Get ready to spice up your mealtime with these 18 flavorful recipes for Drunken Noodles! This popular Thai dish has gained worldwide attention for its bold flavors and kick. Whether you’re a fan of seafood, meat, or veggies, there’s something for everyone in this collection.
From classic dishes like Thai Drunken Noodles with Basil and Chili to more adventurous options like Vegetarian Drunken Noodles with Tofu, these recipes showcase the versatility of this beloved dish. With ingredients ranging from shrimp and pork belly to mushrooms and pineapple, you’ll never tire of trying something new. So why wait? Dive in and discover your new favorite way to enjoy Drunken Noodles!
Thai Drunken Noodles with Basil and Chili
Experience the bold flavors of Thailand with this spicy and aromatic noodle dish, packed with juicy chicken, crunchy vegetables, and a kick of chili. This recipe is a must-try for anyone looking to add some excitement to their meal routine.
Ingredients:
– 1/2 pound rice noodles
– 1 boneless, skinless chicken breast, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup mixed bell peppers (any color), sliced
– 2 cups mixed mushrooms, sliced
– 2 teaspoons Thai chili paste (such as sriracha)
– 2 tablespoons soy sauce
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat oil over medium-high heat. Add chicken and cook until browned, about 3-4 minutes.
3. Add onion, garlic, and ginger; cook until onion is translucent.
4. Add bell peppers and mushrooms; cook until tender.
5. Stir in chili paste, soy sauce, fish sauce, and sugar. Cook for 1 minute.
6. Add cooked noodles to the wok; toss to combine with the sauce.
7. Season with salt and pepper to taste.
8. Garnish with chopped basil leaves and cilantro (if using). Serve immediately.
Cooking Time: 20-25 minutes
Spicy Drunken Noodles with Shrimp
Experience the bold flavors of Southeast Asia with this spicy and savory recipe that combines succulent shrimp, aromatic vegetables, and a kick of chili heat. This dish is perfect for those who enjoy a little excitement in their meals.
Ingredients:
– 12 oz rice noodles
– 2 cups mixed vegetables (bell peppers, carrots, mushrooms)
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup soy sauce
– 1 tsp grated ginger
– 1 tsp chili flakes
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Cook noodles according to package instructions; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and mixed vegetables; cook until tender.
3. Add shrimp and cook until pink and just cooked through.
4. In a small bowl, whisk together chicken broth, soy sauce, ginger, and chili flakes.
5. Pour the sauce into the wok and stir to combine with noodles and vegetables.
6. Season with salt and pepper to taste.
7. Garnish with cilantro if desired.
8. Serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Crispy Pork Belly
Elevate your noodle game with this savory fusion of crispy pork belly and spicy, flavorful drunken noodles. This dish is perfect for a satisfying meal or as an impressive dinner party offering.
Ingredients:
– 1 lb pork belly
– 2 cups water
– 1/4 cup soy sauce
– 2 tbsp sugar
– 2 tsp salt
– 1/4 tsp black pepper
– 8 oz rice noodles
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, mushrooms)
– 2 tbsp soy sauce
– 1 tsp sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together water, soy sauce, sugar, salt, and black pepper. Add the pork belly and let it marinate for at least 30 minutes.
3. Cook rice noodles according to package instructions.
4. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until caramelized (5-7 minutes).
5. Add mixed vegetables and cook until tender (3-5 minutes). Stir in soy sauce and sesame oil.
6. Remove pork belly from marinade and bake for 20-25 minutes or until crispy.
7. Combine noodles, vegetable mixture, and crispy pork belly. Season with salt and pepper to taste.
Cooking Time: Approximately 45 minutes
Vegetarian Drunken Noodles with Tofu
This recipe is a vegetarian twist on the classic drunken noodles dish, featuring pan-fried tofu and a flavorful sauce made with soy sauce, chili flakes, and vegetables. This quick and easy meal is perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 cup drunken noodles sauce (store-bought or homemade)
– 1 teaspoon soy sauce
– 1/4 teaspoon chili flakes
– Salt and pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and cook until the onion is translucent, about 2-3 minutes.
