Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Easy Thai Drunken Noodles with fresh basil and spice is a better-than-takeout, 20-minute restaurant version you’ll make again and again. After making this many times, I discovered the trick to authentic Thai flavor is in the sauce. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Grilled Mexican Street Corn and Refreshing Strawberry Matcha Sago Dessert.
Why This Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice Is Pure Comfort
- Authentic Thai flavor in 20 minutes
- Better than takeout taste at home
- Customizable spice level for all tastes
What You'll Need for Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- wide rice noodles
- chicken breast
- baby bok choy
- fresh basil
- garlic chives
- Thai fish sauce
- oyster sauce
- soy sauce
- palm sugar
- bird's eye chili
- garlic
- Thai black soy sauce
- Optional: lime wedges
- Optional: roasted peanuts
- Optional: fried garlic
📝 Ingredient Notes
- wide rice noodles: Use fresh, not dried.
🛒 Tools & Equipment I Recommend
- Wok — Even heat for perfect stir-frying → See on Amazon
- Microplane Zester — Effortless garlic mincing → See on Amazon
How to Make Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
- Prepare noodles: Soak noodles in warm water for 10 minutes. Drain and set aside.
- Make sauce: Combine fish sauce, oyster sauce, soy sauce, sugar, and chili. Set aside.
- Stir-fry chicken: Stir-fry chicken in a hot wok until cooked through. Remove and set aside.
- Stir-fry vegetables: Stir-fry bok choy until tender. Remove and set aside.
- Cook noodles: Add noodles to wok, pour in sauce, and toss to combine. Cook for 2 minutes.
- Combine and serve: Add chicken and vegetables back to wok. Toss to combine. Serve with toppings.
Cook's Tips for Perfect Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
- : Use a hot wok for best stir-frying results.
- Common mistake and fix: Don't overcook the noodles. They'll become mushy. Cook for 2 minutes max.
- : Adjust the spice level by adding more or less bird's eye chili.
Storing & Reheating Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare noodles and sauce ahead of time. Cook just before serving.
Freezing Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: Use a wok for best results. A large skillet can be substituted.
- Best substitution: Substitute chicken with tofu or shrimp.
- Make-ahead: Prepare noodles and sauce ahead of time. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If noodles are too dry, add a splash of water to the wok.
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Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Ingredients
Main Ingredients
- wide rice noodles
- chicken breast
- baby bok choy
- fresh basil
- garlic chives
Seasonings
- Thai fish sauce
- oyster sauce
- soy sauce
- palm sugar
- bird's eye chili
- garlic
- Thai black soy sauce
Optional Toppings
- lime wedges
- roasted peanuts
- fried garlic
Instructions
- Prepare noodles: Soak noodles in warm water for 10 minutes. Drain and set aside.
- Make sauce: Combine fish sauce, oyster sauce, soy sauce, sugar, and chili. Set aside.
- Stir-fry chicken: Stir-fry chicken in a hot wok until cooked through. Remove and set aside.
- Stir-fry vegetables: Stir-fry bok choy until tender. Remove and set aside.
- Cook noodles: Add noodles to wok, pour in sauce, and toss to combine. Cook for 2 minutes.
- Combine and serve: Add chicken and vegetables back to wok. Toss to combine. Serve with toppings.
Notes
- Chef tip: Use a wok for best results. A large skillet can be substituted.
- Best substitution: Substitute chicken with tofu or shrimp.
- Make-ahead: Prepare noodles and sauce ahead of time. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If noodles are too dry, add a splash of water to the wok.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: Prepare noodles and sauce ahead of time. Cook just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 15g
- Carbs: 55g
- Fiber: 3g
- Sugar: 5g
- Sodium: 2300mg
- Cholesterol: 70mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice FAQs
Prepare noodles and sauce ahead of time. Cook just before serving to prevent soggy noodles.
Overcooking the noodles can make them dry. Cook for 2 minutes max.
No, this recipe is best cooked in a wok or large skillet.
Soy sauce can be used as a substitute, but it won't have the same flavor profile.
Yes, substitute zucchini noodles for regular noodles for a lower-carb version.
A Warm Final Note
I can’t wait for you to try Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
