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Drunken Noodles Recipe
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5 from 7 votes

Drunken Noodles Recipe (Pad Kee Mao)

This drunken noodles recipe (pad kee mao) is a popular Thai dish of stir fried noodles tossed in a savory sauce and hot peppers for wonderful heat. Super easy to make. Ready in 10 minutes!
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: American, Thai
Keyword: bird's eye peppers, noodles, spicy, thai, thai peppers
Servings: 4
Calories: 355kcal



  • 3 tablespoons oyster sauce
  • 1-1/2 tablespoons light soy sauce
  • 1-1/2 tablespoons dark soy sauce
  • 1-2 teaspoons sriracha to taste
  • 1 teaspoon sugar or to taste
  • 1 teaspoon minced fresh garlic


  • 1 tablespoon peanut oil or other neutral oil
  • 2-3 bird’s eye chilies chopped (or use serrano peppers or other hotter peppers to your preference)
  • 1 small white onion chopped
  • 2 cloves garlic mince
  • 8 ounces chicken breast chopped (or use chicken thighs)
  • 1 tablespoon fish sauce
  • 8 ounces dried rice noodles


  • 1 cup chopped green onion
  • 1 cup cherry tomatoes halved
  • Fresh Thai basil leaves use a good handful
  • Extra spicy peppers and red chili flakes for garnish


  • FOR THE SAUCE. Whisk together the oyster sauce, light soy sauce, dark soy sauce, sriracha, sugar and garlic in a small bowl. Set aside until ready to use.
  • FOR THE DRUNKEN NOODLES. Heat the peanut oil in a wok or large pan to high heat. Add the chilies and onion and cook for 2-3 minutes to soften.
  • Add the garlic, chicken and fish sauce. Stir to coat and cook another 2-3 minutes, or until the chicken is mostly cooked through.
  • Set the rice noodles into boiling water and boil for 2-3 minutes until softened, or to the packaging directions. Drain, then stir into the wok or pan.
  • Add the reserved sauce and stir to coat, along with the chopped green onion and cherry tomatoes. Cook 1-2 minutes to thicken up.
  • Remove from heat and stir in the basil.
  • Garnish with extra spicy peppers, red chili flakes and serve.



Heat Factor: Hot. You’ll get some very nice heat from the bird’s eye chilies. If you’d like a milder version, dial back on the peppers or use peppers with less heat. Skip the chili flakes. Feel free to add in more for more pronounced heat.


Calories: 355kcal | Carbohydrates: 59g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1181mg | Potassium: 503mg | Fiber: 3g | Sugar: 5g | Vitamin A: 663IU | Vitamin C: 50mg | Calcium: 52mg | Iron: 2mg