Thai Drunken Noodles
If you love bold, saucy, spicy noodles… these Drunken Noodles are about to be your new favorite dinner 😍🔥 Packed with tender chicken, fresh veggies, and that irresistible sweet-salty heat — it’s restaurant-quality in under 30 minutes! 🙌
What You Need 🛒
Noodles & Stir Fry:
✅ 8 oz wide rice noodles
✅ 2 Tbsp sesame oil (or canola)
✅ 2 shallots, chopped
✅ 2 carrots, thinly sliced
✅ 1 large chicken breast, chopped (or shrimp or tofu)
✅ 3 large garlic cloves, minced
✅ 1/2 teaspoon fresh minced ginger
✅ 1 zucchini, thinly sliced
✅ 1 green bell pepper, thinly sliced
✅ 2 green onions, chopped
✅ 1 roma tomato, sliced
✅ 1 cup fresh Thai basil leaves (or regular basil)
Sauce:
✅ 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 sriracha/crushed red pepper)
Instructions 👩🍳
1️⃣ Cook rice noodles according to package instructions. Drain and set aside.
2️⃣ Whisk together all sauce ingredients in a small bowl. Set aside.
3️⃣ Heat 1 tablespoon oil in a wok or large skillet over high heat. Add shallots and carrots; cook 2 minutes.
4️⃣ Add remaining oil and chicken. Season with pepper and cook until done. Stir in garlic and ginger; cook 10 seconds.
5️⃣ Add bell pepper, zucchini, tomato, and the white parts of green onion. Cook 2 minutes.
6️⃣ Add cooked noodles and pour sauce over the top. Toss and cook until heated through.
7️⃣ Remove from heat and stir in basil. Garnish with remaining green onion and extra chili sauce if desired.
Spicy, saucy, and totally crave-worthy 🌶️🍜
SAVE this recipe! 💾 Find the full recipe at Tastes Better From Scratch (link in bio!)
#drunkennoodles #dinnerideas #betterthantakeout #meal #easyweeknightdinner
Making Thai Drunken Noodles at home has truly transformed my weeknight dinners. The dish’s rich, spicy, and savory flavors remind me of my travels through Thailand where I first tasted this local favorite. One key to success is using wide rice noodles, which hold the sauce beautifully and make every bite fulfilling. Cooking the noodles al dente is essential—they should still have a slight chewiness to offer the perfect texture balance. In my experience, fresh Thai basil adds a unique aromatic flavor that elevates the dish beyond the usual stir-fry herbs. Substituting with regular basil works in a pinch but is not quite the same. Also, including vibrant vegetables like bell peppers, zucchini, and carrots gives the dish a fresh crunch and nutritional balance. The secret to that irresistible sweet-salty heat lies in the sauce—a mix of oyster sauce, soy sauce, fish sauce, brown sugar, and chili paste. Adjusting the chili paste amount lets you control the spice level to suit your taste. I often add extra chili flakes or sriracha for an additional kick. Preparing this recipe is straightforward and fast, perfect for busy evenings. Using a wok or large skillet allows quick, high-heat cooking that seals in flavors without making the ingredients soggy. I appreciate how the chicken remains tender while the veggies stay crisp. For those following a vegetarian or pescatarian diet, swapping chicken for tofu or shrimp works wonderfully with the same sauce and vegetable combo, making the dish versatile. Lastly, the joy of making this better-than-takeout recipe at home is the ability to customize every element—adding more basil, extra garlic, or even experimenting with different noodles. I highly recommend trying this recipe to bring authentic Thai flavors to your dinner table effortlessly.
I lov theses noodles