Drunken Thai Noodles 

Drunken Thai Noodles are quick to prepare and packed with rich flavor. They cook fast on high heat, which keeps the vegetables crisp and the noodles tender. It’s a simple dish that feels special enough for a weeknight dinner or a special enough for a weekend meal with friends.

We enjoy the flavors in Thai cooking. Some of our favorite recipes are Thai Shrimp Lettuce Wraps, Baked Thai Garlic Chicken, Pad Thai, and Sticky Thai Chicken Thighs. If you simply don’t have time to cook (and live in my area), try Local Eats | Sao Thai Tupelo, MS.

Drunken Thai Noodles

Easy Drunken Thai Noodles with bold flavor, quick prep, and simple ingredients for a fast and flexible weeknight dinner.

Drunken Thai Noodles Tips

You’ll need to chop all the ingredients and have them ready before starting. Everything cooks quickly. Having everything prepped ahead of time makes the process smooth and helps prevent overcooking the noodles or vegetables. This is a meal where a little organization and prep make a big difference in success or failure.

Cook on high heat and keep the ingredients moving in the pan to prevent sticking or burning.

If wide rice noodles are hard to find, fettuccine noodles can be used in a pinch.

For a spicier dish, add extra chili flakes or fresh chili slices at the end.

Drunken Thai Noodles FAQ

Can I make this ahead of time?
It’s best fresh, but leftovers can be stored in the fridge and reheated in a hot skillet.

Can I make it not spicy?
Yes, just reduce or skip the chili and it will still taste great.

Can I use chicken instead of beef?
Absolutely, chicken, shrimp, or tofu all work well.

Conclusion

This Drunken Thai Noodles recipe is fast, flexible, and full of bold flavor. It’s a simple way to make dinner feel special without much effort. It’ll become an easy go-to meal.

Drunken Thai Noodles

Author: Paula

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Equipment

• pasta pan
• Bowls
• wok OR
• 12-inch cast iron skillet
• chef’s knife
• Cutting Board
• Wood Stirring Spoon
• measuring cups and spoons

Ingredients

• 8 oz wide rice noodles
• 2 Tbsp sesame oil or canola
• 2 shallots chopped
• 2 carrots thinly sliced
• 1 large chicken breast or thighs chopped (or shrimp or tofu)
• 3 large cloves of garlic minced
• ½ teaspoon fresh minced ginger
• 1 zucchini thinly sliced (or broccoli)
• 2 green onions chopped
• 1 cup fresh basil leaves roughly chopped

For the sauce:

• 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 more or less, to taste (or substitute sriracha or crushed red pepper flakes)

Instructions

• Cook noodles according to package instructions.
• Mix the sauce in a small bowl and set aside.
• Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and cook until it’s cooked through. Add garlic and ginger and cook for 10 seconds. Add zucchini and the whites of the chopped green onion and cook for 2 minutes.
• Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
• Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.

Notes

You’ll also like One Pan Spicy Thai Noodles.