Easy Thai Drunken Noodles Recipe: Better Than Takeout
Easy Thai Drunken Noodles: Better Than Takeout in 20 Minutes. After making this many times, I’ve perfected the balance of spicy, tangy, and sweet flavors. The crispy garlic and basil make this dish irresistible. Start by sautéing garlic and chilies for a fragrant base. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mediterranean Side Salad with Balsamic Vinaigrette and Easy Breakfast Croissant Sandwiches with Eggs and Cheese.
Why This Easy Thai Drunken Noodles Recipe: Better Than Takeout Is Pure Comfort
- Authentic Thai flavors at home
- Quick and easy weeknight dinner
- Customizable spice level
- Better than takeout taste
What You'll Need for Easy Thai Drunken Noodles Recipe: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Wide rice noodles
- Ground pork
- Basil leaves
- Garlic
- Red chilies
- Fish sauce
- Oyster sauce
- Palm sugar
- Lime juice
- Soy sauce
- Optional: Fried garlic
- Optional: Crushed peanuts
- Optional: Lime wedges
📝 Ingredient Notes
- Rice noodles: Use wide, fresh noodles for the best texture.
- Ground pork: Substitute with chicken, shrimp, or tofu for a vegetarian version.
🛒 Tools & Equipment I Recommend
- Stainless Steel Wok — Even heat distribution for perfect stir-frying. → See on Amazon
- Microplane Zester — Effortlessly grates garlic and ginger for maximum flavor. → See on Amazon
How to Make Easy Thai Drunken Noodles Recipe: Better Than Takeout
- Prepare Ingredients: Soak noodles, mince garlic, slice chilies, and measure out ingredients.
- Cook Aromatics: Stir-fry garlic and chilies until fragrant.
- Cook Pork: Add ground pork and cook until browned.
- Add Noodles: Stir in noodles, sauces, and basil. Toss to combine.
- Serve: Plate and garnish with fried garlic, peanuts, and lime wedges.
Cook's Tips for Perfect Easy Thai Drunken Noodles Recipe: Better Than Takeout
- Common mistake and fix: Don't overcook the noodles. They should be slightly undercooked when you add them to the wok to prevent sogginess.
- Pro tip: For extra heat, add more chilies or a pinch of Thai chili flakes.
- Pro tip: Make it a meal by adding your favorite protein and vegetables.
Storing & Reheating Easy Thai Drunken Noodles Recipe: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: The sauce can be made ahead and refrigerated for up to 3 days.
Freezing Easy Thai Drunken Noodles Recipe: Better Than Takeout
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, substitute ground pork with tofu or mushrooms.
- Best substitution: Use wide, fresh rice noodles for the best texture. Avoid using dried noodles.
- Make-ahead: Prepare the sauce and chop ingredients ahead of time for a quick weeknight dinner.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If your noodles are too dry, add a splash of water or chicken broth when reheating.
Want to level up this recipe?
Stainless Steel Wok — A wok is essential for cooking Thai dishes. It distributes heat evenly for perfect stir-frying. → Check price on Amazon
Easy Thai Drunken Noodles Recipe: Better Than Takeout
Ingredients
Main Ingredients
- Wide rice noodles
- Ground pork
- Basil leaves
- Garlic
- Red chilies
Seasonings
- Fish sauce
- Oyster sauce
- Palm sugar
- Lime juice
- Soy sauce
Optional Toppings
- Fried garlic
- Crushed peanuts
- Lime wedges
Instructions
- Prepare Ingredients: Soak noodles, mince garlic, slice chilies, and measure out ingredients.
- Cook Aromatics: Stir-fry garlic and chilies until fragrant.
- Cook Pork: Add ground pork and cook until browned.
- Add Noodles: Stir in noodles, sauces, and basil. Toss to combine.
- Serve: Plate and garnish with fried garlic, peanuts, and lime wedges.
Notes
- Chef tip: For a vegetarian version, substitute ground pork with tofu or mushrooms.
- Best substitution: Use wide, fresh rice noodles for the best texture. Avoid using dried noodles.
- Make-ahead: Prepare the sauce and chop ingredients ahead of time for a quick weeknight dinner.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If your noodles are too dry, add a splash of water or chicken broth when reheating.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made ahead and refrigerated for up to 3 days.
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 18g
- Carbs: 50g
- Fiber: 2g
- Sugar: 5g
- Sodium: 1800mg
- Cholesterol: 50mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Thai Drunken Noodles Recipe: Better Than Takeout FAQs
Prepare the sauce and chop ingredients ahead of time. Cook the noodles just before serving to prevent sogginess.
Overcooking the noodles can make them dry. Add a splash of water or broth when reheating if needed.
Yes, Thai Drunken Noodles are typically spicy. Adjust the amount of chilies to suit your preference.
No, Thai Drunken Noodles are best cooked in a wok or large skillet on the stove.
Use light soy sauce or tamari as a substitute for fish sauce. It won't have the same umami flavor, but it will still taste delicious.
A Warm Final Note
I can’t wait for you to try Easy Thai Drunken Noodles Recipe: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
