Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Easy Thai Drunken Noodles are the best takeout copycat you’ll ever make. After making this recipe dozens of times, I’ve perfected the balance of spice and freshness. The trick I discovered is using wide rice noodles for that perfect chewy texture. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Greek Lemon Potatoes and Easy Keto Caprese Stuffed Avocado Bites.
Why This Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice Is Pure Comfort
- Perfect balance of spice and freshness
- Ready in just 20 minutes
- Better than takeout taste
- Customizable with your favorite proteins
What You'll Need for Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Wide rice noodles
- Shrimp (or your choice of protein)
- Bok choy
- Garlic
- Ginger
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar
- Bird's eye chili
- Basil leaves
- Optional: Lime wedges
- Optional: Crushed peanuts
- Optional: Fried garlic
📝 Ingredient Notes
- Wide rice noodles: Rinse under cold water before cooking.
🛒 Tools & Equipment I Recommend
- Wok — Even heat distribution for perfect stir-frying → See on Amazon
- High-quality fish sauce — Makes all the difference in authentic Thai flavor → See on Amazon
How to Make Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
- Soak noodles: Soak wide rice noodles in warm water for 10 minutes, then drain.
- Prepare ingredients: Mince garlic and ginger. Slice bok choy. If using shrimp, peel and devein.
- Make sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, and palm sugar.
- Stir-fry: Heat oil in a wok over high heat. Add garlic, ginger, and chili. Stir-fry for 30 seconds. Add protein and cook until browned. Toss in bok choy and cook until tender. Add drained noodles and sauce. Toss well to combine. Garnish with basil leaves.
Cook's Tips for Perfect Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
- Common mistake and fix: Don't overcook the noodles. They should still have a slight bite to them.
- Pro tip: For a milder version, remove the seeds from the bird's eye chili.
- Pro tip: Add a splash of lime juice to brighten the flavors.
Storing & Reheating Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Noodles can be soaked and ingredients prepped ahead of time.
Freezing Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, omit the protein or use tofu.
- Best substitution: Use flat rice noodles if wide noodles are not available.
- Make-ahead: Soak noodles and prep ingredients ahead of time.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If noodles are sticking, add a little more oil or water.
Want to level up this recipe?
High-quality wok — Even heat distribution for perfect stir-frying → Check price on Amazon
Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Ingredients
Main Ingredients
- Wide rice noodles
- Shrimp (or your choice of protein)
- Bok choy
- Garlic
- Ginger
Seasonings
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar
- Bird's eye chili
- Basil leaves
Optional Toppings
- Lime wedges
- Crushed peanuts
- Fried garlic
Instructions
- Soak noodles: Soak wide rice noodles in warm water for 10 minutes, then drain.
- Prepare ingredients: Mince garlic and ginger. Slice bok choy. If using shrimp, peel and devein.
- Make sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, and palm sugar.
- Stir-fry: Heat oil in a wok over high heat. Add garlic, ginger, and chili. Stir-fry for 30 seconds. Add protein and cook until browned. Toss in bok choy and cook until tender. Add drained noodles and sauce. Toss well to combine. Garnish with basil leaves.
Notes
- Chef tip: For a vegetarian version, omit the protein or use tofu.
- Best substitution: Use flat rice noodles if wide noodles are not available.
- Make-ahead: Soak noodles and prep ingredients ahead of time.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If noodles are sticking, add a little more oil or water.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Noodles can be soaked and ingredients prepped ahead of time.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 15g
- Carbs: 55g
- Fiber: 3g
- Sugar: 5g
- Sodium: 2000mg
- Cholesterol: 150mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice FAQs
Yes, you can soak the noodles and prep ingredients ahead of time. However, it's best to cook the noodles just before serving.
This could be due to overcooking the noodles or not adding enough sauce. Make sure to drain the noodles well and add the sauce just before serving.
No, this recipe is best made in a wok or large skillet on the stove.
Soy sauce can be used as a substitute, but it won't have the same depth of flavor.
Yes, you can freeze individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
A Warm Final Note
I can’t wait for you to try Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
