Name: Drunken Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz wide rice noodles; 1 large chicken breast, chopped (or shrimp or tofu); 2 Tbsp sesame oil (or canola oil); 2 shallots, chopped; 2 carrots, thinly sliced; 3 large cloves of garlic, minced; ½ teaspoon fresh minced ginger; 1 zucchini, thinly sliced; 1 green bell pepper, thinly sliced; 1 roma tomato, sliced; 2 green onions, chopped (separate whites and greens); 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped; 3 Tbsp oyster sauce; ⅓ cup low sodium soy sauce; 2 teaspoons fish sauce; 2 teaspoons brown sugar; 2 Tbsp water; 1 teaspoon Thai red chili paste (or substitute sriracha or crushed red pepper flakes), adjust to taste

Jump to Recipe· 4.9 from 49 reviews

If you’ve ever craved something that’s wildly flavorful, a little spicy, and gloriously satisfying, you’re in for a treat with this Drunken Noodles Recipe. I remember the first time I made it — the lively stir-fry of fresh veggies, tender chicken, and those chewy wide rice noodles tossed in a saucy, aromatic blend instantly became a kitchen favorite. Trust me, once you try this, you’ll want to make it again and again!

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Why This Recipe Works

Balanced Flavors: The sauce combines salty, sweet, and spicy elements to create the signature taste that makes Drunken Noodles addictive.
Fresh Ingredients: Crisp vegetables and fresh basil bring brightness that perfectly complements the noodles and protein.
Quick and Easy: With just about 30 minutes, it’s a fantastic weeknight dinner that feels way more special than takeout.
Customization: You can swap proteins or veggies easily, so it works for all kinds of diets and preferences.

Drunken Noodles, Thai Drunken Noodles, Spicy Stir-Fry, Easy Noodles Recipe, Chicken and Vegetable Noodles - The image shows a metal wok filled with a colorful stir-fry dish. The base layer consists of wide, flat noodles that are light brown and glossy. Mixed through the noodles are pieces of lightly browned tofu cubes, thin strips of green bell peppers, slices of red bell peppers, and small chunks of zucchini with their green skin visible. Scattered over the top are thinly sliced green onions and bits of chopped herbs adding dots of bright green. The noodles and vegetables appear shiny from a light sauce coating them evenly, and the wok has a warm, well-used appearance with some browning on the sides. A pair of metal tongs rests inside the wok, ready to serve. The setting has a clean, white marbled texture surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in delivering that crave-worthy Drunken Noodles flavor. Choosing fresh veggies and good-quality noodles makes a big difference, and I always recommend grabbing Thai holy basil if you can—it adds an authentic aroma that you’ll notice right away.

Drunken Noodles, Thai Drunken Noodles, Spicy Stir-Fry, Easy Noodles Recipe, Chicken and Vegetable Noodles - Flat lay of wide rice noodles arranged neat and flat, a small white bowl of golden sesame oil, two whole uncracked shallots with smooth purple skin, two fresh orange carrots thinly sliced, a large raw chicken breast with pale pink flesh, three whole uncracked bulbs of garlic, a small white bowl with finely minced fresh ginger, a fresh green zucchini thinly sliced, a green bell pepper sliced into thin strips, two chopped green onions with white and green parts separated, a fresh roma tomato sliced into rounds, a small pile of bright green Thai Holy Basil leaves roughly chopped, and a small white bowl holding a dark oyster sauce, another small white bowl with rich low sodium soy sauce, a small white bowl with clear fish sauce, a small white bowl of brown sugar crystals, a small white bowl of clear water, and a small white bowl with vivid red Thai chili paste — all perfectly arranged in balanced symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wide rice noodles: Their chewy texture is perfect for soaking up the sauce and carrying all the flavors.
Sesame oil: Adds a subtle nutty aroma, but canola oil works if you want a neutral flavor.
Shallots: Milder than onions, giving a hint of sweetness and depth.
Carrots: Thin slices cook quickly and add a little crunch and natural sweetness.
Chicken breast: Lean and tender; you can easily swap for shrimp or tofu.
Garlic and ginger: The aromatic heart of the dish, providing warmth and zest.
Zucchini and green bell pepper: Fresh, colorful veggies that keep the stir-fry bright and light.
Green onions: Both the white and green parts add layers of onion flavor and freshness.
Roma tomato: Adds a bit of juicy acidity that balances out the sauce.
Thai Holy Basil leaves: The key herb for authentic flavor; regular basil works in a pinch but it’s not quite the same.
Oyster sauce: A savory, slightly sweet base that makes the sauce rich and umami-packed.
Soy sauce (low sodium): For saltiness without overpowering the other flavors.
Fish sauce: Adds authentic depth—just a small amount goes a long way!
Brown sugar: Balances the salt and spice with a touch of sweetness.
Thai red chili paste: Brings the heat and complexity—adjust it to your spice tolerance.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Drunken Noodles Recipe is — it’s easy to tweak according to what you’ve got in your fridge or how spicy you like it. Don’t hesitate to experiment! That’s the beauty of stir-fries.

Vegetarian Version: I made it with tofu a few times and the sauce still shines. Just press and cube your tofu before stir-frying so it holds texture well.
Seafood Variation: Shrimp or scallops also work wonderfully if you want something light and quick.
Extra Veggies: Sometimes I add snap peas or baby corn when I want a bit more crunch.
Adjusting Heat: You can dial down the chili paste or kick it up with extra crushed red pepper or sriracha—whatever suits your mood.

Step-by-Step: How I Make Drunken Noodles Recipe

Step 1: Cook the noodles just right

Start by cooking your wide rice noodles according to package instructions—usually soaking in hot water until tender but still a bit firm. Overcooked noodles turn mushy in the stir-fry, so keep an eye on them and rinse under cold water once done to stop the cooking. I usually do this a few minutes before starting the stir-fry, so they’re ready to toss in.

Step 2: Prepare the sauce and set aside

Mix oyster sauce, soy sauce, fish sauce, brown sugar, water, and Thai red chili paste in a small bowl. Taste the sauce and adjust the chili paste to spice it up or down. Having this ready before you heat the wok keeps things moving fast once you start cooking.

Step 3: Stir-fry veggies and chicken

Heat 1 tablespoon of sesame or canola oil on high heat in a wok or large skillet. Toss in chopped shallots and sliced carrots, cooking until slightly tender, around 2 minutes. Add another tablespoon of oil, then the chicken (or your choice of protein). Season lightly with pepper and cook until no longer pink, about 3-4 minutes depending on the size of the pieces. Next, add minced garlic and ginger and stir quickly for about 10 seconds—don’t let them burn. Then in go the bell pepper, zucchini, tomato slices, and the white parts of your green onions. Sauté for another 2 minutes—you want the veggies tender but still with some crunch.

Step 4: Toss noodles and sauce together

Now add your noodles right into the pan, pour the sauce over everything, and toss gently but thoroughly so the noodles soak up that amazing sauce. Keep it moving for a few minutes until everything is heated through and evenly coated, but don’t overcook—you want those noodles to stay chewy and the veggies to keep a bit of bite.

Step 5: Finish with basil and garnish

Remove the pan from the heat and immediately stir in the chopped Thai holy basil leaves. The residual heat wilts them just enough to release their fragrant oils without losing that fresh punch. Serve your Drunken Noodles piping hot topped with the green parts of the green onions and, if you’re like me and love spice, an extra drizzle of sriracha or crushed red pepper flakes.

