Spicy Thai Drunken Noodles ready in just 15 minutes! This classic Asian inspired recipe is made entirely in one skillet and is loaded with Thai flavor. The perfect meal for busy weeknights!
Spicy, succulent, slurp-able Thai Drunken Noodles! If you’ve never had drunken noodles before, you’re in for a real treat, the Thai flavors in this dish are unmatched!
Thai Drunken Noodles
These noodles are so simple to put together and create an outstanding dish that is both flavorful and filling! In my opinion, making your own noodles at home beats take out any day!
They’re so delicious that you will immediately fall in love with this recipe. Not only is it delicious, this noodle dish is so quick and easy to make. I mean they’re ready in only 15 minutes? This recipe is a winner!
Ingredient Notes
- Noodles – I used a package of wide rice noodles for this recipe. Udon noodles would be another great option to use.
- Peanut Oil – Or vegetable oil. I like using peanut oil to add to the thai flavor in the dish.
- Onion and Garlic – Essential flavor enhancers.
- Red Chilies – Finely chopped. This is going to add a kick of heat to our dish, which is what makes drunken noodles!
- Chicken – I used boneless, skinless chicken thighs, cut thinly in small pieces. You can use different cuts of chicken or different proteins for this recipe, just keep in mind the cook time may vary. See “FAQs & Expert Tips” for more info.
- Fish Sauce -If you don’t like the taste of fish sauce, you can use low sodium soy sauce or substitute with tamari.
- Green Onions – Cut into 2 inch pieces.
Sauce
- Oyster Sauce – Great umami flavor, you could always substitute it with hoisin sauce.
- Soy Sauce – I used both, low sodium and dark soy sauce. I like to add dark soy sauce to darken the stir fry a bit, so it’s mostly for color. If you can’t find dark soy sauce, just add a bit more soy sauce to the mix!
- Brown Sugar – Packed. This is going to add a nice sweet caramelized flavor to balance the sauce.
- Shaoxing Wine – Shaoxing wine can be commonly found at any Chinese grocery store, and if you want to cook a lot of Asian dishes at home, I highly suggest purchasing a bottle! See “FAQs & Expert Tips” for more info and substitutions.
How To Make Thai Drunken Noodles
- Cook Noodles: Cook the rice noodles according to package instructions.
- Make Sauce: In a small bowl, mix all the sauce ingredients together.
- Cook Aromatics: Heat the peanut oil in a large skillet or wok. Add the minced garlic, chopped chilies and cook for 20 seconds until aromatic. Next, add the onion and cook for another minute while tossing everything together.
- Add Chicken: Add the chicken and fish sauce to the wok. Stir and cook for about 2 minutes or until the chicken is no longer pink.
- Combine: Stir in the green onions. Add the noodles, the prepared sauce and cook for another minute until the sauce coats the noodles.
- Finish & Serve: Remove from heat and garnish with basil, if preferred. Serve immediately.
FAQs & Expert Tips
FAQs
Although the name of this dish is Thai drunken noodles, no alcohol was actually used in the making. Why are they called drunken noodles you ask? One theory is that they are so spicy, people get drunk in the process, trying to quench their thirst. Even though drunken noodles have no alcohol in them, that doesn’t make them any less delicious!
Yes! You can customize these noodles to your liking by using different cuts of chicken, beef, pork, or even tofu! Keep in mind when using different cuts or protein, the cook time will vary.
Shaoxing wine is perhaps the most commonly used ingredients in Chinese cuisine, it is such a staple because of how much depth and flavor complexity it adds to a dish! If you’ve ever wondered why your homemade Chinese food doesn’t taste exactly like what you’d get at a restaurant, this cooking wine may be the key missing element! One of the oldest forms of rice wine in China, with a production process involving fermenting rice, water, and a small amount of wheat to create a dark amber color, with a mildly sweet, fragrant aroma.
Another reason I love drunken noodles so much is because the ingredients are so interchangeable! You don’t have to use the veggies I listed above, you can use whatever you have at home! Try throwing in some corn, water chestnuts or chopped carrot for a little crunch!
Tips
- If you truly can’t locate Shaoxing wine or want a quick substitution for this recipe, here are some options: Dry sherry – This is the most commonly used substitution! Any dry sherry will do. Mirin – A Japanese sweet cooking wine. Cooking Sake / Japanese Rice Wine – This is a bit lighter in flavor than a typical Chinese cooking wine, but is an acceptable substitute.
- Baking soda will help keep your meat tender and juicy! You can actually use baking soda on any beef and pork too and it will tenderize it nicely. But prepping your chicken with baking soda beforehand will really make it irresistible. Just make sure to rinse off before using.
- Feel free to incorporate any extra veggies etc. you see fit!
- One thing you do have to do, eat this hot! The aroma will make you want to eat it before it’s even out of the wok, trust me.
Storing Leftover Noodles
Store leftover Thai drunken noodles in an airtight container in the fridge for up to 3-5 days.
Reheating
To reheat, toss in the microwave or back into a skillet/wok until heated through.
Freezing
You CAN freeze your drunken noodles to have them keep longer, but keep in mind they might lose their quality and are best served fresh. Store in an airtight container in the freezer for up to 2 months.
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Thai Drunken Noodles
Ingredients
- 7 ounce rice noodles 1 package, preferably wide
- 2 tablespoon peanut oil or vegetable oil
- 3 cloves garlic minced
- 1 red chilies finely chopped
- 1 small onion sliced
- 2 medium chicken thighs boneless and skinless, cut thinly in small pieces
- 2 teaspoon fish sauce
- 2 green onions cut into 2 inch pieces
Sauce
- ¼ cup oyster sauce
- 2 tablespoon soy sauce low sodium
- 2 tablespoon dark soy sauce
- 1 tablespoon brown sugar packed
- 1 tablespoon Shaoxing wine
Instructions
- Cook Noodles: Cook the rice noodles according to package instructions.
- Make Sauce: In a small bowl, mix all the sauce ingredients together.
- Cook Aromatics: Heat the peanut oil in a large skillet or wok. Add the minced garlic, chopped chilies and cook for 20 seconds until aromatic. Next, add the onion and cook for another minute while tossing everything together.
- Add Chicken: Add the chicken and fish sauce to the wok. Stir and cook for about 2 minutes or until the chicken is no longer pink.
- Combine: Stir in the green onions. Add the noodles, the prepared sauce and cook for another minute until the sauce coats the noodles.
- Finish & Serve: Remove from heat and garnish with basil, if preferred. Serve immediately.
Tips & Notes:
- If you truly can’t locate Shaoxing wine or want a quick substitution for this recipe, here are some options: Dry sherry – This is the most commonly used substitution! Any dry sherry will do. Mirin – A Japanese sweet cooking wine. Cooking Sake / Japanese Rice Wine – This is a bit lighter in flavor than a typical Chinese cooking wine, but is an acceptable substitute.
- Baking soda will help keep your meat tender and juicy! You can actually use baking soda on any beef and pork too and it will tenderize it nicely. But prepping your chicken with baking soda beforehand will really make it irresistible. Just make sure to rinse off before using.
- Feel free to incorporate any extra veggies etc. you see fit!
- Store leftover Thai drunken noodles in an airtight container in the fridge for up to 3-5 days.
- You CAN freeze your drunken noodles to have them keep longer, but keep in mind they might lose their quality and are best served fresh. Store in an airtight container in the freezer for up to 2 months.
