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Delicious plate of drunken noodles with vegetables and protein in spicy sauce.

Drunken Noodles

A delicious and comforting Thai street food dish featuring wide rice noodles stir-fried with chicken, fresh vegetables, and a rich sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz wide rice noodles Look for fresh noodles if available; dry ones work too, but soak them properly.
  • 2 tablespoons vegetable oil Use oils with high smoke points, like canola or peanut oil.
  • 1 pound chicken breast, sliced Thinly slice your chicken for even cooking. Feel free to swap this for shrimp or tofu.
  • 4 cloves garlic, minced Fresh garlic packs an unbeatable aroma—don’t substitute with garlic powder!
  • 1 each bell pepper, sliced Use any color you love; each brings a slightly different taste.
  • 1 each carrot, julienned Adds a sweet crunch and a pop of color.
  • 1 cup broccoli florets Fresh or frozen, these add nourishment and texture.
  • 2 each eggs, beaten Adds richness and protein—don’t skip them!
Sauces and Seasoning
  • 3 tablespoons soy sauce For that umami kick. Go low-sodium for a healthier option.
  • 1 tablespoon oyster sauce This brings depth; look for vegetarian substitutes if needed.
  • 1 tablespoon fish sauce Essential for authenticity; coconut aminos can work for a non-fish alternative.
  • 1 tablespoon sugar Balances flavors beautifully—honey or agave syrup works too!
  • 1 teaspoon chili flakes Adjust to your spice tolerance.
  • to taste each fresh basil leaves for garnish Nothing beats the fragrance of fresh basil!

Method
 

Preparation
  1. Soak your rice noodles according to package directions before cooking.
  2. Prep all ingredients and have them ready to go.
Cooking
  1. Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually about 5-7 minutes. Drain and set aside, drizzling a touch of oil to prevent sticking.
  2. In a large wok or skillet, heat the vegetable oil over medium-high heat.
  3. Add in the sliced chicken and cook for about 5-6 minutes or until no longer pink.
  4. Toss in the minced garlic, sliced bell pepper, julienned carrot, and broccoli florets, stir-frying for about 3-4 minutes until vibrant and tender-crisp.
  5. Push the chicken and veggies to one side of the pan and pour in the beaten eggs. Scramble until just cooked through, about 1-2 minutes.
  6. Add the cooked noodles to the pan and gently toss everything together.
  7. In a small bowl, combine the soy sauce, oyster sauce, fish sauce, sugar, and chili flakes. Pour this mixture over the noodle blend, stirring continuously until everything is well coated and heated through.
  8. Plate the Drunken Noodles hot, garnishing with fresh basil leaves.

Notes

Leftover Drunken Noodles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to avoid overcooking. For extra depth, consider pan-searing the chicken before adding veggies.