Spicy, delicious and slightly sweet drunken noodles are inspired by the popular Thai street food. Pad Key Mao.
Thai drunk noodles
I like Thai food, and for many years, my favorite place in Brooklyn has provided the best drunken noodles. It is still one of my favorite dishes with Pad Thai. This handmade version brings the same bold taste to the kitchen. The tough rice noodles thrown into spicy, flavor, and slightly sweet sauce are finished with lime.
Naturally, it is a high protein recipe and a gluten soy sauce and is easily made of gluten -free and can be customized as a favorite protein for chicken, beef or tofu. Best of all, it tastes like a favorite take -out together in an hour. If you like this, try my green curry noodles or green curry shrimp.
Why this works
I have adjusted this recipe slightly in the cooking book. What I like: I can gather together in about an hour to provide a taste of the restaurant style and customize it according to the spice tolerance.
- Control the heat -If you make this at home, you can control the amount of spices and the amount of oil.
- Protein is high -Pry the shrimp and eggs and make it satisfactorily exchanged with protein such as tofu or chicken.
- It is easy to customize -If you prefer, replace chicken, beef or tofu.
- Diet -friendly -It’s simple without gluten because it doesn’t have gluten.
- It’s cheaper than takeout -It is made quickly at home and is budget -friendly and delicious
Ingredients for drunken noodles
The following is necessary to make spicy Thai noodles at home: See the correct measurement of the recipe card below.
- Rice noodles: I always use medium rice noodles because it is always purchased at a grocery store. Same as used in Pad Thai -this version is drunken noodles/pad Thai Hybrid. If you can find a wide rice noodles, the dishes will be more true.
- protein: Shrimp and eggs can be easily replaced in tofu, chicken or beef.
- vegetable: Broccoli and green onions are used. Replace your vegetables freely.
- Thai basil: It is essential for fresh, fragrant and true taste
- lime juice: Brighten and round the plate
- garlic: Scented scent that kicks this dish
- taste: Salt, garlic and lime juice for taste.
- Stir drunken noodles stir -fried sauce: Oyster sauce, soy sauce, fish sauce, three -racca, brown sugar and water creates a flavorful rich sauce (use soy sauce without gluten if necessary).
How to make drunken noodles
Step -by -step photos are as follows. See the recipe card below for a printable direction.
- Until you become Al Dente, soak the noodles in hot water and drain it according to the package instructions.
- In a small bowl, oyster sauce, soy sauce, fish sauce, three brown sugar and water are stirred together. Keep it separately.
- Heat oil in a large pot or a frying pan with medium high heat. Put the eggs and scramble until you cook and then remove it.
- Add other teaspoons in the pot and add shrimp and cook for 1 to 2 minutes to pink. Remove and keep it separately.
- Put the remaining oil in a pan with garlic, broccoli and destruction. Cook until the vegetables are crispy.
- Put shrimp and eggs in a pot, add drained noodles and pour the sauce into everything. Throw until the noodles are equally coated and heated.
- Remove from heat, stir basil and squeeze lime juice before serving.
Variant and tip
- protein: Switch protein to pork, chicken breast or tofu for vegetarian drunken noodles.
- Spicy castle: MILDER PAD KEE MAO Noodles If you want to omit sriracha. Like more spicy? Add chili pepper.
- vegetable : Broccoli can be replaced with other vegetables such as red bell peppers, broccolini or Chinese broccoli.
- To make Drunken noodles without glutenUse gluten -free soy sauce, Tamari or coconut amino.
- For ultimate efficiencyPrepare other ingredients while the noodles are soaked.
See how easy it is to look at the step -by -step video and make a drunken noodles at home!
