This easy recipe for Pork Drunken Noodles tastes just like your favorite take-out and takes less than 30 minutes to put together! You can also make this dish with pork, chicken, beef, or make it vegetarian. This quick noodle dish will quickly become 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"?
I found a few different reasons why these are called drunken noodles. A few sources said because the dish is so spicy people get drunk consuming so much alcohol to quench their thirst after all the spice. I thought that was funny, but if you know me, I don't do super spicy foods. So my version is not very spicy at all (but it can be!). The great thing about cooking at home is that you can do whatever you want! I also always say "You can put spice in, but you can't take it out!"
Ingredients Needed to make Pork Drunken Noodles
Wide Rice Noodles: Wide rice noodles are a type of rice noodle commonly used in various Asian cuisines. They are gluten-free and made from rice flour and water.
Rice noodles are low in fat and a good source of carbohydrates, providing energy.
Low Sodium Soy Sauce: Low sodium soy sauce is a reduced-sodium version of regular soy sauce. It contains less sodium, making it a healthier option for those looking to reduce their sodium intake. Soy sauce is made from soybeans, wheat (or gluten-free alternative), water, and salt.
Honey: Honey is a natural sweetener produced by bees from the nectar of flowers.
It contains various antioxidants and trace amounts of vitamins and minerals. Honey adds sweetness and flavor to the dish.
Chicken Stock: Chicken stock is a flavorful liquid made by simmering chicken bones, vegetables, and herbs. It adds depth and richness to the dish, enhancing its taste. Beef or vegetable stock can be used as alternatives if preferred.
Garlic: Garlic is a pungent bulb widely used in cooking for its distinctive flavor and aroma. It contains compounds with potential health benefits, such as allicin. Garlic adds a savory and aromatic element to the dish.
Fresh Ginger: Fresh ginger is a root spice known for its unique, slightly spicy flavor.
It contains bioactive compounds with potential health benefits. Ginger adds a zesty and warming taste to the recipe.
Green Onions: Green onions, also known as scallions or spring onions, are young onions with long green leaves and small white bulbs. They add a mild onion flavor and a pop of color to the dish.
Ground Chili Paste (Sambal Oelek): Sambal Oelek is a chili paste made from ground red chili peppers, vinegar, and salt. It provides a spicy kick to the recipe, and its heat level can be adjusted to taste.
Sesame Oil: Sesame oil is an aromatic oil derived from sesame seeds. It adds a rich nutty flavor and fragrance to the dish. Use it in moderation, as it is calorie-dense.
Shredded Pork (or Protein of Choice): Shredded pork is a lean source of protein.
It adds substance and a savory taste to the dish. Other proteins like chicken, beef, tofu, or shrimp can be used as alternatives.
Broccoli, Bell Pepper, Carrots: Broccoli is a cruciferous vegetable rich in vitamins, minerals, and fiber. Bell pepper provides a sweet and colorful component to the recipe. Carrots are a nutritious vegetable rich in beta-carotene.
Thai Basil: Thai basil is a flavorful herb used in many Asian dishes, imparting a distinct aroma and taste.
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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!
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.
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.
Pork Drunken Noodles
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
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did You Make This Recipe?
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Sue says
This was an easy recipe to make and so very delicious! Thank you!
Emily says
Thanks, Sue, I'm so glad you liked it. This is one of my go-to recipes on weeknights!
Rachel says
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!
Debra says
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!
Emily says
The best part is, you can add any veggie you want!
Jen Talley says
I'm so glad that these aren't spicy! I don't like super spicy food either!
Leslie says
This looks incredible! Perfect for using in my weekly recipe rotation!
Amy says
This was delicious! Had it for dinner last night and my family enjoyed it os much. Thanks!
Emily says
I'm so glad they loved it!
Maggie Unzueta says
Whenever I eat an Thai restaurant, this is what I get. I would LOVE to try this at home. Thanks for the recipe!
Emily says
I hope you get a chance to make it, it's VERY similar to take-out!
Chef Dennis says
I' ve never heard of this soup before, and I love it! I can't wait to make this in my kitchen!
Marina says
Drunken noodles look amazing and quick to make, looking forward to our next oriental night
Marianna says
This recipe sounds really delicious, have to make it soon.
Thanks for sharing it!
Sue says
This was delicious - the perfect combination of flavor and light spice! Never heard of drunken noodles before, now they're a new favorite!
Crystal Garman says
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!
Emily says
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!
Kelly says
This looks so yummy!! I will have to try it!!
Emily says
It's delicious and the leftovers (if you have any) are amazing too!