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Drunken Noodles

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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.

My family-friendly take on the Thai classic. Finely sliced chicken, crisp vegetables and rice noodles are cooked in a bold, rich sauce, flavoured with beautiful Thai basil.

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.)

Close-up of Drunken Noodles in a pan with tongs for serving
Drunken Noodles is the ideal quick weeknight stir-fry. It’s wholesome, full of flavour and on the table in under 20 minutes. Add more veggies from the crisper drawer in the fridge if you like!

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.

Close-up of Drunken Noodles with chopsticks resting on top
The dish is finished with a drizzle of chilli oil vinegar, which you can easily make by combining chilli oil, or chilli oil crisp, and rice wine vinegar. I highly recommend this step as it’s a game changer!

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

If you enjoyed Drunken Noodles, I think you’ll love:

Chicken and Thai Basil Stir-fry with Noodles Recipe
Filipino Stir-fried Noodles and Chicken Recipe
Ginger Chicken Noodles Recipe
Three Cup Chicken Noodles Recipe
Red Curry Coconut Noodles Recipe

A bowl of Drunken Noodles with chopsticks resting on top

Drunken Noodles

Author: Nicole
4.9 from 11 votes
“Excellent flavor! I thoroughly enjoyed it! It was like take-out!!”
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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!
Prep 10 minutes
Cook 8 minutes
Total 18 minutes
Servings: 4

Ingredients

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) boneless, skinless chicken breast, finely sliced (5 mm/¼ inch thick)
  • 1 brown onion, sliced
  • 1 tbsp freshly grated garlic
  • 1 carrot, julienned
  • 1 bunch bok choy, shredded (1.5 cm/½ inch slices)
  • 4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons
  • 50 g (1 cup) 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)

Instructions

  • Combine the sauce ingredients – In a small bowl, mix together the ingredients for the stir-fry sauce.
  • Cook the noodles – 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.
  • Cook the chicken – 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.
  • Add the veggies, noodles and sauce – Add the onion and garlic and cook, stirring, for 30 seconds, until fragrant.
  • 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.
  • Remove from the heat and stir through the Thai basil leaves.
  • Serve – Divide the stir-fry among serving bowls. Top with the chilli oil vinegar or rice wine vinegar and crushed roasted peanuts, if using.

Nutrition information

Nutrition Facts
Drunken Noodles
Amount per Serving
Calories
463
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
3
g
Cholesterol
 
80
mg
27
%
Sodium
 
2486
mg
108
%
Potassium
 
1252
mg
36
%
Carbohydrates
 
60
g
20
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
36
g
72
%
Vitamin A
 
12748
IU
255
%
Vitamin C
 
104
mg
126
%
Calcium
 
299
mg
30
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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.

Equipment

Tried this recipe?

Let us know how it was!
Course chicken, Quick & Easy, stir fry
Cuisine Asian, Thai

  1. 5 stars
    Forgiving recipe with great flavor!! Threw this together tonight after coming in from out of town and it was simple, filling, and delicious! Do not sleep on that vinegar chili oil listed at the end!! (I cannot agree with 1:1 ratio for chili oil to vinegar only because I am a wimp and can’t handle that level of heat 😂)

    • Hi Jennifer, glad you enjoyed the noodles! Totally agree that you need to tweak the chilli oil to suit your own palate. 🥰 Thanks also for the rating. 🧡 Nic x

  2. 5 stars
    This was so easy and delicious—it tasted the most like drunken chicken of any drunken chicken recipe I have tried! I hugely spiced it up with dried chile and chili garlic sauce.

    • Hi RZH, I’m so thrilled to hear this! 🙌🏻 That’s a wonderful compliment and I’m so happy these yummy noodles were a hit for you. Thanks for the rating. Nic x

  3. 5 stars
    Made this last night and it tasted like it came straight from a Thai restaurant. I substituted chicken thighs and broccolini for bok choy since I had that on hand. Leftovers for lunch were just as yummy.

    • Hi Melissa, thanks for sharing this lovely feedback and the details on how you prepared the meal … sounds divine! Great news that you managed two meals from one! Thanks for the rating too. Nic x

  4. 5 stars
    I just made this using fresh wide rice noodles from the Asian supermarket. It is absolutely delicious! Thank you!

    • Hi Michelle, thanks so much for sharing this feedback. I’m so glad it turned out well! Thanks also for the rating! Nic x

  5. 4 stars
    Excellent flavor! I thoroughly enjoyed it! It was like take-out!!
    The only reason I didn’t give it 5 stars is because the claim that you have all of these “staples” in your pantry was not accurate (at least for me), but mostly it was because the 20 mins estimate to cook this was the farthest thing from the truth. If everything is completely washed, prepped, cut up and ready to go, MAYBE. But in general, plan on an hour from start to finish. It took me probably even longer, but I had a few interruptions. It’s worth the time but have a clear expectation on the time it takes to prep and cook.

    • Thanks for the feedback, Nicole! Nic x

  6. 5 stars
    My husband and kids loved this meal! I always appreciate how your meals are so yummy and not overwhelming to make!

    • Hi Hailey, so happy that you enjoyed this and also found it achievable … that’s the idea! Thanks also for the rating, Nic x

  7. 5 stars
    Found and made this recipe tonight and it was a winner! I used yellow rice in place of noodles but the flavors were spot on! Definitely using bok choy again and again!

    • So happy to hear you enjoyed this, Anaya! Also love to hear that it tasted great with rice. Thanks also for the rating, Nic x

  8. 5 stars
    Made this tonight and it was De-lish! Quick, tasty, and a hit with my toddler. I swapped the Bok Choy for zucchini and broccoli and it was amazing. You did it again Nicole! Xx

    • Thanks so much, Nancy. I appreciate your lovely comments and I’m so happy this was a hit. Thanks also for the rating. Nic x

  9. 5 stars
    This was easy and absolutely delicious with the chilli oil/vinegar dressing giving it amazing flavour. I only wish I could buy the cookbook in the UK!

  10. 5 stars
    These were a huge hit with adults and kids alike. Definitely can hold its own with extra veg. Will 100% make again.

    • Oh, that’s so wonderful to hear! Thanks for sharing. xx

  11. 5 stars
    Such a delicious dish. Easily fed 5 of us and great for the children too. Will definitely be making again.

  12. Where can I find your beautiful dishes? They are just the right size for this type of meal!

    • They are from Ecology! They are so great! Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.