Beef Drunken Noodles, or Pad Kee Mao, is a popular Thai street food dish known for its bold flavors, spicy kick, and satisfying texture. This dish features wide rice noodles stir-fried with marinated beef, garlic, chilies, Thai basil, and a savory sauce that’s rich with umami. Despite the name, there’s no alcohol in the recipe—it gets its name from how well it pairs with a cold drink after a long day.

Fast, fiery, and incredibly flavorful, Beef Drunken Noodles is the kind of meal that’s just as good (if not better) than your favorite takeout and comes together in under 30 minutes.

If you’re exploring flavorful, wholesome meals, check out these ideas as well: Sugar-Free Dinner Recipes for healthier options and Chicken Thighs and Mushrooms for a creamy, comforting alternative.

Credit: Pinterest

Ingredients You Will Need

For the Beef and Marinade:

1 lb flank steak or sirloin, thinly sliced against the grain
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon black pepper

For the Sauce:

2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce (for color and depth)
2 teaspoons fish sauce
1 tablespoon brown sugar
1 tablespoon water

For the Stir-Fry:

10–12 oz wide rice noodles, fresh or soaked dried
2 tablespoons oil (vegetable or peanut oil)
4 cloves garlic, minced
2–3 Thai bird chilies, minced (adjust to heat preference)
1 small onion, sliced
1 bell pepper, thinly sliced
1/2 cup Thai basil leaves (or substitute with Italian basil if needed)
Lime wedges, for serving (optional)

Cooking Time

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Serves: 4

Equipment You Will Need

Wok or large nonstick skillet
Mixing bowls
Tongs or spatula
Knife and cutting board
Measuring spoons and cups

How to Make Beef Drunken Noodles: Step-by-Step

1. Marinate the Beef

In a small bowl, combine sliced beef with soy sauce, cornstarch, and black pepper. Mix well and set aside while you prepare the sauce and vegetables.

2. Mix the Sauce

In another bowl, stir together oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, and water. Set aside.

3. Prep the Noodles

If using dried rice noodles, soak them in warm water according to package instructions until pliable but not too soft. Drain and set aside.

4. Stir-Fry the Aromatics

Heat oil in a wok over high heat. Add garlic and chilies. Stir-fry for about 30 seconds until fragrant but not burnt.

5. Cook the Beef

Add the marinated beef in a single layer and stir-fry for 2–3 minutes until browned and just cooked through. Remove and set aside.

6. Stir-Fry the Vegetables

Add sliced onion and bell pepper to the wok. Stir-fry for 1–2 minutes until slightly softened.

7. Add Noodles and Sauce

Toss in the drained noodles and pour the sauce over top. Stir-fry for 1–2 minutes, using tongs or a spatula to coat everything evenly.

8. Finish with Beef and Basil

Return the beef to the wok along with Thai basil. Toss to combine and stir-fry for another 1–2 minutes until everything is heated through and basil is wilted.

9. Serve

Plate immediately and serve with lime wedges on the side if desired.

Nutritional Information (Per Serving)

Calories: 470
Protein: 30g
Fat: 15g
Carbohydrates: 52g
Fiber: 3g
Sugar: 8g
Sodium: 1100mg
Cholesterol: 65mg

Tips and Variations

Use Chicken or Shrimp: Swap beef for thinly sliced chicken breast or peeled shrimp.
No Thai Basil?: Substitute with regular basil or even a handful of baby spinach for a milder version.
Control the Spice: Use fewer chilies or substitute with a pinch of red pepper flakes for a milder dish.
Make it Gluten-Free: Use gluten-free soy sauce and fish sauce.
Crispier Texture: For a slightly crispy noodle finish, let the noodles sit untouched for 30 seconds in the pan before tossing.

How to Store and Reheat

Refrigerator:
Store leftovers in an airtight container for up to 3 days.

Reheat:
Reheat in a skillet over medium heat with a splash of water or oil to loosen the sauce. Microwave reheating is possible but may soften the noodles more.

Freezing Not Recommended:
Rice noodles do not freeze well and may become mushy upon thawing.

Why You’ll Love This Recipe

Beef Drunken Noodles hits all the marks—savory, spicy, slightly sweet, and packed with bold Thai flavors. It’s fast, fresh, and uses pantry-friendly ingredients, making it perfect for weeknights when you want something quick yet satisfying. The wide rice noodles absorb all the flavorful sauce, while the basil and chili balance the dish with aromatic heat and freshness.

Whether you’re craving street food or need a simple stir-fry that’s high on impact and low on effort, this recipe delivers every time.

Final Thoughts

This dish has become a regular in my weeknight rotation. I love how the tender beef, spicy sauce, and soft rice noodles come together in one pan. It’s endlessly customizable based on what vegetables or proteins I have on hand, and it always tastes like it came from a Thai restaurant.

With just 30 minutes and one wok, Beef Drunken Noodles brings bold flavor to the table—no takeout required.

Credit: Pint e rest

Frequently Asked Questions

Why is it called Drunken Noodles?
Despite the name, there’s no alcohol in the dish. It’s said to be a popular late-night food, often eaten after drinking, due to its spicy, bold flavors.

Can I make it less spicy?
Yes. Simply reduce the number of chilies or omit them altogether for a milder version.

What kind of noodles should I use?
Fresh wide rice noodles are traditional, but soaked dried rice noodles or even flat pad Thai noodles work in a pinch.

What cut of beef works best?
Flank steak or sirloin is ideal because they’re tender and quick-cooking when sliced thinly against the grain.

Can I make this vegetarian?
Yes. Omit the beef and add tofu or more vegetables. Use soy sauce instead of fish sauce to keep it vegetarian.

For another quick and hearty one-pan dish, try this flavorful Chicken Thighs and Orzo.

Sofia