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Drunken Noodles Top-down food photography of Thai drunken noodles served in a rustic ceramic bowl with wide rice noodles, chicken, bell peppers, zucchini, Thai basil, chili flakes, and sesame seeds on a dark stone background.

Spicy Thai Drunken Noodles

Bold, saucy noodles tossed with tender chicken and crisp vegetables for a fast, crave-worthy Thai-style dinner.
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Prep Time 18 minutes
Cook Time 17 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course, Dinner
Cuisine: Thai, Asian
Calories: 430
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 oz wide rice noodles flat rice noodles that hold sauce well
  • 3 tablespoon sesame oil or canola oil neutral oil for high-heat cooking
  • 3 shallots chopped (adds mild sweetness and depth)
  • 3 carrots thinly sliced (for crunch and color)
  • 1½ large chicken breasts chopped (boneless protein option)
  • 5 cloves garlic finely minced (aromatic base flavor)
  • ¾ teaspoon fresh ginger minced (adds warmth and freshness)
  • 1½ zucchini thinly sliced (quick-cooking vegetable)
  • 1½ green bell peppers thinly sliced (adds mild bitterness)
  • 3 green onions chopped (used in stages for flavor)
  • 1½ Roma tomatoes sliced (adds moisture and balance)
  • 1½ cups fresh Thai holy basil leaves roughly chopped (signature herbal finish)
  • Sauce:
  • 4½ tablespoon oyster sauce deep savory backbone
  • ½ cup low-sodium soy sauce salty umami element
  • 3 teaspoon fish sauce traditional Thai seasoning
  • 3 teaspoon brown sugar balances heat and salt
  • 3 tablespoon water loosens sauce consistency
  • 1½ teaspoon Thai red chili paste heat control element

Method
 

  1. Prepare the rice noodles according to the package directions, then drain and set aside. prep
  2. Whisk all sauce ingredients together in a small bowl until fully blended, then reserve nearby. mix
  3. Place a wok or large skillet over high heat and warm half of the oil until shimmering. prep
  4. Add the chopped shallots and sliced carrots, cooking briefly until just softened. prep
  5. Pour in the remaining oil, then add the chicken pieces and season lightly with pepper, cooking until no longer pink. prep
  6. Stir in the garlic and ginger, letting them sizzle briefly until fragrant. prep
  7. Add the bell pepper, zucchini, tomato slices, and the white parts of the green onions, cooking until vegetables begin to soften. prep
  8. Add the cooked noodles to the pan and immediately pour the sauce over everything. assemble
  9. Toss continuously and cook until the noodles are heated through and evenly coated. finish
  10. Remove from heat and fold in the chopped basil until wilted. finish
  11. Serve right away, topped with remaining green onions and extra chili paste if desired. finish

Nutrition

Serving: 360gCalories: 430kcalCarbohydrates: 65gProtein: 18gFat: 10gSaturated Fat: 1.2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 38mgSodium: 1580mgPotassium: 690mgFiber: 4.5gSugar: 8gVitamin A: 6100IUVitamin C: 44mgCalcium: 85mgIron: 3.5mg

Notes

These noodles are best enjoyed hot, straight from the pan, when the sauce clings perfectly and the basil releases its aroma.

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