Spicy, savory, and slightly sweet, these Thai Drunken Noodles are inspired by the popular Thai street food Pad Kee Mao.
Thai Drunken Noodles
I love Thai food, and for years my favorite spot in Brooklyn served the best drunken noodles — still one of my all-time favorite dishes along with Pad Thai. This homemade version brings those same bold flavors to your kitchen: chewy rice noodles tossed with shrimp, eggs, and vegetables in a spicy, savory, and slightly sweet sauce, finished with a squeeze of lime.
It’s a naturally high-protein recipe, easily made gluten-free with gluten-free soy sauce, and customizable with any protein you like — chicken, beef, or tofu all work. Best of all, it comes together in under an hour and tastes just like your favorite takeout. If you love this, try my Green Curry Noodles, or Green Curry Shrimp.
Why This Works
I ever so slightly tweaked this recipe from the cookbook, Once Upon a Chef: Weeknight/Weekend Cookbook by Jenn Segal, reducing the oil. What I love about it: it comes together in about an hour, delivers restaurant-style flavor, and is customizable to your spice tolerance.
- Control the heat – making this at home means you can control the spice level and the amount of oil
- High in protein – shrimp and eggs make it filling and satisfying, you can swap shrimp for any protein like tofu or chicken.
- Easily customizable – swap in chicken, beef, or tofu if you prefer
- Diet-friendly – simple to make gluten-free with gluten-free soy sauce
- Cheaper than takeout – quick to make at home, budget-friendly, and just as tasty
Ingredients For Drunken Noodle
Here’s what you’ll need to make these spicy Thai noodles at home: See exact measurements in recipe card below:
- Rice Noodles: I use medium rice noodles since they’re always stocked at my grocery store — the same ones used for Pad Thai — so this version is a bit of a drunken noodle/Pad Thai hybrid. If you can find wide rice noodles, that makes the dish more authentic.
- Protein: Shrimp and eggs add lean protein, but you can easily swap in tofu, chicken, or beef.
- Vegetables: Broccoli and green onions were used. Feel free to swap with any veggies you have on hand.
- Thai basil: fresh, fragrant, and essential for authentic flavor
- Lime juice: brightens and rounds out the dish
- Garlic: aromatics that give this dish its kick
- Flavor: Salt, garlic and lime juice for flavor.
- Drunken Noodles Stir Fry Sauce: Oyster sauce, soy sauce, fish sauce, sriracha, brown sugar and water create the savory, umami sauce (use gluten-free soy sauce if needed).
How to Make Drunken Noodles
Here are the step-by-step photos. See recipe card below for printable directions.
- Soak the noodles in hot water according to package directions until al dente, then drain.
- In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, and water; set aside.
- Heat oil in a large wok or skillet over medium-high heat. Add the eggs and scramble until just cooked through, then remove to a plate.
- Add another teaspoon of oil to the wok, then add the shrimp and cook until pink, 1 to 2 minutes per side. Remove and set aside.
- Add the remaining oil to the pan along with the garlic, broccoli, and scallions. Cook until the vegetables are crisp-tender.
- Return the shrimp and eggs to the wok, add the drained noodles, and pour the sauce over everything. Toss until the noodles are evenly coated and heated through.
- Remove from heat, stir in the basil, and finish with a squeeze of lime juice before serving.
Variations & Tips
- Protein: Switch up the protein with pork, chicken breast or tofu for vegetarian drunken noodles.
- Spiciness: If you want milder pad kee mao noodles, omit the sriracha. Like it spicier? Add some chili peppers.
- Veggies: You can swap the broccoli for other vegetables such as red bell peppers, broccolini or chinese broccoli.
- To make gluten-free drunken noodles, use gluten-free soy sauce, tamari, or coconut aminos.
- For ultimate efficiency, prepare the other ingredients while your noodles soak.
Watch the step-by-step video below to see how easy it is to make drunken noodles at home!
