If you have a craving for bold, vibrant flavors that pack a punch and can be whipped up in under 20 minutes, this Drunken Noodles Recipe is your new best friend in the kitchen. Originating from Thailand, these stir-fried wide rice noodles soak up a deliciously savory, slightly sweet, and aromatic sauce infused with fresh herbs and tender chicken. The combination of tender noodles, crunchy vegetables, and fragrant Thai basil makes every forkful a celebration of textures and tastes. Perfect for a quick weeknight dinner yet impressive enough for guests, this dish never fails to satisfy.
Ingredients You’ll Need
This Drunken Noodles Recipe keeps things straightforward with ingredients that are easy to find but essential to creating the perfect balance of flavors and textures. Each component contributes uniquely, from the umami-rich oyster sauce to the crisp freshness of bok choy.
- Oyster sauce (3 tbsp): Adds a deep, savory umami flavor that is the backbone of the sauce.
- Light soy sauce (2 tbsp): Provides saltiness and enhances the overall depth.
- Dark soy sauce (2 tbsp): Gives a rich color and slightly sweet undertone, but tamari or all-purpose soy sauce works too.
- Rice wine vinegar (1 tbsp): Brings a gentle tang to brighten the dish.
- Fish sauce (½ tbsp): Optional but highly recommended for that characteristic Southeast Asian pungency and depth.
- Brown sugar (1 tbsp): Adds a hint of sweetness to balance salty and sour elements.
- Water (2 tbsp): Helps to loosen the sauce for even coating.
- Dried wide rice noodles (200 g / 7 oz): The star ingredient that soaks up all the bold flavors.
- Sesame oil (1 tbsp): For a subtle nutty aroma that rounds out the dish.
- Boneless, skinless chicken breast (500 g / 1 lb 2 oz): Thinly sliced, the protein of choice offering lean, tender bites.
- Brown onion (1, sliced): Adds sweetness and texture complexity.
- Freshly grated garlic (1 tbsp): Gives the dish a fragrant kick.
- Carrot (1, julienned): Adds crunch and a touch of vibrant color.
- Bok choy (1 bunch, shredded): Brings freshness, a mild bitterness, and satisfying crunch.
- Spring onion stems (4, sliced into 3 cm batons): Adds mild onion flavor and visual appeal.
- Thai basil leaves (1 firmly packed cup / 50 g): A key aromatic herb lending peppery notes; regular basil is a decent substitute.
- Chili oil vinegar: A spicy, tangy condiment made from equal parts rice wine vinegar and chili oil to serve alongside.
- Crushed roasted peanuts (optional): For a delightful nutty crunch that you can sprinkle on top.
How to Make Drunken Noodles Recipe
Step 1: Soak the Rice Noodles
Start by soaking your dried wide rice noodles in warm water until they become soft yet still slightly firm to the bite. This usually takes about 10-15 minutes. Proper soaking ensures they cook evenly and won’t break apart during stir-frying, preserving that satisfyingly chewy texture.
Step 2: Prepare the Sauce
While the noodles soak, whisk together oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce, brown sugar, and water in a small bowl. This combination creates the magical sauce that ties all flavors together with a perfect balance of salty, sweet, and tangy notes.
Step 3: Cook the Chicken
Heat sesame oil in a large wok or frying pan over medium-high heat. Add the finely sliced chicken breast pieces and stir-fry until they are just cooked through and starting to brown, about 4-5 minutes. Don’t overcrowd the pan to ensure the chicken sears beautifully.
Step 4: Stir-fry the Aromatics and Vegetables
Add the sliced brown onion and freshly grated garlic to the pan with the chicken, cooking until fragrant and the onion softens slightly. Next, toss in the julienned carrots, shredded bok choy, and spring onion batons, stirring constantly until the vegetables are tender yet crisp — this brings a fresh crunch to contrast the noodles.
Step 5: Combine Noodles and Sauce
Drain the noodles thoroughly and add them to the wok. Pour the prepared sauce over the noodles and toss well to coat every strand evenly. Stir-fry for an additional 2-3 minutes until the noodles absorb the sauce completely and everything is heated through.
Step 6: Finish with Thai Basil
Turn off the heat and quickly fold in the Thai basil leaves right before serving. The residual heat wilts the basil just enough to release its fragrant, peppery aroma without overcooking it — this little herbaceous touch elevates the entire dish.
How to Serve Drunken Noodles Recipe
Garnishes
Sprinkle some crushed roasted peanuts for additional texture and a nutty dimension that’s simply irresistible. If you love a bit of extra heat and tang, drizzle a little chili oil vinegar on top or offer it on the side for guests to customize.
Side Dishes
Serve your Drunken Noodles with a refreshing cucumber salad or a side of lightly pickled vegetables to cut through the richness of the noodles. A simple clear broth or a bowl of tom yum soup makes a complimentary pairing for a fuller Thai-inspired meal.
Creative Ways to Present
For a fun twist, serve the drunken noodles in individual banana leaf bowls or rustic cast iron skillets to bring an authentic street-food vibe to the table. Garnishing with extra Thai basil and colorful chili slices adds a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Place any leftover drunken noodles in an airtight container and refrigerate for up to 2 days. The flavors meld even more after resting, but the noodles can absorb moisture and become softer, so treat stored noodles gently.
