Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Easy Thai Drunken Noodles, ready in just 20 minutes, is the best takeout alternative. After making this many times, I’ve discovered the trick to the perfect balance of spice and freshness. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Juicy Greek Chicken Burgers with Tzatziki Sauce and Easy Chocolate Chip Cookie Pie Recipe for Dessert.
Why This Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice Is Pure Comfort
- Better than takeout in 20 minutes
- Packed with fresh basil and spice
- Customizable with your favorite proteins
What You'll Need for Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
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
- Fresh basil leaves
- Garlic
- Bird's eye chilies
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar
- Lime juice
- Optional: Green onions
- Optional: Crushed peanuts
- Optional: Fried garlic
📝 Ingredient Notes
- Wide rice noodles: Soak in warm water for 10 minutes before cooking.
🛒 Tools & Equipment I Recommend
- Wok — Even heat for perfect stir-frying → See on Amazon
- High-quality chilies — Authentic heat for Thai dishes → See on Amazon
How to Make Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
- Soak noodles: Soak wide rice noodles in warm water for 10 minutes.
- Prepare ingredients: Mince garlic and chilies. Chop basil. Slice protein. Measure out sauces and palm sugar.
- Stir-fry: Heat oil in a wok over high heat. Add garlic and chilies, then protein. Cook until browned. Add noodles, sauces, and palm sugar. Toss well. Add basil and toss again. Serve immediately.
Cook's Tips for Perfect Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
- Common mistake and fix: Don't overcook the noodles. They'll become soggy. Keep them in the warm water until ready to use, then drain well before adding to the wok.
- Pro tip: For extra heat, add more chilies or use Thai chili flakes.
- Pro tip: To make it vegetarian, use firm tofu or extra vegetables like bell peppers or bok choy.
Storing & Reheating Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 3 days. Make-ahead tip: Noodles can be soaked ahead of time. Prepare all ingredients before cooking.
Freezing Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a milder version, use fewer chilies or remove the seeds.
- Best substitution: Use flat rice noodles if wide noodles are not available.
- Make-ahead: Prepare all ingredients ahead of time for a quick weeknight dinner.
- Scaling: This recipe serves 4. To scale, adjust the ingredients proportionally.
- Troubleshooting: If the noodles become too dry, add a splash of water to the wok.
Want to level up this recipe?
High-quality wok — Even heat for perfect stir-frying → Check price on Amazon
Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Ingredients
Main Ingredients
- Wide rice noodles
- Shrimp or chicken
- Fresh basil leaves
- Garlic
- Bird's eye chilies
Seasonings
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar
- Lime juice
Optional Toppings
- Green onions
- Crushed peanuts
- Fried garlic
Instructions
- Soak noodles: Soak wide rice noodles in warm water for 10 minutes.
- Prepare ingredients: Mince garlic and chilies. Chop basil. Slice protein. Measure out sauces and palm sugar.
- Stir-fry: Heat oil in a wok over high heat. Add garlic and chilies, then protein. Cook until browned. Add noodles, sauces, and palm sugar. Toss well. Add basil and toss again. Serve immediately.
Notes
- Chef tip: For a milder version, use fewer chilies or remove the seeds.
- Best substitution: Use flat rice noodles if wide noodles are not available.
- Make-ahead: Prepare all ingredients ahead of time for a quick weeknight dinner.
- Scaling: This recipe serves 4. To scale, adjust the ingredients proportionally.
- Troubleshooting: If the noodles become too dry, add a splash of water to the wok.
Storage
- Fridge: Store leftovers in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Noodles can be soaked ahead of time. Prepare all ingredients before cooking.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 12g
- Carbs: 60g
- Fiber: 2g
- Sugar: 10g
- Sodium: 2200mg
- Cholesterol: 150mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice FAQs
Prepare all ingredients ahead of time. Cook just before serving to prevent soggy noodles.
Overcooking the noodles or adding too much sauce can make them soggy. Keep them in warm water until ready to use and drain well before adding to the wok.
Yes, use flat rice noodles if wide noodles are not available. Soak them for 15-20 minutes before cooking.
Yes, this recipe is gluten-free. Ensure your soy sauce and oyster sauce are gluten-free.
Brown sugar can be used as a substitute for palm sugar. Reduce the amount to 1 tablespoon to avoid making the dish too sweet.
A Warm Final Note
I can’t wait for you to try Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice 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!
