If you’re craving a quick and flavorful Thai dish, you have to make these drunken noodles! Loaded with bold flavors, tender chicken, and a homemade stir-fry sauce, these Thai drunken noodles deliver a spicy kick with a rich, savory finish. It’s a restaurant favorite I love making at home, and it's done in under 30 minutes!
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Why I Love These Drunken Noodles with Chicken
The first time I had drunken noodles was at a Thai restaurant in Toronto. My buddy Joe and I were walking around the city and passed by the Lao Lao Bar. The reviews were really good, so we decided to give it a go. I ordered the Thai drunken noodles and was instantly obsessed. The sauce was like nothing I had ever had before, so right when I got home, I went right to the kitchen and started trying to recreate my incredible meal.
I got the stir-fry part down quickly, but the sauce took me a few tries. But I finally nailed it, and I'm excited to share the finished recipe with you. It's so delicious, and what I love is you can adjust the spice level or swap the protein to suit your taste.
Ingredients
For the Noodles:
- 7 oz (200g) dried wide rice noodles
For the Stir Fry:
- 2 tablespoon oil (peanut, vegetable, or canola)
- 3 large garlic cloves, minced
- 2 bird's eye chilies or Thai chilies, deseeded and finely chopped
- ½ onion, sliced
- 7 oz (200g) chicken breast, cut into bite-sized pieces
- 2 teaspoon fish sauce (or soy sauce)
- 2 green onions, cut into 2-inch pieces
- 1 cup Thai or Thai holy basil leaves
For the Sauce:
- 3 tablespoon oyster sauce
- 1 ½ tablespoon light soy sauce
- 1 ½ tablespoon dark soy sauce
- 2 teaspoon sugar
- 1 tablespoon water
How To Make Drunken Noodles
Step 1: Cook the Noodles and Sauce
Cook the rice noodles according to the package instructions. Drain and set them aside.
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water to create the sauce, then set it aside.
Step 2: Cook the Veggies and Chicken
Heat the oil in a wok or large skillet over high heat. Add the minced garlic and finely chopped chilies, stir-frying for about 10 seconds until fragrant. Be careful, as the chili aroma can be intense.
Toss in the sliced onion and stir-fry for about a minute until it starts to soften. Add the chicken pieces and fish sauce, stirring frequently until the chicken is cooked through and golden, about 4 minutes.
Step 3: Finish the Dish
Add the cooked noodles, green onions, and prepared sauce to the wok. Stir-fry for another minute, ensuring the noodles are evenly coated, and the sauce slightly reduces for a rich flavor.
Remove the wok from the heat and immediately toss in the fresh Thai basil leaves. Gently mix until the basil wilts slightly, then serve the noodles hot. Enjoy the bold flavors and aroma of this delicious dish!
Expert Tips
- Use Wide Rice Noodles: Authentic drunken noodles are made with wide rice noodles, which soak up the sauce beautifully.
- Adjust the Spice: If you prefer a milder dish, reduce the amount of chili or remove the seeds. For extra heat, add more chilies or a pinch of chili flakes.
- Fresh Thai Basil is Key: Thai holy basil adds a distinct flavor to this dish. If unavailable, regular basil can be used, but the flavor won’t be as authentic.
- Don’t Overcook the Noodles: Slightly undercook the noodles during boiling as they’ll continue to cook when stir-fried.
- Swap the Protein: Feel free to substitute chicken with shrimp, beef, tofu, or even a mix of vegetables for a vegetarian version.
FAQs About this Drunken Noodles Recipe
What makes drunken noodles “drunken”?
The name drunken noodles comes from the spicy kick and bold flavors, which are said to pair well with alcohol—or be a great remedy for a hangover!
Can I use fresh rice noodles instead of dried?
Yes, fresh wide rice noodles work perfectly and require less preparation. Just separate them before adding them to the wok. You will not need to boil the fresh rice noodles.
What can I substitute for Thai basil?
If you can’t find Thai basil, use Italian basil, but note that the flavor will be less peppery and slightly sweeter.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for a few minutes with a splash of water to thin out the sauce.
My Final Thoughts
This drunken noodles recipe brings an authentic Thai restaurant's bold, spicy flavors to your table in no time. It's perfect for weeknight dinners or if you're hosting friends and want to make something that'll impress.
I really love this recipe, and I hope you do, too! If you make it, let me know what you think by leaving a comment below. Happy cooking!
More Noodle Recipes
- Italian drunken noodles
- Chicken and noodles
- Marry me chicken pasta
- Crock pot chicken spaghetti
- Beefaroni
Drunken Noodles Recipe (Pad Kee Mao)
If you’re craving a quick and flavorful Thai dish, you have to make these drunken noodles! Loaded with bold flavors, tender chicken, and a homemade stir-fry sauce, these Thai drunken noodles deliver a spicy kick with a rich, savory finish. It’s a restaurant favorite I love making at home, and it's done in under 30 minutes!
Ingredients
- 7 oz /200g dried rice noodles , wide
- 2 tablespoon oil (peanut, vegetable or canola)
- 3 large cloves of garlic , minced
- 2 birds eye chilli or Thai chillies , deseeded, very finely chopped
- ½ onion , sliced
- 200 g /7oz chicken breasts, cut into bite sized pieces
- 2 teaspoon fish sauce (or soy sauce)
- 2 green onions , cut into 3cm/2" pieces
- 1 cup Thai or Thai Holy Basil leaves
- 3 tablespoon oyster sauce
- 1 ½ tablespoon light soy sauce
- 1 ½ tablespoon dark soy sauce
- 2 teaspoon sugar
- 1 tablespoon water
Instructions
1. Cook the noodles according to the instructions on the packet, then drain and set aside.
2. In a small bowl, mix together the ingredients for the sauce and set it aside for later use.
3. Heat oil in a wok or large skillet over high heat. Once hot, add the minced garlic and chili. Stir-fry for about 10 seconds, being cautious of the strong chili aroma.
4. Add the sliced onion to the wok and stir-fry for about 1 minute until slightly softened. Toss in the chicken and fish sauce, and cook, stirring frequently, until the chicken is fully cooked, approximately 4 minutes.
5. Add the green onion, cooked noodles, and prepared sauce to the wok. Stir-fry everything together for about 1 minute, allowing the sauce to reduce and coat the noodles evenly.
6. Remove the wok from the heat and immediately add the fresh basil leaves. Toss gently until the basil wilts slightly. Serve the dish immediately while it’s hot and enjoy!
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 861Total Fat: 35gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 123mgSodium: 3284mgCarbohydrates: 83gFiber: 4gSugar: 8gProtein: 51g
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