Name: Easy Chicken Drunken Noodles Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Thai
Ingredients: 3 tbsp oyster sauce; 2 tbsp light soy sauce; 2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce); 1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar); ½ tbsp fish sauce (recommended, but can be left out completely); 1 tbsp brown sugar; 2 tbsp water; 200 g (7 oz) dried wide rice noodles; 1 tbsp sesame oil; 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm/¼ inch thick; 1 brown onion, sliced; 1 tbsp freshly grated garlic; 1 carrot, julienned; 1 bunch bok choy, shredded (1.5 cm/½ inch slices); 4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons; 1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can also be substituted with regular basil); Chilli oil vinegar (see note 1), or plain rice wine vinegar; Crushed roasted peanuts (optional)

If you’re craving a meal that’s bursting with bold flavors but comes together in a flash, you’re going to adore this Easy Chicken Drunken Noodles Recipe. I absolutely love how this dish balances spicy, savory, and fresh tastes with tender chicken and chewy rice noodles. When I first tried making drunken noodles at home, I struggled to get the noodles just right, but this recipe solved that problem—and my family goes crazy for it every time. Keep reading, and I’ll share all my tips for success, so you’ll nail this flavorful stir-fry on your very first try!

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Why You’ll Love This Recipe

Quick & Easy: This recipe comes together in under 20 minutes, perfect for busy weeknights.
Flavor-Packed: A savory sauce with the perfect punch of umami and a hint of spice that really wakes up the palate.
Fresh & Vibrant: Loaded with crunchy veggies and fragrant Thai basil that add brightness and texture.
Family Favorite: Everyone I’ve served this to asks for seconds (and sometimes thirds!).

The image shows a black pan filled with wide, flat brown noodles mixed with pieces of light brown cooked chicken, bright green bok choy, and thin orange carrot strips. The noodles have a glossy, slightly shiny texture and are tangled throughout the pan, with steam rising in the air. Black chopsticks are lifting some noodles from the right side of the pan. The pan is placed on a woven placemat set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Drunken Noodles, easy Thai chicken noodles, spicy stir-fry recipes, quick weeknight dinners, flavorful rice noodle dishes

Ingredients You’ll Need

Every ingredient in this Easy Chicken Drunken Noodles Recipe plays a crucial role in building deep, layered flavors while keeping the dish light and fresh. I recommend sourcing Thai basil if you can—it’s a game-changer for authenticity—but regular basil works in a pinch!

Flat lay of a small white bowl of oyster sauce, a small white bowl of light soy sauce, a small white bowl of dark soy sauce, a small white bowl of rice wine vinegar, a small white bowl of fish sauce, a small white bowl of brown sugar, a small white bowl of water, a neat pile of dried wide rice noodles, a small white bowl of sesame oil, thinly sliced raw chicken breast arranged neatly, a halved brown onion with one half sliced into rings, a small pile of freshly grated garlic, julienned carrot sticks, shredded bok choy leaves, four sliced spring onion stems, a small bunch of fresh Thai basil leaves, and a small white bowl of crushed roasted peanuts placed symmetrically in a balanced layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Drunken Noodles, easy Thai chicken noodles, spicy stir-fry recipes, quick weeknight dinners, flavorful rice noodle dishes

Oyster sauce: Adds that signature savory-sweet depth; look for a good quality brand for the best flavor.
Light soy sauce: Keeps the saltiness balanced and enhances umami without overpowering.
Dark soy sauce: Gives beautiful color and a touch of caramel-like sweetness—you can substitute tamari if gluten-free.
Rice wine vinegar: Brings just the right amount of tang to brighten the sauce.
Fish sauce: My secret weapon for authentic flavor—but feel free to leave it out if you’re not a fan.
Brown sugar: Balances acidity and saltiness with a subtle sweetness.
Wide rice noodles: Look for dried wide rice noodles, which soak up the sauce beautifully and have a lovely chewy texture.
Sesame oil: Adds a toasty aroma that pulls everything together.
Boneless chicken breast: Thinly sliced so it cooks quickly and stays tender.
Brown onion: Adds sweetness and a bit of crunch when cooked.
Fresh garlic: Grated for punchy, fragrant flavor.
Carrot: Julienned for a sweet crunch that brightens the dish.
Bok choy: Provides a juicy, tender bite; shredded makes it easy to cook quickly.
Spring onions (scallions): Sliced into batons—adds freshness and mild sharpness.
Thai basil leaves: The fragrant star herb in this dish; swap with regular basil if needed.
Chilli oil vinegar or rice wine vinegar: A drizzle over the top for a little zing that I always look forward to.
Crushed roasted peanuts (optional): For texture and a nutty finish if you like a bit of crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Easy Chicken Drunken Noodles Recipe is how easy it is to make it your own. Whether you want to swap proteins or make it spicier, there’s plenty of room for personalization.

Protein Swap: I’ve replaced chicken with shrimp or tofu when I’m wanting a pescatarian or vegetarian option, and it works wonderfully.
Veggie Boost: Adding bell peppers or snap peas adds extra color and crunch, especially in spring or summer.
Heat Level: If you like things spicy, add fresh chopped bird’s eye chilies or a splash more chilli oil vinegar—my family loves the kick!
Gluten-Free: Just use tamari or gluten-free soy sauce and make sure your noodles are rice noodles with no wheat added.

