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Drunken noodles recipe cooked in a cast iron skillet with shrimp, mushrooms, Thai basil, and Thai chiles in a savory soy based Pad Kee Mao sauce.

Thai Drunken Noodles

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This Drunken Noodles recipe, also known as Pad Kee Mao, is a bold Thai stir-fry made with dried wide rice noodles, shrimp, mushrooms, Thai basil, and Thai chiles or serranos in a savory soy and dark soy sauce. Cooked in a hot cast-iron skillet, it delivers glossy noodles and lightly caramelized edges in about 30 minutes. Egg-free, customizable heat, and better-than-takeout flavor.
Course Dinner, Main Course, main meal
Cuisine Asian, Asian-Inspired, Thai, Thai-inspired
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories
Author Ronda Eagle | Kitchen Dreaming
Cost $12-15 USD

Ingredients

Sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon Sriracha
  • 1 teaspoon minced garlic
  • 6 to 8 Thai basil leaves , cut chiffonade

Noodles

  • 8 to 10 ounces dried wide rice noodles
  • 3 tablespoons canola or peanut oil
  • 2 to 3 cloves garlic , minced
  • 1 to 2 Thai chiles or serrano chiles , thinly sliced
  • 2 green onions , sliced
  • 1/2 medium white onion , sliced
  • 1 cup sliced mushrooms
  • 6 to 8 large shrimp , peeled and deveined
  • 1 cup Thai basil leaves , loosely packed
  • 1/2 cup grape tomatoes , halved

Instructions

Dried Rice Noodles

  • Bring a large pot of water to a boil. Turn off the heat.
  • Add noodles and soak until flexible but still slightly firm. Do not fully cook dried noodles before stir-frying. They will finish cooking in the skillet.
  • Drain thoroughly.
  • Toss lightly with oil to prevent sticking.

Cast Iron Skillet Method

  • Have all ingredients prepped before heating the skillet. Cooking moves quickly.
  • Combine soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Sriracha, minced garlic, and basil chiffonade in a small bowl. Set aside.
  • Heat a large cast iron skillet over high heat. Add oil and heat until shimmering.
  • Add minced garlic and sliced Thai chile or serrano. Cook briefly until fragrant.
  • Add green onions, onions, and mushrooms. Cook until mushrooms release moisture and begin to brown.
  • Add shrimp and cook until just turning pink, about 1 minute per side. Remove if needed to prevent overcooking.
  • Add drained noodles and allow them to sit briefly for direct pan contact to develop light caramelization.
  • Pour in sauce and toss to coat evenly. Scrape the bottom of the skillet to incorporate browned bits.
  • Add Thai basil, tomatoes, and green onions. Toss for 1 to 2 minutes until basil wilts and noodles are tender and coated. Serve hot.

Notes

1. Do Not Over Soak the Noodles
Soak dried rice noodles only until flexible but still slightly firm. They will finish cooking in the skillet. Over-soaked noodles turn mushy.
2. Use High Heat
Drunken noodles rely on high heat for proper texture and light caramelization. Make sure the skillet is fully hot before adding ingredients.
3. Cook Mushrooms Until Browning
Allow mushrooms to release moisture and begin browning before adding noodles. This prevents a watery sauce.
4. Do Not Overcook Shrimp
Shrimp cook quickly. Remove from the pan as soon as they turn pink and opaque to prevent rubbery texture.
5. Adjust Salt Carefully
Fish sauce and soy sauce are salty. If the dish tastes too salty, ad
d a splash of water and a pinch of sugar to rebalance.
6. Add Basil at the End
Thai basil should be added in the final minute so it wilts gently without losing aroma.
7. Cast Iron Tip
Preheat the skillet well before adding oil. A properly heated pan prevents sticking and improves searing.