Drunken Noodles Cake (Savoury Novelty)

Short Description

A playful mash-up of Thailand’s iconic pad kee mao (“drunken noodles”) and a Western-style savoury cake, this dish layers chewy rice noodles, aromatic vegetables, spicy basil-garlic sauce and a light egg custard into a springform pan, then bakes it until sliceable. The result is a dramatic centre-piece that cuts like cake but tastes like your favourite street-food noodles—perfect for dinner parties, potlucks or anytime you want to surprise guests.

Why You’ll Love This Recipe

• Show-stopping presentation – It looks like a layered torte yet reveals glossy, sauce-soaked noodles in every slice.

• Make-ahead friendly – Assemble early, refrigerate, and bake before serving.

• Balanced heat – Customise the chilli level without losing the signature “drunken” kick.

• Complete meal in one pan – Protein, carbs and vegetables are all tucked into the cake.

• Naturally gluten-free – Rice noodles keep the dish accessible to wheat-free diners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Wide rice noodles, soaked

• Neutral oil (rice-bran or canola)

• Garlic, minced

• Fresh red Thai chillies, finely sliced

• Shallots, thinly sliced

• Bell pepper strips (mixed colours)

• Baby corn, quartered lengthwise

• Protein of choice: thinly sliced chicken thigh, peeled shrimp or firm tofu cubes

• Eggs, lightly beaten (to bind)

• Thai basil leaves

• Dark soy sauce

• Light soy sauce

• Oyster sauce (or vegetarian mushroom sauce)

• Fish sauce (or extra light soy for vegetarian)

• Shaoxing wine or dry sherry

• Palm sugar (or light brown sugar)

• Lime wedges (for serving)

• Optional garnish: fried shallots, extra basil sprigs

Directions

1. Prep noodles: Soak rice noodles in hot water until pliable but still al dente. Drain and toss with 1 tbsp oil to prevent sticking.

2. Sauté aromatics: Heat 2 tbsp oil in a wok. Add garlic and chillies; fry 30 seconds. Add shallots, bell peppers and baby corn; stir-fry 2 minutes.

3. Cook protein: Push vegetables to the sides, add a splash of oil and sear chicken, shrimp or tofu until just cooked through.

4. Season: Stir in dark soy, light soy, oyster sauce, fish sauce, Shaoxing wine and palm sugar. Simmer 1 minute.

5. Combine: Add drained noodles and handfuls of Thai basil. Toss over high heat until noodles evenly coated and basil wilts. Remove from heat.

6. Bind: Cool mixture 5 minutes. Fold in beaten eggs to coat everything lightly.

7. Assemble cake: Line a 23 cm / 9 inch springform pan with parchment. Pack the noodle mixture firmly, pressing to remove air pockets. Smooth the top.

8. Bake: Pre-heat oven to 190 °C (375 °F). Bake 25–30 minutes until the centre is set and edges begin to crisp.

9. Rest & unmould: Let the cake stand 10 minutes. Release the springform, transfer to platter and peel off parchment.

10. Serve: Slice into wedges with a serrated knife. Garnish with fried shallots, more basil and lime wedges.

Servings and Timing

• Yield: 6 hearty wedges (main-course portions)

• Prep time: 20 minutes

• Cook time: 30 minutes

• Cooling/Resting: 10 minutes

• Total: ~1 hour

Variations

• Seafood extravaganza: Replace protein with a mix of prawns, squid rings and scallops; swap fish sauce for clam juice.

• Smoky bacon twist: Render diced bacon first, use the fat for frying aromatics, and fold bacon bits back in before baking.

• Vegan version: Choose firm tofu, double the mushrooms, and substitute all fish-based condiments with soy-mushroom sauce.

• Herb garden: Add fresh mint and cilantro with the basil for brighter flavour.

• Mini cakes: Spoon mixture into greased muffin tins; bake 15 minutes for individual portions.

Storage/Reheating

• Refrigerate: Wrap leftover slices tightly; keep up to 3 days.

• Freeze: Cool completely, wrap each wedge in parchment and foil, and freeze up to 1 month.

• Reheat: Warm refrigerated slices at 180 °C (350 °F) for 12 minutes, or microwave 60–90 seconds; for frozen, bake from frozen 20 minutes.

FAQs

How spicy is the traditional version?

Heat is moderate; adjust by reducing or omitting fresh chillies.

Can I assemble the cake a day ahead?

Yes. Refrigerate the packed but un-baked cake up to 24 hours; add 5 extra minutes to baking time.

What noodles work best?

Use 8 mm–10 mm wide rice stick noodles. Thinner Pad Thai noodles can break when pressed.

Do the eggs make it taste like quiche?

No—the ratio is low; eggs act mainly as a binder so slices hold together.

Can I skip the Shaoxing wine?

You may omit it or replace with equal parts vegetable stock plus ½ tsp rice vinegar for depth.

How do I prevent sticking to the pan?

Line both base and sides with parchment and oil lightly; unmould while still warm.

Is there a gluten-free soy sauce option?

Tamari or certified gluten-free soy sauce works fine in equal quantity.

Will fresh basil turn black when baked?

Some darkening is normal; reserve a handful to stir in after baking for bright green garnish.

Can I use a cast-iron skillet instead of a springform?

Yes, but line it well and serve slices directly from the skillet; unmoulding is harder.

What side dishes pair well?

A crisp cucumber salad or a light papaya slaw complements the rich, spicy noodles.

Conclusion

Drunken Noodles Cake transforms familiar Thai street-food flavours into a theatrical table-centre that is as convenient to serve as it is fun to eat. With its adaptable heat level, make-ahead assembly and striking layered look, this savoury novelty promises to become the conversation piece of your next gathering while delivering the comforting taste of classic pad kee mao in every bite.