Name: Irresistible Street Style Thai Drunken Noodles Recipe
Prep time: 10 min
Cook time: PT-488385H39M52S
Total time: PT-488385H39M52S
Cuisine: Thai
Ingredients: 12 oz wide flat rice noodles; 2 tbsp vegetable or peanut oil; 4 cloves garlic, minced; 2 tbsp soy sauce (low-sodium); 1 tbsp fish sauce (optional, for authentic flavor); 1 tbsp brown sugar; 1–2 tsp chili paste or fresh chilies (adjust to taste); 1 cup bell peppers, sliced; 1 cup broccoli florets; 1/2 cup carrots, julienned; 12 oz chicken breast, shrimp, or tofu; Fresh Thai basil leaves (optional); Lime wedges (optional, for serving)

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When I make Street Style Thai Drunken Noodles (Pad Kee Mao) at home, it feels like I’ve brought a bit of Thailand’s bustling food stalls into my own kitchen. This dish is bold, colorful, and full of personality—wide rice noodles tossed with garlic, chilies, tender protein, and fresh vegetables, all coated in a savory-sweet sauce. It’s quick, customizable, and absolutely addictive.

Irresistible Street Style Thai Drunken Noodles Recipe

Why You’ll Love This Recipe

Here’s why these noodles are on repeat in my kitchen:

Quick and Easy – I can get it on the table in under 30 minutes.
Bold Flavor – Sweet, salty, savory, and spicy notes all balance perfectly.
Flexible Ingredients – I use chicken, shrimp, or tofu, plus whatever veggies I have on hand.
Street Food Vibes – The high-heat stir-fry creates that irresistible smoky flavor.
Perfect for Any Night – Whether it’s a weeknight dinner or a fun dish for friends, it never disappoints.

Ingredients

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

– Wide flat rice noodles
– Vegetable or peanut oil
– Garlic, minced
– Soy sauce (low-sodium preferred)
– Brown sugar
– Bell peppers, broccoli, carrots, or other favorite veggies
– Protein of choice (chicken, shrimp, or tofu)

Optional add-ins: Thai basil, fish sauce, chili paste, or lime juice for authentic street-style flair.

Directions

Cook the Noodles
I boil the rice noodles according to the package instructions until just al dente. Then I drain them and set aside.
Heat the Oil
In a large wok or skillet, I heat vegetable oil over medium-high until shimmering.
Sauté the Garlic
I add minced garlic and cook for about 1 minute until fragrant, making sure not to burn it.
Cook the Protein
I add chicken, shrimp, or tofu and stir-fry until fully cooked through (3–5 minutes for chicken, 2–3 minutes for shrimp).
Add the Veggies
I toss in my choice of vegetables and stir-fry for 2 minutes so they stay crisp-tender.
Bring it Together
I add the noodles back to the pan along with soy sauce and sugar, tossing everything until evenly coated and heated through.
Finish and Serve
I plate the noodles hot and top with Thai basil or a squeeze of lime juice for extra freshness.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Calories per serving: Approx. 450 kcal (varies with protein choice)

Variations

– Vegetarian Option: I use tofu or extra veggies instead of meat.
– Spice Levels: I adjust the chili paste or fresh chilies to control the heat.
– Thai Basil Boost: Adding Thai basil leaves gives that authentic street-style aroma.
– Citrus Twist: A splash of lime juice brightens the flavors beautifully.
– Nutty Addition: A sprinkle of roasted peanuts on top adds crunch.

Storage/Reheating

– Make Ahead: I cook the noodles and chop vegetables ahead of time, storing them in the fridge for up to 3 days.
– Storage: Leftovers keep in an airtight container in the fridge for up to 4 days.
– Reheating: I reheat in a skillet with a splash of water or broth until hot. The microwave works too—just stir halfway through.

FAQs

What are Thai drunken noodles?

They’re a stir-fried noodle dish with wide rice noodles, garlic, chilies, soy-based sauce, vegetables, and protein. The bold flavors make it a favorite late-night meal in Thailand.

Why are they called “drunken noodles”?

The name comes from their reputation as the perfect food to enjoy after a night out—spicy, savory, and satisfying.

Can I make this gluten-free?

Yes, I use gluten-free soy sauce or tamari and double-check that all condiments are certified gluten-free.

What’s the best protein to use?

Chicken and shrimp are classic, but I love tofu or even thinly sliced beef for variety.

Do I need a wok?

Not necessarily—a large skillet works fine. The key is cooking over high heat and avoiding overcrowding the pan.

Conclusion

These Street Style Thai Drunken Noodles are fast, flavorful, and endlessly customizable. With chewy noodles, crisp vegetables, and a perfectly balanced sauce, they capture the essence of Thai street food in a simple, weeknight-friendly recipe. Whether I’m craving comfort or entertaining guests, this dish always hits the spot—and it never lasts long on the table.