Chow fun and drunken noodles are two beloved Asian stir-fried noodle dishes that often get confused. Chow fun features wide, flat rice noodles with a soft, silky texture, typically Cantonese in origin, while drunken noodles use the same noodles but are a Thai specialty with a bold, spicy, and aromatic sauce. This guide breaks down the differences and provides a solid recipe for each, so you can make both at home with confidence.
Ingredients
For Chow Fun (Beef Chow Fun / Dry-Fried Hor Fun)
- 8 oz (225 g) wide dried rice noodles (or 1 lb / 450 g fresh wide rice noodles)
- 8 oz (225 g) flank steak, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce, divided
- 1 tbsp (15 ml) dark soy sauce (for color; optional)
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) white pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1/2 cup (75 g) sliced onion
- 2 cups (150 g) broccoli florets or Chinese broccoli (gai lan), chopped
- 1/4 cup (60 ml) chicken or vegetable broth
- 2 tsp (10 ml) sesame oil
- Salt to taste
For Drunken Noodles (Pad Kee Mao)
- 8 oz (225 g) wide dried rice noodles (or 1 lb / 450 g fresh wide rice noodles)
- 2 tbsp (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1-2 Thai bird chilies, minced (adjust to heat preference)
- 8 oz (225 g) chicken breast or thighs, thinly sliced
- 1 cup (150 g) mixed bell peppers, sliced
- 1 cup (150 g) snap peas or green beans
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) sugar
- 1/4 cup (60 ml) chicken broth
- 1 cup (30 g) fresh Thai basil leaves
- 1 lime, cut into wedges for serving
Instructions
For Chow Fun
- Soak the dried rice noodles in warm water for 20-25 minutes until pliable but not fully soft. If using fresh noodles, simply separate them. Drain well.
- In a bowl, toss the sliced beef with 1 tbsp soy sauce, 1 tsp sugar, and white pepper. Let marinate for 10 minutes.
- Heat 1 tbsp oil in a wok or large skillet over high heat. Add the beef and stir-fry for 2-3 minutes until browned but not fully cooked through. Remove from the wok and set aside.
- Add the remaining 1 tbsp oil to the wok. Add garlic and onion; stir-fry for 30 seconds until fragrant.
- Add the broccoli and stir-fry for 2 minutes. Add the broth and cover, steaming for 2 minutes until the broccoli is crisp-tender.
- Add the noodles, the remaining 1 tbsp soy sauce, dark soy sauce (if using), and the beef back to the wok. Toss everything together over high heat for 2-3 minutes, using a spatula to gently lift and toss (avoid breaking the noodles).
- Drizzle with sesame oil, season with salt if needed, and serve immediately.
For Drunken Noodles
- Soak the rice noodles in warm water for 20-25 minutes until pliable. Drain well.
- In a small bowl, mix the oyster sauce, soy sauce, fish sauce, sugar, and broth. Set aside.
- Heat 1 tbsp oil in a wok over high heat. Add the chicken and stir-fry for 3-4 minutes until cooked through. Remove and set aside.
- Add the remaining 1 tbsp oil to the wok. Add garlic and chilies; stir-fry for 30 seconds.
- Add the bell peppers and snap peas; stir-fry for 2 minutes.
- Add the noodles and the sauce mixture. Toss well for 2 minutes, letting the noodles absorb the sauce.
- Return the chicken to the wok, add the Thai basil, and toss for another minute until the basil wilts.
- Serve hot with lime wedges on the side.
Tips
- Noodle prep: Soaking dried rice noodles is key; they should be soft but still slightly firm before stir-frying. Over-soaking makes them mushy. If using fresh noodles, rinse them briefly in warm water to separate.
- High heat: Both dishes need high heat for that smoky “wok hei� flavor. If your home stove doesn’t get very hot, cook in batches to avoid overcrowding.
- Substitutions: No Thai basil? Use regular basil or mint for a different but pleasant flavor. For chow fun, you can substitute broccoli with bok choy or cabbage.
- Common mistake: Don’t stir too vigorously—wide rice noodles break easily. Use a gentle folding motion with a spatula.
Serving Suggestions
Serve chow fun as a hearty main with a side of pickled chilies or a simple cucumber salad. Drunken noodles pair well with a cold Thai beer or iced tea. Both are complete meals on their own, but you can add a fried egg on top for extra richness.
Variations
- Protein swaps: Use shrimp, pork, or tofu for either dish. For chow fun, beef is classic; for drunken noodles, chicken or seafood works great.
- Vegetarian: Replace fish sauce with soy sauce or mushroom sauce, and use extra vegetables like carrots, mushrooms, or baby corn.
- Spice level: Adjust the chilies in drunken noodles to your taste. For a milder version, remove the seeds or use fewer chilies.
- Gluten-free: Use tamari instead of soy sauce, and ensure oyster sauce is gluten-free (or use a gluten-free hoisin).
Storage and Reheating
Both dishes can be refrigerated in an airtight container for up to 3 days. Reheat in a hot wok or skillet with a splash of water or broth to loosen the noodles. Avoid microwaving, which makes them rubbery. For best texture, consume within 2 days.
Frequently Asked Questions
Can I use the same noodles for both dishes?
Yes, both use wide, flat rice noodles (often labeled “hor fun� or “shahe fen�). The difference is in the sauce and seasonings.
Why are my rice noodles sticking together?
They likely weren’t soaked long enough or were overcooked. After soaking, rinse them in cold water and toss with a little oil to prevent clumping.
Is drunken noodles actually alcoholic?
No, the name refers to the dish’s reputation as a spicy, bold late-night meal that pairs well with beer. The sauce contains no alcohol.
What is the difference between chow fun and pad see ew?
Pad see ew is a Thai dish with a sweeter, soy-based sauce and often includes Chinese broccoli. Chow fun is Cantonese, typically with a lighter sauce and more wok flavor.
Can I make these ahead of time?
They are best made fresh, but you can prep the ingredients (slice meat, chop veggies, soak noodles) a day ahead. Cook just before serving.
How do I get that smoky char at home?
Use a cast-iron skillet or wok on the highest heat, and don’t overcrowd the pan. Cook in small batches and let the noodles sit briefly without stirring to get a slight char.
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