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Ready in under an hour, these Thai Drunken Noodles are a fun takeout favorite recipe that you can make at home. Full of flavor and spice and absolutely delicious.

Side view of Thai Drunken Noodles in bowl with chopsticks.

Now I’m not opposed to a little heat, and I love all sorts of different pasta recipes and these Thai Drunken Noodles are ones that we have been making for the longest time.

With so many fun and tasty ingredients, it combines to make a dish that when it comes to flavor all works in unison and is absolutely delicious.

Now like I said I’m not opposed to spice and this does have a little kick, but I’ll tell you below how you can mitigate that if you are not a huge fan of any spice.

This is a great dinnertime recipe, or a recipe that is great to serve up when you are having a dinner party, this is one that we do serve often and everyone always raves about it!

If you want that recipe that is a little bit different, or are wanting to try something new then these Thai Drunken Noodles are one recipe that you have to add to your must-make list.

Some of my other favorite takeout foods we have on our site include: Vietnamese Salad Rolls, The Best Sweet and Sour Chicken and Chicken Lettuce Wraps.

Overhead of Thai Drunken Noodles in bowl with chopsticks.

WHY THIS RECIPE WORKS:

  • The ingredients are easy to substitute if you cannot find them.
  • You can cater this to your spice level.
  • Easily double this recipe to serve more people.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Wide rice noodles
Chicken breast
Oyster sauce
Dark soy sauce
Low-sodium sodium soy sauce
Fish sauce
Shaoxing wine
Brown sugar
Vegetable oil
Garlic
Ginger
Shallots
Thai red chili peppers
Serrano pepper
Red bell peppers
Baby corn
Thai basil
Scallions
Lime, to serve

Ingredients needed to make Thai Drunken Noodles.

HOW TO MAKE THAI DRUNKEN NOODLES:

  1. Cook the rice noodles per the directions on the back of the package. Once it’s cooked, drain and rinse them under cold water to stop from further cooking. Set aside.
  2. While you prepare the noodles, thinly slice the chicken into bite sized pieces, set aside.
  3. In a small bowl mix together the oyster sauce, dark soy sauce, 1 tablespoon  light soy, fish sauce, Shaoxing wine and brown sugar. Mix until the brown sugar has dissolved.
  4. Bring a wok or large skillet with deep sides to medium heat and add 1 tbsp of your vegetable oil. Once the oil is hot and shimmering, add your chicken breast and the remaining 1 tablespoon light soy sauce. Stir occasionally, so it doesn’t burn. Cook until no longer raw, for about 6-8 minutes. Then remove the chicken from the wok and set aside on a plate to rest.
  5. In the same wok, add another tablespoon of vegetable oil and let it get hot. Add the garlic,  ginger, and shallots and let it cook for about 30 seconds, or until fragrant while stirring constantly. 
  6. Then add the red chili peppers, serrano peppers, red bell peppers, baby corn, and cook until the red bell peppers have softened; for about 4-6 minutes.
  7. Then add the cooked noodles, Thai basil, scallions, and cooked chicken to the wok. Add the sauce and stir everything together until the noodles are fully coated in the sauce. Tongs can help in this step. Cook until everything is heated through and hot, about 1 minute. 
  8. Serve with some extra Thai basil and lime, to squeeze over the dish.
Step by step photos on how to make Thai Drunken Noodles.

WHAT ARE DRUNKEN NOODLES?

The dish is called Drunken Noodles for many reasons; some say it is because it is known to be a great hangover cure and deliciously served with an ice-cold beer!

Or, while eating the spicy noodles you will get drunk from trying to cool the fire in your mouth. There are so many reasons and guesses as to why it is called this.

WHAT CAN I DO IF I DON’T LIKE SO MUCH SPICE?

So this dish is known for the peppers but what you can do to cut down on some of the spice itself is you can replace the Thai red chili peppers with dried, these are whole so do not cut and add to your liking, these are extremely hot so be careful.

You can swap out the serrano pepper with jalapeno to cut back slightly on the spice as well. Or you can absolutely leave out the peppers altogether.

This will still be a tasty dish without them, it just won’t have the potent kick that Thai Drunken Noodles are known for.

I CAN’T FIND THAI BASIL, CAN I SWAP?

Sometimes Thai basil is hard to come across, you can absolutely just use the regular basil that you find normally in the stores. The flavor will change slightly but still will be good.

Close up of Thai Drunken Noodles in bowl.

HOW TO STORE:

This can be stored in an airtight container where it will keep for up to 4 days.

This can also be frozen, placed in a freezer container and it will keep in the freezer for up to 3 months.

Let defrost in the refrigerator overnight and then reheat in a wok or in the microwave.

TIPS AND TRICKS:

  • The peppers can be left out or swapped for others, see my tips above for options.
  • If you cannot find Shaoxing Wine, you can replace it with any dry white wine.
  • Thai Basil can be replaced with regular basil.
  • This dish is extremely spicy, so be warned.
  • Double this recipe to serve more people.
  • This can be frozen, see my tips above.
Chopsticks holding up some of the noodles.

Looking for that spicy dish that will really send your taste buds over the top then you absolutely need to make these Thai Drunken Noodles!

If you like this recipe you might also like:

If you’ve tried these THAI DRUNKEN NOODLES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

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5 from 1 vote

Thai Drunken Noodles

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Ready in under an hour, these Thai Drunken Noodles are a fun takeout favorite recipe that you can make at home. Full of flavor and spice and absolutely delicious.
Servings 4

Ingredients
  

Instructions

  • Cook the rice noodles per the directions on the back of the package. Once it’s cooked, drain and rinse them under cold water to stop from further cooking. Set aside.
  • While you prepare the noodles, thinly slice the chicken into bite sized pieces, set aside.
  • In a small bowl mix together the oyster sauce, dark soy sauce, 1 tablespoon light soy, fish sauce, Shaoxing wine and brown sugar. Mix until the brown sugar has dissolved.
  • Bring a wok or large skillet with deep sides to medium heat and add 1 tbsp of your vegetable oil. Once the oil is hot and shimmering, add your chicken breast and the remaining 1 tablespoon light soy sauce. Stir occasionally, so it doesn’t burn. Cook until no longer raw, for about 6-8 minutes. Then remove the chicken from the wok and set aside on a plate to rest.
  • In the same wok, add another tablespoon of vegetable oil and let it get hot. Add the garlic, ginger, and shallots and let it cook for about 30 seconds, or until fragrant while stirring constantly.
  • Then add the red chili peppers, serrano peppers, red bell peppers, baby corn, and cook until the red bell peppers have softened; for about 4-6 minutes.
  • Then add the cooked noodles, Thai basil, scallions, and cooked chicken to the wok. Add the sauce and stir everything together until the noodles are fully coated in the sauce. Tongs can help in this step. Cook until everything is heated through and hot, about 1 minute.
  • Serve with some extra Thai basil and lime, to squeeze over the dish.

Notes

  1. The peppers can be left out or swapped for others, see my tips above for options.
  2. If you cannot find Shaoxing Wine, you can replace with any dry white wine.
  3. Thai Basil can be replace with regular basil.
  4. This dish is extremely spicy, so be warned.
  5. Double this recipe to serve more people.
  6. This can be frozen, see my tips above.

Nutrition

Calories: 600kcal | Carbohydrates: 91g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 2093mg | Potassium: 1102mg | Fiber: 7g | Sugar: 15g | Vitamin A: 2686IU | Vitamin C: 101mg | Calcium: 87mg | Iron: 3mg
Nutrition Disclaimer
Course Main Course
Cuisine American, Thai

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