Easy Better Than Takeout Thai Drunken Noodles Recipe
Easy Thai Drunken Noodles are the best better-than-takeout dinner you can make in 20 minutes. After making this many times, I’ve discovered the trick to perfectly cooked noodles and the right balance of spice. The fresh basil and melty noodles make this dish irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts and Crispy Keto Zucchini Parmesan Fritters with Sour Cream Dip.
Why This Easy Better Than Takeout Thai Drunken Noodles Recipe Is Pure Comfort
- Easy to make at home
- Better than takeout
- Bursting with fresh basil and spice
- Ready in 20 minutes
What You'll Need for Easy Better Than Takeout Thai Drunken Noodles Recipe
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 chicken
- Bok choy
- Fresh basil
- Garlic chives
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar
- Thai chili garlic sauce
- Optional: Lime wedges
- Optional: Roasted peanuts
- Optional: Crushed red pepper
📝 Ingredient Notes
- Wide rice noodles: Use fresh noodles if possible. If using dried, soak in hot water for 10 minutes.
🛒 Tools & Equipment I Recommend
- Wok — Even heat distribution for perfect stir-frying → See on Amazon
- Microplane Zester — Effortlessly grates garlic and ginger → See on Amazon
How to Make Easy Better Than Takeout Thai Drunken Noodles Recipe
- Step 1: Soak rice noodles in hot water for 10 minutes. Drain and set aside.
- Step 2: In a small bowl, mix soy sauce, oyster sauce, fish sauce, palm sugar, and Thai chili garlic sauce. Set aside.
- Step 3: Heat oil in a wok over medium-high heat. Add garlic, ginger, and chili flakes. Stir-fry for 30 seconds.
- Step 4: Add shrimp or chicken to the wok. Cook until browned and cooked through, about 3-5 minutes.
- Step 5: Add drained noodles, bok choy, and sauce mixture to the wok. Stir-fry for 2-3 minutes, until noodles are cooked and bok choy is wilted.
- Step 6: Stir in fresh basil and garlic chives. Cook for an additional 1 minute. Serve hot with lime wedges, roasted peanuts, and crushed red pepper.
Cook's Tips for Perfect Easy Better Than Takeout Thai Drunken Noodles Recipe
- Common mistake and fix: Undercooking the noodles can lead to a soggy texture. Make sure to cook them until they're slightly browned and have absorbed the sauce.
- Pro tip: For a spicier version, add more Thai chili garlic sauce or sliced Thai chilies to the wok.
- Pro tip: To make this dish vegetarian, substitute tofu or tempeh for the shrimp or chicken.
Storing & Reheating Easy Better Than Takeout Thai Drunken Noodles Recipe
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 cooked and mixed with sauce up to 1 day ahead. Add fresh basil and garlic chives just before serving.
Freezing Easy Better Than Takeout Thai Drunken Noodles Recipe
Not recommended for freezing.
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 quicker version, use leftover cooked noodles and protein.
- Best substitution: For a gluten-free version, use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your sauce is too salty, add a squeeze of lime juice to balance the flavors.
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Easy Better Than Takeout Thai Drunken Noodles Recipe
Ingredients
Main Ingredients
- Wide rice noodles
- Shrimp or chicken
- Bok choy
- Fresh basil
- Garlic chives
Seasonings
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar
- Thai chili garlic sauce
Optional Toppings
- Lime wedges
- Roasted peanuts
- Crushed red pepper
Instructions
- Step 1: Soak rice noodles in hot water for 10 minutes. Drain and set aside.
- Step 2: In a small bowl, mix soy sauce, oyster sauce, fish sauce, palm sugar, and Thai chili garlic sauce. Set aside.
- Step 3: Heat oil in a wok over medium-high heat. Add garlic, ginger, and chili flakes. Stir-fry for 30 seconds.
- Step 4: Add shrimp or chicken to the wok. Cook until browned and cooked through, about 3-5 minutes.
- Step 5: Add drained noodles, bok choy, and sauce mixture to the wok. Stir-fry for 2-3 minutes, until noodles are cooked and bok choy is wilted.
- Step 6: Stir in fresh basil and garlic chives. Cook for an additional 1 minute. Serve hot with lime wedges, roasted peanuts, and crushed red pepper.
Notes
- Chef tip: For a quicker version, use leftover cooked noodles and protein.
- Best substitution: For a gluten-free version, use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your sauce is too salty, add a squeeze of lime juice to balance the flavors.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- 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 cooked and mixed with sauce up to 1 day ahead. Add fresh basil and garlic chives just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 14g
- Carbs: 55g
- Fiber: 2g
- Sugar: 6g
- Sodium: 1800mg
- Cholesterol: 120mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Better Than Takeout Thai Drunken Noodles Recipe FAQs
Yes, see storage notes for make-ahead tips.
Undercooking the noodles can lead to a soggy texture. Make sure to cook them until they're slightly browned and have absorbed the sauce.
No, this recipe is best made in a wok on the stovetop.
Tofu or tempeh can be used as a vegetarian substitute.
To prevent noodles from sticking, ensure your wok is hot enough and add oil as needed.
A Warm Final Note
I can’t wait for you to try Easy Better Than Takeout Thai Drunken Noodles Recipe 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!
