Name: 20-min Easy Thai Drunken Noodles (Pad Kee Mao) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: ½ lb skinless boneless chicken thighs, thinly sliced; 2 cups Chinese broccoli, chopped into 2-inch pieces with stalks sliced thinly; 1 cup Holy basil (or Thai basil); 4 garlic cloves, minced; 2 bird’s eye chilies (or Thai red chilies), deseeded & chopped; 1 lb fresh wide rice noodles, separated; 2 tsp oyster sauce (or vegetarian stir-fry sauce, to season chicken); 2 tbsp oyster sauce (or vegetarian stir fry sauce); 2 tsp regular soy sauce (or light soy sauce); 2 tsp dark soy sauce; 5 tsp white granulated sugar (or cane sugar); 1 tbsp white vinegar (or rice vinegar / apple cider vinegar); 1 tbsp water (cold or room temp); 2 tbsp vegetable oil (or any neutral oil)

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If you’re craving a vibrant, mouthwatering dish that comes together in no time, let me introduce you to the 20-min Easy Thai Drunken Noodles (Pad Kee Mao) Recipe. This Thai street food favorite bursts with bold flavors—from the garlicky heat of fresh bird’s eye chilies to the bright punch of basil—all balanced beautifully with tender chicken and chewy wide rice noodles. It’s one of those magical meals you can whip up on a busy weeknight yet still impress friends and family with authentic Thai flair.

Ingredients You’ll Need

A clear glass bowl filled with raw pinkish meat pieces that have a smooth and slightly wet texture. The bowl sits on a white marbled surface, and the meat is loosely piled inside, showing some soft folds and light fat parts mixed with the lean muscle. There are no other objects in the image, and the lighting is natural, highlighting the fresh, slightly shiny look of the raw meat. photo taken with an iphone --ar 4:5 --v 7

The magic behind this 20-min Easy Thai Drunken Noodles (Pad Kee Mao) Recipe lies in its straightforward ingredients, each chosen to bring a perfect harmony of taste, texture, and color. Fresh wide rice noodles provide that tender yet satisfying chew, while Chinese broccoli and holy basil add vibrant greens and fragrant herbal notes. The combination of sauces and aromatics creates a deeply savory and slightly sweet sauce that clings deliciously to every strand.

1 lb fresh wide rice noodles: These noodles offer a soft, chewy texture essential for authentic Pad Kee Mao.
½ lb skinless boneless chicken thighs: Thinly sliced for quick cooking and juicy flavor.
2 tsp oyster sauce: Adds a rich umami punch; vegetarian stir-fry sauce works as a great alternative.
2 cups Chinese broccoli: Chopped into 2-inch pieces, the stalks sliced thin for crunch and color.
1 cup Holy basil: Or Thai basil, for that signature fragrant lift in every bite.
4 garlic cloves: Minced finely to infuse the dish with warm, aromatic depth.
2 bird’s eye chilies: Deseeded and chopped, these bring authentic heat – adjust to your liking!
2 tablespoons vegetable oil: Or any neutral oil for quick, high-heat stir-frying.
2 tablespoons oyster sauce: For the noodle sauce, layering savory flavor in every bite.
2 teaspoons regular soy sauce: Adds saltiness and rich color.
2 teaspoons dark soy sauce: Intensifies color and deepens umami notes.
5 teaspoons white granulated sugar: Balances spices and salty flavors perfectly; cane sugar works too.
1 tablespoon white vinegar: Or rice vinegar/apple cider vinegar for a touch of tang.
1 tablespoon water: Helps to blend the sauce ingredients smoothly.

How to Make 20-min Easy Thai Drunken Noodles (Pad Kee Mao) Recipe

Step 1: Prepare the Noodle Sauce

Start by combining the oyster sauce, regular soy sauce, dark soy sauce, sugar, vinegar, and water in a small bowl. Stir until the sugar dissolves completely. This flavorful sauce is the heartbeat of your drunken noodles, marrying savory, sweet, and tangy elements into one harmonious mix that coats the noodles beautifully.

Step 2: Season the Chicken

In a large bowl, toss the thinly sliced chicken thighs with 2 teaspoons of oyster sauce. This not only seasons the meat but starts infusing it with that sumptuous umami flavor. Setting it aside for a moment lets those flavors marry as you prepare the rest, ensuring every bite of chicken is bursting with taste.

Step 3: Cook the Chicken

Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the seasoned chicken and stir-fry until it’s fully cooked and slightly caramelized on the edges, about 2 to 3 minutes. Taking the chicken out now stops it from overcooking while you move on to the next flavorful steps.

