This easy Pork Drunken Noodles recipe tastes just like takeout and comes together in under 30 minutes. It’s easy to customize with pork, chicken, beef, or veggies, making it a weeknight favorite.
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Why I Love This Recipe
I am so excited to share this recipe for Pork Drunken Noodles with you! This dish is similar to Pad Kee Mao at Thai restaurants. This recipe isn’t purely authentic Thai, but it tastes amazing and is fast and easy to make.
I first had Drunken Noodles at this take-out Hawaiian Thai Restaurant in Portland that was out of a house! Sadly, it has closed, but I often dream of those Drunken Noodles with Kalua Pork. And guess what? This Easy Drunken Noodle Recipe is pretty darn close!
Why is it called “Drunken Noodles”?
There are a few theories on why they’re called drunken noodles-some say it’s because the dish is so spicy, that people drink to cool down. I don’t do super spicy, so my version is much milder (but you can make it hotter if you want), and as I always say, “You can put spice in, but you can’t take it out!”
Ingredients Needed to make Pork Drunken Noodles
- Wide Rice Noodles: Gluten-free noodles made from rice flour and water; low in fat and a good source of carbohydrates for energy.
- Honey: Natural sweetener with antioxidants and trace nutrients; adds sweetness and flavor.
- Fresh Ginger: Spicy root with a zesty flavor; known for bioactive compounds that support health.
- Green Onions: Mild onion flavor with a fresh crunch and bright color.
- Ground Chili Paste (Sambal Oelek): Spicy blend of ground red chilies, vinegar, and salt; adds heat and depth.
- Shredded Pork (or Protein of Choice): Lean protein that adds savory depth; can be swapped with chicken, beef, tofu, or shrimp.
- Thai Basil: Fragrant herb that adds a bold, slightly spicy aroma and flavor.
*See the recipe card for the complete list of ingredients and quantities.
How to Customize These Noodles
Drunken Noodles (Pad Kee Mao) are traditionally made with vegetables like broccoli, carrots, bell peppers, and bean sprouts. But, you can use whatever vegetables you like or have on hand like onions, tomatoes, or even squash.
For other protein options, you can use chicken, beef, or even seafood. If you want a vegetarian option, add cooked tofu or leave out the protein option altogether.
How to Make Pork Drunken Noodles
The very first step is to soak the rice noodles in very hot water. They will soak as you prepare the rest of the dish. Wash and chop the vegetables and herbs so they are ready to go.
Make the sauce by adding the soy sauce, honey, chicken stock, garlic, ginger, green onions, and chili paste in a bowl.
The pork I use in this recipe is already cooked. If you are making this with a protein that is raw, cook the meat and set it aside.
Heat the sesame oil in the pan at med-high heat. Add the chopped vegetables and cook for 3 minutes, stirring occasionally. Add the cooked meat and the prepared sauce to the pan with the vegetables and stir to combine.
Drain the noodles that have been soaking and add them to the pan. Continue stirring to ensure all of the noodles, vegetables, and meat have been coated with sauce.
Cover the pan and cook for another 5-7 minutes, stirring occasionally. The sauce will thicken quite a bit and the noodles will soften even more. Remove from the heat and stir in the chopped basil. Serve immediately and enjoy!
Recipe FAQs
Thai basil is a different color and smells different than the more common Italian basil. Thai basil has purple stems and smells more like licorice than pesto. It is also sweeter than regular basil. If you can’t find Thai basil you can use Italian basil and perhaps add a little mint to get a more unique taste.
If you don’t have chili paste, you could substitute a chopped jalapeno pepper or hot pepper of your choice.
Store any leftover noodles covered in the fridge for 2-3 days.
Yes, while wide rice noodles are traditionally used in drunken noodles, you can substitute them with other types of rice noodles or even egg noodles if you prefer. Keep in mind that cooking times may vary depending on the noodle type.
Yes, you can make this recipe gluten-free by using gluten-free wide rice noodles and ensuring the soy sauce and chili paste you use are labeled as gluten-free.
The recipe can be customized with your favorite vegetables. Some great additions include snow peas, baby corn, bok choy, or snap peas. Just ensure the vegetables are cut into bite-sized pieces for even cooking.
Expert Tips for These Pork Noodles:
- Make sure you soak the rice noodles in hot water at the very beginning of cooking. This will ensure they are soft and have already soaked up moisture before adding them to the sauce.
- Quick fry the vegetables for only a few minutes so they are lightly charred but not soggy.
- The sauce will thicken and become very sticky for the perfect drunken noodle experience.
- Add the Thai basil after you remove the noodles from the heat so they don’t wilt before you get to enjoy the dish.
- For the chili paste, start with a tablespoon for taste and a tiny bit of heat, and then add more if desired.
More Quick and Easy Dinner Recipes:
- Chicken Spring Rolls with Peanut Sauce
- Spicy Shrimp Ramen with Peanut Butter
- Pumpkin Curry Recipe
- Udon Noodle Stir Fry
If you get a chance to make this Drunken Noodle Recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Pork Drunken Noodles
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Equipment
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large saucepan or wok
Ingredients
- 8 ounces wide rice noodles
- ½ cup soy sauce (I use low sodium)
- 1 tablespoon honey
- ½ cup chicken stock (you can also use beef or vegetable)
- 3 cloves garlic, minced
- ½ tablespoon fresh ginger, grated or minced (*see tip below)
- 2-3 stalks green onion, chopped
- 1 tablespoon ground chili paste (I use Sambal Oelek found in the grocery store)
- 2 tablespoons sesame oil
- 1 cup cooked shredded pork (or cooked protein of choice)
- 1 head broccoli, cut into bite-sized florets
- 1 large bell pepper, diced
- 2 carrots, sliced into 2-3″ sticks (I cut up baby carrots into sticks)
- 1 cup Thai basil, chopped
Instructions
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Soak the rice noodles in very hot water while you are prepping and cooking. You will add them at the end of the recipe
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Chop all of the vegetables and herbs so they are ready to go. Once the cooking starts things move fast.
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Place the soy sauce, honey, chicken stock, garlic, ginger, green onions, and chili paste in a bowl and whisk together to combine. Set aside.
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The pork I use in this recipe is already cooked. If you are making this with a protein that is raw, cook the meat and set it aside. If you are using meat that has already been cooked, you will add it after you cook the vegetables.
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Heat the sesame oil in the pan at med-high heat. Add the vegetables and cook for 3 minutes, stirring occasionally.
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Add the cooked meat and the prepared sauce to the pan with the vegetables and stir to combine.
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Drain the noodles that have been soaking and add them to the pan. Continue stirring to ensure all of the noodles, vegetables, and meat have been coated with sauce.
-
Cover the pan and cook for another 5-7 minutes, stirring occasionally. The sauce will thicken quite a bit and the noodles will soften even more.
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Remove from the heat and add the chopped basil. Serve immediately and enjoy!
Notes
- Store any leftover noodles covered in the fridge for 2-3 days.
- Soak the rice noodles in hot water to ensure they soak up as much water before adding them to the vegetables and sauce. Make sure you do this step at the very beginning.
- Quick fry the vegetables for only a few minutes so they are lightly charred but not soggy.
- The sauce will thicken and become very sticky for the perfect drunken noodle experience.
- Add the Thai basil after you remove the noodles from the heat so they don’t wilt before you get to enjoy the dish.
- 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). The ginger maintains its 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, start with a tablespoon for taste and a tiny bit of heat and take it from there. If you enjoy the heat, you can always add more.
- If you don’t have chili paste, you could substitute a chopped jalapeno pepper or hot pepper of your choice.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.