Product: Serving
Serving size: 2 A generous cup
- 8 Cup Plus Cup water,,, Also, it is more likely to be needed
- 8 oz. Rice noodles,,, As thick as you can find
- 2 spoon Oyster sauce*
- 2 spoon Soy sauce or gluten -free
- 1½ spoon Fish sauce
- 1½ spoon Sriracha,,, Or taste
- 1 spoon Rich brown sugar
- 3 Large egg
- salt
- 1 Spoon Plus 1 Teaspoon Vegetable oil
- 1 pound Loud shrimp,,, (31/35) Peel
- 2½ cup Broccoli flower of one bite ,,, (8 ounces/225g broccoli crown)
- 1 bunch destruction,,, The bright and dark green part is separated and sliced thinly
- 4 Garlic,,, Chopped
- ½ The cup is loosely packed Thailand or Italian basil leaf,,, Almost chopped
- 1 spoon Fresh lime juice,,, In 1 lime
- Lime wedge,,, For serving (optional)
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Soak noodles: 8 cups (2 l) boil water in a large pot. Remove the pot from the heat and add rice noodles. Stir very well, soft, soft, flexible, and stir until they are cooked perfectly (should be al dente like a regular pasta). This process takes 10 to 20 minutes. Check the noodles frequently because the absorption time varies greatly depending on the width and brand of the noodles. Rinse well with cold water. (If you do not use the noodles immediately, add some oil to prevent fixing.)
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In the middle bowl, brush oyster sauce, soy sauce, fish sauce, three -laca, brown sugar and water (60ml) together.
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Hit eggs with teaspoon salt in a small bowl.
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Heat 1 teaspoon of oil with a large (12 inch/30cm) non -stick frying pan. Put shrimp and sprinkle teaspoon salt. Sometimes thrown until the shrimp becomes opaque and cooks for about 2 minutes. Move the shrimp into a large bowl and wipe it clean.
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Sprinkle a frying pan with oil. Put the eggs and step on the scrambled until it is cooked.
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Move eggs into a bowl with shrimp.
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⅛ Put broccoli in a pan with teaspoon salt and the remaining ½ cups (120 mL). Cover it until it is cooked for about 2 minutes. Use a slot spoon to move broccoli into a bowl with shrimp and eggs.
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Throw excessive water from the pan and clean it with a moist paper towel.
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Return the fans to the stove, increase the heat high, and add the remaining 1 tablespoon oil. If the oil sparkles, add light green onions and garlic and stir until for about 1 minute.
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Put noodles and sauce in a pan, absorb the sauce and throw them into tongs until they are completely soft for 3-5 minutes. At this point, if the noodles get a bit rough, put 2 tablespoons of water in a frying pan and keep throwing it until soft. Repeat more water as needed.
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Put shrimp, eggs, broccoli, dark green onions, basil and lime juice in a frying pan and throw it until heated. Taste and adjust if necessary. If the noodles look dry, add another spoon
Last stage:
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- protein: If you want to change protein with chicken or tofu or want to get drunk noodles, skip.
- Spicy castle: MILDER PAD KEE MAO Noodles If you want to omit sriracha. Like more spicy? Add more.
- To make Drunken noodles without glutenUse gluten -free soy sauce, Tamari or coconut amino.
- For ultimate efficiencyPrepare other ingredients while the noodles are soaked.
*Gluten -free option for oyster sauce -Kikkoman and Wok Mei
clothing material: 2 A generous cup,,, Calories: 487 Kcal,,, carbohydrate : 59.5 G,,, protein: 35 G,,, province: 11 G,,, Saturated fat: 3 G,,, Cholesterol: 306.5 Mg,,, sodium: 1539.5 Mg,,, fiber: 3.5 G,,, sugar: 6.5 G
What are drunken noodles?
Drunken noodles, or Pad Key MaoStir -fried Thailand stir -fry with wide rice noodles, vegetables, fresh basil and spicy sauce. Despite the name, the plate does not contain alcohol. pad It means “fried fried” Do not It means “drinking” that mentions more to people who eat it than noodles itself. Some people say that there is comfort after the party night, while others think it’s spicy enough to be cool, but today it’s just a good and satisfactory Sunday dinner.
What should be served with drunken noodles
Drunken noodles go well with light and appetizers. Try crispy cucumbers, fresh spring rolls or simple Asian slows. Dumplings, steamed dome or fresh mango sculptures also create a big accompaniment. And if you drink a drink, the cold Thai ice tee or sparkling water with lime goes perfectly.
Save and re -heating
I usually don’t store shrimp for more than 2 days, but if you make it with tofu or chicken, you can refrigerate the remaining food for up to 4 days. Renoten with a microwave or steam for about 3-4 minutes.
More Thai recipes will love.
This post was updated in September 2025 with new tips, photos and step -by -step videos.
