Stir-Fried Drunken Noodles with Thai Basil and Chili

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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.

A fiery and aromatic stir-fried noodle dish featuring wide rice noodles, fresh Thai basil, and a savory chili sauce that balances heat and umami. This Thai-inspired noodle recipe, ready in about 35 minutes, pairs wide rice noodles, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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 2 Thai cuisine 520 cal/serving

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

Ingredients

8 oz wide rice noodles
2 tbsp vegetable oil
4 garlic cloves, minced
3 red Thai chilies, sliced
6 oz chicken breast, thinly sliced
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp brown sugar
1 cup Thai holy basil leaves
2 green onions, sliced
for serving lime wedges

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: Prepare 8 oz wide rice noodles by soaking them in warm water for 20 minutes until pliable, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 3 sliced red Thai chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 3: Add 6 oz thinly sliced chicken breast to the wok and stir-fry for 3-4 minutes until the chicken is cooked through and slightly browned.
Step 4: Add the drained rice noodles to the wok along with 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, and 1 tsp brown sugar. Toss everything together and stir-fry for 2-3 minutes until the noodles are evenly coated and heated through.
Step 5: Remove the wok from heat and immediately stir in 1 cup Thai holy basil leaves and 2 sliced green onions, tossing until the basil wilts slightly from the residual heat.
Step 6: Serve the drunken noodles hot with lime wedges on the side to squeeze over for added brightness.