Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Love Thai takeout? Try this Easy Thai Drunken Noodles recipe at home! After making this many times, I’ve perfected the balance of garlic, chili, and basil for a better-than-takeout experience. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Maple Bacon Pork Chops with Creamy Dijon Mustard Sauce and Slow Cooker Creamy Chicken Tortellini Dinner Recipe.
Why This Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice Is Pure Comfort
- Authentic Thai flavors in 20 minutes
- Better than takeout taste
- Customizable spice level
- One-pan, easy cleanup
What You'll Need for Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Wide rice noodles
- Shrimp (or chicken, pork, or tofu)
- Garlic
- Fresh basil
- Bird's eye chili (or Thai chili)
- Soy sauce
- Oyster sauce
- Fish sauce (or soy sauce)
- Palm sugar (or brown sugar)
- Eggs
- Bean sprouts
- Green onions
- Garlic
- Bird's eye chili
- Fresh basil
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar
- Optional: Lime wedges
- Optional: Crushed peanuts
- Optional: Sliced Thai chili (for extra heat)
- Optional: Fried garlic (for garnish)
đź“ť Ingredient Notes
- Rice noodles: Use wide rice noodles for the best texture.
- Bird's eye chili: Adjust to taste for spice level.
đź›’ Tools & Equipment I Recommend
- Wok — Ensures even cooking and prevents sticking. → See on Amazon
- Measuring spoons — Accurate measurements for perfect flavor balance. → See on Amazon
How to Make Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
- Soak noodles: Soak wide rice noodles in warm water for 10 minutes, then drain.
- Prepare ingredients: Mince garlic, slice chili, and pick basil leaves. Beat eggs in a small bowl. Combine soy sauce, oyster sauce, fish sauce, and palm sugar in another bowl.
- Cook noodles: Heat oil in a wok over medium-high heat. Add shrimp (or protein of choice) and cook until pink. Remove from wok and set aside. In the same wok, add more oil if needed, then add garlic and chili. Cook until fragrant. Add drained noodles and toss to coat in oil. Pour in the sauce mixture and toss to combine. Add bean sprouts and green onions, then return the cooked protein to the wok. Stir-fry for 2-3 minutes until heated through.
- Add eggs: Push the noodles to one side of the wok. Pour the beaten eggs onto the other side and scramble until cooked. Toss the eggs with the noodles to combine.
- Serve: Transfer the drunken noodles to a serving plate. Garnish with fresh basil, lime wedges, crushed peanuts, and sliced chili (if using). Serve immediately and enjoy!
Cook's Tips for Perfect Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
- Common mistake and fix: Undercooking the noodles can lead to a soggy texture. Ensure they're cooked through before adding the sauce and protein.
- Pro tip: For a vegetarian version, substitute tofu for the protein and add more vegetables like bell peppers or bok choy.
- Pro tip: To make this recipe spicy, add more bird's eye chili or use Thai chili flakes.
- Pro tip: For a less spicy version, remove the seeds from the chili or use less chili overall.
Storing & Reheating Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and stored in the fridge for up to 3 days. Cook the noodles just before serving.
Freezing Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a quicker cooking time, use pre-cooked shrimp or thinly sliced chicken breast.
- Best substitution: For a gluten-free version, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
- Make-ahead: The sauce can be made ahead of time, but the noodles are best cooked fresh.
- Scaling: This recipe serves 4. To double, simply double the ingredients.
- Troubleshooting: If the noodles are sticking to the wok, add a little more oil or a splash of water.
Want to level up this recipe?
Wok — A good wok ensures even cooking and prevents sticking, making this recipe a breeze. → Check price on Amazon
Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Ingredients
Main Ingredients
- Wide rice noodles
- Shrimp (or chicken, pork, or tofu)
- Garlic
- Fresh basil
- Bird's eye chili (or Thai chili)
- Soy sauce
- Oyster sauce
- Fish sauce (or soy sauce)
- Palm sugar (or brown sugar)
- Eggs
- Bean sprouts
- Green onions
Seasonings
- Garlic
- Bird's eye chili
- Fresh basil
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar
Optional Toppings
- Lime wedges
- Crushed peanuts
- Sliced Thai chili (for extra heat)
- Fried garlic (for garnish)
Instructions
- Soak noodles: Soak wide rice noodles in warm water for 10 minutes, then drain.
- Prepare ingredients: Mince garlic, slice chili, and pick basil leaves. Beat eggs in a small bowl. Combine soy sauce, oyster sauce, fish sauce, and palm sugar in another bowl.
- Cook noodles: Heat oil in a wok over medium-high heat. Add shrimp (or protein of choice) and cook until pink. Remove from wok and set aside. In the same wok, add more oil if needed, then add garlic and chili. Cook until fragrant. Add drained noodles and toss to coat in oil. Pour in the sauce mixture and toss to combine. Add bean sprouts and green onions, then return the cooked protein to the wok. Stir-fry for 2-3 minutes until heated through.
- Add eggs: Push the noodles to one side of the wok. Pour the beaten eggs onto the other side and scramble until cooked. Toss the eggs with the noodles to combine.
- Serve: Transfer the drunken noodles to a serving plate. Garnish with fresh basil, lime wedges, crushed peanuts, and sliced chili (if using). Serve immediately and enjoy!
Notes
- Chef tip: For a quicker cooking time, use pre-cooked shrimp or thinly sliced chicken breast.
- Best substitution: For a gluten-free version, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
- Make-ahead: The sauce can be made ahead of time, but the noodles are best cooked fresh.
- Scaling: This recipe serves 4. To double, simply double the ingredients.
- Troubleshooting: If the noodles are sticking to the wok, add a little more oil or a splash of water.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Stir halfway through.
- Make ahead: The sauce can be made ahead of time and stored in the fridge for up to 3 days. Cook the noodles just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 14g
- Carbs: 55g
- Fiber: 3g
- Sugar: 6g
- Sodium: 2200mg
- Cholesterol: 185mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice FAQs
While you can prepare the sauce ahead of time, the noodles are best cooked fresh for the best texture.
Undercooking the noodles can lead to a soggy texture. Ensure they're cooked through before adding the sauce and protein.
While you can cook the protein in the air fryer, the noodles are best cooked in a wok on the stovetop for the best texture.
Soy sauce can be used as a substitute for fish sauce in this recipe.
Yes, simply omit the eggs or replace them with tofu for a vegetarian version.
A Warm Final Note
I can’t wait for you to try Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