Drunken Noodles Recipe
Equipment
- large nonstick wok
Ingredients
- 8 cups plus ¾ cup water, plus more as needed
- 8 ounces rice noodles, as thick as you can find
- 2 tablespoons oyster sauce*
- 2 tablespoons soy sauce or gluten-free Tamari
- 1½ tablespoons fish sauce
- 1½ tablespoons sriracha, or to taste
- 1 tablespoon dark brown sugar
- 3 large eggs
- salt
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 pound large shrimp, (31/35) peeled and deveined
- 2½ cups bite-sized broccoli florets , (from an 8-ounce/225 g broccoli crown)
- 1 bunch scallions, light and dark green parts separated, thinly sliced
- 4 garlic cloves, minced
- ½ cup loosely packed Thai or Italian basil leaves, roughly chopped
- 1 tablespoon fresh lime juice, from 1 lime
- Lime wedges, for serving (optional)
Instructions
- Soak the noodles: Bring the 8 cups (2 L) water to a boil in a large pot. Remove the pot from the heat and add the rice noodles. Stir very well so they don’t stick, then let soak, stirring frequently, until soft, pliable, and just shy of perfectly cooked (they should be al dente, just like regular pasta). This process should take 10 to 20 minutes; check the noodles frequently as the soaking time varies greatly depending on the width and brand of the noodles. Drain and rinse well with cold water. (If not using the noodles right away, toss them with a little oil to prevent sticking.)
- In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, and ¼ cup (60 mL) of the water.
- In a small bowl, beat the eggs with ⅛ teaspoon salt.
- Heat 1 teaspoon of the oil in a large (12-inch/30 cm) nonstick skillet over medium-high heat until shimmering. Add the shrimp and sprinkle with ⅛ teaspoon salt; cook, tossing occasionally, until the shrimp are opaque and just cooked through, about 2 minutes. Transfer the shrimp to a large bowl and wipe clean.
- Spray the skillet with oil; add the eggs and scramble until cooked through.
- Transfer the eggs to the bowl with the shrimp.
- Add the broccoli to the pan along with ⅛ teaspoon salt and the remaining ½ cup (120 mL) water. Cover and steam until cooked through, about 2 minutes. Using a slotted spoon, transfer the broccoli to the bowl with the shrimp and eggs.
- Discard any excess water from the pan and wipe it clean with a moist paper towel.
- Return the pan to the stove, increase the heat to high, and add the remaining 1 tablespoon oil. When the oil is shimmering, add the light scallions and garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add the noodles and sauce to the pan and toss with tongs until the noodles absorb the sauce and are perfectly tender, 3 to 5 minutes. If the noodles remain a bit tough at this point, add 2 tablespoons water to the skillet and continue to toss and cook until tender. Repeat with more water as necessary.
- Add the shrimp, eggs, and broccoli, the dark scallions, and the basil and lime juice to the skillet and toss until heated through. Taste and adjust seasoning if necessary. If the noodles seem dry, add another tablespoon
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Notes
- Protein: Switch up the protein with chicken or tofu or skip it if you want vegetarian drunken noodles.
- Spiciness: If you want milder pad kee mao noodles, omit the sriracha. Like it spicier? Add more.
- To make gluten-free drunken noodles, use gluten-free soy sauce, tamari, or coconut aminos.
- For ultimate efficiency, prepare the other ingredients while your noodles soak.
Nutrition
What Are Drunken Noodles
Drunken noodles, or pad kee mao, is a classic Thai street-food stir-fry made with wide rice noodles, vegetables, fresh basil, and a spicy, savory sauce. Despite the name, the dish doesn’t contain alcohol — pad means “stir fry” and kee mao means “drunkard,” referring more to the person eating it than the noodles themselves. Some say it’s comforting after a night of partying, while others think it’s spicy enough to sober you up, but today it’s simply enjoyed as a flavorful, satisfying weeknight dinner.
