There’s nothing quite like enjoying a delicious meal with your family after a long day, and Drunken Noodles deliver just that perfect balance of flavor and comfort. Trust me, this recipe is easy to make and brings the vibrant taste of Thai street food right to your Manhattan kitchen. With tender chicken, fresh bok choy, and fragrant basil, it’s sure to become a weeknight staple.
One time, I made these noodles for a family gathering, and they disappeared before I knew it! Everyone wanted to know the secret behind the rich, tangy taste. It reminded me of the time I experimented with making crescent roll breakfast recipes , where the simple yet flavorful dishes were a big hit.
Why you’ll love this recipe
Drunken Noodles are quick and packed with a myriad of flavors—perfect for busy families. The combination of savory sauces mingling with the fresh punch of basil and chili makes it both exciting and satisfying. Plus, it’s adaptable to whatever veggies you have on hand, making it super convenient.
Ingredients
- 250 grams medium wide rice noodles, dried
- 250 grams chicken thighs or breast
- 1 teaspoon soy sauce
- 3 tablespoons vegetable or canola oil, divided
- 1 tablespoon minced garlic
- ½ onion, sliced
- 2-3 Thai red chili peppers
- 4-5 baby bok choy
- 1 cup holy basil
For stir-fry sauce:
- 3 teaspoons soy sauce
- 1.5 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon + 1 teaspoon fish sauce
- 2 teaspoons brown sugar
- Pinch ground white pepper
- ¼ cup chicken stock or water
Step-by-step instructions
- Cut the chicken into thin strips, and marinate it with 1 teaspoon of soy sauce for 15-20 minutes.
- Soak the rice noodles in hot water for 15-20 minutes, then drain and set aside.
- Clean and chop the baby bok choy, and prepare the basil leaves.
- Mix all the stir-fry sauce ingredients.
- Heat 2 tablespoons of oil in a large wok or skillet, then add the marinated chicken and sear for 2 minutes. Flip, sear for another minute, then set aside.
- Using the same skillet, heat the last tablespoon of oil. Sauté the sliced onion for 30 seconds, then add garlic and chili, sautéing for another 30 seconds to 1 minute.
- Stir-fry the prepared bok choy for 30 seconds, then add noodles, the cooked chicken, Thai basil, and green onion. Pour the prepared sauce around the edges.
- Toss everything on high heat until the noodles are coated in sauce, stirring constantly for about 2 minutes.
- Serve hot with some extra green onion on top.
Recipe tips & variations
If you’re feeling adventurous, swap the chicken for shrimp or tofu. You can also tweak the level of heat by adjusting the amount of chili. For a more veggie-rich dish, add bell peppers for an extra crunch. Remember, the key is keeping the heat high while stir-frying to achieve that authentic, slightly charred taste.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to three days. When you’re ready to enjoy them again, add a splash of water when reheating on the stove to restore the noodles’ softness. Microwaving is an option too, just cover them to avoid spillage and keep the moisture in.
FAQs
Can I make this vegetarian?
Absolutely! You can substitute the chicken with tofu or your favorite mix of vegetables.
What’s holy basil?
It’s a peppery, aromatic type of basil that’s often used in Thai cooking. If you can’t find it, regular basil works just fine.
Are these noodles alcoholic?
No, the name “Drunken Noodles” comes from their bold flavors that pair well with a cold drink, not because they contain alcohol.
Recipes you may like
If you enjoy Drunken Noodles , you might also love trying out these recipes:
- breakfast potatoes recipe easy crispy
- breakfast pizza recipe easy cheesy
- crescent roll breakfast recipes
Get the family together and enjoy crafting meals that are simple, tasty, and filled with love. These Drunken Noodles are just the start of what you can whip up with everyday ingredients!
Print
Drunken Noodles: A Quick Family Favorite
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free, Dairy-free
Description
Delicious and vibrant Drunken Noodles recipe bringing the taste of Thai street food to your kitchen.
Ingredients
- 250 grams medium wide rice noodles, dried
- 250 grams chicken thighs or breast
- 1 teaspoon soy sauce
- 3 tablespoons vegetable or canola oil, divided
- 1 tablespoon minced garlic
- 1/2 onion, sliced
- 2–3 Thai red chili peppers
- 4–5 baby bok choy
- 1 cup holy basil
- 3 teaspoons soy sauce
- 1.5 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon + 1 teaspoon fish sauce
- 2 teaspoons brown sugar
- Pinch ground white pepper
- 1/4 cup chicken stock or water
Instructions
- Cut the chicken into thin strips, and marinate it with 1 teaspoon of soy sauce for 15-20 minutes.
- Soak the rice noodles in hot water for 15-20 minutes, then drain and set aside.
- Clean and chop the baby bok choy, and prepare the basil leaves.
- Mix all the stir-fry sauce ingredients.
- Heat 2 tablespoons of oil in a large wok or skillet, then add the marinated chicken and sear for 2 minutes. Flip, sear for another minute, then set aside.
- Using the same skillet, heat the last tablespoon of oil. Sauté the sliced onion for 30 seconds, then add garlic and chili, sautéing for another 30 seconds to 1 minute.
- Stir-fry the prepared bok choy for 30 seconds, then add noodles, the cooked chicken, Thai basil, and green onion. Pour the prepared sauce around the edges.
- Toss everything on high heat until the noodles are coated in sauce, stirring constantly for about 2 minutes.
- Serve hot with some extra green onion on top.
Notes
- If you’re feeling adventurous, swap the chicken for shrimp or tofu.
- You can also tweak the level of heat by adjusting the amount of chili.
- For a more veggie-rich dish, add bell peppers for an extra crunch.
- Remember, the key is keeping the heat high while stir-frying to achieve that authentic, slightly charred taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg