I’m excited to share a Non Greasy Dinner Ideas favorite: alcohol-free Thai drunken noodles that lean on a few unexpected pantry ingredients to deliver surprising savory depth.

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I don’t usually get this excited about a weeknight plate but these Street Style Thai Drunken Noodles do something to me. There is no alcohol in them yet they’ll get you high on flavors, bold, salty, sweet, and a little wild.

The slick chew of wide rice noodles and the punch of torn Thai basil leaves make each bite impulsive, like biting into something you shouldn’t have but can’t stop. It’s loud, messy, and totally addictive, belonging right in the Thai Food Drunken Noodles canon.

Try it and you’ll see why street carts everywhere keep coming back for more.

Why I Like this Recipe

– I love how the flavors hit hard — sweet, salty, spicy all at once, it just wakes me up.
– I like the mix of textures, soft and chewy with little crunchy bits, every bite’s different.
– It’s super quick to make so I can throw it together after a long day and still feel fancy.
– The aroma while it’s cooking pulls me into the kitchen, makes the whole meal feel special.

Ingredients

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Silky wide rice noodles, mostly carbs, easy to slurp, soak up sauces well
Chicken, shrimp, or tofu adds protein, texture and makes dish more filling
Garlic gives punchy aroma and savoury depth, lots of antioxidants too
Tiny Thai chilies bring heat and brightness, adjust to your courage
Herb with peppery sweet notes, wilts fast, adds fresh herbal lift
Fish sauce is salty, funky umami booster, a little goes a long way
Light caramel palm sugar balances salty and spicy, melts into sauce nicely
Nam prik pao gives smoky sweet chili complexity, optional but highly recommended

Ingredient Quantities

12 oz (340 g) fresh wide rice noodles, separated if stuck

8 oz (225 g) chicken thigh or shrimp or firm tofu, cut into bite size pieces

3 to 4 garlic cloves, minced

2 to 4 Thai bird’s eye chilies, finely sliced, or 1 tsp crushed red pepper flakes

1 small yellow or white onion, thinly sliced

1 small red bell pepper, thinly sliced, optional but good for color

2 scallions, cut into 1 inch pieces

1 cup Thai basil leaves, loosely packed, torn a bit

2 tbsp vegetable oil or other neutral oil

2 tbsp light soy sauce

1 tbsp dark soy sauce (for color)

1 tbsp oyster sauce

1 tbsp fish sauce

1 tbsp palm sugar or light brown sugar, packed

1 tbsp roasted chili paste (nam prik pao), optional but recommended

2 tbsp water or chicken stock to loosen the sauce

1/2 to 1 tsp freshly ground black pepper

Lime wedges for serving, optional

How to Make this

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1. Prep everything first so this goes fast: gently separate the fresh wide rice noodles if they’re stuck, or dunk them in very hot water for 20 to 60 seconds then drain; cut chicken/shrimp/tofu into bite sized pieces; mince 3 to 4 garlic cloves; finely slice 2 to 4 Thai bird’s eye chilies (or have 1 tsp crushed red pepper flakes ready); thinly slice the onion and optional red bell pepper; cut scallions into 1 inch pieces; loosely tear about 1 cup Thai basil leaves; juice a lime and set wedges aside.

2. Make the sauce in a small bowl: stir together 2 tbsp light soy sauce, 1 tbsp dark soy sauce for color, 1 tbsp oyster sauce, 1 tbsp fish sauce, 1 tbsp palm or light brown sugar (packed), 1 tbsp roasted chili paste if using, 2 tbsp water or chicken stock to loosen, and 1/2 to 1 tsp freshly ground black pepper until the sugar mostly dissolves.

3. Heat a large wok or heavy skillet over high heat until very hot, add 2 tbsp neutral oil, swirl to coat. If using tofu, press and dry it first and fry until golden on all sides then remove. If using chicken, stir fry until about 80 percent cooked and remove. If shrimp, sear quickly only until just pink then remove.

4. Lower the heat a touch if the oil smokes too much, then add the minced garlic and sliced chilies, stir 10 to 20 seconds until fragrant but not burned, toss in the sliced onion and red bell pepper and stir a minute so they soften but keep some crunch.

5. Push the veg to the side of the wok, add the noodles and pour the prepared sauce over them, then use tongs or two spatulas to toss and fold everything together so the noodles pick up the sauce evenly; add the reserved protein back in now and keep tossing on high heat so the sauce reduces and clings to the noodles.

6. If the noodles look dry or are sticking, splash another tablespoon or two of water or stock and keep tossing; the idea is quick high heat cooking so nothing gets mushy, keep it moving.

7. When the sauce is glossy and the noodles are heated through, fold in the scallions and most of the Thai basil leaves, toss just until the basil wilts, then remove from heat so the basil stays bright and aromatic.

