Spicy Thai Drunken Noodles Recipe That Will Move You

Spicy Thai Drunken Noodles, a dish that was popularized by Chinese people living in Laos and Thailand, is also known as Pad Kee Mao.

Spicy Thai Drunken Noodles Recipe

This dish is made from kwetiauw noodles or rice noodles, various vegetables, chicken or meat, and seafood which are fried using soy sauce and other spices such as soy sauce, fish sauce, oyster sauce so that the color is dark brown. This dish has a spicy and savory taste because of the coarsely chopped chilies and quite a lot of green chilies, coupled with the fresh taste of the dominant lime and the fragrant aroma of Thai basil, adding to the deliciousness of this chewy kwetiauw noodle dish.

There is quite a lot of chicken or meat and seafood filling so that the portions are filling. The shrimp has a sweet taste with a chewy texture but not dry, sometimes added squid which is cooked until the soft chewy texture is perfectly cooked. Vegetables like mustard greens and baby corn chunks add a fresh and sweet taste to this sour, spicy, and savory mix.

Why are they called Thai Drunken Noodles?

There are several interesting myths about this dish. First, this dish that combines various ingredients is intended for drunken people who are still hungry when they return home. Some of them said that spicy dishes are believed to trigger a hangover because they have to drink beer to relieve the burning sensation in the mouth.

Another opinion says there is a drunk who makes these noodles with available ingredients. In addition, some opinions also say that these noodles are called Drunken Noodles because in one of the seasonings it uses rice wine, even though if you look at it there is no use of alcohol in this authentic Thai dish.

Watch The How-To Make Spicy Thai Drunken Noodles Video:

If you want to try making this dish, here we provide the recipe for you.

Spicy Thai Drunken Noodles Recipe That Will Move You

Recipe by Kelly JoeCourse: Main Course, SidesCuisine: Thai


Prep time


Cooking time



Spicy Thai Drunken Noodles, a dish that was popularized by Chinese people living in Laos and Thailand, is also known as Pad Kee Mao.


  • 8 ounces cooked rice noodles

  • 1/2 pound boneless chicken breast, cut into strips

  • 500 grams of fresh shrimp, a bit large, just take the head and skin

  • 4 chopped green onions

  • 3 minced cloves garlic

  • 2 thinly sliced large tomatoes

  • 1 chopped onions

  • 1 thinly sliced red bell pepper

  • 1 thinly sliced jalapeno or red chili

  • 1 cup fresh Thai basil or regular basil leaves

  • 1/3 cup soy sauce

  • 3 tablespoons oyster sauce

  • 1 tablespoon Thai fish sauce

  • 3 tablespoons extra virgin olive oil

  • sugar, salt, and pepper to taste


  • Heat extra virgin olive oil in a large skillet over medium heat. Add the chopped onions, red bell pepper slices, jalapeno slices, and chopped garlic. Stir well. Add chicken, soy sauce and cook for 3 minutes until the garlic smells good.
  • You can add pre-cooked rice noodles, green onions, and oyster sauce as well as Thai fish sauce and bring to a boil over medium-high heat. Stir and cook for 5 minutes until all the spices are well combined and the sauce is completely coated with the chicken and noodles.
  • Add shrimp, fresh Thai basil, and season with sugar, salt, and pepper to taste. Cook for another 3 minutes or until all ingredients are well combined. Serve warm noodles on a plate, sprinkle with the addition of basil. And enjoy.

Enjoy Spicy Thai Drunken Noodles along with the Vegan Cashew Date Shake.

About Kelly Joe

Kelly is a food enthusiast as well as a professional cook. He is a student of a famous cooking school who has been involved in the world of cooking a lot. And now Kelly is an active writer who will share various daily recipes that you can try at home. The recipes he wrote are recipes that are easy to process and produce delicious flavors and are liked by your whole family.

View all posts by Kelly Joe →

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