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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.
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.
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.
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.
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.
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
Servings: 6 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.
Ingredients
- 8 ounces wide rice noodles
- 1/3 cup low sodium soy sauce or liquid aminos
- 3 tablespoons oyster sauce
- 1 tablespoon Thai fish sauce
- 2 teaspoons honey or maple
- 2 tablespoons sesame oil or extra virgin olive oil
- 1/2 pound boneless chicken breast, cut into strips (optional)
- 2 shallots, thinly sliced
- 3 cloves garlic, minced or grated
- 1-2 red Fresno peppers or jalapeño peppers, seeded and chopped
- 4 green onions, chopped
- 1 medium zucchini, cut into ribbons or chopped
- 1 red bell pepper, thinly sliced
- 2 carrots, cut into ribbons or chopped
- 1 cup fresh Thai basil or regular basil, roughly chopped
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!Â
To spicy for kids? Way to make it kid friendly also?
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
Yes to cooking together on Instagram! That would be so fun! You’re the best. Thank you!
Thanks so much Lara! xTieghan
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!
Hey Katie,
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan
So easy and delish! Thanks for these better than takeout recipes Tieghan!
Hey Katie,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
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.
Hi Jennifer,
Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Can you use beef for this recipe?
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
Hi Curtis,
I made this dish with pork fillet and it was delicious.
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.
Hey Curtis,
Happy Sunday! I am thrilled that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
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.
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
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
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
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?
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
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!
Hey Edna,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
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 ?
Hey Anita,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter ?Tieghan
Delish! Love that is has so many veggies in it.
Hey Sarah.
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan
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.
Hey Steven,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
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.
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.
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!
Hey Heidi,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan