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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: 274 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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Ingredients

Instructions

  • 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! 

horizontal photo of Better Than Takeout Thai Drunken Noodles

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Comments

    1. Hey Nicole,
      Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  1. 1 star
    Way too salty even with the low sodium soy sauce. Get ready to throw the dish out and have plan b if you intend on making this dish. 1 tablespoon of oyster sauce max.

  2. SO GOOD! I suck at cooking and even by following recipes, the flavor just doesn’t hit the spot more often than not for me. But this recipe is delicious! I didn’t have some things on hand so I’m sure following the recipe straight through would be stellar. I changed up the sauce a tiny bit due to what I had on hand: used tamari instead of soy sauce, added minced ginger, and added Korean red pepper flakes. Thank you for the recipe!

    1. Hey Amanda,
      Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan

  3. 5 stars
    So good! Our fave place for drunken noodles was closed. So I decided to make our own. I love Thai spicy so I added crushed red peppers and red chili garlic sauce. I currently cannot feel my lips! We will definitely make this again!

    1. Hey Allison,
      Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan

  4. Looooved this! My husband and I are vegetarian so we made the suggested alterations- (and I added ginger) so good! Definitely keeping this to remake!

    1. Hey Kelsey,
      Thanks a lot for giving this recipe a try, I am so glad to hear that it was enjoyed!! xxTieghan

  5. 5 stars
    I made this for lunch today. Great flavor. Has a kick. In lieu of putting zucchini in, I used zoodles instead of noodles.

    1. Hey Julie,
      Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan

  6. 5 stars
    Made this recipe with Udon noodles. Absolutely delicious!! Definitely adding this as a keeper!!
    Thanks for the recipe!!

  7. 1 star
    Woah salty!!! Smelled good while cooking it but when I went to taste for seasoning I was so surprised at how crazy salty it was! I can taste the flavor profile that it’s going for, but it’s so overwhelmed by the salt. I poured off the sauce and tried to dilute with water but the damage was done and it was inedible for me. Bummer. I recommend checking the sauce to your preferred tastes before adding it to the pan because it’s got quite a few salty ingredients and it’s only going to concentrate from there. Good luck everyone, I’m going to drink some more water…

    1. The soy sauce you use can be the prime factor in the overall saltiness. But, additionally, the oyster sauce you use can be too. Thai oyster sauce, like Maekura, is less salty than most Chinese oyster sauces.

    1. Hey Marianne,
      You could use soy sauce in place of the fish sauce. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Kim,
      Just omit the jalapeño peppers:) I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  8. 5 stars
    These are super delicious and easy! The hardest part was cutting the vegetables which is obviously simple. My husband loved them as well. I can’t wait for lunch leftovers tomorrow!

    1. Hey Katie,
      Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan

    1. Hey Katie,
      Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan

  9. 5 stars
    I don’t know whether to thank you or curse you, but my husband will never let us order from the Thai place again, I swear! It was super delicious.

    1. Hi Jennifer,
      Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan

    1. Hey Helene,
      Sure, that will also work well for you! I hope you love this dish, please let me know if you give it a try! xTieghan

  10. 5 stars
    We have been wanting to try a Thai noodle dish for a long time and grew some Thai basil this year. This recipe is perfect. Not too hot so the kids could try, but you could always up the heat if you like.
    It was delicious and will definitely satisfy that need for Thai takeout.

    1. Hey Curtis,
      Happy Sunday! I am thrilled that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  11. How many people does this recipe feed? If it’s only 8 oz of noodles I’m guessing 2. There’s no serving size listed. Would you agree? I need to feed 4 adults so I’m thinking I’ll double the recipe.

    1. Hey Christi,
      This recipe will feed 4 people, but if you want leftovers I would recommend doubling the recipe. I hope you love the dish, please let me know if you give it a try! xTieghan

  12. I’m going to be making these noodles this week . …since my husband and I are both counting calories I need to know the serving size…they sound soo delicious and I can’t wait to try them …Thank you

    1. Hey Leah,
      Sorry I do not have an exact serving size, an individual bowl full of soup and noodles it what I would go off of. I hope you love the recipe, please let me know if you give it a try! xTieghan

  13. I would like to buy the cookbook that this and some other posted recipes are in. Unfortunately they cookbook is not noted with your recipes. Which cookbook is this recipe from?

    1. Hey Todd,
      None of these recipes are in my cookbooks. Any recipe that you see online is only online, the recipes that are in the cookbooks are exclusive to the books. Please let me know if you have any other questions! xTieghan

  14. 5 stars
    I doubled this recipe as I feed a large brood, lol! Nothing but rave reviews from the family. So incredibly tasty. Will definitely make again! Ty!

