Drunken Noodles

You know that late-night craving for something spicy, saucy, and impossibly comforting?

Meet Drunken Noodles, my go-to Thai stir-fry that always hits the spot.

The star here is wide rice noodles—chewy, slippery, and perfect for soaking up bold sauces.

Stick around and I’ll show you the ingredients, the method, and a few pro tips so you can nail this at home without drama.

Why You’ll Love This Recipe

• Fast comfort food: Ready in about 20 minutes, which means dinner victory even on chaotic nights.
• Flavor-packed: Garlicky, savory, a little sweet, and a hit of chili—balanced and bold.
• Customizable: Swap proteins or go vegetarian without losing the soul of the dish.
• Great leftovers: Keeps well, and reheats beautifully for lunch the next day.

Ingredients You’ll Need

• 8 oz wide rice noodles
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 2 cups mixed vegetables (like broccoli, carrots, and snap peas)
• 1 cup cooked protein (chicken, shrimp, or tofu)
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon chili paste
• Fresh basil leaves for garnish

How to Make (Step-by-Step)

1. Cook the rice noodles

Follow the package directions so they stay firm, not mushy.

Rinse with cold water if they seem sticky.

Set them aside in a bowl with a little oil to prevent clumping.

2. Heat the oil

Heat the vegetable oil in a large skillet or wok over medium-high.

Get it hot enough to sizzle but not smoking.

That quick sear builds flavor.

3. Sauté onion and garlic

Add sliced onion and minced garlic; stir-fry until fragrant and translucent.

Watch the garlic so it doesn’t burn—burnt garlic tastes bitter and sad.

Keep stirring to keep things even.

4. Add vegetables

Toss in bell pepper and your mixed veggies; stir-fry for about three to four minutes.

You want veggies tender-crisp so they still snap under your teeth.

If you like softer veg, cook one minute longer.

5. Add protein

Toss in your cooked chicken, shrimp, or tofu and heat through.

Using pre-cooked protein keeps the stir-fry quick and stress-free.

Make sure everything looks evenly heated before adding noodles.

6. Add noodles to the skillet

Gently fold the cooked rice noodles into the vegetables and protein.

Work quickly so the noodles heat through without breaking apart.

Use tongs or chopsticks for better control.

7. Add sauces and chili paste

Pour in soy sauce, fish sauce, oyster sauce, and chili paste then toss to coat.

Taste and adjust—add more chili if you want heat, or a dash more soy for salt.

Heat through until everything glistens and smells amazing.

8. Garnish and serve

Remove the pan from heat and scatter fresh basil leaves over the noodles.

Serve immediately while hot and fragrant.

Eat with chopsticks, a fork, or your hands if you feel bold—no judgment.

Pro Tips for the Best Results

• Use day-old noodles: If you can, cook noodles a bit earlier so they firm up.
• High heat matters: A hot wok creates better texture and flavor—don’t be scared.
• Balance sauces: Fish sauce gives umami; oyster sauce adds richness; soy adds salt.
• Add basil last: Fresh basil tastes best raw—toss it on just before serving.
• Skip the booze: Despite the name, this dish doesn’t need alcohol—save the hangover.

Fun Variations & Topping Ideas

Variations:

• Veggie-only: Use extra mushrooms, baby corn, and bok choy for hearty vegetarian version.
• Spicy-Sugar balance: Add a touch of palm sugar or brown sugar to tame extreme heat.
• Seafood twist: Swap protein to prawns and add a squeeze of lime for brightness.

Toppings:

• Crunch: Crushed peanuts or toasted cashews add texture.
• Herbs: Extra basil or cilantro freshens every bite.
• Heat: Sliced fresh chilies or a drizzle of chili oil for extra kick.

Storing and Reheating

Cool leftovers quickly and store them in an airtight container in the fridge for up to three days.

When reheating, add a splash of water or a little oil to revive the noodles and prevent them from drying out.

Heat over medium in a skillet until steaming, or microwave briefly stirring halfway.

Avoid long storage in the freezer; rice noodles can get gummy when frozen.

Frequently Asked Questions (FAQ)

Can I use thin rice noodles instead?

Yes, you can, but wide rice noodles hold sauce better and deliver that classic chewy texture.

Thin noodles work in a pinch; cook them carefully to avoid overcooking.

Is fish sauce necessary?

Fish sauce adds essential umami and saltiness, but you can swap soy sauce plus a pinch of miso if you avoid fish.

