Name: Easy Spicy Drunken Noodles with Chicken Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Thai
Ingredients: 7 oz / 200g dried wide rice noodles; 2 tbsp oil (peanut, vegetable, or canola); 3 large cloves of garlic, minced; 2 birds eye chilli or Thai chillies, deseeded and very finely chopped; 1/2 onion, sliced; 200 g / 7 oz chicken thighs, cut into bite size pieces (breast can be used as a substitute); 2 tsp fish sauce (or soy sauce); 2 green onions, cut into 3cm (2″) pieces; 1 cup Thai or Thai Holy Basil leaves (substitute regular basil if unavailable); 3 tbsp oyster sauce; 1 1/2 tbsp light soy sauce; 1 1/2 tbsp dark soy sauce; 2 tsp sugar; 1 tbsp water

If you’re craving a dish that packs a punch with bold, spicy flavors yet comes together in a flash, you’re going to adore my Easy Spicy Drunken Noodles with Chicken Recipe. This fan-freaking-tastic take on a beloved Thai street food combines tender chicken, fiery chilies, and fragrant basil, all clinging to perfectly chewy wide rice noodles. I’m telling you, once you try this, it will instantly become a go-to for nights when you want big flavor without the fuss. Stick around, because I’m sharing everything you need to nail it every time!

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Why You’ll Love This Recipe

Quick & Easy: You can have dinner on the table in under 20 minutes—perfect for busy weeknights.
Bold Flavors: The spicy kick balanced with sweet and savory sauces will satisfy your craving for authentic Thai tastes.
Customizable Heat Level: You can dial up or tone down the spice, making it suitable for everyone at the table.
One-Pan Wonder: Minimal cleanup since everything gets tossed and cooked in one wok or skillet.

The dish shows a white round plate filled with wide, flat brown noodles mixed with pieces of cooked light brown chicken and green leafy vegetables scattered throughout. The noodles have a shiny, slightly oily texture, with small red chili flakes visible on some parts, giving a spicy look. The green vegetables add a fresh pop of color contrasting the darker noodles. Brown chopsticks are placed on the right edge of the plate, slightly lifting some noodles. The plate sits on a white marbled surface with a gray cloth and red chili peppers and green leaves partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7 - Easy Spicy Drunken Noodles with Chicken, Thai drunken noodles, spicy chicken stir-fry, quick Thai noodle recipe, flavorful chicken noodle dish

Ingredients You’ll Need

Each ingredient here plays a vital role in building the layers of flavor that make this easy spicy drunken noodles with chicken recipe truly addictive. When shopping, look for fresh Thai holy basil and birds eye chilies if possible, but don’t worry—I’ve got swaps if you can’t find them!

Flat lay of wide dried rice noodles neatly arranged in a simple pile, a small white bowl of golden cooking oil, three large whole garlic cloves with papery skins intact, two bright red deseeded bird's eye chillies finely chopped on a white ceramic plate, half a fresh onion sliced into thin crescents on a white plate, bite-sized pieces of raw chicken thighs with pink flesh and white fat marbling, a small white bowl containing a glossy brown oyster sauce, a small white bowl with dark soy sauce, another small white bowl with light soy sauce, a tiny white bowl of fine white sugar, two fresh green onions cut into short segments, a generous handful of bright green Thai basil leaves with delicate stems, a small white bowl with clear water all symmetrically placed 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 - Easy Spicy Drunken Noodles with Chicken, Thai drunken noodles, spicy chicken stir-fry, quick Thai noodle recipe, flavorful chicken noodle dish

Dried Rice Noodles (wide): These flat, wide noodles have the perfect chewy texture. Soak or cook them as per package instructions before stir-frying.
Oil (peanut, vegetable, or canola): A neutral oil with a high smoke point is ideal for stir-frying at high heat.
Garlic: Freshly minced garlic provides a fragrant base—don’t skip it!
Birds Eye Chilli or Thai Chilies: These small chilies bring authentic heat. Deseed them if you prefer milder spice.
Onion: Sliced onion adds a touch of sweetness and texture.
Chicken Thighs (or breast): Thighs stay juicy and tender, but chicken breast works fine if that’s what you have.
Fish Sauce (or soy sauce): Classic Thai umami; soy sauce is a good swap for a milder flavor or vegetarian adaptation.
Green Onions: Adds freshness and a subtle oniony bite.
Thai or Thai Holy Basil: The star herb that brings a spicy, peppery aroma. Regular basil can be used in a pinch.
Oyster Sauce: Adds a rich, slightly sweet depth to the sauce.
Light Soy Sauce: For saltiness and color without overpowering.
Dark Soy Sauce: Gives that deep color and a touch of sweetness.
Sugar: Balances heat and salt with a hint of sweetness.
Water: Helps loosen the sauce for easier coating of noodles.

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.

Variations

One of my favorite things about this Easy Spicy Drunken Noodles with Chicken Recipe is how easy it is to make it your own. I like to swap proteins or adjust the spice depending on my mood—there’s so much room to play!

Protein Swap: I’ve made this with shrimp and tofu before, and both turned out amazing—just adjust cooking times accordingly.
Vegetarian Version: Skip the chicken and fish sauce; use soy sauce and load up on veggies like bell peppers and mushrooms.
Mild Spice: Use fewer chilies or remove them altogether, and add crushed red pepper on the side for those who want extra heat.
Extra Veggie Boost: Throw in snap peas, carrots, or baby corn to sneak in some veggies.

