Quick & Zesty Thai Drunken Noodles Recipe For Home Chefs

Whipping up authentic drunken noodles can transport you straight to bangkok’s vibrant street food scene.

Fragrant herbs and bold spices dance across wide rice noodles in this classic dish.

Intense wok heat creates magical caramelization that commercial kitchens rarely achieve.

Street vendors would nod with approval at these perfectly charred noodle strands.

Complex layers of garlic, chili, and soy sauce promise an unforgettable meal.

Fresh basil leaves add a bright, aromatic finish that makes every bite sing.

Let’s unlock the secret to creating restaurant-quality magic right in your kitchen.

Flavor Twists For Thai Drunken Noodles

• Vegetarian Delight: Replace chicken with tofu or tempeh, using extra-firm varieties for best texture and protein boost.
• Seafood Sensation: Swap chicken for shrimp or mixed seafood, adjusting cooking time to prevent overcooking.
• Gluten-Free Option: Use tamari instead of soy sauce, ensuring all other ingredients are certified gluten-free for sensitive diets.
• Low-Carb Alternative: Substitute rice noodles with spiralized zucchini or cauliflower rice to reduce carbohydrate content while maintaining flavor profile.

Best Sides For Thai Drunken Noodles

• Thai Street Food Plating: Serve on a large, colorful ceramic plate with extra fresh basil leaves scattered on top for vibrant presentation.
• Spicy Companion: Pair with a small side of chili oil or sriracha sauce for guests who love extra heat and customizable flavor intensity.
• Fresh Garnish Flair: Sprinkle chopped roasted peanuts and additional sliced green onions over the noodles to add crunch and fresh herbal notes.
• Cool Drink Pairing: Complement the spicy noodles with a refreshing Thai iced tea or a crisp, light lager beer to balance the dish's bold flavors.

Storing Thai Drunken Noodles Properly

• Store leftovers in an airtight container in the fridge for up to 3-4 days. Cool completely before sealing to prevent soggy noodles.
• Transfer to freezer-safe containers, removing excess air. Freeze for 1-2 months. Separate noodles from sauce if possible to maintain texture.
• Place portion in microwave-safe dish. Add 1-2 tablespoons water to prevent drying. Heat in 30-second intervals, stirring between each, until steaming hot.
• Warm in skillet over medium-low heat. Add splash of water or extra sauce. Stir gently to restore moisture and prevent sticking, heating 3-5 minutes until thoroughly warmed.

FAQs

• Is this dish spicy?

The heat level depends on the Fresno peppers. You can adjust the spiciness by removing seeds or using fewer peppers for a milder version.

• Can I make this vegetarian?

Absolutely! Replace chicken with tofu or extra vegetables like mushrooms or eggplant for a plant-based alternative.

• What type of basil works best?

Thai basil is traditional and provides an authentic flavor, but regular sweet basil can also work if Thai basil isn’t available.

• How do I prevent the noodles from sticking together?

Rinse the noodles with cold water after cooking and toss them with a little oil to keep them separated before adding to the stir-fry.

Better Than Takeout Thai Drunken Noodles Overview

Whip Up Flavor Fast: Quick and Easy Weeknight Meal that Packs a Punch

• Customize with Ease: Swap chicken for tofu, shrimp, or keep it vegetarian without missing any deliciousness.
• Restaurant-Quality at Home: Recreate authentic Thai street food flavors without complicated techniques or expensive ingredients.
• One-Pan Wonder: Minimal cleanup with everything cooked in a single skillet, making dinner preparation stress-free and efficient.
• Spice It Up Perfectly: Adjust heat levels by choosing mild or spicy Fresno peppers to match your family's taste preferences.

Ingredients For Thai Drunken Noodles

• Chicken: A protein option that adds hearty texture and flavor to the drunken noodles.

• Rice Noodles: The foundational starch that creates the classic Thai noodle dish texture.

• Soy Sauce, Oyster Sauce, Fish Sauce, Honey, Water: A complex blend of savory, sweet, and umami flavors that forms the signature sauce for the dish.

• Shallots, Garlic, Fresno Peppers, Green Onions: Provide depth of flavor and traditional Thai cooking aromatics.

• Zucchini, Bell Peppers, Carrots: Add color, nutrition, and additional texture to the noodle dish.

• Basil: Offers a fresh, fragrant finish that enhances the overall flavor profile.

• Black Pepper: Adds a subtle heat and rounds out the dish's seasoning.

• Oil: Enables proper sautéing and prevents sticking during the cooking process.

How To Make Better Than Takeout Drunken Noodles

Step 1: Prepare Noodle Base

Boil rice noodles in a pot following package instructions until perfectly tender.

