Name: Thai Drunken Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz wide rice noodles; 2 tablespoons vegetable oil; 3 garlic cloves, minced; 1 red bell pepper, sliced; 1 cup green beans, trimmed and cut; 1 cup fresh basil leaves; 2–3 Thai bird chilies, sliced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon fish sauce; 1 tablespoon sugar; 1 lime, juiced; Optional protein: chicken, shrimp, or tofu

Jump to Recipe

Thai Drunken Noodles bring together chewy rice noodles, crisp vegetables, fresh basil, and a spicy savory sauce that hits every craving at once. This Thai Drunken Noodles recipe mirrors the energy of Thai street food while fitting easily into a busy home kitchen. Because everything cooks quickly in one pan, the dish works perfectly for weeknights when you want deep flavor without long prep. With balanced heat, bright aromatics, and flexible protein options, this recipe creates a satisfying bowl that tastes restaurant-worthy yet feels approachable and reliable.

Story

Thai Drunken Noodles have always reminded me of bustling night markets where a hot wok never rests and bold aromas fill the air. I started cooking Thai Drunken Noodles at home after craving that same intensity without takeout. Over time, I learned how the sauce clings best to wide noodles and how basil transforms everything at the end. Thai Drunken Noodles reward confidence and speed, making them ideal when you want a quick asian dinner that still feels intentional. This version keeps the process simple while honoring the punchy flavors that define authentic Thai Drunken Noodles.

Ingredients

This recipe uses pantry-friendly sauces, fresh vegetables, and wide rice noodles to recreate street style noodles at home with clarity and balance.

8 oz wide rice noodles
2 tablespoons vegetable oil
3 garlic cloves, minced
1 red bell pepper, sliced
1 cup green beans, trimmed and cut
1 cup fresh basil leaves
2–3 Thai bird chilies, sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon sugar
1 lime, juiced
Optional protein: chicken, shrimp, or tofu

Step-by-Step Instructions

These steps move quickly, so keep all ingredients prepped before heating the pan to maintain control and flavor.

Preparing the Ingredients

Soak or boil the rice noodles according to package directions until tender but firm, then drain thoroughly. Slice all vegetables evenly so they cook at the same rate. If using protein, cut it into bite-size pieces and pat dry to help it sear instead of steam.

Cooking Instructions

Heat the oil in a large skillet or wok over medium-high heat until shimmering. Add garlic and stir constantly until fragrant, then add bell pepper and green beans, tossing briskly. Cook protein until done, then stir together sauces and sugar before adding noodles. Toss well, add basil and chilies, finish with lime juice, and cook briefly until glossy and aromatic.

Tips for Perfect Results

Small technique choices make Thai Drunken Noodles taste balanced instead of flat.

Common Mistakes to Avoid

Avoid overcooking the noodles because soft noodles break apart during tossing. Keep heat high so vegetables stay crisp. Do not add basil too early because it wilts instantly and loses its aroma.

Pro Tips for Better Flavor

Use a wide pan so noodles spread evenly and pick up the spicy aromatic sauce without clumping. Taste before serving and adjust heat with extra chilies or balance with lime. A splash of noodle cooking water helps sauce coat evenly.

Serving and Storage

Thai Drunken Noodles shine brightest right off the stove but still hold well for later meals.

How to Serve

Serve Thai Drunken Noodles hot in wide bowls with extra basil on top. Pair with cucumber slices or a simple salad to contrast the heat and richness of the noodles.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat quickly in a skillet with a splash of water to loosen the noodles and restore texture.

Conclusion

Thai Drunken Noodles deliver bold flavor, fast cooking, and endless flexibility in one satisfying dish. Whether you cook them for a weeknight dinner or a casual gathering, this recipe proves how easy it feels to bring Thai-inspired comfort to your own kitchen.

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Frequently Asked Questions

Can I make Thai Drunken Noodles vegetarian?

Yes, Thai Drunken Noodles adapt well to vegetarian cooking. Use tofu as the protein and replace fish sauce with a vegetarian alternative to keep the balance intact.

Are Thai Drunken Noodles very spicy?

Thai Drunken Noodles range from mild to hot depending on chili use. Start with one chili and add more after tasting so you control the heat level.

What noodles work best for this recipe?

Wide rice noodles work best because they stay chewy and hold sauce well. Thin noodles soften too quickly and lose structure during stir-frying.