Spicy Chicken Drunken Noodles Recipe

ByJulia
Jump to Recipe· 4.6 from 6 reviews

If you’re craving something that’s bursting with flavor, spicy but balanced, and downright addictive, you’ve got to try my Spicy Chicken Drunken Noodles Recipe. This dish combines the perfect blend of heat, sweetness, and aromatics—plus tender chicken and those chewy-wide rice noodles that soak up every bit of sauce. Trust me, once you make this at home, it’ll quickly become one of your go-to weeknight favorites!

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Why This Recipe Works

  • Bold Flavor Balance: The mix of soy, fish, and oyster sauces with brown sugar hits sweet, salty, and umami all at once.
  • Authentic Ingredients: Using Thai basil and bird’s eye chili adds freshness and heat that feels truly traditional.
  • Perfectly Textured Noodles: The wide rice noodles get tender yet slightly chewy when soaked and stir-fried, making every bite satisfying.
  • Quick Weeknight-Friendly: Prepping ahead and quick cooking mean you can have this spicy dinner on the table in under an hour.
Spicy Chicken Drunken Noodles, Thai spicy chicken noodles, drunken noodles recipe, Thai chicken stir-fry, spicy noodle dishes - The dish is a bowl of stir-fried flat noodles, which are light brown and glossy from the sauce, mixed with several colorful vegetables and small pieces of cooked chicken. There are bright red strips of bell pepper, small yellow baby corns, and fresh green snap peas scattered evenly through the noodles. Tiny red chili slices and chopped green onions are sprinkled on top, adding extra color and texture. The noodles and ingredients are arranged in a light blue bowl sitting on a white marbled surface, with some green basil leaves around the bowl. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This recipe shines because each ingredient not only adds flavor but also texture and aroma that complement each other beautifully. When you shop, look for fresh Thai basil and authentic fish sauce—they truly elevate the dish.

Spicy Chicken Drunken Noodles, Thai spicy chicken noodles, drunken noodles recipe, Thai chicken stir-fry, spicy noodle dishes - Flat lay of two whole uncracked brown chicken breasts, a handful of flat wide dried rice noodles about ¼ inch thick, a small mound of whole baby corn cut into halves and quarters, one vibrant red bell pepper sliced, ten fresh snow peas, two sliced green onions, a cup of torn Thai basil leaves, two peeled garlic cloves, one small chopped Thai bird’s eye chili, three small white ceramic bowls containing dark soy sauce, glossy oyster sauce, and translucent fish sauce, a small white bowl with light brown sugar, a small white bowl with ground black pepper, a small white bowl with ground ginger, a small white bowl with sesame oil, and a small white bowl with clear vegetable oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Soy Sauce: Provides a savory backbone and depth of flavor.
  • Oyster Sauce: Adds sweet umami richness that balances the spices.
  • Fish Sauce: Packs salty, slightly funky flavor that’s signature in Thai cuisines.
  • Brown Sugar: Gives a gentle sweetness to harmonize the salty sauces and heat.
  • Black Pepper & Ground Ginger: Adds subtle warmth and spice complexity.
  • Wide Rice Noodles: The thick, flat noodles are perfect for soaking up the sauce without getting mushy.
  • Chicken Breasts: Easy to cook quickly and soak up the marinade flavors well.
  • Vegetable Oil: Neutral flavor for stir frying at high heat.
  • Garlic: Adds essential aromatic punch.
  • Thai Bird’s Eye Chili: Brings authentic fiery heat – just handle carefully!
  • Baby Corn, Red Bell Pepper, Snow Peas: Crisp veggies for texture and color.
  • Green Onions: Fresh, mild onion flavor layered in at the end.
  • Thai Basil: Bright herbal notes that make this dish sing with authenticity.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I always encourage you to make this Spicy Chicken Drunken Noodles Recipe your own. Whether you like it hotter, with different veggies, or a protein swap, this dish is super flexible.

  • Heat Level: I tend to add an extra bird’s eye chili or some chili flakes when I want to kick it up a notch for dinner guests—but if you’re cautious with spice, start mild and add more to the table.
  • Protein Swaps: You can easily substitute chicken with shrimp, tofu (for a vegetarian twist), or thinly sliced beef. All work wonderfully with the sauce.
  • Veggie Variations: Sometimes I throw in mushrooms, carrots, or green beans depending on what’s fresh or leftover in the fridge.
  • Make it Gluten-Free: Use tamari in place of soy sauce and double-check oyster sauce labels to keep this friendly for gluten-free diets.

Step-by-Step: How I Make Spicy Chicken Drunken Noodles Recipe

Step 1: Prep Everything First

This is a fast-cooking stir-fry, so chopping your chicken, mincing garlic, slicing veggies, and measuring out sauces before you turn on the stove makes your life so much easier. I like to have a bowl ready for marinating the chicken and a big pot of water boiling for the noodles.

