Thai Drunken Noodles

Thai drunken noodles instantly remind me of my first attempt to recreate a restaurant favorite at home after a night out when I craved something spicy, bold, and full of texture. I remember grabbing whatever vegetables I had in the fridge, tossing them with wide rice noodles and sauce, and being amazed at how close it tasted to takeout but even fresher.

That first success led me to tweak the flavors over time and now this dish is my go-to when I want something fast, fiery, and full of personality because the mix of tender noodles, colorful veggies, and juicy chicken hits every craving in one bite.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Wide rice noodles – These soak up all the sauce and give the dish its signature chewy texture.
• Chicken breast – Adds hearty protein that balances out the heat and sweetness of the sauce.
• Bell peppers – Brings crunch and a touch of natural sweetness.
• Zucchini – Softens slightly in the pan and absorbs flavor beautifully.
• Green onions – Adds sharpness and a pop of color.
• Garlic – A must-have for that deep savory foundation.
• Thai basil – Provides the aromatic kick that makes this dish unique.
• Soy sauce – The salty, umami base of the stir-fry sauce.
• Oyster sauce – Adds depth and slight sweetness to round out the flavors.
• Fish sauce – A little goes a long way in bringing authentic Thai flavor.
• Brown sugar – Balances the salty and spicy elements.
• Red chili flakes – Brings the heat that makes drunken noodles famous.
• Oil – Helps everything cook smoothly in the pan.

Tools You’ll Need

• Large skillet or wok – I use this for stir-frying everything quickly and evenly.
• Saucepan – To soften or boil the rice noodles if they’re dried.
• Knife – Essential for slicing chicken and chopping veggies.
• Cutting board – A sturdy base for all the prep work.
• Tongs – Helps me toss and stir the noodles and veggies without breaking them.
• Mixing bowl – For combining the sauce ingredients.
• Measuring spoons – Keeps the sauce flavors balanced and exact.

Instructions

Step 1: Prep the Noodles

I soak the rice noodles in hot water if they’re dried or boil them briefly if needed until they’re just tender then I drain and set them aside so they don’t overcook.

Step 2: Make the Sauce

In a bowl I whisk together soy sauce, oyster sauce, fish sauce, brown sugar, and chili flakes until the sugar dissolves completely.

Step 3: Cook the Chicken

I heat a bit of oil in a large skillet or wok over medium-high heat then I add the sliced chicken and cook until it’s browned and cooked through.

Step 4: Add Veggies and Garlic

Once the chicken is ready I add the garlic, bell peppers, zucchini, and green onions and stir-fry them for 3–4 minutes until they’re just tender but still vibrant.

Step 5: Add Noodles and Sauce

I toss in the drained noodles and pour the sauce over everything then I stir well to combine letting the noodles soak up all that bold flavor.

Step 6: Finish with Thai Basil

Just before turning off the heat I throw in a generous handful of Thai basil leaves and stir until they wilt slightly and perfume the dish.

Tips

If you like it extra spicy I sometimes add fresh Thai chilies or a drizzle of chili oil. You can also swap chicken for shrimp or tofu depending on your mood. I’ve also found that adding a squeeze of lime at the end brings a pop of brightness that takes the dish over the top.

Ways to Serve

Thai drunken noodles are perfect all on their own but I like to serve them with a side of cucumber salad to cool down the heat. For a party, I might even make them alongside Thai spring rolls or grilled satay skewers.

Frequently Asked Questions

Can I make Thai Drunken Noodles vegetarian?

Yes! Use tofu instead of chicken and swap the fish sauce for soy sauce or a vegetarian alternative.

How do I store leftover Thai Drunken Noodles?

Store them in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or extra sauce to refresh them.

Do I have to use Thai basil in Thai Drunken Noodles?

Thai basil has a unique flavor but regular basil can work in a pinch if that’s all you have.

See You in the Kitchen

I hope you try these Thai drunken noodles and enjoy the bold, fiery flavors as much as I do! It’s one of those dishes that never fails to impress and comes together faster than takeout.

Happy Cooking!

Print