Spicy Chicken Drunken Noodles Recipe
If you’re anything like me and crave bold, vibrant flavors with a bit of a spicy kick, you’re going to love this Spicy Chicken Drunken Noodles Recipe. It’s a Thai-style stir-fry that’s packed with fragrant herbs, tender chicken, and wide, chewy rice noodles all coated in a rich, spicy sauce that’ll have you coming back for seconds. Stick with me — I’ll walk you through every step so your kitchen smells amazing and your plate is a delicious masterpiece in no time.
Why This Recipe Works
- Balanced Spicy and Savory Flavors: Combining soy, fish, and oyster sauces with fresh chilis creates a complex and authentic taste.
- Fresh Ingredients: Crisp veggies, tender chicken, and fragrant Thai basil add vibrant texture and aroma.
- Perfectly Textured Noodles: Soaking the wide rice noodles just right keeps them chewy without being mushy.
- Quick Stir-Fry Technique: Cooking everything in stages prevents overcooking and keeps each ingredient tasting fresh.
Ingredients & Why They Work
Each ingredient in this Spicy Chicken Drunken Noodles Recipe plays a key role in building that signature flavor and texture. From the sauces to the noodles and veggies, it’s all about harmony—plus some handy shopping tips to get you started without a hitch.
- Soy Sauce: Adds salty umami depth without overpowering the other flavors.
- Oyster Sauce: Brings a rich, slightly sweet undertone that’s essential in Thai cooking.
- Fish Sauce: Boosts the savory profile and makes the dish taste authentic—just a little goes a long way!
- Light Brown Sugar: Balances the spice and saltiness with a touch of sweetness.
- Ground Black Pepper & Ginger: Adds warmth and subtle spice to the sauce.
- Flat Wide Dried Rice Noodles: Thick noodles hold the sauce beautifully—make sure to soak them properly for the best texture.
- Sesame Oil: Tossed with noodles for a gentle nutty aroma.
- Chicken Breasts: Lean and tender when marinated, perfect for quick stir-frying.
- Vegetable Oil: Neutral oil for frying without competing flavors.
- Garlic: A classic flavor base you can’t skip!
- Thai Bird’s Eye Chili: Adds authentic heat—wear gloves while chopping to avoid surprises!
- Baby Corn: Offers a nice crunch and sweetness.
- Red Bell Pepper: Bright color and fresh sweetness to contrast the spice.
- Snow Peas: Quick-cooking and crisp, they keep the dish lively.
- Green Onions & Thai Basil: Fresh herbs that finish the dish with aroma and brightness.
Make It Your Way
I love tweaking this recipe depending on my mood or what’s in my fridge. You can easily dial up or tone down the heat, swap vegetables based on the season, or even switch the chicken for tofu if you want a vegetarian version. It’s a flexible dish that’s all about making it yours.
- Variation: Once, I added some shiitake mushrooms and swapped baby corn for snap peas to give the dish an earthier vibe – it was a big hit with my friends.
- Heat Level: If you love spice, add an extra bird’s eye chili or sprinkle some chili flakes on top. If you prefer mild, just skip the chili and use white pepper instead.
- Protein Swap: Tofu works wonderfully here – just marinate and fry it the same way as the chicken.
- Gluten-Free Tip: Use tamari instead of soy sauce to keep the flavor without gluten.
Step-by-Step: How I Make Spicy Chicken Drunken Noodles Recipe
Step 1: Prep everything upfront
Before you even turn on the stove, get all your veggies chopped, noodles soaked, and sauces mixed. This dish moves fast once you hit the pan, so having everything ready means no scrambling or burning. For the chicken, chop it into bite-sized pieces and get your marinade mixed to soak up those bold flavors.
Step 2: Marinate the chicken
Pour a third of the sauce over the chopped chicken and let it chill in the fridge for about 20–30 minutes. This step really helps the chicken soak in that terrific blend of salty, sweet, and spicy. Trust me, skipping this step would be a missed flavor opportunity.