How to Make Easy Chicken Drunken Noodles Recipe

Step 1: Prepare the sauce and noodles

Start by mixing your oyster sauce, light and dark soy sauces, rice wine vinegar, fish sauce, brown sugar, and water in a small bowl until well combined. This sauce is the flavor base, so giving it a good stir is key. Then cook your rice noodles—be careful not to overcook! I learned the hard way that boiling them for the full 6–8 minutes recommended on packages leads to mushy noodles. Instead, boil until just pliable, about 3 minutes for me, then rinse under cold water and drain. This way, the noodles finish cooking perfectly in the stir-fry without falling apart.

Step 2: Sear the chicken and aromatics

Heat sesame oil over high heat in a large, heavy pan or wok. Add the thinly sliced chicken and cook just until it starts to change color—it’ll finish cooking later with the veggies and sauce. Toss in the sliced onion and freshly grated garlic, cooking just 30 seconds until fragrant. This step is crucial because that aroma really builds the foundation of flavor you’ll notice in every bite.

Step 3: Combine veggies, noodles, and sauce

Add your carrot, shredded bok choy, spring onions, and the partially cooked noodles, then pour over the sauce you mixed earlier. Use tongs to toss everything together thoroughly, ensuring the noodles are well coated and the veggies start to soften—just 2 to 3 minutes on the heat works perfectly. You’ll find the sauce clings beautifully to each strand, and the veggies retain a lovely crunch and freshness.

Step 4: Finish with basil and serve

Remove your pan from heat and stir in the Thai basil leaves. Their fresh aroma lifts the whole dish to another level. Serve immediately in bowls and top with a drizzle of chilli oil vinegar or plain rice wine vinegar to add a tangy zing. I also love sprinkling crushed roasted peanuts on top for texture—definitely optional, but highly recommended if you like a little crunch!

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Pro Tips for Making Easy Chicken Drunken Noodles Recipe

Don’t Overcook the Noodles: Stop boiling them as soon as they’re pliable, not soft. This keeps them from turning mushy once stir-fried.
High Heat Works Wonders: Using high heat helps quickly cook the chicken and veggies while locking in juices and flavors.
Fresh Basil at the End: Adding basil off the heat keeps its bright, herbal aroma intact—trust me, it’s worth it!
Toss Quickly and Gently: Using tongs to gently toss helps evenly coat everything without breaking the delicate noodles.

How to Serve Easy Chicken Drunken Noodles Recipe

The dish is shown in a white bowl filled with wide, flat brown noodles mixed with green leafy vegetables, thin orange carrot strips, and light brown cooked meat pieces scattered throughout. The noodles look glossy and soft, layered with bits of chopped nuts on top for texture. There are also some chopped green stalks mixed in, adding a fresh look. Wooden chopsticks rest on the edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Drunken Noodles, easy Thai chicken noodles, spicy stir-fry recipes, quick weeknight dinners, flavorful rice noodle dishes

Garnishes

I usually finish this dish with a drizzle of chilli oil vinegar because it adds that perfect touch of heat and acidity that brightens the whole plate. If you’re serving guests, sprinkle on some crushed roasted peanuts for texture and an extra flavor pop—my family loves that little crunch at the end!

Side Dishes

Easy Chicken Drunken Noodles Recipe pairs beautifully with light sides like a simple cucumber salad or steamed jasmine rice if you want to soak up even more sauce. Sometimes, I throw together some quick pickled vegetables to contrast the richness, which always feels refreshing.

Creative Ways to Present

For a fun twist at dinner parties, try serving the drunken noodles in individual banana leaf wraps or lettuce cups. I once did this for a family gathering, and it not only looked stunning but also added a fresh crunch and a hands-on vibe that everyone enjoyed.

Make Ahead and Storage

Storing Leftovers

After cooking, I let the noodles cool to room temperature, then store leftovers in an airtight container in the fridge. They keep well for up to 3 days. One thing I learned is to avoid covering the noodles tightly while they’re still warm, as condensation can make them soggy.

Freezing

I don’t usually freeze this recipe because the fresh basil and textures don’t always come back perfectly after thawing. But if you want to freeze, I recommend freezing just the cooked chicken and sauce separately from the noodles, then combine and toss fresh basil in when reheating.

Reheating

To reheat, I gently warm the noodles and chicken in a hot pan over medium heat with a splash of water or a little extra sesame oil to bring back some moisture. Avoid microwaving if you want to keep the noodles from getting gummy.

FAQs

Can I use fresh rice noodles instead of dried for this recipe?

Absolutely! Fresh wide rice noodles work great and cook faster, so you’ll want to add them directly to the skillet without pre-boiling. Just toss gently with the sauce and cook until heated through. Just be careful—they’re more delicate than dried noodles.
What’s the best way to make this dish spicier?

For extra heat, I like adding fresh chopped chilies during the stir-fry or using a spicy chili oil vinegar as a finishing touch. You can also sprinkle dried chili flakes on top. Adjust according to your heat tolerance!
Can I substitute chicken with another protein?

Yes! Shrimp, pork, beef, or tofu are all fantastic swaps in this recipe. Just adjust cooking times accordingly—seafood only needs a couple of minutes, while beef might take a bit longer depending on thickness.
Is fish sauce necessary in this recipe?

While fish sauce adds a deep umami punch, you can omit it if you prefer. The oyster sauce and soy sauces will keep the dish flavorful, though the authentic taste might be a bit muted without it.

Final Thoughts

This Easy Chicken Drunken Noodles Recipe has quickly become one of my go-to dinners whenever I want something satisfying but not complicated. It’s got that restaurant-quality taste but the comfort of home cooking. I love sharing this with friends because it’s impressive yet totally doable. Give it a try, and I promise it’ll become a favorite in your rotation too—you’ll wonder how you ever lived without it!