These Quick Drunken Noodles Are So Easy to Make and Better Than Take-Out

Drunken noodles, or pad kee mao, is a popular stir-fried Thai dish with tons of flavor. The tender rice noodles and veggies are usually quite spicy—perfect for enjoying alongside an ice-cold beer, hence the name. But when you make them at home, you can dial in the heat level (and other components!) to whatever you like.

Making Drunken Noodles at Home

When I make drunken noodles at home, I choose not to get too fussy about which vegetables or proteins make this dish “right,” or how I’ve had it while traveling. The imperfect-ness and no-fuss style of making stir-fried noodles this way makes my version of the dish approachable and satisfying. 

To me, the most important component to get right is the stir fry sauce, which should have a balance of savory and sweet flavors. It’s what will give the whole dish a well-seasoned taste in every bite. 

The second must-have for me is adding tomatoes to the stir fry. The difference a few chunks of tomatoes stir-fried with the sauce makes is delectable. Lastly is the basil. Whether you use  Italian basil or Thai basil, either one will add a hint of brightness that makes all the difference in this dish. 

Ingredient Notes

• This dish is traditionally made with wide rice noodles. My favorite brand is Three Ladies, however, A Taste of Thai and Thai Kitchen are more likely to be at conventional markets. 
• If you can’t find oyster sauce, I use barbecue sauce as a substitute. I love Sweet Baby Ray’s, which offers a sweet and flavorful glaze for the noodles.
• I prefer using Thai or holy basil here, but sweet Italian/Genovese basil works, too.
• For extra flavor in your stir fry sauce, add a tablespoon of any bottled barbecue or teriyaki sauce, or a squeeze of honey. 
• If you have store-bought pre-fried shallots on hand, you can use 2 tablespoons of them instead of the sliced shallot in step 4. They’re great for topping the dish as a garnish, too!

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