Step 3: Soak your noodles
Boil water, pour it over your dried wide rice noodles, and let them soak for about 10 minutes. Stir occasionally so they don’t stick together. When they’re tender but still firm, drain and rinse with cold water, then toss with sesame oil to keep them from sticking and add that subtle nutty note.
Step 4: Cook the chicken
Heat half your vegetable oil in a wok or large skillet over medium heat. Add the marinated chicken and cook until just done, about 5–7 minutes depending on the size of your pieces. Set the chicken aside to rest—this helps it stay juicy.
Step 5: Stir-fry the veggies
Turn the heat up to medium-high, add the remaining oil, then toss in your garlic, bird’s eye chili, baby corn, bell pepper, and snow peas. Stir constantly for about 2 minutes—this high heat quick-cooks the veggies while keeping them crisp and flavorful.
Step 6: Add herbs and aromatics
Throw in your sliced green onions and torn Thai basil leaves. Stir it for another minute to release all their lovely aromas and to freshen up the veggie mix. The basil especially adds that classic Thai fragrance that makes this dish unforgettable.
Step 7: Bring it all together
Return the cooked chicken to the wok, pour in the remaining sauce, and add your noodles. Stir everything thoroughly for about 5 minutes, making sure the noodles are evenly coated and heated through. I like to keep turning the noodles so the sauce gets absorbed nicely without sticking to the pan.
Step 8: Serve immediately
Once your noodles are glossy and perfectly saucy, remove from heat and plate it up. This dish is best enjoyed fresh and hot, so don’t wait too long before digging in!
Tips from My Kitchen
- Prep Makes Perfect: I always chop everything before starting because it keeps the cooking smooth and stress-free.
- Don’t Overcook the Noodles: Soaking rather than boiling keeps their texture spot-on — chewy but not mushy.
- Handle Chili With Care: Bird’s eye chilis pack a punch; gloves are a must to avoid irritated eyes later.
- Cook Veggies Quick and Hot: High heat retains their crunch and brightness, so don’t overcrowd the pan.
How to Serve Spicy Chicken Drunken Noodles Recipe
Garnishes
I’m all about fresh green onion slices and torn Thai basil sprinkled right on top — it brings fresh color and intensifies that herby aroma. Sometimes I add a wedge of lime for squeezing over; the citrus adds a nice tang that complements the spices beautifully.
Side Dishes
To balance the heat, I usually serve this alongside a simple cucumber salad or some steamed jasmine rice. Light, refreshing sides help cool things down and add variety to the plate.
Creative Ways to Present
For dinner parties, I like to serve these drunken noodles in individual bowls lined with banana leaves – it’s visually stunning and adds a little tropical flair that always gets compliments. Plus, it keeps serving easy and informal.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 2 days. When you reheat, add a splash of water or broth to loosen things back up because the noodles tend to absorb sauce and can dry out.
Freezing
Freezing is doable but not ideal for the noodles’ texture. If you’re set on freezing, store the chicken and sauce separately from the noodles and veggies, then combine and reheat gently when ready.
Reheating
I find reheating gently in a skillet over medium heat works best. Adding a little oil and a splash of water helps bring back the silky sauce coating without drying it out or turning it gummy.
FAQs
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What makes noodles “drunken” in Drunken Noodles?
The name “drunken noodles” is playful and popularized in the West—the original Thai name is “Pad Kee Mao.” The “drunken” aspect refers to the bold, spicy flavors that pair well with drinks, rather than any actual alcohol in the dish.
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Can I make this Spicy Chicken Drunken Noodles Recipe vegetarian?
Absolutely! Swap the chicken for firm tofu or extra veggies, and replace fish sauce with soy sauce or a vegetarian alternative. The dish still shines with these simple swaps.
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How spicy is this dish?
The heat level depends on how many bird’s eye chilis you add. Just one chili creates a noticeable kick that’s manageable for most spice lovers, but you can adjust up or down to your taste.
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What type of noodles should I use?
Wide, flat dried rice noodles about ¼ inch thick work best if you want the authentic texture. Avoid thin noodles, as they won’t hold the sauce or texture as well.
