Jump to Recipe Print RecipeAs I stood in my kitchen, the aroma of sizzling garlic and fresh vegetables dancing in the air, I knew I was about to embark on a culinary adventure with my favorite Thai Drunken Noodles. This quick and spicy stir-fry delight is the perfect escape from the mundane, transforming any busy weeknight into a flavorful feast in just 30 minutes. Packed with colorful veggies and chewy rice noodles, it’s not only a healthful choice but can also easily be tailored to your preferred protein—be it chicken, beef, shrimp, or tofu. With its bold flavors, this dish is sure to enchant both spice enthusiasts and comfort food seekers alike. Ready to tantalize your taste buds with these vibrant Thai Drunken Noodles? Let’s dive in! Why are Thai Drunken Noodles a must-try? Incredible Flavor: These Thai Drunken Noodles explode with vibrant, spicy flavors that’ll take your taste buds on a journey. Quick & Easy: Whip up this dish in just 30 minutes, perfect for those hectic weeknights when time is of the essence. Versatile Protein Options: Customize your noodles with chicken, beef, shrimp, or tofu to suit any dietary preference—it’s a meal that caters to everyone! Colorful & Nutritious: Packed with fresh vegetables like bell peppers and snap peas, this meal is not only delicious but also a healthy choice. Crowd-Pleaser: Your family and friends will love this dish, making it a go-to recipe when entertaining. If you’re looking for an exciting twist on your dinner routine, why not try pairing them with some delightful Gochujang Udon Noodles for a flavor-packed experience? Thai Drunken Noodles Ingredients • Ready to make your own vibrant Thai Drunken Noodles? For the Noodles Wide Rice Noodles – Look for “sen yai” for authentic texture; cook as per package instructions for best results. For the Stir-Fry Vegetable Oil – Ideal for high-heat cooking; you can use other oils like canola or peanut oil as substitutes. Garlic (4 cloves, minced) – Fresh garlic is key for that aromatic punch; don’t skimp on this ingredient! Shallot (1, sliced) – Provides a sweet depth; can easily be swapped with yellow onion if needed. Protein (1/2 lb, choice of chicken, beef, shrimp, or tofu) – Adapt this dish to fit your dietary preferences; any protein will add substance. For the Veggies Bell Peppers (1/2 cup, sliced) – Adds crunch and sweetness; feel free to use any color for visual appeal. Broccoli Florets (1/2 cup) – Contributes nutrition and nice color contrast; it holds up well in stir-fries. Snap Peas (1/2 cup) – Offers a delightful crunch; they cook quickly and maintain their freshness. Carrots (1/2 cup, sliced) – Brings color and natural sweetness; julienne for a pretty presentation! Thai Bird’s Eye Chilies (to taste) – Adjust according to your spice tolerance; one or two can provide a nice kick! For the Sauces Oyster Sauce (2 tbsp) – Adds an umami flavor that’s hard to resist; use mushroom sauce for a vegan twist. Soy Sauce (2 tbsp) – Low-sodium options are great to keep it on the healthier side. Fish Sauce (1 tbsp) – Enhances umami richness; omit for vegan dishes and substitute with extra soy sauce. Sugar (1 tbsp) – Balances out the savory elements; brown sugar lends a deeper flavor. For the Finish Fresh Thai Basil Leaves (1/4 cup) – A must for that amazing aroma; fold them in right at the end for the best result. Lime Wedges – Serve on the side for a citrusy brightness that cuts through the richness. Get ready to charm your taste buds with this incredible Thai Drunken Noodles recipe! Step‑by‑Step Instructions for Thai Drunken Noodles Step 1: Cook Noodles Begin by bringing a large pot of water to a boil. Add the wide rice noodles and cook according to package instructions until they are al dente, usually around 7–10 minutes. Once cooked, drain the noodles in a colander, giving them a quick rinse under cold water to stop the cooking process, and set them aside for later use in your Thai Drunken Noodles. Step 2: Stir-Fry Aromatics In a large wok or non-stick skillet, heat 2 tablespoons of vegetable oil over high heat. When the oil is shimmering, add the minced garlic and sliced shallot, stir-frying for about 30 seconds until they are fragrant and golden. Be attentive to avoid burning; the aroma should fill your kitchen, signaling that it’s time for the next step for your delightful Thai Drunken Noodles. Step 3: Cook Protein Add your choice of protein—chicken, beef, shrimp, or tofu—into the wok with the stir-fried garlic and shallots. Stir-fry for about 3-5 minutes until the protein is fully cooked and turns a nice golden brown. This step is crucial for building the savory base of flavors in your Thai Drunken Noodles. Step 4: Add Vegetables Once the protein is cooked, push it to one side of the wok. On the empty side, add the sliced bell peppers, broccoli florets, carrots, and snap peas. Stir-fry the vegetables for 2-3 minutes until they’re tender yet crisp. Their vibrant colors will become even more enticing in this step, enriching your Thai Drunken Noodles’ texture and flavor. Step 5: Combine and Sauce Now it’s time to bring everything together! Add the cooked rice noodles to the wok along with