If you’ve ever wondered why they’re called Drunken Noodles, here’s the secret: there’s no alcohol in them at all! The name comes from their bold, spicy flavor, the kind that makes you want an ice-cold drink on the side. The first time I made this dish, it was a busy weeknight and I was craving Thai takeout. With rice noodles, garlic, chilies, and fresh basil, I created a quick stir-fry that tasted better than the restaurant version.
The magic is in the sauce: soy, oyster, and fish sauce combined with sugar for balance. The wide noodles soak it up beautifully, while basil and chilies add freshness and heat. If you enjoy flavorful noodle dishes, you’ll also love my Udon Noodle Sauce and collection of Simple Healthy Recipes. Trust me, once you try these Drunken Noodles, you’ll be hooked.
Table of Contents
Ingredients for Drunken Noodles

Here’s what you’ll need to make authentic Drunken Noodles:
- Wide rice noodles – chewy base, perfect for soaking up sauce.
- Chicken, shrimp, beef, or tofu – pick your protein (I often use chicken like in my Chicken Udon recipe).
- Garlic – fresh cloves for bold flavor.
- Thai chilies – bring the heat (use red pepper flakes if needed).
- Soy sauce – salty umami base.
- Oyster sauce – adds richness (hoisin works as a substitute).
- Fish sauce – deepens flavor (optional for vegetarian).
- Brown sugar – balances the spice.
- Thai basil – signature herbal kick (Italian basil can sub).
Full ingredient amounts are in the recipe card below.
Step-by-Step Instructions
- Prep noodles – Soak or boil wide rice noodles until soft; drain well.
- Mix sauce – Combine soy sauce, oyster sauce, fish sauce, and sugar in a small bowl.
- Cook protein – Stir-fry chicken, shrimp, beef, or tofu until golden and cooked through.
- Add aromatics – Toss in garlic and chilies; cook until fragrant.
- Stir-fry noodles – Add noodles and pour in the sauce; toss to coat evenly.
- Finish with basil – Stir in fresh Thai basil until wilted.
- Serve hot – Plate immediately and enjoy bold Thai flavor.
If you love experimenting with noodle dishes, you’ll also enjoy my collection of Rice Noodle Recipes, which show just how versatile Asian noodle cooking can be.
This quick stir-fry delivers chewy noodles, savory sauce, and fresh basil in every bite, all in under 30 minutes.
Pro Tips for the Best Drunken Noodles
Make your Drunken Noodles recipe turn out perfectly every time with these quick tips:
- Use wide rice noodles – They hold the sauce best. If you’re new to cooking noodles, my Udon Noodle Recipe has a great guide to handling chewy noodles.
- Cook on high heat – A hot wok or skillet gives the noodles that signature smoky, stir-fried flavor.
- Don’t overcook noodles – Keep them slightly chewy; they’ll soften more in the sauce.
- Balance flavors – Taste the sauce and adjust. Add sugar for sweetness, soy for saltiness, or chilies for spice.
- Fresh basil is key – Thai basil has a peppery kick, but Italian basil works if that’s all you can find.
- Add protein variety – Chicken, shrimp, tofu, or beef all work. For a hearty version, try something like my Beef Udon Noodles.
How to Serve Drunken Noodles

This dish is bold enough to stand on its own, but here are a few serving ideas:
- Family-style dinner – Place noodles in a large bowl and let everyone serve themselves.
- With sides – Pair with cucumber salad or Thai spring rolls for a lighter spread.
- Garnishes – Top with lime wedges, scallions, or sesame seeds for freshness.
- Spicy lovers’ twist – Serve with chili oil or sriracha on the side.
- Refreshing drink – These spicy noodles are perfect with Thai iced tea or even a crisp, cold beer.
Drunken Noodles are all about balance: chewy noodles, savory sauce, heat from chilies, and that aromatic finish from fresh basil. However you serve them, they’re guaranteed to impress.
Make Ahead & Storage
Keep your Drunken Noodles recipe fresh with these quick storage tips:
- Storing leftovers – Place noodles in an airtight container; refrigerate up to 3 days.
- Freezing – Not recommended; rice noodles become mushy after thawing.
- Reheating – Warm in a skillet over medium heat with a splash of water or soy sauce to loosen.
- Meal prep hack – Make just the sauce ahead of time; it keeps for a week and works in other stir-fries too.
Love bold, saucy flavors? My Seafood Boil Sauce Recipe is another must-try for sauce lovers.
FAQs
What makes Drunken Noodles “drunken”?
There’s no alcohol! The name comes from the bold heat — the kind that makes you want a cold drink.
What’s the difference between Drunken Noodles and Pad See Ew?
Pad See Ew is sweeter and milder, while Drunken Noodles are spicier with Thai basil.
Can I make this vegetarian?
Yes, skip the fish sauce and use tofu or mushrooms for protein.
What kind of noodles should I use?
Wide rice noodles are traditional. If you’re short on time, linguine or spaghetti can work too.
Creative Variations
- Spicy upgrade – Add extra chilies or drizzle with chili oil.
- Vegetarian twist – Use mushrooms, tofu, or extra veggies.
- Seafood style – Swap protein for shrimp or scallops.
- Quick weeknight hack – Use whatever noodles you have and toss them with the sauce (check my Lazy Dinner Recipes for more easy swaps).
This dish is flexible, flavorful, and always a crowd-pleaser — perfect for anyone craving Thai takeout at home.
Conclusion
Making Drunken Noodles at home is easier than you think. With chewy rice noodles, bold sauce, and fragrant Thai basil, this dish delivers restaurant-quality flavor in under 30 minutes. It’s flexible enough for weeknights, fun enough for guests, and guaranteed to satisfy that takeout craving without leaving the house.
So if you’ve been saving this recipe on Pinterest, this is your sign to cook it tonight. One bite and you’ll understand why Drunken Noodles are one of Thailand’s most-loved street foods, bold, spicy, and absolutely irresistible.
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Thai Drunken Noodles Recipe (Better Than Takeout!)
Description
Thai Drunken Noodles recipe (Pad Kee Mao) is a spicy, savory stir-fry with rice noodles, basil, and a bold sauce. Better than takeout in under 30 minutes!
Ingredients
Wide rice noodles Chicken, shrimp, beef, or tofu Garlic cloves Thai chilies (or red pepper flakes) Soy sauce Oyster sauce (or hoisin) Fish sauce (optional) Brown sugar Fresh Thai basil
Instructions
1. Soak or boil rice noodles until soft; drain. 2. Mix soy sauce, oyster sauce, fish sauce, and sugar in a small bowl. 3. Stir-fry chosen protein until golden and cooked through. 4. Add garlic and chilies, cooking until fragrant. 5. Add noodles and sauce; toss until coated. 6. Stir in fresh Thai basil until wilted. 7. Serve hot with lime wedges or scallions.
Notes
Store leftovers in fridge up to 3 days. Not freezer-friendly; noodles become mushy. Reheat in a skillet with a splash of water. Adjust spice by adding or reducing chilies.