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30 Minute Better Than Takeout Thai Drunken Noodles…with all the summer vegetables. Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Thai sauce with lean chicken, zucchini, garden fresh bell peppers, carrots, and summer basil. Every bite is filled with saucy noodles, delicious vegetables, and hints of sweet basil. It’s so good and much healthier than something you might find at your favorite Thai place. Major bonus? This is made mostly in one pan and without the use of your oven.

overhead photo of Better Than Takeout Thai Drunken Noodles with chopstick resting on bowl and basil on wood surface

Something about August and this time before “back to school” always leaves me inspired to create quick-cooking Asian inspired recipes. Growing up, my dad would often make us chicken stir fry on busy nights. Especially during the late August and early September days when school was starting back up. With six kids all in school, and a newborn baby, our house was beyond chaotic, so quick-cooking stir fry was a go-to for my dad.

He’d simply cook the chicken with plenty of soy sauce, then throw in whatever he had growing in his summer garden…usually an abundance of bell peppers and fresh basil. He’d serve his stir fry over rice and top with peanuts. My dad kept his stir fry incredibly simple, full of vegetables, and a touch on the salty side. I remember it being so so good, but of course, I was just a kid.

Looking back Dad’s probably could have used a little more flavor and a touch more color. But we didn’t care, we all thought his stir fry was the bomb. I’ve made a lot of stir fry recipes since those days of eating dads. And I must say, I think I’ve gotten pretty good. Just a few weeks ago I shared a simple sweet Thai basil chicken, and last summer it was weeknight udon noodles. Today? It’s all about these Thai drunken noodles, a dish I’ve been wanting to make for years now.

side angle photo of Better Than Takeout Thai Drunken Noodles in cooking pot with tongs pulling the noodles out of the pot

If you’ve ever had drunken noodles at your favorite Thai restaurant then you know that these noodles are spicy, saucy, and a touch sweet. Very classic to many Thai dishes.

There are a lot of different ways people make drunken noodles, but more often than not, they’re made with a mix of chicken, rice noodles, fresh chili peppers, soy sauce, oyster sauce, fish sauce, and plenty of Thai basil. I’ve actually kept these flavors all pretty similar, but my big addition? Lots more vegetables. I’m talking fresh zucchini, bell peppers, and carrots. I figured with a fridge full of produce, why not toss them all in with my drunken noodles?

The vegetables soak up all the sauce and become highly addictive. In fact, I might like the vegetables more than the noodles.

side angle photo of Better Than Takeout Thai Drunken Noodles with chopsticks resting on bowl

So here’s how you make these saucy, spicy drunken noodles. You ready for this? It’s very quick and simple.

Start out by boiling the rice noodles according to package directions. I like these rice noodles best. They’re a wide-cut noodle and really hold up well to all the sauce.

While the noodles are boiling, make the sauce. It’s a mix of soy sauce (you can also use coconut aminos as well), oyster sauce, and fish sauce. I then thin the sauce with a touch of water, which helps to balance all the saltiness.

Next, stir the chicken with shallots, garlic, and green onions. Add the vegetables, cook some more, pour in the sauce, add the noodles, toss, toss, toss. As soon as the sauce begins to thicken around the noodles stir in the basil. Once the basil hits the heat, it immediately begins to wilt…and yes, this also smells incredible.

Here’s the trick, once you’ve added the basil, the noodles really need to be plated and served. If you allow the noodles to sit too long in the sauce, they will soak it all up. Therefore, serve as soon as the noodles are done cooking and be sure to top with plenty of fresh basil.

overhead close up photo of Better Than Takeout Thai Drunken Noodles

If you are a vegetarian, you can easily omit the chicken from this recipe. I’d recommend adding sliced mushrooms or an addition bell pepper. Then just swap the fish sauce for additional soy sauce, and use hoisin sauce in place of oyster sauce. They won’t be traditional drunken noodles, but they’ll still be insanely delicious.

My favorite part? These noodles are so good leftover and would perfect for packing up for lunch the following day. My suggestion? Add salty peanuts to give the noodles a flavor lift and a little crunch too. Delish.

And with that, what do you think? Should we just make the second Wednesday of the month “better than takeout” night here on HBH? I’m clearly loving these fakeout, takeout recipes, so maybe I should just make them a monthly thing?

OH, and you know what could be fun? What if we even cooked these “takeout” recipes together on Instagram?! Let me know what you think!

