Spicy, savory, and barely candy, these Thai Drunken Noodles are impressed by the favored Thai avenue meals Pad Kee Mao.
Thai Drunken Noodles
I really like Thai meals, and for years my favourite spot in Brooklyn served the very best drunken noodles — nonetheless certainly one of my all-time favourite dishes together with Pad Thai. This home made model brings those self same daring flavors to your kitchen: chewy rice noodles tossed with shrimp, eggs, and greens in a spicy, savory, and barely candy sauce, completed with a squeeze of lime.
It’s a naturally high-protein recipe, simply made gluten-free with gluten-free soy sauce, and customizable with any protein you want — rooster, beef, or tofu all work. Better of all, it comes collectively in beneath an hour and tastes similar to your favourite takeout. In the event you love this, attempt my Inexperienced Curry Noodles, or Inexperienced Curry Shrimp.
Why This Works
I ever so barely tweaked this recipe from the cookbook, As soon as Upon a Chef: Weeknight/Weekend Cookbook by Jenn Segal, lowering the oil. What I really like about it: it comes collectively in about an hour, delivers restaurant-style taste, and is customizable to your spice tolerance.
- Management the warmth – making this at residence means you may management the spice stage and the quantity of oil
- Excessive in protein – shrimp and eggs make it filling and satisfying, you may swap shrimp for any protein like tofu or rooster.
- Simply customizable – swap in rooster, beef, or tofu in case you desire
- Food regimen-friendly – easy to make gluten-free with gluten-free soy sauce
- Cheaper than takeout – fast to make at residence, budget-friendly, and simply as tasty
Elements For Drunken Noodle
Right here’s what you’ll must make these spicy Thai noodles at residence: See actual measurements in recipe card under:
- Rice Noodles: I take advantage of medium rice noodles since they’re all the time stocked at my grocery retailer — the identical ones used for Pad Thai — so this model is a little bit of a drunken noodle/Pad Thai hybrid. If you’ll find huge rice noodles, that makes the dish extra genuine.
- Protein: Shrimp and eggs add lean protein, however you may simply swap in tofu, rooster, or beef.
- Greens: Broccoli and inexperienced onions had been used. Be happy to swap with any veggies you’ve got readily available.
- Thai basil: contemporary, aromatic, and important for genuine taste
- Lime juice: brightens and rounds out the dish
- Garlic: aromatics that give this dish its kick
- Taste: Salt, garlic and lime juice for taste.
- Drunken Noodles Stir Fry Sauce: Oyster sauce, soy sauce, fish sauce, sriracha, brown sugar and water create the savory, umami sauce (use gluten-free soy sauce if wanted).
How one can Make Drunken Noodles
Listed below are the step-by-step photographs. See recipe card under for printable instructions.
- Soak the noodles in scorching water in response to package deal instructions till al dente, then drain.
- In a small bowl, whisk collectively oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, and water; put aside.
- Warmth oil in a big wok or skillet over medium-high warmth. Add the eggs and scramble till simply cooked by, then take away to a plate.
- Add one other teaspoon of oil to the wok, then add the shrimp and prepare dinner till pink, 1 to 2 minutes per aspect. Take away and put aside.
- Add the remaining oil to the pan together with the garlic, broccoli, and scallions. Cook dinner till the greens are crisp-tender.
- Return the shrimp and eggs to the wok, add the drained noodles, and pour the sauce over all the pieces. Toss till the noodles are evenly coated and heated by.
- Take away from warmth, stir within the basil, and end with a squeeze of lime juice earlier than serving.
Variations & Suggestions
- Protein: Swap up the protein with pork, rooster breast or tofu for vegetarian drunken noodles.
- Spiciness: If you need milder pad kee mao noodles, omit the sriracha. Prefer it spicier? Add some chili peppers.
- Veggies: You may swap the broccoli for different greens resembling crimson bell peppers, broccolini or chinese language broccoli.
- To make gluten-free drunken noodles, use gluten-free soy sauce, tamari, or coconut aminos.
- For final effectivity, put together the opposite components whereas your noodles soak.
Watch the step-by-step video under to see how straightforward it’s to make drunken noodles at residence!
