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Drunken Noodles Recipe

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★★★★★

4.7 from 96 reviews

Drunken Noodles is a vibrant and aromatic Thai stir-fry dish featuring wide rice noodles, tender chicken, fresh basil, and a savory-sweet sauce. Infused with garlic, chilies, and a rich blend of soy and oyster sauces, this quick and flavorful meal delivers authentic Thai street food flavors perfect for a fast weeknight dinner.

Ingredients

Scale

Noodles

  • 7 oz / 200g dried wide rice noodles (Pad Thai style)

Sauce

  • 3 tbsp oyster sauce
  • 1 1/2 tbsp light soy sauce
  • 1 1/2 tbsp dark soy sauce
  • 2 tsp sugar
  • 1 tbsp water

Main Ingredients

  • 2 tbsp oil (peanut, vegetable, or canola)
  • 3 large cloves garlic, minced
  • 2 birds eye 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)
  • 2 tsp fish sauce (or soy sauce)
  • 2 green onions, cut into 3 cm / 2 inch pieces
  • 1 cup Thai or Thai Holy Basil leaves (or substitute regular basil)

Instructions

  1. Prepare Noodles: Cook the dried wide rice noodles according to the packet instructions until tender, then drain and set aside to prevent sticking.
  2. Make Sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Stir well until the sugar dissolves completely and set aside.
  3. Heat Oil: Place a wok or large heavy-based skillet over high heat and add the oil. Allow it to heat until hot but not smoking, ensuring a perfect stir-fry environment.
  4. Sauté Aromatics: Add minced garlic and finely chopped birds eye chillies to the hot oil. Stir-fry quickly for about 10 seconds to release their fragrant flavors, taking care to avoid inhaling the spicy vapors.
  5. Cook Onions: Add the sliced onion to the wok and stir-fry for about one minute until they soften slightly and develop sweetness.
  6. Cook Chicken: Add the bite-sized chicken pieces along with fish sauce to the wok. Stir-fry for approximately 2 minutes or until the chicken is fully cooked through and tender.
  7. Combine & Toss: Add the green onion pieces, cooked noodles, and prepared sauce to the wok. Stir-fry everything together for about 1 minute until the sauce thickens slightly and evenly coats the noodles.
  8. Add Basil & Finish: Remove the wok from the heat and immediately toss in the basil leaves. Stir gently until the basil wilts, preserving its aroma. Serve the dish hot immediately for optimal flavor and freshness.

Notes

  • If Thai or Holy Basil is unavailable, regular sweet basil can be used as a substitute, but the flavor will be milder.
  • For a vegetarian version, substitute chicken with tofu and use soy sauce in place of fish sauce.
  • Adjust the number of chillies according to your preferred spice level.
  • Soak the rice noodles in warm water if short on time instead of boiling, but make sure they soften fully before cooking.
  • Use a heavy-based skillet or wok for even heat distribution and best stir-fry results.

Keywords: Drunken noodles, Pad Kee Mao, Thai stir-fry, wide rice noodles, chicken noodles, Thai basil noodles, spicy noodle dish

Find it online: https://mjrecipe.com/drunken-noodles-recipe/