There’s something wonderfully comforting about making a sizzling noodle stir-fry at the end of a long day.
As soon as the garlic and chilies hit the hot wok, the whole kitchen fills with that bold, fragrant Thai aroma.

These Drunken Noodles deliver everything you love about great takeout—
glossy noodles, savory heat, and fresh basil—only they come together in minutes.

It’s fast, fiery, and incredibly satisfying, the kind of dish that wakes up your senses
and feels special even on a busy weeknight.

Serve it straight from the stove while the basil is still warm and the noodles are perfectly coated—
a quick, vibrant meal that always hits the spot.

For the Noodles

• Wide Rice Noodles – About 7 oz / 200 g. Wide, flat rice noodles work best for soaking up the sauce (but thinner noodles will still do the job if needed).

For the Stir-Fry

• Oil – Use peanut, vegetable, or canola oil—something with a high smoke point for fast, hot cooking.
  
• Garlic – Three large cloves, minced. Essential for that signature fragrant base.
  
• Bird’s Eye or Thai Chilies – These bring the heat; deseed and finely chop. Adjust the amount to match your spice tolerance.
  
• Onion – Half an onion, sliced. It softens and sweetens the dish.
  
• Chicken Thighs – 200 g / 7 oz, cut into bite-sized pieces. Thighs stay juicy, but chicken breast works too.
  
• Fish Sauce – Adds deep savory flavor; soy sauce can be substituted if needed.
  
• Green Onions – Cut into 3 cm / 2-inch pieces for a burst of freshness.
  
• Thai Basil or Holy Basil – One cup of fresh leaves. They wilt beautifully and give the dish its signature aroma.
  

For the Sauce

• Oyster Sauce – Adds richness and savory depth.
  
• Light Soy Sauce – For saltiness and balance.
  
• Dark Soy Sauce – Adds color and a deeper flavor note.
  
• Sugar – Just enough to round everything out.
  
• Water – Helps the sauce coat the noodles evenly.

Easy Yumy Drunken Noodles

A fast, fiery Thai noodle stir-fry that comes together in minutes—perfect when you want big flavor without a long cook. Once your ingredients are prepped, the dish moves quickly, so keep everything within reach before you heat the wok.

Print Pin

Course: Main Dish

Cuisine: Thai

Keyword: Easy Yumy Drunken Noodles

Prep Time: 10 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 16 minutes minutes

Servings: 2

Notes

Ingredients

Noodles

• 7 oz / 200 g wide dried rice noodles (Note 1)

Stir-Fry

• 2 tbsp oil (peanut, vegetable, or canola)
  
• 3 large garlic cloves, minced
  
• 2 bird’s eye or Thai chilies, deseeded and finely chopped (Note 2)
  
• 1/2 onion, sliced
  
• 200 g / 7 oz chicken thighs, cut into bite-sized pieces (breast works fine)
  
• 2 tsp fish sauce (or soy sauce)
  
• 2 green onions, cut into 3 cm / 2" sections
  
• 1 cup Thai basil or Thai holy basil leaves (regular basil is okay; Note 3)

Sauce

• 3 tbsp oyster sauce
  
• 1 1/2 tbsp light soy sauce (Note 4)
  
• 1 1/2 tbsp dark soy sauce (Note 4)
  
• 2 tsp sugar
  
• 1 tbsp water

Instructions

1. Cook the noodles following the directions on the package.
2. Combine all sauce ingredients in a small bowl and set aside.
3. Heat the oil in a wok or sturdy skillet over high heat.
4. Add the garlic and chopped chilies, stir-frying for about 10 seconds. (The chili fumes can be strong—avoid breathing directly over the pan.)
5. Add the sliced onion and cook for 1 minute.
6. Add the chicken and fish sauce, stirring frequently until the chicken is fully cooked, roughly 2 minutes.
7. Add the green onions, drained noodles, and sauce. Stir-fry for about 1 minute, just until the liquid reduces and coats the noodles.
8. Remove the pan from the heat and quickly add the basil leaves, tossing until they wilt. Serve right away.

Recipe Notes

1. Rice Noodles: Wide noodles are traditional, but thinner versions will still work.
   
2. Heat Level: Two Thai chilies give a pleasant kick—adjust to taste. Chili paste can be used; add it along with the chicken.
   
3. Basil Options: Thai holy basil is classic, but Thai basil or even common basil will still deliver that familiar Drunken Noodles flavor.
   
4. Soy Sauce Swaps: If you don’t have both light and dark soy, an all-purpose soy sauce is fine. Avoid using only dark soy—it’s too intense.

Nutrition
Calories: 454kcal | Carbohydrates: 58.6g | Protein: 22.9g | Fat: 14.8g | Saturated Fat: 2.4g | Cholesterol: 79mg | Sodium: 223mg | Fiber: 1.5g | Sugar: 2.7g

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1. What noodles should I use, and how do I stop them turning mushy?

Wide rice noodles are the go-to here — they soak up the sauce beautifully.
Just soak them until they’re pliable (not soft!) and drain well. If you over-soak, they’ll break up in the wok and you’ll be sad. 

2. I can’t find Thai basil. Will regular basil ruin the dish?

Nope! Thai basil is amazing if you can find it, but regular basil still gives you that lovely fresh, herby finish.
It won’t taste exactly the same, but trust me — still delicious, still worth making.

3. How spicy should I make it?

Pad Kee Mao is meant to have a bit of a kick, but you’re the boss here.
Use fewer chilies if you prefer mild, or throw in an extra one (or three) if you want that full fiery street-food experience. 

4. My noodles always clump together — what am I doing wrong?

Usually it’s one of three things: soaked too long, added too wet, or cooked in a crowded pan.
Soak just until flexible, shake off all the water, and always cook on high heat so the noodles fry, not steam.

5. Can I swap out the chicken for something else?

Absolutely! Shrimp, beef, tofu, ground meat — all fair game.
Just add the protein at the right time (shrimp and tofu toward the end, chicken and beef earlier) so you don’t overcook anything.