Drunken Noodles Recipe

If you’ve ever craved a vibrant, spicy noodle dish packed with fresh veggies and savory flavors, this Drunken Noodles Recipe is exactly what you need. I absolutely love how it balances bold sauces with fresh herbs and tender chicken, making it a favorite in my kitchen. Whenever I make it, the combination of wide rice noodles drenched in that rich, spicy sauce reminds me why Thai food holds a permanent spot on my recipe list.

What makes this Drunken Noodles Recipe so special is how effortlessly it comes together while being full of flavor and texture. It’s great for a weeknight dinner when you want something exciting but don’t want to spend hours cooking. Plus, you can tweak the spice level and proteins to suit your taste, so it never gets old in my house.

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Ingredients You’ll Need

These ingredients create that perfect harmony of flavors and textures that make this Drunken Noodles Recipe shine. When shopping, look for fresh basil and quality rice noodles, as they really elevate the dish.

• Wide rice noodles: Fresh or dried, wide noodles soak up the sauce beautifully without getting mushy.
• Sesame oil (or canola): Adds a toasty note that deepens the flavor; sesame oil is best for authenticity.
• Shallots: Mildly sweet and aromatic, they build that flavorful base.
• Carrots: Thinly sliced to maintain a nice crunch that contrasts the soft noodles.
• Chicken breast (or shrimp, tofu): Lean and tender protein that cooks quickly for convenience.
• Garlic: Essential for that punch of savory aroma with every bite.
• Fresh minced ginger: Adds warmth and a slight zing that livens the dish.
• Zucchini: Provides subtle sweetness and a fresh, crunchy bite.
• Green bell pepper: Adds color and crisp texture.
• Green onions: Use whites for cooking and greens for garnish to layer flavors.
• Roma tomatoes: Bring acidity balancing the spicy sauce.
• Thai Holy Basil (or regular basil): Bright herbal flavor that makes this dish unmistakably Thai.
• Oyster sauce: Adds umami depth and slight sweetness.
• Low sodium soy sauce: Salty backbone without overpowering the dish.
• Fish sauce: Intensifies savory notes but use sparingly to avoid overpowering.
• Brown sugar: Balances salty and spicy elements with a touch of sweetness.
• Water: Helps thin out the sauce, so it coats the noodles evenly.
• Thai red chili paste (or sriracha/crushed red pepper flakes): Customize the spice level to your liking for that signature kick.

Variations

I love tinkering with this Drunken Noodles Recipe, whether swapping proteins or adjusting veggies depending on what’s fresh. Don’t be shy about putting your own spin on it—it’s forgiving and adapts well.

• Protein Switch-Up: I often use shrimp for a lighter, seafood twist, or tofu for a vegetarian version that soaks up the sauce nicely.
• Spice Level: Some days I dial up the chili paste for a fiery punch; other times I keep it mild for the whole family.
• Vegetable Swap: Feel free to toss in snap peas, baby corn, or mushrooms depending on what’s in season or your mood.
• Gluten-Free: Just make sure to use tamari or gluten-free soy sauce to keep it safe and delicious.

How to Make Drunken Noodles Recipe

Step 1: Prep Your Noodles and Sauce

Start by cooking your wide rice noodles according to the package instructions—don’t overcook them; they should be tender but still have some bite. While the noodles are soaking up water or cooking, mix up the sauce ingredients in a small bowl so everything’s ready to go when you start stir-frying. I discovered this trick early on, and it makes the cooking process so much smoother!

Step 2: Sauté Your Aromatics and Veggies

Heat one tablespoon of sesame oil in a wok or large skillet over high heat—make sure your pan is hot before adding the shallots and carrots. Cook these for about 2 minutes until they start to soften, releasing their sweet aroma. Add the second tablespoon of oil before tossing in the chicken pieces, seasoning them with a pinch of pepper. Cook until the chicken is just done, keeping it juicy and tender.

Step 3: Add Flavors and the Rest of the Veggies

Next, throw in your garlic and fresh ginger, stirring quickly for about 10 seconds—don’t let the garlic burn or it’ll turn bitter. Then add the green bell pepper, zucchini, tomato slices, and the white parts of the green onion. Give everything a good stir and cook for about 2 minutes so the veggies stay crisp yet tender.

Step 4: Combine Noodles and Sauce and Finish Strong

Now add your prepared noodles right into the pan and pour the sauce you mixed earlier over the top. Toss everything together gently but thoroughly so the noodles soak up that flavorful sauce. Let it cook for a few minutes until everything is warmed through, then remove from heat and stir in your chopped Thai basil last so its fresh aroma remains vibrant.

How to Serve Drunken Noodles Recipe

Garnishes

I always finish my Drunken Noodles with the green parts of the green onion and a sprinkle of extra chili sauce or crushed red pepper. It adds a fresh crunch and lets you dial up the heat at the table. A wedge of lime on the side brightens it wonderfully if you want to jazz it up even more.

Side Dishes

This recipe is a meal on its own, but I like to serve it alongside a light cucumber salad or steamed jasmine rice if you want something extra. Simple steamed or sautéed greens also complement the bold flavors perfectly.

Creative Ways to Present

For special dinners, I’ve served Drunken Noodles in shallow bowls garnished with edible flowers or fresh herbs, adding a touch of elegance. You can also plate it family-style with extra lime wedges and chili sauces for a fun interactive experience at the table.

Make Ahead and Storage

Storing Leftovers

Leftover Drunken Noodles store well in an airtight container in the fridge for up to 3 days. I find the flavors taste even richer the next day once they’ve had time to meld, but the noodles might soak up a bit of sauce, so a splash of water or oil when reheating helps revive that perfect texture.

Freezing

I generally avoid freezing this recipe because the texture of the rice noodles and fresh basil can suffer. If you want to freeze, consider freezing the protein and veggies separately from the noodles and sauce for best results.

Reheating

The best way I’ve found to reheat Drunken Noodles is quickly in a hot skillet with a drizzle of oil, tossing gently to bring back that fresh, stir-fried texture. Microwave works too in a pinch, but be sure to stir halfway to heat evenly and prevent sogginess.

FAQs

Final Thoughts

This Drunken Noodles Recipe is one of those dishes that feels like a celebration in your mouth every time you eat it. I love how approachable yet packed with authentic flavor it is, making it a go-to for impressing friends or simply satisfying my own cravings. I really hope you give it a try—you might find it becoming a staple in your home kitchen just like it did in mine!

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