If you’re craving a dish that bursts with bold, vibrant flavors and quick, satisfying comfort, this Drunken Noodles Recipe is an absolute must-try. This Thai street food classic brings together wide rice noodles, fiery red chilis, fragrant Thai basil, and a perfect blend of savory sauce elements to create a meal that’s hearty, spicy, and downright addictive. Whether it’s a casual weeknight or a weekend treat, this dish will have you coming back for more with every bite.
Ingredients You’ll Need
Gathering your ingredients is simple, yet each component plays an essential role in creating the perfect harmony of taste, texture, and color in this Drunken Noodles Recipe. From the chewy rice noodles to the fragrant Thai basil, every ingredient contributes to the dish’s signature flair.
- 8 ounces wide rice noodles: Provide the chewy, silky base that soaks up all the delicious sauce.
- 1/3 cup oyster sauce: Brings a rich, salty depth that balances the spice perfectly.
- 3 tablespoons soy sauce: Adds umami and a slight saltiness to enhance the flavor layers.
- 1 teaspoon fish sauce: Offers a subtle briny punch that is hallmark to authentic Thai cuisine.
- 1 tablespoon brown sugar: Introduces a touch of sweetness that rounds out the savory and spicy notes.
- 2 tablespoons water: Helps to adjust the sauce consistency for perfect coating.
- 2 teaspoons sesame oil: Infuses a warm, nutty aroma that elevates the dish.
- 1 tablespoon vegetable oil: Used for stir-frying and achieving that perfect sear on the meat and veggies.
- 1/2 onion (sliced thin): Adds sweetness and texture as it softens during cooking.
- 1 pound chicken breast (chopped bite-size): Tender protein that soaks up every bit of sauce and spice.
- 2 red Thai chilis (seeds removed and chopped): Pack heat and a burst of bright red color.
- 1 red bell pepper (sliced thin): Brings subtle sweetness and crunch.
- 4 green onions (cut into 2-inch pieces): Add freshness and a mild oniony bite.
- 3 cloves garlic (minced): Essential for that pungent, savory background flavor.
- 1 cup Thai basil leaves: The aromatic herb that sets this recipe apart with its slightly spicy, licorice-like flavor.
How to Make Drunken Noodles Recipe
Step 1: Prepare the noodles
Start by cooking the wide rice noodles exactly as the package instructs, but be careful—they can quickly go from perfect to mushy. You want them just al dente so they have that lovely chew. Once cooked, rinse the noodles with cold water to stop further cooking and prevent them from sticking together when you stir-fry later. This little step is a game changer for texture.
Step 2: Mix the sauce
Whisk together the oyster sauce, soy sauce, fish sauce, brown sugar, and water in a small bowl. Set this flavor-packed sauce aside because it’s the magic that ties the whole dish together with the perfect balance of salty, sweet, and umami.
Step 3: Cook the chicken
Heat the sesame oil in a large skillet over medium heat. Once the oil is shimmering, add the bite-sized chicken pieces, sprinkle with a pinch of salt, and sauté until golden brown and cooked through. This step ensures your chicken is juicy and flavorful. Remove the chicken from the pan and set it aside for now.
Step 4: Cook the vegetables
In the same skillet, add the vegetable oil and sliced onion. Cook until the onion softens and begins to turn transparent, about 3 to 4 minutes. Then toss in the chopped red Thai chilis, red bell pepper, and green onions, cooking for another 4 to 5 minutes until they soften. Finally, stir in the minced garlic and let it cook for just a minute more until fragrant. These steps build layers of flavor as the vegetables meld together.
Step 5: Combine everything
Return the cooked chicken to the skillet with your vegetables. Then add the prepared noodles along with the sauce you whisked up earlier. Toss everything together gently but thoroughly, letting the noodles and chicken soak up the richly scented sauce. Finally, fold in the vibrant Thai basil leaves and toss just until they wilt. The aroma in your kitchen at this point? Pure bliss.
Step 6: Final cook and serve
Give the whole stir-fry a couple more minutes over medium heat to warm everything through and marry those beautiful flavors. Once everything is piping hot and perfectly coated in sauce, your Drunken Noodles Recipe is ready to enjoy.
How to Serve Drunken Noodles Recipe
Garnishes
To elevate your Drunken Noodles Recipe even more, consider garnishing with extra fresh Thai basil for a pop of color and aroma. A wedge of lime on the side adds a refreshing tang if you want to brighten up the dish with a squeeze of citrus. For those who like it extra spicy, a sprinkle of crushed red pepper flakes or chopped fresh chilis on top will add a lovely kick.
Side Dishes
This dish packs so much flavor and substance that it stands beautifully on its own. However, if you want to create a full meal, pairing it with a simple cucumber salad or a light, crunchy Asian slaw offers a cool contrast. Steamed jasmine rice is optional but can be great to soak up any leftover sauce if you want extra carbs.
