Thai Drunken Noodles is quick and easy dinner recipe that’s bursting with authentic Thai flavors. This delicious stir fry dish is made with rice noodles, veggies and a spicy savory sauce that’s even better than take out!
Thai Drunken Noodles Recipe
I love Thai cuisine. It is full of fresh and spicy flavors! This recipe for drunken noodles is so easy and it’s perfect for any time. I like to make extra so I can enjoy the leftovers for lunch – it’s that good. I may go as far as to say that it rivals some of the takeout versions I’ve eaten.
This Thai recipe is incredibly simple. There are many versions out there of this popular street food, but I tend to go for easy. You will find some recipes including Thai basil or chicken. I prefer it with just veggies but you can change it up to your liking. The heat level can also be customized, too. This is a fairly mild version but if you love spicy food, you can be a little bit more generous with the chili paste.
What Are Drunken Noodles?
Thai drunken noodles are a popular spicy noodle dish in Thailand. Its name in Thai is “pad kee mao” which translates to “drunken noodles.” The traditional ingredients are bell peppers, wide rice noodles, and a spicy, savory sauce made with chili peppers, oyster sauce, and soy sauce.
What You’ll Need
There are a few ingredients needed to make this Thai drunken noodle recipe. It’s an easy vegetarian dish. The rice noodles might require a special trip if your local grocery store doesn’t carry them. However, they are a very affordable item.
- Dried Rice Noodles: Check your local grocery store or Asian market for rice noodles.
- Vegetable Oil
- Red Bell Pepper: This recipe calls for nice, thin slices of bell pepper.
- Green Onion: Chopped green onion is sauteed with the veggie and extra is used as a garnish.
- Garlic
- Chili Paste
- Oyster Sauce
- Soy Sauce: I prefer light soy sauce over dark soy sauce.
How to Make Thai Drunken Noodles
It only takes 15 minutes total time to make drunken noodles from start to finish. It’s the perfect quick and easy meal.
- Prepare Noodles. Prepare your rice noodles according to the package instructions.
- Make the Sauce. Whisk together the sauce ingredients, chili paste, oyster sauce, and soy sauce in a small bowl until combined.
- Cook Veggies. Heat a large skillet or wok pan to medium heat and add vegetable oil. Saute the cloves garlic, green onion, and bell pepper until soft and fragrant.
- Combine Ingredients. Add the sauce and noodles to the skillet. Stir and cook for 2-3 minutes or until the noodles are tender.
- Garnish and Serve. Top with more chopped green onion and sesame seeds. Enjoy hot!
How to Store and Reheat Leftovers
Leftover drunken noodles can be stored in an airtight container in the refrigerator. They will stay fresh for up to 5 days. I do not recommend freezing the leftovers. It will make the noodles and veggies mushy when they defrost.
Reheating leftovers is super easy! They can be transferred to a microwave-safe bowl and heated in the microwave. It should only take 1-2 minutes on high to warm through. Stir halfway and enjoy!
Tips and Variations
- Soy Sauce: Feel free to substitute fish sauce if you prefer.
- Chili: Adjust the spice level of your drunken noodle sauce to your taste by adding more or less chili paste.
- Veggies: I sometimes customize the veggies. Broccoli, baby corn, carrots, yellow squash, zucchini, and other kinds of bell pepper (green, yellow, etc).
- Thai Basil: Many drunken noodle recipes use Thai sweet basil so feel free to add it if you prefer.
- Chicken: Another popular variation of Thai drunken noodles adds chicken thighs.
More Asian Recipes
- Spicy Korean Beef Noodles
- Asian Chicken Noodle Soup
- Chinese Spare Ribs
- Instant Pot Coconut Curry Chicken Soup
- Slow Cooker Butter Chicken
- Potstickers
Thai Drunken Noodles
Ingredients
- 7 ounces dried rice noodles
- 1 tablespoon vegetable oil
- 1 red bell pepper sliced
- green onions bunch, chopped
- 2 tablespoons garlic minced
- 2 tablespoons chili paste
- 1/4 cup oyster sauce
- 2 tablespoons light soy sauce
Instructions
- Prepare noodles as instructed on the package.
- Heat a large heavy non-stick skillet or a wok on medium heat with oil. Sauté bell pepper, green onion and garlic until bell pepper is tender and fragrant. About 3 minutes
- In a small bowl, whisk together chili paste, oyster sauce and soy sauce. Pour sauce in the skillet and add noodles. Stir all together. Cook for 2-3 minutes until noodles are cooked through.
- Remove from heat. Garnish with green onions and sesame.
- Serve immediately.
Last Step:
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