Instant Pot Drunken Noodles (Pad Kee Mao) is a quick 15-minute recipe featuring juicy chicken, plenty of basil, a savory sauce and tender vegetables. Learn how to make glossy, saucy rice noodles in the Instant Pot that rival wok-prepared versions and easily beat takeout.
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Note: This post has been updated with clearer instructions, FAQs and serving suggestions.
Drunken Noodles Recipe
This easy Pad Kee Mao is full of authentic Thai flavors and comes together quickly in the Instant Pot—perfect for busy weeknights. The traditional dish is very spicy, but this version is toned down to be family friendly. If you prefer more heat, add fresh chopped Thai chilies to taste.
Substitutions used here: red pepper flakes for fresh Thai chilies, and regular basil where Thai basil is hard to find. Both substitutions work well and keep the dish accessible without losing much of the characteristic flavor.
Pad Kee Mao – Ingredients & substitutions
See the recipe card below for exact measurements. The list here is a reference.
- Chicken: Boneless, skinless chicken breasts or thighs, cut into 2-inch strips.
- Wide rice noodles: Flat, wide rice linguine or rice pad Thai noodles. Rice noodles are naturally gluten free.
- Aromatics: Yellow onion and garlic (red onion may be used, but yellow is recommended).
- Veggies: Red bell pepper (any color or a mix works). Optional extras include baby corn or carrot juliennes.
- Sauce: Light soy sauce, dark soy sauce, oyster sauce, fish sauce, mirin and brown sugar.
- Heat: Red pepper flakes or finely chopped Thai chilies. Use fresh chilies for extra spice or omit for a milder dish.
- Garnish: Thai basil if available, otherwise regular basil, plus green parts of scallions.
- Neutral oil: Avocado, canola, sunflower, or light olive oil.
Tips & Tricks
- Rice noodles timing: For al dente, pressure cook 2 minutes then 3 minutes NPR (natural pressure release). For softer noodles, 4 minutes high pressure with quick release.
- Cook noodles first: Pressure cooking the noodles alone then tossing with sauce produces the best wok-like texture. Avoid pressure cooking noodles together with the sauce.
- De-tangle carefully: After pressure cooking, de-tangle noodles with two forks. Gluten-free rice noodles can take a bit longer to separate than wheat noodles.
- Vegetable texture: To keep vegetables softer, layer them on top of the noodles before pressure cooking. For crisp-tender vegetables, add them after pressure cooking, toss with sauce and let the dish rest covered for 5–10 minutes.
- Sauce and spice: Drunken noodles are traditionally spicy. Use red pepper flakes or fresh Thai chilies to control heat. Mirin adds a sweet-tangy depth—substitute rice vinegar plus extra sugar if needed.
- Basil: Thai basil has a mild anise note and is traditional; regular basil is a fine substitute and still delicious.
Method
Detailed step-by-step instructions with measurements are in the recipe card below.
Step #1 Saute Chicken
Saute the soy-seasoned chicken on LOW until lightly golden at the edges, then set aside. This adds depth of flavor and keeps the chicken juicy.
Step #2 Pressure Cook Noodles
Saute onion and garlic briefly, then add water or broth and deglaze the pot well, scraping any browned bits from the bottom to avoid a burn error. Arrange the wide rice noodles in a zig-zag or “bird nest” pattern and press them gently into the liquid so they are evenly wetted. Layer vegetables on top if you want them soft.
Pressure cook on HIGH for 2 minutes for al dente, then allow 3 minutes NPR before releasing remaining pressure manually. Don’t worry if there’s a little liquid left; the noodles will absorb it while you de-tangle them.
Step #3 De-tangle Noodles
Use two forks to gently separate the noodles immediately after opening the lid. Take your time so the strands don’t break. Once separated, the noodles should look glossy and loose.
Tip: Two forks work best to de-tangle without damaging the noodles. After de-tangling you can use a spatula or tongs to finish mixing.
Step #4 Toss Noodles with Sauces
Switch the Instant Pot to SAUTE on LOW. Add the sauce ingredients and red pepper flakes if using. Gently toss the noodles until each strand is evenly coated and glossy. Add the sautéed chicken back in, toss with fresh basil and scallions, then serve hot.
Serving Ideas
Drunken noodles with chicken are satisfying on their own, but pair well with:
- Steamed or sautéed green beans.
- Thai cucumber salad.
- Stir-fried baby bok choy.
- Crispy roasted Brussels sprouts.
