Thai Drunken Noodles Recipe with Shrimp

A wok of Thai Drunken Noodles with broccoli, red peppers and onions.

5 from 2 reviews

This Thai Drunken Noodles Recipe is choke-full of shrimp, red bell peppers, onions, broccoli, and tender rice noodles. A delicious Asian dish is lightly tossed with a spicy Thai sauce.


  • 12 ounces Dry Wide Rice Noodles
  • 23 tablespoons Coconut Oil, divided
  • 3 tablespoons Oyster Sauce (I prefer Dragon Fly Brand)
  • 3 teaspoons Fish Sauce (I prefer Healthy Boy Brand)
  • 2 tablespoons Sweet Soy Sauce (I prefer Pantai Brand)
  • 3 Large Eggs, beaten
  • 3 cups Broccoli Florets
  • 2 large Red Bell Peppers, large chunks
  • 1 1/2 large Sweet Onion, large chunks
  • 1 pound Large Shrimp (31-40), peeled and deveined
  • 24 teaspoons Chili Garlic Sauce, to taste
  • 1 cup Thai Basil Leaves (lightly packed)


  • Cook 12 ounces of dry wide rice noodles according to the package until al dente.
  • In a small mixing bowl, combine 4 tablespoons oyster sauce, 3 teaspoons fish sauce, and 3 tablespoons sweet soy sauce.
  • Heat a wok (or a heavy bottom skillet – cast iron works great) over high heat until just smoking.
  • Add 1 tablespoon of coconut oil and swirl around the pan. Turn down the heat to medium-high.
  • Add 3 large beaten eggs and scramble until cooked through. With a wooden spatula move the eggs up the side of the wok.
  • Add 1 more tablespoon of coconut oil. Add 3 cups broccoli florets, 2 large coarsely chopped red bell peppers, and 1 1/2 large coarsely chopped sweet onion. Sauté for about 5 minutes until tender but still firm. Move the vegetables up the side of the wok.
  • Add 1 pound peeled and deveined large shrimp (31-40) to the open space in the wok. Add 2 teaspoons chili garlic sauce on top of the shrimp and wait 1 minute before stirring the shrimp. Cook and stir for 3 to 4 minutes until the shrimp become opaque.
  • Add the cooked rice noodles to the wok and the sauce.
  • Remove from the heat and toss all the ingredients. Add 1 cup Thai Basil leaves and toss again.
  • ENJOY!!


  • There are two types of rice noodles you can use. One is purchased fresh from the refrigerated section of an Asian market and the second is dried noodles from a package. The fresh noodles are a little temperamental to work with which is why I prefer to use the dry ones in this recipe.
  • Make sure and grab a frozen bag of shrimp that is raw and peeled. This will cut down on your prep time immensely.
  • You can sub a variety of different meats for this dish: thinly sliced chicken, pork, or beef. Tofu is another option.
  • Thai Basil is different than the sweet basil you find in the produce department of your grocery store. You can sub sweet basil for the Thai basil although you will lose the unique quality that the Thai one brings.
  • Once you start the cooking process, everything churns very quickly. That’s why it’s important to have all of your ingredients prepped and ready to go into the wok ahead of time.


Keywords: drunken noodles, pad kee mao recipe, thai drunken noodles, Thai noodles

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