Name: Thai Drunken Noodles: 10 Bold Ways to Spice Up Dinner
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 200g wide rice noodles; 1 cup Thai basil leaves; 6 cloves garlic, minced; 4 Thai bird’s eye chilies, crushed; 2 small shallots, thinly sliced; 200g chicken, shrimp, tofu, or beef (sliced); 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon oyster sauce; 1 teaspoon fish sauce; 1 teaspoon sugar; 2 tablespoons vegetable oil

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Thai Drunken Noodles are the perfect solution for a spicy, flavor-packed weeknight dinner. This dish features wide rice noodles tossed in a savory-sweet sauce, combined with fragrant Thai basil, garlic, and chilies, making it an irresistible choice for lovers of Thai cuisine. With a cooking time of just 30 minutes, you can easily whip up a satisfying meal that caters to various dietary needs.

Why You’ll Love This Thai Drunken Noodle Recipe

This recipe for Thai Drunken Noodles is not only simple to follow but also incredibly satisfying. Here are a few reasons to fall in love with this dish:

Explosive flavors that excite your taste buds.
Quick preparation time of just 30 minutes.
Easy to customize with your choice of protein, making it perfect for everyone.
Authentic taste that brings the essence of Thai street food to your kitchen.
Ideal for last-minute dinner plans or meal prepping.
Low in calories, with each serving containing about 450 calories.

With authentic Thai drunken noodles, you can satisfy your cravings while enjoying an easy-to-make dish that fits right into your busy lifestyle.

Ingredients for Thai Drunken Noodles

Gather these items:

200g wide rice noodles
1 cup Thai basil leaves
6 cloves garlic, minced
4 Thai bird’s eye chilies, crushed
2 small shallots, thinly sliced
200g chicken, shrimp, tofu, or beef (sliced)
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon sugar
2 tablespoons vegetable oil

How to Make Thai Drunken Noodles Step-by-Step

Step 1: Soak dried rice noodles in warm water for 30–45 minutes until soft. If using fresh, gently separate them.
Step 2: Crush garlic and chilies in a mortar and pestle or finely mince. Set aside.
Step 3: Slice shallots and prepare your chosen protein, patting it dry for stir-frying.
Step 4: Mix soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar in a bowl. Set aside.
Step 5: Heat oil in a hot wok. Stir-fry garlic and chili for 20 seconds until fragrant.
Step 6: Add protein and cook through. Remove from wok and set aside.
Step 7: Add shallots and noodles to the wok, tossing quickly over high heat.
Step 8: Pour in the sauce, add protein back in, and stir until everything is coated.
Step 9: Toss in Thai basil, stir until wilted, then remove from heat.
Step 10: Serve hot and garnish with extra basil leaves if desired.

Pro Tips for the Best Thai Drunken Noodles

Keep these in mind:

Always use fresh Thai basil for an authentic taste.
For a spicier kick, increase the number of chilies used.
Patting the protein dry before cooking helps achieve a nice sear.
To make this dish vegetarian, simply substitute tofu for meat.

Best Ways to Serve Thai Drunken Noodles

Here are some delightful serving ideas:

Pair with a side of spring rolls for a full Thai feast.
Top with crushed peanuts for added crunch and flavor.
Serve with lime wedges to enhance the dish’s flavors.

How to Store and Reheat Thai Drunken Noodles

To store, place leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply toss in a hot wok or skillet until warmed through. This makes for a great meal prep option for busy days.

Frequently Asked Questions About Thai Drunken Noodles

What are Thai drunken noodles?

Thai drunken noodles, or Pad Kee Mao, are a popular Thai stir-fried noodle dish known for their spicy kick and rich flavors. They typically include wide rice noodles, fresh basil, and a savory sauce. Learn more about the origins of this dish.

Why are they called drunken noodles?

The name “drunken noodles” is said to come from the dish’s bold flavor profile, which is believed to pair well with a cold beer, making it a favorite among those enjoying a night out.

Can I make Thai drunken noodles vegetarian?

Yes, you can easily make vegetarian Thai drunken noodles by substituting tofu or vegetables as the main protein source. This allows for a delicious and satisfying dish without meat.

Variations of Thai Drunken Noodles You Can Try

Explore these exciting twists on the classic recipe:

Drunken noodles with shrimp for a seafood twist.
Vegetarian Thai drunken noodles featuring a medley of colorful vegetables.
Spicy drunken noodles ingredients can be adjusted to suit your heat preference.

Whichever variation you choose, you’re sure to enjoy a delicious meal that’s a hit with family and friends.

Thai Drunken Noodles: 10 Bold Ways to Spice Up Dinner - Thai Drunken Noodles - additional detail

For more delicious recipes, check out our latest recipes, or try making Shrimp Avocado Mango Bowls for a refreshing twist. If you’re in the mood for something sweet, don’t miss our Date Snickers Recipe.

Thai Drunken Noodles: 10 Bold Ways to Spice Up Dinner

Author: Jannet Lisa
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Spicy, bold, and bursting with flavor, these Thai Drunken Noodles are the perfect answer to weeknight cravings or quick dinner ideas. Made with wide rice noodles, Thai basil, garlic, chilies, and a savory-sweet sauce, it’s a fiery favorite that’s easy to cook at home in just 30 minutes.

Instructions

Soak dried rice noodles in warm water for 30–45 minutes until soft. If using fresh, gently separate them.
Crush garlic and chilies in a mortar and pestle or finely mince. Set aside.
Slice shallots and prepare protein, patting it dry for stir-frying.
Mix soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar in a bowl. Set aside.
Heat oil in a hot wok. Stir-fry garlic and chili for 20 seconds until fragrant.
Add protein and cook through. Remove from wok and set aside.
Add shallots and noodles to the wok, tossing quickly over high heat.
Pour in the sauce, add protein back in, and stir until everything is coated.
Toss in Thai basil, stir until wilted, then remove from heat.
Serve hot and garnish with extra basil leaves if desired.