Name: Drunken Noodles with Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 8 ounces flat, wide dried rice noodles; 1 teaspoon sesame oil; 4 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 tablespoons fish sauce; 2 tablespoons brown sugar; ½ teaspoon pepper; ½ teaspoon ground ginger; 2 boneless skinless chicken breasts (butterflied, then sliced thin); 4 tablespoons vegetable or canola oil (divided); 2 cloves garlic (pressed); 1 Thai bird’s eye chili (chopped; wear gloves or wash hands after handling); 15 ounce canned whole baby corn (cut in half and quartered); 1 red bell pepper (sliced); 10 snow peas; 2 green onions (sliced); 1 cup Thai holy basil (torn into small pieces); Chopped green onions; More holy basil leaves

Jump to Recipe· 4.1 from 10 reviews

If you love bold flavors that pack a punch and noodles that soak up every bit of delicious sauce, you are going to adore this Drunken Noodles with Chicken Recipe. It’s a vibrant, spicy Thai stir-fry that combines tender chicken, wide rice noodles, fresh vegetables, and fragrant holy basil for an unforgettable meal. The sauce brings a perfect balance of salty, sweet, and umami that clings to each noodle strand, making every bite a celebration of texture and taste. Whether you’re cooking a weeknight dinner or craving something exotic and comforting, this dish delivers satisfying results with simple, accessible ingredients.

Ingredients You’ll Need

A white pan filled with many small pieces of cooked chicken in a golden brown color, spread evenly across the pan. The chicken pieces have a slightly crispy texture with some darker spots, showing they are nicely cooked. Around the pan, there are red chili peppers, garlic cloves, and a few green basil leaves placed on a white marbled surface, creating a fresh and clean setting. Photo taken with an iphone --ar 4:5 --v 7

These ingredients come together beautifully to create layers of flavor and texture in your Drunken Noodles with Chicken Recipe. Each element plays a crucial role, from the silky noodles that carry the sauce to the crunchy vegetables that add freshness and bite.

8 ounces flat, wide dried rice noodles: The backbone of the dish, they absorb the sauce and provide a chewy, satisfying texture.
1 teaspoon sesame oil: Adds a subtle nuttiness that rounds out the flavors perfectly.
4 tablespoons soy sauce: Essential for that salty depth and color.
2 tablespoons oyster sauce: Brings a rich, slightly sweet umami note that elevates the dish.
2 tablespoons fish sauce: Intensifies the savory sophistication with its distinctive salty tang.
2 tablespoons brown sugar: Offers a mild sweetness to balance the heat and salt.
½ teaspoon pepper: Delivers gentle warmth and spice.
½ teaspoon ground ginger: Infuses a zesty, aromatic bite that enlivens the palate.
2 boneless skinless chicken breasts (butterflied, then sliced thin): Provides lean protein that cooks quickly and soaks up the marinade beautifully.
4 tablespoons vegetable or canola oil (divided): For a neutral, high-heat cooking oil that lets the ingredients shine.
2 cloves garlic (pressed): Adds pungent aroma and classic flavor.
1 Thai bird’s eye chili (chopped): Packs the signature fiery kick—handle with care!
15-ounce canned whole baby corn (cut in half and quartered): Adds a delightful crunch and visual interest.
1 red bell pepper (sliced): Offers sweetness and vibrant color.
10 snow peas: Bring crisp texture and fresh brightness.
2 green onions (sliced): Contribute a mild onion flavor and freshness.
1 cup Thai holy basil (torn into small pieces): This herb is pivotal, delivering an unmistakable peppery, slightly minty fragrance that defines the dish.
Optional garnish: chopped green onions and more basil: For a fresh finish that looks as good as it tastes.

How to Make Drunken Noodles with Chicken Recipe

Step 1: Prepare Your Ingredients

Before you start cooking, make sure everything is chopped, sliced, and ready to go because this dish moves fast once you turn on the heat. Preparing the sauce, marinating the chicken, and soaking the noodles ahead of time sets you up for success and stress-free cooking.

Step 2: Mix the Sauce and Marinate the Chicken

Combine soy sauce, oyster sauce, fish sauce, brown sugar, pepper, and ground ginger in a medium bowl. Stir well to create a harmonious sauce that will infuse the chicken and noodles with flavor. Pour a third of this sauce over your sliced chicken, toss to coat, and refrigerate for 20 to 30 minutes. This step ensures the chicken becomes flavorful and tender.

