If you are in search of a vibrant, full-flavored dish that bursts with a delightful mix of spicy, savory, and sweet notes, look no further than this Drunken Noodles Recipe. Known for its bold taste and satisfying textures, this dish combines wide rice noodles with tender chicken and fresh vegetables, all dressed in a flavorful sauce that perfectly balances oyster sauce, soy, and a touch of heat. It’s comfort food with a kick, and every mouthful brings a little celebration of Thai street food right to your kitchen.
Ingredients You’ll Need
Crafting this Drunken Noodles Recipe is simpler than you might think, thanks to a handful of key ingredients that each add their own magic. From the savory richness of oyster sauce to the fresh brightness of Thai basil, these components come together to create a colorful and aromatic meal.
- 3 tbsp oyster sauce: Adds a deep umami flavor that’s essential for authentic taste.
- 2 tbsp light soy sauce: Brings salty richness without overpowering the dish.
- 2 tbsp dark soy sauce: Provides a subtle sweetness and beautiful color; tamari works as a great substitute.
- 1 tbsp rice wine vinegar: Cuts through the richness with a mild tanginess, balancing flavors perfectly.
- ½ tbsp fish sauce (optional): Adds that distinctive Thai pungency and depth; highly recommended if you can get it.
- 1 tbsp brown sugar: Sweetens the sauce just enough to complement the savory elements.
- 2 tbsp water: Helps to blend the sauce and keep the noodles moist as they cook.
- 200 g dried wide rice noodles: The chewy foundation of the dish, soaking up all the delicious sauce.
- 1 tbsp sesame oil: Adds a toasty, nutty aroma to the stir-fry.
- 500 g boneless chicken breast, thinly sliced: Tender protein that cooks quickly and absorbs sauce flavors beautifully.
- 1 brown onion, sliced: Adds sweetness and texture when sautéed.
- 1 tbsp freshly grated garlic: Brings sharpness and aromatic depth.
- 1 carrot, julienned: Offers a crisp, vibrant vegetable bite.
- 1 bunch bok choy, shredded: Introduces fresh greens and a slight crunch.
- 4 spring onions, cut into batons: Adds mild onion flavor and a fresh finish.
- 1 firmly packed cup Thai basil leaves: The star herb here with its unique peppery, anise-like aroma.
- Chili oil vinegar: A custom blend for drizzling that adds heat and acidity.
- Crushed roasted peanuts (optional): For a crunchy, nutty texture contrast.
How to Make Drunken Noodles Recipe
Step 1: Prepare the Rice Noodles
Begin by soaking your dried wide rice noodles in warm water until they are soft but still slightly firm, usually about 20-30 minutes. This soaking gets the noodles ready to absorb the incredible flavors that await them in the stir-fry.
Step 2: Mix the Sauce
In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce, brown sugar, and water. Stir this mixture well until the sugar dissolves completely. This sauce is the heart of the Drunken Noodles Recipe, giving every ingredient a melody of balanced tastes.
Step 3: Cook the Chicken
Heat the sesame oil in a large wok or skillet over medium-high heat. Toss in the finely sliced chicken and stir-fry until it’s just cooked through and lightly browned. This quick sear locks in juices and sets a perfect meaty base for the dish.
Step 4: Add Aromatics and Vegetables
Throw in the sliced brown onion and freshly grated garlic, stir-frying until fragrant and soft but not browned. Then add the julienned carrot, shredded bok choy, and spring onion batons, cooking for a couple of minutes more to keep their freshness and crunch.
Step 5: Combine with Noodles and Sauce
Drain the softened noodles well and add them to the wok with the cooked chicken and vegetables. Pour the prepared sauce over everything and toss vigorously to coat all the ingredients. Cook for another 2-3 minutes until everything is heated through and the noodles have soaked up the sauce beautifully.
Step 6: Add the Basil and Serve
Take the wok off the heat and fold in the Thai basil leaves, letting their fragrance infuse the dish in the residual heat. Serve immediately while warm, inviting those bright herbal notes to shine through each mouthwatering bite.
How to Serve Drunken Noodles Recipe
Garnishes
For an added burst of flavor and texture, drizzle chili oil vinegar over the Drunken Noodles Recipe just before eating. If you like a little crunch, sprinkle some crushed roasted peanuts on top; they add a delightful contrast that elevates the dish even more.
Side Dishes
This hearty noodle dish pairs wonderfully with simpler sides like steamed jasmine rice, which helps tame the bold flavors if you want a milder experience. Alternatively, a light cucumber salad with a tangy dressing can bring a refreshing balance to the meal.
Creative Ways to Present
For a fun twist, serve the noodles in individual small bowls lined with fresh basil and chili oil vinegar drizzled artistically. You can also add a wedge of lime on the side for guests to squeeze over their plates for an extra zest burst that complements the dish’s complexity beautifully.
Make Ahead and Storage
Storing Leftovers
Place any leftover Drunken Noodles Recipe in an airtight container and refrigerate within two hours of cooking. They will stay delicious and fresh for up to 3 days, making it easy to enjoy this dish again without any loss of flavor or texture.