Creative Ways to Present
For a fun twist, serve the Drunken Noodles Recipe inside hollowed-out bell peppers for a vibrant presentation that doubles as a scoop. Or you can plate individual portions in crisp lettuce cups for an appealing appetizer-style option. Using a garnish of chopped peanuts or toasted sesame seeds can also add an unexpected crunch that delights the senses.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though this recipe is so good, it might not!), store them in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making for an even tastier next-day meal.
Freezing
This Drunken Noodles Recipe freezes well, making it an excellent candidate for batch cooking. Just portion out the cooled dish into freezer-safe containers or bags, and freeze for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat with a splash of water or broth to keep the noodles moist. Alternatively, you can microwave it in short bursts, stirring in between, so the dish heats evenly without drying out. Add fresh basil at the end to revive that bright aroma and flavor.
FAQs
What makes this dish “drunken” noodles?
The name “drunken noodles” is believed to come from its spicy kick that’s perfect for sobering up after a night of drinking, or simply its reputation as a flavorful and easy-to-make dish to enjoy casually. The vibrant heat and aromatic basil make it irresistibly tasty regardless of the backstory.
Can I substitute the chicken for another protein?
Absolutely! This Drunken Noodles Recipe works beautifully with shrimp, beef, tofu, or even just vegetables to suit your dietary preferences or what you have on hand. Just adjust cooking times accordingly so your protein is cooked perfectly.
What if I can’t find Thai basil?
If Thai basil isn’t available, you can substitute with sweet basil or even fresh mint leaves for a different but still fresh herbal note. While the flavor won’t be exact, it will still add a vibrant finish to the dish.
How spicy is this dish? Can I adjust the heat?
The heat level depends on how many Thai chilis you use and whether you include the seeds. For a milder version, use fewer chilis or substitute with a milder pepper. You can always add more chili later if you like it hotter!
What type of noodles should I use?
Wide rice noodles are traditional and ideal because they have a great texture and absorb the sauce well. You can find them fresh or dried in Asian markets. If unavailable, flat rice noodles or even fettuccine can be alternates in a pinch, though the texture will change slightly.
Final Thoughts
This Drunken Noodles Recipe is a fantastic way to bring authentic Thai flavors to your kitchen without fuss or complicated techniques. Its perfect balance of spicy, savory, and aromatic notes will soon make it one of your top go-to meals. Dive in with your favorite protein or keep it veggie-forward, but whatever you do, enjoy every vibrant, delicious bite!
Print
Drunken Noodles Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Description
Drunken Noodles is a flavorful Thai stir-fry featuring tender wide rice noodles tossed with chicken, vibrant vegetables, and a savory sauce made of oyster sauce, soy sauce, and fish sauce. Infused with aromatic garlic, Thai basil, and spicy chilis, this dish is perfect for a quick and satisfying weeknight meal that balances heat and savory notes beautifully.
Ingredients
Noodles and Sauce
- 8 ounces wide rice noodles
- 1/3 cup oyster sauce
- 3 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons water
- 2 teaspoons sesame oil
Main Ingredients
- 1 tablespoon vegetable oil
- 1/2 onion, sliced thin
- 1 pound chicken breast, chopped into bite-size pieces
- 2 red Thai chilis, seeds removed and chopped
- 1 red bell pepper, sliced thin
- 4 green onions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 cup Thai basil leaves
Instructions
- Prepare the Noodles: Cook the wide rice noodles according to the package directions, taking care not to overcook. Aim for just al dente to avoid mushiness, then rinse them thoroughly with cold water to stop the cooking process and prevent them from sticking together when stir-frying.
- Make the Sauce: In a bowl, whisk together oyster sauce, soy sauce, fish sauce, brown sugar, and water. Set this flavorful sauce mixture aside for later use.
- Cook the Chicken: Heat sesame oil in a large skillet over medium heat. Once hot, add the chicken pieces, sprinkle with salt, and cook until browned and fully cooked through. Remove the cooked chicken from the skillet and set it aside.
- Sauté Vegetables: Add vegetable oil to the same skillet, then add the sliced onions. Cook for 3 to 4 minutes until softened. Next, add chopped red Thai chilis, sliced red bell pepper, and green onions. Continue cooking for 4 to 5 minutes until the vegetables are tender. Stir in the minced garlic and cook for another minute until fragrant.
- Combine and Toss: Return the cooked chicken to the skillet. Add the prepared noodles, sauce mixture, and Thai basil leaves. Toss everything together thoroughly, ensuring the noodles, chicken, and vegetables are evenly coated with the sauce and fragrant basil.
- Final Cook: Continue cooking the combined ingredients for a few more minutes, just until everything is warmed through and flavors are well blended. Serve immediately for best taste and texture.
Notes
- To prevent noodles from sticking, rinse them under cold water after cooking and toss lightly with a little oil if not cooking immediately.
- Adjust the level of heat by varying the number of red Thai chilis or removing their seeds completely for less spice.
- For a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce.
- Cook the noodles al dente as they finish cooking in the stir-fry to avoid mushy texture.
- Use fresh Thai basil for the authentic flavor; regular basil can be used in a pinch but will alter the dish’s taste.