What to Serve with Drunken Noodles
Drunken noodles pair well with lighter sides and appetizers. Try them with a crunchy cucumber salad, fresh spring rolls, or a simple Asian slaw. Dumplings, steamed edamame, or even fresh mango slices also make great accompaniments. And for a drink, a chilled Thai iced tea or sparkling water with lime is a perfect match.
Storage and Reheating
I don’t typically store shrimp for more than 2 days, but if you make this with tofu or chicken, you can refrigerate leftovers up to 4 days. Reheat in the microwave or steam this for about 3 to 4 minutes.
More Thai Recipes You’ll Love:
- Green Curry Noodles
- Broiled Tilapia with Thai Coconut Curry Sauce
- Spicy Thai Shrimp Salad
- Thai Basil Chicken
- Thai Chicken and Pineapple Stir Fry
This post was updated in September 2025 with new tips, photos, and a step-by-step video.
One of our favorites that we make on repeat! The only change I make is chicken instead of shrimp and adding mushrooms.
It was way too salty. I recommend not adding any salt unless you find you need it you’ve tasted it when it’s all done.
Very tastey. Swapped rice noodles for zucchini noodles for lower carb. Added red peppers and some pre-sliced cabbage (bagged coleslaw) for a little crunch.
This was perfect! The flavor was on point. I have a family of 7 and everyone loved it!
This came out really great! I added extra broccoli, carrots and red pepper and so I doubled the sauce. Sounded like a lot of work on a quick read thru but actually was fairly quick once everything was chopped.
Ow wow this was GOOD! I’m the only one who likes shrimp so I subbed with left over rotisserie chicken and it was awesome. Instead of using the noodle water I used chicken broth. SO GOOD!
Great!
Hi! How is this dish if I make ahead? Do the noodles get soggy? Thx!
Delicious and fairly simple recipe!
Good but we found it quite salty. Next time I would skip salting the broccoli. Made our noodles per the package. Used a little less broccoli but added in carrots and bell pepper. Overall not too spicy. Do try to find the Thai basil- it really adds to the dish!
Very good and the sauce is delicious. We love spice so I used the full amount of siracha. I had the Costco brown rice ramen noodles on hand, so I used 4 bricks of those and cooked them according to directions. Worked out great. I’ve been following Once Upon a Chef for well over 13 years and make lots of her recipes, so it was nice to see this is a riff on one of Jenn’s recipes.
Made as is and it was VERY fishy with both the shrimp and that much fish sauce. Will use thin sliced chicken breast next time and cut the fish sauce to 1T. Otherwise surprisingly good for how simple it is!
Gina, this was seriously delicious! The only change I made was to sub bean sprouts for the broccoli. This is going into my regular rotation!
Thanks Eileen!
Why the asterisk by the oyster sauce?
Sorry check labels for GF
Do you think shirataki noodles would work with this? The recipe sounds divine!
I dont see why not!
My family and I love this dish. Kudos to you for creating this recipe and many other delicious dishes. When trying to assign WW points by pasting the URL into the WW app, the dish was 12 points a serving. That seems high and incorrect, particularly since shrimp are 0 points. I think your recipe indicates the dish is 3 points per serving. Please share any insight you have about this. Thank you.
Correct its 3 points
This is a great recipe! Rice noodles are coming up as 6 points for 2 ounces on WW. Based on inputting all the ingredients, WW is saying it’s 9 points per serving. Still pretty low in points! Am I doing something wrong re: WW?
I am going to look and double check on the points!
Thanks you everyone for your patience! This is 9 points, sorry for the discrepancy!
Thanks so much, I’m so glad you and your family loved this one!
For the WW points — the app calculator doesn’t always pull the ingredients correctly when you paste in a URL, which can make the points look much higher than they should be. Shrimp are 0 points, and the only things here that really add points are the oil, noodles, and sauces. I run it through the official WW recipe builder with the exact ingredients and amounts.
If you want to double-check, I recommend manually entering the ingredients into the WW app’s recipe builder — that way you’ll get the most accurate point value for the brands and products you use.
Looks yummy. Doesn’t indicate when to add the oyster sauce.
