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This savory Thai drunken noodles recipe delivers an authentic street food experience right in your kitchen. The combination of wide rice noodles, tender chicken, and aromatic basil creates that perfect balance of spicy, sweet, and savory flavors that makes this dish so addictive. The slight char from high-heat wok cooking gives these noodles their distinctive smoky undertone.
I first made these drunken noodles after returning from a trip to Bangkok where I became obsessed with this dish. After several attempts to recreate that perfect street food flavor, this recipe finally captured the essence of what made me fall in love with Thai cuisine.
Ingredients
- Medium wide rice noodles (250g): Critical for authentic texture and ability to hold up to high heat stir frying
- Chicken thighs (250g): More flavorful than breast meat but either works well
- Soy sauce: Provides the umami base for both marinade and sauce
- Dark soy sauce: Adds color and deeper flavor than regular soy sauce
- Oyster sauce: Brings richness and slight sweetness
- Fish sauce: Essential for authentic Thai flavor profile
- Thai red chili peppers: Adjust quantity based on your heat preference
- Holy basil: The key aromatic herb that gives the dish its signature taste
- Baby bok choy: Adds freshness and texture contrast
- Garlic and onion: Aromatic foundation for the stir fry
Step-by-Step Instructions
- Marinate the Chicken:
- Cut chicken against the grain into thin strips about 1/4 inch thick. This cutting technique ensures tenderness. Toss with 1 teaspoon soy sauce and let rest for 15-20 minutes. This brief marination time allows the chicken to absorb flavor while you prepare other ingredients.
- Prepare the Noodles:
- Soak rice noodles in hot water for 15-20 minutes until they become pliable but still have some firmness. They should be slightly undercooked as they will finish cooking in the wok. Proper soaking prevents mushy noodles in the final dish.
- Prepare the Sauce:
- Combine all sauce ingredients in a small bowl. The balance of soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar and white pepper creates the complex flavor profile. The chicken stock or water helps distribute the sauce evenly throughout the noodles.
- Sear the Chicken:
- Heat wok or large skillet until very hot then add 2 tablespoons oil. When oil shimmers, add chicken in a single layer and let it sear undisturbed for 2 minutes. This develops a golden crust. Flip and cook one more minute until almost cooked through. Remove and set aside.
- Stir Fry Aromatics:
- Clean wok if necessary then heat remaining oil. Add sliced onion and stir fry for 30 seconds. Add white parts of green onion, minced garlic, and Thai chilies. The brief cooking time preserves their aromatic qualities while removing the raw edge.
- Combine Everything:
- Add bok choy and stir fry briefly to soften slightly. Add drained noodles, cooked chicken with its juices, Thai basil, and green onion. Pour sauce around the edges of the wok where it will immediately sizzle and caramelize.
- Final Wok Toss:
- Increase heat to high and toss everything constantly for about 2 minutes. The noodles should begin to char slightly in spots, creating that signature street food smokiness. Keep ingredients moving to prevent sticking and ensure even sauce distribution.
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Holy basil is the traditional herb for this dish and gives it a distinctive peppery flavor that regular basil cannot quite match. The first time I found actual holy basil at an Asian market, the aroma immediately transported me back to the streets of Bangkok. If you can find it, it makes all the difference in authenticity.
Selecting the Right Noodles
The rice noodles you choose significantly impact the final texture of drunken noodles. Look for packages labeled as medium wide or approximately 3-5mm in width. Fresh rice noodles are traditional and work beautifully if you can find them, but dried varieties are perfectly acceptable. The key is not overcooking them during the soaking process. They should retain some firmness as they will continue to absorb liquid from the sauce during stir frying.
Heat Level Customization
Traditional Thai drunken noodles have significant heat, but you can easily adjust to your preference. For authentic spiciness, use 2-3 Thai bird chilies with seeds intact. For moderate heat, remove the seeds or reduce to just one chili. If cooking for mixed heat preferences, you can keep the dish mild and serve with a side of fresh sliced chilies or chili oil for those who want to add heat individually. The complex flavors of the dish shine regardless of spice level.
Why "Drunken" Noodles?
Despite the name, this dish contains no alcohol. There are several theories about the origin of the name. Some say these spicy noodles are perfect for curing hangovers. Others claim the dish is so spicy it makes you feel drunk, or that you need to drink a lot of water while eating it. My favorite explanation comes from a street vendor in Bangkok who told me the name comes from the way the noodles look disorderly and "drunk" when properly stir fried with abandon at high heat.
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Prepare all ingredients before starting to cook as the actual stir frying process moves very quickly.
Frequently Asked Questions
- → What are drunken noodles made of?
Drunken noodles are made with wide rice noodles, chicken (or other protein), fresh Thai basil, baby bok choy, garlic, onion, and a savory stir-fry sauce with soy sauce, oyster sauce, and fish sauce.
- → How do you get the smoky flavor in the noodles?
The smoky flavor comes from stir-frying the noodles over high heat, letting them slightly char as you toss them to coat with the sauce.
- → Can I use another protein instead of chicken?
Yes, you can substitute chicken with shrimp, beef, tofu, or even pork, depending on your preference. Adjust cooking times as needed for the alternative protein.
- → What makes Thai drunken noodles spicy?
The spice in Thai drunken noodles typically comes from Thai red chili peppers. You can adjust the quantity to control the heat level.
- → What type of noodles work best in this dish?
Medium-width dried rice noodles work best for drunken noodles as they absorb the stir-fry sauce while retaining a chewy texture.
- → Can I make this dish vegetarian?
To make it vegetarian, replace the chicken with tofu or additional vegetables and substitute fish sauce with a vegan alternative or more soy sauce.