Drunken Noodles

Drunken Noodles

Drunken Noodles

This is Wok on Inn's recipe for Drunken Noodles, which is also available from its restaurant's menu.


Perfect for when you have a hangover, the story goes that a man, whilst very drunk, created a delicious stir fry with lots of chilli and herbs. Drunken Noodles is a direct translation of Pad Ke Mao; Pad (Stir Fried), Ke Mao (drunk or someone with a hangover).


Wok on Inn makes its pastes and sauces from scratch before being combined with the freshest produce to create a hawker-style meal.




Chilli Paste

5 tbsp. of long red chilli

3 bird's eye chilli (can use less if you would like it less spicy)

10 cloves of garlic

4 krachai roots

Kaffir Lime Fruit Peel (to taste)

Pinch of shrimp paste

Pinch of salt (to taste)

Oil if needed during mincing


Drunken noodles

Vegetables of your choice (goes well with green beans, brown onion, young bamboo shoots and capsicum)

Meat of your choice

1 egg

Rice sheet noodles

Oyster sauce

Fish sauce

Fresh chillies

Thai basil leaves




Chilli Paste

Using a mortar and pestle, mince all the hard ingredients first – start with galangal, then lemongrass, followed by krachai and chillies

Once minced, add garlic and mix it up with the pestle

Add all the remaining ingredients and oil if necessary to ensure a fine paste


Alternatively, you can mix all these ingredients together with a food processor.


Drunken Noodles

Heat oil in wok at medium heat

Add egg and scramble for around 30 seconds

Add chilli paste

Add choice of meat along with rice sheet noodles and cook for a minute

Once the noodles are cooked, add oyster sauce, fish sauce and vegetables. Toss for another minute

Add fresh chillies and Thai basil leaves and toss for another 30 seconds

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