Soaked noodles for 8 minutes instead of 20 minutes as I used rice noodles which broke down quickly. Increased garlic and green onions for our taste. Quite tasty!!
A lot of work but very good.
Delicious! I love Asian food. Made it as written and it is wonderful!
Amazing. I added extra soy, hoison and ginger. It was liked by all, especially my foodie husband.
I love hearing that — so glad it worked out for you! Adding extra soy, hoisin, and ginger sounds like such a delicious twist. And I’m especially happy your foodie husband approved — that’s always the true test! Thanks for sharing your version, I’m sure it will inspire others to try it that way too.
Love this! I added ginger and peas to the mix. And I used chili garlic paste instead of Sriracha. Just excellent!
This is soooo good and reminds me of my favorite takeout. Do NOT skip the basil! I increased the sauce by half because I was using tofu and drizzled some sauce over the tofu for an extra flavor boost. I balanced the WW points by only having 6oz of rice noodles.
Very good. I also doubled the sauce. My noodles needed MUCH more time (45 min) plus 10+ in sauce.
Okay so it took some time to prep. But you can do it in parts. I peeled and deveined the shrimp in the morning. The sauce could be made then. Also prep the broccoli and green onion. It was delicious and so colorful considering we eat first with our eyes—so appealing. I had some eggs with very yellow yolks so the scrambled eggs were quite yellow and set off everything else.
We all liked it. Worth the effort.
I always buy peeled and deveined shrimp to save time.
This was amazing. Used Shirataki Noodles instead and it was amazing.
This recipe is so good! I doubled the sauce, added another cup of broccoli, a cup each of matchstick carrots and red bell pepper, used 4 eggs, added mint and cilantro. It would be great with a handful of bean sprouts and/or edamame. Next time I’ll make it with brown rice pad Thai noodles.
We love this recipe. I add chicken because I can’t eat shrimp. There’s rarely any left over.
Can you suggest a different hot sauce that works well in the recipe? I’m having a hard time finding real Sriracha. I tried using gochujang tonight. It was ok but the rest of the family didn’t enjoy it.
Chili crisp oil works
Loved this dish. I don’t usually cook much with shrimp but this was great. Loved the blend of seasonings. We liked it ki ked up a little with the addition of some red chili peppers from the garden!
I double the sauce and add chicken (in addition to shrimp). My husband likes it better than the same dish at our favorite Asian restaurant.
Wonderful
Excellent recipe!
Will Leave hot out due to stomach problems. Love this recipe
Delicious! I reduced sriracha for small kids, & in addition to florets I used the broccoli stems (peeled & cut into stirfry size pieces). Also reduced the salt a bit
This is a keeper!
I was a little worried about the sauce being a little too salty for me, but it tasted fantastic! Thanks for another dinner winner!
I made it exactly as written, but I doubled the sauce because my husband likes extra sauce. It was delicious! The right amount of heat and sweet!
Loved it! The perfect balance of heat and flavor. We doubled the noodles since we don’t like noodle dishes too saucy. We’ll definitely make this again.
What could I substitute for oyster sauce as I am allergic to mollusks?
Great question! If you’re allergic to mollusks, you’ll want to skip oyster sauce, but you can still get that savory-sweet flavor. A good substitute is a mix of soy sauce (or gluten-free tamari) with a little hoisin sauce — it gives you the umami depth and slight sweetness without seafood. You could also try a vegan “oyster” sauce made from mushrooms, which many grocery stores carry now. Either option will work well in these drunken noodles!
Absolutely fantastic! I doubled the sauce and cooked the noodles Also per package directions instead of soaking them. One of my new favorites!
Good. Didn’t have fresh basil, so probably affected the taste somewhat. I think next time I would pump it up with some fresh ginger as well.
This recipe is definitely a keeper! Tastes way better than take out. Not too difficult to cook either. Perfectly balanced!
I made this tonight and it was outstanding. I followed the recipe and it was the right amount of spice and flavor— superb!
