drinks:
- Iced Thai milk tea
- Coconut water
- Cucumber mint lemonade
- Iced green tea
These drinks help balance the bold flavors of the noodles and offer a cooling contrast.
FAQs About Thai Drunken Noodles
Why are they called drunken noodles?
Despite the name, there’s no alcohol in this dish. Legend says the noodles are so spicy and flavorful, they can sober you up—hence, “drunken” noodles.
Can I make the dish less spicy?
Yes. Use fewer Thai chilies or substitute with a milder variety like red chili flakes or jalapeños.
What kind of noodles should I use?
Wide rice noodles are traditional and ideal for this dish. They soak up the sauce and hold their texture well.
Can I make it vegan?
Absolutely! Replace chicken with tofu and use plant-based versions of fish sauce and oyster sauce (or simply omit them).
What’s the difference between Pad Kee Mao and Pad Thai?
Pad Kee Mao (Drunken Noodles) is spicier and more savory, while Pad Thai is sweeter and tangier with a different sauce base.
Conclusion + Call to Action
Now that you know how to make Street Style Thai Drunken Noodles, it’s time to bring the heat and flavor of Thai street food into your kitchen. Whether you enjoy them blisteringly spicy or mild and aromatic, these noodles are deeply satisfying, easy to make, and full of life.
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Irresistible Street Style Thai Drunken Noodles
- Total Time: 30
Description
If you’re craving bold, spicy, and savory flavors in one comforting bowl, Street Style Thai Drunken Noodles might be your new obsession.
Ingredients
Noodles and Proteins
- 200g (7 oz) wide rice noodles (fresh or soaked dried)
- 250g (9 oz) boneless chicken thighs, thinly sliced
Vegetables
- 1 small red bell pepper, sliced
- ½ small onion, sliced
- 1 cup Thai basil leaves
- 1 cup broccoli or Chinese broccoli, chopped
- 2–3 garlic cloves, minced
- 2–3 Thai bird’s eye chilies, finely chopped
Sauces
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
Oil
- 2 tablespoons vegetable oil
Instructions
Before turning on the heat, slice your vegetables, chop the garlic and chilies, and prepare the sauce mix in a bowl. Combine all sauces and sugar—this will save you time during the high-heat cooking process.
If using dried rice noodles, soak them in warm water for 20-30 minutes until softened. If using fresh rice noodles, simply rinse and drain. Do not overcook—noodles will cook further in the wok.
Heat oil in a wok over high heat. Add chicken slices and sear until cooked through and lightly browned. Remove and set aside.
In the same wok, add a bit more oil if necessary. Toss in the minced garlic and chopped chilies. Stir quickly for 30 seconds until fragrant—be careful not to let the garlic burn.
Add sliced onions, bell peppers, and broccoli. Stir-fry for 2–3 minutes until slightly tender but still crisp.
Toss in the soaked rice noodles and pour over your pre-mixed sauce. Stir well to coat everything evenly. Continue stir-frying for 2–3 minutes, ensuring the noodles absorb the flavor.
Return the cooked chicken to the wok. Add Thai basil leaves last and stir for another minute until wilted and fragrant.
Dish out the noodles hot and fresh. Garnish with extra Thai basil, chopped chilies, or a wedge of lime if you like an extra kick.
Notes
- High heat is crucial: This helps sear ingredients quickly and provides that delicious wok hei flavor.
- Prep everything ahead of time: Once you start cooking, it moves fast. Have all ingredients ready before you heat the wok.
- Adjust the spice level: Use fewer chilies if you want a milder version or more for an extra fiery dish.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Cuisine: Asian
Nutrition
- Serving Size: 2–3
- Calories: 320
- Fat: 9g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 15g
