There are a couple theories about why drunken noodles earned their name. One is that spicy food is what you crave while drinking (this checks out—Thai people love spicy foods any time of day, but especially when they’re drunk). Another is that they are the perfect hangover cure. Whatever the reason, you don’t need a night out to enjoy this dish. To make it my own, I use an Italian ingredient, spaghetti, instead of the traditional rice noodles for Thai-talian fusion at its best. Spaghetti is actually a common variation in modern Thai cooking. It is so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well. If you really want to lean into the fusion identity of this dish, pair it with a negroni or spritz!
recipe 
yields
Serves 4
1 tablespoon neutral oil, such as sunflower
6 ounces large (21/25) shrimp, shelled and deveined
¼ white onion, sliced
4 ounces gai lan (Chinese broccoli), stems and leaves, cut into 2-inch pieces (about 2 cups)
1 tablespoon chopped garlic
½ teaspoon chopped fresh Thai chile (about 1 chile)
8 ounces spaghetti, cooked according to package instructions
1 Roma tomato (about 5½ ounces), cut into 8 wedges
1 cup fresh Thai basil leaves
¼ cup oyster sauce
¼ cup black soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
⅛ teaspoon ground white pepper
Storebought fried garlic
Ingredients
steps
- In a large skillet, heat the oil over high heat until it shimmers. Add the shrimp and onion and cook, stirring, until the shrimp turns opaque and begins to brown, about 2 minutes. Add the gai lan, garlic, and Thai chile and cook, stirring, for 1 minute, or until the garlic is fragrant, being careful not to let the garlic burn.
- Add the spaghetti, tomato, Thai basil, oyster sauce, soy sauce, fish sauce, sugar, and white pepper and toss continuously until the tomatoes begin to break down and the Thai basil begins to wilt, about 2 minutes. If needed, add a splash of water to loosen everything up. Once the spaghetti is hot, transfer to a serving platter, garnish with fried garlic, and serve immediately.
Date Published: 10.01.25
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Recipe adapted from
Family Thai: Bringing the Flavors of Thailand Home by Arnold Mynt and Kat Thompson
