Drunken Noodles Recipe

Introduction

Drunken Noodles is a flavorful Thai stir-fry dish featuring wide rice noodles tossed with tender chicken, fresh vegetables, and a spicy, savory sauce. It’s a quick and satisfying meal that’s perfect for weeknight dinners or whenever you’re craving something bold and comforting.

Ingredients

• 8 oz wide rice noodles
• 2 Tbsp sesame oil (or canola oil)
• 2 shallots, chopped
• 2 carrots, thinly sliced
• 1 large chicken breast, chopped (or shrimp or tofu)
• 3 large cloves of garlic, minced
• ½ teaspoon fresh minced ginger
• 1 zucchini, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 green onions, chopped
• 1 roma tomato, sliced
• 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped
• 3 Tbsp oyster sauce
• ⅓ cup low sodium soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons brown sugar
• 2 Tbsp water
• 1 teaspoon Thai red chili paste (or more to taste; substitute sriracha or crushed red pepper flakes)

Instructions

1. Step 1: Cook the rice noodles according to package instructions, then drain and set aside.
2. Step 2: In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, brown sugar, water, and Thai red chili paste. Set this sauce mixture aside.
3. Step 3: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the chopped shallots and sliced carrots and cook for about 2 minutes until slightly softened.
4. Step 4: Add the remaining 1 tablespoon of oil to the pan. Then add the chopped chicken and season with black pepper. Stir-fry until the chicken is cooked through.
5. Step 5: Add the minced garlic and ginger to the pan and cook for about 10 seconds until fragrant.
6. Step 6: Stir in the green bell pepper, zucchini, tomato slices, and the white parts of the green onions. Cook for about 2 minutes until the vegetables are slightly tender.
7. Step 7: Add the cooked noodles to the pan and pour the sauce mixture over them. Toss everything together and cook for a few more minutes until the noodles are warmed through and fully coated in the sauce.
8. Step 8: Remove the pan from heat and gently stir in the chopped basil leaves.
9. Step 9: Serve the Drunken Noodles immediately, garnished with the remaining green onions and extra chili sauce, sriracha, or crushed red pepper flakes for added spice.

Tips & Variations

• For a vegetarian version, substitute chicken with firm tofu and use a vegetarian oyster sauce or additional soy sauce.
• If you prefer less heat, reduce the amount of chili paste or use milder chili sauces like sriracha in smaller amounts.
• Fresh Thai Holy Basil gives the authentic flavor, but regular basil works well if you can’t find it.
• Soak the rice noodles in warm water before cooking to ensure they stay tender and do not stick together.

Storage

Store any leftover Drunken Noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water before reheating can help loosen the noodles if they have dried out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different proteins in this recipe?

Yes, Drunken Noodles work well with chicken, shrimp, beef, pork, or tofu. Just adjust the cooking time to ensure your chosen protein is cooked properly.

What if I can’t find Thai red chili paste?

You can substitute Thai red chili paste with sriracha sauce or crushed red pepper flakes. Adjust the amount according to your preferred spice level.

Drunken Noodles Recipe

Print Recipe

★★★★★

5 from 64 reviews

Drunken Noodles is a vibrant and flavorful Thai stir-fry featuring wide rice noodles, tender chicken, and an array of fresh vegetables tossed in a spicy savory sauce made with oyster sauce, soy sauce, and Thai red chili paste. This quick and easy one-pan dish delivers a perfect balance of sweet, salty, spicy, and aromatic notes, accented with fragrant holy basil, making it an ideal weeknight dinner bursting with authentic Thai flavors.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 3-4 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 oz wide rice noodles
• 2 Tbsp sesame oil (or canola oil)
• 2 shallots, chopped
• 2 carrots, thinly sliced
• 1 large chicken breast, chopped (or shrimp or tofu)
• 3 large cloves of garlic, minced
• ½ teaspoon fresh minced ginger
• 1 zucchini, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 green onions, chopped
• 1 roma tomato, sliced
• 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped

Sauce Ingredients

• 3 Tbsp oyster sauce
• 1/3 cup low sodium soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons brown sugar
• 2 Tbsp water
• 1 teaspoon Thai red chili paste (more or less to taste, or substitute sriracha or crushed red pepper flakes)

Instructions

1. Prepare the noodles: Cook the wide rice noodles according to the package instructions until they are al dente. Drain and set aside.
2. Mix the sauce: In a small bowl, combine oyster sauce, low sodium soy sauce, fish sauce, brown sugar, water, and Thai red chili paste. Stir well to dissolve the sugar and set the sauce mixture aside.
3. Sauté aromatics and vegetables: Heat 1 tablespoon of sesame oil in a wok or large skillet over high heat. Add chopped shallots and thinly sliced carrots, cooking for about 2 minutes until they start to soften.
4. Cook the chicken: Add another tablespoon of oil to the pan. Add the chopped chicken breast, season with freshly ground black pepper, and cook until the chicken is cooked through, approximately 4-5 minutes.
5. Add garlic, ginger, and additional vegetables: Stir in minced garlic and fresh minced ginger, cooking for about 10 seconds until fragrant. Then add sliced green bell pepper, zucchini, roma tomato slices, and the white parts of the chopped green onions. Cook for another 2 minutes to slightly soften the vegetables.
6. Toss noodles and sauce: Add the cooked noodles to the pan. Pour the prepared sauce over the noodles and toss everything together, cooking for a few minutes until the noodles are heated through and well coated with the sauce.
7. Finish with basil: Remove the pan from heat and stir in the chopped Thai holy basil leaves until they wilt and release their aroma.
8. Serve: Plate the drunken noodles immediately, garnished with the remaining green onion tops and additional chili sauce, sriracha, or crushed red pepper flakes if extra spice is desired.

Notes

• Substitute chicken with shrimp or firm tofu for different variations.
• Fresh Thai Holy Basil provides the authentic flavor, but regular sweet basil can be used if unavailable.
• Adjust the amount of chili paste or sriracha to control the dish’s spiciness.
• Use low sodium soy sauce to reduce salt content while maintaining flavor balance.
• For gluten-free option, ensure oyster sauce and soy sauce are gluten-free certified.

Keywords: Drunken Noodles, Pad Kee Mao, Thai noodles, spicy noodles, chicken stir fry, Thai basil noodles