Everyday Kitchen

Thai · Dinner

Drunken Noodles

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg

Drunken Noodles is a Thai dish. High heat and a wide pan help the noodles sear.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Medium
Cuisine
Thai
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Drunken Noodles. The photograph shows one lifted portion; the vegetables may differ from this draft.
The photograph shows one lifted portion; the vegetables may differ from this draft. Representative photograph of Drunken Noodles. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Pan

Noodles

Sauce

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Fry · About 6 min

  1. Heat oil from 30 ml neutral oil, 400 g chicken thighs, sliced, 15 g garlic, chopped, 10 g red chili, chopped, 150 g bell pepper, sliced; cook chicken 6 minutes. Add garlic, chili and pepper; fry 3 minutes.

Toss · About 4 min

  1. Add 500 g fresh wide rice noodles and mixed 30 ml oyster sauce, 25 ml soy sauce, 10 g sugar, 30 ml water; toss 3–4 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Finish · About 7 min

  1. Fold in 30 g Thai holy basil off the heat.

Tips

  • High heat and a wide pan help the noodles sear.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use Thai sweet basil when holy basil is unavailable.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Drunken Noodles one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Drunken Noodles?

High heat and a wide pan help the noodles sear.

What can I substitute in Drunken Noodles?

Use Thai sweet basil when holy basil is unavailable.

Can I prepare Drunken Noodles ahead?

Prepare the measured ingredients for Drunken Noodles one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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