Cuisine Asian Thai Main Dishes Chef John's Drunken Noodles 4.8 (109) 92 Reviews 12 Photos I did have a drink or three while making these drunken noodles, so I could enjoy them as the food gods intended, which is slightly drunk. At least that's the main theory on how this "pad kee mao" dish got its name. It is one of the easiest, and most delicious noodle recipe I know. Serve garnished with Thai basil. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 20, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 12 12 12 12 Prep Time: 15 mins Cook Time: 15 mins Additional Time: 10 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Jump to recipe I always love it when there's some sort of controversy regarding the origins of a recipe's name, and this amazing Drunken Noodles dish fits the bill. One theory is that this spicy, sweet, and very savory bowl of noodles was invented by drunk people, for drunk people. As someone who has enjoyed the occasional late night bowl of noodles to "soak up the alcohol," this origin story makes a lot of sense. It might be unscientific, but it does seem to help. The other story, which isn't nearly as interesting, theorizes that at one time wine was used in the sauce. I mean, that's barely a story. And if that were the case, why did they stop using wine? So, I'm team drunk customer, although it's most likely to be a combination of the two. The good news is, none of this matters, since regardless of how "pad kee mao" got its name, it is one of the easiest, and most delicious noodle dishes I know. The big key here is to properly prep the rice noodles. No matter what size or thickness you're using, simply soak them in hot water until very flexible, but not soft. Do not use boiling water as many recipes suggest. I find that makes them soften too quickly, and they tend to get sticky and starchy, which I don't want happening until they're in the sauce. By the way, you can use any noodle or pasta with this sauce, and the results will still be incredible. So, no matter what you use, I really hope you give this a try soon! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 8 ounces dried rice noodles ¼ cup oyster sauce ¼ cup soy sauce 1 tablespoon Asian fish sauce 1 tablespoon maple syrup 1 teaspoon white sugar 2 tablespoons cold water 2 tablespoons vegetable oil 1 teaspoon sesame oil 1 cup shallots, thinly sliced 6 teaspoons chile padi (bird's eye chiles), thinly sliced 4 cloves garlic, minced 2 ½ pounds skinless, boneless chicken thighs, cut into strips (Optional) 1 pound Chinese broccoli, sliced (Optional) 4 scallions, thinly sliced 1 cup fresh Thai basil leaves Directions Gather the ingredients. ALLRECIPES / VICTORIA JEMPTY Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel. ALLRECIPES / VICTORIA JEMPTY Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl. ALLRECIPES / VICTORIA JEMPTY Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture. ALLRECIPES / VICTORIA JEMPTY Add Chinese broccoli stems and stir-fry until tender, about 2 minutes. ALLRECIPES / VICTORIA JEMPTY Add Chinese broccoli leaves and stir-fry until wilted. ALLRECIPES / VICTORIA JEMPTY Add drunken noodle sauce and sliced scallions; mix well and cook until sauce begins to simmer. ALLRECIPES / VICTORIA JEMPTY Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat. ALLRECIPES / VICTORIA JEMPTY Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve. Che John Chef's Notes You can use any noodle or pasta, but the soaking and cooking time will depend on the size and type of noodle.You can use pork, beef, or any vegetable as long as it's cut thin or pre-cooked.Any hot pepper will work, or you can use a sweet pepper and make up the difference with red pepper flakes.I prefer to use fresh Thai basil for this noodle dish, but regular basil will work. I Made It Print Nutrition Facts (per serving) 341 Calories 9g Fat 61g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 341 % Daily Value * Total Fat 9g 11% Saturated Fat 1g 7% Sodium 1393mg 61% Total Carbohydrate 61g 22% Dietary Fiber 2g 6% Protein 5g 10% Potassium 268mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.