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Drunken Noodles (also called Pad Kee Mao) is a popular Thai noodle dish made of chewy rice noodles, a sweet and umami-packed flavorful sauce, and spicy freshness from the Thai chilis and herbs! It’s even more delicious than it sounds and I’m going to share how you can make authentic Drunken Noodles (Pad Kee Mao) at home in 20 minutes!
Watch the Drunken Noodles Recipe Video Below!
Table of Contents
Like a lot of people, I always thought Drunken Noodles (Pad Kee Mao) was a difficult dish to make at home – until I took a cooking class in Thailand and learned the tips and tricks for making authentic Drunken Noodles (Pad Kee Mao) at home! I absolutely love Thai food and learned how to make one of my favorite rice dishes, Thai Fried Rice, in the same cooking class in Thailand!
If you want to try other dishes with Thai flavors, check out another popular Thai noodle dish called Pad Thai or my Thai Sweet Chili Chicken Wings!
Ingredients for Drunken Noodles (Pad Kee Mao)
See the recipe card for full information on ingredients and quantities.
What Kind of Noodles Should I Use?
Drunken Noodles (Pad Kee Mao) is traditionally made with wide rice noodles. Get the widest rice noodles you can find! If you have a thinner rice noodle on hand, you can use that, too. I have used both fresh and dried rice noodles. I can usually both either at my local Asian grocery, and I typically look for the medium size for Pad Thai.
If using dried noodles:
- Make sure to hydrate them in room temperature water for 1 hour before cooking.
- Do not use hot or boiling water.
- Do not over-hydrate your noodles – any longer than one hour and they will be soggy once cooked.
Shrimp
- 1/2 lb shrimp – I used shrimp in this recipe because that is how I learned to make it. You can substitute with another protein of your choice – I’ve seen this made with chicken, beef, even tofu!
- You can use any size shrimp you prefer but make sure it is raw, peeled, and deveined.
- 1/8 tsp baking soda – Baking Soda helps the shrimp maintain a firm texture. This little trick makes a huge difference in how your shrimp tastes in the finished dish, so I highly recommend you do not skip this!
Sauce
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce – this is your “light” or “all-purpose” soy sauce (not “low sodium”, although you can choose to use that if you prefer).
- 2 tbsp fish sauce – Fish sauce brings saltiness and umami to the Drunk Noodles (Pad Kee Mao) sauce. I like to use the Three Crabs Brand!
- 1 tbsp dark soy sauce – Dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than all-purpose soy sauce. I don’t recommend using one as a substitute for the other.
- 1/4 tsp white pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
- 1/4 tsp msg – I like to use MSG in moderation as a flavor enhancer; you can always skip it!
- 1 tbsp palm sugar – Palm sugar is commonly used in Thai cooking. It’s made from the sap of coconut palm trees and has a caramel-y color & flavor to it that is most similar to brown sugar. It’s sold in circular blocks; I buy mine from 99 Ranch (a Chinese grocery chain).
- If you cannot find palm sugar, the best substitute is brown sugar (1-1).
Noodles & Vegetables
- 20 oz rice noodles – see notes above.
- 4 gai lan or Chinese broccoli, leaves and stems cut into 2″ pieces – Gai Lan is also called Chinese Broccoli. I find this at my local Asian grocery stores but I understand this might not be the easiest ingredient to find – if you can’t find Gai Lan, I would leave it out.
- 1 red bell pepper, julienned – if you want more heat, you can skip this and add more Thai Chili Pepper.
- 3 Thai Chili Peppers – Thai Chili Peppers are used in countless Thai dishes; they’re delicious and spicy and when I can use them, I know they’ll make my dish that much better!
- If you are sensitive to spice, adjust this to your preference.
- They can be hard to come by – I’ve found them pretty consistently only at my local Chinese grocery (99 Ranch) but no other grocery stores. If you can’t find Thai Chili Peppers, I would substitute with Serrano Peppers. Note, Serrano Peppers are not as spicy, so you may want to increase the amount, depending on your spice tolerance.