  15. 5 stars
    Tieghan your recipes never fail and was excited to make these for my husband, as he loves and been craving Asian noodles! They were superb and a hit! I did sub the chiles with dried chili de arbol and whoa! Spicy but definitely delicious 😋 also added a garnish of sriracha roasted cashews!
    This dish will be a regular in our weekly menu, thanks so much Tieghan 🤗

    1. Hey Anita,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan

    1. Hey Sarah.
      I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan

  16. 4 stars
    Just made it and the flavors were delicious, the veggies combo was perfect. Only didn’t give 5 stars because rice noodles are not right for this. Egg noodles would be MUCH better. In my opinion, using Rice noodles ruins the whole dish. Rice noodles are gummy, sticky, and moosh together. I have a hard time believing that the noodles used in the video are actually Rice noodles.

    1. Hey Steven,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

    2. This recipe is traditionally made with rice noodles but to prepare them you just soak them in warm water. If you boiled them or soaked for too long they will be very mushy.

    3. This is a Thai-influenced dish. I promise rice noodles are the correct choice. :o)
      The trick with rice noodles is that you have to work quickly. You can’t let them sit.

  17. 5 stars
    I made this tonight and it was phenomenal! Everything I love about a noodle dish–the only change I made was I added some broccoli. and cauliflower that I wanted to use up. More veggies always a good thing!

    1. Hey Heidi,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

    1. Hey David,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

    1. Hey Kim,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

  18. What can I use to replace the fish and oyster sauce? I saw hoisin in the comments below but would I substitute that for both?

    1. Hey Shanthi,
      I would just use hoisin and soy sauce, both of the fish and oyster sauce add such great flavor though:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    Wow! I have never left a comment on a recipe. This was fabulous and can’t wait to make it again!!! I am also making Teigan’s overnight chai cinnamon rolls, can’t wait for breakfast. Thanks for the awesome Saturday dinner and Su day breakfast.

  20. 4 stars
    This was my first time trying out a recipe from this website and it did not disappoint! Not sure if the brand of sauces I used altered the flavor, but I found it slightly bland so I added juice from half a lime to enhance the tanginess of the dish.

  21. 3 stars
    We had this for dinner last night. I had high hopes – such an amazing ingredient list. Loved that it was a “one pot” meal. We were disappointed in the sauce, though. It just didn’t feel like the flavors all pulled together with the sauce and it was kind of just “meh.”

    1. Hey Miranda,
      So sorry you did not enjoy the recipe, please let me know if I can help in anyway. Happy Holidays! xTieghan

  22. It was so good! I’ve stopped cooking mid covid bc i was exhausted but finally felt like I had enough energy for a simple recipe. This was like a restaurant drunken noodle. Not hard/complicated. I used mushrooms instead of chicken. Didn’t have the peppers so added chili flakes at the end plus a bit more honey (I like mine sweeter). As with all your recipes, amazing!

  23. 5 stars
    It really is better than takeout! I use coconut sugar instead of honey or maple, which I think gives it even more authentic flavor. And of course, I’m super glad I grew Thai basil this year, which gives much more depth to this dish vs Italian basil.

  24. 5 stars
    Finally made this for dinner tonight – it was delicious and the instructions were easy to follow. I only used one jalapeño pepper and it was perfect for me. (I usually order a 2 on a scale of 1-5 at Thai restaurants). I’ll definitely be making this one again. Thank you!

  25. 5 stars
    Loved it! I subbed in broccoli florets instead of the chicken. We also topped with some chopped peanuts.
    Next time I will increase the honey but all of us loved it. I doubled the recipe to feed 5 of us and lunch tomorrow.

  26. 5 stars
    This recipe was delicious! I substituted brocoli for zucchini, and I grilled chicken marinated in a ginger-garlic sauce. Will be making this again!

  27. 5 stars
    I made this last night and it was amazing!! I read all of the comments before hand, and was sort of prepared for it to come out thin (at which point I was going to turn it into a wok like my favorite Thai restaurant and serve it with rice instead of noodles). But it ended up being perfect and looked just like the photo. Putting this in our recipe binder and regular rotation! I highly recommend taking other posters advice on the rice noodles (immediately rinsing with cold water and splashing with oil so they don’t get mushy and turn into a lump). We also added a good deal of red pepper flakes, because we like it spicy. We reserved half of the sauce, veggies, and chicken into a separate bowl, and plan to reheat it for dinner tonight and then mix in the rice noodles, can’t wait! Thanks again, you always have the best recipes and we all appreciate you sharing your gift <3

  28. 5 stars
    Made this for dinner tonight subbing some crispy baked tofu for the chicken. It was absolutely amazing – will definitely become a regular meal in my house!