My husband and I loved this. I followed the recipe and only swapped frozen broccoli florets for fresh as that’s what I had. The flavour was wonderful, some nice heat, but not too much. I sprinkled some peanuts on my husbands for some extra crunch. I didn’t find this too labour intensive at all and will definitely make this again.
Delicious! I doubled the sauce as I usually do with most of the recipes. Very flavorful. My husband is looking forward to the leftovers for lunch tomorrow.
This recipe is so so good. My husband loves it also, so we make it quite often.
Really enjoyed this recipe. Lots of flavour !
Loved the flavors of this recipe. A lot of prep time but worth it. Noodles we over cooked, but that was the type of rice noodles I used, too thin. I’ll adjust the cook time the next time I make this.
This was delicious! It is not that easy to make so be ready for lots of prep and lots of dishes but it was so tasty that I would make it again.
FANTASTIC! Used chicken… got everything ready then just enjoyed to cooking. Will absolutly make again! THANKS
Wasn’t a fan. Lots of steps, lots of dirty dishes and really wasn’t that good. Don’t plan on making it again.
This is a delicious and easy recipe! We loved it. Just the right amount of heat and lots of fresh flavor!
Sriracha is my least favorite thing. What else can I use?
Per the recipe above: * Spiciness: If you want milder pad kee mao noodles, omit the sriracha. Like it spicier? Add more.
Have you tried sambal oelek in place of the sriracha?
Made this tonight and absolutely loved it! Another winner from Skinnytaste!!!
I didn’t have fish sauce so used all oyster sauce. I never had drunken noodles before and this was delicious – better than some restaurant dishes I’ve had!
Oh, this is delicious! I couldn’t find Thai basil, so I used sweet basil. I added some carrots, and I doubled the sauce. It’s the first Thai dish I’ve ever tried, and it’s perfect! Thank you!
Extremely yummy, felt a little labor-intensive for a week night , but I’m not sure that it would the second time I made it when I knew what I was doing. Great advice from one of the reviews to cook the noodles according to your package directions, we did not have a problem with mushy noodles. I also used a combination of soy sauce and extra oyster sauce as I could not find fish sauce at Publix. I used chicken instead of shrimp, cut up small with a little chili oil and red pepper flakes because we like heat. Thanks Gina , your recipes are always amazing!
So yummy! Lots of flavor! I used hoison sauce instead of oyster as I couldn’t find it. Also used sambal olek instead of siracha as I like the flavor better. Totally a make again!
So GOOD! Wish I would have had some peppers to add just for more veggies.
Love so many recipes on this site. This one was just not for us. The soy sauce/oyster sauce/sriracha/fish sauce mix just wasn’t very good – not like drunken noodles we’ve had elsewhere.
Just made this for dinner. Easy and delicious. I followed the recipe exactly.
Just made this for dinner. Easy and delicious.
Made this for dinner tonight, excellent! Used chicken instead of shrimp. I tend to use more vegetables than recipes call for so I doubled the sauce in order to ensure that there would be enough for what was in the pan. This definitely satisfied my desire for Thai and at a fraction of the cost!
This recipe is great! The only issue we’re having though is that we can no longer edit your recipes in WW. All other recipes we can, and we used to be able to with yours, but the edit option is missing when importing to WW. We use brown rice noodles instead since grains are one of my 0 point foods. Any idea why your recipes lost the ability to be edited?
This was DELICIOUS!! One of the best new recipes I’ve made/tried in a while. Would love to give it more of a ‘kick’ next time, like when I order drunken noodle Thai takeout. What would be the best way to do that??
Maybe sriracha? Or Sambal Oelek.
This recipe was amazing! I’ll definitely make it again.
HELP……What can I substitute for fish sauce?
Sooo good! I used thick pad see ew noodles and frozen broccoli. Still so good! Was very quick.
