Drunken Noodles Recipe

Name: Malakor Thai Cafes Drunken Noodles Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 12 oz wide rice noodles (fresh) or dried, soaked; 12 oz boneless chicken thighs or firm tofu, sliced 1/4-inch; 2 large eggs; 4 cloves garlic cloves, minced; 1 shallots or small yellow onion, thinly sliced; 2 thai bird chiles or serrano, thinly sliced (adjust to heat); 0.5 bell pepper, thinly sliced (red or orange); 0.5 cup baby corn or optional vegetable (snap peas, broccoli florets); 1 cup thai basil leaves (or holy basil if available); 3 green onions, sliced on bias; 2 tbs light soy sauce; 1 tsp dark soy sauce (for color) or additional light soy; 1.5 tbs oyster sauce; 1 tbs fish sauce; 2 tbs shaohsing wine or dry sherry (the 'drunken' element); 1 tsp light brown sugar or palm sugar; 0.25 tsp white pepper or ground black pepper; 2 tbs vegetable oil or peanut oil

Inspired by Malakor Thai Cafe

Time35m

Serves4

Make Drunken Noodles Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Noodles & Proteins

12 oz wide rice noodles (fresh) or dried, soaked

12 oz boneless chicken thighs or firm tofu, sliced 1/4-inch

2 Large eggs

Vegetables & Aromatics

4 cloves Garlic cloves, minced

1 shallots or small yellow onion, thinly sliced

2 thai bird chiles or serrano, thinly sliced (adjust to heat)

1/2 bell pepper, thinly sliced (red or orange)

1/2 cup baby corn or optional vegetable (snap peas, broccoli florets)

1 cup thai basil leaves (or holy basil if available)

3 green onions, sliced on bias

Sauce & Seasonings

2 tbs light soy sauce

1 tsp dark soy sauce (for color) or additional light soy

1 1/2 tbs oyster sauce

1 tbs Fish sauce

2 tbs shaohsing wine or dry sherry (the 'drunken' element)

1 tsp light brown sugar or palm sugar

1/4 tsp white pepper or ground black pepper

2 tbs vegetable oil or peanut oil

Method

Noodles & Proteins

Prepare noodles

If using fresh wide rice noodles, separate gently by hand and set aside at room temperature. If using dried rice noodles, soak them in warm water for 20–30 minutes until pliable but not mushy; drain and set aside. If noodles clump, loosen gently with hands.

Prep protein

Season the sliced chicken or tofu with a pinch of salt and 1/2 teaspoon of light soy sauce. Heat 1 tablespoon oil in a large wok or heavy skillet over high heat until shimmering. Add the chicken (or tofu) in a single layer and stir-fry until cooked through and lightly browned, about 3–4 minutes for chicken, 3–5 minutes for tofu. Remove to a plate and reserve.

Scramble eggs

Add the remaining 1 tablespoon oil to the hot wok. Crack in the eggs and lightly scramble until just set but still moist. Push eggs to the side or transfer to the plate with the cooked protein.

Vegetables & Aromatics

With wok still on high heat, add a touch more oil if needed. Add the minced garlic, sliced shallot/onion, and sliced chiles. Stir-fry quickly 20–30 seconds until fragrant but not browned.

Add the sliced bell pepper and optional vegetables (baby corn, snap peas, broccoli). Stir-fry 1–2 minutes until they begin to soften but remain crisp.

Sauce & Assembly

Combine the sauce: in a small bowl whisk together light soy sauce, dark soy, oyster sauce, fish sauce, shaoxing wine (or dry sherry), brown sugar, and white pepper until sugar dissolves.

Return the cooked chicken or tofu and scrambled eggs to the wok. Add the drained noodles, then pour the sauce evenly over the noodles. Using tongs or two spatulas, toss and stir constantly to coat noodles and heat through. If mixture seems dry or noodles stick, add 1–2 tablespoons water or stock and continue tossing. Cook 1–3 minutes until noodles are heated through and silky. Taste and adjust seasoning: more fish sauce for saltiness, more sugar for balance, or a splash more soy for color.

Stir in sliced green onions and most of the basil leaves, reserving a few for garnish. Toss briefly until basil wilts but remains bright (about 20–30 seconds).

Transfer to plates or a serving platter. Garnish with remaining basil leaves and additional sliced chiles or lime wedges if desired. Serve immediately.