Easy Thai Drunken Noodles with Fresh Basil and Spice
Easy Thai Drunken Noodles are a quick, flavor-packed dinner that’s better than takeout. After making this many times, I’ve found the secret to the perfect balance of garlic, basil, and spice. If you love recipes like this, you’ll also enjoy Easy Lemon Curd Chia Pudding for a Refreshing Breakfast and Easy Crockpot Garlic Parmesan Chicken and Potatoes.
Why This Easy Thai Drunken Noodles with Fresh Basil and Spice Is Pure Comfort
- Packed with fresh basil and garlic flavor
- Ready in just 20 minutes
- Better than takeout, perfect for busy weeknights
What You'll Need for Easy Thai Drunken Noodles with Fresh Basil and Spice
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Wide rice noodles
- Shrimp (or chicken)
- Garlic
- Fresh basil
- Soy sauce
- Oyster sauce
- Bird's eye chili (or Thai chili)
- Garlic
- Fresh basil
- Bird's eye chili (or Thai chili)
- Soy sauce
- Oyster sauce
- Fish sauce (optional)
- Palm sugar (or brown sugar)
- Black pepper
- Optional: Green onions
- Optional: Lime wedges
- Optional: Crushed peanuts
📝 Ingredient Notes
- Wide rice noodles: Use fresh noodles if available. If using dried, soak in warm water for 10 minutes before cooking.
🛒 Tools & Equipment I Recommend
- Wok — Ideal for stir-frying, ensures even cooking → See on Amazon
- Microplane Zester — Makes quick work of mincing garlic and ginger → See on Amazon
How to Make Easy Thai Drunken Noodles with Fresh Basil and Spice
- Prepare Ingredients: Soak noodles if using dried. Mince garlic and chili. Chop basil. Measure out sauces and seasonings.
- Stir-Fry Noodles: Heat oil in a large wok or skillet over high heat. Add garlic, chili, and shrimp (or chicken). Cook until shrimp turn pink. Add noodles, sauces, and sugar. Toss to combine. Cook for 2-3 minutes.
- Add Basil: Stir in fresh basil. Cook for an additional 1-2 minutes until basil is wilted. Taste and adjust seasoning with fish sauce and black pepper.
- Serve: Transfer to a serving dish. Garnish with green onions, lime wedges, and crushed peanuts. Serve immediately.
Cook's Tips for Perfect Easy Thai Drunken Noodles with Fresh Basil and Spice
- Common mistake and fix: Don't overcook the noodles. They should still have a slight bite to them. If they become too soft, they'll turn soggy.
- Pro tip: For a spicier version, add more bird's eye chili or serve with Sriracha on the side.
- Pro tip: To make this dish vegetarian, substitute tofu or firm tempeh for the shrimp or chicken.
Storing & Reheating Easy Thai Drunken Noodles with Fresh Basil and Spice
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Noodles can be cooked ahead of time and reheated. However, they are best enjoyed fresh.
Freezing Easy Thai Drunken Noodles with Fresh Basil and Spice
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a quicker version, use pre-minced garlic and ginger from a jar.
- Best substitution: For a gluten-free version, use tamari instead of soy sauce.
- Make-ahead: Noodles can be cooked ahead of time and reheated. However, they are best enjoyed fresh.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your noodles are sticking, add a little more oil or water to the pan.
Want to level up this recipe?
Instant Pot — Cooks noodles perfectly in minutes, pays for itself vs takeout → Check price on Amazon
Easy Thai Drunken Noodles with Fresh Basil and Spice
Ingredients
Main Ingredients
- Wide rice noodles
- Shrimp (or chicken)
- Garlic
- Fresh basil
- Soy sauce
- Oyster sauce
- Bird's eye chili (or Thai chili)
Seasonings
- Garlic
- Fresh basil
- Bird's eye chili (or Thai chili)
- Soy sauce
- Oyster sauce
- Fish sauce (optional)
- Palm sugar (or brown sugar)
- Black pepper
Optional Toppings
- Green onions
- Lime wedges
- Crushed peanuts
Instructions
- Prepare Ingredients: Soak noodles if using dried. Mince garlic and chili. Chop basil. Measure out sauces and seasonings.
- Stir-Fry Noodles: Heat oil in a large wok or skillet over high heat. Add garlic, chili, and shrimp (or chicken). Cook until shrimp turn pink. Add noodles, sauces, and sugar. Toss to combine. Cook for 2-3 minutes.
- Add Basil: Stir in fresh basil. Cook for an additional 1-2 minutes until basil is wilted. Taste and adjust seasoning with fish sauce and black pepper.
- Serve: Transfer to a serving dish. Garnish with green onions, lime wedges, and crushed peanuts. Serve immediately.
Notes
- Chef tip: For a quicker version, use pre-minced garlic and ginger from a jar.
- Best substitution: For a gluten-free version, use tamari instead of soy sauce.
- Make-ahead: Noodles can be cooked ahead of time and reheated. However, they are best enjoyed fresh.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your noodles are sticking, add a little more oil or water to the pan.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Noodles can be cooked ahead of time and reheated. However, they are best enjoyed fresh.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 12g
- Carbs: 58g
- Fiber: 2g
- Sugar: 6g
- Sodium: 1800mg
- Cholesterol: 170mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Thai Drunken Noodles with Fresh Basil and Spice FAQs
While you can cook the noodles ahead of time, the dish is best enjoyed fresh. The noodles can become soggy if left to sit too long.
This could be due to overcooking the noodles or not adding enough sauce. Ensure you're using the correct amount of sauce and not overcooking the noodles.
Yes, you can use the Instant Pot to cook the noodles. However, the stir-frying part should still be done on the stove for the best flavor.
If you can't find bird's eye chili, you can substitute it with Thai chili or serrano chili. Adjust the amount to your spice preference.
Yes, this recipe can be easily doubled or tripled to serve more people. You may need to cook the noodles in batches to ensure even cooking.
A Warm Final Note
I can’t wait for you to try Easy Thai Drunken Noodles with Fresh Basil and Spice and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