- 1 cup fresh Thai basil – Thai Basil is used in Southeast Asian cooking extensively because of it’s spicy and savory quality. It’s great cooked in your dish or as a garnish. There’s nothing quite like it; however, I know it can be hard to come by at times. I find mine sometimes at my local Chinese grocery (99 Ranch) but it’s never guaranteed.
- If you can’t find it, you can substitute with regular basil – it won’t be the same but it will be close enough.
- neutral oil, for frying; I used avocado oil but you can also use canola or vegetable oil. Do not use olive oil or sesame oil!
Recipe Instructions for Drunken Noodles (Pad Kee Mao)
1. Marinate the Shrimp
Marinate raw shrimp with kosher salt, white pepper, soy sauce, and baking soda. Set aside for at least 15 minutes.
2. Separate the Rice Noodles and Prep Other Ingredients
Separate your rice noodles.
NOTE – If you are using dehydrated rice noodles for your Drunken Noodles (Pad Kee Mao), make sure to have re-hydrated them in a small bowl of room temperature water for 1 hour.
Prep your garlic, vegetables, and chilis. Set your garlic and Thai chili peppers in one bowl, and your onions, green onion stalks, and red chilis/bell pepper in a second bowl. In a third bowl, place together your gai lan leaves, scallion greens, and basil.
3. Mix the Drunken Noodles (Pad Kee Mao) Sauce
Make your sauce ahead of time – mix ingredients, including palm sugar (which you may need to break into smaller pieces to dissolve) and set aside.
4. Cook the Shrimp
Over high heat, add 2 tbsp oil to a hot pan or wok and saute your shrimp for 3-4 minutes, or until cooked through. Remove from the hot pan or wok and place in a bowl. Set aside.
5. Cook Aromatics, Vegetables and Noodles
In the same pot or wok, heat 3 tbsp oil over high heat; place garlic and Thai chilis peppers and sauté for 15 seconds. Immediately add in your onions, scallion stalks, and red chilis. Stir fry for another 2-3 minutes until the vegetables are cooked.
To the vegetables, add your rice noodles and mix to incorporate.
6. Add the Sauce and finish the Drunken Noodles (Pad Kee Mao)
To the mixed noodles and vegetables in your pan or wok, add back the cooked shrimp and pre-mixed sauce. Gently mix (be careful to not break the rice noodles) to incorporate for about 2-3 minutes. You should see the rice noodles absorb the sauce and take on a beautiful brown color.
Turn off the heat. Add gai lan leaves, scallion greens, and basil. Fold through until the leaves are wilted and serve immediately. Enjoy!
PRO TIPS
Expert Tips for the BEST Drunken Noodles!
If Using Dried Rice Noodles For Drunken Noodles
- Make sure to hydrate them in room temperature water for 1 hour before cooking.
- Do not use hot or boiling water.
- Do not over-hydrate your noodles – any longer than one hour and they will be soggy.
Marinate Shrimp
- Taking the extra 15 minutes to marinate the shrimp (or any other protein you use) is one of my key tips for restaurant quality Drunken Noodles (Pad Kee Mao). The salt will help keep the shrimp moist, while the baking soda helps the shrimp maintain a firm texture. This little trick makes a huge difference in how your shrimp tastes in the finished dish.
Thai Chili Peppers
- Thai Chili Peppers are delicious and very popular in Thai cooking, but they are SPICY – if you are sensitive to spice, please adjust the amount used to your preference (I would recommend using only half).
- They can be hard to come by but I have found them consistently at my local Chinese grocery (99 Ranch).
- You can substitute with Serrano Peppers – they will not be as spicy, so you may want to increase the number of peppers if you like heat.
- Be very careful when dicing Thai Chili Peppers – make sure to thoroughly wash your hands after handling them and DO NOT TOUCH YOUR EYES.
Success is in the Prep When Making Drunken Noodles!
- Drunken Noodles or Pad Kee Mao is a dish that cooks FAST once you start – so make sure to have all of your ingredients prepped and ready to go ahead of time.
- I like to have each ingredient portioned and prepared in individual bowls so I can easily toss them in when it’s their turn.
Do Not Crowd Your Pam
- Crowding your pan will lead to too much steam – this will cause your noodles to be steamed or boiled, rather than stir-fried. Your noodles will become soggy.
