Name: Spicy Thai Drunken Noodles with Chicken and Basil Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 3 tablespoons oyster sauce; 2 tablespoons soy sauce (regular or reduced sodium); 2 tablespoons dark soy sauce (or substitute with regular soy sauce); 2 tablespoons water; 1 tablespoon light brown sugar, packed; 2 teaspoons fish sauce; 3 cloves garlic, peeled and grated or finely minced; 8 ounces wide rice noodles, fresh or dried and prepared according to package instructions (thin rice noodles may be substituted); 2 tablespoons vegetable oil or preferred cooking oil; 1 to 3 bird’s eye chiles, seeded if desired and sliced thinly (adjust to taste or omit if sensitive to heat); ½ pound boneless skinless chicken breast, sliced thinly (can substitute with boneless skinless chicken thighs); 1 small red bell pepper, seeded and sliced into thin strips (any bell pepper color can be used); 4 green onions, trimmed and sliced into 1-inch segments (use both white and green parts); 1 cup Thai holy basil or Thai basil leaves, loosely packed (substitute with regular basil if needed); Lime wedges, sriracha, and hot sauce, optional and as desired

Jump to Recipe· 3.8 from 47 reviews

If you have a penchant for bold, vibrant flavors that explode with every bite, the Spicy Thai Drunken Noodles with Chicken and Basil Recipe is destined to become one of your ultimate go-to meals. This dish is a dazzling fusion of tender wide rice noodles, juicy chicken slices, crisp fresh vegetables, and fiery bird’s eye chiles all smothered in a savory, slightly sweet sauce, crowned with aromatic Thai basil. Ready in just around 30 minutes, it perfectly balances heat and freshness, delivering an authentic taste of Thailand’s beloved street food right into your kitchen.

Ingredients You’ll Need

A white marbled surface shows an arrangement of fresh ingredients: a bunch of green spring onions on the left, a whole garlic bulb below them, and a large red bell pepper next to the spring onions. Above the pepper is a white bowl filled with light pink raw chicken strips. To the right of the chicken is a white plate with bright green basil leaves. Below the basil, there are three small clear glass bowls with different sauces and brown sugar inside them, with the front bowl containing dark soy sauce. In the center bottom is a white bowl filled with wide, flat white noodles, and next to it, a black bowl holds sliced red chili peppers. The colors are fresh and natural, with a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

The magic of this dish lies in its straightforward yet essential ingredients that each bring a unique layer of flavor, texture, or color, making the Spicy Thai Drunken Noodles with Chicken and Basil Recipe irresistibly delicious. Freshness and balance are key!

3 tablespoons oyster sauce: Provides a rich, savory backbone that deepens the overall flavor.
2 tablespoons soy sauce (regular or reduced sodium): Adds saltiness and umami to brighten the sauce.
2 tablespoons dark soy sauce: Contributes color and a subtle sweetness; use regular soy sauce if needed.
2 tablespoons water: Lightens the sauce for easier coating of the noodles.
1 tablespoon light brown sugar, packed: Balances the salt and heat with a touch of caramel sweetness.
2 teaspoons fish sauce: Gives a distinct and authentic savory depth characteristic of Thai cuisine.
3 cloves garlic, peeled and grated or finely minced: Infuses pungent aroma and savory punch.
8 ounces wide rice noodles: The star carbohydrate, bringing chewiness and a great canvas for sauce absorption.
2 tablespoons vegetable oil or preferred cooking oil: Ensures even cooking and prevents sticking during stir-frying.
1 to 3 bird’s eye chiles, seeded if desired and sliced thinly: Packs the spicy heat that defines this dish; adjust to your spice preference.
½ pound boneless skinless chicken breast, sliced thinly: Tender protein to complement the noodles.
1 small red bell pepper, seeded and thinly sliced: Provides crunch and a pop of bright color.
4 green onions, trimmed and sliced: Adds mild onion flavor and freshness.
1 cup Thai holy basil or Thai basil leaves, loosely packed: Releases an aromatic, peppery flavor that’s signature to drunken noodles.
Lime wedges, sriracha, and hot sauce (optional): For added zing and customizable heat when serving.

How to Make Spicy Thai Drunken Noodles with Chicken and Basil Recipe

Step 1: Prepare the Sauce

Start by whisking together oyster sauce, soy sauces, water, brown sugar, fish sauce, and grated garlic in a medium bowl. This combination creates a harmonious balance of salty, sweet, and umami notes, essential to the authentic flavor profile of the dish. Taste and tweak as you like with additional seasoning to suit your palate perfectly.

