If you crave a vibrant and flavor-packed meal that comes together in no time, this Thai Drunken Noodles Recipe is about to become your new go-to. With tender wide rice noodles, fiery bird’s eye chilies, fragrant Thai basil, and a wonderful balance of savory sauces, every bite sings with joyful spice and freshness. Whether you’re cooking chicken, shrimp, or tofu, this dish delivers that authentic street-food magic right in your own kitchen.
Ingredients You’ll Need
All you need are simple but key ingredients that bring authentic Thai charm to this recipe. Each component adds its own unique layer of taste, texture, or bright color, making this dish truly come alive.
- Wide rice noodles (8 oz): Fresh or dried noodles create the perfect chewy base soaking up all the flavors.
- Garlic (3 cloves, minced): Adds a deep, aromatic foundation that wakes up your palate.
- Thai bird’s eye chilies (2 to 4, chopped): Pack a fiery punch—adjust the heat to your liking for perfect spice.
- Bell peppers (1 medium, sliced): Bring sweet crunch and a burst of vibrant color.
- Onion (1 small, sliced): Adds subtle sweetness and texture contrast.
- Fresh Thai basil leaves (1 cup, packed): The star herb releasing a fragrant, slightly peppery aroma at the end.
- Soy sauce (2 tablespoons): Contributes deep umami and saltiness that ties everything together.
- Oyster sauce (1 tablespoon): Adds richness and a touch of sweetness; vegetarian oyster sauce works great for a meat-free version.
- Fish sauce (1 teaspoon): Infuses authentic savory depth with its distinct Thai flavor.
- Sugar (1 teaspoon): Balances the salty and spicy notes perfectly.
- Cooking oil (2 to 3 tablespoons): Vegetable or peanut oil provides the ideal medium for stir-frying.
- Protein choice (8 oz): Thinly sliced chicken breast or thigh, peeled shrimp, or firm tofu – pick your favorite to suit your mood.
How to Make Thai Drunken Noodles Recipe
Step 1: Prepare Noodles and Ingredients
Start by soaking or boiling the wide rice noodles according to the package directions until they’re tender but still have a slight bite. Drain carefully and set aside. Chop your garlic, bird’s eye chilies, bell peppers, onions, and roughly tear the Thai basil leaves for that fresh herbaceous hit. Get your protein sliced too so everything is ready for hands-on cooking.
Step 2: Cook Protein
Heat a tablespoon of oil in a hot wok or skillet over high heat to create that perfect searing environment. Stir-fry your protein—whether it’s tender chicken, juicy shrimp, or crispy tofu—until it’s cooked through and lightly golden on the outside. Remove it from the pan and set aside to keep warm while you move on to the veggies.
Step 3: Sauté Aromatics and Vegetables
Add a bit more oil if needed and toss in minced garlic and chopped chilies. Let them sizzle just until fragrant, about 30 seconds, so your kitchen starts smelling like a bustling Thai street market. Then, add the sliced onions and bell peppers, stir-frying until they soften slightly but maintain a delightful crispness that adds texture.
Step 4: Combine Noodles and Sauce
Return the cooked protein to the pan and add the drained noodles. Pour in soy sauce, oyster sauce, fish sauce, and sugar. Stir everything quickly and thoroughly to coat each strand of noodle and every piece of vegetable and protein with the rich, tangy sauce blend. This step ensures the noodles soak up those bold, balanced flavors.
Step 5: Finish with Fresh Basil
Turn off the heat and gently fold in generous handfuls of fresh Thai basil leaves. Their fragrance will bloom instantly, elevating the dish with a bright, herbal finish that’s utterly addictive. Serve immediately while it’s warm and aromatic.
How to Serve Thai Drunken Noodles Recipe
Garnishes
To enhance the visual appeal and flavor contrast, sprinkle some extra fresh Thai basil leaves or even a few chopped scallions on top. A wedge of lime on the side adds a zesty pop that brightens up each mouthful beautifully. If you love it spicy, a small bowl of sliced fresh chilies in vinegar makes for a fun, customizable kick.
Side Dishes
This dish shines on its own but pairs wonderfully with light, refreshing sides. A simple cucumber salad with a touch of lime and sugar balances the heat and richness of the noodles. Alternatively, serve alongside crispy spring rolls or a mild green papaya salad for a complete Thai-inspired feast.
Creative Ways to Present
For a fun twist, serve your Thai Drunken Noodles Recipe in individual banana leaf bowls for an authentic touch that impresses dinner guests. Or try stacking the noodles in a neat nest and topping with a fried egg for a street-food style presentation that’s sure to get everyone eager to dig in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. The noodles will soak up more sauce as they rest and the flavors will deepen, making a tasty second meal.
