There’s something special about a plate of drunken noodles.
The wide rice noodles are silky and chewy, the sauce is savory, sweet, and spicy all at once, and the whole thing is tossed with Thai basil so every bite carries that warm, aromatic anise note.
This drunken noodles with chicken recipe brings all of that into your kitchen in about 25 minutes, and it tastes like something you’d wait in line for at a Thai spot in the city.
The name “drunken noodles” comes from the Thai dish pad kee mao, and the story goes that it was a late-night street food favorite — the kind of thing you’d order after a long night out.
Whatever its origin, the flavor keeps people coming back. The sauce is made with oyster sauce, light soy sauce, dark soy sauce, sugar, and a splash of water, hitting every note you want from Thai cooking: umami, salt, sweetness, and a little heat from fresh chilis.
It’s also a genuinely fast recipe.
Once the ingredients are prepped, everything happens in the wok in about five minutes.
The chicken sears quickly, the noodles absorb the sauce and get a slightly blistered edge from the high heat, and the Thai basil gets tossed off the heat so it stays bright green instead of turning black.
Toss it in a bowl, top it with sliced green onions and lime wedges, and it’s on the table faster than delivery.
Why This Recipe Works
A few small decisions make these drunken noodles with chicken taste like the version from a Thai restaurant:
Soak the Noodles Instead of Boiling Them. Wide dried rice noodles soften best when you soak them in hot water for 25 to 30 minutes, until they’re pliable but still firm in the center. Finish cooking them directly in the wok, letting them absorb the soy-oyster sauce as they soften and pick up a slight char from the high heat. Fully boiled noodles tend to break apart and turn mushy when you toss them in a hot wok.
Prep Everything Before You Turn On the Heat. This is the most important step in stir-frying. Once the wok is hot, things move fast, and you won’t have time to chop garlic or measure sauce. Line everything up next to the stove — minced garlic, sliced chilis, sliced onion, cut chicken, mixed sauce, green onions, and basil — and the whole dish comes together in about five minutes.
Sear the Chicken First, Then Bloom the Aromatics. If you add garlic and chilis to the wok first and then add cold chicken, the garlic scorches and turns bitter while the chicken is still coming up to temperature. Searing the chicken first builds a golden crust and keeps the aromatics fresh. Push the chicken to the side of the wok, add the garlic and chilis to the center oil for 10 seconds, then toss everything together.
Use Both Light and Dark Soy Sauce. Light soy sauce is the workhorse — salty and savory and used throughout Thai cooking. Dark soy sauce is thicker, sweeter, and gives the noodles that deep brown color you see at restaurants. Using both is what makes the dish look and taste right. If you only have all-purpose soy sauce, use it for both and add an extra teaspoon of sugar.
Caramelize the Noodles Over High Heat. Once the noodles hit the wok with the sauce, toss them continuously for 1 to 2 minutes. The noodles absorb the sauce, soften, and pick up a slightly blistered, charred edge — the wok hei that makes restaurant stir-fry taste different from home stir-fry. A smoking-hot wok and constant motion are what get you there.
Add the Thai Basil Off the Heat. Thai basil turns black and bitter when it sits over high heat. Tossing it in after you take the wok off the burner lets the residual heat wilt the leaves without burning them. The result is a bright green, aromatic finish that makes the whole dish taste alive.
Use Thai Basil, Not Regular Basil If You Can Find It. Thai basil has a slight anise flavor that’s the signature of drunken noodles. Regular Italian basil works in a pinch, but Thai basil or Thai holy basil is the real thing. You can find it at Asian markets and many grocery stores.
Drunken Noodles with Chicken Recipe
Wide rice noodles tossed with seared chicken, garlic, chilis, and a savory-sweet soy oyster sauce over high heat, finished with fresh Thai basil.
Ingredients
For the Noodles and Stir Fry
- 7 oz wide dried rice noodles, soaked in hot water for 25 to 30 minutes, then drained
- 1¼ lbs (20 oz) boneless, skinless chicken thighs or breasts, cut into thin bite-sized pieces
- 2 tbsp peanut, avocado, or canola oil (high smoke point), divided
- 4 large cloves garlic, minced
- 2 to 3 bird's eye chilis or Thai chilis, deseeded and very finely chopped
- ½ small yellow onion, thinly sliced
- 2 tsp fish sauce, or soy sauce
- 3 green onions, cut into 2-inch pieces
- 1½ cups fresh Thai basil leaves, or Thai holy basil
For the Savory-Sweet Sauce
- 3 tbsp oyster sauce
- 3 tbsp soy sauce
- 2 tsp brown sugar or palm sugar
- 1 tbsp water
- For Serving
- Lime wedges
- Fresh Thai basil leaves
- Sliced red chilis or chili flakes
- Steamed jasmine rice, optional
Instructions
- Soak the noodles. Place the wide rice noodles in a large bowl and cover with hot tap water. Soak for 25 to 30 minutes, until pliable and soft on the outside but still firm in the center. Drain well and toss with ½ teaspoon of oil to prevent sticking. Finish cooking the noodles in the wok.
