Spicy Drunken Noodles
Spicy Drunken Noodles are a bold and vibrant Thai stir-fry dish featuring chewy flat rice noodles tossed with fiery bird’s eye chilies, savory soy and oyster sauces, fresh Thai basil, and your choice of tender protein. Ready in under 30 minutes, this one-pan meal is perfect for quick weeknight dinners or impressing guests with authentic flavors and customizable heat levels.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Can be made gluten-free by using tamari and gluten-free oyster sauce; can be made vegetarian or vegan with substitutions
Ingredients
Scale
Noodles
- 200g flat rice noodles
Aromatics
- 3 cloves garlic, finely chopped
- 2 shallots, finely chopped
- 3–4 fresh bird’s eye chilies or Thai chilies, sliced
Sauces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce (optional)
Herbs & Vegetables
- 1 cup fresh Thai basil leaves
- Optional vegetables: ½ cup sliced bell peppers, onions, or baby corn
Protein
- 150g chicken breast, tofu, or shrimp, thinly sliced
Cooking
- 2 tablespoons neutral cooking oil (vegetable or peanut oil)
Instructions
- Prepare the Ingredients: Soak the rice noodles in warm water for about 20 minutes until soft but still firm to the bite. Finely chop the garlic, shallots, and chilies. Slice your choice of protein thinly. Wash and pick Thai basil leaves, setting them aside.
- Stir-Fry the Aromatics: Heat oil in a wok or large skillet over medium-high heat. Add garlic, shallots, and sliced chilies. Stir vigorously until fragrant and slightly golden, releasing their essential oils.
- Cook the Protein: Add the sliced protein to the pan and stir-fry quickly until cooked through but still tender and juicy. Stir continuously for even cooking.
- Add Vegetables and Sauces: Add any optional vegetables and cook for 2 minutes until just tender. Pour in soy sauce, oyster sauce, and fish sauce, stirring well to evenly coat all ingredients.
- Toss in the Noodles and Basil: Drain the noodles and add them to the wok. Toss everything over high heat so noodles absorb the sauce and flavors. Stir in fresh Thai basil leaves just before turning off the heat for a bright aromatic finish.
Notes
- Use high heat while stir-frying to achieve a slight charred, smoky flavor.
- Prep all ingredients before cooking as stir-frying is fast and requires continuous stirring.
- Do not over-soak noodles; they should remain firm to finish cooking in the pan.
- Adjust soy and fish sauce quantities carefully to avoid overpowering the dish.
- Add Thai basil last to preserve its vibrant flavor and prevent wilting.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg
Keywords: Spicy Drunken Noodles, Thai noodles, stir-fry, rice noodles, Thai basil, spicy Thai recipe, quick dinner, gluten-free, vegetarian option
Find it online: https://marygourmet.com/spicy-drunken-noodles/