Freezing
While freezing is possible, it’s best to do so only if necessary because the texture of the fresh vegetables and basil may change after thawing. If freezing, store in a freezer-safe container and consume within one month for best quality.
Reheating
Reheat leftovers gently in a skillet over medium heat or microwave until heated through. Add a splash of water or a light drizzle of sesame oil to refresh the noodles and keep them from drying out during reheating.
FAQs
Can I make this Drunken Noodles Recipe vegetarian?
Absolutely! Substitute the chicken with firm tofu or a medley of mushrooms and omit the fish sauce, or replace it with a vegetarian alternative like soy sauce to keep the flavors rich and satisfying.
What makes the noodles “drunken” in this recipe?
The name “drunken noodles” refers more to the bold, intense flavors and spicy sauce rather than containing any alcohol; however, rice wine vinegar adds a slight tang that complements the dish’s character perfectly.
Can I use fresh rice noodles instead of dried ones?
Yes, fresh wide rice noodles work wonderfully in this recipe and will cook faster—just be careful not to overcook them, as they are softer and can become mushy.
Is Thai basil necessary?
Thai basil adds a unique peppery and anise-like flavor that defines this dish’s traditional taste, but if unavailable, sweet basil is a fine substitute and will still deliver a beautiful herbal note.
How spicy is this Drunken Noodles Recipe?
The spiciness can be adjusted to your liking by controlling the amount of chili oil vinegar used or by adding fresh chilies in the stir-fry. It can be mild or fiery depending on your personal taste.
Final Thoughts
This Drunken Noodles Recipe is one of those dishes that feels like a warm hug on a plate—vibrant, comforting, and packed with authentic flavors you’ll want to make over and over. Whether you’re preparing a quick weeknight dinner or entertaining friends with bold tastes, this recipe is guaranteed to impress and satisfy. Give it a try, and watch how it quickly becomes a favorite in your culinary repertoire!
Print
Drunken Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This vibrant Drunken Noodles recipe is a flavorful Thai stir-fry featuring wide rice noodles, tender chicken breast, and a savory blend of oyster sauce, soy sauces, and aromatic basil. Perfectly balanced with a hint of sweetness and spice, it offers a quick and satisfying meal that can be ready in under 20 minutes.
Ingredients
Sauce
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce)
- 1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar)
- ½ tbsp fish sauce (optional, but recommended)
- 1 tbsp brown sugar
- 2 tbsp water
Main Ingredients
- 200 g (7 oz) dried wide rice noodles
- 1 tbsp sesame oil
- 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm/1/4 inch thick
- 1 brown onion, sliced
- 1 tbsp freshly grated garlic
- 1 carrot, julienned
- 1 bunch bok choy, shredded (1.5 cm/½ inch slices)
- 4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons
- 1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can substitute with regular basil)
Garnishes & Condiments
- Chili oil vinegar (equal parts rice wine vinegar and chili oil)
- Crushed roasted peanuts (optional)
Instructions
- Prepare the Sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce (if using), brown sugar, and water. Stir until the sugar is fully dissolved and set aside.
- Cook the Noodles: Soak the dried wide rice noodles in warm water for about 7-10 minutes until softened but still firm to the bite. Drain and set aside. Alternatively, prepare noodles according to package instructions.
- Heat the Pan and Cook Chicken: Warm a large skillet or wok over medium-high heat. Add sesame oil, then add the sliced chicken breast. Stir-fry for 3-4 minutes until the chicken is cooked through and slightly golden.
- Add Aromatics and Vegetables: Add the sliced brown onion and grated garlic to the pan, stir frying for 1-2 minutes until fragrant. Then add the julienned carrot, shredded bok choy, and sliced spring onions. Stir-fry for another 2 minutes until the vegetables are just tender but still crisp.
- Combine Noodles and Sauce: Add the soaked and drained noodles to the skillet. Pour the prepared sauce over the noodles and toss everything together using tongs or spatulas to evenly coat the noodles and ingredients in the sauce. Stir-fry for an additional 2-3 minutes to ensure everything is heated through and flavors meld.
- Finish with Basil: Remove the skillet from heat and fold in the Thai basil leaves, allowing their fragrance to release from the residual heat. Mix gently to combine.
- Serve with Condiments: Plate the drunken noodles hot. Offer chili oil vinegar on the side for a spicy tang and sprinkle crushed roasted peanuts over the top if desired for added texture and flavor.
Notes
- You can substitute chicken with beef, shrimp, or tofu for different protein options.
- If Thai basil is unavailable, regular basil can be used but will alter the authentic flavor slightly.
- Adjust the chili oil vinegar garnish according to your spice tolerance.
- For a vegetarian version, omit fish sauce and chicken, and use vegetable-based sauces.
- Wide rice noodles can be found in Asian grocery stores or substituted with fresh flat rice noodles if preferred.