4. Add the bell peppers and cook until tender, about 3-4 minutes.
5. Add the drunken noodles sauce, soy sauce, and chili flakes to the pan. Stir to combine.
6. Return the tofu to the pan and stir to coat with the sauce.
7. Season with salt and pepper to taste.
8. Serve over cooked rice or noodles.
Cooking Time: 15-20 minutes
Drunken Noodles with Chicken and Thai Eggplant
This recipe combines the flavors of Thailand with the comfort of a hearty noodle dish, perfect for a quick weeknight dinner. The combination of tender chicken, crunchy eggplant, and rich sauce will become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium Thai eggplants, sliced into 1/4-inch thick rounds
– 8 oz rice noodles
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1 cup coconut milk
– 1/4 cup soy sauce
– 2 tbsp fish sauce (optional)
– 1 tsp sugar
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add garlic, ginger, and eggplant. Cook until the eggplant is tender, about 3-4 minutes.
4. Add coconut milk, soy sauce, fish sauce (if using), and sugar to the pan. Stir to combine.
5. Add cooked noodles, chicken, and cilantro or scallions (if using). Toss everything together and serve hot.
Cooking Time: 20-25 minutes
Drunken Noodles with Beef and Bell Peppers
This recipe combines the bold flavors of beef, bell peppers, and a savory sauce with the comforting warmth of noodles. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 pound beef strips (sirloin or ribeye)
– 2 large bell peppers (any color), sliced
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 cup drunken noodles sauce (store-bought or homemade)
– 8 oz rice noodles
– Salt and pepper to taste
– Scallions for garnish (optional)
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat oil over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same skillet, add bell peppers, onion, and garlic. Cook until the vegetables are tender, about 5 minutes.
4. Stir in drunken noodles sauce and bring to a simmer. Return the cooked beef to the skillet and stir to coat with the sauce.
5. Combine cooked noodles with the beef and vegetable mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with scallions if desired.
Cooking Time: 20-25 minutes
Drunken Noodles with Squid and Thai Basil
This recipe combines the bold flavors of Thailand with tender squid and aromatic Thai basil, all wrapped up in a savory and slightly intoxicating noodle dish.
Ingredients:
– 1 cup wide rice noodles
– 2 cups mixed vegetables (bell peppers, carrots, snow peas)
– 1/2 pound cleaned and sliced squid
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1 tablespoon palm sugar
– 1/4 cup chopped Thai basil
– 1/4 cup chopped cilantro
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions.
2. In a wok or large skillet, heat 1 tablespoon of oil over medium-high. Add squid and cook until opaque, about 3-4 minutes.
3. Add mixed vegetables, garlic, soy sauce, fish sauce, and palm sugar. Stir-fry for 2-3 minutes.
4. Add cooked noodles to the wok and stir-fry with vegetable mixture.
5. Season with salt and pepper to taste.
6. Garnish with chopped Thai basil and cilantro.
Cooking Time: 15-20 minutes
Drunken Noodles with Mushrooms and Bok Choy
This recipe combines the bold flavors of Thai red curry paste, juicy mushrooms, and crisp bok choy for a deliciously saucy noodle dish.
Ingredients:
– 1 lb rice noodles
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups bok choy, chopped
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 teaspoons Thai red curry paste
– 2 cups coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook rice noodles according to package instructions; set aside.
2. Heat oil in a large skillet over medium-high heat. Add mushrooms, garlic, and curry paste; cook until mushrooms release their liquid (3-4 minutes).
3. Add bok choy, coconut milk, chicken broth, salt, and pepper. Stir-fry for 3-5 minutes or until bok choy is tender.
4. Combine cooked noodles with the mushroom-bok choy mixture. Toss to coat evenly.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 15-20 minutes
Drunken Noodles with Crab Meat and Chili Oil
Savor the flavors of Thailand with this spicy crab drunken noodles recipe, where succulent crab meat meets bold chili oil and savory vegetables. This quick-fix meal is perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 cup cooked rice noodles
– 1/2 pound jumbo lump crab meat
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon chili oil
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add onion, garlic, and ginger; cook until onion is translucent.
4. Add crab meat; stir-fry for 2-3 minutes or until heated through.
5. Stir in chili oil, soy sauce, and oyster sauce (if using). Season with salt and pepper to taste.
6. Add cooked noodles to the wok; toss to combine with the crab mixture.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Drunken Noodles with Pineapple and Cashews
This Thai-inspired recipe combines the bold flavors of drunken noodles with the sweetness of pineapple and crunch of cashews, creating a unique and delicious dish.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snow peas)
– 1 cup pineapple chunks
– 1/4 cup cashews, chopped
– 2 tablespoons soy sauce
– 2 tablespoons oyster sauce (or vegetarian alternative)
– 1 tablespoon brown sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; stir-fry until softened.
