Are you ready to ignite your taste buds with a flavorful dish that combines the perfect blend of spicy and savory? Look no further than drunken noodles, a popular Thai stir-fry recipe that’s easy to make and packed with punch. In this article, we’ll explore 18 different variations of drunken noodles recipes that add an extra kick to the classic dish.
From protein-packed options featuring shrimp, pork, chicken, and seafood to vegetarian and vegan twists using tofu, mushrooms, and jackfruit, there’s something for everyone in this spicy and savory lineup. Whether you like it hot and fiery or just a hint of heat, these drunken noodles recipes are sure to satisfy your cravings.
Thai Drunken Noodles with Basil and Chilies
A spicy and flavorful Thai stir-fry dish that combines the bold flavors of drunken noodles with the brightness of fresh basil and chilies. This recipe is a quick and easy twist on the classic Thai noodle dish.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, mushrooms)
– 1/2 cup cooked chicken or tofu
– 2 tablespoons soy sauce
– 2 tablespoons oyster sauce (optional)
– 1 tablespoon fish sauce
– 1 teaspoon palm sugar
– 1/4 teaspoon ground white pepper
– Salt to taste
– Fresh basil leaves and chilies, chopped
Instructions:
1. Cook noodles according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion and garlic; stir-fry until softened.
4. Add mixed vegetables and cooked chicken/tofu; stir-fry 2-3 minutes.
5. Add soy sauce, oyster sauce (if using), fish sauce, palm sugar, and white pepper. Stir-fry 1 minute.
6. Add cooked noodles and chopped basil and chilies. Toss to combine.
7. Season with salt to taste.
8. Serve immediately.
Cooking Time: 15-20 minutes
Spicy Drunken Noodles with Shrimp and Bell Peppers
This recipe combines the spicy kick of drunken noodles with the sweetness of shrimp and bell peppers, all wrapped up in a flavorful and savory dish. Perfect for a quick weeknight dinner or a weekend treat.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 cups drunken noodle sauce (store-bought or homemade)
– 8 oz rice noodles
– 2 bell peppers (any color), sliced
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp chili flakes
– Salt and pepper to taste
– Cooking oil for stir-frying
Instructions:
1. Cook the rice noodles according to package instructions. Set aside.
2. Heat cooking oil in a wok or large skillet over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from pan and set aside.
3. In the same pan, add the sliced bell peppers and onion. Cook until tender, about 4-5 minutes.
4. Add the garlic, chili flakes, and drunken noodle sauce to the pan. Stir-fry for 1 minute.
5. Add the cooked noodles, shrimp, and a pinch of salt and pepper to the pan. Toss everything together for 1-2 minutes, until well combined.
Cooking Time: 15-20 minutes
Drunken Noodles with Crispy Pork and Thai Basil
This classic Thai dish combines tender pork, flavorful noodles, and a burst of fresh herbs to create a mouthwatering stir-fry that’s sure to satisfy your cravings.
Ingredients:
– 1 lb pork shoulder or belly, sliced into thin strips
– 2 cups drunken noodles (or substitute with rice noodles or egg noodles)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sugar
– Salt and pepper to taste
– Fresh Thai basil leaves for garnish
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add pork and cook until crispy, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add onion and garlic. Stir-fry until softened, about 1 minute.
4. Add cooked noodles, soy sauce, oyster sauce (if using), sugar, salt, and pepper to the pan. Stir-fry for 2-3 minutes, until noodles are well coated.
5. Add crispy pork back into the pan and stir-fry for another minute, until everything is combined.
6. Garnish with fresh Thai basil leaves and serve immediately.
Cooking Time: Approximately 15-20 minutes.
Vegetarian Drunken Noodles with Tofu and Mushrooms
Transform the classic Thai dish into a vegetarian delight by adding crispy tofu and savory mushrooms to the rich, flavorful noodles. This recipe is quick, easy, and packed with plant-based protein.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 8 oz firm tofu, cut into bite-sized pieces
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups vegetarian “drunken” sauce (store-bought or homemade)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add tofu and mushrooms; cook until golden brown, 5-6 minutes.
