Thai Drunken Noodles (Pad Kee Mao): A Bold, Easy Thai Street Food Recipe
If you’re searching for a Thai drunken noodles recipe, you’re probably craving something bold, spicy, and incredibly satisfying. Known in Thailand as Pad Kee Mao, this dish is famous for its wide rice noodles, savory sauce, and punchy flavors that come together in minutes. The best part? You don’t need a long list of ingredients to make an authentic-tasting version at home.
Traditionally, Pad Kee Mao is all about balance. Garlic, chili heat, savory sauces, and fresh basil create a dish that’s both rich and vibrant. What makes this version stand out is how approachable it is. By using a high-quality seasoning like Thai Delight, you can capture that signature depth without needing to measure out multiple spices. It’s a simple way to recreate one of the most popular Thai street food recipes right in your own kitchen.
One of the reasons drunken noodles have become so popular in the U.S. is their versatility. You can use chicken, shrimp, or steak, and adjust the spice level to your preference. The wide rice noodles soak up the sauce beautifully, while fresh basil adds a bright, slightly peppery finish that makes the dish feel fresh despite its richness.
Another key to getting that restaurant-quality flavor is cooking on high heat. This quick stir-fry method gives the noodles a slightly caramelized edge and helps all the flavors come together. Even if you’ve never made a stir-fry before, this dish is very forgiving and comes together in under 30 minutes.
If you’ve been looking for an easy way to bring bold Thai flavors into your kitchen, this Pad Kee Mao recipe is a perfect place to start. It’s quick, customizable, and packed with the kind of flavor that keeps you coming back for more.
Thai Delight Drunken Noodles (Pad Kee Mao Style)
Wurzpott Chef
2
10 minutes
720
Thai
Main Course
Bring bold Thai flavor to your kitchen with this Thai drunken noodles recipe, featuring the irresistible heat and aroma of Pad Kee Mao made simple with Thai Delight. Inspired by classic Thai street food recipes, this dish combines wide rice noodles, savory sauces, and fresh basil for a perfectly balanced, restaurant-quality meal in under 30 minutes. Whether you’re new to Thai cooking or looking to upgrade your go-to stir fry, this Pad Kee Mao recipe delivers big, authentic flavor with minimal effort—making it the ultimate weeknight favorite.
Ingredients
8 oz wide rice noodles
1 lb chicken, shrimp, or steak, thin sliced
1 1/2 tbsp neutral oil
1 bell pepper, sliced
1 small onion, sliced
3 cloves garlic, minced
1 to 1.5 tbsp Thai Delight
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp fish sauce
1 to 2 tsp brown sugar
2 to 4 tbsp water
1/2 cup fresh basil, Thai basil if possible
Directions
Cook or soak rice noodles according to package directions. Drain and set aside.
Heat oil in a wok or large pan over high heat. Add protein and sear until browned. Remove and set aside.
In the same pan, add onion and bell pepper. Stir fry for 1 to 2 minutes.
Add garlic and cook for 20 to 30 seconds until fragrant.
Add Thai Delight and stir for 10 to 15 seconds to bloom the spices.
Return protein and noodles to the pan. Add soy sauce, oyster sauce, fish sauce, brown sugar, and water.
Toss over high heat for 1 to 2 minutes until glossy and slightly caramelized.
Turn off heat and fold in fresh basil.
Suggested serving methods: with lime wedges, extra Thai basil, crushed peanuts, cucumber salad, chili oil, spring rolls, or Thai iced tea.