Better Than Takeout Thai Drunken Noodles.

These Better Than Takeout Thai Drunken Noodles are spicy, savory, and loaded with fresh vegetables and basil. Wide rice noodles are stir-fried with garlic, peppers, chicken (optional), and a bold sauce made from soy, oyster, and fish sauces. Ready in just 30 minutes, this homemade version is fast, flavorful, and perfect for satisfying your takeout cravings at home.

Why You’ll Love This Recipe

This recipe is all about bold, balanced flavors. The sauce blends savory, sweet, and umami notes, coating the noodles perfectly. Fresh vegetables like zucchini, peppers, and carrots keep the dish colorful and nutritious, while Thai basil adds the signature fragrant finish. It’s customizable—make it vegetarian, add chicken, or spice it up with extra peppers. Best of all, it’s quicker than waiting for delivery.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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 syrup

• 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 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

Directions

1. Cook rice noodles according to package directions. Drain and set aside.

2. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water.

3. In a large skillet or wok, heat oil over medium heat. Add chicken (if using), season with black pepper, and sear until browned.

4. Stir in shallots, garlic, Fresno peppers, and green onions. Cook 2–3 minutes until softened and fragrant.

5. Add zucchini and bell pepper. Cook 5 minutes until vegetables are tender.

6. Pour in sauce mixture. Bring to a simmer over medium-high heat and cook 5 minutes until slightly thickened.

7. Add noodles, carrots, and basil. Toss until everything is well coated, cooking another 3–5 minutes.

8. Serve warm with extra basil on top.

Servings and timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Calories: approximately 426 kcal per serving

Variations

• Vegetarian: Omit chicken and fish sauce, and use soy-based oyster sauce.

• Extra protein: Add shrimp, beef, or tofu instead of chicken.

• Spicy version: Use Thai bird’s eye chilies instead of Fresno peppers.

• Low-carb: Substitute zucchini noodles or shirataki noodles.

• Nutty twist: Top with toasted peanuts or cashews.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm in a skillet with a splash of water or soy sauce to loosen.

• Freeze: Not recommended, as rice noodles don’t freeze well.

FAQs

Why are they called drunken noodles?

Despite the name, there’s no alcohol in the dish—it’s thought the bold, spicy flavors pair well with a cold drink.

Can I use another type of noodle?

Yes, wide rice noodles are traditional, but pad Thai noodles or even spaghetti work in a pinch.

Can I make it less spicy?

Yes, use just one pepper or omit completely for a milder dish.

Do I need Thai basil?

It’s traditional and gives the dish its unique flavor, but regular basil works too.

Can I meal prep this recipe?

Yes, but it’s best eaten fresh. Reheat gently to avoid mushy noodles.

Is oyster sauce necessary?

It adds depth and sweetness, but you can substitute hoisin sauce if needed.

Can I make this gluten-free?

Yes, use tamari or coconut aminos and ensure your oyster/fish sauces are gluten-free.

What protein works best?

Chicken, shrimp, beef, or tofu all pair beautifully with this dish.

Can I double the recipe?

Yes, but cook in batches so the pan isn’t overcrowded.

What’s the best garnish?

Extra Thai basil, lime wedges, and crushed peanuts elevate the dish.

Conclusion

Better Than Takeout Thai Drunken Noodles are quick, colorful, and bursting with bold flavors. With chewy rice noodles, crisp vegetables, fragrant basil, and a savory-sweet sauce, this recipe proves you don’t need takeout to enjoy authentic-tasting Thai food at home. Perfect for weeknights when you’re craving something fast and satisfying.

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