Spicy Thai Drunken Noodles Recipe: A Flavorful Party On Your Plate

Sizzling woks and tantalizing aromas swirl around this delectable Thai drunken noodles recipe that promises a burst of authentic street food magic.

Bold flavors dance across wide rice noodles, infusing each bite with spicy, savory goodness.

Fragrant basil leaves and tender proteins create a symphony of taste that transports you straight to the bustling streets of Bangkok.

The dish combines simplicity with explosive flavor, making it a quick weeknight favorite for anyone seeking a culinary adventure.

Restaurant-quality results come together in mere minutes, challenging the notion that complex Thai cuisine requires hours of preparation.

Succulent ingredients meld into a mouthwatering experience that will have everyone at the table asking for seconds.

Let’s find out this irresistible recipe and unleash your inner Thai street food chef.

Quick Recipe Overview

Prep Time: 23 minutes

Cook Time: 7 minutes

Total Time: 30 minutes

Calories: 480 kcal

Servings: 5

Thai Drunken Noodles Ingredient List

• Chicken Thighs: Tender and flavorful meat that absorbs the bold Thai seasonings perfectly; choose boneless and skinless cuts for quick cooking and easy preparation.
• Chinese Broccoli (Gai-Lan): Adds a crisp texture and slight bitterness to balance the dish; look for fresh, bright green stalks with no wilting or yellow spots.
• Carrots: Brings a sweet crunch and vibrant color to the noodle dish; select firm, bright orange carrots for the best flavor and texture.
• Red Chili Peppers: Delivers a spicy kick that defines the classic drunken noodle heat; choose fresh, firm peppers with bright, glossy skin.

• Garlic: Creates a deep, pungent base flavor that's essential in Thai cooking; pick firm cloves with no green sprouts or soft spots.
• Holy Basil (or Thai/Italian Basil): Provides an authentic herbal note that elevates the entire dish; fresh is always best, with bright green leaves and no browning.

• Fresh Rice Noodles: Gives the dish its signature soft yet slightly chewy texture; look for packages with no discoloration or off smells.
• Dark Soy Sauce: Adds rich, deep color and complex umami flavor; choose authentic Thai or Chinese brands for best results.
• Regular Soy Sauce: Brings salty depth to the sauce; opt for high-quality, naturally brewed varieties.
• Oyster Sauce: Contributes a sweet and savory richness; vegetarian versions work well for plant-based diets.

Tools to Prep Thai Drunken Noodles Fast

• Cutting board: Stable surface for chopping ingredients.
• Sharp knife: Precise cutting for garlic, chili, and vegetables.
• Wok or large skillet: High-heat cooking surface for stir-frying.
• Mixing bowl: Combining sauce ingredients.
• Wooden spoon or spatula: Stirring and mixing ingredients.
• Mortar and pestle: Grinding garlic and chili into a fine paste.
• Measuring spoons: Accurate sauce ingredient measurements.

How to Make Thai Drunken Noodles at Home

• Flavor Foundation

Craft a vibrant sauce that will elevate the entire dish, blending sweet, salty, and tangy notes for a dynamic taste profile.

• Spicy Aromatic Base

Create a bold chili-garlic mixture that will infuse the entire dish with intense, mouth-watering flavors.

• Protein and Vegetable Harmony

Skillfully cook chicken until golden and tender, then introduce crisp carrots to build layers of texture and depth.

• Noodle Symphony

Combine everything in a sizzling wok, allowing the noodles to absorb the complex flavors, then finish with fresh basil for a burst of herbal brightness that transforms the entire dish into a culinary masterpiece.

Spice Level and Add-On Tips for Drunken Noodles

• Adjust the amount of Thai chili peppers to match your heat tolerance. Start with fewer peppers and gradually increase for a personalized spice level that won't overwhelm your taste buds.
• Replace chicken with tofu, shrimp, or beef to create a versatile dish that suits different dietary preferences. Each protein brings its own unique flavor profile to the classic drunken noodles.
• Experiment with additional vegetables like bell peppers, zucchini, or mushrooms to enhance nutrition and add colorful texture. These extra veggies will make the dish more filling and nutritionally balanced.
• Use Thai basil instead of regular basil for an authentic flavor burst. If Thai basil isn't available, mix regular basil with a touch of mint to mimic the original recipe's vibrant herbal notes.
• Transform cold drunken noodles into a delicious next-day salad by adding a splash of lime juice and extra fresh herbs. The flavors will intensify overnight, creating an even more delectable meal.

