Name: Thai Mushroom Drunken Noodles Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: Asian
Ingredients: 400–500g wide rice noodles (fresh preferred, or dried); 400g mixed mushrooms (shiitake, oyster, king oyster—sliced or torn); 4–6 cloves garlic, finely chopped; 2–4 Thai bird's eye chilies, sliced (adjust to spice preference); 1 large shallot or small onion, thinly sliced; 1 red bell pepper, sliced into strips; 150g Chinese broccoli (gai lan) or regular broccoli, cut into bite-sized pieces; 1–2 cups fresh Thai holy basil leaves (packed); 3–4 tbsp vegetable oil (or neutral oil); 3 tbsp soy sauce; 2 tbsp vegetarian/mushroom oyster sauce; 1 tbsp dark soy sauce (for color); 2 tsp sugar (palm or brown preferred); 1–2 tsp vegan fish sauce (optional, for extra umami); 2–3 tbsp water

This Thai Mushroom Drunken Noodles recipe brings the iconic Pad Kee Mao flavors to life using hearty mushrooms instead of meat. Wide rice noodles get tossed in a fiery, savory-sweet sauce with garlic, chilies, colorful veggies, and plenty of fresh Thai basil for an addictive, restaurant-quality stir-fry that’s ready in under 30 minutes.

Why You’ll Love This recipe

You’ll fall head over heels for this dish because it delivers massive flavor with minimal effort—think bold, spicy, slightly sweet, and deeply savory notes that dance on your tongue. The wide rice noodles have that perfect chewy texture, while meaty mushrooms soak up the umami-packed sauce beautifully.

Fresh Thai basil adds an aromatic, almost anise-like freshness that makes every bite feel exciting and authentic. It’s naturally adaptable to vegetarian or vegan diets (just use the right sauces), quicker than ordering takeout, and endlessly customizable with heat level or veggies.

Whether you’re craving Thai street food vibes at home, need a fast weeknight dinner, or want to impress friends with something that tastes way more complicated than it is—this recipe hits every mark: comforting, spicy, satisfying, and downright addictive!

Yield: 4 servings

Thai Mushroom Drunken Noodles Recipe

Spicy, savory Thai drunken noodles with chewy rice noodles, meaty mushrooms, garlic, chilies, and fragrant Thai basil.

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 32 minutes

Ingredients

400–500g wide rice noodles (fresh preferred, or dried)
400g mixed mushrooms (shiitake, oyster, king oyster—sliced or torn)
4–6 cloves garlic, finely chopped
2–4 Thai bird's eye chilies, sliced (adjust to spice preference)
1 large shallot or small onion, thinly sliced
1 red bell pepper, sliced into strips
150g Chinese broccoli (gai lan) or regular broccoli, cut into bite-sized pieces
1–2 cups fresh Thai holy basil leaves (packed)
3–4 tbsp vegetable oil (or neutral oil)

Sauce:

3 tbsp soy sauce
2 tbsp vegetarian/mushroom oyster sauce
1 tbsp dark soy sauce (for color)
2 tsp sugar (palm or brown preferred)
1–2 tsp vegan fish sauce (optional, for extra umami)
2–3 tbsp water

Instructions

Get everything ready first! Slice your mushrooms, chop garlic and chilies, slice shallot and bell pepper, cut broccoli, and pick those beautiful Thai basil leaves. Mix all sauce ingredients in a small bowl—taste and adjust if you like it sweeter or saltier.
Prep those noodles. If using dried, soak them in hot (not boiling) water for 8–12 minutes until soft but still chewy—then drain well. Fresh noodles? Just separate them gently.
Heat up your wok or large pan over high heat until smoking hot. Add 2 tbsp oil and swirl it around—this high heat is key for great flavor!
Sizzle the aromatics. Toss in garlic and chilies—stir-fry 20–30 seconds until fragrant (don't let garlic burn!). Add shallots and stir another 30 seconds.
Add the mushrooms and crank that heat! Stir-fry 2–3 minutes until they release moisture and get golden edges—mushrooms love high heat for the best texture.
Throw in the veggies. Add bell pepper and broccoli—stir-fry 1–2 minutes until bright and crisp-tender. You want them vibrant, not soft!
Time for noodles! Push everything to the side, add remaining 1–2 tbsp oil, then add noodles. Stir-fry 1 minute, breaking them apart and coating in oil.
Pour in that magic sauce. Pour the sauce over everything and toss vigorously for 1–2 minutes until noodles absorb most of it and get glossy.
Finish with basil. Turn off heat (or remove from burner), add most of the Thai basil leaves, and toss gently—the residual heat wilts them perfectly and releases amazing aroma.
Serve immediately! Divide into bowls, top with extra fresh basil and maybe a few chili slices for show. Grab your chopsticks (and maybe a cold drink)—dive in while it's hot and steamy!

Notes

This dish is supposed to be quite spicy—it's called "drunken" noodles because the spice might make you reach for a beer! Always taste as you go, especially with chilies. Fresh Thai holy basil makes a huge

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 74Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 968mgCarbohydrates 15gFiber 4gSugar 8gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use the widest fresh rice noodles you can find (or soaked dried ones) for the most authentic chewy texture—avoid over-soaking or they’ll turn mushy.
Prep everything before you start stir-frying; this dish moves fast once the wok is hot!
Cook on very high heat to get that slight wok-char flavor (the “breath of the wok”) without steaming the ingredients.
Adjust chilies gradually—Thai bird’s eye chilies are seriously hot; start with 1–2 and taste as you go.
Don’t skip the fresh Thai (holy) basil—it’s what makes drunken noodles taste like drunken noodles. Regular basil works in a pinch but isn’t the same.
Toss the noodles gently but thoroughly so they absorb the sauce evenly without breaking apart.

Ingredients Notes

Wide rice noodles are the soul of this dish—choose fresh ones if available for superior chewiness, or good-quality dried wide rice noodles (about 1 cm wide). Mushrooms (shiitake, oyster, king oyster, or a mix) provide rich, meaty texture and umami that makes this vegetarian version feel hearty and satisfying.

Thai bird’s eye chilies bring authentic fire; substitute serrano or fresno if needed, but the flavor shifts slightly. Garlic and shallots form the aromatic base—don’t skimp! The sauce combines soy sauce, vegetarian oyster sauce (mushroom-based), dark soy for color, and a touch of sugar for balance.

Fresh Thai holy basil is irreplaceable for that distinctive peppery-anise note. Bell peppers and Chinese broccoli (gai lan) add color, crunch, and nutrition—feel free to swap in whatever crisp veggies you love.

Variations and Substitutions

Make it vegan by using vegetarian oyster sauce (mushroom-based) and vegan fish sauce if desired. For gluten-free, swap regular soy sauce for tamari or gluten-free soy sauce. Add protein like crispy tofu, tempeh, seitan, or even scrambled egg for non-vegan versions. Switch mushrooms to portobello for steak-like texture or add straw mushrooms for traditional Thai flair.

Veggie swaps are endless—try baby corn, green beans, broccoli, zucchini, or carrots. Tone down spice by removing chili seeds or using milder peppers. For extra richness, drizzle sesame oil at the end. If Thai basil is unavailable, Italian basil + a pinch of star anise powder can approximate the flavor. Want it saucier? Double the sauce ingredients.

Storage Options

Best enjoyed fresh, but leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a hot wok or skillet with a splash of water to loosen the noodles—microwaving works but softens the texture more. Not ideal for freezing as the noodles can become mushy and the basil loses vibrancy.