Name: Quick Chicken Drunken Noodles Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Thai
Ingredients: 3 tbsp oyster sauce; 2 tbsp light soy sauce; 2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce); 1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar); ½ tbsp fish sauce (recommended, but can be left out completely); 1 tbsp brown sugar; 2 tbsp water; 200 g (7 oz) dried wide rice noodles; 1 tbsp sesame oil; 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm/¼ inch thick; 1 brown onion, sliced; 1 tbsp freshly grated garlic; 1 carrot, julienned; 1 bunch bok choy, shredded (1.5 cm/½ inch slices); 4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons; 1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can also be substituted with regular basil); Chili oil vinegar, or plain rice wine vinegar; Crushed roasted peanuts

If you love bold flavors and fast meals that don’t skimp on freshness, you’re going to adore this Quick Chicken Drunken Noodles Recipe. It’s one of those dishes I turn to when I want something zingy, comforting, and ready in under 20 minutes. Plus, it’s packed with Thai basil, crunchy veggies, and a sauce that manages to balance sweet, salty, and a little kick perfectly. Trust me, once you try this, it’ll become a weekly favorite.

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Why You’ll Love This Recipe

Super Quick to Make: You’ll get dinner on the table in less than 20 minutes, perfect for busy weeknights.
Flavor-Packed Sauce: The oyster, soy, and fish sauces come together to make a sauce that’s rich and layered without any fuss.
Fresh and Vibrant Veggies: Carrots, bok choy, and spring onions add crunch and bright color that I always appreciate.
Aromatic Thai Basil: This herb is my secret weapon for authentic flavor and a beautiful finish.

A black pan filled with stir-fried wide flat brown noodles mixed with light brown cooked chicken pieces and bright green leafy vegetables with crispy stems, thin orange carrot strips are also mixed inside; a pair of black chopsticks is lifting some noodles in the center, showing the shiny and soft texture of the noodles and the colorful mix of ingredients underneath, steam rises gently from the dish, and the pan rests on a beige woven mat over a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients combine to give you the classic Drunken Noodles experience — all balanced to give you the perfect harmony of salty, sweet, and a touch of tang. When I shop for this recipe, I always pick fresh Thai basil and good-quality soy sauce to up the flavor.

Oyster sauce: Adds a deep, savory umami flavor that’s key to this dish’s signature taste.
Light soy sauce: Provides saltiness without making the sauce too dark or heavy.
Dark soy sauce: Gives color and a thicker, richer flavor; tamari works nicely if you prefer gluten-free.
Rice wine vinegar: Adds a gentle tang to balance the sweetness and saltiness.
Fish sauce: A traditional ingredient that adds depth—though you can leave it out if you don’t have any on hand.
Brown sugar: Brings just enough sweetness to round out the flavors.
Water: Helps adjust the sauce consistency so it doesn’t get too thick.
Dried wide rice noodles: The best choice for texture and authenticity; be careful not to overcook them!
Sesame oil: Adds a toasty aroma and slicks the pan.
Boneless, skinless chicken breast: Thinly sliced for a quick cook time and tender bite.
Brown onion: Adds natural sweetness and depth.
Freshly grated garlic: Always use fresh for the best aroma and taste.
Carrot: Julienned for crunch and color.
Bok choy: Shredded for that crisp, fresh green bite.
Spring onions (scallions): Cut into batons for a mild onion flavor and some crunch.
Thai basil leaves: Bursting with fragrance and essential to that authentic Asian flair.
Chilli oil vinegar or plain rice wine vinegar: For drizzling at the end to add some brightness and heat.
Crushed roasted peanuts (optional): Adds an irresistible crunch that my family loves on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Quick Chicken Drunken Noodles Recipe is—you can easily swap in other proteins or veggies depending on what you have on hand or your preferences. Feel free to make it your own!

Protein swap: I’ve tried shrimp and thinly sliced beef with great results—just adjust cooking times accordingly.
Vegetarian version: Replace chicken with tofu, and skip fish sauce to keep it vegan-friendly.
Extra veggies: Throw in snap peas or bell peppers for added crunch and color; this always makes it feel extra special.
Spice it up: Add more chili oil or fresh bird’s eye chilies if you like it hot—I learned this when hosting friends who can’t get enough heat!

How to Make Quick Chicken Drunken Noodles Recipe

Step 1: Whip Up That Flavor-Packed Sauce

Start by mixing the oyster sauce, light and dark soy sauces, rice wine vinegar, fish sauce, brown sugar, and water in a small bowl. This combo really sets the flavor stage, and letting the sugar dissolve fully gives you that smooth, balanced sauce that clings beautifully to the noodles.

Step 2: Perfectly Cook Your Rice Noodles

Follow the packet instructions, but here’s a secret I discovered: don’t boil the noodles for too long! I usually cook them just until pliable—about 3 minutes—then rinse with cold water to stop the cooking. This prevents mushy noodles, which is a common pitfall. They’ll finish cooking once you toss them in the stir-fry, so don’t worry about undercooking.

