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Drunken Noodles Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/drunken-noodles-recipe/