Drunken Noodles (Pad Kee Mao)

If you love Thai food like I do, then you probably had this before. If not, get ready to have your mind blown by how easy and delicious this fried noodle dish is!

It may be called “Drunken Noodles” but there’s actually no alcohol used in this dish. There are so many stories on how it was created. One of the few that I have heard was that there was a drunk man that rummaged through his refrigerator to make some food. He took whatever he had and tossed it together. It was so good people started selling it on the streets of Thailand. The other story I heard was that the heat will cure a hangover after a long night of drinking. Last one, was this dish is so spicy that you would need a nice cold beer to calm down the heat!

Wherever the origin of this dish was from, THANK YOU FOR THIS HEAVENLY SENT NOODLE DISH!

Sweet, spicy and savory flavors all in one! Your stomach will do a happy dance with the amount of satisfaction it will receive off of this meal.

On crunch time?

This is the meal for you! Toss together this beautiffly amazing meal in less than 30 minutes. Have left over protein from a prior meal? PERFECT! Use that, with the half used onion and tomato you have sitting in that fridge and we are good to go!

Basil and Flat Rice Noodles

Holy Basil is what was originally used in this dish. That is a little harder to find even at your local Asian grocery store. Can’t find that either? Using Thai Basil is what I used in this dish. No Thai Basil either? Don’t be discouraged! Italian Basil will work too!

Fresh flat rice noodles can be found at your local Asian store. If you can’t get your hands on that, using any dried rice noodle will do. Soak the noodles in warm water for 30 minutes prior to cooking. Still can’t find rice noodles? Use linguini or fettuccini! I don’t want you missing out on this meal at all because you can’t find certain ingredients.

I want to share with you guys my take on the infamous drunken noodle!

Let’s get cooking!

Like many different type of stir – fry, you want all of your ingredients ready to go. The cooking process goes by very fast. Therefor, having it lined up will help making sure everything goes smoothly.


For the sauce:

Approximately 1-2 servings 

For the noodles:

  • 1/2 pound of thinly sliced chicken (seasoned with salt & pepper)
  • 1 pound of fresh flat rice noodles or dried rice noodles
  • 3 garlic cloves smashed
  • 1 serrano pepper
  • 3 Thai Chili Peppers
  • 1 Roma tomato, cut in wedges
  • half onion, sliced
  • 3 garlic cloves finely mined
  • 2 stalks of green onions cut in 2 inch length
  • handful of Thai Basil


  1. Whisk together the sauce mixture in a bowl and set aside.
  2. On high heat, add cooking oil and sear your chicken. 3-4 minutes on one side. Add garlic to enhance the flavor. Flip the chicken and sear for an additional 2-3 minutes.

3. Add all your vegetables besides Thai Basil. Stir fry for 1-2 minutes.

4. Toss in noodles and stir fry all the ingredients together.

5. Throw in 3/4th of the Thai Basil and sauce mixture. Let the noodles absorb all the sauce. Your noodles shouldn’t have a lot of liquid. The dish is more on the dryer side. Stir fry for about 2-3 minutes.

6. Turn off heat, and add remaining Thai Basil. Toss together one more time and plate. Serve immediately while hot! ENJOY!

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