3. Add mixed vegetables, pineapple, and cashews; stir-fry for 2-3 minutes.
4. In a small bowl, whisk together soy sauce, oyster sauce, and brown sugar. Pour sauce into the wok or skillet; stir-fry for an additional 1-2 minutes.
5. Combine cooked noodles with the vegetable mixture; toss to combine. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves. Serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Duck and Green Beans
A savory and aromatic stir-fry that combines the richness of duck with the spiciness of drunken noodles, all wrapped up with a burst of green beans. This recipe is perfect for a quick and satisfying dinner.
Ingredients:
– 1 lb boneless duck breast, sliced into thin strips
– 2 cups drunken noodles ( store-bought or homemade)
– 1 cup fresh green beans, trimmed
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. Cook the duck strips according to package instructions or grill until cooked through.
2. Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat.
3. Add the garlic and green beans; stir-fry for 2-3 minutes, or until tender-crisp.
4. Add the cooked duck, drunken noodles, soy sauce, and oyster sauce (if using); stir-fry for an additional 2-3 minutes, or until noodles are well coated.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Scallops and Garlic
This recipe combines the flavors of Thailand and the Mediterranean to create a bold, spicy, and savory dish. Succulent scallops are paired with garlic-infused drunken noodles, perfect for a quick and satisfying meal.
Ingredients:
– 1 pound large scallops
– 1 cup drunken noodles (or rice noodles)
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1/4 cup soy sauce
– 1/4 cup oyster sauce (optional)
– 1/4 cup fish sauce
– 1-2 teaspoons Thai chili flakes (depending on desired heat level)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook drunken noodles according to package instructions.
2. In a separate pan, heat oil over medium-high heat. Add scallops and cook for 2-3 minutes per side, or until cooked through.
3. In the same pan, add minced garlic and cook for an additional minute.
4. Combine cooked noodles, scallops, and garlic mixture in a wok or large skillet.
5. Stir in soy sauce, oyster sauce (if using), fish sauce, and Thai chili flakes.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Mussels and Lemongrass
This recipe combines the spicy kick of drunken noodles with the brininess of mussels and the brightness of lemongrass, creating a harmonious balance of flavors. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb mussels, scrubbed and debearded
– 8 oz drunken noodle paste (or store-bought)
– 2 cloves garlic, minced
– 1 stalk lemongrass, bruised
– 1/4 cup fish sauce
– 2 tbsp soy sauce
– 1 tsp palm sugar
– 1/4 cup chicken broth
– 2 cups mixed vegetables (bell peppers, carrots, etc.)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook noodles according to package instructions.
2. In a large skillet or wok, heat oil over medium-high heat. Add garlic and lemongrass; cook until fragrant (1 minute).
3. Add mussels, fish sauce, soy sauce, palm sugar, and chicken broth. Simmer until mussels are cooked (3-4 minutes).
4. Stir in drunken noodle paste and mixed vegetables. Cook for an additional 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve noodles topped with mussels and garnish with cilantro leaves.
Cooking Time: Approximately 15-20 minutes
Drunken Noodles with Lamb and Mint
Elevate your noodle game with this flavorful fusion of lamb, mint, and Thai-inspired drunken noodles. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz lamb strips (such as gyro meat)
– 1/2 cup fresh mint leaves
– 1/4 cup soy sauce
– 1/4 cup sake (or substitute with dry white wine)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup drunken noodle sauce (store-bought or homemade)
– 8 oz wide rice noodles
– Salt and pepper to taste
– Chopped scallions and toasted peanuts for garnish (optional)
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a wok or large skillet, heat oil over medium-high. Add lamb and cook until browned, about 3-4 minutes. Remove from wok and set aside.