- Any light green salad or mixed Asian vegetables.
Storing Tips
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze up to 1 month in portioned freezer-safe containers or bags. Omit basil and scallions when freezing; add them fresh when reheating.
Re-Heating Tips
- From the fridge: Sprinkle a little water over the noodles and reheat in the microwave or on a lightly greased non-stick skillet. Add fresh basil and scallions to refresh flavor.
- From the freezer: Thaw overnight in the fridge or at room temperature, then reheat as above and add fresh herbs before serving.
FAQs
Drunken noodles traditionally use wide or extra-wide rice noodles. These are sold as wide rice linguine or rice pad Thai noodles at Asian markets and many supermarkets.
No. Drunken noodles use wide rice noodles and are typically spicier with fresh basil. Lo mein uses thin wheat noodles and has a different texture and flavor profile.
The sauce is savory, slightly sweet and spicy with umami from soy, oyster and fish sauces. Mirin adds a sweet, tangy balance.
No alcohol is used. The name likely refers to the intense spiciness or bold flavors that can leave a strong impression, rather than any actual alcohol content.
More Asian take-out recipes you might like
- Instant pot pork lo mein.
- Instant pot drunken noodles.
- Authentic chicken lo mein.
- Instant pot ramen stir fry.
- Instant pot pad Thai.
- Instant pot shrimp and broccoli.
- Thai peanut chicken (Instant Pot).
- Instant pot sweet and sour pork.
- Instant pot egg roll in a bowl.
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- Instant pot sweet and sour meatballs.
- Instant pot chicken teriyaki.
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Instant Pot Drunken Noodles
Print Recipe
Ingredients
- 1 pound boneless skinless chicken thighs or breasts cut into 2 inch long strips (453 g)
- 8 oz Wide Rice Linguine Noodles (227 g)
- ½ red bell pepper cut into thin strips
- 1 tbsp finely chopped garlic
- ½ medium onion, sliced (use yellow onion)
- ½ tsp red chili flakes (optional)
- 5 tbsp avocado oil (divided)
For the Sauce
- 2.5 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- ½ tbsp mirin (or substitute rice vinegar + sugar)
- 1.5 tbsp brown sugar
Flash Marinating Chicken
- 1 tbsp dark soy sauce
- ¼ tsp red chili flakes (optional)
Liquid (Water or Chicken Broth)
- 2 cups water or chicken broth
For Garnish
- 1 cup loosely packed basil leaves (Thai basil preferred)
- 5 scallions, cut into 2-inch pieces (use green parts)
Instructions
Flash Marinating the Chicken
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Rub the chicken with dark soy sauce and red pepper flakes and set aside while you prep the other ingredients.
How to make Instant Pot Drunken Noodles (Pad Kee Mao)
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Set the Instant Pot to SAUTE on NORMAL. Add half the oil and sauté the marinated chicken until lightly golden. Remove and set aside.
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Add the remaining oil to the pot, sauté garlic and onion for about 1 minute, then cancel SAUTE.
Deglaze pot
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Pour in water or broth and scrape the bottom of the pot thoroughly to deglaze and avoid a burn error.
Pressure cook
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Arrange rice noodles in a zig-zag pattern, press them gently into the liquid, and layer bell peppers on top if using. Seal the lid and pressure cook on HIGH for 2 minutes for al dente noodles.
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After the cycle ends, wait 3 minutes NPR, then quick-release the remaining pressure. Open the pot; a little liquid may remain and will be absorbed as you de-tangle.
Detangle noodles
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Use two forks to gently separate the noodles into strands, taking care not to break them.
Mix sauces
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Turn SAUTE back on LOW. Add the sauce ingredients and red pepper flakes if desired. Toss the noodles until well coated, then add the cooked chicken, basil and scallions and mix. Serve immediately.
Notes
- Measuring: 1 cup = 240 ml; 1 teaspoon = 5 ml.
- Adjust spice to your taste by varying red pepper flakes or fresh chilies.
- Mirin can be substituted with rice vinegar plus a bit of sugar if needed.
- For softer noodles, increase pressure time to 4 minutes with quick release; for al dente follow the timings above.
- Use wide rice noodles for best results; gluten-free rice linguine works well.
- Vegetable options: bell peppers, carrot juliennes, baby corn. Avoid broccoli and snow peas if you prefer traditional Pad Kee Mao texture.
Calorie and nutrition details are estimates provided by a third-party tool.