Thai Drunken Noodles

5 from 1 vote

A restaurant style Thai drunken noodles recipe you can easily make at home in under 25 minutes to save money instead of ordering takeout!

Servings servings

Prep Time 15

Cook Time 12

Total Time 27

Equipment

Ingredients

8 ounces flat Thai rice noodles
2 tablespoons vegetable oil
1 large Fresno chile pepper thinly sliced
1 small red bell pepper roughly chopped
½ medium yellow onion sliced
4.5 ounces mung bean sprouts
1.5 ounces fresh basil leaves washed and dried

Marinated Chicken

½ pound frozen chicken breast partially thawed
2 tablespoons low sodium soy sauce
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon sriracha

Drunken Noodle Sauce

2 tablespoons brown sugar tightly packed
5 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
4 teaspoons sriracha
1 teaspoon fish sauce

US Customary - Metric

Instructions

First, slice the frozen chicken breast into thin, wide pieces with a sharp chef's knife and toss with the rest of the marinade ingredients in a bowl.
Then, boil the noodles in a large pot of salted water according to package directions. Drain and rinse under cold water, then set aside.
Prepare the drunken noodle sauce. Add brown sugar, soy sauce, oyster sauce, sriracha, and fish sauce to a small bowl and stir well to combine. Set aside.
Heat 1 tablespoon of vegetable oil in a wok over medium-high. Once the oil is hot, add the chicken along with the marinade. Stir fry until cooked through, about 5 to 7 minutes, then transfer to a bowl and set aside.
Add a tablespoon of vegetable oil to the wok. Then add the fresno chile pepper, bell pepper, onion, and mung bean sprouts to the wok. Stir fry until slightly softened, about 3 minutes, then add the cooked noodles and drunken noodle sauce. Stir well to combine.
Finally, add the cooked chicken back into the wok along with fresh basil leaves. Toss gently to combine, then remove from heat. Serve immediately.

Notes

Thai rice noodles: It can be difficult to find the kind of super wide, flat rice noodles Thai restaurants use for drunken noodles, but most grocery stores carry some sort of Thai rice noodles that work just fine for this recipe.

Fresno chile pepper: Use any spicy chili pepper of your choice here if you can't find Fresno peppers.

Frozen chicken: The key to making great restaurant style drunken noodles at home is to use partially thawed chicken breast so you can slice it super thin. Take the chicken out of the freezer and let it rest at room temperature for about 15 minutes, or give it about 30 seconds on the “defrost” setting in the microwave before slicing. You’ll want it to be frozen still, but thawed just enough to slice through it.

Storing & reheating drunken noodles: Refrigerate leftover drunken noodles in an airtight container for up to 4 days. To reheat, warm in a wok or frying pan over medium-high heat or microwave for a few minutes until warmed through.

Author: Alex Langdon

Calories: 370kcal

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Thai

Keyword: bell pepper, brown sugar, chicken breast, fish sauce, fresh basil, fresno peppers, garlic, mung bean sprouts, onion, oyster sauce, restaurant style, soy sauce, sriracha, takeout, thai rice noodles, wok

Nutrition