Freezing
While freezing is possible, it’s best to avoid it as the texture of the rice noodles tends to suffer. If you must freeze, separate into portions and freeze in airtight containers, then thaw in the fridge before reheating.
Reheating
Reheat leftovers in a hot pan or wok with a splash of water or oil to refresh the noodles and prevent them from sticking. A quick toss over medium-high heat will bring back the signature chewiness and warmth without overcooking the vegetables.
FAQs
Can I use beef or tofu instead of chicken?
Absolutely! Thinly sliced beef or firm tofu are great alternatives and adapt beautifully to the sauce, providing different textures and flavors depending on your preference.
Where can I find Thai basil?
Thai basil is often available at Asian grocery stores, farmer’s markets, or specialty produce sections. If unavailable, regular sweet basil can substitute, though it offers a milder, less spicy aroma.
Is this recipe spicy?
The traditional Drunken Noodles Recipe is mildly spicy since it often includes chili oil or fresh chilies. You can adjust the heat level by controlling the amount of chili oil vinegar you add or omit it entirely for a milder dish.
Can I make this gluten-free?
Yes! Use gluten-free soy sauces such as tamari, ensure your oyster sauce is gluten-free, and double-check other condiments. The rice noodles are naturally gluten-free, making this dish suitable for gluten-sensitive diets.
How can I make the noodles less sticky?
To avoid sticky noodles, soak them properly and rinse with cold water before cooking. Stir-frying at high heat with enough oil also helps keep the noodles separate and perfectly textured.
Final Thoughts
This Drunken Noodles Recipe is a true gem when you want to enjoy a restaurant-quality meal in the comfort of your own home without spending hours cooking. Its vibrant flavors, satisfying textures, and quick preparation make it a go-to for busy nights or anytime you want something truly delicious. Give it a try and savor the wonderful taste of Thailand on your plate!
Print
Drunken Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Drunken Noodles is a popular Thai stir-fried noodle dish known for its bold flavors, aromatic Thai basil, and a perfect balance of savory, sweet, and spicy. This recipe features wide rice noodles stir-fried with tender chicken breast, fresh vegetables, and a savory sauce made from oyster sauce, soy sauces, fish sauce, and a touch of sweetness from brown sugar. It is a quick, flavorful, and satisfying meal ready in less than 20 minutes.
Ingredients
Sauce
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce)
- 1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar)
- ½ tbsp fish sauce (optional, but recommended)
- 1 tbsp brown sugar
- 2 tbsp water
Main Ingredients
- 200 g (7 oz) dried wide rice noodles
- 1 tbsp sesame oil
- 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm (1/4 inch) thick
- 1 brown onion, sliced
- 1 tbsp freshly grated garlic
- 1 carrot, julienned
- 1 bunch bok choy, shredded (1.5 cm / 1/2 inch slices)
- 4 spring onion (scallion) stems, sliced into 3 cm (1 1/4 inch) batons
- 1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can substitute with regular basil)
Garnish
- Chili oil vinegar (equal parts rice wine vinegar and chili oil)
- Crushed roasted peanuts (optional)
Instructions
- Prepare Sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce, brown sugar, and water. Whisk thoroughly until the sugar dissolves and the sauce is well blended.
- Soak Noodles: Soak the dried wide rice noodles in warm water for about 10 minutes or until they soften but still have a little bite. Drain and set aside. This step ensures the noodles won’t become mushy during stir-frying.
- Cook Chicken: Heat sesame oil in a large wok or skillet over medium-high heat. Add sliced chicken breast and stir-fry until cooked through and no longer pink, about 3-4 minutes. Remove chicken from the wok and set aside.
- Sauté Aromatics and Vegetables: In the same wok, add a little more oil if needed and sauté the sliced brown onion and grated garlic until fragrant and translucent. Add the julienned carrot, shredded bok choy, and sliced spring onions and stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
- Add Noodles and Sauce: Add the drained noodles and cooked chicken back into the wok. Pour the prepared sauce over the ingredients and toss everything together vigorously using tongs or chopsticks, ensuring the noodles are evenly coated with the sauce and heated through, about 2-3 minutes.
- Add Basil and Final Toss: Remove the wok from heat and stir in the Thai basil leaves. Toss gently until the basil wilts and releases its aroma.
- Serve: Plate the drunken noodles hot. Drizzle with chili oil vinegar to taste and sprinkle crushed roasted peanuts on top if desired for an extra crunchy texture. Enjoy immediately for the best flavor and texture.
Notes
- Fish sauce adds authentic umami flavor but can be omitted for a milder taste or replaced with additional soy sauce for vegetarians.
- If you can’t find Thai basil, regular sweet basil is a good substitute but the flavor will be less authentic.
- Wide rice noodles should be soaked and not boiled for best texture.
- Adjust chili oil vinegar to your spice preference by varying the chili oil content.
- This dish cooks best over high heat with quick stir-frying for crisp vegetables and tender chicken.
