There’s a certain thrill that fills the air when you whip up a dish that packs a punch, and my Spicy Drunken Noodles are no exception! After a long week of the same old routine, I found myself craving something that would transport my taste buds straight to the vibrant streets of Thailand. Tossing wide rice noodles with juicy chicken, fresh veggies, and aromatic herbs felt like a mini-adventure in my own kitchen.
Each bite of these noodles bursts with flavor, thanks to the perfect balance of tamari, spices, and that delightful heat from the Thai chili paste. As the enticing scents waft through the room, it won’t be long before your friends and family are drawn in, eager to join the feast.
What I love most about this recipe is its versatility; you can easily customize the heat level and toss in any veggies you have on hand. So, why settle for takeout when you can create this tantalizing dish at home? Join me as we bring the magic of Spicy Drunken Noodles to your dinner table!
Why will you love Spicy Drunken Noodles?
Exotic Flavors: Each bite fuses savory chicken, fresh veggies, and aromatic herbs for a true taste of Thailand.
Endless Customization: Feel free to adjust the spice level and throw in any seasonal veggies to make it your own.
Quick and Easy: Done in under 30 minutes, these noodles are perfect for busy weeknights or spontaneous gatherings.
Crowd-Pleasing: Seriously, who can resist a comforting bowl of flavor-packed noodles? They’re sure to become a family favorite!
Intriguing Aroma: The delightful scent of garlic and basil wafting through your kitchen will have everyone coming back for seconds.
Satisfying Meal: Whip up a satisfying dish that beats any takeout option, leaving you feeling fulfilled and proud of your culinary skills!
Spicy Drunken Noodles Ingredients
For the Noodles
• 7 ounce wide rice noodles – perfect for soaking up all the delicious sauce!
For the Chicken
• 12 ounce chicken breast, diced small – a great source of protein that keeps the dish hearty.
For the Sauce
• 2 tablespoon sesame oil (divided) – adds a rich, nutty flavor to your noodles.
• 2 tablespoon oyster sauce – brings a savory depth that pairs beautifully with the chicken.
• ⅓ cup tamari or low sodium soy sauce – opt for tamari for a gluten-free twist.
• 2 teaspoons fish sauce – a key ingredient for that authentic Asian flavor.
• 2 teaspoons maple syrup – balances out the spice with a hint of sweetness.
• 2 tablespoon water – helps achieve the perfect sauce consistency.
• 1 teaspoon Thai red chili paste – adjust this for your desired spice level in your Spicy Drunken Noodles!
For the Veggies
• 2 shallots, chopped – delivers a sweet and savory base flavor.
• 1 cup carrots, thinly sliced – for a vibrant crunch.
• ½ of a red bell pepper, thinly sliced – adds a pop of color and sweetness.
• ⅓ cup green onions, chopped – fresh notes that enhance the entire dish.
• 1 cup fresh Thai Holy Basil leaves, chopped – gives the dish a burst of aromatic freshness.
Seasonings
• Salt to taste – don’t be shy; seasoning brings out all those delicious flavors!
• Black pepper to taste – adds warmth and depth to the dish.
For Serving
• Lime wedges – a squeeze of lime brightens every bite.
• Additional green onion – for a finishing touch on top.
• Additional basil – because you can never have too much fresh basil!
How to Make Spicy Drunken Noodles
-
Prepare the Noodles: Begin by cooking the wide rice noodles according to the package instructions. Once cooked, drain and set aside to cool slightly.
-
Mix the Sauce: In a small bowl, combine the sesame oil, oyster sauce, tamari, fish sauce, maple syrup, water, and Thai red chili paste. Stir well until blended. Set aside—you’ll love this flavorful concoction!
-
Cook the Chicken: Heat 1 tablespoon of sesame oil in a wide skillet or wok over medium-high heat. Season the chicken with salt and black pepper, cooking it for about 3-4 minutes on each side until it’s golden brown. Once done, remove the chicken from the skillet and set aside.
