Name: Savor Authentic Drunken Noodles in Just 30 Minutes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 ounces Wide Rice Noodles (or linguini as a substitute); 3 tablespoons Oyster Sauce; 2 tablespoons Low Sodium Soy Sauce (or regular if sodium isn't a concern); 1 tablespoon Fish Sauce; 1 tablespoon Brown Sugar; 1/2 cup Water (to adjust consistency); 1 tablespoon Thai Red Chili Paste (adjust for spice preference); 2 tablespoons Sesame Oil (or canola oil); 2 pieces Shallots (sliced); 2 medium Garlic (minced); 1 tablespoon Fresh Minced Ginger (preferably fresh); 1 cup Carrots (sliced thinly); 1 cup Zucchini (sliced thinly); 1 medium Green Bell Pepper (sliced); 2 medium Roma Tomatoes (sliced); 4 stalks Green Onions (use both white and green parts); 1 cup Thai Holy Basil Leaves (regular basil can substitute)

A sizzling wok, a whirlwind of colors, and the unmistakable aroma of garlic and ginger—welcome to a taste of Thailand right in your kitchen! These Easy Drunken Noodles are my go-to weeknight dish when I crave bold flavors without the fuss. With chewy rice noodles and a medley of vibrant vegetables, this stir-fry is incredibly versatile; you can customize it with your choice of chicken, shrimp, or tofu for a high-protein boost. Plus, it comes together in just 30 minutes, making it a brilliant option for those busy evenings! Whether you’re whipping up a cozy dinner for yourself or impressing friends, this dish is sure to become a favorite. Are you ready to indulge in some flavorful fun?

Why will you crave these Drunken Noodles?

Bold flavors come together in a beautiful fusion of spice, sweetness, and umami, making each bite a delight. Customizable proteins such as chicken, shrimp, or tofu let you tailor this dish to your taste preferences. Quick preparation means you can whip up a satisfying meal in just 30 minutes, ideal for busy nights. Colorful vegetables not only enhance the dish visually but also add crunch and nutrition. Plus, it’s a crowd-pleaser, perfect for serving family or friends. If you’re looking for more noodle inspiration, check out my delicious Spicy Szechuan Noodles or the refreshing Cold Sesame Noodles for weeknight wins!

Drunken Noodles Ingredients

For the Noodles

Wide Rice Noodles – The chewy base of this dish; if unavailable, linguini makes a great substitute.

For the Sauce

Oyster Sauce – Essential for authentic umami depth in Drunken Noodles.
Low Sodium Soy Sauce – Adds necessary saltiness; opt for regular if sodium isn’t a concern.
Fish Sauce – Infuses a fermented, savory flavor; crucial in Thai cuisine.
Brown Sugar – Balances flavors with a touch of sweetness.
Water – Adjusts the sauce consistency to your liking.
Thai Red Chili Paste – Adds heat; adjust based on your preference or swap for sriracha.

For the Stir-Fry

Sesame Oil – Offers a rich, nutty flavor; canola oil is a straightforward alternative.
Shallots – Adds sweetness and depth; can be replaced with onions if needed.
Garlic – This aromatic boosts flavor; fresh is always preferable for the best impact.
Fresh Minced Ginger – Brings warmth and a unique spice; fresh is recommended over powdered.

For the Vegetables

Carrots – Provide crunch and natural sweetness; slice thinly for even cooking.
Zucchini – Adds mild flavor and soft texture; also best cut thinly.
Green Bell Pepper – Contributes sweetness and vibrant color; substitute with any colorful bell pepper if desired.
Roma Tomatoes – Offers moisture and sweetness; slice for quick cooking.
Green Onions – Adds freshness and crunch; use both the white and green parts.
Thai Holy Basil Leaves – Essential for aromatic herbal notes specific to Thai dishes; regular basil can substitute in a pinch.

Step‑by‑Step Instructions for Drunken Noodles

Step 1: Prepare Noodles
Start by cooking the wide rice noodles according to the package instructions, typically around 8-10 minutes in boiling water. Once al dente, drain them and rinse under cold water to stop cooking, ensuring they remain chewy. Set the prepared noodles aside, ready to soak up all the delicious flavors coming up.

Step 2: Make Sauce
In a small bowl, whisk together the oyster sauce, low sodium soy sauce, fish sauce, brown sugar, water, and Thai red chili paste until well combined. This fragrant sauce will bring a delicious umami punch to your Drunken Noodles, so set it aside for later incorporation into the dish.

