Drunken Noodles (Pad Kee Mao) – with shrimp and fresh vegetables in a fiery Asian sauce. Quench your take-out cravings with this easy 30 minute recipe!

black bowl with drunken noodles garnished with lime wedge and cilantro

Saucy, spicy noodles, shrimp and fresh vegetables in a fiery sauce.

Authentic Asian flavor in a simple, 30 minute recipe – the answer to what’s for dinner tonight.

WHAT YOU’LL LOVE DRUNKEN NOODLES:

  • It’s an easy, 30 minute recipe with restaurant quality flavor. 
  • If Thai food is your take-out go to, this is for you.
  • Customize with different proteins and vegetables.
  • It’s a forgiving recipe. Check your fridge for vegetables you already have.
  • This is a step-by-step guide to a delicious recipe that’s even better than takeout.

HOW TO CUSTOMIZE THIS RECIPE WITH SUBS AND VARIATIONS:

  • This dish works well with shrimp, chicken, beef, ground pork as a good choice of protein.
  • Light soy sauce or low sodium soy sauce can be used.
  • Try other fresh veggies: snow peas, bok choy, baby corn or edamame.
  • Use red thai chilies or chili flakes instead of crunchy chili sauce for that spicy flavor.
  • Garnish with toasted sesame seeds.
  • Try brown sugar instead of maple syrup.
  • Use fresh rice noodles instead of dry rice noodles
  • Italian basil or thai holy basil can be subbed for cilantro.

PROTEIN, VEGGIES AND NOODLES NEEDED FOR THIS RECIPE:

  • olive oil
  • 16-20 size shrimp peeled and deveined
  • zucchini
  • carrots
  • bell peppers
  • mushrooms
  • green onions
  • dry rice noodles (flat rice noodles)
  • salt and black pepper
  • fresh cilantro

HERE’S WHAT YOU’LL NEED TO MAKE THE DRUNKEN NOODLE SAUCE:

  • garlic clove
  • fresh ginger
  • crunchy garlic chili sauce
  • oyster sauce
  • soy sauce 
  • maple syrup 
  • fish sauce
  • whole lime
  • chicken, seafood or vegetable stock
  • cornstarch 

HOW TO MAKE DRUNKEN NOODLES:

Add the drunken noodle sauce ingredients to a small bowl. Whisk to combine then set aside.

Prep and cut all vegetables and reserve.

Boil water in a large skillet with deep sides.

Cook thai noodles according to package instructions to al dente, gently separating them with tongs.

Drain, rinse in cold water then toss in 1 tablespoon of the olive oil and set aside.

Add 1 1/2 tablespoons of olive oil to the same skillet over medium to medium-high heat then drop in the vegetables.

Season with salt and pepper and cook 3-4 minutes or until fork tender then move the vegetables to the edges of the skillet.

Add the shrimp, season with salt and pepper and cook 2-3 minutes over medium heat turning halfway through.

Reduce heat to low. Add cooked noodles, half of the cilantro and the Drunken Noodle sauce.

Large skillet with drunken noodles sauce poured over noodles and vegetables.

Combine well then simmer 2-3 minutes (stirring occasionally) or until the sauce has thickened slightly.

Garnish: additional green onions, remaining cilantro and a lime wedge for serving.

black bowl with drunken noodles with shrimp garnished with lime wedge and cilantro

HOW TO SAFELY STORE LEFTOVER DRUNKEN NOODLES:

Cool completely then transfer to an airtight container. Store in the fridge up to 3 days

Reheat in the microwave (add a splash of water if necessary).

HERE ARE A FEW FAVORITE ASIAN INSPIRED RECIPES:

Chicken Pad Thai

Chicken Lettuce Wraps

Korean Ground Beef Lettuce Wraps

Full printable details in the recipe card below. Enjoy!

pinterest pin showing Drunken Noodles

Tried this Drunken Noodles recipe? Leave a comment, ⭐⭐⭐⭐⭐ star rating and TAG ME on social media! @agoudalife or #agoudalife 

black bowl with drunken noodles garnished with lime wedge and cilantro

Drunken Noodles (Pad Kee Mao)

Saucy, spicy noodles, fresh shrimp and fresh vegetables in a fiery Asian inspired sauce. Easy 30 minute meal that's packed with delicious flavor.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories

Equipment

  • large skillet with deep sides or pot

Ingredients
  

The Main Ingredients:

  • 1 1/2 tablespoons olive oil
  • 1/2 pound 16-20 shrimp peeled and deveined
  • 1 medium zucchini diced
  • 1-2 medium carrots cut in match sticks (about 1 cup)
  • 4-5 mini bell peppers sliced (or 1 large bell pepper)
  • 4 ounces fresh mushrooms sliced
  • 2 whole green onions thinly sliced
  • 4 ounces dry flat rice noodles
  • salt and pepper
  • 1/4 cup fresh cilantro finely chopped

Drunken Noodle Sauce:

  • 1 clove garlic minced
  • 1 teaspoon fressh ginger grated (about 1" stump)
  • 1 tablespoon crunchy garlic chili sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 2 teaspoons fish sauce
  • 1/2 lime juice and zest (cut other half in wedges)
  • 1/3 cup vegetable, seafood or chicken stock
  • 1 tablespoon cornstarch

Instructions
 

  • Add sauce ingredients to a small bowl. Whisk to combine then set aside.
  • Prep and cut all vegetables.
  • Boil water in a large skillet with deep sides (or pot).
  • Cook noodles per package directions to al dente, gently separating them with tongs. Drain, rinse in cold water then toss in 1 tablespoon of olive oil and set aside.
  • Add 1 1/2 tablespoons of olive oil to the same skillet over medium to medium-high heat then drop in the vegetables.
  • Season with salt and pepper. Cook 3-4 minutes or until fork tender then move the vegetables to the edges of the skillet.
  • Add the shrimp, season with salt and pepper and cook 2-3 minutes over medium heat turning halfway through.
  • Reduce heat to low. Add cooked noodles, half of the cilantro and the reserved Drunken Noodle Sauce.
  • Gently toss to combine well. Simmer 2-3 minutes (stirring occasionally) or until the sauce has thickened slightly. Garnish with remaining cilantro and serve right away with lime wedges.
Keyword drunken noodles, Pad Kee Mao, easy asian recipe, best drunken noodles, pad thai, chicken pad thai
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