Name: Quick and Flavorful Street Style Thai Drunken Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 8 oz wide rice noodles (fresh or soaked if dried); 3 cloves garlic, finely chopped; 2 Thai bird’s eye chilies (or 1/2 tsp red chili flakes); 1 small onion or shallot, sliced; 1 cup bell peppers, sliced; 1 cup protein of choice (chicken, shrimp, tofu, or beef); 1 tbsp soy sauce; 1 tbsp oyster sauce; 1/2 tbsp dark soy sauce; 1/2 tbsp fish sauce (optional); 1 tsp sugar; 1 cup fresh Thai basil leaves; 2 tbsp oil for stir-frying; Optional: lime wedges for serving

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Street Style Thai Drunken Noodles—also known as Pad Kee Mao—are bold, spicy, and packed with fresh flavors. This quick stir-fry dish features wide rice noodles tossed with vegetables, aromatic garlic and chilies, tender protein, and a rich, savory sauce. I love making this when I’m craving takeout but want it fast and homemade.

Why You’ll Love This Recipe

I love how this dish comes together in under 30 minutes but tastes like something from a Thai street food stall. The flavors are loud in the best way: spicy, garlicky, slightly sweet, and full of umami. I like how flexible it is, too—whether I use chicken, shrimp, tofu, or go meatless, it still delivers. It’s one of my favorite ways to use fresh basil and leftover noodles, and I always end up going back for seconds. Quick and Flavorful Street Style Thai Drunken Noodles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Wide rice noodles (fresh or dried and soaked)
Garlic (finely chopped)
Thai bird’s eye chilies (or red chili flakes for milder heat)
Onion or shallot (sliced)
Bell peppers (sliced)
Protein of choice: chicken, shrimp, tofu, or beef
Soy sauce
Oyster sauce
Dark soy sauce (for color and depth)
Fish sauce (optional, for authentic flavor)
Sugar
Fresh Thai basil leaves
Oil for stir-frying
Optional: lime wedges for serving

Directions

If I’m using dried noodles, I soak them in warm water until softened, then drain and set aside.
I heat oil in a wok or large skillet over high heat.
I add the garlic and chilies, stirring quickly until fragrant (about 30 seconds).
I toss in the protein and cook until just done.
Next, I add the onions and bell peppers, stir-frying for 1–2 minutes until slightly softened but still crisp.
I add the noodles and pour in the sauce made from soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar.
I stir everything well to coat the noodles and let them char slightly for that signature smoky flavor.
Lastly, I toss in the Thai basil and stir just until wilted.
I serve it hot with a squeeze of lime, if I want extra brightness.

Servings and timing

This recipe makes 2 generous servings or 3 smaller ones. It takes about 10 minutes to prep and 15 minutes to cook, making it a fast and satisfying weeknight meal.

Variations

I swap the protein depending on what I have—leftover chicken or crispy tofu both work great.
For a vegetarian version, I use soy sauce and mushroom sauce instead of oyster and fish sauce.
I sometimes add mushrooms, broccoli, or green beans for extra veggies.
To make it less spicy, I use fewer chilies or substitute with mild red chili flakes.
For extra texture, I top it with a fried egg or crushed peanuts before serving.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I stir-fry the noodles in a hot skillet for a few minutes with a splash of water to loosen them up. The microwave works too, but I prefer the stovetop for better texture. Quick and Flavorful Street Style Thai Drunken Noodles

FAQs

Why are they called “Drunken” noodles?

Despite the name, there’s no alcohol in the recipe. I’ve heard it’s because they’re so spicy, they make people feel like they need a drink—or that they’re perfect after a night out.

Can I make this without Thai basil?

Yes, but Thai basil gives it that distinct flavor. If I can’t find it, I sometimes use sweet basil or even a mix of basil and mint as a substitute.

What kind of noodles should I use?

Wide rice noodles are traditional, and I prefer using fresh ones when I can find them. If I use dried, I soak them until pliable before stir-frying.

Is this dish very spicy?

It can be, but I adjust the heat to my taste. I use fewer chilies or mild ones if I want a less spicy version.

Can I prep this dish ahead?

I prep all the ingredients ahead—chopping veggies, mixing the sauce, and soaking noodles—so when it’s time to cook, everything comes together quickly.

Conclusion

Quick and Flavorful Street Style Thai Drunken Noodles are one of my go-to dishes when I want something fast, bold, and totally satisfying. It’s spicy, savory, and full of fresh basil aroma, just like the kind I’d get from a Thai street vendor. Whether I make it for a quick dinner or impress guests with something homemade and exciting, this dish never fails.