Street Style Thai Drunken Noodles

Street Style Thai Drunken Noodles are an incredibly flavorful and quick weeknight meal, perfect for satisfying those cravings with authentic, vibrant Thai tastes. This recipe breaks down how to achieve this restaurant-quality dish right in your own kitchen.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Thai

Ingredients Equipment Method Notes

Ingredients

Noodles

8 ounces wide rice noodles (sen yai), fresh or dried If using dried, soak in hot water until pliable, then drain.

Protein

10 ounces boneless, skinless chicken thighs or breasts, thinly sliced or firm tofu, cubed, for a vegetarian option

Aromatics

4-6 cloves garlic, minced
1-2 Thai bird's eye chilies, thinly sliced adjust to your spice preference, remove seeds for less heat

Vegetables

1 cup baby bok choy, roughly chopped or other leafy greens like spinach or gai lan
1/2 cup sliced red bell pepper
1/2 cup sliced yellow onion

Sauce

2 tablespoons soy sauce
1 tablespoon dark soy sauce for color and depth
1 tablespoon oyster sauce use mushroom-based vegetarian oyster sauce for vegetarian option
1 tablespoon fish sauce omit for vegetarian
1 teaspoon sugar
1 tablespoon rice vinegar
2 tablespoons water or chicken broth

Garnish (Optional)

fresh basil leaves Thai basil is traditional and adds a distinct aroma
fresh cilantro, chopped
lime wedges
2 tablespoons cooking oil like vegetable or canola oil

Equipment

Wok or large skillet
Small Bowl
Tongs or spatulas

Method

If using dried wide rice noodles, submerge them in a bowl of hot (not boiling) water for about 15-20 minutes, or until they are pliable but still have a slight chew. Drain them thoroughly and set aside. If using fresh noodles, you can usually skip this step, but check the package instructions.
8 ounces wide rice noodles (sen yai), fresh or dried
In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, fish sauce (if using), sugar, rice vinegar, and water or broth. Set this mixture aside. This will ensure the sauce is ready to go when you start stir-frying, preventing any burning.
2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 teaspoon sugar, 1 tablespoon rice vinegar, 2 tablespoons water or chicken broth
Heat 2 tablespoons of cooking oil (like vegetable or canola oil) in a wok or large skillet over medium-high heat until shimmering. Add the minced garlic and sliced chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic. Add your sliced chicken or tofu and stir-fry until it's almost cooked through and lightly browned, about 3-4 minutes.
4-6 cloves garlic, minced, 1-2 Thai bird's eye chilies, thinly sliced, 10 ounces boneless, skinless chicken thighs or breasts, thinly sliced, 2 tablespoons cooking oil
Toss in the sliced red bell pepper and yellow onion. Stir-fry for another 1-2 minutes until they begin to soften but still retain a nice crunch. Then, add the chopped baby bok choy and stir-fry for another minute until it wilts slightly.
1/2 cup sliced red bell pepper, 1/2 cup sliced yellow onion, 1 cup baby bok choy, roughly chopped
Add the drained rice noodles to the wok. Pour the prepared sauce mixture over everything. Using tongs or spatulas, toss and stir-fry vigorously to coat all the noodles and ingredients evenly with the sauce. Continue cooking for 2-3 minutes, allowing the noodles to absorb the sauce and become tender, until everything is heated through and the sauce has slightly thickened.
8 ounces wide rice noodles (sen yai), fresh or dried
Remove from heat immediately. Garnish generously with fresh basil leaves and chopped cilantro, if desired. Serve hot with lime wedges on the side for squeezing over the noodles.
fresh basil leaves, fresh cilantro, chopped, lime wedges

Notes

Leftovers will stay delicious in the refrigerator for up to 2 to 3 days. To reheat, gently stir-fry the noodles in a lightly oiled wok or skillet over medium heat for a few minutes until heated through. You can add a splash of water or broth if the noodles seem dry.