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Can I prepare the sauce ahead of time?
Definitely! The sauce can be mixed up a day or two ahead and stored in the fridge. This helps flavors meld and makes your cooking process even quicker.
Final Thoughts
This Spicy Chicken Drunken Noodles Recipe holds a special place in my kitchen because it’s quick, flavorful, and always a crowd-pleaser. Every time I make it, I’m reminded of those bustling Thai street food stalls, and it never fails to brighten up an ordinary night in. I hope you give it a try and find yourself loving it as much as I do—you’ll have a go-to weeknight meal that’s exciting, comforting, and downright delicious.
Print
Spicy Chicken Drunken Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Drunken Noodles is a flavorful Thai stir-fried noodle dish featuring wide rice noodles, marinated chicken, vibrant vegetables, and a savory sauce made with soy, oyster, and fish sauces. This quick and delicious meal combines spicy, sweet, and aromatic notes, perfect for a satisfying dinner.
Ingredients
Sauce
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 2 tablespoons light brown sugar packed
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
Noodles
- 8 ounces flat wide dried rice noodles (¼ inch or more thickness)
- 1 teaspoon sesame oil
Stir Fry
- 2 chicken breasts chopped
- 4 tablespoons vegetable oil divided
- 2 garlic cloves minced
- 1 Thai bird’s eye chili chopped (use gloves or wash hands thoroughly after handling)
- 15 ounces whole baby corn cut in half and quartered
- 1 red bell pepper sliced
- 10 snow peas
- 2 green onions sliced, plus more for garnish
- 1 cup Thai basil torn into small pieces, plus more for garnish
Instructions
- Prep Ingredients: Prepare all vegetables by chopping, slicing, and tearing Thai basil. This ensures a smooth cooking process as the dish cooks quickly.
- Make Sauce: In a medium bowl, combine 4 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 2 tablespoons light brown sugar, ½ teaspoon ground black pepper, and ½ teaspoon ground ginger. Stir until sugar is dissolved and set aside.
- Marinate Chicken: Place chopped chicken breasts into a bowl and pour one-third of the prepared sauce over them. Cover and refrigerate for 20 to 30 minutes to infuse flavor.
- Prepare Noodles: Bring a large pot of water to a boil. Cover the dried rice noodles with boiling water and let soak for 10 minutes, stirring occasionally. Drain and rinse with cold water to stop cooking. Toss noodles lightly with 1 teaspoon sesame oil and set aside.
- Cook Chicken: Heat 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium heat. Add marinated chicken and cook thoroughly until no longer pink. Transfer chicken to a bowl and set aside.
- Stir Fry Vegetables: Increase heat to medium-high and add the remaining 2 tablespoons vegetable oil to the skillet. Add minced garlic, chopped chili, baby corn, sliced red bell pepper, and snow peas. Stir fry for 2 minutes, stirring constantly to prevent burning.
- Add Aromatics: Add sliced green onions and torn Thai basil to the skillet. Continue cooking and stirring for an additional minute to release the basil’s aroma.
- Combine Everything: Return cooked chicken to the skillet and stir to combine. Pour in the remaining two-thirds of the sauce and add noodles. Stir continuously for about 5 minutes until noodles absorb the sauce and achieve the desired texture, turning noodles to ensure even cooking.
- Serve: Remove from heat and garnish with extra green onions and Thai basil. Serve immediately while hot and flavorful.
Notes
- Wear gloves or wash hands thoroughly after handling bird’s eye chili to avoid irritation.
- If you can’t find Thai basil, substitute with sweet basil but note the flavor difference.
- You can swap chicken for tofu or shrimp to vary the protein.
- Adjust chili amount to suit your spice preference.
- Soaking noodles instead of boiling preserves their texture and prevents overcooking during stir fry.
- Use a wok for best stir-fry results but a large skillet will also work.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: fifty five g
- Fiber: 4 g
- Protein: thirty g
- Cholesterol: 70 mg
