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30 Minute Better Than Takeout Thai Drunken Noodles…with all the summer vegetables. Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Thai sauce with lean chicken, zucchini, garden fresh bell peppers, carrots, and summer basil. Every bite is filled with saucy noodles, delicious vegetables, and hints of sweet basil. It’s so good and much healthier than something you might find at your favorite Thai place. Major bonus? This is made mostly in one pan and without the use of your oven.
Something about August and this time before “back to school” always leaves me inspired to create quick-cooking Asian inspired recipes. Growing up, my dad would often make us chicken stir fry on busy nights. Especially during the late August and early September days when school was starting back up. With six kids all in school, and a newborn baby, our house was beyond chaotic, so quick-cooking stir fry was a go-to for my dad.
He’d simply cook the chicken with plenty of soy sauce, then throw in whatever he had growing in his summer garden…usually an abundance of bell peppers and fresh basil. He’d serve his stir fry over rice and top with peanuts. My dad kept his stir fry incredibly simple, full of vegetables, and a touch on the salty side. I remember it being so so good, but of course, I was just a kid.
Looking back Dad’s probably could have used a little more flavor and a touch more color. But we didn’t care, we all thought his stir fry was the bomb. I’ve made a lot of stir fry recipes since those days of eating dads. And I must say, I think I’ve gotten pretty good. Just a few weeks ago I shared a simple sweet Thai basil chicken, and last summer it was weeknight udon noodles. Today? It’s all about these Thai drunken noodles, a dish I’ve been wanting to make for years now.
If you’ve ever had drunken noodles at your favorite Thai restaurant then you know that these noodles are spicy, saucy, and a touch sweet. Very classic to many Thai dishes.
There are a lot of different ways people make drunken noodles, but more often than not, they’re made with a mix of chicken, rice noodles, fresh chili peppers, soy sauce, oyster sauce, fish sauce, and plenty of Thai basil. I’ve actually kept these flavors all pretty similar, but my big addition? Lots more vegetables. I’m talking fresh zucchini, bell peppers, and carrots. I figured with a fridge full of produce, why not toss them all in with my drunken noodles?
The vegetables soak up all the sauce and become highly addictive. In fact, I might like the vegetables more than the noodles.
So here’s how you make these saucy, spicy drunken noodles. You ready for this? It’s very quick and simple.
Start out by boiling the rice noodles according to package directions. I like these rice noodles best. They’re a wide-cut noodle and really hold up well to all the sauce.
While the noodles are boiling, make the sauce. It’s a mix of soy sauce (you can also use coconut aminos as well), oyster sauce, and fish sauce. I then thin the sauce with a touch of water, which helps to balance all the saltiness.
Next, stir the chicken with shallots, garlic, and green onions. Add the vegetables, cook some more, pour in the sauce, add the noodles, toss, toss, toss. As soon as the sauce begins to thicken around the noodles stir in the basil. Once the basil hits the heat, it immediately begins to wilt…and yes, this also smells incredible.
Here’s the trick, once you’ve added the basil, the noodles really need to be plated and served. If you allow the noodles to sit too long in the sauce, they will soak it all up. Therefore, serve as soon as the noodles are done cooking and be sure to top with plenty of fresh basil.
If you are a vegetarian, you can easily omit the chicken from this recipe. I’d recommend adding sliced mushrooms or an addition bell pepper. Then just swap the fish sauce for additional soy sauce, and use hoisin sauce in place of oyster sauce. They won’t be traditional drunken noodles, but they’ll still be insanely delicious.
My favorite part? These noodles are so good leftover and would perfect for packing up for lunch the following day. My suggestion? Add salty peanuts to give the noodles a flavor lift and a little crunch too. Delish.
And with that, what do you think? Should we just make the second Wednesday of the month “better than takeout” night here on HBH? I’m clearly loving these fakeout, takeout recipes, so maybe I should just make them a monthly thing?
OH, and you know what could be fun? What if we even cooked these “takeout” recipes together on Instagram?! Let me know what you think!
Until then, let’s plan on drunken noodles tonight? YES.
If you make these better than takeout Thai drunken noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video:
Better Than Takeout Thai Drunken Noodles
Servings: 6 6
Calories Per Serving: 426 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 8 ounces wide rice noodles
- 1/3 cup low sodium soy sauce or liquid aminos
- 3 tablespoons oyster sauce
- 1 tablespoon Thai fish sauce
- 2 teaspoons honey or maple
- 2 tablespoons sesame oil or extra virgin olive oil
- 1/2 pound boneless chicken breast, cut into strips (optional)
- 2 shallots, thinly sliced
- 3 cloves garlic, minced or grated
- 1-2 red Fresno peppers or jalapeño peppers, seeded and chopped
- 4 green onions, chopped
- 1 medium zucchini, cut into ribbons or chopped
- 1 red bell pepper, thinly sliced
- 2 carrots, cut into ribbons or chopped
- 1 cup fresh Thai basil or regular basil, roughly chopped
Instructions
- 1. Cook the rice noodles according to package directions. Drain. 2. Combine the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water in a bowl. 3. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken, if using. Season with black pepper and brown all over. Add the shallots, garlic, Fresno peppers, and green onions. Cook another 2-3 minutes, until the shallots are soft and the garlic is fragrant. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. 4. Stir in the noodles, carrots, and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil. Enjoy!