4. Stir in “drunken” sauce and cooked noodles. Season with salt and pepper to taste.
5. Garnish with cilantro leaves, if desired. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Drunken Noodles with Chicken and Thai Bird’s Eye Chilies
This flavorful dish combines the richness of chicken with the bold flavors of Thai bird’s eye chilies and savory noodles. Perfect for a quick weeknight dinner or a spicy treat any time of the year.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups rice noodles
– 2 tablespoons vegetable oil
– 4-6 Thai bird’s eye chilies, seeded and chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat oil over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from skillet and set aside.
3. In the same skillet, add chopped chilies, garlic, soy sauce, and oyster sauce (if using). Cook for 1-2 minutes, until fragrant.
4. Add cooked noodles, chicken, and salt to taste. Stir-fry everything together for about 2-3 minutes, until well combined.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Seafood Drunken Noodles with Squid and Mussels
Get ready for a flavorful and spicy seafood dish that combines the tender chew of squid and mussels with the bold flavors of drunken noodles. This recipe is perfect for a quick and satisfying dinner.
Ingredients:
– 1 lb squid rings
– 1 lb mussels, scrubbed and debearded
– 1 cup drunken noodles ( store-bought or homemade)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup soy sauce
– 1/4 cup oyster sauce
– 1 tablespoon honey
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Cook the drunken noodles according to package instructions. Set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and ginger; stir-fry until onion is translucent.
3. Add squid and mussels; cook for 2-3 minutes or until seafood is opaque and tender.
4. Stir in soy sauce, oyster sauce, honey, and red pepper flakes. Cook for an additional minute.
5. Combine cooked noodles with the seafood mixture. Season with salt and pepper to taste.
6. Garnish with cilantro or scallions if desired. Serve hot.
Cooking Time: 15-20 minutes
Drunken Noodles with Beef and Holy Basil
This classic Thai dish combines stir-fried beef, vegetables, and fragrant holy basil in a savory sauce, all served over a bed of noodles. A perfect combination of flavors and textures that will leave you wanting more.
Ingredients:
– 1 cup rice noodles
– 250g beef strips (sirloin or ribeye)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup holy basil leaves, chopped
– 2 cups mixed vegetables (bell peppers, carrots, snap peas)
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (or to taste)
– Salt and pepper, to season
Instructions:
1. Cook noodles according to package instructions. Set aside.
2. In a wok or large skillet, heat oil over medium-high. Add beef and cook until browned, about 3-4 minutes. Remove from pan.
3. In the same pan, add garlic, ginger, and holy basil. Stir-fry for 1 minute.
4. Add mixed vegetables and stir-fry until tender, about 2-3 minutes.
5. Return beef to the pan, along with soy sauce and oyster sauce. Stir-fry for an additional 2 minutes.
6. Serve over cooked noodles.
Cooking Time: 15-20 minutes
Spicy Drunken Noodles with Ground Pork and Green Beans
Add some heat to your noodles with this spicy and savory recipe that combines the flavors of drunken noodles with the richness of ground pork and green beans.
Ingredients:
– 1 pound ground pork
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup drunken noodles sauce (or make your own using soy sauce, hoisin sauce, rice vinegar, and chili flakes)
– 8 oz rice noodles
– 1 cup green beans, sliced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish
Instructions:
1. Cook the rice noodles according to package instructions.
2. In a large skillet, heat the oil over medium-high. Add the ground pork and cook until browned, breaking up with a spoon as needed.
3. Add the onion, garlic, ginger, and drunken noodles sauce. Stir-fry for 2-3 minutes.
4. Add the green beans and stir-fry until tender.
5. Serve the spicy ground pork mixture over the cooked noodles.
Cooking Time: 15-20 minutes
Drunken Noodles with Duck and Thai Eggplant
This recipe combines the richness of duck with the bold flavors of Thai eggplant and noodles, all in a savory and slightly sweet sauce. A perfect fusion of East meets West!
Ingredients:
– 1 lb duck breast or thighs, sliced into thin strips
– 2 cups drunken noodles (or substitute with rice noodles or udon)
– 1 large Thai eggplant, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup Thai red curry paste
– 2 cups chicken broth
– 1/4 cup fish sauce
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook noodles according to package instructions.
2. In a large skillet or wok, heat oil over medium-high heat. Add garlic and ginger; cook until fragrant.
3. Add duck and cook until browned, about 5 minutes. Remove from pan and set aside.
4. Add Thai eggplant to the same pan and cook until tender, about 3-4 minutes.
5. In a small bowl, whisk together curry paste, chicken broth, fish sauce, soy sauce, and sugar. Pour into the pan with eggplant and stir to combine.
6. Return duck to the pan and simmer for 2-3 minutes or until coated in sauce.
7. Combine cooked noodles and duck mixture; season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Vegan Drunken Noodles with Jackfruit and Bok Choy
This spicy and savory stir-fry combines the tender jackfruit with crisp bok choy, all wrapped up in a flavorful noodle dish. Perfect for a quick and satisfying meal.
Ingredients:
– 1 package vegan drunken noodles
– 1 cup jackfruit (canned or fresh), drained and chopped
– 2 cups bok choy, chopped
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
3. Add the chopped jackfruit and cook until browned, about 3-4 minutes.
4. Add the bok choy and cook until wilted, about 2-3 minutes.
5. In a small bowl, whisk together soy sauce, rice vinegar, and red pepper flakes. Pour the sauce over the jackfruit and bok choy mixture.
6. Combine cooked noodles with the jackfruit and bok choy mixture. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if using) and serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Crab and Thai Chilies
This recipe combines the flavors of Thailand with the sweetness of crab, all wrapped up in a spicy noodle dish. Perfect for a quick and satisfying meal.
Ingredients:
– 1/2 pound rice noodles
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup mixed Thai chilies (such as bird’s eye and jalapeño), sliced
– 1/2 cup crab meat (jumbo lump or flaked)
– 2 tablespoons soy sauce
– 2 tablespoons oyster sauce (optional)
– 1 tablespoon fish sauce
– Salt and pepper, to taste
– Chopped cilantro, for garnish
Instructions:
1. Cook noodles according to package instructions.
2. In a wok or large skillet, heat oil over medium-high heat. Add onion, garlic, and ginger; stir-fry until onion is translucent.
3. Add chilies; stir-fry 1 minute.
4. Add crab meat; stir-fry until heated through.
5. Stir in soy sauce, oyster sauce (if using), and fish sauce.
6. Combine cooked noodles with the seafood mixture. Season with salt and pepper to taste.
7. Garnish with cilantro.
8. Serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Lamb and Mint
Experience the perfect fusion of spicy and savory flavors with this unique recipe, combining tender lamb, crunchy mint, and a kick of chili flakes.
Ingredients:
– 200g lamb mince
– 2 cups drunken noodles (or regular noodles)
– 1/4 cup chopped fresh mint leaves
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1 teaspoon oyster sauce (optional)
– 1/2 teaspoon chili flakes
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large pan, cook the lamb mince over medium heat until browned, breaking it up into small pieces as it cooks.
3. Add the garlic, soy sauce, fish sauce, oyster sauce (if using), and chili flakes to the pan. Stir well to combine.
4. Add the cooked noodles to the pan and stir-fry for 2-3 minutes, ensuring they’re well coated with the lamb mixture.
5. Stir in the chopped mint leaves and season with salt and pepper to taste.
6. Serve hot, garnished with additional mint leaves if desired.
Cooking Time: 15-20 minutes
Spicy Drunken Noodles with Scallops and Snap Peas
Get ready for a flavorful and spicy twist on traditional drunken noodles! This recipe combines succulent scallops, crunchy snap peas, and a bold sauce to create a mouth-numbingly delicious dish.
Ingredients:
– 1 cup dried rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 pound large scallops
– 1 cup snap peas, trimmed
– 2 cups mixed drunken noodle sauce (store-bought or homemade)
– 1 teaspoon soy sauce
– 1 tablespoon honey
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Chopped green onions and toasted peanuts for garnish (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and cook until translucent, 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add scallops and snap peas; cook until scallops are opaque and snap peas are tender, about 5 minutes.
5. Stir in drunken noodle sauce, soy sauce, honey, and red pepper flakes. Bring to a simmer and cook for 2-3 minutes.
6. Serve noodles with the spicy scallop and snap pea mixture on top. Garnish with green onions and toasted peanuts if desired.
Cooking Time: 20-25 minutes
Drunken Noodles with Pineapple and Cashews
This recipe combines the bold flavors of Thai drunken noodles with the sweetness of pineapple and crunch of cashews. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as bell, cremini, and shiitake)
– 1 cup pineapple chunks
– 1/4 cup cashews
– 2 tablespoons soy sauce
– 2 tablespoons oyster sauce (optional)
– 1 tablespoon palm sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add mushrooms and cook until they release their moisture and start to brown (5-6 minutes).
