Name: Street Style Thai Drunken: 1 Quick Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tablespoons dark soy sauce; 1 tablespoon light soy sauce; 1 tablespoon oyster sauce; 1 teaspoon fish sauce (or soy sauce for vegetarian); 1 teaspoon sugar; 8 oz wide rice noodles (fresh or soaked dried); 2 tablespoons vegetable oil; 4 cloves garlic, minced; 2-4 Thai bird’s eye chilies, finely chopped; 1 small onion, sliced; 1 red bell pepper, thinly sliced; 1 carrot, julienned; 1 cup broccoli florets (optional); 1 egg (optional); 1 cup Thai basil leaves; 6 oz chicken breast or shrimp (or tofu)

Street Style Thai Drunken Noodles have a way of transporting me straight back to the bustling night markets of Bangkok. I remember the first time I tried them – a fiery, fragrant explosion of chewy noodles, spicy chilies, and that intoxicating aroma of fresh Thai basil. It was unlike anything I’d tasted before. This Thai Drunken Noodles recipe captures that authentic street food magic, bringing the vibrant flavors of Thailand right into your kitchen. Don’t worry if you’ve never made them before; this recipe is surprisingly quick and easy. Let’s get cooking!

Why You’ll Love This Street Style Thai Drunken Noodles

Get ready to fall in love with this incredible noodle dish. It’s more than just a meal; it’s an experience! Here’s why this recipe will become your new go-to:

Incredibly Quick: Ready in under 30 minutes, it’s perfect for busy weeknights.
Authentic Flavor: Experience the true taste of Thai street food right in your own home.
Customizable Spice: Easily adjust the chilies to make it as spicy or mild as you like.
Versatile Protein: Works wonderfully with chicken, shrimp, beef, or tofu for a vegetarian option.
One-Pan Wonder: Minimal cleanup thanks to the speedy stir-fry method.
Flavor Explosion: A delightful mix of savory, spicy, and aromatic notes that will tantalize your taste buds.
Easy Drunken Noodles recipe: Simple steps make this an approachable dish for any home cook.
Satisfies Cravings: Hits that spot for something delicious, comforting, and excitingly flavorful.

Ingredients for Street Style Thai Drunken Noodles

Gathering these ingredients is the first step to creating an authentic Thai Drunken Noodles recipe. I find that having everything prepped and ready makes the cooking process so much smoother, especially when you’re working with high heat.

8 oz wide rice noodles (fresh or soaked dried) – Fresh noodles have the best chewy texture, but dried work great too if soaked per package directions.
2 tablespoons vegetable oil – A neutral oil with a high smoke point is best for that signature wok char.
4 cloves garlic, minced – This is essential for that pungent, aromatic base.
2-4 Thai bird’s eye chilies, finely chopped – These little guys pack a punch! Adjust the amount based on how spicy you like your noodles.
6 oz chicken breast or shrimp (or tofu for vegetarian) – I love using chicken breast, but shrimp cooks even faster! Tofu is a fantastic plant-based option.
1 small onion, sliced – Adds a subtle sweetness and texture.
1 red bell pepper, thinly sliced – For a pop of color and a slight crunch.
1 carrot, julienned – Adds a touch of sweetness and a lovely texture.
1 cup broccoli florets (optional) – If you want to sneak in some extra veggies!
1 egg (optional) – Scrambling an egg into the stir-fry adds richness.
1 cup Thai basil leaves – This is crucial for that unmistakable fragrant, slightly anise-like flavor that defines Pad Kee Mao.
2 tablespoons dark soy sauce – Provides color and a deep, savory flavor.
1 tablespoon light soy sauce – For a saltier, lighter soy flavor.
1 tablespoon oyster sauce – Adds a wonderful umami depth and slight sweetness.
1 teaspoon fish sauce (or soy sauce for vegetarian) – The secret weapon for authentic Thai flavor! Use soy sauce for a vegetarian version.
1 teaspoon sugar – Balances the salty and spicy flavors.

How to Make Street Style Thai Drunken Noodles

This authentic Thai Drunken Noodles recipe is surprisingly straightforward, bringing the vibrant flavors of Thailand right to your stovetop. The key is high heat and quick cooking, just like you’d find at a street food stall. Follow these steps for a truly delicious meal.

Preparing the Noodles

Start by getting your noodles ready. If you’re using fresh wide rice noodles, they’re usually good to go! For dried noodles, soak them in hot water until pliable but still firm, or cook them according to package directions until they’re tender but not mushy. Drain them well and give them a quick rinse under cold water to prevent sticking. This step is crucial for the perfect chewy texture in your Thai noodles.