This post was originally published on August 14, 2019
So good! My husband raved and said he wants me to make it again.
That is so amazing! So glad the both of you loved this one! xTieghan
Salty, as most Asian noodles are….but so, so good! Definitely our favorite Thai noodle recipe that we’ve tried. My 4 year old loved it as well. So glad this blog was recommended, I’ve made 5 recipes so far and each have been wonderful, thank you!
Thank you so much Beth! I am so glad this turned out so well for you! xTieghan
Amazing recipe!! Love the flavor
If you have any tips on how to make more spicy let me know!
I am so glad you loved this Kathleen! Just adding extra jalapeños should do the trick! xTieghan
This was PHENOMENAL! I had to replace the chicken with shrimp (right at the end of cooking) because my husband is pescatarian. I cannot wait to make this again!
Thanks Cari! X Kelly
This recipe started me down a rabbit hole to the rest of your recipes and I am so happy I found your site. This is honestly so good and better/healthier than Drunken Noodles at a restaurant, and I eat A LOT of Thai food. I have made this twice already, once with chicken and once with steak! It’s also really quick and easy just as described. Thank you for the amazing recipe!!
We love to hear it Francine! And happy you found Tieghan! Thank you!
This was delicious! Thank you so much for such a great recipe. I love to try new recipes all the time and it is not often that one will be made again and again, but this one will!! Even my pickiest eater – who eats painfully slowly when she doesn’t like something, finished in time with all of us!!
That is so great! Thank you for trying this one, Erin! xTieghan
Thai drunken noodles are one of my favorite takeout meals of all time, but this “Takeout Fakeout” recipe might be the best version of them that I have ever had! Definitely going on regular rotation in my household.
Thank you so much Nikki! I am so glad you loved these! xTieghan
Seriously, your recipes are THE BEST!!! I made this last night and skipped the chicken and made salmon on the side. I used jalapenos from my garden, which added the perfect kick. There wasn’t much leftover but what was left, I added to my veggie wrap for lunch, which was amazing! Thanks for yet another great recipe!
Oh I love that you used jalapeños from your garden! Thank you so much Alissa! xTieghan
Hey chica! This dish looks AH-MAZING! Do you think this is a good recipe to sub the rice noodles for zucchini noodles? Think it would work?
Hi Kelly! I would recommend using half rice noodles and half zucchini. I think using all zucchini could just turn into a watery mess. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this for dinner tonight! So delicious and way better than take out!
So happy to hear that Courtney! xTieghan
This recipe is one of my go-tos for a quick dinner. I love to substitute whatever seasonal ingredients are currently best. Tonight I am enjoying zucchini, garlic scapes, and Japanese eggplant. Also I like to add 1-2 TBS tapioca (could use corn) starch to the sauce when you mix it in the pan.
Ooo love that! Thank you for trying this Molly! xTieghan
My boyfriend would fall in love with this recipe! I’ll definitely have to veganize this recipe soon, with vegan fish sauce, coconut sugar, and vegan chicken!
I hope you do! Let me know how it turns out for you Cassie! xTieghan
Just as good as my favorite Thai restaurant and didn’t take long to prepare at all. Skipped the chicken and added shiitake mushrooms and Chinese eggplant. Delish!
Love that! Thank you Dena! xTieghan
I made this before with a different recipe from pinterest and it didnt go well :/
Is there an oyster or fish sauce that you recommend? The kind I got from the store was one of 10 different brands and I was dry heaving just adding it to the bowl. Is there a less-smelly version that you like?
Hey Elle! Fish sauce is stinky, but if you try your hardest not to smell it, it can add SO MUCH to recipes. I love the below brands. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+3kxDBOVau3dBSCD7l1kJGw
https://rstyle.me/+0dY0ZwUhfHygQlowTFmAvw
J’ai beaucoup aimé.
Par contre, j’ai réduit les sauces au poisson et huître, et augmenté la sauce soja (réduite en sel).
Comme j’adore le basilic thaï, je me suis lâchée ?
Et pour le grand final, je rajoute quelques gouttes d’huile de sésame, hors cuisson et avant de servir, car son parfum est juste à tomber…
Voilà un plat complet et rassasiant !
C’est si incroyable à entendre! Merci d’avoir essayé cette recette, tellement heureux de l’avoir aimée! xTieghan