Drunken Noodles Recipe – ก๋วยเตี๋ยวผัดขี้เมาไก่

Drunken Noodles or in Thai ก๋วยเตี๋ยวผัดขี้เมา (Gwoy deeao pad kee mao) is an intriguing name for a noodle dish! So what does it mean? Why are they called Drunken Noodles? The answer is simple. They are one of Thailand’s most popular hangover cures! So whether you are hungover or not, here is my authentic Drunken noodles recipe 🙂

If you’ve had a heavy night out in Thailand and you’re feeling a bit ropy the next day then this noodle dish will sort you out. Because it’s incredibly spicy it makes you sweat out all the alcohol and toxins! At least that’s what everyone in Thailand thinks.

Regardless of whether you are hung over or not, Drunken Noodles are very tasty! Once you have all the ingredients, they are pretty easy to cook.

What Type of Noodles to Use?

For this Drunken Noodles recipe I’m using wheat noodles. In Thailand there are so many different types and sizes of noodles. The choice of noodles will very depending on where you are in Thailand. The one unwritten rule with Drunken noodles is that you never use the very thin glass noodles. Apart from that use whatever you can find.

Wheat noodles are great because you buy them dry and then soak them in boiling water whenever you need them.

Just soak them in boiling water for a couple of minutes until they become soft. Take them out of the water and let them cool down before you cook with them. This is very important if you use them straight away they will stick together!

If you don’t like wheat noodles or you are gluten intolerant another alternative is egg noodles. You can usually find these in most super markets and they are ready to cook with so you don’t have to worry about boiling them or anything.

Another choice is fresh rice noodles if you can find them at your local Asian store.

Authentic Drunken Noodles Recipe -ก๋วยเตี๋ยวผัดขี้เมาไก่

Ingredients
  • 1 table spoon of cooking oil
  • 300g of sliced chicken breast – You don’t have to use chicken. Drunken noodles can be made with pork, beef and seafood. You can also make it vegetarian if you want.
  • 200g dry wheat noodles – Rice noodles or egg noodles can also so used. I’ve used wheat noodles becuase they are easy to find here in the UK.
  • 30 g red & green peppers
  • 50 g chinese leaf
  • 20 g carrots
  • 20 g mange tout – peppers, mange tout, chinese leaf and carrots are my prefered vegtables but you can use whatever you like though or whatever you have laying around in your fridge! Just make sure you add the appropriate amount.
  • 2 cloves of garlic – Very important. You can’t skip this ingredient!
  • 5 Thai bird eye chillies – Every drunken noodle recipe is spicy! If you don’t like spicy noodles then there are plenty of other noodle dishes you can make!! Bird’s eye chillies have a unique flavour but if you can’t find any you can substiture them for another type of chilli 🙂
  • 100g of fresh basil leaves – If you can get find Thai holy basil, use that. It’s not easy to find so you can alawys substitute it for some ordinary basil. Just make sure it’s fresh.
fresh basil
  • 2 table spoons of fish sauce – Fish sauce is so important in Thai cooking. Its provides such a unique flavour. If you don’t have any or if you are vegetarian you can add half a teaspoon of salt instead.
  • 2 table spoons of oyster sauce
  • 1 table spoon of sugar
  • A pinch of pepper
  • 2 teaspoon of dry basil – I like to add this as it adds a bit more flavour. It’s optional though
  • 1 table spoon seasoning sauce
  • 1 table spoon cooking wine – This is optional but I always like to put some cooking wine in my drunken noodles to add more flavour
indrediemts for my drunken noodles recipe

Seasoning Sauce – What is it?

Thai seasoning sauce is a salty brown sauce which is similar to soy sauce. The difference is that seasoning sauce has a much more intense taste and more saltier.

in Thailand there are two main brands, Healthy Boy and Golden Mountain. I use Golden Mountain but Healthy Boy is just as good so it doesn’t really matter.

Seasoning sauce really is the secret ingredient of so many Thai recipes. It might not be so well known in the west, but it’s been used in Thailand for well over a century. If you’re planning on cooking Thai food then you need this in your cupboard!

Instructions
  1. Boil a saucepan of water. When the water is boiling put the dry wheat noodles in. Gently boil the noodles for 7 minutes. Use a cullendar or siv to drain the water then rinse under the cold tap until cool.
  2. Finely chop the chilli and garlic
  3. Slice the mange tout, carrots, Chinese leaf and peppers (Or whatver vegetables you decided to use)
  4. Cut the chicken breast (Or other meat) into thin bite sized pieces
  5. Heat the wok and put the cooking oil in
  6. Add the crushed chilli and garlic and stir fry until they begin to change colour
  7. Add the chicken or whatever meat you decided on and stir fry until partly cooked
  8. Add oyster sauce, fish sauce, seasoning sauce and sugar. Stir fry and mix together
  9. Add the cooking wine and continue stiring
  10. Add a bit of water or stock water to keep things moist
  11. Add dry basil and let it simmer for around 30 seconds
  12. Add peppers, carrots and mange tout and stir everything in
  13. Put the noodles in followed by the Chinese leaf – Chinese leaf doesn’t take long to cook so put it in near the end
  14. Stir everything for 1 minute
  15. Turn the heat off and add the fresh basil – The basil doesn’t need a strong heat. Just let the residual heat from the wok soften up the leaves
  16. Stir everything in or toss the wok if you can!
  17. Plate up your noodles and you’re done

Chicken Drunken Noodles

This is the chicken version of Drunken Noodles. Just swap out the chicken for different meat or skip it altogether if you are vegetarian. Vegetables can be swapped for whatever you have at hand.
Prep Time15 mins
Cook Time10 mins
Cuisine: thai
Keyword: noodles
Servings: 2 people
Author: Chef Manaow

Equipment

  • Wok or frying Pan

Ingredients

  • 1 tbsp cooking oil
  • 300 g chicken breast
  • 200 g dry wheat noodles
  • 30 g red & green peppers
  • 50 g chinese leaf
  • 20 g carrots
  • 2 cloves garlic
  • 5 red birds eye chilies
  • 20 g mange tout
  • 2 tsp dry basil optional
  • 1 tbsp sugar
  • 2 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 1 tbsp seasoning sauce
  • 1 tbsp cooking wine optional
  • 1 tsp black pepper

Instructions

Preparation

  • Boil a saucepan of water. When the water is boiling put the dry wheat noodles in. Let them soak for 7 minutes. Use a cullendar or siv to drain the water then rinse under the cold tap until cool.
  • Finely chop the chilli and garlic
  • Slice the mange tout, carrots, Chinese leaf and peppers
  • Cut the chicken breast into thin bite sized pieces

Cooking

  • Heat the wok and put the cooking oil in
  • Add the crushed chilli and garlic and stir fry until they begin to change colour
  • Add the chicken and stir fry until partly cooked
  • Add oyster sauce, fish sauce, seasoning sauce and sugar. Stir fry and mix together
  • Add the cooking wine
  • Add a bit of water or stock water to keep things moist
  • Add dry basil and let it simmer for another 30 seconds
  • Add peppers, carrots and mange tout and stir everything in
  • Put the noodles in followed by the Chinese leaf
  • Stir everything for 1 minute
  • Turn the heat off and add the fresh basil
  • Stir everything in or toss the wok if you can!
  • Plate up your noodles and you're done

Video

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