  29. 5 stars
    OMG another amazing recipe from Teagan! I have made this several times and it is a crowd pleaser 🙂 This recipe was the first time I tried Oyster Sauce and it is SOO good! You have got to try this!

  30. 5 stars
    I just made this for dinner. It was amazing!! The recipe was simple and so flavorful. Next time I’ll try a spicier chili 😉

  31. This noodle recipe is outstanding!!!! I felt a good bit of prep for first time making it but very worth it! Yum!!

    1. Hey Liz,
      Lo Mein noodles would be totally fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. 5 stars
    I have tried so many of your recipes and NOT ONE HAS BEEN BAD!! My husband is a happy camper!! Thank you for helping me get out of my cooking rut!!

    1. Hey Ian,
      If you read the blog post, I explain all of this info:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. 5 stars
    Made this tonight for a quick dinner. The prep took longer than the cooking process but it was worth it. My husband is a vegetarian so I made the veggie substitutions and used tofu instead of chicken.

  34. 5 stars
    This was spot on! I loved that there was a little extra sauce to keep all the noodles moist. I just added a tiny bit of sriracha to the sauce and jalapeño with the veggies to get a little extra kick like the local restaurants and it was perfection <3 definitely recommend!

  35. What could I use instead of fish sauce and oyster sauce? We have fish allergies to accommodate here.

    1. Hey Protima,
      I would recommend using soy sauce and hoisin sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  36. 5 stars
    These noodles are so amazing! I love the sauce for this one. Will definitely make it as my go-to dinner for sure!

  37. 5 stars
    This was yummy! I had to sub the chicken with tofu, but planning to make again with chicken. Thank you for sharing your recipe!

  38. 1 star
    This is WAY too salty, even with low sodium soy sauce. I knew 3 TBL of oyster sauce seemed like too much (34% of your DV sodium in one TBL) but I tried it anyway. I added a bunch of fresh lime juice to cut the salt a bit but it didn’t help much. Other recipes here have been tasty but this needs some ingredient to give it volume that isn’t so salty.

    1. Hi Crystal! I am really sorry to hear that! Please let me know if there is anything I can help with! Otherwise, I hope you still love some other recipes of mine! xTieghan

  39. 2 stars
    I absolutely love 99% of Half Baked Harvest recipes, so I was surprised that we didn’t like this one. Like a few of the reviews I read, it was super salty, and the sauce just fell flat for us. I’m surprised to read so many people saying it’s amazing. It was ok for us. We have made many, many versions of drunken noodles because we love them, and have had some really amazing ones, so maybe people just haven’t made a lot of drunken noodles before. At any rate, we will continue trying Half Baked Harvest recipes because generally they are spot on and some of our favorite dinners! But we will skip this one.

    1. Hi Doris! I am sorry this one did not work out well for you! Please let me know if there is anything I can help with! xTieghan

  40. 5 stars
    Just made this quick dish as I had the ingredients on hand, minus the fish sauce that I did not realize that I was out of. Excellent. Highly recommend.

  41. 5 stars
    I made this today before my workout. I was worried about reheating when I came home but it reheated beautifully! These noodles hit the spot!

  42. 3 stars
    It was pretty good the first night but wasn’t a huge winner. The leftovers were incredibly salty so we didn’t keep them.

  43. 5 stars
    I love this recipe, so easy and so good! The only change I make is due to my dislike for fish sauce. I have been testing alternatives and I use a soy sauce + rice vinegar 50/50 split instead of the sauce. Other than my own personal preference with that one flavor this recipe is perfect as is! It has become a regular recipe in our house! Looove

  44. 5 stars
    Another hit for my family! Super delicious. I still think that preparation takes much longer, just chopping and slicing all the vegetables takes quite some time, but other than that a really delicious dinner. I hope I can snap a picture of the leftovers tomorrow before they are gone and will then tag you in Instagram. Thank you!

    Oh, and we are two people and it is definitely enough for 4 hungry people, maybe 5.

    Thank you for also offering metric measurements!

  45. Made this last weekend.. have to say.. A M A Z I N G!
    thanks for the recipe! definitely saving it for the future..

  46. 5 stars
    I’ve made this twice now and absolutely love the recipe! Easy to make and I usually always have the ingredients on hand. Thanks!

  47. This is excellent. So much flavor. I had lots of carrots and squash so I did not use the chicken this time. This is definitely a recipe I will be sharing. 😋😄

  48. This was great, amazing flavor! But why didnt my sauce come out as dark or thick as it appears in the photo? 🙁

    1. Hi Amy,
      Thanks for trying the recipe! I am wondering if you needed to let the sauce thicken a little longer to get the dark coloring. xTieghan

  49. 4 stars
    Super delicious! I’m giving it 4 stars because I thought it needed a full pound of chicken to feed 6 people. It was also a little too salty for me, but I wasn’t able to find low sodium soy sauce, so maybe that’s why. Next time I’m going to try it with tofu and the coconut aminos!

