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Close-up overhead shot of drunken noodles in a white skillet, featuring wide rice noodles, chicken, red bell peppers, Thai basil, sliced red chili, and lime wedges.
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Drunken Noodles

If you love takeout as much as I do, then you’re going to love this easy Drunken Noodles recipe. Thai food tops my list when it comes to favorite takeout cuisine, and I’m always scouring the menu for Pad Kee Mao (drunken noodles)—so it was only right I developed my own version. Just like at the restaurant, you can tailor the heat to your spice preference and have these stir-fried noodles on the table in just 20 minutes.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Thai
Servings: 4 servings
Author: Krista Teigen

Ingredients

  • 8 ounces wide rice noodles

Sauce

  • 1/3 cup oyster sauce
  • 3 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons water

Stir Fry

  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable oil
  • 1/2 onion sliced thin
  • 1 pound of chicken breast chopped into bite-size pieces
  • 2 red Thai chilis seeds removed and chopped
  • 1 red bell pepper sliced thin
  • 4 green onions cut into 2-inch pieces
  • 3 cloves garlic minced
  • 1 cup Thai basil leaves*

Instructions

  • Prepare the noodles according to package directions. They can go from tender to mushy fast. Cook them until just al dente, and rinse with cold water to stop the cooking. This also helps them not stick together when stir-frying.
    8 ounces wide rice noodles
    Cooked wide rice noodles in a metal colander, freshly drained and ready for stir-frying.
  • Whisk together the sauce ingredients in a bowl. Set aside.
    1/3 cup oyster sauce, 3 tablespoons soy sauce, 1 teaspoon fish sauce, 1 tablespoon brown sugar, 2 tablespoons water
    Glass bowl of dark stir-fry sauce being whisked, surrounded by chopped red chilies, green onions, and raw chicken pieces.
  • Heat the sesame oil in a large skillet over medium heat. Once heated, add in the chicken. Sprinkle with salt and cook until browned and cooked through. Remove the chicken and set aside.
    2 teaspoons sesame oil, 1 pound of chicken breast
    Chunks of browned chicken cooking in a white enamel skillet, surrounded by prepped vegetables and sauce ingredients.
  • Add in the vegetable oil and onion. Cook for a 3-4 minutes until softened. Add in the red Thai chilis, bell pepper, and green onions. Cook for 4-5 minutes until softened. Stir in the garlic.
    1 tablespoon vegetable oil, 2 red Thai chilis, 1 red bell pepper, 4 green onions, 1/2 onion
    Red bell peppers, onions, and green onions being stir-fried in a skillet with visible caramelization on the edges.
  • Add the chicken back to the pan. Then, add in the noodles, sauce, and Thai basil, and toss with the chicken and vegetables until everything is coated in the sauce.
    1 cup Thai basil leaves*
    Sauce being poured over rice noodles, chicken, and fresh Thai basil in a large skillet during the final step of cooking.
  • Cook for another few minutes until everything is warmed through.
    Finished drunken noodles in a large white skillet, garnished with fresh basil leaves, lime wedges, and sliced chilies.

Notes

*Thai basil has a slightly spicy, anise-like flavor that sets this dish apart from other stir-fries. It’s worth the hunt! If you can’t find it, Italian basil can work in a pinch, but the flavor will be milder.

Nutrition

Serving: 1serving | Calories: 434kcal | Carbohydrates: 58g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1640mg | Potassium: 614mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1103IU | Vitamin C: 47mg | Calcium: 46mg | Iron: 2mg