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Thai Drunken Noodles

Thai Drunken Noodles

Authentic Thai Drunken Noodles are a quick and flavorful stir-fry dish featuring wide rice noodles, fresh Thai basil, a spicy and savory sauce, and your choice of protein and vegetables. This recipe delivers bold flavors with chewy noodles and vibrant colors, perfect for a fast and satisfying meal any night of the week.

  • Total Time: 25 minutes
  • Yield: 2-3 servings

Ingredients

Noodles

  • Wide Rice Noodles – 8 ounces

Protein and Vegetables

  • Chicken, shrimp, tofu, or beef – 8 ounces, sliced
  • Bell peppers – 1 medium, sliced
  • Onion – 1 medium, sliced

Aromatics and Herbs

  • Garlic – 3 cloves, minced
  • Fresh Thai Basil – 1 cup, leaves only
  • Chili Peppers – 2 small, chopped (adjust to taste)

Sauces and Seasonings

  • Soy Sauce – 2 tablespoons
  • Oyster Sauce – 1 tablespoon
  • Sugar – 1 teaspoon

Other

  • Cooking Oil (vegetable or canola) – 2 tablespoons

Instructions

  1. Prepare the Noodles: Soak the wide rice noodles in warm water for 10-15 minutes until soft but still firm to the bite. Drain and set aside to prevent mushiness during cooking.
  2. Sauté the Aromatics: Heat cooking oil in a wok or large pan over medium-high heat. Add minced garlic and chopped chili peppers, stir-frying quickly for about 30 seconds until fragrant but not burnt to release essential flavors.
  3. Cook the Protein and Vegetables: Add your choice of protein to the pan and cook until almost done. Then toss in sliced bell peppers and onions and stir-fry for a few minutes until vegetables are crisp-tender, maintaining perfect texture balance.
  4. Stir-fry the Noodles with Sauce: Introduce the drained noodles into the pan. Pour in soy sauce, oyster sauce, and sugar. Toss rapidly to coat the noodles evenly with the rich, umami-packed sauce and spicy notes.
  5. Add Fresh Thai Basil and Finish: Remove the pan from heat and stir in a generous handful of fresh Thai basil leaves. The residual heat will wilt the basil, releasing fragrant oils and perfectly finishing the dish.

Notes

  • Use high heat when stir-frying to keep ingredients crisp and flavorful.
  • Don’t over-soak noodles; they should be firm before cooking to avoid sogginess.
  • Fresh Thai basil is essential for authentic flavor; regular basil can be used as a substitute but changes flavor slightly.
  • Taste and adjust soy and oyster sauce ratios according to personal saltiness and sweetness preferences.
  • Prepare and chop all ingredients before starting as stir-frying happens quickly.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Thai
  • Diet: Gluten Free (if tamari used instead of soy sauce and pure rice noodles)

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 18 g
  • Cholesterol: 40 mg

Keywords: Thai Drunken Noodles, Pad Kee Mao, Spicy Thai Noodles, Stir Fry Noodles, Gluten Free Thai Recipe