Name: Spicy Thai Drunken Noodles Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Thai
Ingredients: 7 oz / 200g dried wide rice noodles; 3 tbsp oyster sauce; 1 1/2 tbsp light soy sauce; 1 1/2 tbsp dark soy sauce; 2 tsp sugar; 1 tbsp water; 2 tsp fish sauce (or soy sauce); 2 tbsp oil (peanut, vegetable, or canola); 3 large cloves garlic, minced; 2 birds eye chillies or Thai chillies, deseeded and very finely chopped; 1/2 onion, sliced; 200 g / 7 oz chicken thighs, cut into bite size pieces (breast can be used as alternative); 2 green onions, cut into 3cm / 2″ pieces; 1 cup Thai or Thai Holy Basil leaves (can substitute regular basil)

If you’re craving a dish that’s bursting with bold flavors, a little heat, and comforting noodles, then you’re going to love this Spicy Thai Drunken Noodles Recipe. I absolutely love how this dish brings together spicy, savory, and aromatic elements that’ll have your taste buds dancing. When I first tried making it at home, I was amazed at how quickly you can whip it up and still get that authentic street-food vibe. Stick around, and I’ll walk you through every step so your version turns out just right.

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Why You’ll Love This Recipe

Quick and Easy: You’ll be surprised at how fast this comes together, perfect for busy weeknights.
Authentic Thai Flavor: The combination of chilli, garlic, and holy basil really nails that street food vibe.
Customizable Heat: You control the spice level by adjusting those little fiery bird’s eye chillies.
Family Favorite: My family goes crazy for this dish, and I bet yours will too!

The dish shows a white round plate filled with wide, flat brown noodles mixed with pieces of cooked light brown chicken and green leafy vegetables scattered throughout. The noodles have a shiny, slightly oily texture, with small red chili flakes visible on some parts, giving a spicy look. The green vegetables add a fresh pop of color contrasting the darker noodles. Brown chopsticks are placed on the right edge of the plate, slightly lifting some noodles. The plate sits on a white marbled surface with a gray cloth and red chili peppers and green leaves partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7 - Spicy Thai Drunken Noodles, Thai street food noodles, spicy Thai noodles recipe, authentic Thai drunken noodles, quick Thai noodle dish

Ingredients You’ll Need

This recipe leans on a few key ingredients that make all the difference, from the chewy wide rice noodles to the punch of fresh holy basil. Grab fresh chilies if you can, and don’t skimp on the fish sauce—it adds that classic umami kick.

Flat lay of wide dried rice noodles neatly arranged in a simple pile, a small white bowl of golden cooking oil, three large whole garlic cloves with papery skins intact, two bright red deseeded bird's eye chillies finely chopped on a white ceramic plate, half a fresh onion sliced into thin crescents on a white plate, bite-sized pieces of raw chicken thighs with pink flesh and white fat marbling, a small white bowl containing a glossy brown oyster sauce, a small white bowl with dark soy sauce, another small white bowl with light soy sauce, a tiny white bowl of fine white sugar, two fresh green onions cut into short segments, a generous handful of bright green Thai basil leaves with delicate stems, a small white bowl with clear water all symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spicy Thai Drunken Noodles, Thai street food noodles, spicy Thai noodles recipe, authentic Thai drunken noodles, quick Thai noodle dish

Rice noodles (wide, dried): Soak or boil these per package instructions for that perfect chewy texture.
Oil (peanut, vegetable, or canola): Use a neutral oil with a high smoke point to get a good stir-fry sear.
Garlic: Freshly minced garlic packs the best flavor and aroma.
Birds eye or Thai chillies: Deseeded if you want less heat, but I love the fiery kick they add.
Onion: Adds sweetness and texture to balance the spice.
Chicken thighs: Juicier than breast, but either works fine—just cut into bite-sized pieces.
Fish sauce (or soy sauce): Essential for that salty, savory depth.
Green onions: Fresh and crisp, cut into chunks that wilt slightly in the pan.
Thai or Thai Holy Basil leaves: This herb is a game changer; if unavailable, regular basil works but the flavor shifts a bit.
Oyster sauce: Brings sweetness and umami that rounds out the sauce.
Light soy sauce: For saltiness and color without overpowering.
Dark soy sauce: Adds a richer color and a slight caramel note.
Sugar: Balances the savory and spicy elements.
Water: Helps to loosen the sauce just a touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Spicy Thai Drunken Noodles Recipe depending on what’s in my fridge or how spicy I’m feeling. Feel free to make it your own!

Protein Options: I’ve swapped chicken for shrimp or tofu when I want to mix things up, and it works beautifully.
Vegetarian/Vegan Twist: Use soy sauce instead of fish sauce and add extra veggies like bell peppers or mushrooms.
Milder Version: Cut back on the chillies or deseed them entirely—your taste buds will thank you!
Extra Veggies: Sometimes I toss in snap peas or baby corn for a crunchy contrast.

How to Make Spicy Thai Drunken Noodles Recipe

Step 1: Prepare Your Noodles and Sauce

Cook your rice noodles exactly as the package says—usually soaking or boiling until tender but still chewy. While those are prepping, mix together oyster sauce, light and dark soy sauces, sugar, and water in a small bowl. This blend is your flavor powerhouse, so don’t skip whisking it all together nicely.

