I love exploring the bold flavors of Thai Food Drunken Noodles. I prepare fresh wide rice noodles with garlic, vibrant Thai bird chilies, and my favorite protein choice for a playful medley of textures. A touch of red bell pepper, onion and a splash of oyster, soy, and fish sauces bring this dish to life.

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I’ve been playing around with street food recipes lately and these Thai Drunken Noodles really blew my mind. There is no alcohol in these noodles, yet they get you high on flavors thanks to an amazing blend of spices and sauces.

I first cooked these when I was craving something bold for a quick weeknight dinner. I started out by heating up some vegetable oil and tossing in minced garlic and sliced Thai bird chilies.

Then, after adding in fresh wide rice noodles and thin slices of red bell pepper and onion, I mixed in oyster sauce, light soy sauce, fish sauce, and a sprinkle of sugar. To complete the dish, I used my choice of protein, cut into thin strips, and finally stirred in a cup of Thai holy basil leaves.

This dish packs an umami punch that instantly reminds me of the best Asian meals youd find at your local Thai diner, a true kick in a bowl.

Why I Like this Recipe

1. I love how bold the flavors are when I cook this recipe, the mix of garlic, spicy Thai bird chillies and those savory sauces creates an explosion of umami every time I make it.
2. I really dig that it only takes a few steps and a couple of minutes to stir fry everything so it’s perfect for a busy weeknight when I dont have much time to cook.
3. I like that I can easily switch up the protein depending on my mood, whether it’s chicken, beef, tofu or shrimp, making every meal a new experience.
4. I appreciate that the recipe gives off a cool thai street food vibe, which not only makes it exciting to eat but also brings a fun, authentic taste to my kitchen.

Ingredients

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Rice noodles provide carbs energy and texture to soak up savory sauces.
Thai bird chilies bring a fiery kick along with antioxidants.
Fresh garlic is loaded with flavor and benefits that enhance overall taste.
Your chosen protein supplies lean muscle building nutrients making this dish satisfyin.
Thai holy basil adds a spicy aroma and subtle citrus taste to the mix.
Red bell pepper offers crunch, sweetness and vitamins to brighten the dish.
Oyster, soy and fish sauces contribute a tangy, savory flavor profile unlike any other.
Vegetable oil helps to cook ingredients evenly and infuse their natural flavors.

Ingredient Quantities

8 oz fresh wide rice noodles (or dried noodles soaked in warm water)

2 tbsp vegetable oil

3 cloves garlic, minced

2-3 Thai bird chilies, thinly sliced (adjust the amount if you like more heat)

8 oz of your choice of protein (chicken, beef, tofu or shrimp), cut into thin strips

1 red bell pepper, sliced into strips

1 small onion, thinly sliced

2 tbsp oyster sauce

2 tbsp light soy sauce

1 tbsp fish sauce

1 tsp sugar

1 cup Thai holy basil leaves

How to Make this

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1. If you’re using dried rice noodles, soak them in warm water until they’re soft, then drain; if not, just use the fresh ones as is.

2. Get all your ingredients ready; chop the garlic, slice the Thai bird chilies, red bell pepper, and onion, and cut your protein into thin strips.

3. Heat 2 tbsp of vegetable oil in a big wok or skillet over medium-high heat until it’s really hot.

4. Toss in the minced garlic and Thai bird chilies, stir-frying them for about 30 seconds until things smell amazing.

5. Add your protein to the pan and cook it until it’s nearly done, stirring often so that it cooks evenly.

6. Mix in the sliced red bell pepper and onion, letting them cook for another 2 minutes or so until they’re just tender.

7. Now add the fresh noodles (or the soaked ones) into the pan, tossing them around with the rest of the ingredients.

8. Pour in 2 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tbsp fish sauce, and sprinkle in 1 tsp sugar; stir well to make sure everything gets nicely coated.

9. Keep stir-frying everything together for another 2-3 minutes so the noodles can soak up all the umami flavors.

10. Finally, stir in 1 cup of Thai holy basil leaves, give everything one last toss, then turn off the heat and serve hot, enjoying this flavor-packed meal.

