Pad Kee Mao, or Drunken Noodles, is a fiery Thai stir-fry traditionally made with wide rice noodles, juicy protein, and a bold, savory-sweet sauce. This version swaps in instant ramen noodles, which absorb the punchy sauce beautifully and cook in minutes, making it a quick, weeknight-friendly take on the classic. The combination of fresh Thai basil, chilies, and garlic delivers that signature aromatic kick, while the chewy ramen noodles hold up perfectly to the high heat of the wok.
Ingredients
- 2 packets instant ramen noodles (discard seasoning packets, or save for another use)
- 2 tablespoons (30 ml) vegetable oil, divided
- 8 oz (225 g) boneless, skinless chicken thighs, thinly sliced (or use shrimp, beef, or tofu)
- 3 cloves garlic, minced
- 2–3 Thai bird’s eye chilies, thinly sliced (adjust to heat preference)
- 1 cup (70 g) sliced mushrooms (shiitake or oyster work well)
- 1 small bell pepper, sliced (about ¾ cup / 110 g)
- 1 cup (40 g) fresh Thai basil leaves (or regular basil if Thai basil is unavailable)
- 2 large eggs (optional, for a richer dish)
For the sauce:
- 2 tablespoons (30 ml) oyster sauce
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) fish sauce
- 2 teaspoons (10 ml) brown sugar
- 1 tablespoon (15 ml) water
Instructions
- Bring a small pot of water to a boil. Add the ramen noodles and cook for 1 minute less than the package instructions (they should be slightly undercooked). Drain, rinse with cold water to stop cooking, and toss with 1 teaspoon of the vegetable oil to prevent sticking. Set aside.
- In a small bowl, whisk together all sauce ingredients: oyster sauce, soy sauce, fish sauce, brown sugar, and water. Set aside.
- Heat a wok or large skillet over high heat until smoking. Add the remaining oil (about 1½ tablespoons). Add the sliced chicken (or protein of choice) and stir-fry until just cooked through. If using chicken, cook until it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). Remove from the wok and set aside.
- If adding eggs, push the protein to one side, crack the eggs into the wok, and scramble them quickly until just set. Remove and set aside with the protein.
- Add the garlic and chilies to the wok. Stir-fry for 15–20 seconds until fragrant, being careful not to burn the garlic.
- Add the mushrooms and bell pepper. Stir-fry for 2–3 minutes until the vegetables are tender-crisp.
- Return the protein and eggs to the wok. Add the cooked ramen noodles and pour the sauce over everything. Toss vigorously to combine, allowing the noodles to coat evenly with the sauce.
- Turn off the heat and fold in the Thai basil leaves. They should wilt slightly from the residual heat but remain bright green.
- Serve immediately, garnished with extra basil or chilies if desired.
Tips
- Noodle texture: Do not overcook the ramen noodles before stir-frying. They will continue to cook in the wok, and you want them chewy, not mushy. Rinsing with cold water stops the cooking process and removes excess starch.
- High heat is key: A screaming-hot wok gives the dish its characteristic smoky flavor (wok hei). If your pan isn’t large enough, cook in batches to avoid steaming the ingredients.
- Substitutions: No Thai basil? Use Italian basil, but add it at the very end. No fish sauce? Use extra soy sauce plus a splash of lime juice for acidity. For a vegetarian version, use soy sauce instead of fish sauce and omit the oyster sauce (or use mushroom oyster sauce).
- Adjusting heat: The chilies bring serious heat. Start with 1–2 chilies if you’re sensitive, and taste before adding more. You can also remove the seeds for a milder kick.
Serving Suggestions
Serve this pad kee mao ramen hot, straight from the wok. It pairs wonderfully with a cold Thai beer or a crisp cucumber salad to balance the spice. For a fuller meal, add a side of fried or steamed jasmine rice to soak up any extra sauce. A wedge of lime on the side is essential—squeezing it over the noodles brightens all the flavors.
Variations
- Protein swaps: Use sliced beef (cook to 145°F / 63°C for medium-rare, or 160°F / 71°C for ground), shrimp (cook until pink and opaque), or firm tofu (press and pan-fry until golden before adding).
- Vegetable boost: Add broccoli florets, snap peas, or baby corn along with the bell pepper for extra crunch.
- Spicy basil version: Add a handful of fresh mint leaves along with the basil for a cooler, herbaceous note.
- Gluten-free: Use rice ramen or rice noodles, and substitute tamari for soy sauce. Check that your oyster sauce is gluten-free or use a gluten-free stir-fry sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb sauce and soften over time, so they won’t be as springy as fresh, but they’ll still taste great. To reheat, add a splash of water or soy sauce to a hot wok or skillet and toss the noodles for 1–2 minutes until heated through. You can also microwave in 30-second bursts, stirring in between. Always reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Frequently Asked Questions
Can I use any type of instant ramen? Yes, any brand works. The key is to discard the seasoning packets, as they will overpower the sauce. Use plain noodles, and if you have access to fresh ramen noodles, those work even better—just skip the boiling step and add them directly to the wok.
What if I don’t have Thai basil? Regular Italian basil is the best substitute, but it’s more delicate. Add it off the heat so it doesn’t turn black. You can also use a combination of basil and mint for a closer approximation of Thai basil’s anise-like flavor.
Is this dish very spicy? Yes, traditionally it has a serious kick. The heat comes from fresh Thai chilies. To make it milder, remove the chili seeds or use just one chili. You can also serve with extra lime and sugar to balance the heat if you go overboard.
Can I make this ahead of time? It’s best served immediately, as the noodles will continue to absorb sauce and become softer. If you must prep ahead, cook all the components separately and stir-fry together just before serving.
Why is it called “drunken noodles”? The name likely comes from the dish’s bold, spicy flavors that are said to pair well with beer or to cure a hangover. It doesn’t actually contain alcohol.
Can I use rice noodles instead of ramen? Absolutely. Use wide rice noodles (pad see ew style). Soak them in hot water until pliable, then drain and stir-fry as directed. The cooking time will be slightly longer, so adjust accordingly.
Related
- Poha Cutlet Recipe (Crispy Indian Snack)
- Poha in English: Flattened Rice Recipe
- Poha Is Made of What? Flat Rice Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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