Craving a fast, flavorful dinner with serious staying power? This Chef John’s version of drunken noodles (known in Thailand as pad kee mao, which translates to “drunkard’s stir-fry”) brings bold, spicy comfort to the table.
Originally crafted by Thai street vendors, pad kee mao is a beloved stir-fried noodle dish known for its balance of spicy, savory, and sweet flavors. Traditionally made with fresh rice noodles, chilies, Thai basil, and a mix of sauces, it’s the kind of meal that satisfies late-night cravings and morning-after hunger alike—hence the “drunken” name, not because it contains alcohol, but because it’s said to revive even the most bleary-eyed eaters.
Once you get the basics down, treat this recipe as a flexible framework. This version highlights chicken, but shrimp, ground pork, or tofu are equally at home in the wok. With hundreds of five-star reviews from Allrecipes readers, this is one dish you’ll likely add to your rotation—and keep coming back to again and again.
How to Make Chef John’s Drunken Noodles
ALLRECIPES / VICTORIA JEMPTY
Pad kee mao features plenty of basil and bird’s eye chiles, which add sharp heat and a slightly floral kick that balances the dish’s rich aromatics.
Chef John’s recipe calls for soaking rice noodles in hot (but not boiling) water until tender, about 10 to 15 minutes. For the sauce, mix oyster sauce, soy sauce, fish sauce, maple syrup, sugar, and water to create a umami-packed blend. Then grab a wok and sauté bird’s eye chiles with shallots and garlic until fragrant. Add chicken, then toss in Chinese broccoli. Finish by pouring the sauce into the wok along with the softened noodles, letting everything come together as the noodles soak up all that flavor.
“I can’t say how much I loved this one!” says one Allrecipes reviewer. “I added some fresh ginger and habanero peppers, and it was divine! I’ll be using this recipe again and again!”
Tips, Tricks, and Ingredient Swaps
While reading through the comments, I spotted some standout tips from Allrecipes reviewers.
- Add or swap aromatics. The base of this recipe already includes plenty, but aromatics like ginger bring extra spicy-sweet depth. And if bird’s eye chiles aren’t available, jalapeños or serranos step in nicely.
- Have fun with the protein. Chicken works great, but shrimp, tofu, ground pork, or squid also shine in this dish. Just keep an eye on the cook time since each protein finishes at a different pace.
- Use fresh rice noodles. Some grocery stores stock fresh rice noodles in the refrigerated section. Fresh noodles cut out the soaking step entirely, so dinner comes together even faster.