  50. 4 stars
    Delicious! I subbed in spinach and snap peas because we didn’t have zucchini and it was still super yummy. A bit on the salty side so I would recommend low-sodium soy sauce.

  51. This was yummy but not really a 30 minute recipe. I am a pretty fast with the veggie prep and that took me a good 30 minutes. I guess had I chopped the zucchini and carrots it would have gone faster.

  52. 5 stars
    This is awesome! We added a little extra honey and some lime to ours and it made it taste just like my favorite restaurant’s recipe!

  53. 5 stars
    Very good twist to traditional drunken noodles! So good, so easy to make. Even our pickiest eater (VERY picky 9 yr old) loved the sauce with chicken and noodles! Will definitely put this recipe in the monthly rotation! 🙂

  54. Made this tonight and it was amazing! Admittedly, I’ve been going through your site and making all of the recipes. Each one has been so amazing. Thank you, thank you!

  55. 5 stars
    Made this tonight and it was amazing! Admittedly, I’ve been going through your site and making all of the recipes. Each one has been so amazing. Thank you, thank you!

  56. 5 stars
    Oh my gosh, this was delicious! I added some crushed cashew nuts at the end which added some extra crunch! Definitely going to make this again soon 😊

  57. 5 stars
    Soo incredibly delicious!! One of my favorite HBH recipes! Also easy, and a great way to get in a lot of veggies 🙂

  58. 5 stars
    This is one of the best recipes I’ve ever tried, it truly is better than takeout from our local Thai restaurant. It really comes together at the end when you add the carrots and basil. Many many thanks for this! Prep time was definitely not 15 minutes for me, more like 45 minutes to an hour but completely worth it!

  59. I thought the flavor was good but my sauce wasn’t as dark as the picture, not sure what I did wrong.
    Thanks for sharing.

  60. The sauce in the photos looks so thick and sticky…but mine was completely watery and didn’t stick to the noodles at all. Any idea what I did wrong?

    1. Hi Robyn,
      Try simmering the sauce longer next time or adding a little corn starch to thicken it up! I hope this helps! xTieghan

    1. Hi Hetal! I find them at my local grocery store or on thrive market! I hope this helps! xTieghan

  61. 5 stars
    I have recently found your blog and am loving your recipes! This noodle dish was amazing!!! Thank you

  62. 2 stars
    Oof. I really wanted to like this but it came out so salty that it was basically inedible. Not a recipe I would make again.

    1. Hi Emma! I am really sorry to hear that! Please let me know if there is anything I can help with! I hope you enjoy some other recipes of mine! xTieghan

    1. Hi Whitney! I just buy them at my local supermarket in the Asian foods section! You could also find them on amazon. I hope you love this recipe! xTieghan

  63. 5 stars
    This was delicious! Next time, I will double the recipe for my husband and our 2 children. Thanks!! 😀

    1. I am so glad you enjoyed this Stephanie! Thank you so much for trying it! I hope you are all staying well! xTieghan

  64. 2 stars
    As others have said, this recipe is SO salty. I used less than what the recipe called for because it seemed like a lot, and I was STILL rummaging through my pantry to find something to cut the saltiness. Added more acid (vinegar and lemon juice) and added more plain noodles. Nothing worked. I’m sad this wasn’t a win for me.

    1. Hi Stephanie! I am sorry to hear that! Please let me know if anything could have gone wrong/ anything I can help with! xTieghan

    1. Hi Sarah! It should not change the flavor too much! I hope you love this recipe! Please let me know if you have any other questions! xTieghan

  65. 4 stars
    These noodles were delicious, but the recipe missed the mark on telling you how to prevent gummy noodles. Since making this recipe I have done some research on the topic and it’s suggested that if cooking & setting the noodles aside you should strain them, run them under cool/cold water, and then splash them with a bit of oil to prevent a gummy starchy noodle mess. This tip would have significantly improved this recipe. It was still enjoyable, but it would have been perfection had I known how to keep the noodles from being gummy and breaking.

  66. 5 stars
    So delicious!! Recipe is true to its name! I had to use the thin rice noodles as I could not find the wide, but it did not detract from the dish at all. My husband had taken down 2 helpings while I was still working on my first, lol. Thanks for the recipe. It really was a bright spot in the middle of this pandemic.

  67. This recipe is so good and flavorful! Question: my sauce did not come out as dark as what is pictured.. do you know why this may be? Flavor was still there though!

