If you have ever wondered how to bring vibrant street food flavors right into your own kitchen, this Drunken Noodles Recipe is the perfect answer. Bursting with bold, savory sauces, tender chicken, and fresh veggies, it’s a satisfying and colorful dish that will instantly become a weeknight favorite. The marriage of wide rice noodles coated in a luscious sauce and fragrant Thai basil leaves creates a harmony of textures and aromas that is downright addictive. Get ready to dive into one of the most comforting yet exciting noodle dishes you’ll ever make.
Ingredients You’ll Need
Gathering simple but impactful ingredients is key to unlocking the authentic taste and texture of this recipe. Each component plays a role, whether it’s bringing sweetness, smokiness, fresh crunch, or that unmistakable Thai basil aroma that makes this dish special.
- Oyster sauce: Adds a rich umami depth that forms the flavor base of the sauce.
- Light soy sauce: Brings salty brightness without overpowering other ingredients.
- Dark soy sauce: Contributes sweetness and a beautiful dark color to the noodles.
- Rice wine vinegar: Offers a subtle tanginess that balances out the savory notes.
- Fish sauce (optional): A classic Thai flavor enhancer for authentic savoriness.
- Brown sugar: Adds gentle sweetness that counteracts spiciness and acidity.
- Water: Adjusts sauce consistency for perfect coating on the noodles.
- Dried wide rice noodles: The foundation of the dish, they soak up all the amazing flavors.
- Sesame oil: Provides a nutty aroma and helps with stir-frying.
- Chicken breast (thinly sliced): Tender protein that cooks quickly and absorbs the sauce beautifully.
- Brown onion: Adds sweetness and texture when sautéed.
- Fresh garlic (grated): Infuses the dish with pungent and aromatic notes.
- Carrot (julienned): Brings a fresh crunch and pops of color.
- Bok choy (shredded): Offers leafy green freshness and subtle crispness.
- Spring onion stems: Adds mild onion flavor and visual interest.
- Thai basil leaves: The star herb that injects a sweet, slightly peppery fragrance.
- Chili oil vinegar: A fiery, tangy condiment perfect for drizzling at the end.
- Crushed roasted peanuts (optional): For added crunch and texture contrast.
How to Make Drunken Noodles Recipe
Step 1: Prepare the Sauce
Start by whisking together oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce (if using), brown sugar, and water in a small bowl. This sauce mixture is the soul of your Drunken Noodles Recipe, combining sweet, salty, tangy, and umami flavors that will coat the noodles perfectly.
Step 2: Soak the Noodles
Place the dried wide rice noodles in warm water and let them soak until they’re soft but still chewy, usually about 10 minutes. Properly hydrated noodles ensure the stir-fry texture is just right, with tender but slightly bitey strands.
Step 3: Stir-Fry the Chicken and Vegetables
Heat sesame oil in a large pan or wok over medium-high heat. Add the sliced chicken breast and cook until lightly browned and nearly cooked through. Toss in the brown onion and grated garlic, stirring until fragrant and translucent. Then add the julienned carrot, shredded bok choy, and spring onion stems, stirring continuously until veggies are crisp-tender. This layering of ingredients builds flavors and textures essential for the dish’s complexity.
Step 4: Combine Noodles and Sauce
Drain your noodles and add them straight to the wok with the cooked chicken and vegetables. Pour the sauce mixture over the top and toss everything together vigorously. The noodles should soak up the glossy sauce evenly, and the wok’s heat will intensify the flavors. Finally, fold in the fresh Thai basil leaves just before turning off the heat so they gently wilt and release their signature aroma.
How to Serve Drunken Noodles Recipe
Garnishes
The ideal garnishes balance heat, texture, and aromatic layers. A drizzle of chili oil vinegar introduces a subtle spicy kick and acidity that brightens the dish. Scattering crushed roasted peanuts on top brings an irresistible crunch and nutty note, elevating every bite.
Side Dishes
Drunken noodles shine best when paired with light and fresh side dishes like a simple cucumber salad or a crisp papaya salad to cut through the richness. A bowl of fragrant jasmine rice works well too if you want to stretch the meal or soak up any extra sauce.
Creative Ways to Present
Serve your Drunken Noodles Recipe in colorful bowls or banana leaf-lined plates for a festive touch. Garnish with sprigs of Thai basil or thin slices of fresh chili for a bright pop of color. If you’re feeling adventurous, try plating as lettuce wraps for a fun handheld option that adds crunch and freshness with each bite.
