Easy Thai Drunken Noodles Recipe: Better Than Takeout
Easy Thai Drunken Noodles: Better than takeout, this quick and flavorful Thai dish is ready in just 20 minutes. After making this many times, I’ve perfected the balance of spice and fresh basil for a restaurant-quality meal at home. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Honey Mustard BLT Chicken Sliders Recipe and Grilled Tuna Steak with Fresh Mango Avocado Salsa.
Why This Easy Thai Drunken Noodles Recipe: Better Than Takeout Is Pure Comfort
- Authentic Thai flavors at home
- Ready in just 20 minutes
- Better than takeout, save money
- Customize spice level to your liking
What You'll Need for Easy Thai Drunken Noodles Recipe: Better Than Takeout
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
- Fresh basil
- Soy sauce
- Oyster sauce
- Fish sauce
- Sugar
- Red pepper flakes
- Garlic
- Ginger
- Optional: Green onions
- Optional: Lime wedges
- Optional: Crushed peanuts
📝 Ingredient Notes
- Wide rice noodles: Use fresh noodles if available, otherwise soak dried noodles in hot water for 10 minutes.
🛒 Tools & Equipment I Recommend
- Wok — Even heat distribution for perfect stir-frying → See on Amazon
- Measuring spoons — Accurate measurements for consistent results → See on Amazon
How to Make Easy Thai Drunken Noodles Recipe: Better Than Takeout
- Soak noodles: Soak wide rice noodles in hot water for 10 minutes if using dried noodles.
- Prepare ingredients: Chop garlic, ginger, and green onions. Slice chicken or shrimp, and bok choy. Measure out sauces and seasonings.
- Cook noodles: Cook noodles according to package instructions. Drain and set aside.
- Stir-fry: Heat oil in a wok, add garlic and ginger, then chicken or shrimp. Cook until browned, then add bok choy. Cook until tender. Add noodles, sauces, and red pepper flakes. Toss to combine. Add fresh basil and green onions. Cook for 1-2 more minutes.
- Serve: Serve hot with lime wedges, crushed peanuts, and additional green onions if desired.
Cook's Tips for Perfect Easy Thai Drunken Noodles Recipe: Better Than Takeout
- : Use high heat for stir-frying to prevent noodles from sticking.
- Common mistake and fix: If noodles stick, add a little water or soy sauce to the wok and scrape the bottom to loosen them.
- : For a spicier version, add more red pepper flakes or a sliced Thai chili pepper.
- : To make this dish vegetarian, substitute tofu or extra vegetables for the protein.
Storing & Reheating Easy Thai Drunken Noodles Recipe: Better Than Takeout
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: Noodles can be cooked and mixed with sauces up to 1 day ahead. Reheat before serving.
Freezing Easy Thai Drunken Noodles Recipe: Better Than Takeout
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: For a quicker version, use pre-cooked noodles and marinated chicken or shrimp.
- Best substitution: Substitute firm tofu for a vegetarian version.
- Make-ahead: Noodles can be cooked and mixed with sauces up to 1 day ahead. Reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If noodles stick, add a little water or soy sauce to the wok and scrape the bottom to loosen them.
Want to level up this recipe?
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Easy Thai Drunken Noodles Recipe: Better Than Takeout
Ingredients
Main Ingredients
- Wide rice noodles
- Shrimp or chicken
- Bok choy or Chinese broccoli
- Garlic
- Fresh basil
Seasonings
- Soy sauce
- Oyster sauce
- Fish sauce
- Sugar
- Red pepper flakes
- Garlic
- Ginger
Optional Toppings
- Green onions
- Lime wedges
- Crushed peanuts
Instructions
- Soak noodles: Soak wide rice noodles in hot water for 10 minutes if using dried noodles.
- Prepare ingredients: Chop garlic, ginger, and green onions. Slice chicken or shrimp, and bok choy. Measure out sauces and seasonings.
- Cook noodles: Cook noodles according to package instructions. Drain and set aside.
- Stir-fry: Heat oil in a wok, add garlic and ginger, then chicken or shrimp. Cook until browned, then add bok choy. Cook until tender. Add noodles, sauces, and red pepper flakes. Toss to combine. Add fresh basil and green onions. Cook for 1-2 more minutes.
- Serve: Serve hot with lime wedges, crushed peanuts, and additional green onions if desired.
Notes
- Chef tip: For a quicker version, use pre-cooked noodles and marinated chicken or shrimp.
- Best substitution: Substitute firm tofu for a vegetarian version.
- Make-ahead: Noodles can be cooked and mixed with sauces up to 1 day ahead. Reheat before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If noodles stick, add a little water or soy sauce to the wok and scrape the bottom to loosen them.
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: Noodles can be cooked and mixed with sauces up to 1 day ahead. Reheat before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 12g
- Carbs: 55g
- Fiber: 3g
- Sugar: 5g
- Sodium: 1800mg
- Cholesterol: 120mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Thai Drunken Noodles Recipe: Better Than Takeout FAQs
Yes, noodles can be cooked and mixed with sauces up to 1 day ahead. Reheat before serving.
If noodles stick, add a little water or soy sauce to the wok and scrape the bottom to loosen them. If the dish is still dry, add more sauce or water when reheating.
No, this recipe is best made in a wok on the stove.
Chicken, tofu, or extra vegetables can be used as a substitute for shrimp.
While basil adds a unique flavor, you can still make this dish without it. Add more garlic and green onions for extra flavor.
A Warm Final Note
I can’t wait for you to try Easy Thai Drunken Noodles Recipe: Better Than Takeout 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!
