The Ultimate Quick & Flavorful Street Style Thai Drunken Noodles

Ingredients for Quick Street Style Thai Drunken Noodles

• 16 oz (450g) Wide Rice Noodles (Pad See Ew style), fresh or dried: The essential foundation for Drunken Noodles, providing that signature chewy texture. Soak them properly to prevent sticking.
• 1 lb (450g) Chicken Breast, thinly sliced against the grain: Our lean protein star, absorbing all the delicious stir-fry flavors. Slice thinly against the grain for tenderness.
• 2 tbsp Dark Soy Sauce: Crucial for the rich, deep color and a subtle sweetness in our Quick Street Style Thai Drunken Noodles. Don’t confuse it with light soy.
• 2 tbsp Oyster Sauce: Adds a vital umami depth and slight thickness to the sauce. Look for good quality brands for best flavor.
• 1.5 tbsp Fish Sauce: The irreplaceable base of authentic Thai cuisine, delivering salty, savory complexity. Choose a reputable brand like Red Boat.
• 1 tbsp Granulated Sugar: Balances the savory and spicy elements, rounding out the flavor profile. A pinch makes a big difference.
• 4-5 cloves Garlic, minced: The aromatic backbone, infusing the dish with pungent, savory warmth. Mince it finely for maximum flavor release.
• 2-4 Thai Bird’s Eye Chilies, minced (adjust to taste): Provides the authentic fiery kick that defines Drunken Noodles. Adjust quantity to your preferred spice level.
• 1 Red Bell Pepper, thinly sliced: Adds vibrant color, a sweet crunch, and essential vitamins to the stir-fry. Slice into thin strips.
• 1/2 Yellow Onion, cut into wedges: Contributes a delicate sweetness and aromatic depth when stir-fried. Cut into wedges for texture.
• 1 cup Fresh Thai Basil Leaves, packed: The quintessential herb, giving Drunken Noodles its unique, peppery, anise-like aroma. Add at the very end.
• 1/2 tsp White Pepper: Offers a gentle, earthy warmth that complements the other spices. A little goes a long way.
• 3 tbsp Vegetable Oil: The medium for stir-frying, ensuring even cooking and flavor distribution. Use a neutral oil with a high smoke point.
• 1 Lime, cut into wedges: A final squeeze brightens the entire dish, adding a crucial fresh, zesty finish. Serve on the side.

How to Make Quick Street Style Thai Drunken Noodles

Prep Ingredients:

Get organized! Prepare your wide rice noodles according to package directions. Thinly slice the chicken, mince garlic and chilies, and slice bell pepper and onion. This mise en place ensures a smooth and quick cooking experience for your Quick Street Style Thai Drunken Noodles.

Mix Sauce:

In a small bowl, whisk together the dark soy sauce, oyster sauce, fish sauce, and granulated sugar until well combined and the sugar is dissolved. This signature sauce is crucial for the authentic flavor of your Quick Street Style Thai Drunken Noodles. Set aside.

Sauté Aromatics:

Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add minced garlic and chilies, stir-frying for 30 seconds until fragrant. Add the sliced chicken breast, stir-frying until it’s mostly cooked through and lightly browned, about 3-4 minutes.

Stir-Fry Noodles:

Add the sliced red bell pepper and yellow onion to the wok, stir-frying for 1-2 minutes until slightly tender-crisp. Toss in the prepared wide rice noodles. Pour in the signature Drunken Noodle Sauce and white pepper, tossing everything to coat the noodles evenly.

Add Basil:

Finally, add the fresh Thai basil leaves to the wok. Toss vigorously for about 30 seconds, just until the basil wilts and releases its aromatic oils. This final touch brings the quintessential street-style flavor to your Quick Thai Drunken Noodles.

Serve Hot:

Transfer your delicious Quick Street Style Thai Drunken Noodles immediately to serving plates. Garnish with fresh lime wedges for an extra burst of citrusy brightness. Enjoy this comforting and flavorful dish right away!

How to Store Quick Street Style Thai Drunken Noodles

To store leftover Quick Street Style Thai Drunken Noodles, transfer them to an airtight container and refrigerate promptly. They will stay fresh for 3-4 days. If left out too long, the noodles can become dry and develop an off-smell – don’t do what I did and forget them on the counter overnight! Discard if you notice any strange odor or sliminess.

You can prep all ingredients (slice chicken, chop veggies, mix sauce) up to a day in advance and refrigerate them separately for an even quicker cook time. For best results, assemble and cook the noodles right before serving to maintain optimal texture.

What to Serve with Quick Street Style Thai Drunken Noodles

Serve your Quick Street Style Thai Drunken Noodles hot, straight from the wok for optimal flavor. For a vibrant presentation, a sprinkle of fresh cilantro or extra basil makes it perfect for guests. Enjoy immediately! This dish pairs wonderfully with a crisp, chilled lager or a refreshing cucumber salad to complement the spice.

I personally love to serve this dish family-style, right in the center of the table. It lets everyone dive in and share. This communal approach feels perfect, highlighting the fresh ingredients for a truly satisfying meal to enjoy.

Frequently Asked Questions

→ How do I prevent the wide rice noodles from clumping or getting mushy in Quick Thai Drunken Noodles?

Always stir-fry your wide rice noodles quickly over very high heat; otherwise, they’ll clump and get mushy, a mistake I made often. Fast cooking prevents stickiness for that perfect texture. Ensure your wok is screaming hot!

→ Can I substitute the chicken breast with other proteins or vegetables in this recipe?

Yes, absolutely! Tofu, shrimp, or beef all work wonderfully. Just adjust cooking times accordingly to avoid overcooking. For veggies, add broccoli or snap peas for extra crunch and color.

→ Can I make these Quick Thai Drunken Noodles gluten-free for dietary needs?

Yes, you can! Substitute the dark soy sauce with a gluten-free tamari and ensure your fish sauce is certified gluten-free. Use gluten-free wide rice noodles too. The authentic flavor will still be fantastic.

→ How long can I store leftover Quick Street Style Thai Drunken Noodles in the fridge?

You can store leftover Quick Street Style Thai Drunken Noodles in an airtight container for 3-4 days in the refrigerator. Don’t leave them out too long, as they dry out quickly and can develop an off-smell.

→ Can I prep ingredients ahead of time to make Quick Thai Drunken Noodles even faster?

Yes, absolutely! You can slice chicken, chop veggies, and mix the sauce up to a day in advance and refrigerate separately. This mise en place ensures a super smooth and quick cooking experience.