- Whisk the sauce. In a small measuring cup, whisk together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water until smooth and the sugar dissolves.
- Mise en place. Arrange all the prepped ingredients — chicken, garlic and chilis, onions, noodles, sauce, and basil — right next to the stove. Wok cooking is fast and high-heat, so you have no time to prep once you start.
- Sear the chicken. Heat 1 tablespoon of oil in a large wok or heavy cast-iron skillet over high heat until it smokes. Add the chicken in a single layer and splash it with the fish sauce. Let it sit undisturbed for 90 seconds to build a golden sear, then toss for another 1 to 2 minutes, until cooked through. Push the chicken to the outer edge of the wok, or transfer it to a plate.
- Bloom the aromatics and onions. Add the remaining 1 tablespoon of oil to the center of the hot wok. Add the minced garlic and chilis and stir for 10 seconds, until intensely fragrant. Don't inhale directly over the wok — the chilis will make you cough. Stir in the sliced yellow onion and cook for 1 minute, until tender-crisp.
- Caramelize the noodles and sauce. Toss the chicken back into the center. Add the drained rice noodles and green onions, then pour the sauce mixture directly over the noodles. Using tongs or a wok spatula, toss continuously over high heat for 1 to 2 minutes, until the noodles absorb the dark sauce, soften, and develop a slightly blistered, charred edge.
- Fold the basil off the heat. Turn off the heat completely. Immediately add the fresh Thai basil leaves and fold them into the warm noodles for 15 to 20 seconds, just until wilted. Don't cook the basil over an active flame — it turns dark, limp, and bitter.
- Serve. Plate immediately into warm bowls. Serve hot with lime wedges, sliced red chilis, and extra fresh Thai basil leaves.
Notes
Each serving has about 520 calories and 38g of protein, with roughly 58g of carbs, 16g of fat, 3g of fiber, and 980mg of sodium. The protein comes from the chicken. Use chicken breast for a leaner version, or add an extra half pound to push the protein higher.
Make-Ahead, Storage, and Reheating
Make Ahead: This dish is best fresh because the noodles soften as they sit. If you want to prep ahead, soak and drain the noodles, mix the sauce, and cut the chicken up to 2 days in advance and store everything separately in the refrigerator. Stir-fry just before serving.
Refrigerator: Store leftovers in a sealed container for up to 3 days. The noodles will soften over time, so reheat gently.
Freezer: This dish doesn’t freeze well because the rice noodles turn mushy when thawed.
Reheating: Reheat in a skillet over medium-high heat for 2 to 3 minutes, tossing constantly, or in the microwave in 45-second bursts. Add a splash of water if the noodles look dry.
Meal Prep: If you’re prepping these for lunches, soak the noodles slightly firmer than you would for immediate cooking, so they hold their shape when reheated. Store the noodles, chicken, and sauce separately and combine them in the morning.
Food Safety: Cook chicken to an internal temperature of 165°F. Keep leftovers refrigerated within 2 hours of cooking. Reheat to 165°F before serving.
Easy Variations
Drunken Noodles with Beef. Swap the chicken for 1¼ lbs of thinly sliced flank steak. Sear the beef in a single layer for about 1 minute per side, then remove it, cook the noodles and sauce, and return the beef at the end.
Drunken Noodles Recipe Italian. Some people hear “drunken noodles” and think of the Italian-American pasta dish made with red wine. That’s a completely different recipe. If you’re looking for the Italian version, you’ll want a pasta dish with red wine, garlic, and marinara. This recipe is the Thai version, made with rice noodles and soy-based sauce.
Drunken Noodles Recipe Thai with Beef. This is the traditional version made with beef instead of chicken. Flank steak, sirloin, or skirt steak all work — slice them thinly against the grain.