the oyster sauce, soy sauce, fish sauce, and sugar. Toss everything together for about 2-3 minutes, ensuring that the noodles are evenly coated and heated through. The noodles should glisten with sauce, inviting you to savor your Thai Drunken Noodles. Step 6: Finish with Basil Remove the wok from the heat and fold in the fresh Thai basil leaves. The residual heat will wilt the basil, releasing its fragrant aroma into the dish. Give everything a good toss to incorporate the basil into your decadent Thai Drunken Noodles, enhancing the flavor profile beautifully. Step 7: Serve Plate the Thai Drunken Noodles and serve them with lime wedges on the side. For an extra touch, sprinkle with crushed peanuts to add crunch and richness. Your vibrant and colorful dish is ready to impress, providing a delightful blend of flavors that everyone will enjoy! Make Ahead Options These Thai Drunken Noodles are perfect for meal prep, allowing you to savor delicious homemade stir-fry on busy weeknights! You can cook the rice noodles and store them in an airtight container for up to 3 days in the refrigerator. Additionally, chop your vegetables and protein in advance to save time; just refrigerate them separately to maintain freshness. When you’re ready to eat, simply stir-fry your prepped ingredients, add the sauces, and toss in the noodles until heated through. This way, you’ll enjoy your vibrant Thai Drunken Noodles just as delicious as if they were made fresh, all while saving precious time! Thai Drunken Noodles: Variations & Substitutions Feel free to let your creativity shine with these customizable ways to enjoy your Thai Drunken Noodles! Vegetarian Delight: Use tofu or tempeh as your protein, and opt for mushroom sauce instead of oyster sauce for a plant-based option. Seafood Swap: For a savory spin, try replacing chicken or beef with shrimp, scallops, or even crab for an ocean-inspired meal. Exotic Flavors: Add a splash of coconut milk for a rich, creamy twist that elevates the overall flavor profile without overpowering the dish. Heat Lover’s Dream: Craving more heat? Toss in a few extra Thai Bird’s Eye chilies or even a drizzle of sriracha to kick it up a notch! Nutty Crunch: Incorporate crushed peanuts or cashews for added texture and a delightful crunch that pairs beautifully with the noodles. Seasonal Veggies: Swap out the veggies, using whatever’s fresh in the fridge like zucchini, asparagus, or snap peas from the farmers’ market to create a unique dish each time. Noodle Alternatives: Replace wide rice noodles with egg noodles or even quinoa for a gluten-free twist; just adjust their cooking time accordingly. Searching for a unique noodle dish? Try pairing them with some delightful Gochujang Udon Noodles for a flavor-packed experience! Sweet Harmony: Consider adding a splash of pineapple juice or a small bowl of fresh pineapple chunks served alongside for a sweet contrast to the spicy flavors. Enjoy experimenting with these variations, and make your Thai Drunken Noodles uniquely yours! How to Store and Freeze Thai Drunken Noodles Fridge: Store any leftover Thai Drunken Noodles in an airtight container for up to 3 days. Refrigeration helps retain freshness and flavor. Freezer: For longer storage, freeze the noodles in a freezer-safe bag for up to 2 months. Ensure they are fully cooled before sealing to prevent sogginess. Reheating: When ready to enjoy, thaw the frozen noodles in the fridge overnight. Reheat in a skillet over medium heat with a splash of water to ensure they don’t stick together. Room Temperature: Avoid leaving cooked noodles out at room temperature for more than 2 hours to maintain food safety. Expert Tips for Thai Drunken Noodles Prep Ingredients First: Keep all ingredients prepped and within reach; this ensures a smooth and efficient cooking process for your Thai Drunken Noodles. Control the Heat: Maintain high heat while stir-frying, but be careful not to burn the garlic and shallots—great flavor comes from caramelization, not charring. Taste as You Go: Adjust the seasoning during cooking. If it lacks depth, a pinch of sugar or a splash more soy sauce can enhance your Thai Drunken Noodles beautifully. Don’t Overcook Veggies: Aim for tender-crisp vegetables; they add a delightful texture and color to your dish, making every bite an adventure. Customize Spice Level: Start with one or two bird’s eye chilies if you’re unsure about the heat; you can always add more for a spicier kick in your Thai Drunken Noodles! What to Serve with Thai Drunken Noodles Transform your dishe with unforgettable sides that enhance the vibrant flavors of your Thai Drunken Noodles. Thai Spring Rolls: These light, crispy bites filled with fresh vegetables and herbs provide a wonderful contrast in texture, making them a great starter. Cucumber Salad: A refreshing cucumber salad with a zesty lime vinaigrette adds a bright, cooling element that balances the dish’s spiciness. Garlic Fried Rice: Pair your noodles with garlic fried rice for a hearty option that complements the bold flavors without overpowering them. Rich and satisfying, it’s the perfect pairing. Mango Sticky Rice: End your meal on a sweet