Drunken Noodles Recipe

If you’re craving something flavorful, quick, and packed with a bit of spice, you’re going to love this Drunken Noodles Recipe. I absolutely adore how this dish balances bold savory flavors with fresh vegetables, and it comes together in under 30 minutes. Whether you’re a noodle fan or just want a fuss-free dinner that feels restaurant-worthy, stick around because this is one recipe you’ll keep coming back to.

this Recipe

Ingredients You’ll Need

The magic here is in the simple, fresh ingredients coming together to make that irresistible umami and spicy flavor combo. I like using wide rice noodles—they soak up the sauce perfectly without getting mushy.

• Rice noodles: Choose wide, flat noodles (like pad Thai style) for the best texture and soak up all those flavors wonderfully.
• Sesame oil or vegetable oil: Sesame oil adds a lovely toasted note, but vegetable oil works great if you don’t have it on hand.
• Onion: Thinly sliced gives a little sweetness and crunch as it cooks.
• Garlic: Minced fresh garlic is essential—skip it and you miss that punch of aroma!
• Red Thai chilies or chili flakes: Adjust the heat to your liking; I keep mine mildly spicy so everyone enjoys it.
• Zucchini and red bell pepper: These add a fresh crunch and vibrant color; bok choy is my go-to swap when I want something greener.
• Holy basil or Thai basil: Fresh basil leaves bring brightness and authentic aroma—it’s what really makes drunken noodles pop.
• Soy sauce: The salty backbone of the sauce, use low sodium if you want more control over the saltiness.
• Hoisin sauce or vegetarian oyster sauce: This adds sweetness and depth; I find hoisin a great pantry staple.
• Brown sugar: Balances the salt and tang in the sauce—don’t skip it!
• Rice vinegar: A touch of acidity rounds out the flavor beautifully.

Variations

I absolutely encourage you to make this Drunken Noodles Recipe your own. I’ve tried lots of tweaks over the years, and it’s always fun to change up veggies or protein to suit what’s fresh or what you’re craving.

• Protein swap: I love adding shrimp or chicken if I want it more filling, but crispy tofu makes it a vegetarian favorite for my family.
• Veggie changes: Bok choy is perfect if you want it lighter and greener, while snap peas or carrots add different crunch and sweetness.
• Heat level: More or less chili flakes are easy to adjust—start small if you’re new to spicy and work your way up.
• Gluten-free tweaks: Use tamari instead of soy sauce and double-check your oyster sauce, and you’ve got yourself a gluten-free dinner winner.

How to Make Drunken Noodles Recipe

Step 1: Soften the Noodles Without Overcooking

Cook your wide rice noodles according to the package directions—usually soaking or boiling for just a few minutes. I always rinse mine under cold water afterward to stop the cooking and keep them from sticking together. Set aside so they’re ready to soak up that sauce later.

Step 2: Whisk the Flavor-Packed Sauce

In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, and rice vinegar. This combo is where the magic happens, balancing salty, sweet, and tangy notes perfectly. I like to taste it beforehand and tweak a bit if I want it sweeter or more tangy for my mood.

Step 3: Sizzle the Aromatics

Heat your oil in a wok or large skillet over medium-high heat—sesame oil brings a nice nutty flavor here. Toss in the sliced onion, minced garlic, and the sliced chili or flakes. Stir them around for 1-2 minutes until fragrant and just soft, but watch carefully so the garlic doesn’t burn.

Step 4: Stir-Fry the Veggies

Add your zucchini and red bell pepper (or bok choy if you prefer) to the skillet. You want them tender but still with a little crispness, so stir-fry for 3-4 minutes tops. This keeps the dish from getting soggy and lets the freshness shine through.

Step 5: Bring It All Together

Toss in the drained noodles and pour your prepared sauce over them. Stir everything together quickly and evenly, coating the noodles and veggies with that gorgeous sauce. Stir-fry for another 1-2 minutes just to heat through—don’t overdo it or the noodles can get mushy.

Step 6: Finish With Fresh Basil

Lastly, stir in your holy basil or Thai basil leaves and cook just until wilted, about 30 seconds. The fresh herbs lift the whole dish to another level—I consider this the secret to authentic tasting drunken noodles.

Step 7: Serve and Enjoy

Plate your drunken noodles and garnish with a lime wedge or two. A quick squeeze of lime just before eating adds a fresh zing that perfectly complements the rich sauce. You’ll find this so addictive, it’s hard to stop at one plate!

How to Serve Drunken Noodles Recipe

Garnishes

I usually serve this with lime wedges for a fresh citrus kick, and sometimes sprinkle a handful of crushed peanuts for a little texture. Fresh chopped cilantro or extra basil leaves also make a lovely garnish and brighten up the dish visually and in flavor.

Side Dishes

My go-to sides with drunken noodles are simple cucumber salad to cool down the heat or crispy spring rolls for added crunch. A light bowl of miso soup or steamed jasmine rice also pairs well if you’re feeding a bigger crowd.

Creative Ways to Present

For special dinners, I like serving drunken noodles in individual banana leaf bowls or on colorful Asian-style plates with small side dipping sauces for an authentic vibe. It’s fun to set the table with chopsticks and some fresh chile slices on the side for guests to add as they like.

Make Ahead and Storage

Storing Leftovers

Drunken noodles keep well in an airtight container in the fridge for 3 to 4 days. I usually portion leftovers into lunch boxes, and they taste great at room temperature too, which saves on reheating hassle.

Freezing

I don’t recommend freezing this dish because the rice noodles and fresh veggies can turn mushy and lose their texture after thawing. It’s better enjoyed fresh or refrigerated for a few days.

Reheating

To reheat, either microwave gently or toss it back into a hot skillet for a few minutes. Adding a splash of water or oil helps loosen the noodles if they’ve stuck together. I like the skillet method best because it revives that freshly-cooked flavor and texture.

FAQs

Final Thoughts

I discovered this Drunken Noodles Recipe years ago when I wanted to bring restaurant-worthy Thai flavors into my own kitchen—and it quickly became a favorite for good reason. It’s fast, flexible, packed with fresh ingredients, and downright delicious. Give it a try—I promise you’ll enjoy every bite, and it just might become your go-to dish when you want something comforting yet exciting.

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