This was amazing. Absolutely delicious! I signed up for emails and receive weekly meal plans with great ideas for new recipes to cook. Started weight watchers in January and can attest my success to both the WW app and Skinnytaste recipe ideas. In the recipe card section of the website there is a button to see WW points. Makes it so easy and delicious! 9 Points for 2 cups of this absolutely amazing recipe!
Absolutely delicious!!! I also added more veggies like some others. Water chestnuts, matchstick carrots (like others suggested) and a red pepper I needed to get rid of!
Cut the sriracha and used cilantro instead of basil for garnish.
No leftovers!!!
We just love all of your recipes.
Thanks Jeanette!
BEST EVER! I cook practically every night and have been married 51 years. My husband gave it 5 stars and said it’s one of the best new recipes I’ve ever made. He won’t stop raving about it to everyone and it’s getting annoying. The only noodle I found said “Ramen” and came in four individual packages, they were perfect.
My husband LOVED this recipe! I could not find oyster sauce and used Hoisin instead. I also do not like the flavor of Siracha so I used mild harissa.
Amazing! Tasty and easy!
Loved this recipe! Will definitely be making it again. I was wondering what the WW points are? I couldn’t find them.
I made this dish for dinner tonight and it was delicious! I decreased the sriracha to 1/2 tablespoon and that was just right for us.
This was REALLY good. Very important not to oversoak the noodles. Spice was perfect. I may try fresh rice noodles from the Asian market last time. Gina thanks for the WW personal points conversion. Sooo easy since it imports into WW. Pour a good Chardonnay with this and enjoy. 5 stars!
This was delicious, I added shredded carrots and snow peas, and used sesame oil to sauté the scallion whites and garlic before adding the noodles in. My 6 year old asking for seconds.
Awesome!
Go to recipe for me, easy, quick and delicious!
This was one of the very best recipes you’ve shared. Delicious!!
Glad you enjoyed it!
Winner! Winner! Shrimp dinner!!! This was absolutely DELICIOUS and perfect for a easy Friday meal to cap off a hard week! I had been eyeing this recipe for a while and am so glad we opted for this instead of carry out! It hit the spot and now I’m ready for my ice cream and a movie!
Perfect!
This was absolutely delicious and so full of flavor. It was pretty easy to make as well.
Thank you for such wonderful recipes.
This was absolutely delicious! We will definitely make this again, just as good as take out!
I just want to say that every.single.recipe. Here is awesome. The way it’s presented and simple is awesome. And I cannot thank you enough for tips and tricks. I am a “above average “ home cook with a 40-70 hour a week job amd family.
THANK YOU.
Thank you Nila!!
This was amazing! I followed the cooking instructions for the brand of noodles I had, and it turned out perfectly. As I was prepping, my husband tasted the sauce and seemed surprised, he said, “THIS IS AMAZING!” I could see the sauce being used for potstickers, dumplings, etc. So tasty. The meal does come together pretty quickly once you have everything prepped. One of our faves to date, for sure. Thanks Gina!!
Outstanding!!! One of my all-time favourites!! Followed the recipes as outlined with no changes. My only mistake was that I slightly overcooked the noodles. Can’t wait to make this again!
My husband and I really enjoyed this, but my kids didn’t eat much of it. But that’s cool, more for me. Haha I feel like this would be a great and pretty impressive dish for a dinner party!
I can’t see the recipe! Ads cover the instructions 😢
This recipe is so so good! I love Chinese food but don’t order it often because it’s just not great for me. I made this and absolutely loved it. I will be making this again!
So glad you enjoyed it!
I followed this recipe exactly but boy did it not turn out well. It was like mush and almost inedible. I love most of your recipes, but this one was not good at all.
Wow, we LOVED this dish!
I’m wondering how you cooked the noodles- we made this last night and the first time we full on boiled the rice noodles like regular pasta- and they were super mushy. The second time we brought the pot to a boil then added dry (non soaked) noodles and turned the heat off and let them sit for 8 minutes. They came out perfectly.
Either way I’m so sorry you had a disappointing experience- this is one of our favorite recipes!