Yield: servings
Serving Measurement: 2 beneficiant cups
- 8 cups plus ¾ cup water, plus extra as wanted
- 8 ounces rice noodles, as thick as you’ll find
- 2 tablespoons oyster sauce*
- 2 tablespoons soy sauce or gluten-free Tamari
- 1½ tablespoons fish sauce
- 1½ tablespoons sriracha, or to style
- 1 tablespoon darkish brown sugar
- 3 giant eggs
- salt
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 pound giant shrimp, (31/35) peeled and deveined
- 2½ cups bite-sized broccoli florets , (from an 8-ounce/225 g broccoli crown)
- 1 bunch scallions, mild and darkish inexperienced elements separated, thinly sliced
- 4 garlic cloves, minced
- ½ cup loosely packed Thai or Italian basil leaves, roughly chopped
- 1 tablespoon contemporary lime juice, from 1 lime
- Lime wedges, for serving (optionally available)
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Soak the noodles: Deliver the 8 cups (2 L) water to a boil in a big pot. Take away the pot from the warmth and add the rice noodles. Stir very properly so that they don’t stick, then let soak, stirring steadily, till smooth, pliable, and simply shy of completely cooked (they need to be al dente, similar to common pasta). This course of ought to take 10 to twenty minutes; verify the noodles steadily because the soaking time varies vastly relying on the width and model of the noodles. Drain and rinse properly with chilly water. (If not utilizing the noodles straight away, toss them with somewhat oil to stop sticking.)
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In a medium bowl, whisk collectively the oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, and ¼ cup (60 mL) of the water.
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In a small bowl, beat the eggs with ⅛ teaspoon salt.
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Warmth 1 teaspoon of the oil in a big (12-inch/30 cm) nonstick skillet over medium-high warmth till shimmering. Add the shrimp and sprinkle with ⅛ teaspoon salt; prepare dinner, tossing often, till the shrimp are opaque and simply cooked by, about 2 minutes. Switch the shrimp to a big bowl and wipe clear.
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Spray the skillet with oil; add the eggs and scramble till cooked by.
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Switch the eggs to the bowl with the shrimp.
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Add the broccoli to the pan together with ⅛ teaspoon salt and the remaining ½ cup (120 mL) water. Cowl and steam till cooked by, about 2 minutes. Utilizing a slotted spoon, switch the broccoli to the bowl with the shrimp and eggs.
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Discard any extra water from the pan and wipe it clear with a moist paper towel.
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Return the pan to the range, improve the warmth to excessive, and add the remaining 1 tablespoon oil. When the oil is shimmering, add the sunshine scallions and garlic and prepare dinner, stirring consistently, till aromatic, about 1 minute.
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Add the noodles and sauce to the pan and toss with tongs till the noodles take in the sauce and are completely tender, 3 to five minutes. If the noodles stay a bit robust at this level, add 2 tablespoons water to the skillet and proceed to toss and prepare dinner till tender. Repeat with extra water as crucial.
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Add the shrimp, eggs, and broccoli, the darkish scallions, and the basil and lime juice to the skillet and toss till heated by. Style and modify seasoning if crucial. If the noodles appear dry, add one other tablespoon
Final Step:
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- Protein: Swap up the protein with rooster or tofu or skip it in order for you vegetarian drunken noodles.
- Spiciness: If you need milder pad kee mao noodles, omit the sriracha. Prefer it spicier? Add extra.
- To make gluten-free drunken noodles, use gluten-free soy sauce, tamari, or coconut aminos.
- For final effectivity, put together the opposite components whereas your noodles soak.
*Gluten free choices for oyster sauce- Kikkoman and Wok Mei
Serving: 2 beneficiant cups, Energy: 487 kcal, Carbohydrates: 59.5 g, Protein: 35 g, Fats: 11 g, Saturated Fats: 3 g, Ldl cholesterol: 306.5 mg, Sodium: 1539.5 mg, Fiber: 3.5 g, Sugar: 6.5 g
What Are Drunken Noodles
Drunken noodles, or pad kee mao, is a basic Thai street-food stir-fry made with huge rice noodles, greens, contemporary basil, and a spicy, savory sauce. Regardless of the identify, the dish doesn’t comprise alcohol — pad means “stir fry” and kee mao means “drunkard,” referring extra to the individual consuming it than the noodles themselves. Some say it’s comforting after an evening of partying, whereas others assume it’s spicy sufficient to sober you up, however at the moment it’s merely loved as a flavorful, satisfying weeknight dinner.
What to Serve with Drunken Noodles
Drunken noodles pair properly with lighter sides and appetizers. Attempt them with a crunchy cucumber salad, contemporary spring rolls, or a easy Asian slaw. Dumplings, steamed edamame, and even contemporary mango slices additionally make nice accompaniments. And for a drink, a relaxing Thai iced tea or glowing water with lime is an ideal match.
Storage and Reheating
I don’t sometimes retailer shrimp for greater than 2 days, however in case you make this with tofu or rooster, you may refrigerate leftovers as much as 4 days. Reheat within the microwave or steam this for about 3 to 4 minutes.
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This publish was up to date in September 2025 with new suggestions, photographs, and a step-by-step video.
