Thai drunken noodles
Have you ever had Thai drunken noodles before? If not, you are in for a treat!
Drunken Noodles is best with Holy Basil, a type of basil used in authentic Thai cooking. They can be hard to find, but if you do see them, make sure to grab a few bunches along with the ingredients for this Thai Drunken Noodles!
The origin of the dish name is still being debated. Perhaps, it was the drunkards that needed the spicy, sweet and salty flavors to wash down their alcohol and this dish was named after them. But for now, Thai drunken noodles taste pretty darn good with a beer on a hot summer day.
Below are the are the ingredients I used, minus the 2 Tablespoon of vegetable oil.
Use the wide rice noodles also labeled "Rice Stick." Make sure to soak the noodles in a bowl with boiling hot water for 8-10 minutes until the noodles are soft enough to curl.
For the meat, you can use, chicken, pork or beef, depending on your preference.
Add the holy basil last, right after you turn off the heat as the basil will wilt very quickly and you don't want to over cook it.
This Thai Drunken Noodle recipe is easily adaptable in terms of spiciness level. You can also double this recipe very easily. You can also use any protein of choice with this recipe. If you do use shrimp, be sure to not over cook it as shrimp doesn't take as long as other meat to cook. Cook it for 5 minutes or less. Squid or calamari goes well too. Cook it the same amount as the shrimp.
Enjoy Cooking!
PrintDrunken Noodles
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 2 1x
Description
Drunken Noodles, an unforgettable stir fry dish with silky umami flavors. If you can, use holy basil for the best flavor combination. The spicier taste of the holy basil truly makes this dish stands out from many noodle stir fry dishes.
Ingredients
2 Tbsp Garlic
3 Oz Sliced long shallots
2 Tbsp Fish Sauce
2 Tbsp Soy Sauce
2 Tbsp sweet dark soy sauce
2 Tbsp vegetable oil
1 Tbsp brown sugar
8 Oz chicken (or protein of choice)
10 Oz wide rice noodles (soaked in boiling hot water in a bowl first for 8-10 mins till al dente then drain)
½ Cup packed holy sasil (or Thai basil)
1-3 Fresh chilies (spiciness level can be adjusted here)
Instructions
- Heat up a large frying pan or wok at med high, let pan
warmup.
2. Add oil and let warm up for 1-2 min, then add garlic and chili peppers.
Cook for 30 seconds or until golden.
3. Add chicken or other protein and cook for 5-8 mins until meat is fully cooked. Stirring often.
4. Drain noodles from water, add to chicken, and stir together
for 1 min. - Add all sauces and sugar, mix well into the noodles and
chicken and stir for 2 mins.
6. Add the holy basil here and cook for 1 more min. Turn off the heat and serve hot. Sprinkle with a dash of fresh lime juice on top if desired.
Notes
This recipe can double up very easily for a larger family or crowd. It also serves well as leftovers for the next day or two.
- Category: Recipes
- Method: Stir fry
- Cuisine: Thai
Keywords: Drunken noodles. Thai drunken noodles. Pad Kee Mao. Spicy Thai noodles stir fry.
I forgot to mention that we were able to make this GLUTEN-FREE! We used coco aminos in place of the dark soy sauce, and gluten-free soy sauce for the normal soy sauce. The rice noodles were already gluten-free, so this dish is easily adaptable for celiac/gluten-intolerant folks! It’s delicious.
This is my absolute favorite recipe from Simply Suwanee, which is saying something because we use several of her recipes on a regular basis (that cashew chicken and the red curry...🤤). If you like Thai food at all, you’ve *got* to try this one. It’s mouthwateringly delicious!
★★★★★
Thank you Angela for coming by and such compliment! (O: I'd love to hear how these recipes turn out for you! xo
Suwanee, your blog is gorgeous! And I have eaten your cooking so I cannot wait to try your recipes. This is our favorite dish and how Rob and I always rate a Thai restaurant, so we will definitely try this one. Thank you for sharing your talents!
This recipe is so delicious and easy to follow. Thanks Suwanee!
★★★★★
Thanks Cassie. I honestly have never used coco aminos but here’s my suggestion. Mix honey in w the gf soy sauce for the sweetness and thickness texture like the sweet soy sauce. Molasses is also another option mixed in w gf soy sauce. Sweet dark soy sauce is made from molasses, so this option will be close! I may have to experiment too now! 😁
I cannot wait to try this recipe! I have 2 questions for you though as I may have to make some adaptations due to food allergies:
1) do you think I could use coco aminos instead of the sweet dark soy sauce? I can easily find gluten-free soy sauce, but not so much the sweet dark soy sauce. I’m wondering if coco aminos would be an acceptable substitute given that it’s sweet?
2) Gluten-free soy sauce often tastes saltier. Would you recommend cutting the amount of salt, adding a little extra sugar, or leaving as-is?
I completely understand that you may not know the answers, so I may just have to experiment. I adore Thai food though, so I’m willing to take the risk!! Can’t wait to hear more. Your website and photography are gorgeous. ❤️
★★★★★