Name: Drunken Noodles Recipe with Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz wide rice noodles; 2 Tbsp sesame oil (or canola oil); 2 shallots, chopped; 2 carrots, thinly sliced; 1 large chicken breast, chopped (or shrimp or tofu); 3 large cloves of garlic, minced; ½ teaspoon fresh minced ginger; 1 zucchini, thinly sliced; 1 green bell pepper, thinly sliced; 2 green onions, chopped; 1 roma tomato, sliced; 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped; 3 Tbsp oyster sauce; 1/3 cup low sodium soy sauce; 2 teaspoons fish sauce; 2 teaspoons brown sugar; 2 Tbsp water; 1 teaspoon Thai red chili paste (or substitute sriracha or crushed red pepper flakes), more or less to taste

Jump to Recipe· 4.5 from 19 reviews

If you’re craving something that’s vibrant, spicy, and downright satisfying, you’ve just got to try this Drunken Noodles Recipe with Chicken Recipe. It’s one of those dishes that’s deceptively quick to whip up, yet delivers big, bold flavors that’ll have you coming back for more. Trust me, once you get the hang of it, this recipe becomes a go-to for a weeknight dinner or when friends drop by unexpectedly. Stick with me, because I’m going to share all my tips and love for this Thai street-food favorite!

🧡

Why This Recipe Works

Perfect Balance of Flavors: The combination of oyster sauce, soy, fish sauce, and chili paste creates that iconic sweet-savory-spicy-drunk-on-flavor vibe.
Quick, Fresh Ingredients: Fresh veggies like zucchini and bell peppers add crunch and brightness, while Thai basil brings herbal depth.
Adaptable Protein: Chicken cooks fast, but feel free to swap in shrimp, tofu, or even extra veggies depending on what you’ve got on hand.
One-Pan Wonder: Minimal cleanup and fast cooking makes this a practical weeknight winner.

Drunken Noodles with Chicken, Thai Drunken Noodles Recipe, Spicy Chicken Noodles Thai, Easy Thai Chicken Noodles, Authentic Thai Noodles Recipe - The image shows a metal wok filled with a colorful stir-fry dish. The base layer consists of wide, flat noodles that are light brown and glossy. Mixed through the noodles are pieces of lightly browned tofu cubes, thin strips of green bell peppers, slices of red bell peppers, and small chunks of zucchini with their green skin visible. Scattered over the top are thinly sliced green onions and bits of chopped herbs adding dots of bright green. The noodles and vegetables appear shiny from a light sauce coating them evenly, and the wok has a warm, well-used appearance with some browning on the sides. A pair of metal tongs rests inside the wok, ready to serve. The setting has a clean, white marbled texture surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When you get these ingredients right, your drunken noodles come alive with authentic Thai flavors. Here’s a quick rundown of the essentials and why they’re key players in this recipe.

Wide rice noodles: These soak up the sauce perfectly without falling apart, giving you that silky texture.
Sesame oil: Adds a subtle nuttiness; you can use canola if you prefer a milder option.
Shallots: They offer sweetness and a gentle onion flavor that’s less sharp than regular onions.
Carrots: Thinly sliced for crunch and a pop of color.
Chicken breast: I love how quickly it cooks and how well it soaks in the sauce.
Garlic and fresh ginger: Aromatics that build a warm, fragrant base.
Zucchini and green bell pepper: Mild, crisp vegetables balancing the spice and sauce.
Green onions: Adding freshness both in cooking and as garnish.
Roma tomato: Adds subtle sweetness and acidity, which brightens up each bite.
Thai Holy Basil leaves: Their peppery, slightly spicy flavor is essential — if you can’t find Holy Basil, regular basil works fine too.
Oyster sauce and low sodium soy sauce: Umami powerhouses that bring sweet and salty notes.
Fish sauce: Adds that deep savory background flavor typical of Thai dishes.
Brown sugar: Balances salty and spicy with a gentle sweetness.
Thai red chili paste: This kicks up the heat and adds complexity; adjust to your tolerance.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe is super flexible, so I encourage you to make it your own. Whether you like it fiery hot or mild, loaded with veggies or protein-packed, there’s room to adjust and enjoy.

Protein Swap: I’ve made it with shrimp when I wanted something lighter, and tofu when guests preferred vegetarian — both ways are delicious.
Heat Level: If you’re spice-sensitive, start with half the chili paste, then add more as you go.
Vegetarian Version: Skip the chicken and fish sauce; swap fish sauce for soy sauce or tamari for umami depth.
Veggie Boost: Throw in snap peas, baby corn, or mushrooms for a fresh twist.

Step-by-Step: How I Make Drunken Noodles Recipe with Chicken Recipe

Step 1: Cook your noodles just right

Start by cooking your wide rice noodles according to the package instructions. Don’t overcook — you want them al dente, because they’ll cook more in the wok. Once done, drain and set them aside. I like tossing them with a tiny drizzle of sesame oil so they don’t stick together while I prep the rest.

