Stir-Fried Drunken Noodles with Chicken and Thai Basil

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Spicy stir-fried rice noodles tossed with tender chicken, fresh Thai basil, and a savory sauce for a classic Thai street food experience. This Thai-inspired noodle recipe, ready in about 35 minutes, pairs wide rice noodles, boneless chicken thighs, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 3 Thai cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz wide rice noodles
10 oz, thinly sliced boneless chicken thighs
3 tbsp vegetable oil
4 cloves, minced garlic cloves
3, sliced (adjust to taste) Thai bird's eye chilies
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp sugar
1 cup, fresh Thai holy basil leaves
2 stalks, cut into 1-inch pieces green onions

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Soak 8 oz wide rice noodles in warm water for 20 minutes until pliable but not fully soft, then drain.
Step 2: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add 4 minced garlic cloves and 3 sliced Thai bird's eye chilies, stir-fry for 30 seconds until fragrant but not burnt.
Step 3: Add 10 oz thinly sliced boneless chicken thighs to the wok, stir-frying for 4-5 minutes until the chicken turns opaque and starts to brown on edges.
Step 4: Add the soaked noodles to the wok along with 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce, and 1 tsp sugar. Toss everything vigorously for 2-3 minutes until noodles are cooked through and sauce evenly coats the ingredients.
Step 5: Stir in 1 cup fresh Thai holy basil leaves and 2 stalks green onions cut into 1-inch pieces, cook for additional 1 minute until basil is wilted and fragrant.
Step 6: Remove from heat and serve immediately, enjoying the spicy, aromatic flavors of this classic drunken noodle dish.