Step 2: Make and Marinate the Chicken in Sauce

Mix together your soy sauce, oyster sauce, fish sauce, brown sugar, black pepper, and ground ginger until the sugar dissolves. Pour about a third of this over the chopped chicken, stir to coat well, then cover and pop it in the fridge for at least 20 minutes. This step infuses the chicken with flavor and keeps it moist during cooking.

Step 3: Soak the Noodles

Place your wide rice noodles in a bowl and cover them with freshly boiled water. Let them soak for about 10 minutes, stirring occasionally to keep them separate. When they’re supple but still firm, drain and rinse under cold water to stop cooking. Toss with a teaspoon of sesame oil—this keeps them from sticking and adds a subtle nuttiness.

Step 4: Cook the Chicken

Heat half your vegetable oil in a wok or large skillet over medium heat. Add your marinated chicken in a single layer, letting it brown nicely but not overcook—you want tender, juicy bites. Once cooked through, transfer it to a bowl and set aside.

Step 5: Stir-Fry the Veggies and Aromatics

Turn up the heat to medium-high and add the remaining vegetable oil. Toss in the minced garlic, chopped bird’s eye chili (don’t forget gloves or wash hands after handling!), baby corn, red bell peppers, and snow peas. Stir constantly for about 2 minutes, making sure nothing burns—these veggies should stay crisp-tender and vibrant.

Step 6: Add Green Onions, Basil, and Chicken Back In

Throw in the sliced green onions and torn Thai basil leaves, mixing for another minute. Then return the cooked chicken to the pan, stirring it all together so those flavors marry perfectly.

Step 7: Finish by Combining Noodles and Sauce

Pour the remaining sauce over the noodle mixture and add your soaked noodles. Stir fry everything for about 5 minutes, flipping the noodles gently so they soak up the sauce evenly and reach a lovely chewy texture. When everything looks glossy and heated through, turn off the heat and serve right away!

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Pro Tips for Making Spicy Chicken Drunken Noodles Recipe

  • Don’t Overcook Noodles: Soak them until pliable but not mushy—over-soaking makes stir-frying tricky and soggy.
  • Handle Chilies With Care: I always wear gloves or wash hands immediately after chopping bird’s eye peppers to avoid burning sensations later.
  • Use a Hot Wok or Skillet: This helps you get a nice sear and cooks all ingredients quickly without steaming them.
  • Prep Ahead Saves Time: Trust me, chopping everything first makes the fast-paced stir-fry so much more enjoyable and less stressful.

How to Serve Spicy Chicken Drunken Noodles Recipe

Spicy Chicken Drunken Noodles, Thai spicy chicken noodles, drunken noodles recipe, Thai chicken stir-fry, spicy noodle dishes - A bowl filled with three main layers makes up this dish. The bottom layer consists of wide, light brown noodles with a smooth and slightly shiny texture, filling most of the bowl. The middle layer includes light yellow baby corn pieces and bright green snap peas scattered evenly around the noodles. The top layer features thin red bell pepper strips, small pieces of light brown cooked chicken, and dark green basil leaves, all mixed together and garnished with small green onion pieces and tiny red chili slices. The bowl itself is white on the outside and light blue inside, placed on a white marbled surface with some red chili pieces on the side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this dish with extra fresh Thai basil leaves and sliced green onions for a pop of color and freshness. Sometimes a wedge of lime on the side is perfect to squeeze over, brightening up the bold flavors beautifully.

Side Dishes

Since this dish is so flavor-packed, I usually keep sides simple—like steamed jasmine rice or a light cucumber salad with a tangy dressing. A cold beer or iced tea pairs nicely too if you’re relaxing after a busy day.

Creative Ways to Present

For special occasions, I like serving the noodles in individual shallow bowls with fresh herbs artfully arranged and maybe a sprinkling of crushed peanuts for crunch. It feels festive and invites everyone to dive in!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The noodles soak up even more sauce overnight—sometimes I actually prefer the flavors the next day!

Freezing

Freezing this dish isn’t my favorite because the texture of the rice noodles can get a bit mushy when thawed, but if you need to, freeze in airtight containers and thaw in the fridge overnight before reheating gently.

Reheating

I reheat leftovers in a hot skillet with a splash of water or broth to help revive the noodles’ moisture and prevent sticking. Reheating in the microwave works too—just watch it closely to avoid drying out.

FAQs

  1. Can I use fresh rice noodles instead of dried for this Spicy Chicken Drunken Noodles Recipe?

    Absolutely! Fresh rice noodles are softer and often cook faster, so you’ll want to add them directly to the stir-fry and toss gently to warm through without soaking. Just be careful not to overwork them as they can break down. Adjust soaking time if using fresh vs dried.

