Easy Drunken Noodle Recipe
This Easy Drunken Noodle Recipe tastes just like your favorite take-out and only takes 30 minutes to put together! You can make this dish with pork, chicken, beef or make it vegetarian. It's also Gluten-Free and kid-friendly! This fast noodle dish will quickly become a weeknight favorite. Also known as Pad Kee Mao, this Thai-inspired dish tastes just like takeout but you can make it in the comfort of your own home and add whatever you like! The great thing about Drunken noodles is you can add or omit anything you want and control the spice level so everyone can enjoy them.
drunken noodles in a pan with pork, carrots and broccoli
Sauce for drunken noodles
Easy Drunken Noodle Recipe
- 8 oz wide rice noodles
- 1/2 cup soy sauce (I use low sodium)
- 1 tbsp honey
- 1/2 cup chicken stock (you can also use beef or vegetable)
- 3 cloves garlic, minced
- 1/2 tbsp fresh ginger, grated or minced *see tip below
- 2-3 stalks green onion, chopped
- 1 tbsp ground chili paste* (I use Sambal Oelek found in the grocery store)
- 2 tbsp sesame oil
- 1-2 cups shredded pork (or protien of choice)
- 1 cup broccoli floretts
- 1 large bell pepper, chopped
- 2 carrots, sliced into 2-3" sticks (I cut up baby carrots into sticks)
- 1 cup Thai basil, chopped
- Soak your noodles in very hot water while you are prepping and cooking. You will add them close to the end.
- Add the soy sauce, honey, chicken stock, garlic, ginger, green onions and chili paste to a bowl. Whisk together and set aside.
- The pork I use in this recipe is already cooked. If you are making this with a protein that is raw, add the sesame oil to your deep fry pan or wok at med-high heat and cook through. Remove the meat after it has cooked and set aside. If you are using already cooked meat, wait to add it. Instead, heat up the oil in your deep fry pan or wok at med-high heat and add your vegetables. Cook for about 3 minutes, stirring occasionally.
- Add your meat back to the pan along with the prepared sauce. Cook for 1-2 minutes to combine everything. Drain the noodles that are soaking and add to the pan.
- Cover the pan and cook for another 5-7 minutes, stirring occasionally. The sauce will thicken quite a bit and stick to everything. That's what you want!
- Remove from the heat and add your chopped basil. Stir everything really well. Serve and enjoy!
- I always have ginger root in my freezer. Whenever a recipe calls for ginger, I pull it out and use my handheld grater to grate the ginger. It's so easy, there is less mess and I don't even remove the skin (optional). It still maintains it's amazing aroma and taste but you don't end up throwing away any unused ginger and you always have it on hand.
- For the chili paste, I start with a tablespoon and take it from there. If you don't have chili paste, you could also add a chopped jalapeno pepper or pepper of your choice. The chili flavor adds to the overall dish.