Our entire family loves noodles, and today’s easy Drunken Noodles are one of our favorite quick dinners when we are craving something simple and better than takeout.
With this recipe, you get chewy wide rice noodles tossed in a sweet, savory, spicy sauce, then stir-fried with crisp-tender veggies and lots of fresh Thai basil.
What we love most about this recipe is how fast it comes together, but it still has that restaurant-style flavor. The sauce is the real star though. It’s salty, sweet, tangy, and spicy all at once, and you can easily adjust the heat to fit your family.
If you love easy stir-fry dinners like this, you should also try Chicken Stir Fry, Fried Rice, and Sweet and Sour Chicken.
Why we think you’ll love It:
- Adjustable. Have no fear, the spice level can definitely be adjusted to any comfort level and preferred flavor.
- Meatless. Whether you’re vegetarian, on a budget, or just looking for a meatless meal, this is a great option.
- Takeout at home. Bold sweet and savory flavors make this a great alternative to ordering out.
Drunken Noodles Ingredients
- Wide rice noodles (1 sixteen ounce box): Provides the soft, chewy base that absorbs the sauce and gives this dish its classic texture. If you can’t find any wide rice noodles, you can use pad Thai noodles.
- Low sodium soy sauce (½ cup): Adds savory depth and helps season the noodles without becoming overly salty.
- Rice vinegar (2 tablespoons): Brings bright tanginess that balances the sweetness and spice in the sauce.
- Sesame oil (1 teaspoon): Adds rich, nutty flavor that gives the dish an authentic takeout style taste.
- Oyster sauce (2 tablespoons): Creates umami richness and helps thicken the sauce slightly.
- Sriracha hot sauce (2 tablespoons, more or less to taste): Adds heat and bold flavor. Adjust depending on spice preference.
- Brown sugar (¼ cup): Balances the savory and spicy elements with a touch of sweetness.
- Vegetable oil (2 to 3 tablespoons): Helps stir fry the vegetables quickly over high heat without sticking.
- Minced garlic (2 tablespoons): Adds a strong aromatic flavor that builds the base of the stir fry.
- Carrots peeled and cut into rounds (2 large): Brings natural sweetness and a slight crunch for texture contrast.
- Broccoli florets (2 cups): Adds a hearty bite and soak up the flavorful sauce.
- Red bell pepper seeded and sliced (1): Provides color, mild sweetness, and freshness.
- Thai basil sliced or chopped (1½ cups): Gives a signature fresh, slightly peppery flavor that makes drunken noodles unique.
- Red pepper flakes (optional): Adds extra heat for those who enjoy a spicier dish.
How to Make Drunken Noodles
NOODLES. Cook noodles according to package instructions, then drain, rinse and set aside.
SAUCE. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, oyster sauce, sriracha sauce, and brown sugar. Set aside.
VEGGIES. In a large skillet over high heat, add garlic and cook for 30 seconds, then add carrots, broccoli, and bell pepper and cook for 5-6 minutes.
SERVE. Add noodles and sauce and cook and stir for 1-2 minutes until everything is mixed well. Remove from heat and add basil, red pepper flakes and/or green onions if desired. Serve warm.
Kristyn’s Recipe Tips
- Do not overcook the rice noodles since they will continue to soften when stir fried.
- Prep all ingredients before cooking since stir frying moves quickly over high heat.
- Add sliced chicken, shrimp, or beef to turn this into a more filling main dish.
- If decided, reduce the amount of hot sauce added, as well as the amount of Thai basil leaves. If your completed dish is still too spicy, mix in some brown sugar, maple syrup, a spritz of lime juice, yogurt, coconut cream, or a dollop of peanut butter.
- If you make a lot of stir fry, you may want to invest in a wok as they are perfectly designed for this type of dish. If you do not have a wok, then use the largest skillet or frying pan that you have.
- Garnish with chopped peanuts, fresh lime wedges, and sesame seeds.
Drunken Noodles Recipe
Video
Ingredients
Noodles
- 1 (16-ounce) box wide rice noodles
- ½ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons oyster sauce
- 2 tablespoons Sriracha hot sauce more or less to taste
- ¼ cup brown sugar
Stir Fry
- 2-3 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 2 large carrots peeled and cut into rounds
- 2 cups broccoli florets
- 1 red bell pepper seeded and sliced
- 1½ cups Thai basil sliced or chopped
- red pepper flakes optional
Instructions
- Cook noodles according to package instructions, then drain, rinse and set aside.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, oyster sauce, sriracha sauce, and brown sugar. Set aside.
- In a large skillet over high heat, heat the oil and add garlic and cook for 30 seconds, then add carrots, broccoli, and bell pepper and cook for 5-6 minutes.
- Add noodles and sauce and cook and stir for 1-2 minutes until everything is mixed well.
- Remove from heat and add basil and red pepper flakes, if desired. Serve warm.
Notes
- Do not overcook the rice noodles since they will continue to soften when stir fried.
- Prep all ingredients before cooking since stir frying moves quickly over high heat.
- Add sliced chicken, shrimp, or beef to turn this into a more filling main dish.
- Cook in batches if needed to avoid overcrowding the pan which can make veggies soggy.
- Leftovers store well in the fridge for up to 3 days and can be reheated quickly in a skillet.
- If decided, reduce the amount of hot sauce added, as well as the amount of Thai basil leaves. If your completed dish is still too spicy, mix in some brown sugar, maple syrup, a spritz of lime juice, yogurt, coconut cream, or a dollop of peanut butter.
- If you make a lot of stir fry, you may want to invest in a wok as they are perfectly designed for this type of dish. If you do not have a wok, then use the largest skillet or frying pan that you have.
- Garnish with chopped peanuts, fresh lime wedges, and sesame seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Leftover best drunken noodles recipe can be kept in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan on the stove top.
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This recipe was first shared January, 2024.
Absolutely obsessed with these drunken noodles! I loved them more than getting them at a restaurant. Cannot wait to make these again!
I love this recipe, its so easy to put together and make and it tastes amazing.
We really loved the flavor of these noodles, they were so flavorful and delicous!