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Spicy Thai Noodles

Featured in Perfect Pasta Dishes.

Get the vibrant taste of Thai street food at home with these spicy drunken noodles. Wide rice noodles come alive with juicy chicken, crunchy veggies, and aromatic basil tossed in a sweet, salty, and spicy sauce. It’s all about the high-heat stir-fry magic, giving you that irresistible smoky flavor. Plus, it’s done in just 35 minutes—perfect for any day of the week!
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Updated on Sun, 09 Mar 2025 05:21:12 GMT
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Spicy Thai Noodles | cuisinegenial.com

Experience the vibrant world of Thai street food with these authentic Drunken Noodles. Wide rice noodles are expertly stir-fried with tender chicken and fresh vegetables, achieving that coveted smoky wok hei flavor that makes this dish truly exceptional.

Through extensive testing in both traditional woks and standard skillets, the key to success is proper ingredient preparation and maintaining intense heat throughout cooking.

Key Ingredients

  • Rice Noodles: Fresh or dried wide rice sticks
  • Chicken: Thigh meat cut into bite-sized pieces
  • Thai Holy Basil: Distinctive flavor (Italian basil as substitute)
  • Bird's Eye Chilies: Fresh Thai chilies for heat
  • Garlic: Freshly minced
  • Oyster Sauce: For rich umami flavor

Step-by-Step Method

1. Prepare Noodles:
Soak dried noodles in warm water for 20-30 minutes until pliable. Drain and lightly oil to prevent sticking. Fresh noodles need only a quick rinse.
2. Prepare Protein:
Cut chicken into uniform pieces, season lightly. Let rest at room temperature briefly before cooking.
3. Make Sauce:
Blend oyster sauce with both light and dark soy sauces. Add fish sauce gradually to taste.
4. Prep Vegetables:
Cut onions, peppers, and aromatics. Organize ingredients in order of use.
5. Heat Wok:
Heat until water droplets instantly vaporize. Add oil and heat until shimmering.
6. Cook Aromatics:
Stir-fry garlic and chilies quickly, then add chicken in single layer.
7. Add Noodles:
Incorporate noodles in portions, tossing with sauce until lightly charred.
8. Final Seasoning:
Finish with Thai basil and adjust seasonings to balance flavors.
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Drunken Noodles Recipe | cuisinegenial.com

Storage Guidelines

Keep in sealed container for up to 3 days. Reheat in wok or skillet with a splash of broth to maintain texture.

Drunken Noodles (Pad Kee Mao) Pin it
Drunken Noodles (Pad Kee Mao) | cuisinegenial.com

Heat Management

Precise heat control determines the quality of drunken noodles. Begin with high heat for proper searing, adjusting as needed. Look for active sizzling without burning. Different stovetops require different heat adjustments - learn your equipment's characteristics.

Traditional Background

Pad Kee Mao earned its name not from alcohol content but from its reputation as an excellent late-night dish. Street vendors in Thailand prepare this over intense flames, creating its characteristic charred edges and smoky aroma.

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Easy Drunken Noodles Recipe | cuisinegenial.com

Concluding Notes

This recipe embodies authentic Thai street cooking with its bold flavors and distinctive wok-charred essence. Master these techniques for consistently excellent results.

Frequently Asked Questions

→ Why are they called drunken noodles?
There’s no booze here! Some say they pair great with drinks, while others think the strong spices might make you feel tipsy.
→ How can I make this vegetarian?
Switch out the chicken for tofu or mushrooms, and look for vegetarian-friendly oyster sauce.
→ What if I can’t get Thai basil?
Regular basil is okay, though it’s less peppery. A pinch of black pepper can boost the flavor.
→ Is this dish really spicy?
It’s usually made with a good kick, but you can tone it down by using fewer chilies or leaving them out altogether.
→ Can I prep anything ahead of time?
Sure thing! Chop the veggies and mix up the sauce a day in advance. Just cook the noodles fresh before serving.

Spicy Thai Noodles

Delicious stir-fried rice noodles with chicken, crisp veggies, Thai basil, and spicy sauce. Quicker and tastier than takeout.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Ferdaous

Category: Pasta

Difficulty: Intermediate

Cuisine: Thai

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Noodles

01 8 oz of wide rice noodles

→ Stir-Fry Sauce

02 2 teaspoons of freshly squeezed lime juice
03 1 tablespoon of dark soy sauce
04 1 tablespoon of fish sauce
05 1 tablespoon of water
06 3 tablespoons of oyster sauce
07 2 tablespoons of soy sauce
08 1 tablespoon of packed brown sugar

→ Stir-Fry

09 1 small onion, cut into slices
10 1 medium-sized red bell pepper, sliced
11 1 pound of boneless chicken thighs, diced into small bites
12 1 cup of fresh Thai basil leaves
13 4 fresh garlic cloves, minced
14 2 green onions, chopped into 2-inch cuts
15 1 carrot, sliced thinly into julienne strips
16 2–3 Thai red chilis, chopped (adjust based on how spicy you like it)
17 1 cup of broccoli pieces
18 Lime wedges served alongside
19 2 tablespoons of cooking oil like vegetable oil

Instructions

Step 01

Let the wide rice noodles soak in warm water for 15–20 minutes until they're soft. Once done, strain the water and set the noodles aside.

Step 02

Mix together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water in a bowl. Whisk well until the sugar completely dissolves. Put it aside for later.

Step 03

Warm up 2 tablespoons of vegetable oil in a big skillet or wok over medium-high heat. Throw in the minced garlic and the chili slices, cooking them for about 30 seconds until they smell delicious. Add in the chicken and stir-fry for 5–6 minutes, making sure it’s cooked all the way through and has some color.

Step 04

Toss in the onion slices, the red bell peppers, the broccoli, and the julienned carrot to the wok. Stir everything around for about 3–4 minutes until the veggies are cooked but still have a little crunch.

Step 05

Add the noodles you've softened and the sauce you just made into the wok. Gently toss everything around to make sure the sauce coats the noodles evenly. Let this cook for about 2–3 minutes until the noodles soak up the sauce and finish getting tender.

Step 06

Drop in the chopped green onion pieces and the Thai basil leaves. Let this cook for just one minute so the basil wilts down.

Step 07

Top it with some extra basil if you'd like, and serve it right away with lime wedges for squeezing over. Dive in and enjoy!

Notes

  1. Thai basil’s got that great peppery kick, but regular basil will do the trick if that’s all you have.
  2. Control the spice by adding fewer or more Thai chilies to match whatever heat level you’re craving.
  3. Be extra gentle when you mix the noodles in so they don’t get torn apart, especially if you just soaked them.
  4. Want to enhance the flavor? Toss in a small drizzle of sesame oil during the final stir-fry step.

Tools You'll Need

  • A large wok or a big skillet
  • Some mixing bowls
  • Measuring spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes traces of fish or shellfish
  • Contains soy-based products

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 473
  • Total Fat: 12 g
  • Total Carbohydrate: 62 g
  • Protein: 27 g