Mixing the Sauce

In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, fish sauce (or its vegetarian substitute), and sugar. This simple sauce is the flavor powerhouse for your Pad Kee Mao. It creates that signature savory, slightly sweet, and deeply umami profile that makes this dish so irresistible. Having this mixed and ready before you start stir-frying is a game-changer for this quick recipe.

Stir-Frying Technique

Now for the magic! Get your wok or a large, heavy-bottomed skillet screaming hot over high heat. Add your vegetable oil, and once it shimmers, it’s ready. The intense heat is what gives this dish its authentic street food char and smoky aroma. Don’t overcrowd the pan – cook in batches if necessary to ensure everything fries properly rather than steaming. This technique is vital for achieving that genuine Street food Thai Drunken Noodles flavor.

Street Style Thai Drunken: 1 Quick Recipe - Street Style Thai Drunken - additional detail

Step 1: With your wok sizzling hot, add the minced garlic and finely chopped Thai bird’s eye chilies. Stir-fry vigorously for about 20 seconds until they become incredibly fragrant.
Step 2: Add your chosen protein – chicken, shrimp, or tofu. Stir-fry until it’s just cooked through. If you’re adding an egg, push the protein to one side of the wok, crack the egg into the cleared space, and scramble it until set, then mix it with the protein.
Step 3: Toss in the sliced onion, red bell pepper, julienned carrot, and optional broccoli florets. Stir-fry for another 2-3 minutes until the vegetables are crisp-tender, retaining a slight bite.
Step 4: Add the prepared rice noodles and the pre-mixed sauce to the wok. Stir-fry everything together for about 2-3 minutes, ensuring the noodles are evenly coated with the sauce and starting to caramelize slightly.
Step 5: Finally, add the fresh Thai basil leaves. Toss gently for about 30 seconds until the basil is just wilted and releases its intoxicating aroma.
Step 6: Serve your delicious homemade Thai Drunken Noodles immediately. Garnish with extra basil or a squeeze of lime if you like!

Pro Tips for the Best Street Style Thai Drunken Noodles

Want to elevate your Pad Kee Mao game? These insider tips will help you achieve that authentic, crave-worthy flavor and texture that rivals your favorite Thai street food stall.

High Heat is Your Friend: Don’t be afraid to crank up the heat on your stove. A screaming hot wok is essential for achieving that signature smoky char and perfectly cooked noodles.
Prep Everything First: This dish cooks in minutes, so having all your ingredients chopped, measured, and ready to go is non-negotiable. It’s called mise en place for a reason!
Don’t Overcrowd the Pan: If you’re doubling the recipe, cook in batches. Overcrowding steams the ingredients instead of stir-frying them, leading to soggy noodles and less flavor.
Embrace the Basil: Fresh Thai basil is key. Its unique aroma and slightly peppery, anise-like flavor are what make Drunken Noodles truly special. If you can’t find it, use Italian basil as a last resort, but the taste will be different.

What’s the secret to perfect Street Style Thai Drunken Noodles?

The absolute secret is high heat and a well-seasoned wok, allowing for rapid stir-frying. This technique creates those delicious caramelized edges on the noodles and vegetables, infusing them with a smoky depth characteristic of authentic Thai street food. For more information on wok cooking techniques, check out this guide to wok cooking.

Can I make Street Style Thai Drunken Noodles ahead of time?

While best enjoyed fresh, you can prep the components ahead. Cook the noodles, prepare the sauce, and chop all your vegetables and protein. Store them separately in the refrigerator. Stir-fry everything just before serving for the best texture. This makes assembly a breeze for a quick dinner. Learn more about meal prepping strategies.

How do I avoid common mistakes with Street Style Thai Drunken Noodles?

The biggest mistakes are using low heat, which leads to mushy noodles, or overcrowding the pan. Also, ensure your noodles are cooked al dente before stir-frying, as they will cook further in the wok. Using fresh Thai basil is also a must for authentic flavor.

Best Ways to Serve Street Style Thai Drunken Noodles

Serving your homemade Thai Drunken Noodles is almost as fun as making them! These noodles are a complete meal on their own, but I love pairing them with a few simple sides to round out the experience. Think of them as the star of your Thai feast.

For a refreshing contrast to the savory and spicy noodles, I often serve them with a crisp cucumber salad or some simple steamed bok choy. A side of fresh fruit, like mango or pineapple, also provides a lovely sweet counterpoint. If you’re looking for a truly authentic experience, consider serving them alongside other popular Thai street food noodles dishes or small Thai appetizers like crispy spring rolls. You can find more information on popular noodle dishes here.

