I really love Thai food. The bright flavors, the bold spices and the balance of sweet, salty and savory are my favorite. This week, I decided to take on a little challenge and make one of my favorite dishes to order from a Thai restaurant: Drunken Noodles, also known as Pad Kee Mao.

I really love the texture of the wide rice noodles in this dish. They’re tender and chewy, perfect for soaking up the sauce. Paired with flavorful vegetables, thinly sliced chicken and fragrant basil, every bite feels satisfying yet fresh. The sauce is what really ties it all together, with a mix of soy sauce, oyster sauce, fish sauce, chili paste and just a touch of brown sugar to balance it all out.

When I made this recipe at home, it turned out great. My family and I enjoyed it right away, and I was impressed with how close it came to the restaurant version. Ours was spicy, but the spice level can easily be adjusted to your preferences.

Of course, takeout is always fun and convenient, but it’s rewarding to recreate a dish you usually only enjoy from a restaurant. Not only do you get the satisfaction of cooking it yourself, but you can also customize it exactly how you like it. Making this dish at home also means you can serve it fresh from the pan, when the noodles are perfectly coated and the basil is just barely wilted.

If you’re looking for a recipe to try that’s both approachable and packed with flavor, Drunken Noodles is a great choice.

From our kitchen to yours — enjoy!

Thai Drunken Noodles

Serves 6

Ingredients

• 12 oz. wide rice noodles (fresh or dried, softened per package directions)
• 2 T. sesame oil (or canola)
• 1 lb. chicken breast, chopped
• black pepper, to taste
• 2–3 garlic cloves, minced
• 7 green onions, white portions sliced
• 1 green bell pepper, thinly sliced
• 2 carrots, thinly sliced
• 1 zucchini, thinly sliced
• 1 c. fresh basil leaves

Sauce

• 1/2 c. soy sauce
• 3 T. oyster sauce
• 1 T. fish sauce
• 1 T. red chili paste or sriracha (adjust to spice preference)
• 2 t. brown sugar

Directions:

1. Cook rice noodles until tender; drain and set aside.
2. Stir together all sauce ingredients; set aside.
3. Heat 1 T. oil in a large skillet; cook chicken until nearly done, season with pepper, then remove.
4. Add remaining oil. Sauté garlic, onion, and bell pepper for 2 minutes. Add carrots and zucchini; cook briefly.
5. Return chicken to the pan, add noodles, and pour in sauce. Toss well and stir-fry 2–3 minutes.
6. Remove from heat; stir in basil until wilted.