Thai Drunken Noodles Recipe
Add Preferred SourceReady in 30 minutes or less, Thai Drunken Noodles are aromatic and so satisfying. This recipe packs a punch with bold flavors and hearty ingredients like shrimp, fresh veggies, and a kick of chili. It’s a quick and easy way to bring a bit of Thai street food into your kitchen.
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Thai drunken noodles are my go-to for family dinners or casual gatherings. They’re so easy to customize—chicken, shrimp, tofu, you name it—and the spice level is completely up to you. Plus, they store well, so leftovers (if there are any!) are just as good the next day. It’s the kind of dish that feels special but doesn’t take all day to pull off.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Thai Drunken Noodles with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Here’s how to bring this dish to life in your kitchen:
Cooking the Noodles
Boil the wide rice noodles according to the package instructions, usually cooking them until they’re just soft. Drain them and set them aside.
Preparing the Sauce
In a small bowl, mix together the oyster sauce, light soy sauce, fish sauce, brown sugar, water, and Thai red chili paste or sriracha. This concoction will be the flavorful backbone of your noodles.
Cooking the Shrimp
Heat a tablespoon of sesame oil in a large wok or skillet over high heat. Add the shrimp, seasoned with a bit of pepper, and cook for about one minute until they turn pink. Remove the shrimp from the wok and set them aside.
Stir-Frying the Veggies
Add a splash of more oil to the wok, then toss in the minced garlic and ginger, stirring quickly to release their aroma without burning.
Add the red onions and carrots. Sauté for about two minutes until they start to soften. Return the shrimp to the wok and mix everything together to combine the flavors.
Combining Everything
Add the bell pepper, zucchini, and tomatoes to the pan, along with the white parts of the green onions. Stir and cook for another two minutes.
Now, add the cooked wide noodles and pour the sauce over everything. Toss it all together and let it cook for a few more minutes until everything is well-coated and heated through.
Finishing Touches
Remove the skillet from the heat and stir in the roughly chopped basil leaves. Serve your Thai drunken noodles hot, garnished with the remaining green onions, extra chili sauce, and a sprinkle of sesame seeds for a crunch. Enjoy!
Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons sesame oil
- ½ cup red onions chopped
- 2 carrots thinly sliced
- 9 ounces shrimps chopped
- 3 garlic cloves minced
- ½ teaspoon fresh ginger minced
- 1 zucchini thinly sliced
- 1 green bell pepper thinly sliced
- 2 green onions chopped
- 1 roma tomatoes sliced
- 1 cup fresh basil leaves roughly chopped
For the sauce:
- 3 tablespoons oyster sauce
- ⅓ cup low sodium soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 tablespoons water
- 1 teaspoon Thai red chili paste or sriracha
- Sesame seeds for garnish
Instructions
- Cook noodles according to package instructions.8 ounces wide rice noodles
- Mix the sauce ingredients in a small bowl and set aside.3 tablespoons oyster sauce, ⅓ cup low sodium soy sauce, 2 teaspoons fish sauce, 2 teaspoons brown sugar, 2 tablespoons water, 1 teaspoon Thai red chili paste or sriracha, Sesame seeds
- Heat 1 tablespoon of oil in wok or large skillet over high heat. Add onions and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add shrimps and season with pepper. Add garlic and ginger and cook for 10 seconds.2 tablespoons sesame oil, ½ cup red onions, 2 carrots, 9 ounces shrimps, 3 garlic cloves, ½ teaspoon fresh ginger
- Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.1 zucchini, 1 green bell pepper, 2 green onions, 1 roma tomatoes
- 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.1 cup fresh basil leaves
- Serve immediately, garnished with remaining green onion and extra chili sauce and sesame seeds for garnish.
Notes
- Noodles: Make sure not to overcook your noodles in the initial boiling stage—they should be just soft enough to bend without breaking. They’ll cook a bit more when stir-fried.
- Basil: Thai holy basil is a key component of this dish with its unique anise-like flavor. You can usually find it at Asian grocery stores or a local Asian market, however, if you can’t find it, regular basil can work in a pinch, but the flavor profile will change slightly.