8. Taste and adjust: add a little extra fish sauce for saltiness, a pinch more sugar if too sharp, or extra dark soy for color, and more black pepper if you like it punchy. Don’t overdo it, Thai flavors balance quickly.

9. Serve immediately with lime wedges on the side and the remaining basil scattered on top; optional garnish with extra sliced chilies or crushed red pepper flakes. Enjoy hot, and don’t let it sit or the noodles will clump up.

Equipment Needed

1. Large wok or heavy skillet about 12 inches across for quick high heat stir frying
2. Heatproof tongs or two wide spatulas to toss and fold the noodles
3. Sharp chef’s knife for slicing onion, chilies and the protein
4. Cutting board (use separate boards for veg and raw meat if you can)
5. Small bowl and spoon or fork to mix the sauce
6. Measuring spoons and a tablespoon for the soy, fish sauce and sugar
7. Colander or slotted spoon to drain or lift the noodles
8. Paper towels or a clean kitchen towel to press tofu and wipe hands

FAQ

What kind of noodles should I use and how do I prep them?

Use fresh wide rice noodles, the kind sold in the refrigerated section. If theyre stuck together gently separate them by hand or run under warm water, dont soak too long or theyll get mushy. If you only have dried noodles soak or boil according to package then rinse with cold water to stop cooking.

Can I swap chicken for shrimp or tofu and do cooking times change?

Yes, all 3 work great. Chicken thighs take about 3-4 minutes per side depending on size, shrimp just 2-3 minutes until pink, tofu brown each side 3-4 minutes. Cook protein mostly through first, remove, then finish with noodles so nothing overcooks.

The sauce tastes too salty or too sweet how do I fix it?

Balance it with acid or sweet. If too salty add a squeeze of lime or a little sugar, if too sweet add a splash more fish sauce or light soy sauce and a bit of water or stock to dilute. Taste as you go, small changes matter.

What is roasted chili paste Nam prik pao and what can I use instead?

Its a smoky sweet chili paste that adds depth. If you dont have it use a teaspoon chili garlic sauce plus a pinch of sugar or a bit of sambal oelek mixed with a touch of soy. You wont get the exact flavor but itll be tasty.

How do I keep the noodles from sticking or getting soggy in the pan?

Use a very hot pan or wok and a neutral oil, toss quickly and dont drown the noodles in sauce. Add just 1-2 tablespoons water or stock to loosen the sauce. Work fast and dont stir constantly, let noodles sear a little then toss.

Can I make this ahead and how do I reheat leftovers?

You can make it ahead but undercook noodles slightly and store in fridge up to 2 days. Reheat in a hot skillet with a splash of water or stock, toss quickly so noodles loosen and basil wilts fresh. Microwave makes them mushy so avoid if you can.

Street Style Thai Drunken Noodles Recipe Substitutions and Variations

Fresh wide rice noodles: use dried flat rice noodles (soak in hot water until pliable), or in a pinch use udon or fresh linguine – cooking times will change so watch them.
Chicken/shrimp/firm tofu: swap for thinly sliced pork shoulder, flank steak, tempeh, or extra-firm tofu; tempeh/tofu benefit from a quick pan-sear so they hold up.
Thai basil: if you cant find Thai basil use sweet Italian basil for a similar herb note, or mix cilantro and mint for brightness though the anise flavor wont be exact.
Fish sauce / roasted chili paste: for fish sauce use equal parts light soy sauce plus a squeeze of lime and a pinch of salt, or dissolve 1 tsp miso in a little water; for nam prik pao substitute sambal oelek or chili garlic sauce mixed with 1 tsp palm sugar and 1 tsp oil.

Pro Tips

1) Prep the noodles right before you cook, dont soak them too long — a quick hot-water dunk and gently tease them apart is enough. If they still stick, toss with a teaspoon of oil and separate with your fingers so you dont end up with big clumps in the wok.

2) Cook proteins separately and pull them out early so they dont overcook when you finish everything together. Tofu should be pressed and browned first, shrimp only barely pink, and chicken taken off about 80 percent done, then returned at the very end to finish and pick up flavor.

3) Make the sauce ahead and taste it cold, then re-taste hot at the end and tweak little by little. If it’s too salty add a pinch more sugar or a squeeze of lime, too sweet add a splash more fish or soy, and if the noodles look dry keep a small cup of stock or water handy to loosen things without drowning them.

4) Use very high heat and keep it moving, but watch the garlic and basil since they burn fast. Toss with tongs or two spatulas so sauce coats evenly, fold basil in right at the end and remove from heat quick so it stays bright and aromatic, then serve immediately or it will clump up.