Drunken Noodles Sauce. The sauce is what makes these noodles taste like a restaurant version. It’s oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Make a double batch and store it in a jar in the refrigerator for up to 2 weeks. Use it on any stir-fry noodle dish.
Frequently Asked Questions
What are drunken noodles?
Drunken noodles is the English name for pad kee mao, a Thai stir-fry dish made with wide rice noodles, garlic, chilis, protein, vegetables, and a savory-sweet soy oyster sauce, finished with Thai basil. Despite the name, the dish contains no alcohol.
Are drunken noodles spicy?
Yes, traditionally. This recipe uses 2 to 3 bird’s eye or Thai chilis, giving it moderate to high heat. Reduce to 1 chili if you want it milder, or add more if you want it spicier.
Can I make drunken noodles with chicken breast instead of thighs?
Yes. Chicken breast works well but cooks a little faster, so cut it into even bite-sized pieces and check the internal temperature at 165°F. Thighs are more forgiving and stay juicier through a high-heat sear.
What noodles do I use for drunken noodles?
Use wide dried rice noodles, sometimes labeled “Pad Thai” rice noodles or “wide rice noodles.” They’re chewy, silky, and soak up the sauce beautifully. Thin rice noodles work in a pinch but the texture is different.
Why did my drunken noodles turn mushy?
Almost always because the noodles were fully boiled before they went into the wok. Soaking them in hot water for 25 to 30 minutes until they’re pliable but still firm lets them finish cooking in the wok without breaking down. It also helps to keep the wok smoking hot and toss the noodles constantly so they caramelize instead of steam.
Can I use regular basil instead of Thai basil?
Yes. Regular Italian basil works and tastes closer to what most Thai restaurants outside Thailand serve. Thai basil, or Thai holy basil, is the traditional choice and has a slight anise flavor worth seeking out.
Can I make this gluten-free?
Yes. Use tamari or gluten-free soy sauce instead of the light and dark soy sauce, use gluten-free oyster sauce, and use coconut aminos instead of fish sauce if needed. Check all labels carefully.
Can I make this vegan?
Yes. Skip the chicken, use a vegan oyster sauce or mushroom stir-fry sauce, use soy sauce instead of fish sauce, and add cubed tofu or extra vegetables for protein.
How do I keep the noodles from sticking together?
Soak the noodles until pliable, drain them well, and toss them with a teaspoon of oil before adding them to the wok. Keep them moving once they hit the pan so they don’t clump.
Can I make these noodles ahead of time?
The noodles are best fresh, but you can prep the components up to 2 days ahead and stir-fry just before serving. Leftovers keep for up to 3 days in the refrigerator, though the noodles soften over time.
How much protein is in drunken noodles with chicken?
This recipe has about 38g of protein per serving, from the chicken. Add an extra half pound of chicken or top with a fried egg to boost it.
Can I double the recipe?
Yes. Use a larger wok or cook the chicken in two batches so it sears instead of steaming. Double all the sauce and noodles.
What’s the difference between drunken noodles and pad see ew?
Both are Thai stir-fry noodle dishes made with wide rice noodles. Drunken noodles are spicy and use fresh chilis and Thai basil. Pad see ew is sweeter and milder, made with egg and Chinese broccoli.
More Chicken Recipes You’ll Love
- 6 Budget-Friendly Asian Beef Bowl Recipes — 27–36g Protein, 25-Minute Family Dinners
- Budget-Friendly Asian Ground Chicken Stir Fry — 29g Protein, 20 Minutes
- Homemade Stir Fry Sauce Recipe — 5 Minutes, Better Than Takeout
- Spicy Thai Basil Chicken Recipe — 15-Minute Thai Street Food at Home
Conclusion
This drunken noodles with chicken recipe is the Thai takeout favorite you can make at home in about 25 minutes. Wide rice noodles tossed with seared chicken, garlic, chilis, and a savory-sweet soy oyster sauce, finished with fresh Thai basil and served with lime wedges and extra chilis on the side. About 38g of protein per serving.
The three things that make it work are these. Soak the noodles instead of boiling them so they finish cooking in the wok and pick up a blistered, caramelized edge. Sear the chicken first so the garlic and chilis don’t scorch while the chicken comes up to temperature. And add the Thai basil off the heat so it wilts without turning black and bitter.
About 520 calories per serving. 38g of protein. Three servings. Ready in about 25 minutes, endlessly adaptable with beef, chicken breast, tofu, or extra vegetables, and it tastes better than takeout.
Pin it to your chicken breast recipes board and make it your new go-to Thai noodle night.
