Drunken Noodle Recipe

Prep noodles

If using refrigerated precooked wide rice noodles, gently separate them by hand. If using dried rice noodles, soak in warm water according to package instructions until pliable but slightly undercooked (about 8–12 minutes), then drain and set aside. Pat dry lightly so they don't clump.

Prep protein (if using)

Slice chicken thinly across the grain into bite-sized strips (or press and cut tofu into 1/2-inch cubes). Season lightly with 1/2 tsp light soy sauce and a pinch of pepper. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Cook chicken 3–4 minutes until cooked through and lightly browned; remove to a plate. If using tofu, fry until golden on all sides, 3–5 minutes, then remove and drain on paper towel.

Heat the remaining 1 tablespoon oil in the wok over high heat until shimmering but not smoking. Add minced garlic and sliced fresh chilies; stir-fry 15–20 seconds until fragrant (don’t burn). Add sliced onion, bell peppers, and carrot. Stir-fry for 1.5–2 minutes until vegetables are bright and just tender-crisp. Push vegetables to the side of the wok.

In a small bowl or measuring cup, whisk together light soy sauce, dark soy sauce, oyster sauce, fish sauce, sweet soy or brown sugar, chili garlic sauce, white pepper, and 3 tablespoons water or broth until combined.

Pour the sauce mixture into the hot wok and allow it to bubble briefly (10–15 seconds) to loosen any browned bits. Add the prepared noodles and cooked protein back into the wok. Using tongs or two spatulas, toss continuously and gently to coat noodles evenly in sauce. Stir-fry for 2–3 minutes until noodles are heated through and have absorbed sauce. If noodles stick or look dry, add 1–2 tablespoons more water or broth.

Turn off the heat and add the Thai basil leaves and sliced green onions to the wok. Toss briefly — the residual heat will wilt the basil without overcooking it (about 20–30 seconds). If desired, drizzle toasted sesame oil and toss once.

Transfer Drunken Noodles to serving plates. Garnish with crushed peanuts if using and serve immediately with lime wedges on the side to squeeze over each portion.