Spicy, savory, and barely candy, these Thai Drunken Noodles are impressed by the favored Thai avenue meals Pad Kee Mao.
Thai Drunken Noodles
I like Thai meals, and for years my favourite spot in Brooklyn served the very best drunken noodles — nonetheless one among my all-time favourite dishes together with Pad Thai. This selfmade model brings those self same daring flavors to your kitchen: chewy rice noodles tossed with shrimp, eggs, and greens in a spicy, savory, and barely candy sauce, completed with a squeeze of lime.
It’s a naturally high-protein recipe, simply made gluten-free with gluten-free soy sauce, and customizable with any protein you want — hen, beef, or tofu all work. Better of all, it comes collectively in underneath an hour and tastes similar to your favourite takeout. Should you love this, strive my Inexperienced Curry Noodles, or Inexperienced Curry Shrimp.
Why This Works
I ever so barely tweaked this recipe from the cookbook, As soon as Upon a Chef: Weeknight/Weekend Cookbook by Jenn Segal, decreasing the oil. What I like about it: it comes collectively in about an hour, delivers restaurant-style taste, and is customizable to your spice tolerance.
- Management the warmth – making this at house means you possibly can management the spice stage and the quantity of oil
- Excessive in protein – shrimp and eggs make it filling and satisfying, you possibly can swap shrimp for any protein like tofu or hen.
- Simply customizable – swap in hen, beef, or tofu if you happen to choose
- Weight-reduction plan-friendly – easy to make gluten-free with gluten-free soy sauce
- Cheaper than takeout – fast to make at house, budget-friendly, and simply as tasty
Substances For Drunken Noodle
Right here’s what you’ll have to make these spicy Thai noodles at house: See precise measurements in recipe card beneath:
- Rice Noodles: I take advantage of medium rice noodles since they’re at all times stocked at my grocery retailer — the identical ones used for Pad Thai — so this model is a little bit of a drunken noodle/Pad Thai hybrid. If you will discover vast rice noodles, that makes the dish extra genuine.
- Protein: Shrimp and eggs add lean protein, however you possibly can simply swap in tofu, hen, or beef.
- Greens: Broccoli and inexperienced onions have been used. Be happy to swap with any veggies you could have readily available.
- Thai basil: recent, aromatic, and important for genuine taste
- Lime juice: brightens and rounds out the dish
- Garlic: aromatics that give this dish its kick
- Taste: Salt, garlic and lime juice for taste.
- Drunken Noodles Stir Fry Sauce: Oyster sauce, soy sauce, fish sauce, sriracha, brown sugar and water create the savory, umami sauce (use gluten-free soy sauce if wanted).
The right way to Make Drunken Noodles
Listed here are the step-by-step images. See recipe card beneath for printable instructions.
- Soak the noodles in sizzling water in accordance with package deal instructions till al dente, then drain.
- In a small bowl, whisk collectively oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, and water; put aside.
- Warmth oil in a big wok or skillet over medium-high warmth. Add the eggs and scramble till simply cooked by way of, then take away to a plate.
- Add one other teaspoon of oil to the wok, then add the shrimp and prepare dinner till pink, 1 to 2 minutes per aspect. Take away and put aside.
- Add the remaining oil to the pan together with the garlic, broccoli, and scallions. Cook dinner till the greens are crisp-tender.
- Return the shrimp and eggs to the wok, add the drained noodles, and pour the sauce over the whole lot. Toss till the noodles are evenly coated and heated by way of.
- Take away from warmth, stir within the basil, and end with a squeeze of lime juice earlier than serving.
Variations & Ideas
- Protein: Swap up the protein with pork, hen breast or tofu for vegetarian drunken noodles.
- Spiciness: If you would like milder pad kee mao noodles, omit the sriracha. Prefer it spicier? Add some chili peppers.
- Veggies: You’ll be able to swap the broccoli for different greens equivalent to purple bell peppers, broccolini or chinese language broccoli.
- To make gluten-free drunken noodles, use gluten-free soy sauce, tamari, or coconut aminos.
- For final effectivity, put together the opposite substances whereas your noodles soak.
Watch the step-by-step video beneath to see how straightforward it’s to make drunken noodles at house!
