Drunken Noodles

Name: Drunken Noodles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: Dried wide rice noodles 250 g; chicken thigh 180 g; thai basil 1 cup; garlic 3 pcs; red chilies 2 pcs; soy sauce 1.5 tbsp; oyster sauce 1 tbsp; fish sauce 1 tsp; vegetable oil 2 tbsp

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Pad kee mao, as drunken noodles are called in Thailand, layers chili and garlic heat with a last-minute handful of basil over wide rice noodles.

This version uses chicken thigh and Thai basil, which smells different from the holy basil of traditional versions. The 250 g of noodles is a dried weight (fresh noodles at the same weight give a different yield), and wide dried noodles vary enough that the package directions are the better guide for softening them. Draining the softened noodles well keeps the soy, oyster and fish sauces coating the strands instead of pooling around them. Once the noodles join the pan, a short toss is enough; longer heating breaks them apart.

Ingredients

servings

IngredientAmount

Dried wide rice noodles

garlic3 pcs

red chilies2 pcs

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Instructions

6 steps

1

Weigh 250 g dried wide rice noodles.

Follow the package soaking or boiling directions for stir-frying, then drain thoroughly. This is a dry weight, not 250 g fresh noodles. The 25-minute preparation allowance may increase with the required soaking time.
2

Cut 180 g chicken thigh into bite-size pieces.

Roughly mince 3 garlic cloves and 2 red chilies, then combine 1.5 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp fish sauce before cooking starts.
3

Heat 2 tablespoons vegetable oil in a large pan or wok over medium heat.

Stir the garlic and chilies for about 30 seconds until fragrant, without scorching the garlic.
4

Add the chicken and stir-fry over medium-high heat.

Continue beyond the opaque exterior until a thermometer reads at least 74C (165F) in the center of a thick piece. Add the mixed sauces and coat the chicken.
5

Add the prepared noodles and toss for about 90 seconds to coat with sauce.

Work in batches if the pan is crowded, and check that the noodles are tender throughout. Lower the heat if the sauce or noodles begin to burn.
6

Turn off the heat and add 1 cup thai basil.

Fold for about 10 seconds with only the residual heat, stopping as soon as the leaves soften slightly, then plate immediately while the noodles are glossy and hot.

References checked

These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.

Pailin Chongchitnant: Authentic Drunken Noodles
Pailin Chongchitnant: Authentic Drunken Noodles · Checked: 2026-09-12
USDA FSIS Safe Minimum Internal Temperature Chart
USDA FSIS Safe Minimum Internal Temperature Chart · Checked: 2026-09-12

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