We took the bold tasty magic of pad kee mao—aka Thai drunken noodles—and captured it in a dry seasoning blend. Built on the big flavors of Thai street food, this is a swicy, umami-loaded, herb-packed homage to one of the world’s most craveable noodle dishes. No wok required.

“This was Chef Christian Gill’s idea. Thai people make up just 0.1% of the U.S. population, but there are over 10,000 Thai restaurants across the country. That says something about how powerful and craveable these flavors are. The goal was to bottle the iconic noodle dish flavor in a dry seasoning that gives you the delicious sensory-packed "juice" without the drench of the sauce.” – Chef Tony

 

KEY FLAVORS & INGREDIENTS

Savory tamari soy granules lay the umami foundation, while minced garlic, garlic powder, and onion powder double down on that punchy allium backbone. Sugar balances the bold with just enough sweetness, lifted by bright white vinegar powder, citric acid, and a pop of lime for tangy contrast. Cayenne and paprika layer in mild heat. And ground ginger and basil add earthy, herbaceous aromatic depth. Salt ties it all together. This flavor is deep bringing Thai takeout energy to anything you cook.

 

HOW TO USE IT

This is a stir-fry blend built for way more than noodles. Use it anywhere you want to channel that sticky-sweet-spicy Thai energy (minus the sticky).

• Grilling & Roasting – Rub on chicken, pork, or eggplant before grilling.
• Sauces & Stir-Fries – Add to noodle stir-fries or mix into a sweet-chile dipping sauce.
• Snacks & Sides – Shake onto fries, chips, or roasted nuts.
  Finishing & Garnishing – Sprinkle over fried rice, salads, or deviled eggs.
• Fusion & Fun – Use it on pizza, tacos, or even wings—trust us.

 

WHAT IT’S GOOD ON

Thai Drunken Noodle brings that unmistakable wok-fried intensity to whatever you’re cooking. Try it on stir-fried noodles, grilled meats, roasted cauliflower, rice bowls, or even buttered popcorn. It’s sweet, spicy, savory, herbaceous, and oh so versatile.

This one’s a flavor bender. Keep it close and get creative.