Step 3: Cook Vegetables
Heat 2 tablespoons of sesame oil in a large wok or skillet over high heat until it shimmers. Add the sliced shallots and carrots, sautéing for about 2 minutes until they start to soften and become fragrant. This quick stir-fry will give your vegetables a delightful crunch while infusing them with flavor.

Step 4: Add Protein
Next, introduce your choice of protein—know that chicken, shrimp, or tofu all work beautifully—with a pinch of salt and pepper. Cook for another 3-5 minutes, stirring frequently, until the chicken is fully cooked through, the shrimp turns pink, or the tofu is golden brown, ensuring a satisfying protein base for your Drunken Noodles.

Step 5: Incorporate Aromatics
Now, add the minced garlic and ginger to the pan, stirring gently for about 10 seconds until fragrant. Then toss in the bell pepper, zucchini, tomatoes, and the white parts of the green onions, stir-frying for an additional 2 minutes. The vibrant colors and sizzling sound will signal that it’s time to layer in the noodles and sauce.

Step 6: Combine
Add the prepared noodles and the sauce mixture to the wok, using tongs to gently toss everything together. Keep the heat high as you stir-fry for another 2-3 minutes until all ingredients are evenly coated and heated through. You’ll notice the sauce clings to the noodles, creating a rich and flavorful dish.

Step 7: Finish
Remove your wok from the heat and fold in the fresh Thai basil leaves, allowing them to infuse the dish with aromatic herbal notes. As they wilt slightly, they enhance the overall flavor profile of your Drunken Noodles, giving them that signature taste you love from Thai cuisine.

Step 8: Serve
Plate your Drunken Noodles hot, garnishing with the remaining green onions and a drizzle of extra chili sauce for those who desire more heat. This colorful, flavorful dish invites everyone to dig in and enjoy the delightful combination of textures and tastes while it’s piping hot from the wok.

Make Ahead Options

These Easy Drunken Noodles are perfect for busy weeknights and can be prepped up to 24 hours in advance! You can prepare the sauce by whisking together the oyster sauce, low sodium soy sauce, fish sauce, brown sugar, water, and Thai red chili paste, then store it in an airtight container in the refrigerator. Additionally, you can chop all vegetables (shallots, carrots, bell pepper, zucchini, tomatoes) and proteins (chicken, shrimp, or tofu) ahead of time, placing them in separate containers to keep them fresh. To maintain quality, refrigerate the noodles as well, but combine everything just before cooking. When ready to serve, simply heat the sesame oil in a skillet, add your prepped ingredients, and stir-fry according to the original recipe for a quick and satisfying meal!

Drunken Noodles Variations & Substitutions

Customize your Drunken Noodles to reflect your tastes and dietary needs, creating new experiences with every bite!

Protein Swap: Replace chicken with shrimp or tofu for a different protein flavor. Each option provides a unique twist that can appeal to both meat-lovers and vegetarians alike.
Noodle Type: Use linguini instead of rice noodles for a different texture. This makes the dish more accessible if rice noodles aren’t on hand, while still delivering that delightful stir-fry experience.
Vegetable Medley: Try snap peas, mushrooms, or broccoli in place of traditional veggies for exciting flavor and texture variations. You can create a garden-fresh vibe that showcases seasonal produce.
Sauce Sweetness: Experiment with honey or agave syrup in place of brown sugar for a healthier sweet kick. This adjustment can also alter the flavor profile, lending a floral note to your dish.
Herbal Note: Substitute Thai holy basil with mint for a refreshing twist. It brings an unexpected brightness to the dish, transforming the classic flavor into something new and exciting.
Add Heat: For an extra kick, toss in some fresh sliced chili peppers or increase the amount of Thai red chili paste. Adjusting the heat lets you customize your meal to suit spice enthusiasts or those preferring milder flavors.
Umami Boost: Incorporate shiitake mushrooms for added depth and earthy richness. This substitution enhances the umami profile, making your dish even more savory and satisfying.

If you’re looking to explore more noodle dishes, why not try my Stir Fried Wide Rice Noodles or enjoy the light, fresh flavors of Cold Sesame Noodles? Each offers delightful twists to keep your noodle cravings satisfied!

