Name: Drunken Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz wide rice noodles; 1 large chicken breast, chopped (or shrimp or tofu); 2 Tbsp sesame oil (or canola oil); 2 shallots, chopped; 2 carrots, thinly sliced; 3 large cloves of garlic, minced; ½ teaspoon fresh minced ginger; 1 zucchini, thinly sliced; 1 green bell pepper, thinly sliced; 2 green onions, chopped (separate whites and greens); 1 roma tomato, sliced; 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped; 3 Tbsp oyster sauce; 1/3 cup low sodium soy sauce; 2 teaspoons fish sauce; 2 teaspoons brown sugar; 2 Tbsp water; 1 teaspoon Thai red chili paste (or substitute sriracha or crushed red pepper flakes), adjust to taste

Jump to Recipe· 4.7 from 75 reviews

If you’re craving a dish that’s bursting with bold flavors and quick to whip up, you’re in the right place. This Drunken Noodles Recipe is one of those magical meals I keep coming back to—it’s spicy, savory, and just downright satisfying. Trust me, once you try it, you’ll wonder how you ever lived without it in your weeknight rotation.

🖤

Why This Recipe Works

Speedy Prep: The recipe comes together quickly, perfect for busy nights.
Flavor Balance: A harmonious mix of umami, sweetness, and spice makes every bite exciting.
Versatile Protein: You can easily swap chicken with shrimp, tofu, or even beef, tailoring it to your taste.
Fresh Herbs: Thai holy basil adds a unique aroma that truly elevates the dish.

Drunken Noodles, Thai stir-fry recipe, spicy noodle dish, quick dinner recipe, flavorful Asian noodles - The image shows a metal wok filled with a colorful stir-fry dish. The base layer consists of wide, flat noodles that are light brown and glossy. Mixed through the noodles are pieces of lightly browned tofu cubes, thin strips of green bell peppers, slices of red bell peppers, and small chunks of zucchini with their green skin visible. Scattered over the top are thinly sliced green onions and bits of chopped herbs adding dots of bright green. The noodles and vegetables appear shiny from a light sauce coating them evenly, and the wok has a warm, well-used appearance with some browning on the sides. A pair of metal tongs rests inside the wok, ready to serve. The setting has a clean, white marbled texture surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Drunken Noodles Recipe plays a part in giving you that vibrant, authentic Thai street food experience at home. Picking quality produce and condiments really makes a difference, so here’s a quick rundown of what you’ll want to look for and why these work so well.

Drunken Noodles, Thai stir-fry recipe, spicy noodle dish, quick dinner recipe, flavorful Asian noodles - Flat lay of wide rice noodles arranged neat and flat, a small white bowl of golden sesame oil, two whole uncracked shallots with smooth purple skin, two fresh orange carrots thinly sliced, a large raw chicken breast with pale pink flesh, three whole uncracked bulbs of garlic, a small white bowl with finely minced fresh ginger, a fresh green zucchini thinly sliced, a green bell pepper sliced into thin strips, two chopped green onions with white and green parts separated, a fresh roma tomato sliced into rounds, a small pile of bright green Thai Holy Basil leaves roughly chopped, and a small white bowl holding a dark oyster sauce, another small white bowl with rich low sodium soy sauce, a small white bowl with clear fish sauce, a small white bowl of brown sugar crystals, a small white bowl of clear water, and a small white bowl with vivid red Thai chili paste — all perfectly arranged in balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wide rice noodles: These noodles soak up the sauce perfectly—they’re the foundation that carries all those flavors.
Sesame oil: Adds a subtle nuttiness; you can use canola if you prefer a more neutral oil.
Shallots: Milder than onions, they bring a touch of sweetness and depth.
Carrots: Add crunch and natural sweetness, balancing the heat.
Chicken breast: Lean and quick to cook; shrimp or tofu are great swaps for variety.
Garlic: Fresh, minced garlic is a must for that punchy, aromatic kick.
Ginger: Just a touch brightens and adds warmth.
Zucchini: Soaks up sauce while keeping veggies light and fresh.
Green bell pepper: Adds color and a mild, crisp sweetness.
Green onions: Used both cooked and raw for layers of flavor.
Roma tomatoes: Juicy acidity to cut through the rich sauce.
Thai Holy Basil leaves: Aromatic and spicy, this herb is the star—but regular basil works in a pinch.
Oyster sauce: The umami powerhouse that gives the dish a savory backbone.
Soy sauce (low sodium): Balances the oyster sauce without overwhelming saltiness.
Fish sauce: Adds salty depth and that unmistakable Thai flavor.
Brown sugar: Rounds out the saltiness with a hint of sweetness.
Water: Helps loosen the sauce for perfect coating.
Thai red chili paste: Adjust the heat here—it’s where you control the spicy vibe.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how customizable this Drunken Noodles Recipe is. Over the years, I’ve tinkered with it depending on what’s in my fridge or my mood—sometimes dialing up the spice, other times making it extra veggie-packed. Don’t be shy to make it truly yours!

Protein swap: I’ve found that shrimp cooks so fast and adds a lovely sweetness—great when you’re short on time.
Vegetarian version: Use tofu and double up on the veggies, plus swap fish sauce with tamari or soy sauce to keep it vegan.
Heat level: If you’re a spice lover like me, adding extra red chili paste or fresh chopped chilies kicks things up delightfully.
Seasonal tweaking: Tried it with snap peas and baby corn during spring, which gave great crunch and color contrast.