Drain completely and set aside, allowing noodles to rest while preparing other ingredients.

Step 2: Create Flavor Sauce

• Soy sauce
• Oyster sauce
• Fish sauce
• Honey
• Water

Combine all ingredients in a medium bowl until well blended and smooth.

Step 3: Sauté Protein and Aromatics

Heat oil in a large skillet over medium-high heat.

Add chicken and season with black pepper, browning meat on all sides.

• Shallots
• Garlic
• Fresno peppers
• Green onions

Cook until shallots become translucent and garlic releases its fragrant aroma, approximately 2-3 minutes.

Step 4: Incorporate Vegetables

Add zucchini and bell peppers to the skillet.

Sauté for 5 minutes until vegetables soften slightly.

Pour prepared sauce into the skillet and bring to a boil, allowing sauce to thicken and coat ingredients.

Step 5: Finish and Serve

• Cooked noodles
• Carrots
• Fresh basil leaves

Toss everything together, ensuring noodles are completely coated with sauce.

Cook for an additional 3-5 minutes.

Transfer to serving plates and garnish with extra basil.

Enjoy your restaurant-quality Thai drunken noodles!

Tips For Thai Drunken Noodles Perfection

• Add extra Fresno peppers or red chili flakes for a spicier kick that elevates the traditional Thai street food taste.
• Rinse rice noodles with cold water after cooking to prevent them from sticking together and maintain a silky smooth texture.
• Replace chicken with tofu, shrimp, or beef to create a versatile dish that suits different dietary preferences and protein needs.
• Use freshly picked Thai basil leaves right before serving to preserve their aromatic flavor and vibrant green color.
• Adjust sauce ingredients slightly by adding a splash of rice vinegar or lime juice to create a more complex and balanced flavor profile.

Better Than Takeout Thai Drunken Noodles Recipe

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4.7 from 32 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Spicy Thai Drunken Noodles dance with bold flavors and irresistible charm, bringing authentic street food magic straight to your kitchen. Fragrant basil, tender noodles, and zesty sauce promise a delicious adventure that will satisfy your craving for genuine Thai cuisine.

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Ingredients

Scale 1x2x3x

Protein:

• 0.5 pound boneless chicken breast (cut into strips)

Noodles and Sauce:

• 8 ounces (226 grams) wide rice noodles
• 1/3 cup (80 milliliters) low sodium soy sauce or liquid aminos
• 3 tablespoons oyster sauce
• 1 tablespoon Thai fish sauce
• 2 teaspoons honey or maple
• 2 tablespoons sesame oil or extra virgin olive oil

Vegetables and Herbs:

• 2 shallots (thinly sliced)
• 3 cloves garlic (minced or grated)
• 1–2 red Fresno peppers or jalapeño peppers (seeded and chopped)
• 4 green onions (chopped)
• 1 medium zucchini (cut into ribbons or chopped)
• 1 red bell pepper (thinly sliced)
• 2 carrots (cut into ribbons or chopped)
• 1 cup fresh Thai basil or regular basil (roughly chopped)

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Instructions

1. Prepare rice noodles according to package instructions, then thoroughly drain and set aside.
2. Whisk together soy sauce, oyster sauce, fish sauce, honey, and water in a mixing bowl to create a unified sauce.
3. Heat oil in a large skillet over medium heat until it shimmers and appears glossy.
4. If using chicken, season with black pepper and sear until golden brown on all sides, approximately 4-5 minutes.
5. Add shallots, minced garlic, sliced Fresno peppers, and green onions to the skillet. Sauté for 2-3 minutes until aromatics become fragrant and shallots turn translucent.
6. Incorporate zucchini and bell peppers, cooking for an additional 5 minutes until vegetables soften and slightly caramelize.
7. Pour prepared sauce into the skillet, increasing heat to medium-high and allowing mixture to bubble and reduce for about 5 minutes until sauce thickens and coats ingredients.
8. Gently fold in cooked rice noodles, julienned carrots, and fresh basil leaves, tossing to ensure even coating and heating for 3-4 minutes.
9. Transfer to serving plates, garnish with additional basil leaves, and serve immediately while hot and aromatic.

Notes

• Opt for wide rice noodles to capture authentic Thai street food texture and enhance the dish’s traditional flavor profile.
• Customize protein options by swapping chicken with tofu, shrimp, or beef to accommodate different dietary preferences and nutritional needs.
• Control spice levels by adjusting Fresno pepper quantity or removing seeds for a milder version, making the recipe adaptable for various heat tolerances.
• Use fresh Thai basil instead of regular basil to elevate the authentic taste and provide a more genuine aromatic experience in the final dish.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 315 kcal
• Sugar: 5 g
• Sodium: 520 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 45 mg