Stir-Fried Drunken Noodles with Chicken and Thai Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 noodles ready in about 35 minutes pairs wide rice noodles, thinly sliced 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 8 oz wide rice noodles in warm water for 20 minutes until pliable but not fully soft, then drain.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat and serve immediately, enjoying the spicy, aromatic flavors of this classic drunken noodle dish.

Frequently asked questions

How long does Stir-Fried Drunken Noodles with Chicken and Thai Basil take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Drunken Noodles with Chicken and Thai Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wide rice noodles from drying out.

Can I substitute ingredients in Stir-Fried Drunken Noodles with Chicken and Thai Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Drunken Noodles with Chicken and Thai Basil for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Drunken Noodles with Chicken and Thai Basil?

Thai noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes