Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Thai Drunken Noodles is a bold, flavorful dish that’s easy to make at home. After making this many times, I’ve discovered the secret to authentic Thai noodles is all in the sauce. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Chicken Stroganoff with Mushrooms and Egg Noodles and Easy Garlic Butter Steak Bites with Potatoes Crockpot Recipe.
Why This Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice Is Pure Comfort
- Authentic Thai flavors in 20 minutes
- Better than takeout taste at home
- Customizable spice level for everyone
What You'll Need for Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Wide rice noodles
- Chicken breast
- Bok choy
- Garlic
- Ginger
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar
- Bird's eye chilies
- Optional: Fresh basil leaves
- Optional: Lime wedges
- Optional: Crushed peanuts
📝 Ingredient Notes
- Wide rice noodles: Use fresh noodles if possible. If using dried, soak in hot water for 10 minutes before cooking.
🛒 Tools & Equipment I Recommend
- Wok — Even heat distribution for perfect stir-frying → See on Amazon
- High-quality chef's knife — Effortless prep and precise slicing → See on Amazon
How to Make Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
- Prepare ingredients: Soak noodles if using dried. Slice chicken, garlic, and ginger. Slice bok choy.
- Make the sauce: Mix soy sauce, oyster sauce, fish sauce, palm sugar, and chilies. Adjust spice level to taste.
- Cook the noodles: Stir-fry noodles in a wok until they start to soften. Remove from wok.
- Cook the chicken: Stir-fry chicken in the wok until cooked through. Remove from wok.
- Combine and serve: Add noodles, chicken, and bok choy to the wok. Pour sauce over everything. Stir-fry until bok choy is tender. Serve with toppings.
Cook's Tips for Perfect Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
- : Use a wok for even heat distribution and quick cooking.
- Common mistake and fix: Don't overcook the noodles. They should still have a slight bite to them.
- : Adjust the spice level by adding or subtracting chilies.
Storing & Reheating Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Noodles can be prepared ahead of time and cooked just before serving.
Freezing Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use high heat for stir-frying to get a nice char on the ingredients.
- Best substitution: Substitute chicken with firm tofu or shrimp for a different protein.
- Make-ahead: Prepare the sauce and slice ingredients ahead of time for a quick meal.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If your sauce is too thick, thin it out with a bit of water.
Want to level up this recipe?
High-quality wok — Even heat distribution for perfect stir-frying → Check price on Amazon
Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Ingredients
Main Ingredients
- Wide rice noodles
- Chicken breast
- Bok choy
- Garlic
- Ginger
Seasonings
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar
- Bird's eye chilies
Optional Toppings
- Fresh basil leaves
- Lime wedges
- Crushed peanuts
Instructions
- Prepare ingredients: Soak noodles if using dried. Slice chicken, garlic, and ginger. Slice bok choy.
- Make the sauce: Mix soy sauce, oyster sauce, fish sauce, palm sugar, and chilies. Adjust spice level to taste.
- Cook the noodles: Stir-fry noodles in a wok until they start to soften. Remove from wok.
- Cook the chicken: Stir-fry chicken in the wok until cooked through. Remove from wok.
- Combine and serve: Add noodles, chicken, and bok choy to the wok. Pour sauce over everything. Stir-fry until bok choy is tender. Serve with toppings.
Notes
- Chef tip: Use high heat for stir-frying to get a nice char on the ingredients.
- Best substitution: Substitute chicken with firm tofu or shrimp for a different protein.
- Make-ahead: Prepare the sauce and slice ingredients ahead of time for a quick meal.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If your sauce is too thick, thin it out with a bit of water.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Noodles can be prepared ahead of time and cooked just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 14g
- Carbs: 55g
- Fiber: 2g
- Sugar: 7g
- Sodium: 1800mg
- Cholesterol: 70mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice FAQs
Yes, prepare the sauce and slice ingredients ahead of time. Cook the noodles just before serving.
You may have overcooked the noodles. Next time, cook them for less time.
No, this recipe requires high heat stir-frying which the air fryer cannot provide.
Brown sugar can be used as a substitute for palm sugar.
Yes, substitute chicken with firm tofu or shrimp, or leave it out for a vegetarian version.
A Warm Final Note
I can’t wait for you to try Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
