Description
Looking for the best Thai drunken noodles? This quick and easy recipe is loaded with bold flavor, fresh veggies, and tender chicken. Perfect for a simple spicy dinner or meal prep idea that’s better than takeout! Great for busy weeknights and Thai food lovers.
Ingredients
- 8 oz wide rice noodles
- 2 chicken breasts sliced
- 1 red bell pepper chopped
- 1 zucchini sliced
- 2 green onions sliced
- 2 cloves garlic minced
- 1 cup Thai basil leaves
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/2 tsp red chili flakes
- 2 tbsp oil
Instructions
- Soak or boil rice noodles according to package instructions. Drain and set aside.
- Mix soy sauce, oyster sauce, fish sauce, brown sugar, and chili flakes in a bowl.
- Heat oil in a skillet or wok. Add chicken and cook until browned and cooked through.
- Add garlic, bell pepper, zucchini, and green onions. Stir-fry for 3–4 minutes.
- Add noodles and sauce. Toss everything to coat evenly.
- Stir in Thai basil leaves just before removing from heat.
- Serve hot and enjoy immediately.
Notes
- Add fresh Thai chilies for extra spice.
- Use tofu for a vegetarian version.
- Try a squeeze of lime at the end for brightness.
- Reheat with a splash of water or soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai