30402 shares This post may contain affiliate links.Read my disclosure policy.Spicy, savory, and slightly sweet, these Thai Drunken Noodles are inspired by the popular Thai street food Pad Kee Mao.

Thai Drunken Noodles I love Thai food, and for years my favorite spot in Brooklyn served the best drunken noodles — still one of my all-time favorite dishes along with Pad Thai.This homemade version brings those same bold flavors to your kitchen: chewy rice noodles tossed with shrimp, eggs, and vegetables in a spicy, savory, and slightly sweet sauce, finished with a squeeze of lime.It’s a naturally high-protein recipe, easily made gluten-free with gluten-free soy sauce, and customizable with any protein you like — chicken, beef, or tofu all work.

Best of all, it comes together in under an hour and tastes just like your favorite takeout.If you love this, try my Green Curry Noodles, or Green Curry Shrimp.Why This WorksI ever so slightly tweaked this recipe from the cookbook, Once Upon a Chef: Weeknight/Weekend Cookbook by Jenn Segal, reducing the oil.

What I love about it: it comes together in about an hour, delivers restaurant-style flavor, and is customizable to your spice tolerance.Control the heat – making this at home means you can control the spice level and the amount of oil High in protein – shrimp and eggs make it filling and satisfying, you can swap shrimp for an

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