    1. Hi Abby,
      Did you adjust the recipe at all? If you want a darker sauce try simmering for a bit longer. Please let me know if you have any other questions! xTieghan

  68. 5 stars
    My husband eats Asian food to show me love. Happy he enjoyed these noodles! And yes, they are better than takeout.

  69. 5 stars
    So simple. I was able to substitute different things. I didn’t have wide rice noodles, but had spaghetti noodles. I also added whatever vegetables I had in my fridge. Kept the sauce 100% the same. So so sooo delicious and simple!!!! Thank you!

  70. 4 stars
    The stir fry tastes heavenly but the sauce didn’t seem nearly enough for the noodles despite doubling it at the suggestion of a friend and somehow wasn’t as thick as it looks in the pictures so it didn’t coat the noodles. The veggies and chicken tasted heavenly though.

    I used onion instead of shallots, added crushed red chillies, and used dried basil because I didn’t have any fresh. Flavour was still amazing.

    Served with crushed roasted peanuts on the side.

    Thanks!!!

  71. 5 stars
    This was so good & easy! Made a lot too so I’ll get to enjoy it as leftovers all over again ☺️ I ended up subbing egg noodles and using green beans instead of zucchini since that’s all I have during this quarantine/lockdown. Love having recipes in the rotation that you can tweak based on what you have and know it’ll still taste amazing! THANK YOU!

  72. 5 stars
    Oh my gosh!! This dish is awesome. I doubled the sauce, as I like my food more saucy, but the flavours are amazing! As the name states, this dish is better than take out.

  73. What flavor does oyster sauce give? I don’t have any and if I don’t buy some is there any sub? Thanks!

    1. HI! It is tangy and salty! You can use hoisin or ponzu sauce if you would like. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  74. 2 stars
    Way too salty. Couldn’t enjoy it. It needs to be taken into account how salty fish sauce is so 1/3 cup of soy sauce (even low sodium) is definitely too much. Looking at the recipe I knew better but wanted to try it as is first. I think I better stick to using my own judgement. 1, at most 2, tablespoons of soy sauce.

    1. Hi Akai! Thank you so much for trying this recipe, and I am sorry it was too salty for you. Please let me know if there is anything I can help you with! xTieghan

  75. 3 stars
    I made this meal tonight. Followed the directions precisely. While it was a very delicious Asian style noodle dish, I did not find that it matched the Drunken Noodle flavor profile that I am familiar with and was hoping for.

    1. Hi Kristen! I am sorry this was not how you expected, but I hope you still enjoyed it! Please let me know if there are any questions I can help with! xTieghan

    1. Hi! I have never frozen these noodles, so I am really not sure. I worry they could get a little soggy once thawed out. If you do freeze, let me know how it goes!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  76. What’s your recommendation if I’m making this a day in advance? I’ll re-heat before serving.
    Thx so much!!

    1. Hey Alex, you should store the noodles and broth separately, then warm them separately, then serve together as directed. That should work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  77. Love this recipe! Wondering what if anything you would serve as a side with this if having people over for dinner? Thanks 🙂

    1. Hi Hannah! I would mostly likely serve some appetizers and then maybe some steamed vegetables! Please let me know if there are any other questions I can help you with! xTieghan

  78. 5 stars
    This was a really delicious recipe. We subbed the chicken for thin strips of tofu, the oyster sauce for vegetarian oyster sauce and omitted the fish sauce. Despite all these changes, the dish came out wonderful and we will definitely making this again!

  79. 5 stars
    We have three teenagers in our house. One leans vegetarian, two are total carnivores, and my husband and I will eat anything that tastes good. 🙂 I was skeptical of the carnivores enjoying this recipe, but I was AMAZED to find that every single family member loved it. Thank you!!

  80. Anyone have a tried and true alt. for fish AND oyster sauce? I know there are vegetarian fish sauces but a brand recommendation would be much appreciated. Thanks! I hope to find a way to adapt this recipe

    1. Hi Monica! I so wish I could advise on this one, but I haven’t tried any vegetarian options! Hopefully someone can answer! xTieghan

  81. I just went to the store and realized I bought oyster flavored suace instead of oyster sauce. Do you think I can use this instead?

    1. Hey Jessica! I am sure that will be fine. It is an Asian sauce, correct?

      Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  82. So…after starting this recipe I realized to my horror that I didn’t have any basil. It still tasted pretty decent without it. I ended up throwing on some fresh cilantro which helped. I will definitely make this again. It was a bit salty, so I might play around with the amount of fish sauce.
    I did a “no oil” version and water sauteed the onion. I also used liquid aminos instead of soy, and added mushrooms and broccoli. Definitely a great recipe….
    I can’t wait to try it with basil. LOL

    1. Hi Joanne! That is so amazing to hear! Thank you for trying this and I hope you love it even more with basil! xTieghan

  83. 4 stars
    So, I love the recipe. But my husband and I find it very salty, even after using reduced sodium soy sauce. Suggestions? It’s very super salty.

