Drunken Noodles

The delicious and super quick classic Thai stir-fry, made family-friendly.

Drunken Noodles – or pad kee mao in Thai – has quickly become one of my absolute favourite weeknight dinners. It’s a delicious stir-fry, popular as a street food in Thailand, which comes together in no time, using tender rice noodles (I’ve got a foolproof method for making sure they never go mushy!), finely sliced chicken, crisp vegetables, and the unmistakable flavour of fragrant Thai basil. The sauce is packed with bold, rich flavours and, best of all, the dish is ready in under 20 minutes – 10 minutes’ prep, 8 minutes’ cooking.

The real magic, though, happens with a final drizzle of chilli oil vinegar (or rice wine vinegar) – a simple, yet game-changing addition that cuts through the richness of the sauce, adding just the right amount of tang.

This is a comforting, restaurant-quality meal that feels like a treat but is so easy to whip up at home. Whether I’m in a rush or just craving something special, Drunken Noodles always hits the spot, making it a go-to dish on our busy weeknight menu!

Fun fact: “Drunken Noodles” gets its name as the dish is traditionally very hot with chillies, so ideal as a hangover cure! (My version is family-friendly, but I’ve suggested how you can further spice it up.)

What other vegetables can I add to this dish?

Add other quick-cooking vegetables like capsicum (bell pepper), zucchini (courgette), broccoli, cabbage, snow peas (mangetout), baby corn or green beans. The key is to slice them finely so they cook quickly and evenly. This is all about getting dinner on the table fast!

What can I use other than chicken?

You can swap the chicken for thinly sliced beef, pork, prawns (shrimp) or firm tofu.

Can I spice it up even more?

Yes, you can add ½ teaspoon of chilli (red pepper) flakes when you add the garlic. You could also sprinkle extra flakes on the finished dish.

How do I stop my rice noodles from going mushy?

The trick is to slightly undercook the noodles in boiling water (2–3 minutes), do not follow the packet instructions, which often suggest a lot longer! Immediately rinse the noodles in cold water, then drain, to stop the cooking process – they will finish cooking in the stir-fry.

Watch how to make Drunken Noodles

What are some other quick and easy chicken and noodle recipes?

If you enjoy chicken and noodle dishes with Asian flavours, I think you’l love:

Chicken and Thai Basil Stir-fry with Noodles
Filipino Stir-fried Noodles and Chicken
Ginger Chicken Noodles
Honey Soy Chicken Soba Noodle Bowl
Red Curry Coconut Noodles

Drunken Noodles

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5 from 3 reviews

This quick and easy stir-fry comes together in under 20 minutes with a flavour-packed sauce, tender chicken and fresh Thai basil. A drizzle of chilli oil vinegar at the end adds a little extra zing to these Drunken Noodles!

• Total Time: 18 minutes
• Yield: 4 1x

Ingredients

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STIR-FRY SAUCE

• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce)
• 1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar)
• ½ tbsp fish sauce (recommended, but can be left out completely)
• 1 tbsp brown sugar
• 2 tbsp water

STIR-FRY

• 200 g (7 oz) dried wide rice noodles
• 1 tbsp sesame oil
• 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm/1/4 inch thick
• 1 brown onion, sliced
• 1 tbsp freshly grated garlic
• 1 carrot, julienned
• 1 bunch bok choy, shredded (1.5 cm/1/2 inch slices)
• 4 spring onion (scallion) stems, sliced into 3 cm (11/4 inch) batons
• 1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can also be substituted with regular basil)

TO SERVE

• Chilli oil vinegar (see note 1), or plain rice wine vinegar
• Crushed roasted peanuts (optional)

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Instructions

1. In a small bowl, mix together the ingredients for the stir-fry sauce.
2. Cook the rice noodles as per the packet instructions, until just pliable. Most instructions suggest cooking them in boiling water for 6–8 minutes, which is too long (cooking for too long equals broken, mushy noodles!). Boil them until they are just pliable (mine took 3 minutes), then rinse with cold water before draining. They will finish cooking in the pan.
3. Heat the sesame oil in a large, deep, heavy-based frying pan over high heat. Add the chicken and cook, stirring, until it just starts to change colour.
4. Add the onion and garlic and cook, stirring, for 30 seconds, until fragrant.
5. Add the carrot, bok choy, spring onion, partially cooked rice noodles and the stir-fry sauce. Toss using tongs until well combined. Simmer for 2–3 minutes until the vegetables have softened slightly, and the noodles are coated and have absorbed some of the lovely sauce.
6. Remove from the heat and stir through the Thai basil leaves.
7. Divide the stir-fry among serving bowls. Top with the chilli oil vinegar or rice wine vinegar and crushed roasted peanuts, if using.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – Don’t skip the vinegar! It adds a burst of freshness and funk to the end dish. Quickly prepare the vinegar by mixing equal quantities of rice wine vinegar and your favourite chilli oil or chilli oil crisp.

 

Make ahead

You can make the stir-fry sauce up to 3 days in advance and store it in an airtight container in the fridge. You can also slice the chicken and veggies a day ahead and refrigerate them in airtight containers. When it’s time to cook, everything will come together quickly. If prepping the noodles ahead of time, store them in a sealed container with a little oil to prevent sticking.

Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water to loosen the noodles as they warm through. The noodles will soften and break apart when reheated but they will not be mushy. Not suitable to freeze.

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Quick & Easy, Chicken, Stir-Fry
• Method: Stir-fry
• Cuisine: Thai