20-min Recipe

If you’re craving bold, vibrant flavors that come together in a flash, these 20-min Easy Thai Drunken Noodles (Pad Kee Mao) are an absolute must-try. Picture tender chicken, fresh wide rice noodles, and crisp Chinese broccoli all tossed in a garlicky, spicy sauce that’s layered with the unmistakable aroma of Thai basil. This dish packs the punch of your favorite takeout but with a homemade heart, bringing restaurant-quality taste to your kitchen without the wait. Whether you’re a spice lover or just in need of a deliciously fast dinner, these noodles deliver satisfying comfort and an exciting flavor adventure—all ready in only 20 minutes.

Ingredients You’ll Need

Ingredients You’ll Need

Keeping this dish true to its roots means using simple but essential ingredients that each bring their own magic to the table. From the mild sweetness of oyster sauce to the punch of bird’s eye chili, every component contributes to the perfect harmony of taste, texture, and color.

• Fresh wide rice noodles (1 lb): The silky, chewy base of the dish that soaks up flavors beautifully—use fresh for best results or follow the notes for substitutes.
• Skinless boneless chicken thighs (½ lb): Tender and juicy, they add heartiness and absorb the sauce well for maximum flavor.
• Oyster sauce (2 + 2 tablespoons): Adds a rich umami depth, essential for that authentic Thai flair, with a vegetarian stir-fry sauce as a great alternative.
• Chinese broccoli (2 cups): Adds vibrant green color and a satisfying crunch; both stalks and leaves bring texture variation.
• Holy basil or Thai basil (1 cup): The aromatic herb that truly defines Pad Kee Mao, infusing the dish with a fresh, slightly peppery fragrance.
• Garlic cloves (4, minced): The sizzling start, delivering savory warmth and pungent kick.
• Bird’s eye chili (2, deseeded and chopped): For the perfect spicy heat that dances on your tongue without overpowering.
• Vegetable oil (2 tablespoons): Used to stir-fry and bring everything together with just the right touch of crispness.
• Soy sauces (regular and dark, 2 teaspoons each): These add layers of salty, savory complexity and rich color to the noodles.
• White sugar (5 teaspoons): Balances the savory and spicy elements with a hint of sweetness.
• White vinegar (1 tablespoon): Brings a subtle tang that brightens the overall flavor.
• Water (1 tablespoon): Helps in adjusting the sauce consistency for coating noodles perfectly.

How to Make 20-min

Step 1: Prep Your Sauces and Chicken

First, whip up the noodle sauce by mixing oyster sauce, soy sauces, sugar, vinegar, and water until the sugar dissolves completely. This sauce is the heart of the dish, delivering the right balance of salty, sweet, tangy, and umami flavors. Then, season the thinly sliced chicken thighs with a bit of oyster sauce to let the meat soak in that savory goodness before cooking.

Step 2: Cook the Chicken

Heat a tablespoon of vegetable oil in your pan over medium-high heat and quick-fry the marinated chicken till it’s just cooked through—about 2 to 3 minutes. This fast cooking ensures the chicken stays juicy and tender, perfect for stir-frying with other ingredients later. Remove the chicken and set it aside to keep warm.

Step 3: Sauté Aromatics and Veggies

In the same pan, toss in minced garlic and chopped chilies, stirring just for 10 seconds to release their fragrant oils without burning them. Push these aromatics to the side and add the remaining oil, then toss in Chinese broccoli stalks and leaves. Cook them for about a minute until the leaves soften but the crunch remains—a vital texture contrast that makes each bite interesting.

Step 4: Add Noodles and Sauce

Now, add the fresh wide rice noodles and your prepared noodle sauce to the pan. Gently toss everything so the noodles soak up the sauce evenly while retaining their luscious texture. Let the noodles sit for 30 to 60 seconds on the pan’s surface to develop a slight char, giving an authentic, smoky depth reminiscent of great street food.

Step 5: Finish with Chicken and Basil

Return the cooked chicken to the pan and scatter in the fragrant holy basil. Toss everything together gently to combine the flavors without breaking the noodles or wilting the basil too much. Once all is heated through and aromatic, your 20-min Easy Thai Drunken Noodles are ready to serve!

How to Serve 20-min

Garnishes

A sprinkle of chopped fresh Thai basil leaves amplifies the herbaceous aroma and adds a visually lovely green pop. For extra heat, add thinly sliced fresh chilies or a drizzle of chili oil on top. A wedge of lime on the side can also brighten up the experience by layering in a fresh zing.

Side Dishes

This dish works beautifully on its own as a satisfying main, but if you want to round out your meal, consider light, simple sides like a crisp cucumber salad or tangy pickled vegetables. These provide refreshing contrasts to the bold spice and rich sauce of the drunken noodles.

Creative Ways to Present

For a fun twist, serve the drunken noodles in individual small bowls topped with a fried egg for additional richness. Or, for a casual sharing vibe, place the noodles family-style in a large, colorful platter surrounded by fresh herbs and sliced chilies—encouraging everyone to dig in and customize their bites.

Make Ahead and Storage

Storing Leftovers

Leftover drunken noodles keep well in an airtight container in the refrigerator for up to 2 days. The noodles may absorb more sauce and thicken, so a quick toss with a splash of water or oil before reheating will bring back their lovely texture.

Freezing

Because of the fresh herbs and the delicate texture of the noodles, freezing is not ideal for this dish. The noodles may become mushy and the basil will lose its fragrance. It’s best to enjoy the dish fresh with any extra portions refrigerated instead.

Reheating

When reheating, use a wok or skillet over medium heat and add a little vegetable oil or water to loosen the noodles. Toss gently until warmed through to preserve the texture and flavors. Avoid microwaving as it can make the noodles gummy and unevenly heated.

FAQs

Can I use dry rice noodles instead of fresh wide rice noodles?

Absolutely! If fresh wide rice noodles aren’t available, use 10-mm wide dry rice noodle sticks. Boil them until al dente, rinse and toss with a bit of oil to prevent sticking. They make a fine substitute and work beautifully in this recipe.

How spicy is this dish?

This recipe balances heat with aromatic herbs and savory sauce—mildly to moderately spicy depending on your chili preference. Feel free to adjust the amount of bird’s eye chilies up or down to suit your spice tolerance perfectly.

Can I replace chicken with another protein?

Yes! Shrimp, tofu, or thinly sliced beef are all excellent alternatives. Adjust cooking times accordingly for each protein to ensure they are just cooked through and tender.

What is the role of holy basil in this recipe?

Holy basil adds a unique peppery, slightly sweet flavor that is signature to Pad Kee Mao. It’s different from regular basil and really elevates the dish, making it fragrant and unmistakably Thai.

Is this dish gluten-free?

It can be, if you use gluten-free soy sauce and oyster sauce substitutes. Also double-check the noodle brand to confirm they don’t contain gluten. This makes it a great option for those with gluten sensitivities when adjusted properly.

Final Thoughts

This 20-min Easy Thai Drunken Noodles recipe is a game-changer for anyone who loves fast, flavorful meals without fuss. It’s vibrant, satisfying, and packs a punch with every bite. Don’t hesitate to give it a whirl—you’ll soon find it becoming your go-to when you want authentic Thai excitement on the table, fast!