Easy Thai Drunken Noodles Recipe: Better Than Takeout
Craving Thai food? This Easy Thai Drunken Noodles recipe is the perfect solution. After making this many times, I’ve discovered the trick to authentic Thai flavors at home. The crispy noodles, fresh basil, and spicy sauce will make your taste buds dance. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Fresh Spring Roll Bowl with Creamy Peanut Sauce and Creamy Coconut Key Lime Pie Smoothie Recipe.
Why This Easy Thai Drunken Noodles Recipe: Better Than Takeout Is Pure Comfort
- Authentic Thai flavors in 20 minutes
- Better than takeout, saving you money
- Customizable spice level for everyone to enjoy
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
- Shrimp
- Bok choy
- Garlic
- Ginger
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar
- Bird's eye chili
- Optional: Fresh basil
- Optional: Lime wedges
- Optional: Crushed peanuts
📝 Ingredient Notes
- Rice noodles: Use wide rice noodles for the best texture.
🛒 Tools & Equipment I Recommend
- Wok — Even heat distribution for perfect stir-frying. → See on Amazon
- Microplane Zester — Effortlessly grates ginger and garlic for smooth sauces. → See on Amazon
How to Make Easy Thai Drunken Noodles Recipe: Better Than Takeout
- Soak noodles: Soak wide rice noodles in warm water for 10 minutes, then drain.
- Prepare ingredients: Chop garlic, ginger, and chili. Slice bok choy. Measure out sauces and palm sugar.
- Stir-fry shrimp: Heat oil in a wok over high heat. Add shrimp, cook until pink, then remove.
- Cook noodles: Add more oil to the wok. Stir-fry noodles with garlic, ginger, and chili. Add sauces and palm sugar. Toss to combine.
- Add vegetables: Stir in bok choy. Cook until just tender. Return shrimp to the wok.
- Serve: Garnish with fresh basil, lime wedges, and crushed peanuts. Serve immediately.
Cook's Tips for Perfect Easy Thai Drunken Noodles Recipe: Better Than Takeout
- Common mistake and fix: Don't overcook the noodles. They should still have a slight bite to them. If they become too soft, the dish will be soggy.
- Pro tip: For a spicier version, add more bird's eye chili or serve with Sriracha on the side.
- Pro tip: To make this dish vegetarian, substitute tofu or mushrooms for the shrimp.
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 in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and refrigerated for up to 3 days.
Freezing Easy Thai Drunken Noodles Recipe: Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a quicker version, use pre-cooked shrimp.
- Best substitution: Substitute firm tofu or mushrooms for the shrimp for a vegetarian version.
- Make-ahead: The sauce can be made ahead of time and refrigerated for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the noodles are too soft, add a little more oil to the wok and stir-fry for a few more minutes to crisp them up.
Want to level up this recipe?
Stainless Steel Wok — Even heat distribution for perfect stir-frying. Pays for itself vs takeout. → Check price on Amazon
Easy Thai Drunken Noodles Recipe: Better Than Takeout
Ingredients
Main Ingredients
- Wide rice noodles
- Shrimp
- Bok choy
- Garlic
- Ginger
Seasonings
- Soy sauce
- Oyster sauce
- Fish sauce
- Palm sugar
- Bird's eye chili
Optional Toppings
- Fresh basil
- Lime wedges
- Crushed peanuts
Instructions
- Soak noodles: Soak wide rice noodles in warm water for 10 minutes, then drain.
- Prepare ingredients: Chop garlic, ginger, and chili. Slice bok choy. Measure out sauces and palm sugar.
- Stir-fry shrimp: Heat oil in a wok over high heat. Add shrimp, cook until pink, then remove.
- Cook noodles: Add more oil to the wok. Stir-fry noodles with garlic, ginger, and chili. Add sauces and palm sugar. Toss to combine.
- Add vegetables: Stir in bok choy. Cook until just tender. Return shrimp to the wok.
- Serve: Garnish with fresh basil, lime wedges, and crushed peanuts. Serve immediately.
Notes
- Chef tip: For a quicker version, use pre-cooked shrimp.
- Best substitution: Substitute firm tofu or mushrooms for the shrimp for a vegetarian version.
- Make-ahead: The sauce can be made ahead of time and refrigerated for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the noodles are too soft, add a little more oil to the wok and stir-fry for a few more minutes to crisp them up.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made ahead of time and refrigerated for up to 3 days.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 14g
- Carbs: 55g
- Fiber: 2g
- Sugar: 8g
- Sodium: 2200mg
- Cholesterol: 175mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Thai Drunken Noodles Recipe: Better Than Takeout FAQs
While you can prepare the sauce ahead of time, the noodles are best cooked fresh. The dish comes together quickly, so it's best to make it just before serving.
Overcooking the noodles can lead to a soggy texture. Make sure to stir-fry them quickly and add them to the wok just before serving.
While you can cook the shrimp in the air fryer, the noodles are best cooked in a wok on the stove for the authentic stir-fry experience.
You can substitute brown sugar or coconut sugar for palm sugar in this recipe. The flavor will be slightly different, but still delicious.
Yes, this recipe is naturally gluten-free. Just make sure to use tamari instead of soy sauce if you have a gluten intolerance.
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!
