When it comes to comfort food with a kick, few dishes hit the mark like Joshua Weissman’s Drunken Noodles. This popular Thai-style stir-fry, known locally as pad kee mao, combines broad rice noodles with succulent pieces of chicken (or a protein of choice), garlic, chiles, and fragrant Thai basil. What makes Weissman’s version stand out is its straightforward, beginner-friendly approach no exotic ingredients needed, yet it still captures authentic flavors through a simple sauce of soy, fish, oyster, and dark soy sauces. It’s a perfect recipe for anyone craving bold flavor without complexity.
Ingredients You’ll Need
Gather the essentials to recreate Joshua Weissman’s version of drunken noodles:
- 8 oz dried broad rice noodles (rehydrated)
- 8 oz chicken thighs, cut into small cubes (can substitute tofu or shrimp)
- 12 shallots, thinly sliced
- 8 cloves garlic, thinly sliced
- 1 red Fresno chili, deseeded and chopped
- 2 Thai chiles, finely chopped
- 1 cup Thai basil leaves
Sauce Blend
- 1 tbsp regular soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
Why the Ingredients Work
Weissman’s recipe uses pantry staples rather than hard-to-find Thai condiments, making it accessible while still delivering umami-rich depth. The combination of soy, fish, and oyster sauce layers sweetness, saltiness, and richness. Using chicken thighs keeps the dish juicy, and the heat from Fresno and Thai chiles gives it a satisfying kick. Finally, tossing in fresh Thai basil right at the end adds that signature aromatic finish. This ingredient list delivers big on both simplicity and flavor.
StepbyStep Cooking Method
1. Prep the Sauce
Whisk the four sauce ingredients in a small bowl. Mixing before cooking ensures they blend evenly later.
2. Sear the Protein
In a hot wok with a thin slick of oil, add the chicken in a single layer. Let it sear for a minute or two, then stir-fry until cooked through (about 45 minutes total). Remove and set aside.
3. Aromatics First
Re-oil the wok if needed, then stir in shallots with a pinch of salt until translucent. Add garlic and fry until fragrant (about 1 minute), followed by the diced chiles and Fresno peppers for a quick 30-second sauté.
4. Combine Noodles and Protein
Add the rehydrated rice noodles and reserved chicken back into the wok. Toss to mingle flavors.
5. Add Sauce
Pour sauce mixture over noodles and protein, stir-frying for about 45 seconds. The sauce should cling to all ingredients, creating a cohesive dish.
6. Finish with Basil
Turn off the heat, add Thai basil, and toss until it’s just wilted. Serve immediately.
Pro Tips for Best Results
- Use broad rice noodles flat varieties absorb sauce better and offer ideal texture.
- Dry-wrinkle the noodles until just pliable overly soft noodles will break apart in the wok.
- Get your wok hot this ensures that searing and stir-frying retain flavor and texture.
- Prep all ingredients ahead stir-frying happens fast, so you want everything ready.
Ingredient Substitutions and Variations
- Vegetarian/Vegan: Swap chicken for tofu or tempeh and use vegetarian oyster sauce.
- Protein-Free: Add crisp vegetables like bell peppers or snow peas.
- Extra spicy: Keep seeds in the chiles or add more Thai chiles.
- Saucier version: Some versions use Shaoxing wine Reddit users suggest adding about ½ cup for extra depth.
Why It’s So Popular
Weissman’s drunken noodles have gained traction because they balance authenticity with approachability. By using simple, family-friendly ingredients and easy steps, he opens up Thai cooking to beginners. As noted on Reddit, users appreciate how the dish clings to the noodles very well, while others favor adding wine for that restaurant-quality sauciness.
Nutrition and Cost
In his Cheapest Noodle Dishes breakdown, Weissman notes that his recipe costs only about $2.24 per serving, making it both budget-friendly and filling. Nutritionally, it offers protein, carbs, and healthy fats from oil, but you can adjust using lean protein or less oil based on your dietary goals.
Serving Suggestions
- Top with extra Thai basil or lime wedges for added freshness.
- Dust with crushed peanuts or cashews for texture.
- Serve with a simple cucumber salad on the side to cool the palate.
Storing and Reheating
Leftovers can be stored in a sealed container in the fridge for up to two days. Reheat gently in a pan with a splash of water or broth to reconstitute the sauce and soften the noodles.
Joshua Weissman’s Drunken Noodles recipe is an excellent example of how bold flavors can be achieved with simplicity and accessible ingredients. With a minimal shopping list, clear steps, and room for personal tweaks, it’s a go-to meal for both weekday dinners and crowd-pleasing at potlucks. Whether you stick closely to the base recipe or experiment with wine, extra spice, or protein swaps, you’ll enjoy a satisfying bowl of Thai-inspired comfort. These drunken noodles offer a delicious gateway into Asian-style cooking that feels gourmet without the complexity. Give it a try you might find it becoming a regular in your dinner rotation.