Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Easy Thai Drunken Noodles with fresh basil and spice is a quick, better-than-takeout meal. After making this many times, I discovered the trick to perfect noodles is to cook them separately. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Roasted Beet Salad with Feta and Fresh Dill and Easy High Protein Chicken and Corn Chowder Recipe.
Why This Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice Is Pure Comfort
- Better than takeout flavor at home
- Quick and easy weeknight dinner
- Customizable spice level for everyone
What You'll Need for Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
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
- Basil leaves
- Soy sauce
- Fish sauce
- Palm sugar
- Garlic
- Red pepper flakes
- Optional: Lime wedges
- Optional: Crushed peanuts
đź“ť Ingredient Notes
- Rice noodles: Use wide rice noodles for best texture.
đź›’ Tools & Equipment I Recommend
- Wok — Even heat for perfect stir-frying. → See on Amazon
- Measuring spoons — Accurate seasoning for perfect flavor. → See on Amazon
How to Make Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
- Prepare noodles: Soak wide rice noodles in warm water until soft, about 10 minutes. Drain and set aside.
- Make sauce: In a small bowl, mix soy sauce, fish sauce, palm sugar, minced garlic, and red pepper flakes. Set aside.
- Stir-fry shrimp: Heat oil in a large wok over high heat. Add shrimp, cook until pink, about 2 minutes. Remove from wok and set aside.
- Stir-fry vegetables: In the same wok, add more oil if needed. Add bok choy, cook until tender-crisp, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Cook noodles: Add drained noodles to the wok. Stir-fry for 2-3 minutes, until noodles are heated through and slightly charred.
- Combine: Return shrimp to the wok. Pour sauce over noodles and shrimp. Toss to combine. Add basil leaves and toss again.
- Serve: Serve hot, with lime wedges and crushed peanuts if desired.
Cook's Tips for Perfect Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
- Common mistake and fix: Cooking noodles in the wok with the other ingredients can make them soggy. Cook them separately for the best texture.
- Tip: For a spicier version, add more red pepper flakes or a sliced Thai chili pepper.
- Tip: To make this recipe vegetarian, substitute tofu or extra vegetables for the shrimp.
Storing & Reheating Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
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: Noodles can be prepared ahead of time and cooked just before serving.
Freezing Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Not recommended for freezing.
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 quicker version, use pre-cooked shrimp.
- Best substitution: Substitute chicken or pork for the shrimp.
- Make-ahead: Prepare the sauce and chop the vegetables ahead of time.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the noodles are sticking, add a little more oil to the wok.
Want to level up this recipe?
Bamboo cutting board — Durable and eco-friendly for prep work. → Check price on Amazon
Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice
Ingredients
Main Ingredients
- Wide rice noodles
- Shrimp
- Bok choy
- Basil leaves
Seasonings
- Soy sauce
- Fish sauce
- Palm sugar
- Garlic
- Red pepper flakes
Optional Toppings
- Lime wedges
- Crushed peanuts
Instructions
- Prepare noodles: Soak wide rice noodles in warm water until soft, about 10 minutes. Drain and set aside.
- Make sauce: In a small bowl, mix soy sauce, fish sauce, palm sugar, minced garlic, and red pepper flakes. Set aside.
- Stir-fry shrimp: Heat oil in a large wok over high heat. Add shrimp, cook until pink, about 2 minutes. Remove from wok and set aside.
- Stir-fry vegetables: In the same wok, add more oil if needed. Add bok choy, cook until tender-crisp, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Cook noodles: Add drained noodles to the wok. Stir-fry for 2-3 minutes, until noodles are heated through and slightly charred.
- Combine: Return shrimp to the wok. Pour sauce over noodles and shrimp. Toss to combine. Add basil leaves and toss again.
- Serve: Serve hot, with lime wedges and crushed peanuts if desired.
Notes
- Chef tip: For a quicker version, use pre-cooked shrimp.
- Best substitution: Substitute chicken or pork for the shrimp.
- Make-ahead: Prepare the sauce and chop the vegetables ahead of time.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the noodles are sticking, add a little more oil to the wok.
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 (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Noodles can be prepared ahead of time and cooked just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 12g
- Carbs: 60g
- Fiber: 3g
- Sugar: 6g
- 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 with Fresh Basil and Spice FAQs
While you can prepare the ingredients ahead of time, the noodles are best cooked just before serving to prevent them from becoming soggy.
Cooking the noodles in the wok with the other ingredients can make them soggy. Cook them separately for the best texture.
While you can cook the shrimp in the air fryer, the noodles are best cooked in a wok on the stove for the best texture.
Chicken, pork, or tofu can be used as a substitute for shrimp in this recipe.
Yes, you can omit the fish sauce or substitute it with soy sauce for a fish-free version.
A Warm Final Note
I can’t wait for you to try Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice 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!