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Tips from My Kitchen

Perfect Noodle Texture: Rinse your noodles in cold water right after cooking to stop them from getting mushy in the stir-fry.
High Heat is Key: Cooking on high heat gets that slightly smoky, wok hei flavor that’s signature to stir fries.
Prep Everything Ahead: Once you start stir-frying, it moves fast, so have your sauce, veggies, and protein all prepped and ready.
Basil Freshness: Add the basil off the heat to keep its bright aroma and prevent it from turning bitter.

How to Serve Drunken Noodles Recipe

Drunken Noodles, Thai Drunken Noodles, Spicy Stir-Fry, Easy Noodles Recipe, Chicken and Vegetable Noodles - The image shows a close-up of a pan filled with wide, flat pasta noodles mixed with green vegetables and small red pieces. The pasta is light brown, and the green vegetables include sliced green beans and some leafy parts. The red pieces appear to be small chunks of tomatoes or peppers. The texture looks slightly glossy from a light sauce coating the pasta and vegetables. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top my Drunken Noodles with extra chopped green onions for that fresh crunch and a squeeze of lime if I’m feeling zesty. Fresh Thai basil leaves or cilantro can add a beautiful herbal lift, and if you like it spicy like me, a spoonful of sriracha or a pinch of chili flakes is non-negotiable.

Side Dishes

This dish is hearty on its own, but pairing it with a simple cucumber salad or a light miso soup rounds out the meal beautifully. Occasionally I serve it alongside some spring rolls for a fun appetizer and extra veggies.

Creative Ways to Present

For special occasions, I like to plate this dish in shallow bowls paired with edible flowers and a small bowl of extra chili sauce on the side. Using banana leaves as placemats or lining serving dishes gives it a festive, authentic vibe that never fails to impress guests.

Make Ahead and Storage

Storing Leftovers

Store leftover Drunken Noodles in an airtight container in the fridge for up to 3 days. It’s best to cool it completely before sealing to avoid sogginess. The sauce keeps noodles tasty but they may soften a bit overnight.

Freezing

I’ve frozen Drunken Noodles a couple of times when I made extra, but the noodles can get a little mushy after thawing. If you plan to freeze, consider freezing the protein and veggies separately from the noodles and sauce for best texture later.

Reheating

Reheat leftovers in a hot skillet or wok with a splash of water or a little oil to revive the noodles’ texture. Microwaving works too but be careful not to overheat and dry it out. Toss frequently until heated through and freshened up.

FAQs

What noodles are best for a Drunken Noodles Recipe?

Wide rice noodles are ideal because their broad surface holds the sauce beautifully and they have the chewy texture that’s signature to drunken noodles. You can usually find them fresh or dried in Asian grocery stores.
Can I make Drunken Noodles vegetarian or vegan?

Absolutely! Just swap chicken for tofu or extra veggies, and use a vegetarian oyster sauce alternative or more soy sauce in the sauce mix. Make sure any fish sauce is replaced with a vegan substitute or omitted.
Why are they called “Drunken Noodles”?

The name “Drunken Noodles” is a bit of a mystery but most agree it’s because the spicy, flavorful dish pairs perfectly with beer or might be the kind of indulgent noodle dish you crave after a night out drinking.
What’s the secret to the authentic flavor?

Using fresh Thai holy basil and a well-balanced sauce with oyster sauce, fish sauce, and chili paste gives you that true authentic flavor. Also, cooking on high heat quickly keeps your ingredients fresh-tasting and vibrant.
How spicy is this Drunken Noodles Recipe?

The spice level depends on how much Thai red chili paste you add. The base recipe has a noticeable kick, but you can adjust it easily higher or lower to suit your heat preference.

Final Thoughts

This Drunken Noodles Recipe is one of those dishes I keep coming back to when I want something fast, flavorful, and a little adventurous. It’s one of those meals that feels homemade yet restaurant-quality, with the perfect balance of spice, savoriness, and fresh veggies. I encourage you to give it a try—you’ll impress yourself with how easy it is and how delicious it turns out. Plus, once you make it a couple of times, you’ll discover your own favorite twists, too!