Nutrition Facts for Street Style Thai Drunken Noodles

Per serving (recipe makes 2 servings): This Thai Drunken Noodles recipe offers a flavorful and satisfying meal. Here’s a breakdown of the estimated nutritional content to help you understand what you’re enjoying:

Calories: 450
Fat: 15g
Saturated Fat: 3g
Protein: 20g
Carbohydrates: 60g
Fiber: 4g
Sugar: 8g
Sodium: 1200mg

Nutritional values are estimates and may vary based on specific ingredients used, especially when making variations like Drunken Noodles with chicken or beef. For more details on nutritional information, please refer to our privacy policy.

How to Store and Reheat Street Style Thai Drunken Noodles

Even though these homemade Thai Drunken Noodles are best enjoyed fresh, I know life gets busy! If you happen to have leftovers or want to meal prep, storing and reheating them properly is key to enjoying that delicious flavor again. Make sure to let the noodles cool completely before packing them away; this prevents condensation from making them soggy.

Transfer the cooled noodles to an airtight container. They’ll keep well in the refrigerator for about 3 to 4 days. For longer storage, you can freeze them for up to 3 months. Just be aware that the texture of the noodles might change slightly after freezing and thawing. To reheat, I usually opt for the stovetop. Gently warm them in a skillet over medium heat with a splash of water or broth to help loosen them up. Microwaving is also an option, but stir-frying usually yields a better result for this Thai Drunken Noodles recipe.

Frequently Asked Questions About Street Style Thai Drunken Noodles

What makes them “Drunken Noodles”?

The name “Drunken Noodles” (Pad Kee Mao) has a few origin stories! Some say it’s because the dish is so spicy it makes you feel drunk, while others believe it was originally created by someone cooking after a night of drinking and using whatever ingredients were on hand. Regardless of the exact reason, the spicy kick is definitely a part of its charm! You can read more about terms of use related to recipes.

Can I use regular basil instead of Thai basil?

While Thai basil is highly recommended for its unique anise-like flavor that’s central to authentic Pad Kee Mao, you can substitute regular Italian basil in a pinch. The flavor profile will be different, less complex, and without that signature fragrant bite, but it will still be delicious. I always try to find Thai basil if I can, as it really makes a difference in this Thai Drunken Noodles recipe.

What kind of noodles are best for this recipe?

Wide, flat rice noodles are traditional for Street food Thai Drunken Noodles. They have a wonderfully chewy texture that holds up well to the stir-frying and the rich sauce. You can use fresh rice noodles, which are readily available in most Asian markets, or dried wide rice noodles. If using dried, make sure to soak or boil them according to package directions until they are pliable but still have a slight bite – they’ll finish cooking in the wok.

How can I make this recipe spicier or milder?

The heat in this Spicy Thai Drunken Noodles recipe comes primarily from the Thai bird’s eye chilies. For a milder version, simply reduce the number of chilies, or remove the seeds and membranes before chopping, as that’s where most of the heat resides. For an extra fiery kick, you can add more chilies, or even a pinch of chili flakes to the stir-fry.

Variations of Street Style Thai Drunken Noodles You Can Try

This classic Thai Drunken Noodles recipe is incredibly versatile, and I love experimenting with different twists! Whether you have dietary needs or just want to switch things up, there are plenty of ways to enjoy this dish. Here are a few of my favorite variations:

Vegetarian/Vegan Pad Kee Mao: For a meat-free version, swap the chicken or shrimp for firm tofu or tempeh. Use a vegetarian oyster sauce or hoisin sauce instead of traditional oyster and fish sauce. This makes for a fantastic easy Drunken Noodles recipe that everyone can enjoy.
Drunken Noodles with Different Proteins: While chicken and shrimp are popular, don’t hesitate to try this Drunken Noodles recipe easy with thinly sliced beef sirloin, pork tenderloin, or even duck. Just adjust cooking times accordingly to ensure the protein is cooked through.
Spicy Seafood Drunken Noodles: Amp up the seafood! Add some calamari rings or mussels along with shrimp for an extra layer of oceanic flavor. This variation truly highlights the “spicy” aspect of Spicy Thai Drunken Noodles.
Gluten-Free Drunken Noodles: Ensure you use gluten-free soy sauce and tamari, and always check that your rice noodles are certified gluten-free. This allows you to create an Authentic Thai Drunken Noodles experience even with dietary restrictions. For more information on dietary needs, please see our GDPR compliance information.