Yield: servings
Serving Dimension: 2 beneficiant cups
- 8 cups plus ¾ cup water, plus extra as wanted
- 8 ounces rice noodles, as thick as you will discover
- 2 tablespoons oyster sauce*
- 2 tablespoons soy sauce or gluten-free Tamari
- 1½ tablespoons fish sauce
- 1½ tablespoons sriracha, or to style
- 1 tablespoon darkish brown sugar
- 3 giant eggs
- salt
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 pound giant shrimp, (31/35) peeled and deveined
- 2½ cups bite-sized broccoli florets , (from an 8-ounce/225 g broccoli crown)
- 1 bunch scallions, mild and darkish inexperienced components separated, thinly sliced
- 4 garlic cloves, minced
- ½ cup loosely packed Thai or Italian basil leaves, roughly chopped
- 1 tablespoon recent lime juice, from 1 lime
- Lime wedges, for serving (non-obligatory)
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Soak the noodles: Carry the 8 cups (2 L) water to a boil in a big pot. Take away the pot from the warmth and add the rice noodles. Stir very nicely in order that they don’t stick, then let soak, stirring incessantly, till mushy, pliable, and simply shy of completely cooked (they need to be al dente, similar to common pasta). This course of ought to take 10 to twenty minutes; test the noodles incessantly because the soaking time varies enormously relying on the width and model of the noodles. Drain and rinse nicely with chilly water. (If not utilizing the noodles instantly, toss them with a bit oil to forestall sticking.)
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In a medium bowl, whisk collectively the oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, and ¼ cup (60 mL) of the water.
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In a small bowl, beat the eggs with ⅛ teaspoon salt.
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Warmth 1 teaspoon of the oil in a big (12-inch/30 cm) nonstick skillet over medium-high warmth till shimmering. Add the shrimp and sprinkle with ⅛ teaspoon salt; prepare dinner, tossing often, till the shrimp are opaque and simply cooked by way of, about 2 minutes. Switch the shrimp to a big bowl and wipe clear.
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Spray the skillet with oil; add the eggs and scramble till cooked by way of.
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Switch the eggs to the bowl with the shrimp.
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Add the broccoli to the pan together with ⅛ teaspoon salt and the remaining ½ cup (120 mL) water. Cowl and steam till cooked by way of, about 2 minutes. Utilizing a slotted spoon, switch the broccoli to the bowl with the shrimp and eggs.
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Discard any extra water from the pan and wipe it clear with a moist paper towel.
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Return the pan to the range, enhance the warmth to excessive, and add the remaining 1 tablespoon oil. When the oil is shimmering, add the sunshine scallions and garlic and prepare dinner, stirring continually, till aromatic, about 1 minute.
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Add the noodles and sauce to the pan and toss with tongs till the noodles take in the sauce and are completely tender, 3 to five minutes. If the noodles stay a bit robust at this level, add 2 tablespoons water to the skillet and proceed to toss and prepare dinner till tender. Repeat with extra water as crucial.
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Add the shrimp, eggs, and broccoli, the darkish scallions, and the basil and lime juice to the skillet and toss till heated by way of. Style and alter seasoning if crucial. If the noodles appear dry, add one other tablespoon
Final Step:
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- Protein: Swap up the protein with hen or tofu or skip it if you’d like vegetarian drunken noodles.
- Spiciness: If you would like milder pad kee mao noodles, omit the sriracha. Prefer it spicier? Add extra.
- To make gluten-free drunken noodles, use gluten-free soy sauce, tamari, or coconut aminos.
- For final effectivity, put together the opposite substances whereas your noodles soak.
*Gluten free choices for oyster sauce- Kikkoman and Wok Mei
Serving: 2 beneficiant cups, Energy: 487 kcal, Carbohydrates: 59.5 g, Protein: 35 g, Fats: 11 g, Saturated Fats: 3 g, Ldl cholesterol: 306.5 mg, Sodium: 1539.5 mg, Fiber: 3.5 g, Sugar: 6.5 g
What Are Drunken Noodles
Drunken noodles, or pad kee mao, is a traditional Thai street-food stir-fry made with vast rice noodles, greens, recent basil, and a spicy, savory sauce. Regardless of the identify, the dish doesn’t comprise alcohol — pad means “stir fry” and kee mao means “drunkard,” referring extra to the individual consuming it than the noodles themselves. Some say it’s comforting after an evening of partying, whereas others assume it’s spicy sufficient to sober you up, however right this moment it’s merely loved as a flavorful, satisfying weeknight dinner.
What to Serve with Drunken Noodles
Drunken noodles pair nicely with lighter sides and appetizers. Strive them with a crunchy cucumber salad, recent spring rolls, or a easy Asian slaw. Dumplings, steamed edamame, and even recent mango slices additionally make nice accompaniments. And for a drink, a calming Thai iced tea or glowing water with lime is an ideal match.
Storage and Reheating
I don’t usually retailer shrimp for greater than 2 days, however if you happen to make this with tofu or hen, you possibly can refrigerate leftovers as much as 4 days. Reheat within the microwave or steam this for about 3 to 4 minutes.
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This put up was up to date in September 2025 with new suggestions, images, and a step-by-step video.