Step 2: Cook the Noodles

Next, prepare your wide rice noodles according to the package instructions, making sure not to overcook them; they should retain a slight chewiness. Drain and toss them lightly in a bit of oil to prevent sticking. Setting aside the noodles at this stage ensures they’re ready to be integrated perfectly into the stir-fry.

Step 3: Cook the Chicken

Heat your cooking oil over medium-high heat and add the thinly sliced chicken breast. Stir frequently as it cooks for about five minutes until the pieces are cooked through and lightly golden. Removing the chicken to a plate temporarily lets you use the same flavorful pan for the veggies.

Step 4: Sauté the Vegetables and Chiles

Without cleaning the pan, add more oil if necessary and quickly toss in the sliced bird’s eye chiles for about 30 seconds until their fragrance awakens. Then add your bell peppers and green onions, stir-frying for 2 to 3 minutes just until crisp-tender. This step infuses the dish with freshness and a mild crunch.

Step 5: Combine Noodles and Sauce

Return the noodles to the pan with the vegetables, pour over the prepared sauce, and use tongs to toss everything so the noodles get beautifully coated with that deep, savory sauce. You’ll immediately notice the enticing aroma filling your kitchen.

Step 6: Add Basil and Chicken

Finally, fold in the fragrant basil leaves along with the cooked chicken, tossing just enough for the basil to wilt gently and for the chicken to be evenly dispersed. This last touch is what makes the Spicy Thai Drunken Noodles with Chicken and Basil Recipe truly sing with authentic flavor.

Step 7: Serve Immediately

Dish it out while hot, optionally garnishing with lime wedges to squeeze fresh citrusy brightness and a drizzle of sriracha or hot sauce if you want an extra kick of heat. This dish is best enjoyed fresh and steaming!

How to Serve Spicy Thai Drunken Noodles with Chicken and Basil Recipe

Spicy Thai Drunken Noodles with Chicken and Basil Recipe - Recipe Image

Garnishes

Lime wedges are a must-have to add a fresh, tangy contrast to the rich flavors, while sriracha or your favorite hot sauce can dial the spice up to your perfect level. Fresh basil leaves on top not only enhance the aroma but add visual appeal, making the dish inviting and colorful.

Side Dishes

This dish pairs wonderfully with simple sides like a crisp cucumber salad, steamed jasmine rice for extra starch, or even a light soup such as Tom Yum to balance out the spice. These complementary dishes round out the meal without overwhelming the boldness of the drunken noodles.

Creative Ways to Present

Try serving the noodles in individual bowls, topped with fresh herbs and a wedge of lime for a classy, restaurant-style presentation. For a casual gathering, sharing family-style on a large platter encourages communal enjoyment and lively conversation around the table.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate for up to three days. The flavors will meld even more, though the noodles may absorb sauce and become softer.

Freezing

While this dish is best fresh, you can freeze leftovers by placing them in a freezer-safe container or bag for up to two months. To maintain texture, thaw overnight in the refrigerator before reheating gently.

Reheating

Reheat in a skillet over medium heat with a splash of water or oil to loosen the noodles and refresh their texture. Avoid the microwave if possible, as it can make the noodles gummy. Stir constantly until heated through and basil is wilted again.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs add extra juiciness and flavor, making the dish even more succulent. Just slice them thinly to cook evenly.

What if I don’t have Thai basil?

If Thai basil isn’t available, regular sweet basil is a fine substitute though it offers a milder flavor. It will still add lovely freshness to your dish.

How spicy is this dish? Can I make it milder?

The heat largely comes from bird’s eye chiles, which are quite hot. You can reduce the quantity or remove the seeds to make it milder, or omit them entirely while keeping the other flavors intact.

Are dried rice noodles okay to use?

Yes! Just make sure to cook them exactly as per package instructions to avoid mushiness. They work well when prepared properly.

Can this recipe be made vegetarian?

Definitely. Omit the chicken and swap oyster sauce with a vegetarian alternative, then add tofu or extra vegetables for protein and substance.

Final Thoughts

This Spicy Thai Drunken Noodles with Chicken and Basil Recipe is truly a celebration of bold flavors and simple cooking techniques that deliver big results. Whether you’re new to Thai cooking or a seasoned fan, it’s a fantastic dish to make at home that’s full of life and sure to impress. Grab those ingredients, turn up the heat, and enjoy a vibrant taste of Thailand in your own kitchen!