Pad Kee Mao (Thai Drunken Noodles) is a flavorful and spicy homemade stir-fried noodle dish that's perfect for a quick weeknight meal. This recipe features wide rice noodles coated in a savory, slightly spicy sauce and loaded with fresh veggies and protein. Its bold flavors and satisfying texture make it a favorite comfort food that’s easy enough for even beginners to master. For a perfect breakfast pairing, try it alongside my Overnight Baked Banana French Toast Casserole to balance the day.
Why You'll Love Pad Kee Mao (Thai Drunken Noodles) – Easy Homemade Spicy Noodle Stir Fry
Master easy homemade Pad Kee Mao (Thai Drunken Noodles) with this quick, spicy stir fry recipe perfect for weeknights and family dinners.
- Quick and easy recipe ready in under 40 minutes.
- Spicy, savory, and packed with fresh vegetables and protein.
- Uses pantry staples and simple ingredients.
- Perfect for meal prep and leftover enjoyment.
Ingredients for Pad Kee Mao (Thai Drunken Noodles) – Easy Homemade Spicy Noodle Stir Fry
Wide rice noodles: Fresh are best for authentic texture, but dried noodles soaked in warm water for 30 mins work well.Protein: Use chicken, shrimp, tofu, or beef depending on preference.
- Wide rice noodles: Fresh are best for authentic texture, but dried noodles soaked in warm water for 30 mins work well.
- Protein: Use chicken, shrimp, tofu, or beef depending on preference.
Ingredient Note: Full measurements for Pad Kee Mao (Thai Drunken Noodles) – Easy Homemade Spicy Noodle Stir Fry are listed in the printable recipe card below.
How to Make Pad Kee Mao (Thai Drunken Noodles) – Easy Homemade Spicy Noodle Stir Fry
Step 1 — Prep & Preheat
Prepare the noodles: If using dried noodles, soak them in warm water for about 30 minutes until they soften then drain well.
Step 2 — Cook and Build Flavor
Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, chili paste, sugar, and water. Set aside.
Step 3 — Finish, Taste, and Adjust
Cook the protein and veggies: Heat oil in a large pan or wok over medium-high heat. Add garlic and sauté until fragrant. Add sliced chicken (or protein) and cook until nearly done. Add onion, bell pepper, and broccoli, cooking until crisp-tender.
Expert Tips for Pad Kee Mao (Thai Drunken Noodles) – Easy Homemade Spicy Noodle Stir Fry
- Use fresh Thai basil for authentic aroma; regular basil is a fine substitute.
- Soak dried rice noodles sufficiently to avoid clumping during stir fry.
- Cook over high heat quickly to keep vegetables crisp and fresh.
Pad Kee Mao (Thai Drunken Noodles) – Easy Homemade Spicy Noodle Stir Fry
Master easy homemade Pad Kee Mao (Thai Drunken Noodles) with this quick, spicy stir fry recipe perfect for weeknights and family dinners.
Ingredients
Main Ingredients
- 8 oz wide rice noodles (fresh or dried)
- 2 tbsp vegetable or canola oil
- 2 cloves garlic, minced
- 1 cup chicken breast or tofu, thinly sliced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets (optional)
- 1 cup Thai basil leaves (or regular basil)
Seasonings & Flavor Boosters
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tbsp fish sauce (optional; substitute with soy sauce if vegetarian)
- 1 tbsp Thai chili paste (nam prik pao) or Sriracha
- 1 tsp sugar
- 1 tbsp water
Optional Toppings
- Crushed peanuts
- Lime wedges
- Extra Thai basil
Instructions
How to Make Pad Kee Mao (Thai Drunken Noodles)
- Prepare the noodles: If using dried noodles, soak them in warm water for about 30 minutes until they soften then drain well.
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, chili paste, sugar, and water. Set aside.
- Cook the protein and veggies: Heat oil in a large pan or wok over medium-high heat. Add garlic and sauté until fragrant. Add sliced chicken (or protein) and cook until nearly done. Add onion, bell pepper, and broccoli, cooking until crisp-tender.
- Stir fry noodles and combine: Add drained noodles to the pan. Pour the sauce over and toss everything quickly to combine and heat through. Remove from heat and stir in Thai basil leaves.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Pad Kee Mao (Thai Drunken Noodles) – Easy Homemade Spicy Noodle Stir Fry FAQs
Yes, you can prepare it a few hours ahead and refrigerate. Reheat gently before serving to keep noodles from drying out.
If you can't find Thai basil, regular sweet basil works well but the flavor will be milder.
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing.
Overcooking noodles or not tossing quickly enough with sauce may cause sogginess. Use fresh or properly soaked noodles and high heat for best texture.
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Before You Go
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