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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
I just went to the store and realized I bought oyster flavored suace instead of oyster sauce. Do you think I can use this instead?
Hey Jessica! I am sure that will be fine. It is an Asian sauce, correct?
Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
So…after starting this recipe I realized to my horror that I didn’t have any basil. It still tasted pretty decent without it. I ended up throwing on some fresh cilantro which helped. I will definitely make this again. It was a bit salty, so I might play around with the amount of fish sauce.
I did a “no oil” version and water sauteed the onion. I also used liquid aminos instead of soy, and added mushrooms and broccoli. Definitely a great recipe….
I can’t wait to try it with basil. LOL
Hi Joanne! That is so amazing to hear! Thank you for trying this and I hope you love it even more with basil! xTieghan
So, I love the recipe. But my husband and I find it very salty, even after using reduced sodium soy sauce. Suggestions? It’s very super salty.
Hi Meagan, try reducing the amount of soy sauce to only 3 tablespoons. That will cut down on the salt. Please let me know if you have any other questions. I so glad you love this recipe! Thank you!! xTieghan
This was AMAZING!!! I made it as drunken fried rice because it’s my favorite. I used brown rice and fried it in a little avocado oil separately, then added it with the sauce and boiled it all together. For anyone wanting to make this vegetarian/vegan, I did so using this oyster sauce recipe: https://iheartumami.com/vegetarian-oyster-sauce/ , and I used 8 oz of mushrooms and a small head of broccoli in place of the chicken. I cooked the mushrooms and broccoli first and then followed the instructions. Thanks for another fantastic recipe, Tieghan!!!
Thank you so much Jerome! So glad you could make this your own as well! xTieghan
We have been eating your dishes for weeks now. And this one like all the others was Great! You are an amazing cook and recipe writer.
As Always, thank you!
Cheryl
Hi Cheryl! Thank YOU! I am so glad you have been enjoying my recipes and blog! xTieghan
Made this tonight for my family. It was absolutely wonderful! So full of flavor and very easily comes together. I will be perusing for more of your recipes. Many thanks.
Hi! Thank you so much for trying this! I hope you love all of the other recipes you try! xTieghan
Hello Tieghan! Is it possible to use the hoisin sauce instead of the oyster sauce? Thanks!!!
Chiara
Hi Chiara! Yes, hoisin sauce will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hello! May I ask you if I can use hoisin sauce instead of oyster sauce? Thank you!!!! Chiara
Hi there! Hoisin sauce will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made a double batch of this last night for 8 people and it was gone in a flash. No leftovers. Everyone went back for seconds. I prepped everything in the morning and then it quickly came together at dinner time. Delicious. I followed the recipe exactly and wouldn’t change a thing. Thank You!!
Thank you Linda! I am so glad you loved this! xTieghan
How can this dish be added to in order to get a much spicier taste?
HI! Just add additional crushed red pepper flakes until the dish is spicy enough for you. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
All these “Looks great” comments are lovely but not helpful. I need to hear from people who have actually prepared and tasted. these recipes. Please!
Thank you Ann! I have and love it haha but might be biased! xTieghan
The first time I ever had drunken noodles, they were fried and crispy. I was never able to find them cooked that way anywhere else. Any idea if that’s a standard way to make drunken noodles? I’m beginning to think it was just a mistake the cook made that night.
HI! I have never had drunken noodles be fried or crispy, so that might just have been specific to the Chef who made them. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Why do recipe “blogs” always put the actual recipe at the end of a longwinded explanation as to WHY the writer and the recipe came together? Whether or not it’s interesting it’s IS annoying to scroll thought a ton of story just to get to the recipe. I’m sure it’s good, they’s why it’s getting posted right? All yall do it. It’s annoying.
Hi Charles! There is a “skip to recipe” button already at the top of my page for this reason.. If you would not like to read it, you don’t have to. xTieghan
This is an amazing recipe, I have made it once and getting ready to make it again. It was a hit with our guest. The only downfall is I did not make enough for leftovers.
I am so glad this turned out so well, Rick! Thank you for trying it! xTieghan
I made this last night and it is definately going in our recipe book! It was easy and so so so good. A special treat, without having to take out! Any suggestions of how to add a peanut element to this? I felt like that was the only thing that could really hit this recipe out of the park!
Hi Shaina, you can certainly add 2 tablespoons peanut butter to the sauce and then top with chopped peanuts. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan