If you’ve ever wandered through the buzzing streets of Bangkok at night, the sound of woks sizzling and the scent of garlic, chili, and basil might still be fresh in your memory. That’s the magic of Street Style Thai Drunken Noodles, known locally as Pad Kee Mao — a bold, spicy noodle stir-fry that’s quick to cook, deeply satisfying, and impossible to forget.
The best part? You don’t need to hop on a plane to enjoy it. With a few pantry staples and a good wok, you can recreate this takeout favorite in your own kitchen in just about 30 minutes.
What Are Drunken Noodles?
Despite the name, there’s no alcohol in this dish. “Drunken” refers to its intense heat and flavor — bold enough to revive even the sleepiest diner after a long night out. Legend has it, these noodles were either made for or by someone who was drunk and needed something spicy, fast, and filling.
This dish is traditionally made with wide rice noodles, fresh Thai basil, lots of garlic and chili, and your choice of protein — usually chicken, shrimp, or tofu. The sauce is a mix of salty, sweet, and umami-rich ingredients that cling beautifully to every strand of noodle.
Why You’ll Love This Recipe
- Quick & easy: Ready in under 30 minutes, perfect for weeknights.
- Street-style authenticity: High-heat stir-frying gives it that signature smoky char.
- Customizable: Use any protein or veggies you love.
- Fiery and bold: Packed with chili, garlic, and Thai basil for an unforgettable flavor punch.
Ingredients
Here’s what you’ll need to bring this dish to life:
For the sauce:
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce (or substitute with more soy sauce for vegetarian)
- 1 teaspoon sugar
For the stir-fry:
- 8 oz (about 225g) wide rice noodles (fresh or soaked if dried)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2–4 Thai bird’s eye chilies, finely chopped (adjust for spice level)
- 1 small onion, sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets (optional)
- 1 egg (optional, for extra texture)
- 1 cup Thai basil leaves (or holy basil if available)
- 6 oz (170g) chicken breast or shrimp (or tofu for vegetarian)
Step-by-Step Instructions
1. Prepare the noodles:
If using dried rice noodles, soak or boil them according to package instructions until just tender. Drain and rinse under cold water to stop the cooking.
2. Mix the sauce:
In a small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar. Stir well and set aside.
3. Heat the wok:
Place a wok or large skillet over high heat. Add the oil and let it get hot but not smoking.
4. Sauté aromatics:
Add the minced garlic and chopped chilies to the hot oil. Stir-fry for about 20 seconds until fragrant, being careful not to burn them.
5. Add protein:
Toss in the chicken or shrimp (or tofu) and stir-fry until cooked through. If using an egg, push the protein to one side of the pan, crack in the egg, and scramble it until just set.
6. Stir-fry the vegetables:
Add the onions, bell peppers, carrots, and broccoli (if using). Stir-fry for 2–3 minutes until slightly tender but still crisp.
7. Add noodles and sauce:
Toss in the cooked rice noodles and pour the sauce over the top. Stir-fry everything together for another 2–3 minutes until well coated and slightly caramelized.
8. Add the basil:
Finally, add the Thai basil leaves and give everything a quick toss until the basil is just wilted and fragrant.
9. Serve hot:
Plate your noodles immediately and serve while steaming hot. Garnish with extra basil or lime wedges if desired.
Tips & Variations
- Not a fan of spice? Use fewer chilies or remove the seeds.
- No Thai basil? Regular basil works, but won’t have the same punchy flavor.
- Want it vegetarian? Use tofu and replace oyster and fish sauce with soy or hoisin-based alternatives.
- Add crunch: Top with crushed peanuts or serve with a side of pickled veggies.
The Street-Style Secret
What sets street-style apart from the rest is the heat of the wok. Cooking on high heat sears the ingredients quickly, locking in flavor and giving you those signature smoky, charred edges. Don’t overcrowd your pan — stir-fry in batches if needed to avoid steaming.
Final Thoughts
Street Style Thai Drunken Noodles is more than a spicy stir-fry — it’s a fast, fun, and fiery experience that brings the soul of Thailand into your kitchen. Every bite is layered with heat, umami, freshness, and that unmistakable aroma of basil and garlic dancing through the noodles.