When you’re craving something bold, fiery, and packed with irresistible flavor, Thai Drunken Noodles are the answer. This dish is smoky, spicy, and bursting with fresh Thai basil, garlic, and chilies — the kind of meal that instantly wakes up your taste buds.
It’s fast, colorful, and seriously satisfying. With slippery rice noodles, juicy chicken, crunchy bell peppers, and that savory-sweet sauce clinging to every bite, this is a no-fuss, high-reward dinner that’ll make you skip takeout for good.
The name? Legend says it’s the perfect cure for a late night out.
💛 Why You will Love This Recipe
🔥 Spicy, garlicky noodles with serious attitude
🍗 Tender chicken + crisp bell peppers in every bite
🌿 Fresh Thai basil brings a bold, peppery kick
⏱️ Ready in just 25 minutes
🍋 A squeeze of lime at the end brings it all together
🕒 Time and Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–3
Calories per Serving: ~450 kcal (estimated)
🛍️ Ingredients
8 oz wide rice noodles (soaked according to package instructions)
1 cup chicken breast, thinly sliced
1 red bell pepper, sliced
½ onion, sliced
3–4 garlic cloves, minced
2–3 Thai chilies, finely chopped (adjust to taste)
1 cup Thai basil leaves
2 tbsp oil for stir-frying
Lime wedges, to serve
Sauce:
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp sugar
👨🍳 Instructions
1️⃣ Soak the Noodles
Place rice noodles in warm water to soak until softened but not mushy. Drain and set aside.
2️⃣ Mix the Sauce
In a small bowl, combine soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir well and keep it ready.
3️⃣ Sauté the Aromatics
Heat oil in a large wok or skillet over medium-high. Add garlic and onions, stir-fry for about 30 seconds until fragrant.
4️⃣ Add the Chicken & Veggies
Toss in the chicken and bell pepper. Stir-fry until the chicken is cooked through and lightly browned.
5️⃣ Toss in the Noodles
Add the drained noodles along with the chopped chilies. Stir-fry everything together for about 2 minutes.
6️⃣ Pour the Sauce
Drizzle in your sauce mix and toss well to coat the noodles evenly. Cook for another 2–3 minutes until the sauce thickens and becomes glossy.
7️⃣ Add Thai Basil
Remove from heat and fold in the Thai basil. Let it wilt gently from the residual heat.
8️⃣ Serve Hot
Plate your noodles and serve immediately with lime wedges on the side for that zesty finish.
✨ Pro Tips
Soak your rice noodles just until pliable — over-soaking can turn them mushy during stir-frying.
For more heat, add extra chilies or a touch of chili garlic sauce at the end.
No Thai basil? Substitute with fresh holy basil or sweet basil in a pinch.
Stir-fry quickly over high heat for that classic smoky “wok hei” flavor.
❄️ Storage and Reheating
Fridge: Store in an airtight container for up to 3 days.
Reheat: Warm in a hot skillet or microwave with a splash of water to loosen the sauce.
Freezer: Not ideal due to texture of the noodles — best enjoyed fresh.
❓ FAQs
Q: Can I use beef or tofu instead of chicken?
Absolutely! Sliced beef or pressed tofu both work well in this dish. Just adjust cooking times accordingly.
Q: Is it super spicy?
It depends on your chili count! You can tone it down or dial it up. Want less heat? Use fewer chilies or remove the seeds.
Q: Can I use dried noodles?
Yes — just soak them until soft but still a bit firm. Avoid overcooking or they’ll break apart.
Q: What’s the difference between regular basil and Thai basil?
Thai basil has a unique peppery, slightly anise flavor that adds depth to this dish. It’s worth seeking out!
📝 Final Thoughts
These Thai Drunken Noodles are bold, saucy, and totally satisfying — just the kind of dinner that perks up a long day. With a fiery kick, fragrant basil, and chewy noodles all coming together in one hot pan, you’ve got a dish that delivers big flavor with minimal effort.
Serve it sizzling hot, squeeze over that lime, and watch it disappear faster than you can say “Pad Kee Mao.” 🌶️🍜
