Easy Better Than Takeout Thai Drunken Noodles
Easy Thai Drunken Noodles with fresh basil and spice. After making this recipe dozens of times, I’ve discovered the trick to authentic Thai flavor in just 20 minutes. The fresh basil and spice make these noodles irresistible. Jump to the recipe card or keep reading for my best tips, including how to prevent soggy noodles. If you love recipes like this, you’ll also enjoy Easy Gnocchi and Broccoli Bake and Easy Mujadara Lentils and Rice Vegan Dinner Recipe.
Why This Easy Better Than Takeout Thai Drunken Noodles Is Pure Comfort
- Authentic Thai flavor in just 20 minutes
- Better than takeout, ready at home
- Customizable spice level for everyone's taste
- Perfect for meal prepping and leftovers
What You'll Need for Easy Better Than Takeout Thai Drunken Noodles
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
- Bok choy or Chinese broccoli
- Garlic
- Ginger
- Thai basil
- Bird's eye chili (optional)
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar or brown sugar
- Black pepper
- Optional: Lime wedges
- Optional: Roasted peanuts
- Optional: Fried garlic or shallots
📝 Ingredient Notes
- Wide rice noodles: Use fresh or dried, but not vermicelli.
- Bird's eye chili: Adjust or omit for less heat.
🛒 Tools & Equipment I Recommend
- Wok — Even heat for perfect stir-frying → See on Amazon
- Measuring spoons — Accurate seasoning for consistent results → See on Amazon
How to Make Easy Better Than Takeout Thai Drunken Noodles
- Soak noodles: Soak wide rice noodles in hot water for 10 minutes if using dried.
- Prepare ingredients: Chop garlic, ginger, and bird's eye chili (if using). Slice shrimp or chicken, and bok choy or Chinese broccoli.
- Make sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, palm sugar or brown sugar, and black pepper.
- Stir-fry: Heat oil in a wok over high heat. Add garlic, ginger, and chili (if using). Stir-fry for 30 seconds. Add shrimp or chicken, and cook until nearly done. Add bok choy or Chinese broccoli, and cook for another 2-3 minutes. Pour in the sauce, and cook until the vegetables are tender and the sauce has thickened. Add the noodles and Thai basil, and toss to combine. Cook for another 1-2 minutes, until the noodles are heated through and coated in sauce.
- Serve: Serve hot, with lime wedges, roasted peanuts, and fried garlic or shallots on the side.
Cook's Tips for Perfect Easy Better Than Takeout Thai Drunken Noodles
- Common mistake and fix: Don't overcook the noodles. They'll become soggy. Add them to the wok just before serving.
- Pro tip: For a spicier version, add more bird's eye chili or a pinch of red pepper flakes.
- Pro tip: To make this recipe vegetarian, substitute tofu or tempeh for the shrimp or chicken.
Storing & Reheating Easy Better Than Takeout Thai Drunken Noodles
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 and refrigerated for up to 3 days.
Freezing Easy Better Than Takeout Thai Drunken Noodles
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. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use fresh or dried wide rice noodles, not vermicelli.
- Best substitution: Substitute tofu or tempeh for the shrimp or chicken to make this recipe vegetarian.
- Make-ahead: The sauce can be made ahead and refrigerated for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the noodles are sticking together, rinse them briefly under cold water before adding to the wok.
Want to level up this recipe?
High-quality wok — Even heat for perfect stir-frying. Pays for itself vs takeout. → Check price on Amazon
Easy Better Than Takeout Thai Drunken Noodles
Ingredients
Main Ingredients
- Wide rice noodles
- Shrimp or chicken
- Bok choy or Chinese broccoli
- Garlic
- Ginger
- Thai basil
- Bird's eye chili (optional)
Seasonings
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar or brown sugar
- Black pepper
Optional Toppings
- Lime wedges
- Roasted peanuts
- Fried garlic or shallots
Instructions
- Soak noodles: Soak wide rice noodles in hot water for 10 minutes if using dried.
- Prepare ingredients: Chop garlic, ginger, and bird's eye chili (if using). Slice shrimp or chicken, and bok choy or Chinese broccoli.
- Make sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, palm sugar or brown sugar, and black pepper.
- Stir-fry: Heat oil in a wok over high heat. Add garlic, ginger, and chili (if using). Stir-fry for 30 seconds. Add shrimp or chicken, and cook until nearly done. Add bok choy or Chinese broccoli, and cook for another 2-3 minutes. Pour in the sauce, and cook until the vegetables are tender and the sauce has thickened. Add the noodles and Thai basil, and toss to combine. Cook for another 1-2 minutes, until the noodles are heated through and coated in sauce.
- Serve: Serve hot, with lime wedges, roasted peanuts, and fried garlic or shallots on the side.
Notes
- Chef tip: Use fresh or dried wide rice noodles, not vermicelli.
- Best substitution: Substitute tofu or tempeh for the shrimp or chicken to make this recipe vegetarian.
- Make-ahead: The sauce can be made ahead and refrigerated for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the noodles are sticking together, rinse them briefly under cold water before adding to the wok.
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.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made ahead and refrigerated for up to 3 days.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 12g
- Carbs: 55g
- Fiber: 2g
- Sugar: 8g
- Sodium: 2200mg
- Cholesterol: 100mg
- Sat. Fat: 2g
Easy Better Than Takeout Thai Drunken Noodles FAQs
While the noodles are best made fresh, the sauce can be made ahead and refrigerated for up to 3 days.
Overcooking the noodles can make them soggy. Add them to the wok just before serving to prevent this.
No, this recipe is best made in a wok on the stove.
Tofu or tempeh makes a great vegetarian substitute.
Yes, simply omit the fish sauce or substitute it with more soy sauce.
A Warm Final Note
I can’t wait for you to try Easy Better Than Takeout Thai Drunken Noodles 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!
