If you’re in the mood for a meal that bursts with bold flavors, vibrant colors, and pure culinary joy, Drunken Noodles is the dish for you. This famous Thai stir-fry balances spicy chilies, aromatic garlic, a savory sauce, and silky rice noodles in the most soul-satisfying way possible. Ready in just 30 minutes and easily customizable, Drunken Noodles is a go-to recipe for adventurous weeknight dinners or impressing your foodie friends.
Ingredients You’ll Need
Drunken Noodles comes together with a handful of straightforward ingredients, each one important for building its signature punchy flavor and irresistible texture. Many of these are probably already in your pantry, but each brings something special, so don’t be tempted to skip!
- Wide rice noodles: Their chewy, slippery texture is foundational to authentic Drunken Noodles—look for wide, flat varieties for best results.
- Vegetable oil: Neutral oil for high-heat stir-frying, keeping everything from sticking.
- Garlic (minced): Freshly minced cloves deliver that aromatic foundation; don’t skimp here.
- Thai bird chilies or red chili: These supply the heat—use more or less to match your spice preferences.
- Chicken breast or thighs (thinly sliced): Provides hearty protein; thighs stay juicier during cooking.
- Red bell pepper (sliced): Adds crunch and an appealing pop of color.
- Small onion (sliced): Sweetens as it cooks, playing off the spicy and savory accents.
- Thai basil leaves: The secret fragrance—anise-like and peppery, absolutely key to the Drunken Noodles experience.
- Soy sauce: Gives salty umami depth to the stir-fry sauce base.
- Oyster sauce: Lends sweet, savory richness that clings beautifully to the noodles.
- Fish sauce: Adds complexity and signature Thai savoriness.
- Dark soy sauce: For color and a deeper molasses-like undertone.
- Sugar: Just enough to round out the sauce and balance the heat.
- Water: Loosens the sauce, ensuring every noodle gets coated.
How to Make Drunken Noodles
Step 1: Prepare the Rice Noodles
Start by cooking your wide rice noodles according to package instructions—usually by soaking or boiling them until just al dente. Drain them well and set aside. This keeps the noodles from getting mushy once they hit the hot pan and ensures the perfect chewy bite in your finished Drunken Noodles.
Step 2: Mix the Stir-Fry Sauce
In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and water. Give it a quick stir until the sugar is dissolved. This one-bowl sauce is what gives Drunken Noodles their signature glossy look and rich, savory-sweet flavor in every bite.
Step 3: Sauté the Aromatics
Heat your vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced chilies, stir-frying for about 30 seconds until the aromatics leap out of the pan. This step scents your whole kitchen and forms the flavor backbone for the rest of the dish.
Step 4: Cook the Chicken
Toss in your sliced chicken and stir-fry for 4 to 5 minutes or until it’s browned and cooked through. Stir often so every piece gets that savory sear—this is key for juicy, flavorful meat throughout your Drunken Noodles.
Step 5: Add the Vegetables
Add the bell pepper and onion, and stir-fry for another 2 to 3 minutes. The goal is to keep them slightly crisp—a contrast to the tender noodles. Those bright red and deep purple tones promise visual and edible excitement.
Step 6: Combine Noodles and Sauce
Add your drained rice noodles right into the pan along with the sauce mixture. Use tongs or two spatulas to toss and fold everything together until the noodles are well coated and heated through. The transformation happens here: suddenly, it just looks like Drunken Noodles!
Step 7: Finish with Thai Basil
Turn off the heat, add in your Thai basil leaves, and stir for about 30 seconds until they’re wilted and fragrant. This fresh herbal finish makes the dish explosively aromatic—don’t skip it even if you substitute with sweet basil.
How to Serve Drunken Noodles
Garnishes
A handful of fresh Thai basil leaves on top is iconic, but extra sliced chilies or a wedge of lime let everyone customize their heat and tang. For an extra sprinkle of drama, try a dusting of crispy shallots or toasted sesame seeds—simple, but so elevated.
