Spicy Thai Drunken Noodles Recipe: Quick Weeknight Stir-Fry (Print Version)

Make spicy Thai Drunken Noodles recipe at home! This quick stir-fry is packed with flavor, fresh basil, and a kick. Perfect for busy weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Thai
Dietary: Dairy-Free, Can be Vegetarian

# Ingredients:

→ Noodle & Protein Base

01 - 1 lb fresh wide rice noodles (Sen Yai), or 8 oz dried wide rice noodles, soaked
02 - 1 lb boneless, skinless chicken thighs, thinly sliced (or 14 oz extra-firm tofu, pressed and cubed)

→ Sauce Essentials

03 - 2 tbsp dark soy sauce
04 - 2 tbsp light soy sauce
05 - 2 tbsp oyster sauce (or vegetarian oyster sauce)
06 - 1 tbsp fish sauce
07 - 1 tbsp palm sugar (or brown sugar)

→ Fresh Veggies & Aromatics

08 - 6-8 cloves garlic, minced
09 - 3-5 Thai chilies, minced (adjust to spice preference)
10 - 1 cup broccoli florets
11 - 1 red bell pepper, sliced
12 - 1 cup fresh Thai basil leaves, packed

→ Cooking Oil

13 - 1 tbsp neutral oil (e.g., vegetable, canola)

# Instructions:

01 - First things first, get those wide rice noodles ready. If they're fresh, separate them gently. If dried, soak them in warm water for about 20-30 minutes until they're pliable but still a bit firm—al dente, you know? Drain them well. Then, slice your chicken (or tofu!) into bite-sized pieces. Mince your garlic and chilies; I usually go for a rough chop because, honestly, who has time for perfection? And get all your veggies chopped and ready to go. Mis en place is key here; once the wok heats up, things move fast, and you don't want to be scrambling for ingredients like I've done countless times!
02 - Now for the magic potion! In a small bowl, whisk together your dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar. Give it a good stir until the sugar dissolves completely. Taste it! It should be a balance of savory, sweet, and a little funky from the fish sauce. This is where you can adjust things slightly—maybe a tiny bit more sugar if you like it sweeter, or a dash more fish sauce for extra umami. I always taste it before adding to the pan; it saves so many "oops, too salty!" moments later.
03 - Heat a large wok or a heavy-bottomed skillet over high heat. Add a tablespoon of oil, swirling to coat. Once it's shimmering and almost smoking, toss in your minced garlic and chilies. Stir-fry for about 15-30 seconds until fragrant—don't let them burn! Then, add your chicken (or tofu) and stir-fry until it's cooked through and lightly browned. This high heat is crucial for that authentic wok char. I've tried this on medium heat before, and it just steams instead of searing. Big mistake!
04 - Next up, the veggies! Toss in your broccoli and bell pepper. Stir-fry for 2-3 minutes, just until they're tender-crisp. You want them to still have a little bite, not be mushy. This step adds so much vibrant color and texture to the Thai Drunken Noodles. Sometimes, if I'm feeling extra, I'll throw in some baby corn or snap peas here too. Just use what you have, honestly!
05 - Now, the moment of truth! Add your drained wide rice noodles to the wok. Pour in that amazing sauce you mixed earlier. Using tongs or two spatulas, toss everything together vigorously. Make sure every noodle strand is coated in that delicious, dark sauce. This can get a little messy, but embrace the chaos! Stir-fry for another 2-3 minutes, letting the noodles absorb all that flavor and get a little caramelized. I find this is where the kitchen smells absolutely incredible.
06 - Finally, remove the wok from the heat and stir in your fresh Thai basil leaves. The residual heat will wilt them perfectly, releasing their aromatic magic. Give it one last big toss. The dish should look glossy, dark, and utterly irresistible, with those bright green basil leaves peeking through. Serve immediately, perhaps with a wedge of lime and a sprinkle of extra chili flakes if you're feeling brave. Honestly, this is one of those dishes that tastes best right out of the pan. Enjoy your homemade Thai Drunken Noodles recipe!

# Notes:

01 - Don't overcrowd your wok! Cook in batches if you need to, or your ingredients will steam instead of stir-fry, losing that crucial char.
02 - Always use fresh wide rice noodles if you can; they make a world of difference in texture compared to dried.
03 - Taste the sauce before adding it to the wok and adjust. It saves so much heartache later, trust me.
04 - Get your wok screaming hot before adding anything; that's the secret to a good stir-fry char.

# Equipment Needed:

01 - Large wok or heavy-bottomed skillet
02 - Cutting board
03 - Knife
04 - Small bowl
05 - Tongs or spatulas

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 30g

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