Made this during my lunch break and found it to be quick, easy and freaking DELICIOUS! I added some red bell pepper and thai chilis to make it spicier. Definitely will be making this again!
I make this all the time except I use a red pepper, a cup of snow peas and a sliced onion along with the noodles, shrimp and sauce. Delicious and very quick & easy.
The noodles are good.
Yes this was complicated to make and the next tiem I make it will do it differently but it was EXCELLENT. Loved the flavours, texture and everything about it. My sister who has lived in and visited many Asian countries rated it highly as well. Definitely will do again. Very filling as well
If I was served this in a restaurant I would not be disappointed. The flavors are fantastic. I forgot to purchase basil which was super unfortunate but it was still a great dinner. I used tofu because I had it on hand, and honestly, I really don’t love shrimp. I also threw some peanuts on top, which was pretty tasty. This dish will definitely be put on rotation in my house.
Glad you enjoyed it!
I had to laugh that someone posted “Easiest, least involved” not that it was hard, just a lot of factors to it…but BOY WAS IT GOOD! I also had issues w/ my noodles. I used Taste of Thai noodles, and they were what I consider al-dente at about the full 20 minutes, but then they broke apart into small pieces in serving. Not sure if that is the way it is supposed to be? Never have cooked rice noodles b4. …BUT YUM YUM YUM
This is my favorite Thai dish I order at restaurants, so I was thrilled to see this recipe. I made a mistake and didn’t have rice noodles, so I used whole wheat linguini (just what I had on hand). It was still a successful dish. I absolutely loved the flavor! It was a flavor bomb! I definitely recommend prepping all the ingredients before starting, like I do for your Spicy Shrimp fried rice (another favorite recipe), because all the steps go really fast. My husband even liked it, though he said he would have preferred less fish sauce. Thank you Gina for another winner!
This was delicious! Only change was that I roasted broccoli and made it a “side” and added snap peas, cabbage, and carrots to the main dish.
One thing that I would like to put out there based around a few of the comments that I see: every style, thickness, and brand of rice noodles have their own specific needs to prep them- my preferred ones soak in warm tap water for 20 minutes then are good to go – following the recipe above with boiling water would have turned them to goo. Check the prep directions on the noodles you get, they’re probably not the same ones she used!
Great flavor but a 15 min noodle soak turned my noodles to a pile of mush. If using Ocean, soak 6 mins. I was so sad I ruined it all and will have to try again.
This is one of the easier, least involved at home Thai food recipes I’ve used! Super flavorful and delicious. We love Thai but hate how heavy and greasy buying from a restaurant can be. This stays fresh and light
I love how fast it is!!! Once you prep the ingredients it all comes together so quickly!!!
This was delish! I used udon noodles, which were a whole lot easier than the rice noodles and had enough body for the dish. I would add a lot more veggies next time….there was plenty of sauce to accommodate them. Onions, peppers, snow peas and matchstick carrots would all be fabulous in here. The sauce has a great umami from the fish sauce and oyster sauce. It’s definitely one I’ll make again!
This was delicious and will be added to our rotation of favorite recipes! it was my first time making rice noodles and I was a tad nervous but they came out perfectly! Thanks for another amazing recipe!
Delicious! I subbed out the shrimp for extra-firm tofu that I crisped up in the pan before scrambling the eggs. Also used light brown sugar because that’s what I had on hand. Came out perfectly! Definitely use Thai basil if you can find it, it was the perfect flavor for this dish.
Made this tonight for dinner! It was amazing! Very easy to make! Doubled the veggies using frozen 12 oz frozen broccoli florets and 1/2 pack frozen stir fry veggies. It was so good! Even picky husband loved it!
I’d love to make this, but the sodium is out of sight. It’s almost one days of sodium. Certainly not healthy
“Healthy” is relative. You are able and welcome to adjust seasonings to adjust sodium as works for you. It is also not “healthy” to be a grump to others for fun, and yet here you are.
How many servings does this make?
