Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. This particular dish is called drunken noodles. It’s a Thai recipe comparable to the well-known dish pad Thai, though Thai drunken noodles are typically spicier and not as nutty in flavor. You’ll often find drunken noodles in Thai restaurants, though it is so easy to make at home, and you can customize the flavors and particularly the spicy elements to your own preferences. You’ll never want to order out for Thai food again. The recipe is typically made with wide rice noodles along with both light and dark soy sauce, oyster sauce and fish sauce, chili peppers for their characteristic heat and holy basil, though many use Thai basil. Of course you’ll find many variations from cook to cook. Drunken noodles can be easily customized with different meats and vegetables. You’ll most often find it with either chicken or shrimp, and the vegetables can vary wildly. It is best to make it to your own flavor preferences. Below is how I enjoy making it, though I often vary it up based on what I have in the refrigerator at the time. It’s great for certain leftovers that I want to use up. Nothing goes to waste!
Oyster Sauce Light Soy Sauce Dark Soy Sauce Sriracha - Or other hot sauce to your personal tastes. Sugar - Brown sugar is fine here. Fresh Garlic
For the drunken noodles:
Peanut Oil - Or other neutral oil. Bird’s Eye Chilies - Or use serrano peppers or other hotter peppers to your preference, or use bell peppers for a mild version. White Onion Garlic Chicken Breasts or Thighs - Thinly sliced chicken or cubed chicken. Fish Sauce Dried Rice Noodles
Extras:
Green Onion Cherry Tomatoes Fresh Thai Basil Leaves - Or use Holy Basil if you can find it. Italian Basil is good to use as well, though offers different flavors. Spicy Peppers and Red Chili Flakes
Onion and Peppers. Heat the peanut oil in a wok or large skillet to high heat. Add the chilies and onion and cook for 2-3 minutes to soften. You can use other peppers at this point to your flavor and heat preference. Garlic and chicken. Add the chicken, garlic, and fish sauce. Stir to coat and cook another 2-3 minutes, or until the chicken is mostly cooked through. The noodles. Add the noodles to boiling water and boil for 2-3 minutes until softened, or cook noodles according to packaging directions. Drain, then stir into the wok or pan. The sauce. Add the reserved sauce and stir to coat, along with the chopped green onion and cherry tomatoes. Cook 1-2 minutes to thicken up. Thai basil. Remove from heat and stir in the basil. Garnish and serve. Garnish with extra spicy peppers, red chili flakes and serve. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through. Or, toss it back in a pan over medium-low heat and stir until warmed through.
