Thai Drunken Noodles are the ultimate answer when you’re craving something quick, bold, and full of vibrant Thai flavors to jolt your tastebuds awake. This irresistible stir-fry tosses silky rice noodles with juicy chicken (or tofu), crisp bell peppers, savory sauces, and fresh Thai basil, all kissed with spicy chilies. The best part? You get all the authenticity of your favorite Thai restaurant dish in under 30 minutes at home. Once you taste these famously addictive noodles, you’ll see why Thai Drunken Noodles always have a spot in my weeknight dinner rotation!
Ingredients You’ll Need
Every ingredient in Thai Drunken Noodles plays its own crucial part, lending unique flavors, textures, or colors to make this dish truly special. The beauty lies in its simplicity: a handful of pantry staples and fresh produce combine to create a crowd-pleaser that practically cooks itself!
- Wide rice noodles: These chewy, slippery noodles soak up every drop of garlicky, spicy sauce and are essential for that street food feel.
- Vegetable oil: A neutral oil lets the powerful flavors of garlic, chilies, and basil shine without interfering.
- Garlic (minced): Four cloves might sound like a lot, but trust me, they’re the backbone of the signature punchy aroma.
- Thai bird chilies or red chili flakes: The spice is what sets these noodles apart; use more or less to fit your heat tolerance.
- Chicken breast or tofu (sliced): Both soak up the sauce beautifully; tofu makes the dish vegetarian-friendly and just as satisfying.
- Bell peppers (sliced): Their sweetness and crunch add color and balance to the fiery, saucy noodles.
- Onion (sliced): Sautéed until just-tender, onion brings mellow sweetness and heartiness.
- Thai basil leaves: This is the soul of the dish; its peppery, anise-like flavor is irreplaceable (but sweet basil can pinch-hit if needed).
- Soy sauce: The savory base for the sauce, adding depth and saltiness.
- Oyster sauce: Lends a hint of briny sweetness that’s classic in Thai stir-fries.
- Fish sauce: Just a splash injects authentic complexity—funky in the best way.
- Sugar: A touch balances out all the salty, spicy, and herbal notes.
- Dark soy sauce (for color): Intensifies the rich brown hue and adds a subtle note of sweetness.
How to Make Thai Drunken Noodles
Step 1: Prep and Cook the Noodles
Start by cooking your wide rice noodles just until tender, according to the package. It’s important not to overcook them—soft but not mushy is the goal. Once they’re ready, drain and set aside. This way, your Thai Drunken Noodles will have that perfect chewy texture when you toss everything together.
Step 2: Sizzle Aromatics
Heat the vegetable oil in a large skillet or wok over medium-high. Toss in the minced garlic and your chosen chilies, and let them sizzle for about 30 seconds. You’ll know they’re ready as soon as the kitchen fills with a mouthwatering, spicy aroma.
Step 3: Cook Chicken or Tofu
Add the sliced chicken or tofu to the aromatic oil. Stir-fry for three to five minutes, letting it get beautifully browned and cooked through. This is where the protein really soaks up all that garlicky, spicy flavor!
Step 4: Stir-Fry the Veggies
Add in the bell peppers and onions next. Stir-fry for two or three minutes, just enough to let them soften slightly but still retain a nice crunch. It’s this balance that gives Thai Drunken Noodles so much great texture.
Step 5: Mix Up the Sauce
While everything is sizzling, whisk together the soy sauce, oyster sauce, fish sauce, sugar, and dark soy sauce in a small bowl. This blend makes the magic sauce—the one that gives the noodles their irresistible, savory depth and gorgeous color.
Step 6: Combine Everything
Add the drained rice noodles into the hot pan, then drizzle the sauce mixture over everything. Using tongs or two large spoons, gently toss everything together. You want those noodles glossy and evenly coated, soaking up every last bit of sauce.
Step 7: Finish with Thai Basil
Just before serving, add the Thai basil leaves and stir until they’re just wilted—about 30 seconds. The fragrance will leap from the pan! Serve your hot, fresh Thai Drunken Noodles straight away, at their aromatic, saucy best.