-
Sauté the Veggies: In the same skillet, add the remaining tablespoon of oil. Toss in the chopped shallots and minced garlic, sautéing until fragrant, then add the thinly sliced carrots and bell pepper. Continue cooking for another 5 minutes, or until the veggies are tender yet vibrant.
-
Combine Ingredients: Return the cooked chicken to the skillet and add in the noodles along with the chopped green onions. Pour the delicious sauce over everything. Give it a gentle toss, cooking for a few more minutes until everything is heated through.
-
Add the Basil: Remove the skillet from the heat and fold in the fresh Thai Holy Basil leaves. The aroma will be irresistible!
-
Serve: Dish up your Spicy Drunken Noodles immediately. Garnish with additional green onions and a squeeze of fresh lime for that zesty kick.
Optional: Top with some extra Thai chili sauce for a fiery finish!
Exact quantities are listed in the recipe card below.
Expert Tips for Spicy Drunken Noodles
-
Noodle Consistency: Ensure the rice noodles are cooked al dente. Overcooking can lead to mushy noodles, ruining your Spicy Drunken Noodles.
-
Fresh Herbs Matter: Always use fresh Thai Holy Basil for the best flavor. Dried herbs lack that iconic fragrance and taste essential for this dish.
-
Spice It Right: Adjust the Thai red chili paste to your preferred heat level. Start with less, and add more to avoid overwhelming the dish.
-
Cook in Batches: If making a larger batch, cook the chicken in smaller portions. This ensures even browning and keeps your noodles tasting fresh.
-
Add Color: Don’t hesitate to mix in additional vegetables like snap peas or baby corn. They enhance the visual appeal and nutrition of your Spicy Drunken Noodles!
-
Quick Serve: To enjoy the best texture, serve the noodles immediately after cooking. This keeps them from becoming too soft and sticky.
What to Serve with Spicy Drunken Noodles?
Transform your vibrant dish into a complete meal with these delightful pairings that balance flavors and textures.
-
Crispy Spring Rolls: These golden bites offer a crunchy contrast to the tender noodles, filled with fresh veggies and served with a sweet chili dipping sauce.
-
Thai Cucumber Salad: Refreshing and zesty, this salad brings a cool crunch, balancing the heat from the noodles beautifully with its tangy dressing.
-
Steamed Edamame: Lightly salted edamame provides a satisfying bite, complementing the dish’s richness while offering a delightful pop of flavor.
-
Garlic Bread: A warm, buttery loaf of garlic bread is perfect for soaking up the delicious sauce from the noodles, creating an irresistible combination.
-
Mango Sticky Rice: For dessert, the sweet creaminess of mango sticky rice serves as a perfect counterpart to the spicy flavors of your meal, leaving your taste buds dancing.
-
Iced Thai Tea: This sweet and creamy beverage not only cools the palate but also enhances the incredible flavors of your Spicy Drunken Noodles with its fragrant undertones.
-
Grilled Pineapple Skewers: Light and caramelized, these skewers add a sweet and smoky flavor, serving as a fruity side that refreshes the taste buds between bites.
How to Store and Freeze Spicy Drunken Noodles
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water to prevent sticking.
Freezer: Freeze Spicy Drunken Noodles in a sealed freezer bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat thawed noodles in a pan or microwave, adding a bit of water and fresh basil to refresh the flavors. Enjoy every bite just like when you first made them!
Spicy Drunken Noodles Variations & Substitutions
Feel free to mix and match these ideas to create a personalized twist on your dish!
-
Vegetarian: Substitute chicken with tofu or tempeh for a hearty plant-based option.
-
Shrimp Delight: Swap chicken for shrimp, cooking them just until pink for a seafood-inspired version that delights!
-
Extra Crunch: Add chopped peanuts or cashews at the end for a lovely crunch and nutty flavor. They truly elevate the texture!
-
Gluten-Free: Use rice noodles and ensure your sauces are labeled gluten-free, like tamari, to accommodate dietary needs.
