Drunken Noodles

By Krista Teigen

Published Jun 23, 2025

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. Think tender rice noodles, bite-sized chicken, and crisp veggies all tossed in a bold, umami-packed sauce.

Overhead view of a skillet filled with cooked drunken noodles, chicken, red bell peppers, Thai basil, and lime wedges. - 4

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Easy Drunken Noodles Recipe

If you love takeout as much as I do, then you’re going to love this easy Drunken Noodles recipe. What I love most about it is how fast and flexible it is. I usually have most of the ingredients on hand—rice noodles in the pantry, chicken thighs in the fridge, and a handful of bell peppers and onions waiting to be used up.

The sauce is the real star here: a savory blend of oyster sauce, soy sauce, fish sauce, garlic, and Thai chili that brings all those bold flavors together. It’s a little spicier and more herb-forward than my Chinese chicken stir-fry but just as weeknight-friendly and customizable. You can make it extra spicy (like I do) or tone it down if you’re not into heat. And don’t skip the Thai basil—it adds that signature fresh, peppery bite that makes these stir-fried noodles taste just like the ones from your favorite Thai spot.

Tips for Beginners

Stir-frying happens fast. Have your sauce mixed, veggies chopped, and protein ready before you turn on the heat.
A hot wok or skillet is key to getting that slightly charred, smoky flavor known as wok hei. Don’t overcrowd the pan—this is why we work in batches to get the perfect sear.

Ingredients1x2x3x

▢ 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*

Video

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
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
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
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
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*
Cook for another few minutes until everything is warmed through.

Becky’s Tips

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Cook Drunken Noodles Step by Step

Gather the ingredients: Gather all the ingredients together.

Cooked wide rice noodles in a metal colander, freshly drained and ready for stir-frying. - 6

Cook the noodles: Cook 8oz wide rice noodles according to the package instructions. 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.

Glass bowl of dark stir-fry sauce being whisked, surrounded by chopped red chilies, green onions, and raw chicken pieces. - 7

Prepare the sauce: In a mixing bowl or glass measuring cup, whisk together ⅓ cup oyster sauce, 3 tbsp soy sauce, 1 tsp fish sauce, 1 tbsp brown sugar, and 2 tbsp water. Set aside for later.

Chunks of browned chicken cooking in a white enamel skillet, surrounded by prepped vegetables and sauce ingredients. - 8

Cook the chicken: Heat 2 tsp sesame oil in a large skillet or wok over medium heat. Once the pan is hot, add 1 lb. chicken breasts chopped into bite-size pieces. Add a pinch of salt and cook until browned and cooked through. Remove from the pan and set aside for later.

Red bell peppers, onions, and green onions being stir-fried in a skillet with visible caramelization on the edges. - 9

Sauté the aromatics and veggies: Add 1 tbsp vegetable oil to the pan. Add ½ a thinly sliced onion and cook for 3-4 minutes until softened. Next, add 2 deseeded and chopped Thai chilis, 1 thinly sliced red bell pepper, and 4 green onions cut into 2-inch pieces. Cook the veggies for 4-5 minutes until softened. Stir in 3 minced garlic cloves.

Sauce being poured over rice noodles, chicken, and fresh Thai basil in a large skillet during the final step of cooking. - 10

Combine and toss: Add the cooked chicken back into the pan. Then, add in the 8oz of cooked wide rice noodles, prepared sauce, and 1 cup of Thai basil leaves. Toss or stir until all the ingredients are evenly coated in the sauce.

Finished drunken noodles in a large white skillet, garnished with fresh basil leaves, lime wedges, and sliced chilies. - 11

Heat through: Cook for another 2–3 minutes, stirring gently, until the dish is fully warmed through and the sauce clings to the noodles.

Hand using tongs to toss cooked drunken noodles with chicken, Thai basil, and vegetables in a skillet. - 12

Serve and Enjoy: Serve the drunken noodles hot, straight from the pan. I like to top mine with a few extra Thai basil leaves and a squeeze of lime for brightness. Enjoy!

Variations for Drunken Noodles

You can easily switch up the protein in this dish depending on what you have or what you’re craving. If I’m not feeling like chicken, I’ll add beef like flank steak. You can also add shrimp, pork, tofu, or throw a fried egg on top.
For vegetables, this recipe is super flexible. I love adding mushrooms (shiitake or cremini), baby corn, zucchini, or even broccoli florets. Snap peas and bok choy are also great choices, and add a little crunch. Basically, if you’ve got leftover veggies in your fridge, this is a great way to use them.
The spice level is totally customizable, too. For a mild version, just skip the Thai chilis and stick with red bell pepper for color. If you like a medium kick, try one Thai chili or a dab of chili garlic sauce. For spicy lovers, add more chilis or stir in Sambal Oelek or chili crisp. Want it fiery? A few slices of fresh jalapeño or a drizzle of Thai chili oil will definitely bring the heat!

How to Store and Reheat

Let the noodles cool completely, then transfer them to an airtight container. They’ll keep well in the fridge for up to 3–4 days. The flavors get even better after a day or two.

Reheat on the stovetop. Add a splash of water or chicken broth to a skillet over medium heat. Stir occasionally until warmed through—this helps loosen the sauce and bring everything back to life. If the noodles seem a bit dry, just drizzle on a little soy sauce or a tiny spoonful of oil before reheating.

Serving Suggestions

For me, drunken noodles are a full meal on their own—spicy, saucy, and totally satisfying. But when I’m putting together a fun Thai-inspired dinner spread, I like to pair them with a few of my favorite sides. Crispy Thai chicken wings are always a hit in my house (seriously, I could eat a whole plate myself), and a cool, refreshing Asian cucumber salad is perfect for cutting through the heat. Homemade egg rolls are also a perfect addition to any Asian-inspired spread.

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Drunken Noodles