Side Dishes
Pair your Drunken Noodles with a cooling cucumber salad, some pickled veggies, or even Thai iced tea to balance the heat and bring freshness to the table. These sides make the meal a real Thai-style feast with minimal extra effort.
Creative Ways to Present
For a party spread, serve Drunken Noodles in individual bowls with chopsticks and mini bottles of sriracha for each guest. Or, pile everything onto a big platter with family-style flair, surrounded by lime wedges and bowls of fresh herbs for DIY garnishing.
Make Ahead and Storage
Storing Leftovers
Leftover Drunken Noodles keep deliciously in the refrigerator for up to 3 days. Transfer any extras to an airtight container as soon as they cool, and you’ll be rewarded with quick, crave-worthy lunches all week.
Freezing
You can freeze Drunken Noodles in a pinch, though the noodles do get a bit softer after thawing. Scoop cooled portions into freezer-safe bags or containers, squeezing out as much air as possible, and use within a month for best flavor and texture.
Reheating
To reheat, quickly stir-fry the noodles in a splash of oil or water to revive their springy texture. The microwave works in a hurry, too—just cover with a damp paper towel to keep everything moist and irresistible.
FAQs
What’s the story behind the name “Drunken Noodles”?
Despite the catchy name, there’s no alcohol in traditional Drunken Noodles! The dish is famously spicy and believed to be a favorite late-night meal for revelers needing something bold and satisfying after a big night out.
Can I make Drunken Noodles vegetarian or vegan?
Absolutely! Use firm tofu in place of chicken, swap in vegetarian oyster sauce, and opt for a vegan fish sauce or extra soy sauce. The results are just as punchy and delicious.
Is Thai basil really necessary for Drunken Noodles?
Thai basil imparts a unique, peppery-anise aroma that’s hard to mimic, but if you can’t find it, regular sweet basil will work in a pinch. Even with a substitute, your Drunken Noodles will still shine.
How spicy are Drunken Noodles?
They can be fiery if you use a lot of bird’s eye chilies but are easy to adapt to your spice comfort. Scale down the chilies or remove seeds for a milder dish, or amp it up for a true Thai-level kick.
What type Main Course
Wide, fresh rice noodles are traditional, but dried wide rice sticks work beautifully if fresh aren’t available. Avoid thin noodles, as their texture won’t deliver that signature slurp.
Final Thoughts
There’s a reason Drunken Noodles are always met with empty plates and big grins—the flavors are simply irresistible. Whether you’re brand new to Thai cooking or already obsessed, give this vibrant recipe a try and savor that unforgettable punch of noodles, veggies, and spice. Your taste buds will thank you!
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Drunken Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and flavorful recipe for Drunken Noodles, a popular Thai stir-fry dish featuring wide rice noodles, tender chicken, vibrant vegetables, and aromatic Thai basil, all tossed in a savory and slightly spicy sauce. Perfect for a quick and satisfying meal!
Ingredients
Rice Noodles:
- 8 ounces wide rice noodles
Stir-Fry:
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 2 Thai bird chilies or 1 red chili (sliced, adjust to taste)
- 1 pound chicken breast or thighs (thinly sliced)
- 1 red bell pepper (sliced)
- 1 small onion (sliced)
- 1 cup Thai basil leaves
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon water
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a small bowl, mix together soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and water.
- Stir-Fry: Heat oil in a large skillet or wok. Add garlic and chilies, stir-fry until fragrant. Add chicken, cook until browned. Add bell pepper and onion, stir-fry until tender. Add cooked noodles and sauce, toss until coated and heated through.
- Finish: Stir in Thai basil, cook briefly until wilted. Serve hot.
Notes
- For a vegetarian version, substitute tofu for the chicken and use vegetarian oyster sauce and soy sauce.
- Thai basil adds a distinct flavor, but sweet basil can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 940mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 80mg