Equipment Needed

1. A bowl to soak the dried noodles in warm water (if you’re using dried ones) and a colander to drain them once they’re soft
2. A cutting board and a sharp knife to chop the garlic, slice up the chilies, red bell pepper, onion, and cut your protein into strips
3. A big wok or a large skillet that can hold all the ingredients and gets really hot for stir-frying
4. A spatula for stirring everything so it cooks evenly
5. Measuring spoons to portion out the oyster sauce, soy sauce, fish sauce, and sugar accurately
6. Plates or bowls to serve the dish when it’s done

FAQ

Q: Can I use dried rice noodles instead of fresh ones?

A: Yeah, just soak dried noodles in warm water until they soften then drain 'em well before you start cooking.

Q: What types of protein work best for this dish?

A: You can use chicken, beef, tofu or shrimp. Pick the one you like best or mix a couple if you're feeling adventurous.

Q: How do I adjust the heat level of this dish?

A: If you love spicy food throw in more Thai bird chilies, but if its too hot for you just reduce the number or remove the seeds.

Q: What if I don't have Thai holy basil?

A: You can use regular basil, but it won't be exactly the same taste, so its best to get holy basil if you can.

Q: Can I prepare some parts ahead of time?

A: Yeah, cut your veggies and protein ahead so when you're cooking, its just a quick stir fry action.

Street Style Thai Drunken Noodles Recipe Substitutions and Variations

If you cant find Thai bird chilies, you can use serrano peppers or even jalapeños. Just adjust the amount since they might be less spicy
If the protein of your choice isnt available, tofu works great, even tempeh is a nice alternative for a vegetarian twist
If you dont have oyster sauce, try hoisin sauce or mushroom sauce instead. They give a similar sweet savory kick
For Thai holy basil, you can use regular basil or even mint if you’re in a pinch. Keep in mind the flavour will change a bit

Pro Tips

1. Make sure you have all your ingredients prepped before you start stir-frying so nothing gets overcooked while you’re busy scrambling for a chopped chili or sliced onion.
2. When cooking your protein, cut it really thin so it cooks fast and evenly; otherwise you might end up with some parts that are too dry or undercooked.
3. Keep the wok or skillet super hot at all times and avoid crowding the pan; it helps everything sear properly instead of stewing in its own juices.
4. Adjust the heat level gradually – add more sliced chilies if you like it extra spicy but be sure to taste as you go to get the balance right.

Street Style Thai Drunken Noodles Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. A bowl to soak the dried noodles in warm water (if you’re using dried ones) and a colander to drain them once they’re soft
2. A cutting board and a sharp knife to chop the garlic, slice up the chilies, red bell pepper, onion, and cut your protein into strips
3. A big wok or a large skillet that can hold all the ingredients and gets really hot for stir-frying
4. A spatula for stirring everything so it cooks evenly
5. Measuring spoons to portion out the oyster sauce, soy sauce, fish sauce, and sugar accurately
6. Plates or bowls to serve the dish when it’s done

Ingredients

8 oz fresh wide rice noodles (or dried noodles soaked in warm water)
2 tbsp vegetable oil
3 cloves garlic, minced
2-3 Thai bird chilies, thinly sliced (adjust the amount if you like more heat)
8 oz of your choice of protein (chicken, beef, tofu or shrimp), cut into thin strips
1 red bell pepper, sliced into strips
1 small onion, thinly sliced
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp fish sauce
1 tsp sugar
1 cup Thai holy basil leaves

Directions

If you're using dried rice noodles, soak them in warm water until they're soft, then drain; if not, just use the fresh ones as is.
Get all your ingredients ready; chop the garlic, slice the Thai bird chilies, red bell pepper, and onion, and cut your protein into thin strips.
Heat 2 tbsp of vegetable oil in a big wok or skillet over medium-high heat until it's really hot.
Toss in the minced garlic and Thai bird chilies, stir-frying them for about 30 seconds until things smell amazing.
Add your protein to the pan and cook it until it's nearly done, stirring often so that it cooks evenly.
Mix in the sliced red bell pepper and onion, letting them cook for another 2 minutes or so until they're just tender.
Now add the fresh noodles (or the soaked ones) into the pan, tossing them around with the rest of the ingredients.
Pour in 2 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tbsp fish sauce, and sprinkle in 1 tsp sugar; stir well to make sure everything gets nicely coated.
Keep stir-frying everything together for another 2-3 minutes so the noodles can soak up all the umami flavors.
Finally, stir in 1 cup of Thai holy basil leaves, give everything one last toss, then turn off the heat and serve hot, enjoying this flavor-packed meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.