    1. Hi Meagan, try reducing the amount of soy sauce to only 3 tablespoons. That will cut down on the salt. Please let me know if you have any other questions. I so glad you love this recipe! Thank you!! xTieghan

  84. 5 stars
    This was AMAZING!!! I made it as drunken fried rice because it’s my favorite. I used brown rice and fried it in a little avocado oil separately, then added it with the sauce and boiled it all together. For anyone wanting to make this vegetarian/vegan, I did so using this oyster sauce recipe: https://iheartumami.com/vegetarian-oyster-sauce/ , and I used 8 oz of mushrooms and a small head of broccoli in place of the chicken. I cooked the mushrooms and broccoli first and then followed the instructions. Thanks for another fantastic recipe, Tieghan!!!

  85. 5 stars
    We have been eating your dishes for weeks now. And this one like all the others was Great! You are an amazing cook and recipe writer.

    As Always, thank you!
    Cheryl

  86. 5 stars
    Made this tonight for my family. It was absolutely wonderful! So full of flavor and very easily comes together. I will be perusing for more of your recipes. Many thanks.

    1. Hi Chiara! Yes, hoisin sauce will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi there! Hoisin sauce will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  87. 5 stars
    I made a double batch of this last night for 8 people and it was gone in a flash. No leftovers. Everyone went back for seconds. I prepped everything in the morning and then it quickly came together at dinner time. Delicious. I followed the recipe exactly and wouldn’t change a thing. Thank You!!

    1. HI! Just add additional crushed red pepper flakes until the dish is spicy enough for you. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  88. All these “Looks great” comments are lovely but not helpful. I need to hear from people who have actually prepared and tasted. these recipes. Please!

  89. 5 stars
    The first time I ever had drunken noodles, they were fried and crispy. I was never able to find them cooked that way anywhere else. Any idea if that’s a standard way to make drunken noodles? I’m beginning to think it was just a mistake the cook made that night.

    1. HI! I have never had drunken noodles be fried or crispy, so that might just have been specific to the Chef who made them. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan

  90. Why do recipe “blogs” always put the actual recipe at the end of a longwinded explanation as to WHY the writer and the recipe came together? Whether or not it’s interesting it’s IS annoying to scroll thought a ton of story just to get to the recipe. I’m sure it’s good, they’s why it’s getting posted right? All yall do it. It’s annoying.

    1. Hi Charles! There is a “skip to recipe” button already at the top of my page for this reason.. If you would not like to read it, you don’t have to. xTieghan

  91. 5 stars
    This is an amazing recipe, I have made it once and getting ready to make it again. It was a hit with our guest. The only downfall is I did not make enough for leftovers.

  92. 5 stars
    I made this last night and it is definately going in our recipe book! It was easy and so so so good. A special treat, without having to take out! Any suggestions of how to add a peanut element to this? I felt like that was the only thing that could really hit this recipe out of the park!

    1. Hi Shaina, you can certainly add 2 tablespoons peanut butter to the sauce and then top with chopped peanuts. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  93. 1 star
    I’m sorry what were you trying to make? It definitely wasn’t drunken noodles… It definitely isn’t better than takeout. It looks nothing like the picture. Many of these comments highly rate the recipe when they haven’t even made it just based off of the picture. You will be highly disappointed if you think the end result will look anything like the picture. I would look for another recipe for drunken noodles or just order it from your favorite thai place.

    1. Hi Katie! Really sorry to hear this did not turn out well for you. Is there anything that could have gone wrong? I would love to help you out! xTieghan

  94. 5 stars
    The flavor of the sauce was spot on to my favorite local restaurant’s Drunken Noodles. I will be making this again, and again. Thx for the recipe.

  95. 5 stars
    This was super easy to make and really tasty! I love how many veggies there were.
    Will definitely make it again!

  96. 2 stars
    Way too much soy sauce. It overpowers the entire dish to the point I feel like I put a spoon full of salt in my mouth. 1 tbsp soy maximum.. No more.

  97. To be completely honest, this needs far less soy sauce. The sodium is very overpowering and not a true reflection of the dish in my opinion. Cut the soy down to a tbsp and your much closer to the true dish.

  98. This looks amazing. I saw hoisin sauce suggested as an alternative to the oyster sauce. Are there any Vegetarian alternatives you’d suggest For the Thai fish sauce?

