Spicy Drunken Noodles with Chicken Recipe

If you’re on the hunt for a recipe that packs a punch with vibrant flavors and a kick of heat, you’re going to love this Spicy Drunken Noodles with Chicken Recipe. It’s a perfect weeknight dinner that’s not only quick and easy but also loaded with fresh veggies, tender chicken, and those iconic wide rice noodles soaking up all the delicious sauce. Trust me, once you try this, it’ll probably become your go-to comfort food that impresses without any fuss.

this …

Ingredients & Why They Work

The magic of this Spicy Drunken Noodles with Chicken Recipe lies in how the ingredients complement each other—sweet meets spicy, soft noodles meet crisp veggies, and fragrant basil lifts the whole dish. Plus, shopping is a breeze when you know the key items—and a few tips to grab the best version.

• Soy Sauce: Provides salty depth and is the backbone of the sauce; use light or regular soy sauce depending on your sodium preference.
• Oyster Sauce: Adds rich, slightly sweet umami flavor crucial for authentic taste.
• Fish Sauce: Packs in that elusive savory punch—don’t skip it unless you’re vegan, then substitute with a mushroom-based sauce.
• Light Brown Sugar: Sweetens the sauce while deepening its complexity; brown sugar always enhances Asian sauces better than white sugar.
• Ground Black Pepper & Ground Ginger: Adds a subtle warmth and sharpness that balance the sweetness and salt.
• Flat Wide Dried Rice Noodles: These noodles have the perfect slippery texture and width for soaking up flavors—look for ones ¼ inch or wider.
• Sesame Oil: Tossed with noodles to add a toasty aroma and keep them from sticking.
• Chicken Breasts: Lean and quick-cooking protein that absorbs marinade beautifully.
• Vegetable Oil: Neutral oil that handles high heat without smoking.
• Garlic: Essential aromatic that flavors every bite.
• Thai Bird’s Eye Chili: The heat hero of the dish; don’t forget gloves when chopping!
• Baby Corn, Red Bell Pepper, Snow Peas: Adds vibrant color, crunch, and sweetness for balanced texture.
• Green Onions & Thai Basil: Fresh and fragrant herbs that finish the dish bright and lively.

Tweak to Your Taste

I love making this dish my own by tweaking the heat and veggies depending on what’s in my fridge or my mood. The best part about this Spicy Drunken Noodles with Chicken Recipe is how adaptable it is—you can dial it up or down, swap proteins, or add extra crunch with nuts.

• Variation: I sometimes swap chicken for shrimp or tofu when I want a change, and it works great with either.
• More Veggies: Feel free to add mushrooms or baby bok choy if you want more greens in there.
• Mild Version: If you’re not a fan of spiciness, just skip or reduce the bird’s eye chili and enjoy all the flavor without the burn.
• Gluten-Free: Make sure to grab gluten-free soy sauce and noodles to keep it safe and still delicious.

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

Step 1: Get Everything Prepped Ahead of Time

This dish moves fast once the cooking starts, so chop your chicken, mince garlic, slice peppers, cut the baby corn, and prepare your herbs before you even heat up the pan. I like to have everything within arm’s reach—it makes the cooking flow seamless and keeps the noodles from getting mushy while you’re rushing around.

Step 2: Make the Sauce and Marinate the Chicken

Mix the soy sauce, oyster sauce, fish sauce, brown sugar, black pepper, and ground ginger in a bowl—this sauce is where the magic lives! Pour about a third of it over your chopped chicken breasts and let them chill in the fridge for 20-30 minutes. Meanwhile, you’ll have time to soak the noodles and prep the veggies.

Step 3: Soak the Noodles

Bring a big pot of water to a boil and cover your dried rice noodles with it. Let them sit for about 10 minutes, stirring occasionally to separate them, then drain and rinse in cold water to stop the cooking. Toss the drained noodles with a teaspoon of sesame oil so they won’t stick together.

Step 4: Cook the Chicken

Heat half the vegetable oil in a wok or large skillet over medium heat, then add your marinated chicken. Cook it through until nice and tender—about 5 to 7 minutes should do. Set the cooked chicken aside; keep that tasty marinade sauce ready for later.

Step 5: Stir-Fry the Veggies and Aromatics

Turn the heat up to medium-high and add the remaining oil. Toss in the garlic, bird’s eye chili, baby corn, bell pepper, and snow peas. Keep stirring for about 2 minutes—you want the veggies tender-crisp, not soggy. Then add the green onions and Thai basil leaves and stir for another minute until fragrant.

Step 6: Bring It All Together

Return the cooked chicken to the pan, pour in the remaining sauce, and add the noodles. Toss everything well and stir for about 5 minutes, making sure the noodles soak up all those amazing flavors and the sauce thickens slightly. When the noodles look glossy and delicious, you’re ready to serve.

How to Serve Spicy Drunken Noodles with Chicken Recipe

Garnishes

I love finishing this dish with extra torn Thai basil leaves and thinly sliced green onions—they add such fresh, herbal brightness. A squeeze of lime is a game-changer too if you like a little tanginess, and sometimes I sprinkle crushed peanuts for a little crunch contrast.

Side Dishes

Since this recipe is pretty hearty on its own, I usually keep sides simple like a light cucumber salad or steamed jasmine rice for soaking up extra sauce. Sometimes, a side of crunchy spring rolls or fresh summer rolls pairs beautifully and adds a nice texture contrast.

Creative Ways to Present

For special dinners, I like to serve it in individual shallow bowls garnished with edible flowers or fresh chili slices for a pop of color. You could also hollow out mini bell peppers and stuff them with the noodles for a fun, festive twist that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Leftover spicy drunken noodles keep really well in an airtight container in the fridge for up to 3 days. I usually separate the noodles and sauce a bit if possible to avoid them sticking together, but even if you don’t, reheating is simple and tastes great.

Freezing

Freezing this dish is okay, although I recommend using it within a month for best flavor. To freeze, cool completely, store in a sealed container, and thaw overnight in the fridge before reheating to keep noodles from getting too mushy.

Reheating

I reheat leftovers gently in a skillet with a splash of water or broth to loosen the sauce and prevent drying out. Microwave works too, but stirring halfway through helps keep the noodles from clumping.

FAQs

Final Thoughts

This Spicy Drunken Noodles with Chicken Recipe has become a personal favorite because it’s that perfect combo of easy, flavorful, and satisfying. I always enjoy how quickly it comes together yet tastes like I spent way more time in the kitchen. I’m confident once you try this, it’ll be on your regular dinner rotation too—so go ahead, give it a shot, and don’t be surprised if it disappears fast at your table!

Print