Step 2: Stir-Fry the Aromatics and Chicken

Heat your wok or a large heavy-based skillet on high with oil. Toss in minced garlic and chopped chillies, and stir-fry for just about 10 seconds—you want the aroma, but be careful breathing in close because that chilli sting is real! Next, add sliced onions and cook them till they soften, about a minute. Then, throw in your chicken pieces along with fish sauce and stir-fry until the chicken’s cooked through, roughly 2 minutes if your heat is high.

Step 3: Combine Everything and Finish with Basil

Now add the green onions, cooked noodles, and your sauce mixture. Toss everything over medium-high heat for about a minute until the sauce thickens slightly and coats the noodles evenly. Remove from heat immediately and fold in the holy basil leaves—toss just enough to let them wilt without turning soggy. Serve it hot, and watch everyone dig in.

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Pro Tips for Making Spicy Thai Drunken Noodles Recipe

Prep Everything Before You Start: This dish cooks fast—have your noodles, sauce, and ingredients ready to toss in one after another.
Use High Heat: Cooking on high heat gives you that slight char and smoky flavor that makes drunken noodles so addictive.
Don’t Skip Holy Basil: It’s the secret weapon—if unavailable, don’t use regular basil as a 1:1 swap; the flavor will be milder but still good.
Control the Spice: Taste a tiny bit of chilli before adding—deseeding helps keep heat manageable while preserving flavor.

How to Serve Spicy Thai Drunken Noodles Recipe

A white plate filled with flat brown noodles mixed with glossy pieces of cooked meat that have a caramel color. Scattered through the noodles are bright green pieces of vegetables, including spring onions with white and green parts, and dark leafy greens, all coated in a slightly oily sauce with hints of red chili flakes. A pair of wooden chopsticks rests on the edge of the plate, gripping some noodles and meat. The plate sits on a white marbled surface with a dark grey cloth draped underneath and small bright red chili peppers with fresh green leaves nearby. Photo taken with an iphone --ar 2:3 --v 7 - Spicy Thai Drunken Noodles, Thai street food noodles, spicy Thai noodles recipe, authentic Thai drunken noodles, quick Thai noodle dish

Garnishes

I like to top mine with a wedge of lime for a fresh zing that cuts through the heat, plus a handful of roughly chopped peanuts for crunch. Fresh cucumber slices on the side also add a cooling contrast that balances the spiciness perfectly.

Side Dishes

To round out the meal, serve with simple Thai cucumber salad or some crispy spring rolls. A light papaya salad is also wonderful if you want those fresh, tart notes alongside your rich noodles.

Creative Ways to Present

For a fun dinner party twist, I sometimes serve these noodles in individual banana leaf bowls or make small lettuce cups for a hand-held spicy treat. It’s a sure conversation starter and makes the spicy Thai drunken noodles feel extra special.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 2 days. The noodles will absorb sauce and soften, but they’re still delicious when warmed up.

Freezing

I usually don’t freeze this dish because the noodles change texture and can get mushy. But if you want to, freeze the leftover mix without noodles and add fresh noodles when reheating for best results.

Reheating

Reheat leftovers in a hot skillet or wok with a splash of water or oil to loosen the sauce and refresh the texture. Microwaving works too, but you’ll lose some of that fresh stir-fried crispness.

FAQs

What exactly are drunken noodles?

Drunken noodles, or Pad Kee Mao, are a popular spicy Thai stir-fried noodle dish known for their bold flavors, wide rice noodles, and the key addition of holy basil. The name is fun but unrelated to alcohol; it refers to the dish’s fiery heat that’s said to be perfect after a night out.
Can I use regular basil if I can’t find Thai holy basil?

Yes, you can swap in regular basil if needed, though the flavor will be milder and less peppery. It’s still tasty but won’t have that authentic aromatic punch holy basil provides.
How spicy is this Spicy Thai Drunken Noodles Recipe?

The heat level is moderate to high depending on how many bird’s eye chillies you use. Deseeding the chillies helps tone it down. If you want milder noodles, start with fewer chillies and adjust after tasting.
Can I make this dish vegan?

Absolutely! Just swap the chicken for tofu or veggies, replace fish sauce with soy sauce or vegan fish sauce alternatives, and use mushroom sauce instead of oyster sauce to keep that umami.)
What’s the best way to cook the noodles?

Follow package instructions carefully. Usually, soaking in warm water or briefly boiling until just tender works best. Overcooked noodles become mushy, so aim for al dente since they’ll finish cooking in the stir-fry.

Final Thoughts

This Spicy Thai Drunken Noodles Recipe holds a special place in my kitchen repertoire—it’s fast, flavorful, and never fails to impress. I love how it brings that authentic Thai street food energy right to my table with minimal fuss. Whether you’re new to Thai cooking or a seasoned fan, I promise you’ll enjoy making (and eating) this dish as much as I do. So grab those ingredients, turn up the heat just how you like it, and let’s get cooking!