Spicy Drunken Noodles with Chicken Recipe

If you love bold flavors and crave something with a little kick, then you’re going to adore this Spicy Drunken Noodles with Chicken Recipe. It’s a perfect blend of spicy, savory, and just a hint of sweetness — and trust me, it’s way easier to make than it looks. Whether you’re cooking weeknight dinner or want to impress friends without stressing over complicated steps, this recipe is a fan-freaking-tastic way to get that authentic Thai street food vibe right in your kitchen. Ready to dive in?

this …

Ingredients & Why They Work

This Spicy Drunken Noodles with Chicken Recipe mixes a few simple but key ingredients that bring Thai street food to your table. Here’s what makes each one special, plus some shopping tips so you get the best results.

• Soy Sauce: Use light soy sauce for the right saltiness without overpowering the dish.
• Oyster Sauce: Adds umami richness that deepens the flavor profile.
• Fish Sauce: The authentic Thai secret to a subtle briny punch—don’t skip it!
• Light Brown Sugar: Balances the sauce with mild sweetness that complements the spice.
• Ground Black Pepper & Ginger: Contribute warmth and gentle heat under the surface.
• Flat Wide Rice Noodles: These noodles soak up sauce like a dream; go for fresh if you can find them, but dried works fine too.
• Sesame Oil: Tossed with the noodles to add a toasty aroma and help prevent sticking.
• Chicken breasts: Chop into bite-sized pieces for quick cooking and great texture.
• Vegetable Oil: Neutral oil that crisps the chicken and veggies without overpowering flavors.
• Garlic & Thai Bird’s Eye Chili: Essential aromatics that give the dish its signature spicy kick – gloves recommended for chopping chili!
• Baby Corn, Red Bell Pepper, Snow Peas: Fresh, colorful veggies that keep things crunchy and vibrant.
• Green Onions & Thai Basil: Added at the end for a fresh herbal punch that elevates every bite.

Make It Your Way

I love tweaking this Spicy Drunken Noodles with Chicken Recipe depending on what’s fresh or what heat level I’m craving. Feel free to make it your own — it’s super forgiving and versatile!

• Variation: I sometimes swap chicken for shrimp or tofu—both soak up the flavors beautifully. One time, I even added a bit of bell pepper for extra crunch!
• Heat Level: Prefer milder food? Reduce the bird’s eye chili or remove seeds; want it blazing? Toss in more chopped chilis or a spoonful of chili paste.
• Veggie Swaps: Broccoli, snap peas, or even bok choy work wonderfully if you want to change things up with whatever you have on hand.
• Gluten-Free: Use tamari instead of soy sauce and double-check oyster sauce or substitute with mushroom sauce for a gluten-free friendly dish.

Step-by-Step: How I Make Spicy Drunken Noodles with Chicken Recipe

Step 1: Get All Your Prep Done Upfront

This recipe moves fast once the wok heats up, so I always chop my chicken, mince the garlic, slice the veggies, and mix the sauce before turning on the stove. Pro tip: chopping the chili with gloves saves you from that fiery regret later!

Step 2: Marinate Your Chicken

Take about a third of your sauce and toss it with the chopped chicken. Let it sit in the fridge for 20 to 30 minutes to soak up all that lovely flavor—it’s a quick marinade that really makes a difference.

Step 3: Soak the Noodles

Boil a big pot of water and pour it over your dried flat wide rice noodles, then let them sit for around 10 minutes until soft but still a little chewy. Drain, rinse with cold water, then toss with sesame oil to keep them from clumping.

Step 4: Cook the Chicken

Heat half the vegetable oil in a wok or large nonstick skillet over medium heat. Add the marinated chicken and cook until it’s nicely browned and cooked through—about 5 to 7 minutes. Then scoop it out and set aside. Leaving it in the pan too long can dry it out, so watch carefully.

Step 5: Stir-Fry Your Veggies and Aromatics

Crank the heat to medium-high and add the remaining oil. Toss in garlic, chili, baby corn, bell pepper, and snow peas. Keep things moving with constant stirring for about 2 minutes until the veggies are tender-crisp and fragrant. Then add green onions and torn Thai basil, and stir for another minute to release those fresh aromas.

Step 6: Bring It All Together

Add the cooked chicken back to the pan, pour in the remaining sauce, then fold in the noodles. Stir everything together over medium heat for about 5 minutes, turning the noodles to let them soak up the sauce. Keep an eye on the noodles—you want them saucy but still chewy, not mushy.

Step 7: Serve Immediately and Enjoy

Once everything’s perfectly combined and heated through, remove from heat and serve right away. The basil and fresh veggies are best enjoyed fresh and vibrant, so don’t wait!

How to Serve Spicy Drunken Noodles with Chicken Recipe

Garnishes

I like to sprinkle extra fresh Thai basil and sliced green onions on top right before serving to boost those fresh herbal notes. A wedge of lime on the side is also perfect for squeezing over — it brightens every forkful and balances the spice beautifully.

Side Dishes

To keep the meal light and balanced, I often pair these noodles with a simple cucumber salad dressed in rice vinegar and a little sugar. Steamed dumplings or spring rolls make for fantastic starters when you want to go all out.

Creative Ways to Present

For a fun twist at dinner parties, I’ve served the noodles in individual coconut bowls garnished with edible flowers and extra chili slices. It instantly feels festive and gets everyone talking before they even take a bite!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you probably will), store them in an airtight container in the fridge. I recommend eating them within 2 days for the best flavor and texture. The noodles can absorb more sauce and get a bit softer, so consider reheating gently.

Freezing

I usually don’t freeze the whole dish because the noodles can become mushy, but if you want to freeze, separate the chicken from the noodles and veggies. Freeze the chicken in the sauce and reheat fresh noodles when ready to eat.

Reheating

To reheat, I gently warm the noodles and stir in a splash of water or a little extra soy sauce to freshen things up. Avoid microwaving too long or at too high heat to keep the noodles from drying out.

FAQs

Final Thoughts

This Spicy Drunken Noodles with Chicken Recipe has become one of my go-to dishes whenever I want something fast, flavorful, and a bit adventurous. It’s one of those meals that feels special yet is surprisingly simple, and every time I make it, I’m reminded why it’s a favorite in Thai cuisine. I can’t wait for you to try this recipe—it’s like a warm, spicy hug from the streets of Bangkok, right in your own kitchen. Trust me, your taste buds will thank you!

Print