    1. Hey Kylie! I recommend either omitting the fish sauce or using an equal amount of soy sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

    1. Hi Cory, I don’t know for sure, but I would say around 1 cup of noodles. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??

  99. 5 stars
    Drunken noodles from the local Thai place is one of my favorite comfort foods. I couldn’t find the wide noodles, so I used the regular pad thai type rice noodles. It was so delicious, I could cry. Thank you Tieghan!

  100. 3 stars
    1/3 a cup is way too much soy sauce. I had my suspicions so I dialed back a little bit and it was still too much soy sauce. After I tasted it I looked up other drunken noodle recipes and in similar quantities no one is adding close to 1/3 cup soy sauce (over 5 tablespoons). It’s a good recipe otherwise. It’s similar to a thai recipe I use for making long beans. To save I added more oyster sauce, some tiger sauce (sweet chili sauce), water, pepper, and doubled my vegetables.

    1. Hi! I am really sorry about that! I hope you love this recipe more with less soy and try some of my other recipes as well! xTieghan

  101. Made this for dinner last night and it was a hit! I added some broccoli and some yu choi to amp up the veggie content, tossed in some chopped turkey breast at the end (using up some leftovers!) I thought the sauce was spot-on! Served this with green papaya salad.

  102. 4 stars
    This was quite good but the author indicated prep time to be about 15 minutes so she must be a much faster chopper than I am! Lots of prep here but end result worth it

    1. Hi Shelia! I would use an equal amount of hoisin sauce. That will be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  103. 5 stars
    This recipe is AMAZING! My husband could not stop saying how fantastic it was, and he’d been skeptical when I told him what I was making. I didn’t change a thing and it turned out perfectly. I love all your better than takeout recipes – keep them coming please!

  104. 5 stars
    Salty, as most Asian noodles are….but so, so good! Definitely our favorite Thai noodle recipe that we’ve tried. My 4 year old loved it as well. So glad this blog was recommended, I’ve made 5 recipes so far and each have been wonderful, thank you!

  105. 5 stars
    This was PHENOMENAL! I had to replace the chicken with shrimp (right at the end of cooking) because my husband is pescatarian. I cannot wait to make this again!

  106. 5 stars
    This recipe started me down a rabbit hole to the rest of your recipes and I am so happy I found your site. This is honestly so good and better/healthier than Drunken Noodles at a restaurant, and I eat A LOT of Thai food. I have made this twice already, once with chicken and once with steak! It’s also really quick and easy just as described. Thank you for the amazing recipe!!

  107. 5 stars
    This was delicious! Thank you so much for such a great recipe. I love to try new recipes all the time and it is not often that one will be made again and again, but this one will!! Even my pickiest eater – who eats painfully slowly when she doesn’t like something, finished in time with all of us!!

  108. 5 stars
    Thai drunken noodles are one of my favorite takeout meals of all time, but this “Takeout Fakeout” recipe might be the best version of them that I have ever had! Definitely going on regular rotation in my household.

  109. 5 stars
    Seriously, your recipes are THE BEST!!! I made this last night and skipped the chicken and made salmon on the side. I used jalapenos from my garden, which added the perfect kick. There wasn’t much leftover but what was left, I added to my veggie wrap for lunch, which was amazing! Thanks for yet another great recipe!

  110. Hey chica! This dish looks AH-MAZING! Do you think this is a good recipe to sub the rice noodles for zucchini noodles? Think it would work?

    1. Hi Kelly! I would recommend using half rice noodles and half zucchini. I think using all zucchini could just turn into a watery mess. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  111. 5 stars
    This recipe is one of my go-tos for a quick dinner. I love to substitute whatever seasonal ingredients are currently best. Tonight I am enjoying zucchini, garlic scapes, and Japanese eggplant. Also I like to add 1-2 TBS tapioca (could use corn) starch to the sauce when you mix it in the pan.

  112. My boyfriend would fall in love with this recipe! I’ll definitely have to veganize this recipe soon, with vegan fish sauce, coconut sugar, and vegan chicken!

  113. Just as good as my favorite Thai restaurant and didn’t take long to prepare at all. Skipped the chicken and added shiitake mushrooms and Chinese eggplant. Delish!

  114. I made this before with a different recipe from pinterest and it didnt go well :/
    Is there an oyster or fish sauce that you recommend? The kind I got from the store was one of 10 different brands and I was dry heaving just adding it to the bowl. Is there a less-smelly version that you like?

  115. 5 stars
    J’ai beaucoup aimé.
    Par contre, j’ai réduit les sauces au poisson et huître, et augmenté la sauce soja (réduite en sel).
    Comme j’adore le basilic thaï, je me suis lâchée ?
    Et pour le grand final, je rajoute quelques gouttes d’huile de sésame, hors cuisson et avant de servir, car son parfum est juste à tomber…
    Voilà un plat complet et rassasiant !

