There’s something truly irresistible about the fragrant aroma wafting from the kitchen when I whip up a batch of Spicy Drunken Noodles. It all started one rainy afternoon when I craved something satisfying yet exciting – a twist to the usual dinner routine. I opened my pantry, discovering wide rice noodles tucked away, and immediately felt inspired.
With tender chicken, vibrant vegetables, and a rich, savory sauce combining the bold flavors of tamari, oyster sauce, and Thai red chili paste, this dish transforms a simple meal into a celebration of flavors. It’s the perfect remedy for those nights when fast food feels less appealing and home-cooked comfort beckons.
Whether you’re impressing dinner guests or just need a quick weeknight fix, these noodles are so packed with flavor and color that they’ll steal the show. Ready to bring a taste of Thailand to your dining table? Let’s dive into this delicious recipe that will have everyone asking for seconds!
Why are Spicy Drunken Noodles a must-try?
Irresistible Flavor: The balance of savory and spicy makes every forkful a delight for your taste buds.
Quick and Easy: With simple ingredients and straightforward steps, your homemade Thai feast is just a few minutes away.
Versatile: Substitute proteins or veggies to suit your dietary preferences while keeping the essence of this delicious dish intact.
Crowd-Pleaser: Whether it’s a family dinner or a festive gathering, these noodles are guaranteed to impress your guests.
Fragrant Aroma: Enjoy the intoxicating scent of fresh basil and garlic filling your kitchen, making it hard to resist digging in right away.
Elevate your cooking game with this flavorful experience—perfect for anyone tired of fast food!
Spicy Drunken Noodles Ingredients
• Dive into the delightful world of flavors with these Spicy Drunken Noodles ingredients!
For the Noodles
- Wide rice noodles – These create the perfect smooth, chewy base for your dish.
For the Chicken
- Chicken breast – Diced small for even cooking and flavor absorption.
For the Aromatics
- Sesame oil (or olive oil) – Adds rich flavor; use olive oil for a lighter taste.
- Shallots – Sweet and mild, they provide a lovely aromatic base.
- Minced garlic – Infuses the dish with robust flavor and warmth.
For the Veggies
- Carrots – Added for sweetness and a pop of color.
- Red bell pepper – Offers crunch and a subtle sweetness.
- Green onions – Freshness and a mild bite, enhancing the flavor profile.
- Thai Holy Basil leaves – Essential for that aromatic, authentic Thai taste; you can use regular basil if needed.
For the Sauce
- Oyster sauce – Brings a deep umami flavor to the mix.
- Tamari or low sodium soy sauce – Provides the salty depth, with tamari being a gluten-free option.
- Fish sauce – Adds a touch of savoriness; a little goes a long way!
- Maple syrup – Balances the flavors with a hint of sweetness.
- Thai red chili paste or red curry – Infuses the dish with that characteristic heat and depth.
- Water – Helps to blend the sauce perfectly.
For Serving
- Lime wedges – A squeeze adds brightness and cuts through the richness.
- Additional green onions – For extra freshness on top.
- Basil – Garnish with more basil for that fragrant finish.
Get ready to create a delectable dish that will elevate your dining experience beyond fast food!
How to Make Spicy Drunken Noodles
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Cook noodles: Prepare the wide rice noodles according to the package instructions, ensuring they remain tender yet firm. This base will provide a satisfying chewiness for your dish.
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Mix sauce: In a small bowl, combine the oyster sauce, tamari, fish sauce, maple syrup, water, and Thai red chili paste. Set this flavorful sauce aside—it’ll tie everything together beautifully!
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Cook chicken: In a wide skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Season the diced chicken with salt and black pepper, cooking for about 3-4 minutes on each side until golden brown. Then, set the chicken aside.
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Sauté aromatics: In the same skillet, add the remaining tablespoon of oil. Sauté the chopped shallots and minced garlic until fragrant. Next, toss in the sliced carrots and bell pepper, continuing to sauté for an additional 5 minutes until tender-crisp.
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Combine ingredients: Return the cooked chicken to the skillet along with the prepared noodles and chopped green onions. Pour the sauce over everything in the pan. Gently toss to combine and cook for a few more minutes until everything is nicely warmed through.