Make Ahead and Storage
Storing Leftovers
Let your leftover noodles cool to room temperature before transferring to an airtight container. Stored in the fridge, they remain delicious and safe to eat for up to 3 days. Keep any garnishes separate to avoid sogginess.
Freezing
While freezing is possible, Drunken Noodles Recipe is best enjoyed fresh due to the delicate Thai basil and crisp vegetables. If needed, freeze in portioned airtight containers for up to a month, but expect a slight loss in texture upon thawing.
Reheating
Reheat leftovers gently in a skillet over medium heat with a splash of water or broth to revive moisture. Avoid microwaving for too long to preserve the noodles’ tender chew and fresh basil flavor. Add fresh herbs after warming for the best experience.
FAQs
Can I substitute the chicken with another protein?
Absolutely! Shrimp, tofu, or thinly sliced beef work beautifully in this Drunken Noodles Recipe. Adjust cooking times accordingly to ensure your chosen protein is cooked perfectly without drying out.
What if I cannot find Thai basil?
If Thai basil is unavailable, regular sweet basil is a fine substitute, though the flavor will be slightly less peppery and more sweet. Adding fresh mint can also bring a nice herbal twist in a pinch.
Is this recipe spicy? Can I adjust the heat?
The base recipe is moderately spiced mainly due to the optional chili oil vinegar on the side. You can easily adjust the heat by adding more chili oil or fresh chilies to the stir-fry to suit your taste.
How do I make sure the noodles don’t stick together?
Soaking the noodles properly and tossing them quickly in the hot wok with oil and sauce prevents clumping. Using wide rice noodles helps them stay separate while absorbing flavors gorgeously.
Can I prepare this recipe vegetarian or vegan?
Yes! Replace the chicken with tofu or mushrooms and omit fish sauce to keep it vegetarian or vegan. Use tamari or soy sauce-based oyster sauce substitutes to maintain the umami punch the dish needs.
Final Thoughts
This Drunken Noodles Recipe is the ultimate crowd-pleaser that combines simplicity with incredible flavor. Once you get the hang of the sauce and stir-fry technique, you’ll find yourself craving this saucy, aromatic noodle dish again and again. So grab those wide rice noodles and fresh Thai basil leaves and start cooking your way to a delicious meal that feels like a warm hug on a 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
A flavorful and spicy Thai stir-fried noodle dish featuring wide rice noodles, tender chicken breast, fresh vegetables, and aromatic Thai basil, all tossed in a savory and slightly sweet sauce for a perfect balance of flavors.
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
Noodles and Protein
- 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
Vegetables and Herbs
- 1 brown onion, sliced
- 1 tbsp freshly grated garlic
- 1 carrot, julienned
- 1 bunch bok choy, shredded (1.5 cm/½ inch slices)
- 4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons
- 1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can substitute with regular basil)
Condiments (Optional)
- Chili oil vinegar (equal parts rice wine vinegar and chili oil)
- Crushed roasted peanuts
Instructions
- Prepare the Sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce, brown sugar, and water. Stir well until the sugar dissolves and set aside.
- Cook the Noodles: Soak the dried wide rice noodles in warm water according to package instructions until soft but not mushy. Drain and set aside.
- Heat Sesame Oil: In a large skillet or wok, heat the sesame oil over medium-high heat to prepare for stir-frying.
- Sauté Chicken: Add the sliced chicken breast to the hot oil and cook for 3-4 minutes until it turns white and is nearly cooked through.
- Add Aromatics and Vegetables: Toss in the sliced brown onion and freshly grated garlic, stir-frying for about 1 minute until fragrant. Then add the julienned carrot, shredded bok choy, and sliced spring onions. Stir-fry for another 2 minutes until vegetables are slightly tender but still crisp.
- Combine Noodles and Sauce: Add the soaked rice noodles to the skillet along with the prepared sauce. Toss everything together gently to combine and evenly coat the noodles and ingredients with the sauce. Stir-fry for 2-3 minutes allowing the sauce to thicken slightly and the noodles to absorb the flavors.
- Add Thai Basil: Remove the skillet from heat and fold in the Thai basil leaves. The residual heat will wilt the basil perfectly without overcooking.
- Serve: Plate the drunken noodles immediately. Optionally, drizzle with chili oil vinegar for extra heat and serve topped with crushed roasted peanuts for added crunch.
Notes
- Fish sauce adds umami but can be omitted for a milder flavor or vegetarian version.
- Dark soy sauce can be replaced with tamari or all-purpose soy sauce if unavailable.
- Adjust chili oil vinegar quantity to your preferred spice level.
- For a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce.
- Soaking noodles in warm water prevents them from breaking apart during stir-frying.
