Thai Drunken Noodles Recipe – Easy Authentic Spicy Thai Dinner Idea
Thai drunken noodles are a bold, flavorful stir-fry made with wide rice noodles, fresh basil, vegetables, and a savory sauce. This easy and authentic recipe is perfect for weeknight dinners when you crave a spicy Thai dish that’s quick, satisfying, and packed with flavor.
Equipment
- Wok or large skillet
- Mixing bowls
- Knife + cutting board
- Strainer for noodles
- Wooden spoon or spatula
Ingredients
- 12 oz wide rice noodles (fresh or dried, soaked)
- 2 tbsp vegetable oil
- 4 garlic cloves, minced
- 2–3 Thai chilies (adjust to taste), sliced
- 1 small onion, sliced
- 1 cup mixed vegetables (baby corn, bell peppers)
- 1 lb protein (chicken, shrimp, beef, or tofu)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce
- 1 tbsp fish sauce (optional for vegetarian, use soy)
- 1 tsp sugar
- ½ cup Thai basil leaves
- Lime wedges for serving
Instructions
- Prep Noodles: Soak rice noodles until tender. Drain and set aside.
- Make Sauce: Mix soy, oyster, fish sauce, and sugar in a bowl.
- Stir-Fry Aromatics: Heat oil in wok. Add garlic, onion, and chilies. Cook until fragrant.
- Cook Protein: Add chicken, shrimp, beef, or tofu. Stir-fry until browned.
- Add Noodles & Vegetables: Toss in noodles and vegetables. Pour sauce over and stir quickly.
- Finish with Basil: Add Thai basil leaves. Stir until wilted and fragrant.
- Serve: Plate hot with lime wedges and extra chilies.
Notes
- Use fresh Thai basil for authentic flavor.
- Prep all ingredients before stir-frying—this dish cooks fast.
- Adjust chili levels to suit spice tolerance.
- Gluten-free option: replace soy sauce with tamari.
- Best eaten fresh—noodles lose texture when stored.