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    Emily Fabulous » Recipes » Easy Dinner Recipes

    Pork Drunken Noodles

    Published: Feb 26, 2020 · Modified: Jul 17, 2023 by Emily · This post may contain affiliate links · 19 Comments

    Jump to Recipe
    easy drunken noodles recipe pin2.
    easy drunken noodles recipe pin.

    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.

    homemade pork drunken noodles in a white bowl with fresh vegetables and thai basil
    Jump to:
    • Why I Love This Recipe
    • Why is it called "Drunken Noodles"?
    • Ingredients Needed to make Pork Drunken Noodles
    • How to Customize These Noodles
    • How to Make Pork Drunken Noodles
    • Recipe FAQs
    • Expert Tips for These Pork Noodles:
    • More Quick and Easy Dinner Recipes:
    • Pork Drunken Noodles

    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.

    sauce for pork drunken noodles

    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.

    pork, noodles , and sauce cooking in a pan

    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!

    pork drunken noodles in a pan with the sauce

    Recipe FAQs

    What's the difference between Thai basil and Italian basil?

    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.

    What substitute can I use for chile paste?

    If you don't have chili paste, you could substitute a chopped jalapeno pepper or hot pepper of your choice.

    How do you store leftover pad kee mao?

    Store any leftover noodles covered in the fridge for 2-3 days.

    Can I use other types of noodles instead of wide rice noodles?

    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.

    Can I make the dish gluten-free?

    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.

    Can I add other vegetables to the recipe?

    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:

    • spring-rolls-on-a-plate-with-peanut-sauce
      Chicken Spring Rolls with Peanut Sauce
    • shrimp ramen with peanut butter
      Spicy Shrimp Ramen with Peanut Butter
    • pumpkin curry in a bowl
      Pumpkin Curry Recipe
    • udon-noodle-stir-fry-with-beef-and-veggies
      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.

    drunken noodles

    Pork Drunken Noodles

    This easy Pork Drunken Noodle Recipe tastes just like your favorite take-out and takes less than 30 minutes to put together!
    5 from 12 votes
    Print Pin Rate Save Recipe Recipe Saved!
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 587kcal
    Author: Emily
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    Equipment

    • 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

    • Soak the rice noodles in very hot water while you are prepping and cooking. You will add them at the end of the recipe
    • Chop all of the vegetables and herbs so they are ready to go. Once the cooking starts things move fast.
    • Place the soy sauce, honey, chicken stock, garlic, ginger, green onions, and chili paste in a bowl and whisk together to combine. Set aside.
    • 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.
    • Heat the sesame oil in the pan at med-high heat. Add the 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 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

    Serving: 1serving | Calories: 587kcal | Carbohydrates: 63g | Protein: 51.7g | Fat: 14g | Saturated Fat: 3.2g | Cholesterol: 124mg | Sodium: 1438mg | Potassium: 1129mg | Fiber: 5.2g | Sugar: 8.2g | Calcium: 95mg | Iron: 5mg

    Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @EmilyFabulous_Blog or tag #emilyfabulous!
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    Comments

    1. Sue says

      June 06, 2023 at 5:49 am

      5 stars
      This was an easy recipe to make and so very delicious! Thank you!

      Reply
      • Emily says

        June 06, 2023 at 8:42 am

        Thanks, Sue, I'm so glad you liked it. This is one of my go-to recipes on weeknights!

        Reply
    2. Rachel says

      June 21, 2020 at 1:38 pm

      5 stars
      This sounds so interesting! I’ve never made anything like this before, but I can’t wait to try yours! Thanks for the tip about the two basils, I never knew the difference!

      Reply
    3. Debra says

      June 21, 2020 at 1:27 am

      5 stars
      Always looking for more veggie centric recipes. THis one caught my eye with lots of veggies. I like the wide noodles for a change and the sauce....super tasty!

      Reply
      • Emily says

        June 21, 2020 at 5:04 pm

        The best part is, you can add any veggie you want!

        Reply
    4. Jen Talley says

      June 21, 2020 at 1:03 am

      5 stars
      I'm so glad that these aren't spicy! I don't like super spicy food either!

      Reply
    5. Leslie says

      June 20, 2020 at 11:41 pm

      5 stars
      This looks incredible! Perfect for using in my weekly recipe rotation!

      Reply
    6. Amy says

      June 20, 2020 at 1:20 am

      5 stars
      This was delicious! Had it for dinner last night and my family enjoyed it os much. Thanks!

      Reply
      • Emily says

        June 20, 2020 at 2:03 am

        I'm so glad they loved it!

        Reply
    7. Maggie Unzueta says

      June 19, 2020 at 10:41 pm

      5 stars
      Whenever I eat an Thai restaurant, this is what I get. I would LOVE to try this at home. Thanks for the recipe!

      Reply
      • Emily says

        June 19, 2020 at 10:47 pm

        I hope you get a chance to make it, it's VERY similar to take-out!

        Reply
    8. Chef Dennis says

      June 19, 2020 at 8:54 pm

      5 stars
      I' ve never heard of this soup before, and I love it! I can't wait to make this in my kitchen!

      Reply
    9. Marina says

      June 19, 2020 at 8:53 pm

      5 stars
      Drunken noodles look amazing and quick to make, looking forward to our next oriental night

      Reply
    10. Marianna says

      June 19, 2020 at 6:29 pm

      This recipe sounds really delicious, have to make it soon.
      Thanks for sharing it!

      Reply
    11. Sue says

      June 19, 2020 at 5:33 pm

      5 stars
      This was delicious - the perfect combination of flavor and light spice! Never heard of drunken noodles before, now they're a new favorite!

      Reply
    12. Crystal Garman says

      March 04, 2020 at 3:17 pm

      Yum! This looks delicious! I will have to tone down the spice level for my kids, but it totally looks like something the whole family would enjoy!

      Reply
      • Emily says

        March 04, 2020 at 3:39 pm

        I hope you try it!! I don't put any chili in for my toddler but he loves the broccoli in it! Can't argue with that!

        Reply
    13. Kelly says

      March 04, 2020 at 3:08 pm

      This looks so yummy!! I will have to try it!!

      Reply
      • Emily says

        March 04, 2020 at 3:39 pm

        It's delicious and the leftovers (if you have any) are amazing too!

        Reply
    5 from 12 votes (2 ratings without comment)

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    Hi, I'm Emily! I'm excited to share my passions, experiments, and fun with you. I love to cook, bake, create recipes, mix cocktails and try new things!

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