-
Heat Level: For a milder dish, reduce the chili paste or use a sweet chili sauce instead. A little spice goes a long way, so taste as you go!
-
Veggie Boost: Toss in additional veggies like bell peppers, snap peas, or bok choy to enhance nutrition and flavor. Each addition brings its vibrant crunch!
-
Herb Variants: Experiment with different fresh herbs—cilantro or mint can add a fresh, unique flavor twist to each bite.
-
Sweet & Spicy: Add a tablespoon of brown sugar for a sweet twist that balances the heat perfectly. Sweet and spicy is always a winning combo!
Make Ahead Options
These Spicy Drunken Noodles are perfect for meal prep enthusiasts! You can prepare the sauce and chop all vegetables (excluding the basil) up to 3 days in advance; simply store them in airtight containers in the refrigerator to maintain freshness. The wide rice noodles can be cooked and refrigerated for up to 24 hours as well; just toss them with a bit of sesame oil to prevent sticking. When ready to serve, sauté the cooked chicken and vegetables in a skillet, add the prepped noodles, pour over the sauce, and heat until everything is warmed through. This way, your flavorful meal comes together effortlessly, providing you with restaurant-quality results on busy weeknights!
Spicy Drunken Noodles Recipe FAQs
What kind of rice noodles should I use for Spicy Drunken Noodles?
I recommend using wide rice noodles, as they soak up the delicious sauce perfectly! Look for them in the Asian aisle of your grocery store or an Asian market; they should be labeled as “wide rice noodles” or “thick rice noodles.”
How long can I store leftovers?
Store your Spicy Drunken Noodles in an airtight container in the fridge for up to 3 days. When reheating, I suggest using a skillet over medium heat and adding a splash of water to keep them from sticking together.
Can I freeze Spicy Drunken Noodles?
Absolutely! You can freeze Spicy Drunken Noodles for up to 2 months. Make sure to place them in a sealed freezer bag, removing as much air as possible. When you’re ready to enjoy them, thaw them overnight in the fridge, and then reheat in a pan with a little water to revive the texture and flavors.
What if my noodles become mushy?
To avoid mushy noodles, make sure to cook them until just al dente. If that happens, try tossing them in a hot pan with a bit of oil or sauce to slightly crisp them up again while mixing in fresh basil to enhance the flavors.
Are these noodles suitable for gluten-free diets?
Yes! If you use tamari instead of soy sauce and ensure that your rice noodles are gluten-free, Spicy Drunken Noodles can be enjoyed by those on a gluten-free diet. Always check the labels for potential allergens if you’re serving guests with dietary restrictions.
Can I use different proteins or vegetables?
The more the merrier! Feel free to swap out the chicken for shrimp, beef, or even tofu for a vegetarian option. You can also mix in any seasonal veggies you have on hand, like bell peppers or snap peas, to make this dish your own!
Spicy Drunken Noodles to Ignite Your Dinner Game
Ingredients
Equipment
Method
- Prepare the Noodles: Begin by cooking the wide rice noodles according to the package instructions. Once cooked, drain and set aside to cool slightly.
- Mix the Sauce: In a small bowl, combine the sesame oil, oyster sauce, tamari, fish sauce, maple syrup, water, and Thai red chili paste. Stir well until blended. Set aside.
- Cook the Chicken: Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Season the chicken with salt and black pepper, cooking for about 3-4 minutes on each side until golden brown. Remove chicken and set aside.
- Sauté the Veggies: In the same skillet, add remaining tablespoon of oil. Toss in shallots and garlic, sautéing until fragrant. Then add the carrots and bell pepper, cooking for another 5 minutes.
- Combine Ingredients: Return cooked chicken to the skillet and add noodles and green onions. Pour the sauce over everything. Toss gently and cook for a few more minutes until heated through.
- Add the Basil: Remove the skillet from heat and fold in fresh Thai Holy Basil leaves.
- Serve: Dish up your Spicy Drunken Noodles immediately. Garnish with additional green onions and a squeeze of fresh lime.