Step 4: Sauté Aromatics and Chinese Broccoli

In the same pan, toss in the minced garlic and chopped bird’s eye chilies. Stir-fry for just 10 seconds until aromatic but not burnt. Push them to the side, add the remaining tablespoon of oil, and drop in the chopped Chinese broccoli. Toss everything together and cook for about a minute, until the leaves soften slightly but still retain their crunch—this mix adds a fresh, vibrant texture to the dish.

Step 5: Add Noodles and Sauce

Gently fold in the fresh wide rice noodles, followed by your pre-mixed noodle sauce. Toss everything carefully but thoroughly, making sure the noodles soak up that flavorful sauce. Letting the noodles sit and char slightly against the pan for 30 to 60 seconds creates a beautiful, slightly smoky depth that truly elevates this 20-min Easy Thai Drunken Noodles (Pad Kee Mao) Recipe.

Step 6: Finish with Chicken and Basil

Add the cooked chicken back to the pan along with the fragrant holy basil leaves. Toss gently just until combined and the basil has wilted slightly. This finishing touch gives the dish its characteristic aromatic punch that makes Pad Kee Mao so addicting. Now it’s ready to serve!

How to Serve 20-min Easy Thai Drunken Noodles (Pad Kee Mao) Recipe

A white bowl filled with wide, flat noodles in a shiny reddish-brown sauce, mixed with dark green leafy vegetables and small slices of red chili, all tightly held by dark brown chopsticks above the bowl, showing the noodles’ glossy texture and softness with some folds; the background features a white marbled surface with two blurred red chilies. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For that extra zing, sprinkle freshly chopped cilantro or extra Thai basil leaves atop your noodles. A wedge of lime on the side brightens the rich flavors, and if you like heat, offer extra sliced chilies or a drizzle of chili oil for guests to customize their spice level.

Side Dishes

This dish stands beautifully on its own but pairs wonderfully with a simple cucumber salad or light tom yum soup for a balanced meal. Crunchy spring rolls also complement the savory, spicy notes perfectly, rounding out the meal with varied textures.

Creative Ways to Present

For a fun twist, serve your Pad Kee Mao in individual banana leaf bowls or garnish with edible flowers to bring vibrant color to the plate. You can also turn it into a noodle bowl with fresh lime wedges and pickled vegetables on the side for an interactive dining experience.

Make Ahead and Storage

Storing Leftovers

Leftover Pad Kee Mao keeps well in an airtight container in the fridge for up to 3 days. To keep the noodles from sticking together, toss with a tiny touch of oil before refrigerating.

Freezing

Freezing is not ideal for this dish since the noodles tend to lose their tender-chewy texture, but if necessary, freeze in a tightly sealed container for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

Reheat your leftover drunken noodles gently in a hot pan or wok with a splash of water or oil to loosen the sauce and revive that fresh stir-fry flavor. Avoid microwaving if possible as it can make the noodles gummy.

FAQs

Can I use dried rice noodles instead of fresh?

Absolutely! If you don’t have fresh wide rice noodles, soak dried ones in warm water until pliable before stir-frying. Just be careful not to over-soak, or the noodles may become mushy.

What can I substitute for chicken?

Feel free to swap chicken thighs for shrimp, firm tofu, or thinly sliced beef. Just adjust the cooking time accordingly to ensure your protein is cooked through but still tender.

How spicy is this dish?

It carries a noticeable kick from the bird’s eye chilies, but you can adjust the heat by using fewer chilies or removing all the seeds. For a milder version, substitute with red bell peppers or mild chili flakes.

Is holy basil essential?

Holy basil adds an unmistakable flavor signature to Pad Kee Mao, but if you can’t find it, Thai basil works well as a close substitute. The aromatic, slightly peppery notes are what elevate the dish.

Can I make this gluten-free?

Yes! Use gluten-free soy sauce and oyster sauce alternatives, and ensure your noodles are gluten-free as well. Most fresh rice noodles are naturally gluten-free, making this recipe fairly easy to adapt.

Final Thoughts

This 20-min Easy Thai Drunken Noodles (Pad Kee Mao) Recipe perfectly captures the essence of Thai street food in your own kitchen with minimal fuss and maximum flavor. Once you try it, you’ll love how quickly you can satisfy those bold cravings while sharing a vibrant, soulful dish with your favorite people. Go ahead—give it a whirl and watch how this simple, exciting recipe gets added to your regular rotation!