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Add basil: Remove the skillet from heat and stir in the chopped Thai Holy Basil leaves. Their delightful aroma will elevate the dish and bring it to life!
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Serve: Plate the spicy drunken noodles immediately, garnishing with extra green onions and your choice of lime wedges or chili sauce for an added kick.
Optional: A squeeze of lime just before serving adds an invigorating zest!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Spicy Drunken Noodles
Room Temperature: Enjoy leftovers at room temperature for up to 2 hours after serving, but store any uneaten portion promptly in the fridge to maintain freshness.
Fridge: Store Spicy Drunken Noodles in an airtight container in the fridge for up to 3 days. Allow the dish to cool completely before sealing to avoid condensation.
Freezer: For longer storage, freeze the noodles in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to prevent sticking. Stir until heated through, and enjoy a taste of Thailand again!
Make Ahead Options
These Spicy Drunken Noodles are a fantastic option for meal prep enthusiasts looking to save time during busy weeknights! You can cook and store the noodles and the chicken mixture separately up to 24 hours in advance. To do this, simply prepare the noodles according to package instructions and let them cool before storing in the refrigerator. For the chicken and vegetables, follow steps 3-5 of the recipe, allow to cool, then refrigerate in an airtight container. When you’re ready to enjoy, simply reheat the chicken mixture in a skillet, add the pre-cooked noodles, and stir in the sauce. This ensures your dish remains just as delicious and vibrant as when freshly made!
Expert Tips for Spicy Drunken Noodles
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Noodle Care: Make sure to drain the noodles properly after cooking to prevent them from sticking together. Slightly undercook them for the perfect texture!
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Sauce Balance: Adjust the amount of Thai red chili paste according to your spice preference. Start small and taste-testing along the way will help prevent overpowering heat.
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Ingredient Freshness: Using fresh Thai Holy Basil is essential for authentic flavor. If you can’t find it, use regular basil but temper your expectations for the exact taste.
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Texture Matters: Avoid overcrowding the skillet while sautéing vegetables—this ensures they sauté instead of steam, keeping them crisp and colorful.
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Quick Toss: After adding the noodles and sauce, quickly toss everything together to coat thoroughly. This helps when serving and ensures each bite is full of flavor.
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Garnish Generously: Don’t skimp on the garnishes! Lime wedges and extra basil add a refreshing finish that brightens up the dish.
What to Serve with Spicy Drunken Noodles?
Transform your meal into a delightful feast with the perfect pairings that complement every sip and bite.
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Crispy Spring Rolls: These delightful bites add a crunchy texture, balancing the softness of the noodles while a light dipping sauce adds even more flavor.
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Thai Chicken Satay: Tender grilled chicken skewers, served with a creamy peanut sauce, bring a smoky essence that beautifully contrasts with the spicy heat of the noodles.
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Stir-Fried Vegetables: A colorful medley of vibrant veggies stir-fried in garlic and sesame oil offers freshness and crunch, completing your meal with lively contrasts.
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Coconut Rice: Creamy and subtly sweet, coconut rice enriches the dish with its unique flavor, making each bite of drunken noodles even more satisfying.
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Mango Salad: Refreshing and tangy, a mango salad brightens the palate, perfectly cutting through the richness of the spicy dish and leaving your taste buds dancing.
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Chilled Thai Iced Tea: This creamy beverage cools down the heat while offering a delightful sweetness that beautifully complements the bold flavors of the noodles.
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Lime Sorbet: As a light finish, lime sorbet’s citrusy chill cleanses the palate, providing a refreshing contrast after a vibrant meal.
These pairings are sure to elevate your dining experience, transforming your Spicy Drunken Noodles into an unforgettable feast!
Spicy Drunken Noodles Variations
Feel free to explore and personalize your Spicy Drunken Noodles with a touch of your culinary creativity!
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Vegetarian: Swap the chicken for tofu or tempeh, adding extra mushrooms for a savory depth. Tofu absorbs flavors beautifully, making it an ideal substitute.
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Seafood Twist: Replace chicken with shrimp or scallops for a delightful ocean-inspired dish. Just cook the seafood until it’s opaque and tender—it’s a wonderful twist!