Serving Thai Drunken Noodles with Balance

• Flavor Burst Plate: Serve these vibrant drunken noodles on a large, colorful platter to showcase the bright ingredients and make the dish look incredibly appetizing.
• Garnish Glow-Up: Sprinkle fresh Thai basil leaves, crushed peanuts, and thin red chili slices on top to add extra texture, color, and a pop of authentic Thai flavor.
• Side Companion Magic: Pair the noodles with a cool cucumber salad or a light mango salsa to balance the spicy and rich flavors of the main dish, creating a complete and refreshing meal experience.
• Sauce Drizzle Technique: Keep extra sauce on the side so guests can adjust the intensity of flavor and wetness according to their personal preference, allowing for a customizable dining moment.

Reheating and Storing Thai Drunken Noodles Easily

• Fresh Batch Preparation: Whip up the sauce and chili paste earlier in the day to save precious cooking minutes during dinnertime. Prepping these components ahead makes the final stir-fry quick and seamless.
• Refrigeration Strategy: Store leftover Thai drunken noodles in an airtight container for up to 3 days. Keep the dish sealed tightly to maintain moisture and prevent flavor loss, ensuring delicious next-day meals.
• Noodle Revival Technique: When reheating, sprinkle a few drops of water and warm gently in a skillet over medium heat. This method helps restore the noodles' original texture and prevents them from becoming dry or sticky.
• Ingredient Freshness Hack: Separate wet ingredients like sauced noodles from crisp herbs like basil when storing. Add fresh basil leaves just before serving to maintain their vibrant color and aromatic punch, keeping the dish tasting restaurant-quality.

Authentic Thai Drunken Noodles Recipe

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4.8 from 19 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Spicy Thai drunken noodles bring explosive flavor from street markets of Bangkok. Wok-seared rice noodles combine tender proteins, fresh herbs, and fiery chili peppers for a memorable culinary experience you’ll crave repeatedly.

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Ingredients

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• 19 oz (540 g) fresh rice noodles
• 3 boneless skinless chicken thighs, thinly sliced
• 2 cups Chinese broccoli (Gai-Lan), chopped into 2-inch pieces, stalk ends trimmed
• 1 cup holy basil (or substitute with Thai basil or Italian basil)
• 6 cloves garlic
• 2 large red chili peppers, chopped
• ½ cup carrots, julienned
• 2 tbsps dark soy sauce
• 1 tbsp regular soy sauce
• 1.5 tbsps oyster sauce (or vegetarian stir fry sauce)
• 1 tbsp white vinegar (or rice vinegar)
• 1 tbsp fish sauce
• 2.5 tsp white granulated sugar (or brown sugar, palm sugar, cane sugar)
• 2 tbsps vegetable oil or any neutral oil

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Instructions

1. Sauce Preparation: Whisk together liquid and seasoning components, allowing flavors to harmonize at room temperature while preparing other ingredients.
2. Aromatic Base: Pulverize garlic and red chili peppers into a vibrant, intense paste using a mortar and pestle or food processor to maximize flavor extraction.
3. Protein Searing: Blazing a large wok over high heat, swiftly golden-brown chicken pieces until perfectly cooked, then transfer to a resting plate to maintain juiciness.
4. Vegetable Infusion: Activate the chili-garlic paste in the searing-hot wok, releasing fragrant oils, then introduce julienned carrots and cook until they retain a delicate crunch.
5. Noodle Integration: Gently fold rice noodles into the vegetable mixture, coating each strand with the robust sauce and ensuring even heat distribution.
6. Final Composition: Tumble in broccoli florets, reserved chicken, and Thai basil leaves, executing a rapid stir to seamlessly blend textures and intensify the dish’s aromatic profile.
7. Presentation: Plate immediately while steaming, embellishing with additional fresh basil and optional red chili flakes to elevate the culinary experience.

Notes

Boost Flavor Intensity: Create a bold chili-garlic paste by crushing ingredients freshly, which releases more essential oils and deepens the overall taste profile of the dish.

Noodle Handling Technique: Separate rice noodles gently before cooking to prevent clumping and ensure each strand gets perfectly coated with sauce and seasonings.

High Heat Mastery: Use a blazing hot wok or skillet to achieve authentic wok hei – the smoky, caramelized essence that defines classic Thai stir-fry dishes.

Timing is Critical: Add delicate ingredients like basil leaves and broccoli at the end of cooking to preserve their vibrant color, crisp texture, and fresh aromatic qualities.

• Prep Time: 23 minutes
• Cook Time: 7 minutes
• Category: Dinner, Lunch
• Method: Stir-Frying
• Cuisine: Thai

Nutrition

• Serving Size: 5
• Calories: 480
• Sugar: 5g
• Sodium: 880mg
• Fat: 18g
• Saturated Fat: 2.5g
• Unsaturated Fat: 15.5g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 90mg