Storage and Reheating
Drunken Noodles (Pad Kee Mao) can be kept in an airtight container in the refrigerator for up to 3 days.
Rice noodles do not keep well – you will find that the noodles will begin to harden and the texture/bite will be different from when it’s fresh.
I like to rehydrate Drunken Noodles (Pad Kee Mao) in a hot pan or wok with a tiny bit of water. You can microwave leftovers as well, covered with a wet paper towel (to help steam).
I Love Noodles! What Else Can I Make?
Noodles is a major food group in my diet and I’ve developed and shared many of my favorite noodle dishes –
- Check out my Chicken, Shrimp, or Beef Lo Mein if you’re looking for a Chinese takeout classic! I also love my Beef and Broccoli noodles – the flavors go perfectly with the chewy noodles!
- If you’re looking for a recipe that requires less than 10 ingredients, try my Scallion Oil Noodles or the BEST Garlic Noodles you’ll ever have!
- For noodles that only take 10 minutes, make my 10 Minute Sesame Peanut Noodles (or the spicier version Spicy Peanut Noodles) or Spicy Garlic Ramen! If you’re a fan of gochujang, you’ll love my Spicy Gochujang Noodles.
- For a heartier dish with mouth-numbing spice, make my Dan Dan Noodles!
Cooking With a Wok
By now, you know that I LOVE cooking with my wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!
If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.
If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven. My KEY TIP would be to avoid crowding your pan – crowding can lead to your fried rice not cooking thoroughly and becoming mushy.
If you tried this Drunken Noodles (Pad Kee Mao) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Drunken Noodles
Equipment
Ingredients
Shrimp
- 1/2 lb shrimp
- 1/4 tsp kosher salt
- 1/3 tsp white pepper
- 1 tbsp light soy sauce
- 1/8 tsp baking soda
Sauce
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce
- 1/4 tsp white pepper
- 1/4 tsp msg, optional
- 1 tbsp palm sugar, can sub brown sugar
Noodles & Vegetables
- 20 oz rice noodles
- 4 Chinese broccoli (or gai lan), leaves and stems cut into 2" pieces
- 1/4 onion, sliced
- 5 green onions, cut into 2" pieces
- 1 red bell pepper, julienned; you can sub with red chili if you want more heat
- 3 thai chili peppers, adjust to your spice preference
- 5 cloves garlic
- 1 cup fresh thai basil, sub regular basil
- neutral oil , for frying; I used avocado oil
Instructions
- Marinate shrimp for 15 minutes with kosher salt, white pepper, soy sauce, and baking soda.
- Separate your rice noodles and prep your garlic, vegetables, and chilis. Set your garlic and thai chilis in one bowl, and your onions, green onion stalks, and red chilis/bell pepper in a separate bowl. In a third bowl, place together your gai lan leaves, scallion greens, and basil.
- Premix your sauce and set aside, breaking palm sugar into pieces as small as possible to dissolve into the sauce.
- Over high heat, add 2 tbsp oil to a hot pan and saute your shrimp for 3-4 minutes until cooked through and set aside.
- Add 3 tbsp oil over high heat and fry your garlic and thai chilis for 15 seconds, then immediately add in your onions, scallion stalks, and red chilis. Stiry fry for 2-3 minutes until the vegetables are cooked, then add your rice noodles.
- Add back your shrimp and your premixed sauce and gently mix through to not break the rice noodles, about 2-3 minutes.
- Turn off the heat, then add your gai lan leaves, scallion greens, and basil. Fold through until the leaves are wilted and serve immediately. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I keep coming back to this recipe–the sauce is perfect, and it’s a quick and easy weeknight dinner! It’s best as-is of course but in rushes and fridge cleanouts, we sub the protein/veggies for whatever we have on hand, never disappoints.
Thanks so much, Mallory! I’m glad you enjoy it as much as I do 🙂
Loved this recipe so much! Tastes just like the take out we get if not better. Super simple to make and the sauce is delicious!!
Hello,
I can’t find the instructions for the recipe.
Maybe something wrong with my browser.
Hi Rani – the instructions got deleted somehow. They are back up now!
Where is the recipe!!?? Can’t wait to try it!
The instructions got deleted by mistake! They’re back up now 🙂