Drunken Noodles Recipe

Drunken Noodles

Introducing my favorite Thai dish, Drunken Noodles, which are EASY, FAST, and FIRED. This delectable meal takes only 30 minutes to prepare!

Drunken Noodles, also known as Pad Kee Mao, is a famous Thai stir-fry noodle dish that can be found in most Thai restaurants. It’s a particular favorite, and I’m adding it to my collection of Thai food recipes that are “better.

What I LOVE about this recipe:

Choose the level of spice: I enjoy spicy pasta, sandwiches, and other foods, but my little children do not, so I can simply adjust the heat level of this dish according to who I’m serving.
Adaptable: Depending on what you have on hand, you can make a variety of changes and replacements to this recipe. If wide rice noodles are unavailable, use thinner Pad Thai noodles or even linguini. If you don’t have chicken, try another protein (tofu, shrimp, or beef would all be delicious) and any leftover vegetables from the fridge.


  • 1 (16 ounce) package rice noodles
  • sauce:
  • 1 onion, sliced
  • 3 tbsp white sugar
  • 6 tbsp oyster sauce
  • 3 tbsp rice vinegar(sirka)
  • 1 tbsp canola oil, or more as needed
  • 3 tbsp fresh lemon juice
  • 1 bulb shallot(small mild flavore onion like or garlic like clustered bulbs¬†used for seasoning)¬†, chopped
  • 3 cloves garlic, minced
  • 1 pound boneless chicken, thinly sliced
  • 2 sprigs fresh basil(tulsi or niazboo), leaves removed and torn
  • 1 large green bell pepper(shimla mrch), sliced into strips
  • 1 egg, lightly beaten


  • Place rice noodles in a bowl and fill with hot water, separating the noodles with a fork or your hands; soak until softened, about 45 minutes.
  • Whisk oyster sauce, white sugar, vinega(sirka)r, and lemon juice together in a bowl until sauce is smooth.
  • Pour enough oil into a wok or large skillet to coat the bottom and turn to medium-high heat. Cook and stir onion, shallot, and garlic in hot oil until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell peppe(shimla mrch)r; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to 1 side of wok.
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  • Pour egg into the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture.
  • Mix basil and sauce into chicken mixture. Drain noodles and add to chicken mixture; cook and stir until heated through, 2 to 3 minutes.