published Oct 18, 2024 Do you know how drunken noodles got their name? This dish is the go-to street food after a night of indulging let’s say… it’s also spicy with some claiming that you’d have to be drunk to enjoy it — or at least that it be served with another cold, tall glass of beer! I indulged in Drunken Noodles twice when walking the streets in Bangkok. Below is a quick video of our first night walking around in search of them! This iconic combination of sweet, spicy, and savory is synonymous with Thai cuisine. Tom kha gai, yellow shrimp curry, and panang curry are a few more examples of this intoxicating balance of flavors. I’ve made this drunken noodles recipe with both chicken and shrimp, but shrimp is definitely my go-to. Either way, the meat will be marinated in cornstarch, oil, and soy sauce through the ancient Chinese velveting technique so that it’s moist and juicy on the inside yet golden and crisp on the outside. You can use pretty much any vegetable in this homemade drunken noodles recipe! I like to use a whole garden’s worth.
Recommended Tools
Wok – You can also use a cast iron skillet or non-stick saucepan. A wok is preferred for its large cooking area. Pot – For soaking the dried rice noodles.
Storing and Reheating
Drunken noodles can be refrigerated for up to 4 days. The noodles become more delicious as they sit in the sauce, so it’s a great leftover meal!
Rice Noodles – Thick, wide rice noodles are ideal for drunken noodles, but any rice noodle will do. Shrimp or Chicken – For chicken, use thigh or breast meat. For shrimp, be sure to shell and devein before use. Your chosen protein will be marinated in light soy sauce, vegetable oil, and cornstarch. Sauce: Soy Sauce – I use a combination of both light and dark soy sauce for just the right thickness and balance of sweet and salty. If you only have regular soy sauce (usually just light soy sauce), that can be used instead. Oyster Sauce – It’s salty but also has a deep, complex sweetness that’s almost like caramel. It’s hard to substitute. Try hoisin sauce if you have it. It’s another staple of Thai cooking! Fish Sauce – Substitute with soy sauce if necessary. Shaoxing Wine – This Chinese cooking wine tastes stronger than regular rice wine. The best substitutes are Japanese sake or a regular dry sherry. White Pepper – Substitute with regular black pepper. Palm Sugar – Substitute with light brown sugar. Vegetables – See the recipe card for all of the vegetables I use, but you can pick and choose any combination — or throw in your own favorite or fresh local produce. Thai Bird’s Eye Chili – A small chili that’s peppery, fruity, and hot. Substitute with a jalapeño or habanero. Garlic & Ginger – These aromatics shouldn’t be skipped for an authentic-tasting pad kee mao.
To reheat, I would just throw everything back into a skillet and warm over medium-high heat on the stovetop. Love this recipe? Share it with the world on Pinterest.