Step 3: Soak and Toss the Noodles

While the chicken marinates, cover the dried rice noodles with boiling water and let them soften for about 10 minutes, stirring occasionally to prevent clumping. Drain and rinse them well with cold water to stop the cooking. Toss the noodles with sesame oil, which prevents sticking and adds a subtle aroma. Set aside until you’re ready to toss everything together.

Step 4: Cook the Chicken

Heat 2 tablespoons of oil in a wok or large skillet over medium heat, then add the marinated chicken. Cook until the chicken is done and nicely browned, about 4-5 minutes, then remove it from the pan and set aside. Cooking the chicken separately helps you maintain a perfect texture and prevents overcrowding.

Step 5: Stir-Fry Vegetables and Aromatics

Turn the heat up to medium-high and add the remaining oil to the hot skillet. Toss in the garlic, chopped chili, baby corn, red bell pepper, and snow peas. Stir constantly for about 2 minutes to awaken their flavors and achieve a slight crunch. Add the green onions and torn holy basil, cooking for an additional minute until fragrant.

Step 6: Combine and Finish Cooking

Return the cooked chicken to the skillet and stir everything together. Pour in the reserved sauce along with the garlic and chili mixture, then gently add the noodles. Stir frequently for about 5 minutes, allowing the noodles to soak up the sauce and develop the perfect texture. Be patient and keep turning the noodles to ensure every strand is coated in that beautiful sauce.

Step 7: Serve Immediately

Once everything is hot and well combined, take the skillet off the heat and plate your Drunken Noodles with Chicken Recipe immediately. The vibrant colors and intoxicating aromas make it a feast for the senses.

How to Serve Drunken Noodles with Chicken Recipe

A white bowl filled with wide, flat light brown noodles as the base layer, mixed with pieces of light brown chicken, bright green snap peas, small yellow baby corn, and slices of vibrant red bell pepper spread evenly on top; scattered small chopped green onions add a fresh green touch, all sitting on a rustic wooden surface with a white marbled texture visible around the edges, accompanied by light-colored chopsticks and a small bowl of white pickled vegetables in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh chopped green onions and extra torn basil leaves on top not only adds visual appeal but also boosts the herbal aroma and freshness of the dish. A sprinkle of crushed peanuts can add a lovely crunch if you want a bit of contrast.

Side Dishes

Serve this dish alongside a simple cucumber salad or a bowl of steamed jasmine rice to complement the strong flavors. Light, refreshing sides help balance the spice and richness, making the meal well-rounded and enjoyable.

Creative Ways to Present

For a fun twist, serve your Drunken Noodles in individual banana leaf bowls or colorful Asian-style bowls to enhance the dining experience. You can also top it with a fried egg for extra indulgence or some fresh lime wedges to squeeze for a zesty finish.

Make Ahead and Storage

Storing Leftovers

Leftovers of the Drunken Noodles with Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors intensify overnight, but the noodles may absorb more sauce and become softer.

Freezing

While you can freeze this dish in airtight containers for up to 2 months, the texture of the noodles may change slightly after thawing. For best results, freeze the cooked chicken and sauce separately from the noodles and vegetables.

Reheating

Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce and prevent the noodles from drying out. Avoid microwaving if possible, as this can make the noodles gummy.

FAQs

Can I use a different type of noodle for Drunken Noodles with Chicken Recipe?

Absolutely! While flat, wide rice noodles are traditional and absorb the sauce wonderfully, you can also use pad thai noodles or even fresh rice stick noodles. Just be sure to adjust soaking and cooking times accordingly.

What if I can’t find Thai holy basil?

If holy basil is unavailable, you can substitute with regular sweet basil or even fresh mint leaves for a different but still pleasant herbal note. The flavor will vary slightly but the dish will still be delicious.

How spicy is this dish and can I adjust it?

Drunken Noodles with Chicken Recipe is moderately spicy thanks to the bird’s eye chili, but you can control the heat by reducing or omitting the chili or adding more if you like a fiery kick.

Can I make this recipe vegetarian or vegan?

Yes! Swap the chicken for tofu or mixed vegetables and replace fish sauce with soy sauce or tamari. Keep the other ingredients the same for a fulfilling plant-based option.

Is it important to marinate the chicken?

Marinating enhances the chicken’s flavor and helps tenderize it, but if you’re short on time, tossing the chicken directly into the sauce as it cooks will still yield a tasty result.

Final Thoughts

If you’re craving something exciting, fresh, and packed with flavor, this Drunken Noodles with Chicken Recipe is just the ticket. It’s a wonderful way to bring Thai street food vibes into your kitchen with an easy, approachable method. Dive in, savor every bite, and enjoy the boldness of this classic dish with friends and family!