  2. How spicy is this dish, and can I make it milder?

    The heat mainly comes from the Thai bird’s eye chili, which is quite potent. If you prefer milder food, reduce or omit the chili and consider adding a dash of sweet chili sauce instead. You can always serve spicy condiments on the side to let everyone adjust their own heat.

  3. Can I prepare the sauce in advance?

    Yes! The sauce can be made ahead and stored in an airtight container in the fridge for up to a week. This makes cooking even faster since you just need to marinate and stir-fry. Just give it a quick stir before using since brown sugar may settle.

  4. What if I don’t have Thai basil?

    Thai basil has a unique spicy, anise-like flavor, but if you can’t find it, you can substitute regular sweet basil with a tiny pinch of fresh mint or even a little fresh cilantro to add some herbal brightness. It won’t be exactly the same, but still delicious!

Final Thoughts

This Spicy Chicken Drunken Noodles Recipe is one of those dishes that feels both comforting and exciting every time I make it. From the perfectly marinated chicken to those wide noodles coated in sauce and fragrant herbs, it’s like a warm hug with a little kick. I hope you enjoy making it as much as I do—and hey, don’t be shy to adjust the spice or veggies to suit your taste! Once you try it, it just might become your dinner party secret weapon or quick weeknight lifesaver.

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Spicy Chicken Drunken Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 6 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
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Description

Drunken Noodles is a flavorful Thai stir-fry dish featuring wide rice noodles, marinated chicken, fresh vegetables, and aromatic Thai basil, all tossed in a savory and slightly sweet sauce. This recipe is perfect for a quick yet satisfying weeknight meal that brings the vibrant flavors of Thailand to your table.

Ingredients

Sauce

  • 4 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons light brown sugar packed
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground ginger

Noodles

  • 8 ounces flat wide dried rice noodles ¼ inch or more if you have them
  • 1 teaspoon sesame oil

Stir Fry

  • 2 chicken breasts chopped
  • 4 tablespoons vegetable oil divided
  • 2 garlic cloves minced
  • 1 Thai bird’s eye chili chopped (wear gloves or wash as soon as you’re done, and don’t touch your eyes)
  • 15 ounces whole baby corn cut in half and quartered
  • 1 red bell pepper sliced
  • 10 snow peas
  • 2 green onions sliced, plus more for garnish
  • 1 cup Thai basil torn into small pieces, plus more for garnish

Instructions

  1. Prepare ingredients: Chop all vegetables and chicken breasts before starting the cooking process to ensure a smooth and quick stir-fry.
  2. Make the sauce: In a medium bowl, combine 4 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 2 tablespoons light brown sugar, ½ teaspoon ground black pepper, and ½ teaspoon ground ginger. Mix well.
  3. Marinate chicken: Place chopped chicken breasts in a separate bowl, pour one-third of the sauce over the chicken, cover, and refrigerate for 30 minutes to absorb the flavors.
  4. Prepare noodles: Boil a large pot of water, then pour over the dried rice noodles. Let them soak for 10 minutes, stirring occasionally. Drain and rinse with cold water. Toss noodles with 1 teaspoon sesame oil and set aside.
  5. Cook chicken: Heat 2 tablespoons of vegetable oil in a wok or large nonstick skillet over medium heat. Add marinated chicken and cook until fully cooked through. Transfer chicken to a bowl and set aside.
  6. Cook vegetables: Increase heat to medium-high and add remaining 2 tablespoons vegetable oil. Add minced garlic, chopped chili, baby corn, red bell pepper, and snow peas. Stir-fry for 2 minutes, stirring constantly to prevent burning.
  7. Add aromatics: Add sliced green onions and Thai basil to the vegetables. Cook and stir for an additional minute.
  8. Combine chicken and noodles: Return cooked chicken to the skillet with the vegetables. Pour in the remaining sauce and add the prepared noodles. Stir and cook for about 5 minutes, making sure to turn the noodles to evenly absorb the sauce and reach your desired texture.
  9. Serve: Remove from heat and serve immediately, garnishing with extra green onions and Thai basil if desired.

Notes

  • Wear gloves or wash hands thoroughly after handling Thai bird’s eye chili to avoid irritation.
  • For a vegetarian version, substitute chicken with tofu and use mushroom sauce instead of oyster sauce.
  • If fresh Thai basil is not available, sweet basil can be used as a substitute.
  • Make sure to soak the rice noodles properly as under-soaked noodles will be hard and chewy.
  • Use a wok or a large nonstick skillet for best stir-fry results and heat distribution.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 9 g
  • Sodium: 800 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 28 g
  • Cholesterol: 70 mg

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