Name: Drunken Noodles with Chicken and Basil Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz wide rice noodles; 2 Tbsp sesame oil (or canola oil); 2 shallots, chopped; 2 carrots, thinly sliced; 1 large chicken breast, chopped (or shrimp or tofu); 3 large cloves of garlic, minced; ½ teaspoon fresh minced ginger; 1 zucchini, thinly sliced; 1 green bell pepper, thinly sliced; 2 green onions, chopped (whites and greens separated); 1 roma tomato, sliced; 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped; 3 Tbsp oyster sauce; 1/3 cup low sodium soy sauce; 2 teaspoons fish sauce; 2 teaspoons brown sugar; 2 Tbsp water; 1 teaspoon Thai red chili paste (or substitute sriracha or crushed red pepper flakes), adjust to taste

Jump to Recipe· 4.4 from 25 reviews

If you’ve ever craved a stir-fry bursting with bold flavors, tender chicken, and fresh basil, then you’re absolutely going to love this Drunken Noodles with Chicken and Basil Recipe. It’s one of those dishes that feels like a cozy hug after a long day—fragrant, spicy, and entirely satisfying. Trust me, once you make it, you’ll find yourself reaching for it again and again. So grab your wok, and let’s dive into a seriously fan-freaking-tastic meal that’s easier than you might think!

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Why This Recipe Works

Balanced Flavors: The sauce perfectly blends salty, sweet, spicy, and umami notes to coat every noodle and bite of chicken.
Fresh Ingredients: Crisp veggies and vibrant basil bring brightness and texture, elevating the dish beyond your typical stir-fry.
Quick & Satisfying: Ready in about 30 minutes, it’s a perfect weeknight meal that never feels rushed or skimpy.
Versatile Protein: While chicken shines here, swapping in shrimp or tofu can easily customize it to your preference without losing any flavor.

Drunken Noodles with Chicken and Basil, Thai stir-fry with chicken and basil, spicy chicken basil noodles, easy Thai drunken noodles, flavorful chicken stir-fry - The image shows a metal wok filled with a colorful stir-fry dish. The base layer consists of wide, flat noodles that are light brown and glossy. Mixed through the noodles are pieces of lightly browned tofu cubes, thin strips of green bell peppers, slices of red bell peppers, and small chunks of zucchini with their green skin visible. Scattered over the top are thinly sliced green onions and bits of chopped herbs adding dots of bright green. The noodles and vegetables appear shiny from a light sauce coating them evenly, and the wok has a warm, well-used appearance with some browning on the sides. A pair of metal tongs rests inside the wok, ready to serve. The setting has a clean, white marbled texture surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Drunken Noodles with Chicken and Basil Recipe brings together the perfect harmony of wide rice noodles and a variety of fresh, crunchy veggies, all amplified by a savory sauce. When grocery shopping, look for fresh Thai Holy Basil if you can—they add that unique, peppery kick. If not, Italian basil works just fine, but try not to skip it because basil truly makes this dish pop.

Wide rice noodles: These noodles hold sauce beautifully and have a nice chew—don’t overcook them, or they’ll get mushy.
Chicken breast: Lean and quick to cook, it soaks up the sauce; swapping in shrimp or tofu works great too.
Sesame oil: Adds toastiness and depth—if you don’t have it, canola oil is a fine neutral substitute.
Shallots and garlic: Build the flavor base with sweet, aromatic notes.
Fresh ginger: Just a little hits the palate with a fresh zing and warmth.
Carrots, zucchini, green bell pepper: These add crunch, color, and balance sweet and savory elements.
Green onions and roma tomato: Green onions bring subtle sharpness, and tomato adds juiciness and mild acidity.
Thai Holy Basil leaves: Crucial for authentic flavor with its unique herbaceous and slightly spicy kick.
Oyster sauce, soy sauce, fish sauce: This trio is your umami power trio—salty, deeply savory, and complex.
Brown sugar: Balances the salty sauces with a touch of sweetness.
Thai red chili paste: Adjust heat to your liking—it’s what gives those noodles their signature kick.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Drunken Noodles with Chicken and Basil Recipe my own by adjusting the spice and ingredients depending on what I have on hand or who I’m cooking for. The best part? It’s incredibly forgiving, so your personal touches only make it better!

Spice level: I usually dial up the red chili paste for a nice slow burn, but if you’re sensitive to heat, start small and add more at the table.
Protein swap: Sometimes I throw in shrimp instead of chicken for a lighter version, or tofu if I want to keep it vegetarian.
Veggie selection: I’ve even tossed in snap peas or baby corn for extra crunch when in season.
Make it saucier: If you prefer your noodles extra saucy, just increase the oyster and soy sauce slightly, but be mindful of salt.

Step-by-Step: How I Make Drunken Noodles with Chicken and Basil Recipe

Step 1: Prepare Your Noodles and Sauce

Start by cooking the wide rice noodles according to the package instructions—usually soaking or boiling briefly until just tender. Be careful not to overcook because they’ll keep softening in the pan later. While the noodles soak or boil, mix the oyster sauce, soy sauce, fish sauce, brown sugar, water, and Thai red chili paste in a small bowl. I always taste a little to balance the salty-sweet-spicy flavors before moving on—this sauce really makes or breaks the dish!

Step 2: Build the Flavor Base with Aromatics and Veggies

Heat 1 tablespoon of sesame (or canola) oil in your wok or a large skillet over high heat. Toss in the chopped shallots and sliced carrots, tossing and stirring for about 2 minutes until the shallots start to soften and smell amazing. Adding veggies early lets them keep a crunchy bite, which balances nicely with tender noodles.

Step 3: Cook the Chicken and Add More Aromatics

Add the remaining tablespoon of oil, then toss in the chopped chicken breast, seasoning it with pepper. Stir frequently and cook until the chicken is just done—this usually takes about 4-5 minutes depending on how small your pieces are. Right at the end, add the minced garlic and fresh ginger, cooking for just 10 seconds to avoid burning but maximize flavor release.

Step 4: Add Remaining Vegetables

Next up: the bell pepper, zucchini, sliced tomato, and the white parts of your green onion go into the pan. Stir-fry everything for about 2 minutes until the veggies are cooked through but still have that fresh snap—you want a vibrant mix of textures and colors.

Step 5: Combine Noodles, Sauce, and Basil

Drain the noodles and add them directly to the pan. Pour the sauce over everything and toss quickly but thoroughly to coat every strand. Cook for a few minutes, letting the noodles soak up the sauce and warm through. Then, remove from heat and fold in those beautiful aromatic Thai Holy Basil leaves (or regular basil if needed). This final stir-in adds that fresh, unique flavor that truly defines drunken noodles.

Step 6: Serve and Garnish

Serve your drunken noodles immediately while everything’s hot and fragrant, garnished with the green parts of the chopped green onion and, if you like, an extra drizzle of chili sauce or sriracha for more heat. Trust me, it tastes incredible piping hot straight from the pan!

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Pro Tips for Making Drunken Noodles with Chicken and Basil Recipe

Don’t Overcook Noodles: Cook just until tender, then shock with cold water if soaking, so they don’t turn mushy as you stir-fry.
High Heat is Key: A hot wok gives you that perfect sear and quick cook without soggy veggies.
Add Basil at the End: Tossing in the basil right before serving keeps its vibrant flavor and texture intact.
Sauce Adjustment: Taste the sauce beforehand and tweak spice or sweetness—this recipe welcomes your personal tweak.

How to Serve Drunken Noodles with Chicken and Basil Recipe

Garnishes

I like to sprinkle fresh chopped green onions over the top and add a wedge of lime on the side—squeezing that brightness right over the noodles lifts all the flavors. Sometimes, I toss on a handful of roughly chopped roasted peanuts for crunch and a drizzle of extra sriracha if I want that spicy kick dialed up.

Side Dishes

To make it a full meal, I usually serve this with a simple cucumber salad dressed in rice vinegar and a touch of sugar to cool down the spice. A light Thai iced tea or a crisp light beer pairs beautifully, too—you’ll feel like you’re dining out in Bangkok from your own kitchen.

Creative Ways to Present

For special occasions, I love using a banana leaf as a serving platter and topping the noodles with edible flowers like purple basil blossoms or nasturtiums. It’s such a fun way to impress guests and bring a little extra color and tropical vibes to the table.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 2 days. The noodles soak up the sauce and sometimes get a bit thick—if that happens, stirring in a little warm water helps bring them back to life before reheating.

Freezing

While I’ve frozen this dish, it loses a bit of its fresh basil brightness and some veggies turn softer than I prefer. If you freeze it, try to undercook the veggies slightly so they hold up better on reheating.

Reheating

For reheating, I recommend warming it gently in a skillet over medium heat with a splash of water or oil, tossing frequently to separate the noodles. Microwaving works too but can sometimes make the noodles clump up or get a bit soggy.

FAQs

What makes these noodles “drunken” noodles?

The name “drunken noodles” (Pad Kee Mao) is believed to come from their bold, spicy flavors that pair perfectly with a cold drink—the “drunken” part referring to that pairing or the messy, saucy nature of the dish. Despite the name, the recipe doesn’t actually include alcohol.
Can I make this recipe vegetarian or vegan?

Absolutely! Swap the chicken for tofu or extra veggies and use a vegetarian oyster sauce or mushroom sauce in place of traditional oyster sauce. Be sure to check that your soy sauce and chili paste are vegan-friendly.
What can I substitute if I can’t find Thai Holy Basil?

If Thai Holy Basil is unavailable, regular sweet basil is your next best option—it won’t have the same peppery bite but still adds lovely aroma. Cilantro or mint can be experimented with for different but tasty twists.
How spicy is this Drunken Noodles with Chicken and Basil Recipe?

The spice level mostly depends on how much Thai red chili paste you use. You can keep it mild or ramp it up to extremely spicy—it’s totally customizable to your heat preference.

Final Thoughts

This Drunken Noodles with Chicken and Basil Recipe holds a special place in my kitchen rotation because it’s quick, packed with flavor, and always impresses without fuss. I love how the fresh basil sings alongside all those colorful veggies and tender chicken. You’ll enjoy how easy it is to make, share, and savor—whether it’s a busy weeknight or a casual dinner with friends. Give it a try and watch it become a new favorite, guaranteed!