4
So delicious! I over poured the noodles and used about 9.5 oz, about 3.5 cups broccoli, and 5 eggs. Also added about a half TBSP of dark soy sauce at the end. Otherwise followed the recipe exactly and it was great!
This is terrific and so adaptable. My husband won’t eat broccoli so I subbed sugar snap peas and matchstick carrots. I did pan sear the sugar snap peas so they weren’t too watery when added to the mix. Not sure the egg is necessary as we agreed that it didn’t add to the taste, however it does add protein. I might try a fried egg on top next time I make this. I will definitely use this recipe as a base and as Gina suggests, change up the proteins, veg, etc. Soooooo good!
This was so good! I loved it and was pleasantly surprised how much flavor the shrimp and broccoli picked up. I doubled it and was great I can’t wait to keep making this!
Hi Gina,
Would soba noodles work here
I am sure they would be great, just follow the directions to cook them first.
Looks delish! I’m counting macros and looking for a lower carb option. Besides zoodles, what other options would you suggest for swapping out the noodles?
I use Healthy Noodle from Costco or Shiritaki noodles
Kelp noodles! They’re the best!
Wow!!
I don’t know about your experiences with shrimp, but “31/35” are tiny little things & not even remotely “large”. The size “16/20” is the first size I’d even consider calling “large”.
Delicious and easy to prepare. Great balance of spice mixed with the sweetness of the shrimp. We will definitely add this to the rotation.
I made this just about exact, but forgot the lime and basil, and used chicken as I had no shrimp. What can I say, I don’t follow instruction well…
10/10. SOOO good. I’ll definitely make it again!
This was incredibly delicious and comforting. My husband had coincidentally ordered this today from our local Thai place and he said this one was way better! Perfect amount of spice. Only confusion was the “soaking” of the noodles. We followed the cooking instructions on the noodles box instead and it turned out a bit off in texture, so we will try the soaking next time!
This dish was so good! Tasted liked take out and the whole family enjoyed it! Especially my 2 year old. Definitely will make this one again.
Flavorful and delicious. I added some frozen edamame and used less noodles. Even with my husband having 2 helpings, we still have leftovers!
Can I use frozen broccoli that was steamed first with this recipe?
I did! Tasted great!
This recipe was AMAZING. Just don’t make the mistake I did and add a half cup of dried basil instead of fresh. It was super basil-y. Still yummy tho. Will make again.
Oops!! Glad you still enjoyed it!
Ok I know what I am making for work lunch this week :D.
This looks super good! Is there any way to adapt this without out the fish components? i am allergic to shellfish, and have an aversion to most fish besides salmon or sea bass.
Thank you!
You can use soy sauce in place of the fish sauce and just add in a little extra hot sauce for the depth of flavor. Also, I bet any protein would be great!
are there any substitutions for oyster sauce and fish sauce? I’m allergic to shellfish so I would make this with Kosher imitation shrimp….
You could sub soy sauce or tamari.
Delicious!! My husband said it was better than most takeouts. Directions were easy to follow.
It did have a kick. My husband and I loved the heat, but it was a little too spicy for my 4 year old. It was easy to separate the shrimp, egg, broccoli and pasta before adding the sauce. Will definitely cook again.
Is there any way to make this without the oyster sauce? I love drunken noodles but am allergic to oysters and am always looking for a way to make it without the oyster sauce.
You can sub soy sauce or tamari.
Oyster sauce is typically not gluten free. Have you found one you like that is?
Kikkoman and Wok Mei both make one.
Jenn Segal from Once Upon A Chef is my favorite food blogger. Her recipes never disappoint. Not all her recipes are skinny, but they often can be modified fairly easily…reducing the oil, or subbing Greek yogurt for sour cream for example. I met Jenn at one of her book signings a few years ago. She is extremely nice.
She is!!
This is really good. Definitely prep your ingredients first. Made mind with chicken and made it gluten free. Couldn’t find gf oyster sauce so I had to omit it. Still was delicious.