note with this classic Thai dessert. The creaminess of coconut milk paired with ripe mango balances the spicy noodles perfectly. Tom Yum Soup: This hot and sour soup embodies the freshness of Thai cuisine, providing a tangy contrast that enhances the overall dining experience. Thai Iced Tea: For a refreshing beverage, enjoy sweetened Thai iced tea. Its creamy, sweet notes will help to cool your palate between bites of spicy noodles. Vegetable Tempura: Light, crispy vegetable tempura adds a delightful crunch to your meal, making it a fun, shareable side perfect for the whole family. Spicy Thai Basil Chicken: Elevate the flavor profile with a savory chicken dish that echoes the basil notes in your noodles, bringing your meal to new heights! Thai Drunken Noodles Recipe FAQs What type of rice noodles should I use for Thai Drunken Noodles? For the best texture, I recommend using wide rice noodles known as “sen yai.” These noodles are essential for achieving the authentic taste of Thai Drunken Noodles. Be sure to cook them according to the package instructions, usually until they’re al dente, which typically takes about 7-10 minutes. How do I store leftovers of Thai Drunken Noodles? Store any leftover Thai Drunken Noodles in an airtight container in the refrigerator for up to 3 days. This method helps retain the noodles’ freshness and flavors. When you’re ready to enjoy, simply reheat them in a skillet over medium heat, adding a splash of water to prevent sticking. Can I freeze Thai Drunken Noodles? If so, how? Absolutely! You can freeze the noodles for up to 2 months. Let them cool completely after cooking, then place them in a freezer-safe bag. Remove as much air as possible before sealing. To thaw, simply place the bag in the fridge overnight. Reheat in a skillet with a bit of water to help separate the noodles. What should I do if my Thai Drunken Noodles turn out too salty? If your dish is too salty, there are a couple of ways to balance it out. You can add a little more sugar, which will help to counteract the salty flavors. Alternatively, try adding a bit of extra cooked rice or additional vegetables to dilute the seasoning. Just remember to taste as you go! Are Thai Drunken Noodles suitable for vegetarian diets? Yes! To make your Thai Drunken Noodles vegetarian or vegan, simply substitute the oyster sauce with mushroom sauce and omit fish sauce. You can also use tofu or additional vegetables to keep the dish hearty and delicious. How can I adjust the spice level of my Thai Drunken Noodles? To customize the spice level, start with one or two Thai bird’s eye chilies for a moderate heat. If you’re unsure, consider tasting as you cook and adding more chilies based on your preference. Always remember, it’s easier to add heat than to take it away! Spicy Thai Drunken Noodles: A Flavorful Homemade Delight No ratings yet Experience the vibrant flavors of Thai Drunken Noodles, a quick and spicy stir-fry dish full of fresh veggies and your choice of protein. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsTotal Time 30 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ThaiCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Noodles8 oz Wide Rice Noodles Look for 'sen yai' for authentic texture.For the Stir-Fry2 tbsp Vegetable Oil Ideal for high-heat cooking.4 cloves Garlic Minced.1 medium Shallot Sliced.0.5 lb Protein Choice of chicken, beef, shrimp, or tofu.For the Veggies0.5 cup Bell Peppers Sliced.0.5 cup Broccoli Florets0.5 cup Snap Peas0.5 cup Carrots Sliced.Thai Bird’s Eye Chilies To taste.For the Sauces2 tbsp Oyster Sauce Mushroom sauce can be used for a vegan twist.2 tbsp Soy Sauce Low-sodium options recommended.1 tbsp Fish Sauce Omit for vegan dishes.1 tbsp Sugar Brown sugar lends a deeper flavor.For the Finish0.25 cup Fresh Thai Basil LeavesLime Wedges Serve on the side. Equipment large potwok or non-stick skillet Method Step‑by‑Step InstructionsBegin by bringing a large pot of water to a boil. Add the wide rice noodles and cook according to package instructions until they are al dente, usually around 7–10 minutes. Drain and rinse under cold water.In a wok, heat vegetable oil over high heat. Add minced garlic and sliced shallot, stir-frying for 30 seconds until fragrant and golden.Add your choice of protein to the wok and stir-fry for 3-5 minutes until fully cooked and golden brown.Push the protein to one side and add sliced bell peppers, broccoli florets, carrots, and snap peas. Stir-fry for 2-3 minutes until tender yet crisp.Add the cooked rice noodles along with oyster sauce, soy sauce, fish sauce, and sugar. Toss together for 2-3 minutes until noodles are coated and heated through.Remove from heat and fold in fresh Thai basil leaves. Toss to combine.Plate the noodles, serve with lime wedges on the side and enjoy! Nutrition Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 1200mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 50IUVitamin C: 60mgCalcium: 4mgIron: 10mg NotesPrep all ingredients beforehand for a smoother cooking experience. Maintain high heat while stir-frying, and adjust spice levels to your preference. Tried this recipe?Let us know how it was!
