Thai Drunken Noodles

Why You’ll Love This Recipe

This dish is all about flavor—savory, spicy, and a bit sweet. The combination of wide rice noodles, fresh herbs, and a zesty sauce creates a stir-fry that’s incredibly satisfying and full of bold flavors. The dish is quick to prepare and customizable with your choice of protein, like chicken, beef, shrimp, or tofu. Whether you’re craving something spicy or simply want a fun twist on your typical noodle dish, Thai Drunken Noodles will become a favorite in your kitchen.

Ingredients

• 8 oz wide rice noodles (or any preferred noodle)

• 1 tablespoon vegetable oil

• 2 cloves garlic, minced

• 1 small onion, sliced

• 1 red bell pepper, sliced

• 1 cup baby corn, sliced (optional)

• 1/2 cup Thai basil leaves (or regular basil)

• 1/2 cup sliced mushrooms (optional)

• 1/2 cup protein (chicken, beef, shrimp, tofu – optional)

For the sauce:

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 tablespoon lime juice

• 1-2 teaspoons chili paste (adjust to heat preference)

• 1 teaspoon rice vinegar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the rice noodles according to package instructions. Drain and set aside.

2. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, chili paste, and rice vinegar to create the sauce. Set aside.

3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for 1 minute until fragrant.

4. Add the onion, bell pepper, and mushrooms (if using) to the skillet. Stir-fry for 2-3 minutes, or until the vegetables are tender but still crisp.

5. If using a protein (chicken, beef, shrimp, or tofu), add it to the pan and stir-fry until cooked through, about 4-5 minutes for chicken or shrimp.

6. Add the cooked rice noodles to the skillet with the vegetables and protein. Pour the sauce over the noodles and toss everything together to coat evenly. Stir-fry for another 2-3 minutes until the noodles are heated through and the sauce is absorbed.

7. Add the basil leaves and give everything one final toss.

8. Serve immediately, garnished with additional basil or chili if desired.

Servings and Timing

• Servings: 2-4 people

• Prep Time: 10 minutes

• Cook Time: 15-20 minutes

• Total Time: 30 minutes

Variations

• Vegetarian/Vegan Version: Substitute the fish sauce and oyster sauce with soy sauce and use tofu or tempeh as the protein for a plant-based version.

• Add More Heat: If you like extra spice, increase the amount of chili paste or add sliced fresh chilies to the stir-fry.

• Add More Vegetables: You can include vegetables like zucchini, broccoli, or carrots for extra crunch and flavor.

• Gluten-Free Version: Use tamari or gluten-free soy sauce to make this dish gluten-free.

• Curry Drunken Noodles: Add a tablespoon of Thai red curry paste to the sauce for a rich, aromatic twist.

Storage/Reheating

Thai Drunken Noodles are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply toss the noodles in a hot pan with a splash of water or soy sauce to revive the flavors and heat them through.

FAQs

Can I use other noodles besides rice noodles?

Yes, you can use other noodles like egg noodles or soba noodles. Rice noodles are the traditional choice, but feel free to substitute with whatever you have on hand.

Can I make the sauce in advance?

Yes, you can prepare the sauce ahead of time and store it in an airtight container in the refrigerator for up to a week.

What kind of protein can I use for Thai Drunken Noodles?

Chicken, shrimp, beef, or tofu all work wonderfully in this dish. You can also omit the protein for a vegetarian version or use a plant-based protein like tempeh or seitan.

How spicy is this dish?

The heat level can be adjusted based on your taste. If you like it spicy, add more chili paste or fresh chilies. If you prefer it mild, reduce the chili paste or omit it entirely.

Can I add nuts to the dish?

Yes, roasted peanuts or cashews make a great addition, adding a nice crunch and richness to the noodles.

Can I freeze leftover Thai Drunken Noodles?

While this dish is best fresh, you can freeze leftovers for up to a month. When reheating, it may lose a little texture, but it will still be delicious.

What is Thai basil, and can I use regular basil?

Thai basil has a slightly peppery, anise-like flavor that pairs perfectly with the bold flavors of Thai dishes. If you can’t find Thai basil, regular basil works as a substitute, though it will alter the flavor slightly.

Can I make this dish without fish sauce?

Yes, you can replace the fish sauce with more soy sauce or use a vegetarian fish sauce alternative if you’re looking to avoid fish products.

Can I make this dish gluten-free?

Yes, simply swap the soy sauce with tamari and ensure all other ingredients, such as oyster sauce, are gluten-free.

Can I add a fried egg on top?

Yes! Adding a fried egg on top of Thai Drunken Noodles is a delicious way to elevate the dish, giving it a rich, creamy texture.

Conclusion

Thai Drunken Noodles are the perfect balance of bold, spicy, savory, and slightly sweet flavors. This dish is a quick, satisfying stir-fry that is sure to impress your taste buds. With the versatility to add your favorite protein and vegetables, and the ability to adjust the heat to your preference, Thai Drunken Noodles can easily become a weeknight favorite. Whether you’re craving something spicy or simply want to try something new, this dish brings authentic Thai flavors right to your kitchen. Enjoy the vibrant flavors of this street-food classic today

---

Print