Thai Drunken Noodles Recipe
Drunken Noodles are a fast, fiery Thai dish packed with bold flavor and aromatic basil. This savory stir-fry is ready in just 30 minutes, making it a perfect weeknight meal.
Featuring tender chicken, vibrant vegetables, and a spicy umami sauce, Drunken Noodles are a favorite for lovers of Thai cuisine and comforting one-pan dinners.
Ingredients That Make Drunken Noodles Unforgettable
Wide rice noodles – The chewy, silky base that absorbs all the spicy, savory sauce.
Sesame oil – Adds a nutty richness and classic stir-fry aroma.
Shallots – Provide a sweet, mellow depth that enhances the dish’s complexity.
Carrots – Bright and crisp, they add natural sweetness and texture.
Chicken breast – Lean and hearty protein that soaks up the sauce beautifully. Tofu or shrimp work equally well.
Garlic & fresh ginger – The bold aromatics that give the dish its fragrant backbone.
Zucchini & green bell pepper – Lightly sautéed for a satisfying crunch and freshness.
Green onions – Lend a punchy finish and a pop of color.
Roma tomato – Slightly soft and sweet, adding juiciness to the mix.
Thai Holy Basil – Essential for authentic flavor with a peppery, anise-like bite. Regular basil can be used in a pinch.
For the sauce:
- Oyster sauce – Brings a deep umami flavor.
- Soy sauce (low sodium) – The salty foundation of the sauce.
- Fish sauce – Adds depth and that quintessential Thai essence.
- Brown sugar – Balances the heat with a touch of sweetness.
- Thai red chili paste – The fiery heart of the dish. Customize the heat to your taste.
How to Make Drunken Noodles Step-by-Step
The process is quick and exciting—classic stir-fry style. Start by soaking the rice noodles, then whip up the sauce. Stir-fry your aromatics and veggies, followed by chicken or your protein of choice. Toss in the noodles and sauce, cook until steaming hot, then finish with a generous handful of Thai basil. Dinner is served.
Recipe Tips for Perfect Drunken Noodles Every Time
For authentic texture, avoid overcooking the rice noodles—they should be tender but still springy. Thai Holy Basil adds an unmistakable flavor, but regular basil works if you’re in a pinch. To control the heat, start with less chili paste and adjust after tasting. For a vegetarian version, skip the fish sauce and choose tofu as your protein.
How to Store Leftover Drunken Noodles
Drunken Noodles store well in the fridge for up to 3 days in an airtight container. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Freezing isn’t ideal, as the noodles may become mushy when thawed.
Frequently Asked Questions
Can I use dry noodles instead of fresh?
Yes, dry wide rice noodles work well. Soak or cook according to package directions before stir-frying.
What’s a good substitute for Thai basil?
Regular basil can be used, though it lacks the peppery kick. Add a pinch of ground anise for closer flavor.
Is this dish very spicy?
It can be! Adjust the amount of chili paste to suit your heat preference.
Can I make Drunken Noodles gluten-free?
Yes—use gluten-free soy sauce and make sure your oyster and fish sauces are certified gluten-free.
Drunken Noodles
Ingredients
- 1 zucchini thinly sliced
- 1/3 cup low sodium soy sauce
- 3 Tbsp oyster sauce
- 2 Tbsp sesame oil or canola
- 2 teaspoons fish sauce
- 1 large chicken breast chopped (or shrimp or tofu)
- 1 green bell pepper thinly sliced
- 2 shallots chopped
- 1 cup fresh Thai Holy Basil leaves or regular basil, roughly chopped
- 8 oz wide rice noodles
- 2 green onions chopped
- 1 roma tomato sliced
- 2 Tbsp water
- ½ teaspoon fresh minced ginger
- 3 large cloves of garlic minced
- 2 carrots thinly sliced
- 2 teaspoons brown sugar
- 1 teaspoon Thai red chili paste adjust to taste, or substitute with sriracha or red pepper flakes
Instructions
- Boil the rice noodles as per the package instructions until tender, then drain and set aside. In a small bowl, thoroughly whisk together the oyster sauce, soy sauce, fish sauce, brown sugar, water, and chili paste to form a cohesive sauce.
- Heat one tablespoon of oil in a large skillet or wok over high flame. Sauté the chopped shallots and sliced carrots for about two minutes until slightly softened. Introduce the second tablespoon of oil along with the chicken pieces, seasoning lightly with pepper, and cook thoroughly. Stir in the minced garlic and ginger, letting them release their aroma for about 10 seconds.
- Incorporate the zucchini, green bell pepper, tomato slices, and the white parts of the green onions. Cook for another two minutes, stirring frequently.
- Add the drained noodles into the pan, then pour the prepared sauce over the mixture. Toss everything together to ensure even coating, and let it heat through for several minutes.
- Take off the heat and gently fold in the chopped Thai basil. Serve promptly, garnished with the remaining green onion tops and, if desired, a dash of extra chili paste, sriracha, or crushed red pepper for heightened spice.