Expert Tips for Drunken Noodles

High Heat Cooking: Always use high heat for stir-frying to keep vegetables crisp and vibrant. This preserves their texture and enhances overall flavor in your Drunken Noodles.
Ingredient Prep: Have all ingredients chopped and ready before starting to cook. The process is quick, and having everything prepped prevents overcooking any components.
Adjust the Heat: Tailor your dish’s spice level by varying the amount of Thai red chili paste. Start with less and gradually add more to suit your taste without overwhelming the dish.
Sauce Consistency: If your sauce is too thick, adding a splash of water can help achieve the perfect consistency. This way, the sauce clings to the noodles without overpowering them.
Fresh Aromatics: Always opt for fresh garlic and ginger rather than powdered forms. Fresh ingredients elevate the flavor of your Drunken Noodles, enhancing the overall taste experience.

What to Serve with Easy 30-Minute Drunken Noodles

Pairing your Drunken Noodles with the right sides can elevate your meal to an extraordinary experience, bursting with flavor and texture.

Steamed Jasmine Rice: A traditional Thai pairing that soaks up the delicious sauce, making each bite of Drunken Noodles even more satisfying.
Crispy Spring Rolls: These delightful bites add crunch and a fresh contrast to the chewy noodles, enriching your dining experience.
Thai Cucumber Salad: A refreshing salad that balances the heat of the noodles with its cool crunch; the tangy dressing brightens the entire meal.
Garlic Green Beans: Quick-sautéed with garlic and sesame oil, these green beans bring in a savory element and vibrant color to your plate.
Tom Yum Soup: A fragrant and spicy soup that complements the bold flavors of the Drunken Noodles, offering a deep, comforting warmth.
Chilled Coconut Tapioca: Light and sweet, this dessert cools down the palate after the spicy noodles, perfectly rounding out your Thai meal.
Thai Iced Tea: This creamy, sweet tea diffuses any heat from the dish while also introducing a delightful, aromatic experience to your meal.

By thoughtfully selecting these accompaniments, your dinner will transform into a comforting journey through the flavors of Thailand!

Storage Tips for Drunken Noodles

Fridge: Refrigerate leftovers in an airtight container for up to 3 days to keep them fresh and delicious.

Freezer: Drunken Noodles can be frozen for up to 2 months. Place them in a freezer-safe container, ensuring they’re tightly sealed to prevent freezer burn.

Reheating: When ready to enjoy leftovers, reheat in a skillet over medium heat, adding a splash of water to restore moisture and prevent sticking.

Serving: For the best taste, serve the reheated Drunken Noodles immediately, garnished with fresh basil or extra chili for a flavorful kick.

Drunken Noodles Recipe FAQs

What kind of noodles should I use for Drunken Noodles?
For Drunken Noodles, wide rice noodles are traditional, providing a chewy texture. However, if you can’t find these, linguini noodles are a great substitute. Just make sure to follow the cooking instructions to achieve the best texture!

How should I store leftover Drunken Noodles?
Refrigerate leftovers in an airtight container for up to 3 days. When ready to enjoy, simply reheat them in a skillet over medium heat, adding a splash of water to restore moisture. This ensures that your noodles remain tasty and enjoyable!

Can I freeze Drunken Noodles?
Absolutely! Drunken Noodles can be frozen for up to 2 months. To freeze, place them in a freezer-safe container, ensuring they are tightly sealed to prevent freezer burn. When you’re ready to eat, thaw in the fridge overnight, then reheat in a skillet as described above.

What can I do if my Drunken Noodles are too spicy?
If your Drunken Noodles come out hotter than you intended, don’t worry! You can balance the heat by adding a teaspoon of brown sugar to the mix, which can help mellow the spice. Alternatively, adding more noodles or veggies can help distribute the heat more evenly throughout the dish.

Is this recipe suitable for those with gluten allergies?
Yes, you can make Drunken Noodles gluten-free by using wide rice noodles instead of traditional wheat ones. Just ensure that any sauces you use, like soy sauce, are labeled gluten-free to keep the entire dish compliant for gluten-sensitive diets.

What if I don’t have fish sauce?
If you don’t have fish sauce on hand, you can substitute it with a combination of soy sauce and a bit of lime juice for a similar salty and tangy flavor. Alternatively, using an umami-rich vegan like mushroom sauce can also work well if you’re looking for a non-fish option!