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Drunken Noodles

Drunken Noodles
  • Prep Time
    15 mins.
  • Cook Time
    10 mins.
  • Serving
    4
An incredibly popular Thai noodle dish, drunken noodles are savory, spicy, and so flavorful. Wide rice noodles tossed with shrimp, garlic, Thai basil, and tossed in a spicy soy sauce for a dish everyone will enjoy.
Drunken Noodles

I first tried Drunken noodles a few years ago at a Thai restaurant. I had heard of it many times but, had never tried it myself. I immediately fell in love with the delicious flavor and knew I had to recreate this dish at home. This noodle dish is incredibly popular in the streets of Thailand. There are many variations of this dish, chicken and shrimp being two of the most popular. I chose to make this with shrimp but, chicken can very easily be substituted in place of it.

Rice Noodles

The noodles traditional used in this dish, are wide rice noodles. I was able to find them very easily at my local grocery store in the international aisle. They are very similar to the noodles used in Pad Thai, but a bit wider.

Drunken Noodles

If you are not able to find any wide rice noodles, then, I would suggest using whatever wide noodles you could find, like linguini.

Cook the noodles according to the package instructions right before adding them to the dish. Mine took about 4-5 minutes of cooking time.

The Spicy Sauce

What I love about Drunken noodles is how versatile it is. There are a few ingredients that are necessary to make this dish as authentic and traditional as possible. These are soy sauce, oyster sauce, fish sauce, a sweetener I used honey but white or brown sugar both work just as well), and chili peppers (or chili sauce.)

Traditionally, Thai Basil or Thai Holy Basil is tossed in at the end of the dish. I unfortunately was not able to find either one at the local produce and Asian stores near me, so, I used some fresh sweet Basil from my garden. It works wonderfully as a substitute. The flavor is a little different, but still delicious.

Drunken Noodles

I opted not to use chili peppers because the ones I have are VERY spicy and I wanted my young daughter to be able to eat this. So, instead I used some chili garlic paste for some mild heat and flavor. Feel free to use however much your heart desires.

STEP 1

Remove the tails (and peel if needed) the shrimp.

Drunken Noodles

In a small bowl, marinate with the white pepper and fish sauce.

STEP 2

In a deep pot, cook the rice noodles according to package directions. Drain and set aside.

Drunken Noodles

STEP 3

Slice the onion into half-moons. Crush or finely chop the garlic.
Cut the scallions into 2-inch pieces. Very thinly slice the bell pepper.

Finely chop the chili pepper (if using). Remove the basil leaves off the stems and set aside.

Drunken Noodles

STEP 4

Combine all the sauce ingredients in a small bowl.

Drunken Noodles

STEP 5

In a large wok or skillet, heat up the canola oil. Add the onions, garlic, chili peppers and bell pepper. Saute for a few minutes until the onions begin to soften.

Drunken Noodles

Add the scallion and shrimp and cook just until the shrimp turn pink, about 3-4 minutes.

Drunken Noodles

STEP 6

Add the cooked rice noodles and toss around. Add the sauce and cook for a couple more minutes. 

Drunken Noodles

Remove from heat, toss in the basil and mix well.

Drunken Noodles

Serve immediately with extra chili sauce or sriracha for added spice.

Drunken Noodles
Drunken Noodles

Drunken Noodles (Pad Kee Mao)

An incredibly popular Thai noodle dish, drunken noodles are savory, spicy, and so flavorful. Wide rice noodles tossed with shrimp, garlic, Thai basil, and tossed in a spicy soy sauce for a dish everyone will enjoy.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Thai
Keyword: asian cuisine, drunken noodles, pad kee mao, thai noodles
Prep Time: 15 minutes
Cook Time: 10 minutes
25 minutes
Servings: 4
Calories: 504kcal
Author: Iman

Ingredients

  • 1 lb. Shrimp (Deveined and Tails removed)
  • 10 oz. Wide Rice Noodles
  • 2 tsp. Fish Sauce
  • ½ tsp. White Pepper
  • 2 tb. Oil (Canola or Avocado)
  • 6 Cloves of Garlic
  • 1 sm. Onion
  • 3 Scallions
  • ½ Red Bell Pepper
  • 2 Thai Red Chili Peppers Optional
  • 1 cup Thai Holy Basil Leaves (or sweet basil)

Sauce

  • 2 tsp. Sesame Oil
  • ¼ cup Soy Sauce
  • 3 tb. Oyster Sauce
  • 1 tb. Honey
  • 1 tsp. Chili Garlic Sauce

Instructions

  • Remove the tails (and peel if needed) the shrimp. In a small bowl, marinate with the fish sauce and white pepper.
  • In a deep pot, cook the rice noodles according to package directions. Drain and set aside.
  • Slice the onion into half-moons. Crush or finely chop the garlic. Cut the scallions into 2-inch pieces. Very thinly slice the bell pepper.
    Finely chop the chili pepper (if using). Remove the basil leaves off the stems and set aside.
  • Combine all the sauce ingredients in a small bowl.
  • In a large wok or skillet, heat up the canola oil. Add the onions, garlic, chili peppers and bell pepper. Saute for a few minutes until the onions begin to soften. Add the scallion and shrimp and cook just until the shrimp turn pink, about 3-4 minutes.
  • Add the cooked rice noodles and toss around. Add the sauce and cook for a couple more minutes. Remove from heat, toss in the basil and mix well.
    Serve immediately with extra chili sauce or sriracha for added spice.

Nutrition

Calories: 504kcal | Carbohydrates: 68g | Protein: 28g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 2380mg | Potassium: 235mg | Fiber: 2g | Sugar: 5g | Vitamin A: 890IU | Vitamin C: 31mg | Calcium: 209mg | Iron: 4mg

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    Recipe Reviews

    • Jannet

      When do you add the sesame oil?

      • Iman

        The sesame oil is supposed to be with the sauce, just edited it!

    • Janelle

      Looks wonderful. My kids have been loving anything with rice noodles, so I’ve got to try this.

      • Iman

        It is so easy and family friendly!

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