Step 3: Sear the Chicken

Heat sesame oil in a large, heavy pan over high heat. Toss in the finely sliced chicken and stir it around until it just starts changing color—about 2-3 minutes. You want it golden but not fully cooked through yet since it’ll finish with the veggies and noodles.

Step 4: Build the Veggie Base

Add the sliced onion and freshly grated garlic to the chicken. Stir constantly for about 30 seconds until the kitchen smells incredible and the garlic becomes fragrant but not burnt. Then throw in the julienned carrot, shredded bok choy, and spring onions. Give everything a good toss to blend some fresh, crunchy textures.

Step 5: Bring It All Together with Noodles and Sauce

Add your partially cooked noodles and pour over the sauce. Use tongs to toss everything well—this helps coat the noodles evenly and lets the veggies soften just a bit. Let it simmer on medium heat for 2-3 minutes. You’ll notice the noodles soak up that luscious sauce, and everything turns beautifully glossy.

Step 6: Finish with Thai Basil and Serve

Take the pan off the heat and stir in the fresh Thai basil leaves right at the end. The residual heat wilts them perfectly, releasing their fragrant aroma. Divide the noodles among bowls and add a drizzle of chili oil vinegar or plain rice wine vinegar for that extra zing. If you like, sprinkle some crushed roasted peanuts on top for a delicious crunch.

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Pro Tips for Making Quick Chicken Drunken Noodles Recipe

Noodle Timing: Don’t overcook your rice noodles in boiling water; they’ll go mushy—three minutes usually does the trick.
Sauce Balance: Taste and adjust the sauce before cooking. If it’s too salty, add a splash more water or a pinch extra sugar.
High Heat Stir-Fry: Cooking over high heat helps you get that lovely char and prevents the dish from steaming.
Fresh Basil Last: Always add Thai basil at the end; cooking it too long will lose the aroma and flavor impact.

How to Serve Quick Chicken Drunken Noodles Recipe

A white bowl is filled with wide, flat brown noodles mixed with bright green bok choy and thin orange carrot strips. On top, there are several medium brown cooked meat slices with a light glaze. Small pieces of crushed peanuts are scattered over everything. A pair of light-colored chopsticks rest on the edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top mine with a drizzle of chili oil vinegar for a hint of heat and acidity. Crushed roasted peanuts add a wonderful crunch and nutty flavor that complements the noodles beautifully. If you like extra fresh notes, a wedge of lime on the side is always a winner.

Side Dishes

I often serve this with a simple cucumber salad dressed in lime and chili flakes, which lightens things up and adds freshness. A bowl of hot miso soup can be a cozy starter to go along with this meal, too. Keep it balanced with something crisp and cooling on the side.

Creative Ways to Present

For special dinners, I like serving the noodles in individual banana leaf-lined bowls or small cast iron skillets to keep everything warm and let guests see the vibrant colors up close. Garnishing with whole Thai basil sprigs and extra peanuts makes it look restaurant-fancy but is super easy to do.

Make Ahead and Storage

Storing Leftovers

Leftover drunken noodles hold up well in an airtight container in the fridge for 2-3 days. I recommend warming them gently on the stove with a splash of water or soy sauce to revive the noodles and soften the veggies without drying them out.

Freezing

I don’t usually freeze this dish because the texture of the noodles and fresh basil changes, but if you do freeze it, store it in smaller portions and thaw overnight in the fridge for better results. Reheat quickly on the stove instead of the microwave.

Reheating

To bring leftovers back to life, I warm the noodles in a hot skillet with a little sesame oil and water to steam them gently. This rehydrates the noodles nicely and even crisps up the chicken edges, making it taste fresh again.

FAQs

Can I use fresh rice noodles instead of dried wide rice noodles?

Absolutely! Fresh rice noodles cook faster and tend to be more tender, so reduce the cooking time accordingly. They won’t need the initial boiling step that dried noodles do—just toss them directly into the stir-fry towards the end to heat through.
What can I substitute for Thai basil if I can’t find it?

If Thai basil isn’t available, regular sweet basil is your best substitute, though the flavor will be milder. Some people also use holy basil or even mint in a pinch, but for the authentic aroma, Thai basil is really worth seeking out.
Is this dish spicy?

The Quick Chicken Drunken Noodles Recipe itself isn’t very spicy unless you add chili oil vinegar or fresh chilies. You can control the heat by adjusting the amount of chili or by omitting it altogether for a milder meal.
Can I make this gluten-free?

Yes! Use tamari or gluten-free soy sauce instead of regular soy sauce. Make sure to check that your oyster sauce is gluten-free too; some brands offer special varieties suitable for gluten-free diets.

Final Thoughts

I absolutely love how this Quick Chicken Drunken Noodles Recipe comes together with minimal fuss but delivers maximum flavor. It’s one of my go-to meals when I want something fast and satisfying, with plenty of fresh herbs and a well-rounded sauce that feels indulgent without being heavy. Give it a try—you’ll find it’s the kind of recipe you want to make again and again, whether you’re cooking for family or just treating yourself. Bon appétit!