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Gluten-Free: Use gluten-free tamari or coconut aminos instead of soy sauce and make sure your rice noodles are certified gluten-free. Enjoy all the rich flavors without worry!
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Bountiful Veggies: Add extra seasonal veggies like snap peas, zucchini, or baby corn for added nutrition and a pop of color. The more, the merrier when it comes to fresh produce!
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Herb Explosion: Experiment with different herbs like cilantro or mint along with or instead of basil for a unique flavor profile. Each herb brings its own charm, so try to mix it up!
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Extra Heat: Spice things up with sliced Thai bird chilies or a drizzle of chili oil if you’re a fan of fiery flavors. A little goes a long way, so add gradually!
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Peanut Sauce: Transform your dish by drizzling some creamy peanut sauce on top. It adds a rich nuttiness and pairs wonderfully with the spicy components.
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Noodle Variety: Try using egg noodles or even whole grain noodles for a different texture and flavor. Each type brings a unique twist, giving your dish a new life!
Spicy Drunken Noodles Recipe FAQs
What type of noodles should I use for Spicy Drunken Noodles?
I recommend using wide rice noodles for the best texture! These noodles are smooth and chewy, which perfectly complements the vibrant flavors of the dish. You might also see them labeled as “pad thai noodles” or “sen lek.” Just follow the package instructions to achieve that perfect al dente consistency!
How should I store leftover Spicy Drunken Noodles?
After enjoying your meal, any leftovers can be stored in an airtight container in the fridge for up to 3 days. To keep them fresh, make sure the noodles have cooled completely before sealing. I usually leave the lid slightly open until they reach room temperature, which helps reduce condensation.
Can I freeze Spicy Drunken Noodles?
Absolutely! You can freeze these noodles for up to 2 months. Just place the cooled dish in a freezer-safe container, and once you’re ready to eat, thaw them overnight in the fridge. When reheating, add a splash of water or broth in a skillet over medium heat to restore the perfect texture!
How do I prevent the noodles from sticking together when cooking?
Make sure to drain the noodles thoroughly after cooking and rinse them briefly under cold water to stop the cooking process. If you’re concerned about sticking when they cool, toss them with a splash of sesame oil or olive oil before adding them to your stir-fry.
Is there a substitute for Thai Holy Basil?
If you can’t find Thai Holy Basil, you can use regular basil as a substitute but with a different flavor profile. I often find the taste isn’t identical, so add it towards the end of cooking for a fresher note. Another alternative is to use mint or a combination of both basil and mint for an aromatic kick.
Can I make Spicy Drunken Noodles vegetarian?
Very! To create a vegetarian version, simply substitute the chicken with your choice of protein such as tofu, tempeh, or chickpeas. For the sauce, ensure you use a vegetarian oyster sauce or omit it if desired. These adjustments maintain the wonderful flavors while accommodating different dietary preferences!
Spicy Drunken Noodles That Bring Thai Flavor Home
Ingredients
Equipment
Method
- Cook noodles: Prepare the wide rice noodles according to the package instructions, ensuring they remain tender yet firm.
- Mix sauce: In a small bowl, combine the oyster sauce, tamari, fish sauce, maple syrup, water, and Thai red chili paste.
- Cook chicken: In a wide skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Season the diced chicken with salt and black pepper, cooking for about 3-4 minutes on each side until golden brown. Then, set the chicken aside.
- Sauté aromatics: In the same skillet, add the remaining tablespoon of oil. Sauté the chopped shallots and minced garlic until fragrant. Next, toss in the sliced carrots and bell pepper, continuing to sauté for an additional 5 minutes until tender-crisp.
- Combine ingredients: Return the cooked chicken to the skillet along with the prepared noodles and chopped green onions. Pour the sauce over everything in the pan. Gently toss to combine and cook for a few more minutes until everything is nicely warmed through.
- Add basil: Remove the skillet from heat and stir in the chopped Thai Holy Basil leaves.
- Serve: Plate the spicy drunken noodles immediately, garnishing with extra green onions and your choice of lime wedges or chili sauce.