Description
Thai Drunken Noodles is a vibrant and spicy Thai street food dish featuring chewy wide rice noodles stir-fried with fresh Thai basil, garlic, chili, vegetables, and your choice of protein. This quick and easy recipe combines authentic Thai flavors—spicy, savory, and slightly sweet—for a satisfying meal ready in under 30 minutes. Perfect for weeknight dinners, it can be customized for different dietary preferences including vegetarian, vegan, or gluten-free versions.
Ingredients
Noodles and Herbs
- Wide rice noodles – 8 ounces
- Fresh Thai basil leaves – 1 cup, loosely packed
Aromatics and Sauces
- Garlic – 3 cloves, finely chopped
- Fresh red chili peppers – 2, sliced (adjust to taste)
- Soy sauce – 2 tablespoons
- Oyster sauce – 1 tablespoon
- Fish sauce – 1 tablespoon
- Sugar – 1 teaspoon
Vegetables and Protein
- Bell peppers – 1 medium, sliced
- Onion – 1 small, sliced
- Chicken breast or tofu – 8 ounces, sliced
Other
- Vegetable or peanut oil – 2 tablespoons, for cooking
Instructions
- Prepare the Noodles: Soak or boil the wide rice noodles according to package instructions until tender but still slightly chewy. Drain and toss with a little oil to prevent sticking.
- Sauté Aromatics: Heat oil in a wok or large skillet over medium-high heat. Add chopped garlic and sliced chili peppers, stir-frying until fragrant but not burnt to release their aroma.
- Cook Protein and Vegetables: Add your choice of protein like chicken or tofu and cook until just done. Then add bell peppers and onions, stir-frying quickly to keep them crisp-tender.
- Add Noodles and Sauce: Toss in the prepared noodles along with soy sauce, oyster sauce, fish sauce, and sugar. Stir continuously to coat every strand with the savory sauce evenly.
- Finish with Thai Basil: Turn off the heat and immediately mix in fresh Thai basil leaves, allowing their fragrance to infuse the dish without overcooking.
Notes
- Use high heat for stir-frying to keep noodles firm and vegetables crisp.
- Prep all ingredients before cooking as the stir-fry process is fast.
- Cook in batches if needed to avoid overcrowding and steaming.
- Adjust sauce proportions and chili to taste for perfect balance and heat level.
- Fresh Thai basil is essential for authentic aroma and flavor; do not substitute.
- Serve with lime wedges, extra chili flakes, crushed peanuts, or fresh cilantro for garnish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can be frozen for up to one month, but noodles may soften when thawed.
- Reheat gently with a splash of water or broth to refresh the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: Thai, Drunken Noodles, Pad Kee Mao, Spicy Noodles, Thai Street Food, Gluten Free, Stir Fry, Basil Noodles