Drunken Noodles
Equipment
- Wok or frying pan
Ingredients
Main Ingredients
- 6 oz wide rice noodles, see note 1
- 1 carrot, cut into matchsticks
- 3 scallions, cut into ½-inch pieces (white and green parts separated)
- 4 stalks Chinese broccoli, stems and leaves separated, cut into ½-inch pieces
- ½ small onion, thinly sliced
- 1 boneless chicken thigh, thinly sliced
- 3 cloves garlic, minced
- 2 Thai chilies, minced
- 1 tsp fish sauce
- 1 cup Thai basil
Sauce
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 3 tbsp oyster sauce
- 3 tbsp sugar
- 3 tbsp water
Instructions
- Soak the rice noodles in warm water for 40 minutes, then drain.
- Cut the vegetables and slice the chicken as instructed.
- In a bowl, mix dark soy sauce, light soy sauce, oyster sauce, sugar, and water.
- Heat a pan over medium-high heat. Add onions, garlic, and chilies, and cook for 1 minute.
- Add the chicken and fish sauce, cooking until the chicken is browned.
- Stir in the white parts of the scallions, broccoli stems, and carrots. Cook for another minute.
- Add the broccoli leaves and green scallions, cooking until wilted.
- Toss in the noodles and sauce, stirring until fully incorporated. Finish with Thai basil.
- Serve immediately in a bowl or straight from the pan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
Why My Drunken Noodles Are Packed With Flavor
Drunken Noodles bring that perfect mix of heat, sweetness, and savoriness that makes every bite addictive. It’s one of my favorite Thai takeout classics to recreate at home because you get all that street food-style flavor without a wok or restaurant equipment. The wide rice noodles soak up the sauce, the chicken stays tender, the veggies keep their crunch, and the Thai basil gives that fresh, fragrant finish.
The Secret Is in the Sauce
The sauce here is deceptively simple, just dark soy sauce, light soy sauce, oyster sauce, sugar, and water, but it packs huge flavor. It clings to every strand of noodle and seeps into the chicken and vegetables. Thai chilies bring the heat, while the sugar balances everything so it’s spicy but not overpowering. It’s bold and satisfying, with layers of flavor in every forkful.
Drunken Noodles Recipe
Main Ingredients
- 6 oz wide rice noodles
- 1 carrot, cut into matchsticks
- 3 scallions, cut into ½-inch pieces (white and green parts separated)
- 4 stalks Chinese broccoli, stems and leaves separated, cut into ½-inch pieces
- ½ small onion, thinly sliced
- 1 boneless chicken thigh, thinly sliced
- 3 cloves garlic, minced
- 2 Thai chilies, minced
- 1 teaspoon fish sauce
- 1 cup Thai basil
Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons sugar
- 3 tablespoons water
How to Make Drunken Noodles
Soak rice noodles in warm water for 40 minutes, then drain.
Prepare vegetables and slice chicken as directed.
Mix dark soy sauce, light soy sauce, oyster sauce, sugar, and water in a small bowl.
Heat a pan over medium-high. Sauté onion, garlic, and chilies for 1 minute.
Add chicken and fish sauce, cooking until browned.
Stir in white scallion parts, broccoli stems, and carrots; cook 1 minute.
Add broccoli leaves and green scallions; cook until wilted.
Toss in noodles and sauce, stirring until fully incorporated. Finish with Thai basil.
Serve immediately in a bowl or family-style from the pan.
Tips and Variations
• If you want extra smoky flavor, cook this in a wok over high heat.
• Swap chicken for shrimp, beef, tofu, or even leftover pork.
• For milder heat, reduce Thai chilies or swap with red pepper flakes.
• Add a fried egg on top for richness and presentation.
• Squeeze fresh lime juice over before serving for brightness.
A Weeknight Stir-Fry That Actually Satisfies
Once your noodles are soaked and veggies are prepped, this dish comes together in under 15 minutes. The layering of flavors like the garlic, onion, chilies, protein, veggies, and then the sauce means you’re building depth fast. Thai basil at the end makes everything pop with freshness. It’s quick enough for a weeknight but still feels special enough for guests.
My Favorite Ways to Serve and Customize
I love serving Drunken Noodles straight from the pan, letting everyone dig in. Sometimes I crank up the spice with more Thai chilies, other times I balance it out with a hit of lime juice. It’s endlessly flexible. Add whatever protein you’ve got, throw in extra veggies, or make it vegetarian. And if you love these flavors, my Pad See Ew is another must-try.
Frequently Asked Questions
Why are they called Drunken Noodles?
Despite the name, there’s no alcohol in the dish. It’s said they’re so spicy you need a cold drink to go with them.
Can I use fresh noodles instead of dried?
Yes! Just reduce soaking time or skip it entirely, but make sure they’re loosened before stir-frying.
What if I can’t find Chinese broccoli?
You can substitute broccolini, regular broccoli, or even kale.
More Recipes to Try
For another Thai favorite, try my Pad See Ew.
If you love spicy noodles, make my Dan Dan Noodles.
For a saucy stir-fry, check out my Pad Kra Pao.