How to Serve Thai Drunken Noodles
Garnishes
A handful of fresh Thai basil leaves on top adds even more aroma and color. Feel free to scatter on a few extra chili slices for spice lovers or a squeeze of lime for brightness. Chopped scallions or a sprinkle of toasted sesame seeds add a pretty finishing touch and a delicate pop of flavor.
Side Dishes
Thai Drunken Noodles are wonderfully filling but pair beautifully with light, crisp accompaniments. Try a simple cucumber salad, some steamed edamame, or Thai-style spring rolls. A cooling Thai iced tea or crisp lager will balance the bold heat perfectly!
Creative Ways to Present
For a fun twist, serve your noodles in a big shared platter at the center of the table for a family-style meal. You can also serve individual noodle bowls garnished with different toppings so everyone can customize their Thai Drunken Noodles just how they like them.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftovers, pop them into an airtight container and refrigerate. Thai Drunken Noodles will stay tasty for up to three days, and the flavors even have time to mingle and deepen overnight.
Freezing
Freezing is possible, but the noodles may soften and break a bit after thawing. If you choose to freeze, portion the noodles in airtight containers and use within a month for best taste and texture. Let them thaw overnight in the fridge before reheating.
Reheating
To reheat, splash a bit of water or broth into the noodles before warming gently in a skillet. Stir frequently, just until heated through—the noodles will come back to life, and all those savory notes shine again. Avoid the microwave if you can, as it can make the noodles gummy.
FAQs
Are Thai Drunken Noodles really made with alcohol?
Despite the quirky name, there’s no alcohol in the dish at all! The story goes that these noodles were invented to pair perfectly with a cold drink or to revive someone after a late night out—hence the “drunken.” The punchy flavor alone is enough to wake up your senses!
Can I make Thai Drunken Noodles vegetarian or vegan?
Absolutely! Simply use tofu instead of chicken, and swap the fish sauce and oyster sauce for mushroom soy sauce or all-purpose vegetarian stir-fry sauces. You’ll still get all that wonderful umami and spice.
What if I can’t find Thai basil?
Regular Italian basil will work in a pinch, though the flavor is a bit sweeter and less peppery. For a closer match, you might combine sweet basil with a few mint leaves for that hint of peppery, herby freshness.
How spicy are Thai Drunken Noodles?
Spice levels can be tailored to your taste. The dish should have a pleasant kick, but if you’re heat-sensitive, reduce the number of chilies or use mild red pepper flakes. Likewise, spice fiends can ramp it up with extra chilies!
Can I add more vegetables or use different proteins?
Yes! Thai Drunken Noodles are endlessly flexible. Try adding broccoli, snap peas, baby corn, or swapping in shrimp, beef, or pork for the protein. Just adjust the cooking time to suit whatever extras you toss in.
Final Thoughts
Make a batch of Thai Drunken Noodles just once, and you’ll see why this fiery, saucy dish is a favorite in Thai kitchens and home cooks’ repertoires alike. It’s quick, wildly satisfying, and always a crowd-pleaser—so go ahead, whip up a pan and enjoy the delicious adventure for yourself!
Print
Thai Drunken Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
Spice up your dinner with this delicious Thai Drunken Noodles recipe. Made with tender rice noodles, chicken or tofu, and a flavorful sauce, this dish is sure to become a favorite in your home.
Ingredients
Rice Noodles:
- 8 ounces wide rice noodles
Stir-Fry:
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird chilies or 1 teaspoon red chili flakes (adjust to heat preference)
- 1/2 pound chicken breast or tofu, sliced
- 1 cup bell peppers, sliced
- 1/2 cup onion, sliced
- 1/2 cup Thai basil leaves
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon dark soy sauce (for color)
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
- Stir-Fry: Heat oil in a skillet, add garlic and chilies, stir-fry. Add chicken/tofu, cook until browned. Add bell peppers, onion, stir-fry.
- Prepare Sauce: In a bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and dark soy sauce.
- Combine: Add cooked noodles to the skillet, pour in the sauce. Stir-fry until coated and heated through.
- Finish: Stir in Thai basil, cook until wilted. Serve hot.
Notes
- Despite the name, there is no alcohol in Drunken Noodles.
- You can substitute Thai basil with regular basil.
- Adjust the heat level by using more or fewer chilies.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