    1. C’est si incroyable à entendre! Merci d’avoir essayé cette recette, tellement heureux de l’avoir aimée! xTieghan

  116. 5 stars
    This is SO delicious!! I kept seeing this recipe pop up and I have been thinking about it for a few weeks. Tonight I finally got all the ingredients and made it. I took out the fish and oyster sauce and subbed the chicken for tofu and it was amazing! So packed full of beautiful veggies! Thank you @halfbakedharvest for always coming up with quick and delicious crowd-pleasers!!

  117. 5 stars
    So delicious! I used mung bean Jelly sheet noodles & they were slippery & yummy with the sauce & vegies
    I will make this again ?

  118. Hello!
    Oh my God they look amaziiiiingggg!!!
    May I ask you how many grams is 8 ounces of noodles? I tried with the converter but it says 220-230 grams, which seems way too low for 6 people (just 40 grams of pasta each?)
    Thank youuuuu!!!
    Chiara

    1. Hi Chiara! 8 ounces of rice noodles is around 227 grams of noodles. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  119. 5 stars
    Without knowing the name of the recipe I used, the first thing my boyfriend said after taking one mouthful was this sauce is better than a restaurant’s. Thank you for a delicious recipe! Instead of chicken, I used extra-firm tofu which I pan fried first. For my veggies, I used broccoli, shiitake mushrooms, carrots, and red bell pepper. I’ll definitely be making this again!

  120. 5 stars
    This was delicious! I did 11/2 times the sauce and added a squeeze of fresh lime juice! I will definitely make again!

  121. Does the chicken need to cook a little before adding the other ingredients or do I add the other ingredients once the chicken is seasoned on the pan?

  122. 5 stars
    Really good one dish meal! I added a little more squash and a little less chicken (very easy to alter to your own preference). I’ll definitely make this one again – delicious!

  123. 4 stars
    This was solidly a good dish. As with recipes I find, I usually start adjusting according to favorite dishes from frequented restaurants. This is definitely a dish I’ll make again with very little adjustments. This is certainly something I wouldn’t have even tried until seeing this recipe. It was a hit!

  124. 5 stars
    The recipe looks amazing! Can’t wait to make it. However I’m at the grocery store and the noodles look wider in your pictures than they do from the brand you recommended in your post. Would you recommend getting them from an Asian grocery store?

    1. Hey Danielle! Yes, I like to use wide cut rice noodles, which can be harder to find in your everyday store. If you can locate an Asian market, that is awesome! If not, the thinner rice noodles work just as well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  125. 5 stars
    As an Indian who loves her Thai food, you know I would be sceptical about this recipe from a wee American girl…. but the pic swayed me and wow were these delicious and super easy!! I subbed the chicken with salmon and I think im going to stick to that. Definitely adding this to my go-to weekly dinners. LOVE IT!!

  126. i’d be so down for a better-than-takeout monthly IG cook along – i find wednesdays are the slump of the week and often times when i want to actually grab for takeout! cristina

  127. So delicious. I used ground chicken and added some chilli paste. Such a great way to use up all the Thai basil in my garden! Lots of leftovers to munch on tomorrow (if I don’t wake up to eat them as a midnight snack!)

  128. 5 stars
    like these flavors, nice Dad, great inspiration for this recipe, love the idea of using almost any available summer vegetable that may be on the vine or refrigerator, thank you

  129. 5 stars
    Damn Delicious! Got me back on the cooking bandwagon. It’s been a long road back with a six month old. Thank you!! Added some snow peas for fun.

  130. 5 stars
    Tieghan so unrelated to this post but I made your turkey meatball curry yesterday and it was so good. Your blog never fails so excited for the cookbook

  131. 5 stars
    Cannot WAIT to cook this tonight!! YES!! Make it a Wednesday feature..I agree and totally LOVE your fakeout Takeout recipes..I love Stir Fry – and not keen on oyster sauce or mushrooms- and will sub the Hoisin sauce and let you know how TASTY and DELICIOUS it is. I cannot wait to see what surprises you have in your cookbook for us to try!!

    1. I hope this turns out amazing for you Donna! Thank you so much! Also, I hope you absolutely love the book! Can’t wait for you guys to get it! xTieghan

  132. 5 stars
    I love all your recipes, but your Better Than Takeout ones are ALWAYS my favorites! You should absolutely make this a thing!

  133. Definitely going to try this!! Looks so amazing!! I fixed the Better Than Takeout Thai Chicken a couple of weeks ago and we LOVED it so I am saying Yes to any better than takeout fakeout recipes!!