Step 2: Prepare and mix the sauce

While the noodles are cooking, mix oyster sauce, soy sauce, fish sauce, brown sugar, water, and red chili paste in a small bowl. This combo is where all the magic happens. Taste it and adjust if you want sweeter or spicier. Setting this aside means it’s ready to pour when you stir-fry.

Step 3: Quick stir-fry the aromatics and chicken

Heat 1 tablespoon of your oil in a wok or large skillet over high heat — you want that sizzle. Toss in the shallots and carrots, cooking for about 2 minutes until they start to soften. Add the remaining oil, then the chopped chicken breast; season lightly with pepper. Cook the chicken until it’s no longer pink, about 4-5 minutes, stirring often to get a nice sear. Right before the chicken is done, throw in garlic and ginger for 10 seconds — don’t let it burn!

Step 4: Toss in the veggies and green onion whites

Next, add the zucchini, green bell pepper, tomato slices, and the white parts of the green onions. Cook everything together for about 2 minutes more. You want your veggies tender but still crisp — a little crunch makes a big difference here.

Step 5: Combine noodles, sauce, and basil

Now, add the cooked noodles to the pan and pour your flavorful sauce over everything. Toss well and cook for a few minutes until everything is heated through and the noodles soak up that sauce. Off the heat, gently stir in your chopped Thai basil leaves — the aroma will hit you immediately and it’s pure heaven.

Step 6: Serve it up

Serve immediately, garnished with the green onion tops and an extra drizzle of chili sauce or crushed red pepper if you like it fiery. I always keep sriracha handy for that last little kick on the side.

💡

Pro Tips for Making Drunken Noodles Recipe with Chicken Recipe

Don’t Overcook the Noodles: They’ll finish cooking in the pan, so pull them out al dente to avoid mushy noodles.
High Heat is Your Friend: Cooking over high heat gives you that signature quick stir-fry taste and keeps veggies crisp.
Fresh Basil at the End: Always add your basil off the heat to preserve its bright flavor and aroma.
Adjust Chili Paste Gradually: Start with less, then add more to avoid overpowering the dish with heat.

How to Serve Drunken Noodles Recipe with Chicken Recipe

Garnishes

I always garnish with extra chopped green onions and Thai basil leaves if I have them on hand because they add a fresh burst of flavor and color. Plus, a side of lime wedges never hurts — a squeeze of lime juice at the table brightens the whole dish beautifully.

Side Dishes

To round out the meal, I like serving drunken noodles with a light cucumber salad or crunchy Asian slaw to offset the richness. Steamed or stir-fried greens like bok choy or gai lan are also perfect companions.

Creative Ways to Present

For a fun twist, try serving your drunken noodles in banana leaf “bowls” or lettuce cups for a fresh handheld experience — great for casual parties. I’ve also plated it as a colorful noodle bowl topped with a fried egg for a brunch-friendly spin!

Make Ahead and Storage

Storing Leftovers

I store leftover drunken noodles in an airtight container in the fridge, and they usually last up to 3 days. The noodles do soak up sauce over time, so the texture changes a bit, but reheated properly, it’s still delicious.

Freezing

If you want to freeze the dish, I recommend freezing just the cooked chicken and veggies separately from the noodles, as rice noodles can get mushy after freezing. Defrost overnight in the fridge for best results before reheating.

Reheating

The best way to reheat drunken noodles is in a hot skillet or wok to revive some of that fresh stir-fry texture. Add a splash of water or extra soy sauce if it looks dry. Microwave works in a pinch but risks making the noodles gummy.

FAQs

Can I use other types of noodles for this Drunken Noodles Recipe with Chicken Recipe?

Yes! While wide rice noodles are traditional and absorb the sauce beautifully, you can substitute with other flat noodles like fettuccine or linguine in a pinch. Just note the texture and cooking time will vary slightly.
How spicy is this Drunken Noodles Recipe with Chicken Recipe?

The level of spiciness depends on how much Thai red chili paste you use. I usually start with 1 teaspoon for a moderate kick and add more if I want extra heat. You can also substitute with sriracha to control the spice more easily.
Can I make this recipe vegetarian or vegan?

Absolutely! Replace chicken with tofu or extra vegetables, and swap fish sauce for soy sauce or a vegan fish sauce alternative to keep the umami flavor. It’s just as tasty and super adaptable.
What is the best way to source Thai Holy Basil?

Thai Holy Basil can often be found at Asian grocery stores or farmers markets, especially during summer. If you can’t find it, regular Thai or sweet basil leaves work well — the flavor won’t be as peppery but still delicious.

Final Thoughts

This Drunken Noodles Recipe with Chicken Recipe holds a special place in my kitchen because it’s quick, flavorful, and just downright satisfying no matter the occasion. What I love most is how easily it adapts and how every stir delivers a taste of Thailand that feels fresh and exciting. Give it a go — whether you’re cooking for family, friends, or just treating yourself, I’m confident you’ll love it as much as I do. Happy cooking!