Until then, let’s plan on drunken noodles tonight? YES.

side angled photo of Better Than Takeout Thai Drunken Noodles with chopsticks pulling noodles out of the bowl to eat

If you make these better than takeout Thai drunken noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch The How To Video:

Better Than Takeout Thai Drunken Noodles

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 426 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Cook the rice noodles according to package directions. Drain.
    2. Combine the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water in a bowl. 
    3. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken, if using. Season with black pepper and brown all over. Add the shallots, garlic, Fresno peppers, and green onions. Cook another 2-3 minutes, until the shallots are soft and the garlic is fragrant. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes.
    4. Stir in the noodles, carrots, and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil. Enjoy! 
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  1. 5 stars
    Seriously loved this recipe! I didn’t like the noodles, so I substituted it for rice and loved it! Definitely will be making it again!

    1. Hey Jordan,
      Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT

  2. 5 stars
    I’ve tried lots of Thai noodle dishes and this was by far the best! I did make sure to run cold water over the cooked noodles immediately and keep stirring because mine often end up gloopy. The flavors were fresh and bright. I used a frozen seafood medley for the protein, and just sauteed it first and took it out, then added it in with the noodles at the end.

    1. Hi Linda,
      Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT

    1. Hi Jackie,
      You could use soy sauce in place of the fish/oyster sauce. Please let me know if you have any other questions, I hope you love this recipe! xT

  3. Excellent. I subbed cauliflower for zucchini and used Tinkyada brown rice lasagna noodles torn down the middle and it was just like our favorite restaurant! So happy to have the recipe, thanks!

    1. Hey Lorrie,
      Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx

  4. 5 stars
    In the words of my boyfriend “This is the best thing you have ever made!”

    I made the regular version (which was delicious) but I also made a my own Keto friendly version for my boyfriend. For his I swapped out the noodle with spaghetti squash and I used a sugar free pancake syrup in place of the maple syrup. I also omitted the carrots in his and doubled the amount of chicken. He LOVED it!

    We will definitely add this to our standard menu rotation! Thank you!!!

    1. Hey Taylor,
      Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try! Thanks for sharing what worked well for you!🍂 xT

  5. Hey! The rice noodle link you shared don’t look like the noodles used in the picture- they look wider, is that the correct link?!

    1. Hi Devon,
      I’m not always able to link the EXACT product that I used…any rice noodles you enjoy will work here! I hope you love this recipe! xTieghan

  6. 5 stars
    This recipe will not disappoint! Followed the recipe with one exception. Substituted wide egg noodles because that is what was in the pantry. The family really enjoyed the meal. Thank you for a great recipe.

    1. Hi Mary,
      Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

    1. Hi Danielle,
      Amazing!! I love to hear that this recipe was tasty, thanks so much for making it and sharing your review:) xTieghan

  7. 4 stars
    Very good! The extra veggies were good, although I’m not sure I’d add carrots again. I used just one jalapeno and that was plenty spicy. Next time might use chopped dried red chili pepper. Basically kept everything else the same, minor exceptions: used dark soy sauce for its deepness, we didn’t have wide rice noodles so I used thin rice noodles; used hot honey; used dried Thai basil, not fresh. Will make again!

    1. Hi Deborah,
      Happy Wednesday! I love to hear that this recipe was tasty, thanks for making it! Thanks for sharing your feedback! xxT

  8. 5 stars
    We love Thai food and I was skeptical that this would measure up. It did! It was just amazing with all the veggies and the wider rice noodles. Such a wonderful flavor with the Fresno chiles and the succulent sauce-this moves high up in our list of HBH recipes we’ve tried!

    1. Hey Lucy,
      Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! xTieghan

    1. Hey Joshua,
      Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! xTieghan

  9. 5 stars
    I made this with GF soba noodles, subbed tofu instead of chicken, and used baby bok, mushroom, peppers and jalapeño + carrots! Turned out with such good flavor and color added to the dish.

    1. Hey Melissa,
      Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan

  10. 5 stars
    I absolutely love these Drunken Noodles. Tieghan I’ve been making this since you posted it in 2019 on IG. I always double the recipe and I love that you can add nearly any veggies in your fridge! I’ve added broccoli before and kale! I’ve also used cilantro instead of basil when I didn’t have it on hand. Looking forward to receiving your latest cookbook “Every Day”!!!!!!

    1. Hey Kemberly,
      Happy Friday!! I am thrilled that you have been enjoying this recipe for so long, thanks so much for making it!! xx