Street Style Thai Drunken Noodles Recipe – Easy Authentic Spicy Thai Dinner Idea
This street style Thai drunken noodles recipe is spicy, flavorful, and authentic, made with wide rice noodles, Thai basil, chili, and garlic. Perfect for family dinners, weeknight meals, or a Thai-inspired comfort food dish.
Equipment
- Wok or large skillet
- Mixing bowls
- Knife and cutting board
- Measuring spoons
- Wooden spoon or spatula
Ingredients
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 3 garlic cloves (minced)
- 2–3 Thai chilies (sliced, adjust to taste)
- 1 small onion (sliced)
- 1 bell pepper (sliced)
- 1 cup protein (chicken, shrimp, pork, or tofu)
- 2 tbsp soy sauce
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp oyster sauce
- 1 tsp sugar
- ½ cup Thai basil leaves
- Lime wedges (for serving)
Instructions
- Prep Noodles: Soak rice noodles in warm water until pliable. Drain and set aside.
- Make Sauce: In a bowl, mix soy sauce, fish sauce, oyster sauce, and sugar. Adjust to taste.
- Stir-Fry Aromatics: Heat oil in a wok over high heat. Add garlic and chilies, stir-frying until fragrant.
- Cook Protein: Add chosen protein and stir-fry until cooked through.
- Add Vegetables: Toss in onion and bell pepper, cooking briefly to retain crunch.
- Add Noodles & Sauce: Add noodles and pour in sauce. Toss quickly to coat evenly.
- Finish with Basil: Stir in Thai basil leaves just before serving.
- Serve: Plate hot, garnish with lime wedges, and enjoy immediately.
Notes
- Cook quickly over high heat for authentic street-style flavor.
- Do not over-soak noodles; they should remain chewy.
- Thai basil is essential for authentic taste, but regular basil can be substituted.
- Adjust chili levels to control spice.
- Leftovers reheat best in a hot wok, not the microwave.