Dinner

Drunken Noodles

Wide rice noodles coated in a fiery, fragrant sauce with fresh Thai basil, sliced chilies, and tender chicken or shrimp. This iconic Thai street dish gets its name from its intense heat and the way it pairs with beer—a complex balance of spicy, savory, and aromatic.

597calper serving 22gprotein 103gcarbs 10gfat 25min prep 10min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Drunken Noodles — common questions

How spicy is drunken noodles? Can I make it milder?

Drunken noodles are intentionally very spicy. To reduce heat, use fewer dried chilies (start with 2), remove the fresh chili seeds, or omit them entirely. You can also use milder green chilies. The dish will still be spicy but more approachable.

What if I can't find Thai basil?

Thai basil's licorice-like flavor is distinctive, but you can substitute with half regular basil and half fresh cilantro for a similar herbal note. Do not use dried basil—add it fresh at the end only.

Can I use dried rice noodles instead of fresh?

Yes—cook them according to package directions (usually 5–7 minutes in boiling water) and drain well. Fresh noodles are preferred for their tender, chewy texture, but dried work fine if that's what you have.

What's the most common mistake?

Adding the basil too early—it loses its fresh, aromatic quality if cooked. Stir it in right before serving so it stays vibrant and fragrant.

Can I use tofu or vegetables instead of chicken or shrimp?

Yes—cube 12 oz extra-firm tofu and pan-fry until golden before adding to the wok, or add a mix of sliced bell peppers, snap peas, and baby corn. Adjust timing so everything cooks through together.

What should I serve with drunken noodles?

Serve with cold Thai beer (the heat and cold are a classic pairing), jasmine rice, or a cool papaya salad to balance the spice. A simple cucumber salad with rice vinegar is also perfect.