Drunken Noodles Recipe

If you’ve never tried making a Drunken Noodles Recipe at home, you’re in for a real treat! This dish is Thai street food at its finest—bold, spicy, and packed with fresh veggies and fragrant basil. What I love most is how quick it comes together, perfect for those nights when you want comfort food that’s more exciting than your usual weeknight dinner.

One of the best things about this Drunken Noodles Recipe is its versatility. Whether you’re cooking for family or just yourself, you can customize the protein and veggies to what you have on hand. Plus, the sauce is where all the magic happens, giving those wide rice noodles that irresistible balance of savory, sweet, and spicy flavors that’ll have you coming back for seconds.

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Ingredients You’ll Need

The ingredients for this Drunken Noodles Recipe are straightforward but essential for capturing that iconic flavor and texture. Choosing the right noodles and fresh veggies makes all the difference, and don’t skimp on fresh basil—it adds such a bright punch!

• Wide rice noodles: Look for fresh if possible, but dried works too—just soak them properly.
• Sesame oil (or canola): Adds a nutty aroma when stir-frying, sesame is my go-to.
• Shallots: They’re sweeter and more delicate than onions, boosting the dish’s depth.
• Carrots: Thinly sliced for a little crunch and color.
• Chicken breast: Or substitute with shrimp or tofu, depending on your mood.
• Garlic: Freshly minced for that punch of flavor.
• Fresh minced ginger: Just a touch brings warmth and zest.
• Zucchini: Thin slices soak up the sauce nicely.
• Green bell pepper: Adds sweetness and crunch.
• Green onions: Use both whites for cooking and greens for garnish.
• Roma tomatoes: Give a juicy freshness to the dish.
• Thai Holy Basil (or regular basil): This herb makes the dish truly sing, giving it a signature kick.
• Oyster sauce: The umami backbone of the sauce.
• Low sodium soy sauce: Controls saltiness while enhancing flavor.
• Fish sauce: Adds that unmistakable savory depth.
• Brown sugar: Balances heat and salt with a touch of sweetness.
• Water: Helps loosen the sauce for tossing.
• Thai red chili paste: Bring the heat however you like it, even sriracha works great!

Variations

I love experimenting with this Drunken Noodles Recipe to keep it fresh and fitting any dietary needs. You’ll find it easy to switch up proteins or tweak the spice level to suit your family.

• Vegetarian or vegan version: Simply swap the chicken for firm tofu and use tamari instead of fish sauce.
• Seafood twist: Try shrimp or scallops for a lighter, ocean-inspired flavor—my guests always ask for seconds.
• Extra spicy: Double the chili paste or add fresh sliced Thai chilies if you’re craving heat.
• Low-carb option: Substitute rice noodles with spiralized zucchini or shirataki noodles for a lighter meal.

How to Make Drunken Noodles Recipe

Step 1: Prepare Your Noodles and Sauce

Start by cooking your wide rice noodles according to the package instructions—usually soaking in hot water until soft but still slightly firm. While they cook, whisk together the oyster sauce, soy sauce, fish sauce, brown sugar, water, and Thai red chili paste in a small bowl. This sauce is the heart of your Drunken Noodles Recipe, so make sure it’s well combined and ready to toss later.

Step 2: Sauté the Aromatics and Veggies

Heat a tablespoon of sesame oil in a wok or large skillet over high heat—get that pan really hot! Toss in the chopped shallots and sliced carrots, cooking for about 2 minutes until they start softening. To keep things moving, add another tablespoon of oil, then add your chicken pieces. Season lightly with freshly ground pepper and cook until the chicken is just done, about 4-5 minutes depending on thickness.

Step 3: Add Garlic, Ginger, and Remaining Veggies

Push the chicken to one side, add minced garlic and ginger, and stir them around for about 10 seconds—you want them fragrant, not burnt! Quickly add the bell pepper, zucchini, tomatoes, and the white parts of the green onions. Stir-fry everything together for about 2 minutes—the veggies should stay crisp but heated through.

Step 4: Toss in Noodles and Sauce, Finish with Basil

Add your softened noodles to the pan and pour the sauce over them. Use tongs or two large spoons to toss everything together gently but thoroughly until the noodles are evenly coated and heated through—this usually takes 2-3 minutes. Right at the end, turn off the heat and stir in the roughly chopped Thai basil leaves. They wilt quickly and add that signature fresh aroma.

Serve immediately, garnished with the green parts of the green onions and a drizzle of extra chili sauce if you like it spicy. Trust me, the colors and aromas that fill your kitchen here are just as good as the taste!

How to Serve Drunken Noodles Recipe

Garnishes

I like to keep it simple here: thinly sliced green onion tops and a wedge of lime to squeeze over. Sometimes, I add crushed peanuts or a sprinkle of fried shallots for texture. And if you’re a spice lover like me, a side of extra sriracha or chili flakes amps up the heat perfectly.

Side Dishes

This Drunken Noodles Recipe pairs beautifully with light sides like a crisp cucumber salad or simple steamed greens like bok choy. For a heartier meal, some crispy spring rolls or a fresh papaya salad work brilliantly to balance the bold flavors.

Creative Ways to Present

Want to impress at your next dinner party? Serve this Drunken Noodles Recipe in shallow bowls with colorful garnishes and fresh basil leaves scattered on top. You can also plate it alongside rice paper rolls for a fun Thai-inspired spread that feels special but stays casual.

Make Ahead and Storage

Storing Leftovers

I store leftover Drunken Noodles Recipe in an airtight container in the fridge for up to 3 days. To keep the noodles from sticking together, give them a light toss with a teaspoon of oil before storing. This also helps maintain a fresh texture when reheated.

Freezing

Freezing isn’t my favorite for this dish since the noodles can get mushy, but if you need to, freeze in a single layer and reheat gently. I recommend thawing in the fridge overnight before warming to keep the best texture possible.

Reheating

For reheating, I like to use a skillet over medium heat with a splash of water or a little oil to keep things from drying out. Microwave works too, but stir halfway through to warm evenly. Adding fresh basil after reheating refreshes the flavors nicely.

FAQs

Final Thoughts

This Drunken Noodles Recipe is one of those dishes I keep coming back to because it always hits the spot—comforting, spicy, and full of fresh, vibrant flavors. Whether you’re an experienced cook or just getting your feet wet with Thai cuisine, I promise you’ll feel proud serving this at home. Go ahead, give it a try—you might just find your new favorite weeknight dinner!

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