4. Add pineapple, cashews, soy sauce, oyster sauce (if using), palm sugar, ginger, and red pepper flakes. Cook for 2-3 minutes.
5. Add cooked noodles and stir-fry everything together for about 1 minute.
6. Season with salt and black pepper to taste.
7. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Sausage and Chinese Broccoli
This recipe combines the flavors of spicy sausage, savory noodles, and crisp Chinese broccoli, all infused with a rich soy-based sauce. Perfect for a quick and satisfying meal.
Ingredients:
– 1 pound rice noodles
– 1/2 pound pork sausage (such as chorizo or Italian sausage), sliced
– 2 cups Chinese broccoli (gai lan), stems and leaves separated
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sugar
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, cook sausage over medium-high heat until browned, about 3-4 minutes. Remove from pan and set aside.
3. Add oil, garlic, and Chinese broccoli stems to the same pan. Cook for 2-3 minutes, or until broccoli is tender-crisp.
4. Add cooked noodles, soy sauce, oyster sauce (if using), sugar, salt, and pepper to the pan. Stir-fry for 1-2 minutes to combine.
5. Return sausage to the pan and stir-fry for another minute to distribute evenly.
6. Serve hot, garnished with Chinese broccoli leaves and additional soy sauce if desired.
Cooking Time: 15-20 minutes
Drunken Noodles with Lobster and Garlic Sauce
Elevate your noodle game with this decadent recipe featuring succulent lobster, savory garlic sauce, and a kick of spicy drunken noodles. Perfect for special occasions or a luxurious dinner at home.
Ingredients:
– 12 oz lobster meat, diced
– 1 cup drunken noodles (available at Asian markets or online)
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 2 tablespoons butter
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook drunken noodles according to package instructions.
2. In a large skillet, heat oil over medium-high. Add garlic and sauté until fragrant (30 seconds).
3. Add lobster meat; cook until pink and opaque (3-4 minutes). Remove from heat.
4. Add butter, soy sauce, and oyster sauce (if using) to the skillet. Stir until melted and combined.
5. Combine cooked noodles with lobster mixture. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15 minutes
Drunken Noodles with Mango and Lime Leaves
This recipe combines the spicy kick of drunken noodles with the natural sweetness of mango and a hint of citrus from lime leaves. The result is a unique and flavorful dish that’s perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup drunken noodles (or rice noodles)
– 2 cups mixed vegetables (bell peppers, onions, mushrooms, etc.)
– 1 ripe mango, diced
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– 2 lime leaves
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Cook noodles according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add mixed vegetables and cook until tender, about 5 minutes.
4. Add mango, fish sauce, soy sauce, and lime leaves. Stir-fry for an additional 2-3 minutes.
5. Combine cooked noodles with the vegetable mixture and stir-fry for 1 minute to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Drunken Noodles with Five-Spice Tofu and Baby Corn
A flavorful and spicy stir-fry dish that combines the bold flavors of five-spice tofu, sweet baby corn, and savory drunken noodles.
Ingredients:
– 1 package of drunken noodles (chow mein-style)
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup baby corn, sliced
– 2 teaspoons of five-spice powder
– 1 teaspoon of soy sauce
– 1/4 teaspoon of red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. Cook the drunken noodles according to package instructions.
2. In a separate pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from heat and set aside.
3. In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the onion and garlic and stir-fry until softened, about 2 minutes.
4. Add the baby corn, five-spice powder, soy sauce, and red pepper flakes (if using). Stir-fry for an additional 2-3 minutes.
5. Combine the cooked noodles with the tofu and vegetable mixture. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Summary
Get ready to ignite your taste buds! This article brings you 18 spicy drunken noodles recipes that pack a punch. From classic Thai dishes to international twists, these recipes combine the perfect blend of spices, herbs, and ingredients to create mouth-numbingly delicious meals. With options ranging from shrimp and bell peppers to duck and Thai eggplant, there’s something for every palate. Whether you’re in the mood for seafood, meat, or plant-based options, these drunken noodles recipes will satisfy your cravings and leave you wanting more.