How to Make Easy Spicy Drunken Noodles with Chicken Recipe

Step 1: Prepare Your Noodles and Sauce

Begin by soaking or cooking your rice noodles according to the package instructions—they should be soft but still have a nice chew because they’ll cook a bit more in the stir-fry. While the noodles are prepping, whisk together your sauce ingredients: oyster sauce, light and dark soy sauce, sugar, and a splash of water. This combo is the secret sauce that clings to every noodle and bite of chicken, so don’t skip it!

Step 2: Stir-Fry Your Aromatics and Chicken

Heat your oil in a wok or large skillet over high heat until shimmering. Toss in the garlic and chopped chilies—just 10 seconds here, because these tiny chilies release a fiery aroma that’ll clear your sinuses (don’t inhale too deeply!). Then add the sliced onion and cook for about a minute until it starts to soften. Next up, chicken and fish sauce go in. Stir-fry until the chicken pieces turn opaque and begin browning, usually around 2 minutes.

Step 3: Combine Noodles, Sauce, and Finish with Basil

Throw in the green onions followed by the drained noodles and pour the pre-mixed sauce over everything. Stir constantly to evenly coat the noodles as the sauce reduces—about 1 minute. This is where the magic happens! Once the noodles look glossy and well-coated, remove the pan from heat. Immediately add the Thai holy basil leaves and toss gently—just until they wilt. Then, serve right away; the basil’s aroma is at its peak and the noodles will soak up the flavors best fresh from the pan.

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Pro Tips for Making Easy Spicy Drunken Noodles with Chicken Recipe

High Heat Cooking: Keep your wok or skillet nice and hot for quick cooking—this locks in flavors and keeps chicken tender.
Pre-Measure Ingredients: Thai stir-fries move fast, so have everything ready and close at hand before you start cooking.
Don’t Overcook Noodles: Slightly undercook the noodles initially since they’ll cook a bit more when combined with sauce and chicken.
Use Fresh Basil Last: Adding the basil off-heat preserves its vibrant flavor and prevents it from turning bitter.

How to Serve Easy Spicy Drunken Noodles with Chicken Recipe

A white plate filled with flat brown noodles mixed with glossy pieces of cooked meat that have a caramel color. Scattered through the noodles are bright green pieces of vegetables, including spring onions with white and green parts, and dark leafy greens, all coated in a slightly oily sauce with hints of red chili flakes. A pair of wooden chopsticks rests on the edge of the plate, gripping some noodles and meat. The plate sits on a white marbled surface with a dark grey cloth draped underneath and small bright red chili peppers with fresh green leaves nearby. Photo taken with an iphone --ar 2:3 --v 7 - Easy Spicy Drunken Noodles with Chicken, Thai drunken noodles, spicy chicken stir-fry, quick Thai noodle recipe, flavorful chicken noodle dish

Garnishes

I like to sprinkle a few fresh cilantro leaves or chopped green onions on top for a pop of color and fresh flavor. Sometimes, I add a wedge of lime on the side so everyone can squeeze in a little bright acidity if desired. A small handful of crushed peanuts adds a lovely crunch, too.

Side Dishes

Since this dish is already packed with flavor and protein, I usually keep sides simple—a crisp cucumber salad or steamed jasmine rice pairs beautifully. If you want more veggies, lightly sautéed bok choy or a quick Asian-style slaw balances the heat nicely.

Creative Ways to Present

For dinner parties, I like serving these noodles in individual shallow bowls lined with extra fresh basil leaves and a drizzle of chili oil on top for some drama. Wrapping the noodles inside lettuce cups with a sprinkling of toasted sesame seeds makes for a fun, interactive meal that impresses guests.

Make Ahead and Storage

Storing Leftovers

Cool your noodles quickly and transfer to an airtight container. I store leftovers in the fridge for up to 2 days. Just know that rice noodles tend to absorb sauce as they sit, so they’ll be a bit drier on reheating.

Freezing

I don’t usually freeze this recipe because noodles can get mushy after thawing. But if you want to freeze, store the chicken portion separately from the noodles and basil, then combine fresh when reheating.

Reheating

Warm your leftovers gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Add fresh basil at the end to revive that signature fresh aroma.

FAQs

Can I use chicken breasts instead of thighs in this Easy Spicy Drunken Noodles with Chicken Recipe?

Absolutely! Chicken breasts are leaner and cook quickly, just be careful not to overcook them to keep the meat tender and juicy. Slice them thinly to match the cooking time of the thighs for best results.
What can I substitute for Thai holy basil if I can’t find it?

Regular sweet basil is a fine substitute, though it lacks the peppery bite of holy basil. To approximate the flavor, you can add a pinch of fresh mint or Thai basil if available.
How spicy is this Easy Spicy Drunken Noodles with Chicken Recipe?

It’s moderately to highly spicy depending on how much chili you add. I recommend starting with one or two birds eye chilies and deseeding them if you want milder heat. You can always serve extra chili flakes on the side for those who crave more kick!
Can I make this recipe vegetarian or vegan?

Yes! Just swap chicken for tofu or your favorite vegetables and replace fish sauce with soy sauce or a vegan fish sauce alternative. This still yields a deliciously savory and spicy noodle dish.

Final Thoughts

I absolutely love how this Easy Spicy Drunken Noodles with Chicken Recipe delivers a restaurant-quality experience right in my own kitchen without any complicated steps. When I first tried making drunken noodles at home, I was amazed at how the bold combination of sauces, heat, and fresh basil created something truly special—and with my tips, you’ll enjoy a perfect stir-fry that’s bursting with flavor every single time. Trust me, once you make this, your family will go crazy for it just like mine does. So go ahead, try it out this week—your taste buds will thank you!