Drunken Noodles
Wide rice noodles, chicken breast and thai holy basil come together in this Thai pasta — 65 minutes, 6 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for frying pan / skillet and wok. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Fish Shellfish Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- If using dried wide noodles, soak them in hot water until just pliable, then drain; if using fresh, gently separate the strands so they do not clump.
- Pound the garlic and chillies to a rough paste in a mortar, and stir together the oyster sauce, both soy sauces, fish sauce and sugar in a small bowl.
- Heat the oil in a wok over high heat until shimmering, add the garlic-chilli paste and stir-fry for 20 seconds until fragrant, then add the sliced chicken and cook for 3 to 4 minutes until no longer pink and cooked through to 74C.
- Add the sliced bell pepper and toss for 1 minute, then add the noodles and pour the sauce around the edge of the wok, tossing constantly so the noodles pick up colour and char slightly.
- Cook for 2 to 3 minutes until the sauce coats the noodles and the edges catch a little, adding a splash of water only if they stick.
- Turn off the heat, fold through the holy basil until just wilted, and serve immediately while smoky and hot.
You'll use: Frying pan / skillet · Wok
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Fish Sauce
- soy sauce + a pinch of salt
What to serve with Drunken Noodles
- Pad See Ew Chicken
- Thai Green Curry Chicken
- Massaman Beef curry Beef
- Pad Thai Seafood
Tips & common questions
How long does Drunken Noodles take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Drunken Noodles is an original Thai recipe developed in-house by Consomee. Photo: Guaytiew Pad Kee Mao (Drunken Noodles) with Veg & Tofu - Rosa's Thai 2025-07-22.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.