Step-by-Step: How I Make Drunken Noodles Recipe

Step 1: Prep Your Noodles and Sauce

I always start by cooking the wide rice noodles according to the package instructions—usually soaking them in hot water until they’re tender but still a bit firm. While that’s happening, I whisk together the sauce in a small bowl. Mixing oyster sauce, soy sauce, fish sauce, brown sugar, water, and chili paste ahead saves tons of time and helps the flavors meld better later on.

Step 2: Sauté the Aromatics and Veggies

Heat 1 tablespoon of sesame oil over high heat in your wok or skillet, then toss in the chopped shallots and thin carrot slices. This starts building your flavor base early. Cook for about 2 minutes until they soften a bit, then add the second tablespoon of oil before adding the chicken. Don’t overcrowd the pan—give your meat room to brown nicely. Season lightly with pepper and cook until no longer pink. That’s the trick to juicy chicken without it drying out.

Step 3: Layer in Garlic, Ginger, and Remaining Veggies

Throw in the minced garlic and ginger—watch closely and stir constantly since they can burn fast. After about 10 seconds, toss in the sliced bell pepper, zucchini, tomatoes, and the white parts of those green onions. Sauté for 2 minutes, aiming to keep the veggies crisp-tender for that perfect texture balance.

Step 4: Combine Noodles and Sauce, Finish with Basil

Add your cooked noodles to the skillet and pour over the sauce you prepared earlier. Toss everything together and stir-fry for a few minutes so the noodles soak up all that amazing flavor and heat through evenly. When you’re happy with how saucy and cooked it looks, take it off the heat and gently fold in the chopped Thai holy basil—this herb’s aroma is the crowning glory of drunken noodles.

Step 5: Serve and Garnish

Dish it out immediately, garnished with the remaining green onion greens and a little extra chili sauce or sriracha if you like a spicy punch. Pro tip: serving this hot off the stove keeps the noodles from getting soggy, so plan to eat right away for peak flavor.

💡

Tips from My Kitchen

Don’t Overcook Noodles: Keep noodles slightly firm during prep; they’ll finish cooking in the pan and won’t get mushy.
High Heat Is Key: A hot wok or pan ensures quick cooking and great caramelization.
Layer Flavors Carefully: Add aromatics first, then protein, then vegetables—this sequencing locks in flavor and texture.
Use Fresh Basil: Adding it off the heat keeps its fragrance bright and fresh.

How to Serve Drunken Noodles Recipe

Drunken Noodles, Thai stir-fry recipe, spicy noodle dish, quick dinner recipe, flavorful Asian noodles - The image shows a close-up of a pan filled with wide, flat pasta noodles mixed with green vegetables and small red pieces. The pasta is light brown, and the green vegetables include sliced green beans and some leafy parts. The red pieces appear to be small chunks of tomatoes or peppers. The texture looks slightly glossy from a light sauce coating the pasta and vegetables. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle chopped green onions on top and serve with extra Thai basil leaves for an herbal punch. A wedge of lime on the side adds a burst of freshness when squeezed. Sometimes, I drizzle a little more chili paste or sriracha for those who crave extra heat. These little touches bring the dish to life and let everyone tailor their bowl exactly how they like it.

Side Dishes

Your Drunken Noodles make a fantastic main event, but pairing them with a simple cucumber salad or some steamed jasmine rice can round out the meal nicely. For something heartier, try pairing with crispy spring rolls or an Asian-style slaw for contrast. It’s a pretty flexible dish, though—you’ll find it’s filling and flavorful enough to stand on its own too!

Creative Ways to Present

Once, I served my Drunken Noodles in charming little coconut bowls at a casual dinner party—it was such a hit! You could also plate with edible flowers or scatter freshly chopped chilies for a colorful pop. I like to keep it rustic and fun, tossing everything together family-style right at the table so everyone can help themselves.

Make Ahead and Storage

Storing Leftovers

Leftover Drunken Noodles store well in an airtight container in the fridge for up to 3 days. I recommend letting it cool before sealing so the noodles don’t get too soggy. When you’re ready to eat, toss gently to loosen any clumps.

Freezing

I’ve frozen leftover drunken noodles once or twice, but honestly, the texture of the noodles changes a bit after thawing. If you want to freeze it, separate the noodles and sauce/protein beforehand to help preserve texture, then reheat and combine.

Reheating

For best results, reheat leftovers in a hot skillet with a splash of water or oil to revive the noodles and keep everything from drying out. Microwaving works too but watch the timing to avoid overcooking. Fresh herbs are best added after reheating to keep their bright flavor.

FAQs

Can I make this Drunken Noodles Recipe vegetarian or vegan?

Absolutely! Swap out the chicken for firm tofu or extra vegetables, and replace fish sauce with soy sauce or tamari to keep it vegan-friendly. The sauce will still pack plenty of flavor!
What’s the best noodle to use for Drunken Noodles?

Wide rice noodles are ideal because their flat shape holds the sauce well and they cook quickly. If you can’t find fresh ones, dried wide rice noodles work great—just soak or boil them according to package instructions.
How spicy is this Drunken Noodles Recipe?

The heat level is totally adjustable. The recipe calls for Thai red chili paste, but you can start with less and add more to taste. I usually add extra sriracha at the table so everyone can customize their spice.
What is Thai Holy Basil, and can I substitute it?

Thai Holy Basil has a distinct peppery, slightly spicy flavor that shines in drunken noodles. If you can’t find it, regular sweet basil is a fine substitute, though the flavor won’t be quite the same.

Final Thoughts

This Drunken Noodles Recipe holds a special place in my kitchen because it’s one of those meals that feels authentically Thai yet so accessible to make anytime. It’s quick, adaptable, and ridiculously delicious—a combo that’s hard to beat. I hope you have as much fun cooking and eating it as I do. Seriously, give it a go and watch it become a favorite in your house too!