3. In the same wok, add onion, garlic, and ginger; cook until softened, about 2 minutes.
4. Add soy sauce, sake, and drunken noodle sauce to the wok; stir to combine.
5. Add cooked noodles and lamb back to the wok; toss to coat with the sauce. Season with salt and pepper to taste.
6. Garnish with mint leaves, scallions, and toasted peanuts (if using). Serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Eggplant and Thai Chilies
This recipe combines the bold flavors of Thailand with the richness of eggplant, creating a dish that is both spicy and satisfying. With its slightly sweet and sour notes, this drunken noodle dish is sure to become a new favorite.
Ingredients:
– 12 oz rice noodles
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 Thai chilies, sliced
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– 1 cup drunken noodle sauce (see below for recipe)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Drunken Noodle Sauce:
– 2 tablespoons soy sauce
– 2 tablespoons fish sauce
– 2 tablespoons rice vinegar
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
Instructions:
1. Cook noodles according to package instructions.
2. In a large skillet, heat oil over medium-high. Add eggplant and cook until tender, about 3-4 minutes per side.
3. Add chilies, garlic, and mixed vegetables. Cook for an additional 2 minutes.
4. Stir in drunken noodle sauce and noodles. Season with salt and pepper to taste.
5. Garnish with cilantro leaves and serve immediately.
Cooking Time: 20-25 minutes
Drunken Noodles with Coconut Milk and Lime
Take your noodle game to the next level with this creamy and spicy recipe that combines the rich flavors of coconut milk, lime juice, and succulent drunken noodles. This dish is perfect for those who crave a flavorful and comforting meal.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 pound mixed mushrooms (button, cremini, shiitake), sliced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon grated ginger
– 1/4 cup coconut milk
– 2 tablespoons lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a wok or large skillet, heat oil over medium-high. Add onion and cook until softened (3-4 minutes).
3. Add garlic and mushrooms; cook until mushrooms release their liquid and start browning (5-6 minutes).
4. Stir in soy sauce, oyster sauce (if using), and ginger. Cook for 1 minute.
5. Pour in coconut milk and lime juice; stir to combine.
6. Add cooked noodles and toss everything together until well coated with the sauce.
7. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: Approximately 15-20 minutes.
Drunken Noodles with Peanuts and Cilantro
This Thai-inspired dish is a flavorful twist on traditional stir-fry noodles, featuring the perfect balance of spicy, sweet, and nutty flavors. With its vibrant colors and aromatic aroma, this recipe is sure to become a favorite.
Ingredients:
– 1/2 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup peanuts
– 1/4 cup cilantro leaves, chopped
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 2 tablespoons soy sauce
– 2 tablespoons oyster sauce (or hoisin sauce)
– 1 teaspoon chili flakes
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions. Set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and ginger; stir-fry until onion is translucent.
3. Add peanuts, mixed vegetables, soy sauce, oyster sauce, and chili flakes. Stir-fry for 2-3 minutes.
4. Add cooked noodles to the wok. Stir-fry for an additional minute.
5. Garnish with cilantro leaves. Serve hot.
Cooking Time: 15-20 minutes
Drunken Noodles with Sausage and Holy Basil
This recipe combines spicy sausage, flavorful holy basil, and succulent noodles to create a dish that’s sure to satisfy your cravings. With its bold flavors and textures, this dish is perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 lb spaghetti
– 1 lb sweet Italian sausage, casings removed
– 2 cloves garlic, minced
– 1/4 cup Holy Basil leaves, chopped
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 tablespoon brown sugar
– 1 teaspoon sesame oil
– Salt and pepper, to taste
– Chopped green onions, for garnish
Instructions:
1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, cook sausage over medium-high heat, breaking up with spoon as it cooks, until browned and cooked through.
3. Add garlic, Holy Basil, soy sauce, oyster sauce (if using), and brown sugar to the skillet. Stir-fry for 1-2 minutes, until fragrant.
4. Add cooked spaghetti to the skillet, tossing to combine with sausage mixture.
5. Season with sesame oil, salt, and pepper to taste.
6. Serve hot, garnished with chopped green onions.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your mealtime with these 18 mouth-watering drunken noodles recipes! From classic Thai Drunken Noodles with Basil and Chili to creative variations featuring shrimp, pork belly, tofu, chicken, beef, squid, mushrooms, crab meat, and more. Each recipe is packed with bold flavors and aromas, guaranteed to tantalize your taste buds. Whether you’re a spice lover or just looking for some inspiration in the kitchen, these recipes have got you covered. So go ahead, grab your wok, and get cooking!
