Drunken Noodles (Pad Kee Mao)
If you have a weakness for Thai takeout, put this drunken noodles recipe on your must-make list! Also known as pad kee mao, these noodles are sweet, savoury, and spicy.
Almost every Thai restaurant has a version of drunken noodles on the menu, alongside other favourites like Pad Thai, Pad See Ew, and Thai Red Curry. While the name might make you think these noodles must have alcohol in the sauce, there’s not a drop of it—instead, you’re supposed to eat the noodles with a cold beer on the side because they’re so fiery hot! Luckily, when you make the recipe at home, you can make them as spicy (or not) as you want, so that beer on the side is optional.
Why I Love This Drunken Noodles Recipe
With that spicy, sweet, and umami-infused sauce, tender-crisp veggies, and fantastic fresh basil, my homemade drunken noodles taste just as good as the takeout version! Here’s why they’ll be a hit:
- The PERFECT sauce. I don’t know about you, but I always appreciate how Thai sauces just magically nail that balance of sweet and savoury—and in this case, spicy too.
- Vegan. Unlike restaurant versions of drunken noodles, this homemade version is plant-based! I swap the oyster sauce for hoisin sauce here.
- Quick and easy. Like other stir-fried noodles dishes (see my Chow Fun Noodles), pad kee mao comes together lightning fast, making it ideal for weeknight dinners. It’s even quicker than ordering takeout!
Notes on Ingredients
Gather up these ingredients before you get started. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Rice noodles – You can use wide or thinner pad Thai style, whichever you prefer. (Typically, restaurants use wider noodles.)
- Toasted sesame oil or vegetable oil – Toasted sesame oil will add some subtle nutty flavour.
- Onion and garlic
- Red chili – Or chili flakes. Add as much or as little as you like, depending on your heat tolerance.
- Zucchini and red bell pepper – you can also use bok choy, or even tofu!
- Basil – For the correct flavour, holy basil is best but you can also use Thai basil. You might want to start with a smaller amount, though, because it has a stronger flavor than more common sweet basil.
- Sauce – Soy sauce, hoisin sauce, brown sugar, and rice vinegar. Be sure to use unseasoned rice vinegar, which doesn’t have added sugar.
- Lime wedges
How to Make Drunken Noodles
If you plan on making this vegan drunken noodles recipe, you’ll find the full instructions in the recipe card below. This is just an overview!
- Cook the noodles. Follow the package instructions, then drain and rinse the noodles in cold water.
- Make the sauce. Whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, and toasted sesame oil.
- Cook the vegetables. Heat the sesame oil in a skillet or wok set over medium-high heat. Stir-fry the onion, garlic, and chili until the garlic is fragrant. Add the zucchini and pepper and cook for 3 to 4 minutes.
- Add the noodles and sauce. Stir the sauce and noodles into the skillet and cook for 1 to 2 minutes, then add the basil and cook until the leaves wilt.
- Serve. Plate the drunken noodles and serve with lime wedges.
Helpful Tips
- Prep all your ingredients beforehand. Drunken noodles cook quickly, so it’s important to have everything sliced, minced, and measured before you start cooking. This is called mise en place and it’s always a good idea for any stir fry recipe!
- Be sure the pan is hot. A very hot pan is key! Lower heat means a longer cooking time, which means your noodles are more likely to be mushy and the veggies will be softer too.
- Serve with red pepper flakes on the side, if needed. If not everyone can agree upon how hot to make these drunken noodles, make them with the preferences of the least heat tolerant eater in mind. Everyone else can add red pepper flakes to their own portion.
Variation Ideas
- Add a protein. Diced firm tofu or even Vegan Chicken would both work well. Because these proteins have a tendency to soak up sauces, consider making extra. Or, serve the drunken noodles with Fried Tofu on the side.
- Try other vegetables. Snap peas, green onion, carrots—there are so many options!
How to Store Leftovers
- Refrigerator: Drunken noodles can be stored in the refrigerator for 3 to 4 days in an airtight container. I don’t recommend freezing this recipe, as the noodles and veggies will both be mushy.
- To reheat: Microwave leftovers, eat them cold or at room temperature, or warm them up in a skillet over medium-high heat. (You may need to add a little bit of water if they’re sticking together.)
Enjoy friends! If you make this drunken noodles recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Drunken Noodles
Ingredients
- 8 ounces rice noodles, wide or pad Thai style, 225g
For the vegetables:
- 2 tablespoons toasted sesame oil or vegetable oil, 30ml
- 1 small onion, thinly sliced, 70g
- 3 garlic cloves, minced
- 1 small red Thai chilies, sliced or ⅓ teaspoon chili flakes ~ 0.5g (adjust to heat preference)
- 1 medium zucchini, sliced into half-moons, 200g
- 1 red bell pepper, sliced into thin strips, 50g or 1 cup of bok choy instead of the zucchini and bell pepper. Can also sub tofu with bok choy
- 1 cup holy basil, 20g or Thai basil
For the sauce:
- 5 tablespoons soy sauce, 75ml
- 1 tablespoon hoisin sauce, 15ml or vegetarian oyster sauce
- 1 tablespoon brown sugar, 12g
- 1 tablespoon rice vinegar, 15ml
Instructions
- Cook the rice noodles according to the package instructions. Drain, rinse under cold water to prevent sticking, and set aside.
- In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, and rice vinegar. Set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add onion, garlic, and chili. Sauté for 1-2 minutes until fragrant.
- Add zucchini and bell pepper or bok choy. Stir-fry for 3-4 minutes until tender-crisp.
- Add the cooked noodles to the skillet. Pour the sauce over the noodles and toss to coat everything evenly. Stir-fry for 1-2 minutes.
- Stir in fresh basil leaves and cook for another 30 seconds, until wilted.
- Transfer to plates and garnish with lime wedges.
Notes
- Refrigerator: Drunken noodles can be stored in the refrigerator for 3 to 4 days in an airtight container. I don’t recommend freezing this recipe, as the noodles and veggies will both be mushy.
- To reheat: Microwave leftovers, eat them cold or at room temperature, or warm them up in a skillet over medium-high heat. (You may need to add a little bit of water if they’re sticking together.)
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This looked so delicious that I not only added to my must make list, but I also made it. So, so delicious. I made it a spicy (I love the heat) and had a cold glass of white wine (pinot grigio) alongside it. So perfect!
that is a lot of sodium in 5 tablespoons of soy sauce. any ideas on how to get that number down? more rice vinegar or water maybe?
Hey John,
Yes definitely—you can cut the soy sauce in half to 2 ½ tablespoons. Replace with rice wine vinegar (1 ½ tablespoon) and water (1 tablespoon) for the rest!