Expect a slightly different taste, but still satisfying.

Can I make this vegan?

Absolutely—use tofu, mushroom, or tempeh for protein and replace fish sauce with soy or a vegan fish sauce alternative.

Add a little extra oyster-flavored mushroom sauce if you miss the savory depth.

Why is it called Drunken Noodles?

No one really gets drunk from them; the name likely comes from the bold, slightly messy nature of the dish and a supposed pairing with drinks.

Either way, the noodles taste fantastic sober or tipsy.

Why I Make This All the Time

I make Drunken Noodles at least once every other week because my family demolishes them before I even finish plating.

I love how the flavors come together quickly and how easy it is to adapt when the fridge looks sad.

Ever tried turning leftovers into a five-star dinner in twenty minutes?

This dish does that reliably, which explains the frequent clapping and empty plates in my house.

Common Mistakes to Avoid

• Overcooking noodles: People boil rice noodles until mushy.
• Cook to al dente and rinse in cold water to stop cooking.
• Too much sauce at once: Flooding the pan makes the dish soggy.
• Add sauces gradually and taste as you go.
• Burning garlic: No one enjoys bitter garlic ruining dinner.
• Cook garlic quickly and keep it moving in the pan.
• Crowding the pan: Tossing everything into a small skillet steams not sears.
• Use a roomy wok or do two batches if needed.
• Skipping basil early: Adding basil too soon kills the aroma.
• Let basil stay raw and fresh for the best punch.
• Undersalting: Asian dishes rely on salt to bring out flavors—be bold.
• Taste the whole dish, not just a noodle, when you adjust seasoning.

Shopping and Prep Checklist

• Buy quality rice noodles: Look for thick flat noodles labeled ‘wide’ or ‘pad see ew’ type.
• Fresh basil: Thai basil tastes best but regular basil works too.
• Stock sauces: Keep soy, fish, and oyster sauce on hand for many Asian dishes.
• Protein pre-cook: Grill or pan-sear chicken ahead to speed weeknight cooking.
• Chili paste: Choose sambal or sriracha depending on your heat preference.
• Veg prep: Slice veggies uniformly so they cook at the same rate.
• Mise en place: Lay out sauces and toppings before you start cooking.
• Tools: Use a hot wok, tongs, and a good spatula for best results.

Quick Weeknight Timing Plan

Start by boiling the noodles while you chop vegetables and proteins; multitask like a pro.

Sear protein for four to six minutes, set it aside, then stir the aromatics and veggies quickly.

Combine everything in the wok, add sauces, and you’ll plate in under twenty minutes.

Flavor Science: Sauce Ratios

Nailing the sauce ratio makes or breaks Drunken Noodles; the goal balances salty, sweet, savory, and spicy.

Use the ingredients as a starting point but taste and tweak—sauces behave differently based on brand and salt level.

• Base ratio: Start with three tablespoons soy, one tablespoon fish sauce, one tablespoon oyster sauce, and one tablespoon chili paste.
• Adjust sweetness: Add a teaspoon of sugar or a touch of palm sugar if the mix tastes too sharp.
• Heat level: Add chili paste gradually; remember you can always add more but you can’t take it away.

Serving Suggestions & Pairings

Serve Drunken Noodles hot alongside crisp cucumber slices or a simple green salad to cut through the richness.

A light beer or a cold jasmine tea complements the bold flavors without competing.

Want an extra treat? Serve lime wedges and extra chili on the side so guests can customize their heat and brightness.

Final Thoughts and Encouragement

I hope this guide gives you the confidence to toss noodles in a hot pan and make something seriously delicious.

Start with the basic recipe, then experiment—swap peppers, try different proteins, or dial up the chili for drama.

Cooking is playful; let your tastebuds lead and don’t worry about perfection.

If you mess up, own it, tweak it next time, and laugh—cooking should be fun, not a pressure test.

You got this

Go cook, taste loudly, adjust bravely, and then brag appropriately to your impressed housemates later tonight.

Conclusion:

This Drunken Noodles recipe gives you fast, bold, and customizable comfort food that works for weeknights or when you want to impress with minimal effort.

Try the steps, play with proteins and heat levels, and don’t forget fresh basil at the end.

For another great take and measurements, check out Thai Drunken Noodles (Pad Kee Mao) – RecipeTin Eats.

If you make it, leave a comment and a rating—I love hearing what you tweak, and FYI IMO most people prefer it spicy.