Thai Chicken Drunken Noodles

Thai Chicken Drunken Noodles deliver bold, takeout-style flavor in minutes, and they’re wildly satisfying. Wide rice noodles soak up a glossy, savory sauce while juicy chicken, bell peppers, and heaps of Thai basil keep every bite vibrant. Meanwhile, the chili-garlic warmth stays balanced, not blistering, so everyone digs in happily.

Interestingly, “drunken noodles,” or Pad Kee Mao, likely earned the name because late-night cooks craved something spicy enough to wake the senses—no alcohol is required. Instead, the magic comes from umami-rich oyster sauce, soy, and fish sauce working together. Consequently, you get deep flavor fast.

Because this recipe uses fresh noodles and high heat, dinner lands on the table quickly. Moreover, simple pantry sauces and a quick toss keep things weeknight-friendly. Finally, a shower of Thai basil adds fragrance and color you can’t skip.

Cook it once, and you’ll skip takeout next time. Then, customize the heat, add more veggies, and enjoy that silky, saucy finish every single time.

Recipe Yield: 4 servings

INGREDIENTS

12 oz wide fresh rice noodles
1 lb boneless skinless chicken thighs, thinly sliced
2 tbsp neutral oil
4 cloves garlic, minced
1 small shallot, thinly sliced
2 Thai chiles (or 1 serrano), thinly sliced
1 red bell pepper, thin strips
2 eggs, lightly beaten
2 cups Thai basil leaves (or sweet basil)
3 green onions, sliced

Sauce (stir together in a bowl):
3 tbsp oyster sauce
2 tbsp dark soy sauce (or regular soy plus 1 tsp molasses)
1 tbsp soy sauce
1 tbsp fish sauce
2 tbsp brown sugar, packed
1 tbsp rice vinegar or lime juice
2 tbsp water
1 tbsp chili-garlic sauce (optional, for extra heat)
1 tbsp dry white wine or Shaoxing wine (optional; see Notes)

INSTRUCTIONS

1. Prep the noodles:
Soften noodles per package; meanwhile, drain well. Toss lightly with 1 tsp oil to prevent sticking.

2. Sear the chicken:
Heat a large wok over high. Add 1 tbsp oil, then chicken. Stir-fry 4–5 minutes until browned and cooked through (internal temp 165°F). Transfer to a plate.

3. Build the aromatics:
Add remaining 1 tbsp oil. Then add garlic, shallot, and chiles. Stir constantly for 30 seconds until fragrant, but not burnt.

4. Add veg, then eggs:
Toss in bell pepper; cook 2 minutes until crisp-tender. Push to one side; pour in eggs. Scramble just set, then fold together.

5. Deglaze (optional):
Splash in the wine; quickly scrape up browned bits. Immediately let it sizzle off.

6. Sauce it up:
Return chicken and any juices. Add noodles, then pour in the sauce. Toss vigorously until glossy and evenly coated, 1–2 minutes.

7. Finish with herbs:
Kill the heat. Add basil and green onions; toss until basil wilts and noodles shine.

8. Serve:
Taste; adjust with extra lime or soy as needed. Serve hot, immediately.

NOTES: For no-alcohol versions, skip Step 5 and add +1 tsp vinegar to sauce.

Helpful Tips to Perfect This Recipe

• Use High Heat: A ripping-hot wok creates sear, keeps veggies crisp, and prevents soggy noodles.
• Toss, Don’t Stir: Repeated flipping coats noodles evenly; moreover, it avoids breaking them.
• Balance to Taste: Finally, tweak heat with more chili-garlic sauce and brighten with extra lime.