Stir-Fried Drunken Noodles with Thai Basil and Chili

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

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
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Ingredients

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Instructions

  1. Step 1: Prepare 8 oz wide rice noodles by soaking them in warm water for 20 minutes until pliable, then drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Serve the drunken noodles hot with lime wedges on the side to squeeze over for added brightness.

Frequently asked questions

How long does Stir-Fried Drunken Noodles with Thai Basil and Chili 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 Thai Basil and Chili?

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 Thai Basil and Chili?

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 Thai Basil and Chili for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Thai Basil and Chili?

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.

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