Freezing
While you can freeze Thai Drunken Noodles, it’s best to avoid it if you want to keep the texture of the noodles intact. Freezing may soften them too much, but if necessary, freeze in a sealed container for up to one month and thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat to bring back some crispness, adding a splash of water or oil if the noodles feel dry. Avoid microwaving, which can make the noodles gummy. Toss briskly until warmed through for the best results.
FAQs
Can I make Thai Drunken Noodles Recipe vegetarian?
Absolutely! Swap the chicken or shrimp for firm tofu and use vegetarian oyster sauce or omit the fish sauce to keep it plant-based while still flavorful.
What’s the best type of noodles to use?
Wide rice noodles are essential for authentic texture. Fresh ones work beautifully, but dried noodles soaked or boiled until tender are a great alternative.
How spicy is this dish?
The level of heat depends on how many bird’s eye chilies you add. Start with fewer if you prefer mild and gradually increase for more zing—it’s totally customizable.
Can I use other vegetables?
Definitely! Feel free to add snap peas, carrots, or baby corn to bring more color and crunch to your Thai Drunken Noodles Recipe.
Is it possible to prepare this recipe gluten-free?
Yes! Make sure to use gluten-free soy sauce and oyster sauce alternatives, and double-check that your rice noodles are gluten-free certified.
Final Thoughts
Give this Thai Drunken Noodles Recipe a try and watch it become a fast favorite in your meal rotation. The perfect marriage of spice, savory depth, and fresh herbs makes it an irresistible dish that’s both comforting and exciting. Once you’ve mastered it, the variations are endless—so jump in, cook up a storm, and enjoy every flavorful bite!
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Thai Drunken Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Thai
- Diet: Gluten Free
Description
Thai Drunken Noodles is a vibrant and flavorful stir-fried noodle dish that combines wide rice noodles with aromatic garlic, spicy Thai bird’s eye chilies, crisp bell peppers, fresh Thai basil, and your choice of protein like chicken, shrimp, or tofu. Coated in a savory, slightly sweet sauce made from soy, oyster, and fish sauces, this quick and satisfying Thai street food classic is perfect for a spicy weeknight dinner.
Ingredients
Noodles and Vegetables
- Wide rice noodles, fresh or dried – 8 oz (about 225 g)
- Garlic, minced – 3 cloves
- Thai bird’s eye chilies, chopped – 2 to 4 (adjust to taste)
- Bell peppers, sliced – 1 medium
- Onion, sliced – 1 small
- Fresh Thai basil leaves – 1 cup, packed
Proteins (choose one or combine)
- Chicken breast or thigh, thinly sliced – 8 oz (225 g)
- Shrimp, peeled and deveined – 8 oz (225 g)
- Firm tofu, cubed – 8 oz (225 g)
Sauces and Seasonings
- Soy sauce – 2 tablespoons
- Oyster sauce – 1 tablespoon (use vegetarian oyster sauce for meat-free version)
- Fish sauce – 1 teaspoon
- Sugar – 1 teaspoon
- Cooking oil (vegetable or peanut) – 2 to 3 tablespoons
Instructions
- Prepare Noodles and Ingredients: Soak or boil the wide rice noodles according to package instructions until tender but still firm. Drain well and set aside. Meanwhile, mince the garlic, chop the bird’s eye chilies, slice the bell peppers and onion, and pick the fresh Thai basil leaves. Prepare your choice of protein by thinly slicing chicken or tofu, or peeling and deveining shrimp for quick cooking.
- Cook Protein: Heat 1 tablespoon of cooking oil in a hot wok or large skillet over high heat. Add the sliced chicken, shrimp, or tofu and stir-fry until fully cooked and lightly golden, about 3-5 minutes depending on protein. Remove the cooked protein from the pan and set aside to keep warm.
- Sauté Aromatics and Vegetables: Add another tablespoon of oil to the same hot pan, then toss in the minced garlic and chopped bird’s eye chilies. Stir-fry for about 30 seconds until fragrant. Next, add the sliced onion and bell peppers, stir-frying until they are slightly tender yet still crisp, about 2-3 minutes.
- Combine Noodles and Sauce: Return the cooked protein to the pan with the vegetables. Add the drained noodles and pour in the soy sauce, oyster sauce, fish sauce, and sugar. Quickly stir everything together to evenly coat the noodles and allow them to absorb the flavorful sauce on high heat for 1-2 minutes.
- Finish with Fresh Basil: Turn off the heat and immediately toss in generous handfuls of fresh Thai basil leaves. Gently stir to combine and release their aromatic flavors. Serve the dish hot for the best experience.
Notes
- Adjust the number of bird’s eye chilies according to your preferred spice level.
- Use fresh wide rice noodles if possible for the best texture, but dried noodles work well when soaked or boiled properly.
- For a vegetarian version, substitute fish sauce with soy sauce or vegetarian alternatives and use vegetarian oyster sauce.
- Stir-fry quickly on high heat to keep the vegetables crisp and preserve the bright flavors.
- If noodles stick together, toss them with a little oil before adding to the pan to separate.
