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30 Minute Thai Drunken Noodles

  • Author: Laura
  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x




1 cup oyster sauce

2 tbsp soy sauce

1 tbsp fish sauce

1 tbsp Sriracha

2 tsp ginger paste

2 tsp rice wine vinegar

1 tsp sesame oil


8oz wide rice noodles

8oz boneless skinless chicken thighs


5 tbsp olive oil, divided

1 small yellow onion, large chopped

1 red bell pepper, large chopped

1 plum tomato, diced

1 head baby bok choy, chopped

2 red Thai chilis, seeds removed, finely chopped

2 large cloves garlic, smashed

1/2 cup finely chopped Thai basil


Green Onions

Lime Slices

Sprinkle of Dried Red Chilis



Add all the sauce ingredients to a small bowl, whisk until fully combined

Set sauce aside


Soak noodles in warm water according to package instructions

Pat chicken dry, cut into bite sized pieces

Sprinkle chicken with salt

Heat olive oil in a large wok over medium heat

Add chicken, sauté 5-7 minutes

Strain chicken and any liquid out of wok and set chicken aside

Put wok back over medium heat and add 2 tbsp olive oil, heat

Add the onion, red bell pepper, plum tomato, baby bok coy, red chilis and garlic

Sauté 4-5 minutes

Remove vegetables from wok, set aside, pour out any excess liquid

Heat 1 tbsp olive oil in the wok

Add the noodles

Pour the sauce over the noodles

Use tongs to gently toss the noodles until they are evenly coated in the sauce

Add the chicken and vegetables back to the wok

Sauté for 3-4 minutes, tossing gently so you do not break the noodles

Add in the Thai basil, toss gently and remove from heat

Serve garnished with green onions, lime slices and a sprinkle of dried red chilis, if desired


*for spicer noodles leave some or all of the seeds

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Noodles
  • Cuisine: Thai

Keywords: #drunkennoodles, #thainoodles, #thaicookingathome, #thaidrunkennoodles, #padkeemao