Homemade Thai Drunken Noodles
This stir fry is the perfect way to satisfy your takeout cravings right at home.
recipesbynani.comDrunken noodles are a favorite in my house because they are packed with bold flavors and come together so quickly. The mix of spicy chili, aromatic basil, and tender noodles makes for a really comforting meal.
My best tip is to get all your ingredients chopped and measured before you turn on the stove. This recipe cooks fast so having everything ready keeps the process stress free.
🧺 Ingredients
- 8 ounces wide rice noodles
- 1 pound chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon chili paste or crushed red pepper flakes
👩🍳Instructions
- 1
Cook the rice noodles according to the package directions, then drain them and set them aside.
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste.
- 3
Heat the oil in a large skillet or wok over medium high heat.
- 4
Add the chicken slices and cook until they are browned and cooked through.
- 5
Toss in the garlic, onion, and red bell pepper, stirring for about two minutes until the vegetables are slightly tender.
- 6
Add the cooked noodles and the sauce mixture to the pan.
- 7
Toss everything together for two minutes until the noodles are well coated and hot.
- 8
Remove from heat and stir in the fresh basil leaves just before serving.
💡 Tips
These noodles are best served immediately while they are hot and the basil is fresh. If you have leftovers, store them in an airtight container in the fridge for up to two days and reheat them gently in a pan with a splash of water.
Made this recipe? Let us know how it went.
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