- Sauce Adjustments: Taste as you go! Depending on your preference for sweetness or heat, adjust the sugar or chili paste amounts to get the balance just right.
- Protein: While shrimp is suggested, you can easily swap it out for thinly sliced chicken breast, beef, or even tofu. Just adjust cooking times accordingly.
- Vegetables: Feel free to throw in whatever vegetables you have in the fridge. Red bell pepper, bok choy, and bean sprouts are good options.
- Searing Heat: Keep your pan nice and hot to get a slight char on your ingredients, which adds an authentic touch to the dish.
- Fresh Herb Finish: Always add your herbs at the end of cooking to preserve their vibrant color and flavor.
- Vegetarian Option: Simply substitute the shrimp with tofu or just increase the variety of vegetables. Make sure to check that your sauces are vegetarian-friendly, and use vegan fish sauce.
How to Store Leftover Thai Drunken Noodles
- Cool and Airtight: Allow the noodles to cool to room temperature before you pack them away, and use an airtight container to store them.
- Refrigerate: For best taste and safety, pop them in the fridge and consume the leftover noodles within three days.
- Reheat: When you’re ready to eat, gently reheat the noodles on the stove over medium heat or in the microwave, stirring occasionally. Add a splash of water or extra soy sauce to moisten them up if they seem dry.
Nutrition
Recipe Notes and Expert Tips
Here are a few expert tips to elevate your Thai drunken noodles to restaurant quality:
- Noodles: Make sure not to overcook your noodles in the initial boiling stage—they should be just soft enough to bend without breaking. They’ll cook a bit more when stir-fried.
- Basil: Thai holy basil is a key component of this dish with its unique anise-like flavor. You can usually find it at Asian grocery stores or a local Asian market, however, if you can’t find it, regular basil can work in a pinch, but the flavor profile will change slightly.
- Sauce Adjustments: Taste as you go! Depending on your preference for sweetness or heat, adjust the sugar or chili paste amounts to get the balance just right.
- Protein: While shrimp is suggested, you can easily swap it out for thinly sliced chicken breast, beef, or even tofu. Just adjust cooking times accordingly.
- Vegetables: Feel free to throw in whatever vegetables you have in the fridge. Red bell pepper, bok choy, and bean sprouts are good options.
- Searing Heat: Keep your pan nice and hot to get a slight char on your ingredients, which adds an authentic touch to the dish.
- Fresh Herb Finish: Always add your herbs at the end of cooking to preserve their vibrant color and flavor.
- Vegetarian Option: Simply substitute the shrimp with tofu or just increase the variety of vegetables. Make sure to check that your sauces are vegetarian-friendly, and use vegan fish sauce.
How to Store Leftover Thai Drunken Noodles
Keeping your Thai drunken noodles tasting fresh after the first day is easier than you might think. Here’s how to store your leftovers properly:
- Cool and Airtight: Allow the noodles to cool to room temperature before you pack them away, and use an airtight container to store them.
- Refrigerate: For best taste and safety, pop them in the fridge and consume the leftover noodles within three days.
- Reheat: When you’re ready to eat, gently reheat the noodles on the stove over medium heat or in the microwave, stirring occasionally. Add a splash of water or extra soy sauce to moisten them up if they seem dry.
What to Serve with Thai Drunken Noodles
Complementing your Thai drunken noodles with the right side dishes can elevate your meal from great to unforgettable. Here are some tasty options to round out your dining experience:
Thai Omelet
A Thai omelet, or Kai Jeow, is light and fluffy, seasoned with a splash of fish sauce. It’s simple yet satisfying, making it a perfect complement to the bold flavors of the noodles.
Grilled Thai Chicken Skewers
Marinated in aromatic herbs and curry paste, these grilled Thai chicken skewers offer a smoky, flavorful addition to your meal. They’re a protein-packed side that meshes well with the spicy noodles.
Thai Iced Tea
The creamy sweetness of Thai iced tea, with its distinct orange color and hint of star anise, provides a soothing relief from the heat of the noodles, balancing each spicy bite.
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