Drunken Noodles (Pad Kee Mao Copycat)

These 30-minute Drunken Noodles are better than takeout and inspired by the classic Thai dish, with chilies, garlic, basil, and a delectable sauce.

This is one of my go-to weeknight dinners when I’m craving something quick and flavourful. It takes me back to my Thailand trip and I could honestly eat this every week!

Why you’ll love this recipe

• Better and quicker than takeout: Bold Thai-inspired flavours with just the right mix of heat, garlic, and basil. Plus it comes together in less than 15 minutes when you prep ahead.
• Easy to customize: Use your favourite protein or veggies to make it exactly how you like it.

Ingredients and substitutions

• Sunflower oil – Use any neutral oil like avocado, canola, or vegetable oil.
• Garlic – Fresh is best for that classic flavour, but pre-minced or garlic paste works in a pinch.
• Red chili pepper – Swap for Thai red chili, jalapeño, or crushed red pepper flakes depending on your spice preference.
• Chicken breast – Substitute with chicken thighs, shrimp, tofu, or sliced beef for a different protein.
• Wide rice noodles – Any flat rice noodle will work, even egg noodles or fettuccine if that’s what you have.
• Green beans – Try snap peas, bell peppers, or zucchini if you want to mix it up.
• Chinese broccoli (Gai Lan) – Regular broccoli, kale, or spinach could work.
• Baby corn – Leave it out or use sliced carrots or bamboo shoots for a similar crunch.
• Thai basil – Regular basil or even fresh cilantro can stand in if you can’t find Thai basil but the flavour won’t be the same.
• Oyster sauce – Hoisin sauce or a mix of soy sauce and a bit of sugar works if you don’t have oyster sauce.
• Fish sauce – Soy sauce or tamari can be used for a milder flavour or a vegetarian option.
• Sugar – Brown sugar, coconut sugar, or honey will all do the trick.

How to make homemade drunken noodles

Step 1: Make the sauce.

Mix all the ingredients for the sauce in a bowl and set aside.

Step 2: Cook the chicken.

Sauté chicken with garlic and chilis until just browned.

Step 3: Cook the noddles

Boil noodles and green beans, then drain while chicken is cooking.

Step 4: Combine and serve!

Toss the vegetables, sauce and noodles in the pan then top with basil and serve.

Frequently asked questions

Is Drunken Noodles actually made with alcohol?

Nope! There’s no alcohol in this dish. The name actually comes from how popular it is as a late-night meal in Thailand. It’s the kind of spicy, satisfying dish you crave after a night out.

How spicy are Drunken Noodles and how can I control the heat?

Drunken Noodles are traditionally fairly spicy, but I’d say my recipe is a medium spice level. You’re totally in control when you make it at home, just remove the seeds from the chili for less heat or use a milder pepper or a pinch of chili flakes instead. Add more chilis if you want the extra kick!

What’s the difference between Drunken Noodles and Pad Thai?

Both are classic Thai noodle dishes, but they’re pretty different in flavour. Drunken Noodles are bolder, spicier, and made with lots of fresh basil and veggies. Pad Thai is usually sweeter, a bit tangy, and has that signature peanut flavour.

Storing and reheating

Storing: This dish is perfect for meal prepping and enjoying throughout the week! Keep any leftovers in airtight glass containers in the fridge for up to 5 days.

Reheating: Warm leftovers in a skillet, wok, or microwave, adding a splash of water to bring the noodles and sauce back to life.

Freezing: I do not recommend freezing this dish as the noddles and vegetables will become mushy when thawed.