Get ready to spice up your meal routine with these 18 mouth-watering drunken noodles recipes! If you’re looking for a dish that combines bold flavors, spicy kick, and a hint of exotic charm, then look no further. From classic Thai dishes to creative twists, we’ve got you covered.
In this article, we’ll be exploring the world of drunken noodles – a popular street food in Thailand that’s gained a global following. With its rich history and cultural significance, it’s no wonder why this dish has captured hearts (and taste buds) worldwide.
Whether you’re a seasoned chef or just starting to experiment with new recipes, our collection of 18 spicy drunken noodles recipes will inspire you to get cooking! From seafood-packed dishes to meat-lovers’ heaven, there’s something for everyone. So grab your apron, fire up the stove, and let’s dive into the world of drunken noodles!
Thai Drunken Noodles with Basil and Chili
Get ready to spice up your mealtime with this bold and aromatic Thai dish! This recipe combines the fiery kick of chilies, the freshness of basil, and the rich flavors of noodles.
Ingredients:
– 1 package rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1-2 Thai bird’s eye chilies, seeded and chopped (depending on desired heat level)
– 2 cups mixed vegetables (bell peppers, carrots, bean sprouts, etc.)
– 2 tablespoons soy sauce
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion, garlic, and ginger; cook until onion is translucent.
4. Add chilies and mixed vegetables; stir-fry for 2-3 minutes.
5. Stir in soy sauce, fish sauce, and brown sugar.
6. Add cooked noodles to the wok or skillet; toss to combine with the sauce.
7. Garnish with chopped basil leaves and serve immediately.
Cooking Time: 15-20 minutes
Spicy Drunken Noodles with Shrimp and Bell Peppers
Satisfy your cravings with this bold and spicy noodle dish, packed with succulent shrimp and crunchy bell peppers.
Ingredients:
– 8 oz linguine noodles
– 1 lb large shrimp, peeled and deveined
– 2 bell peppers (any color), sliced
– 2 tbsp vegetable oil
– 1 tsp grated ginger
– 1 tsp soy sauce
– 1 tsp chili flakes
– 1/4 cup chopped scallions, for garnish
– Salt and pepper, to taste
Instructions:
1. Cook linguine noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add ginger, soy sauce, chili flakes, and bell peppers. Cook for 2-3 minutes, stirring frequently.
4. Add cooked noodles to the skillet and toss with vegetables. Return shrimp to the skillet and stir-fry everything together.
5. Season with salt and pepper to taste. Garnish with scallions.
Cooking Time: 15-20 minutes
Drunken Noodles with Crispy Pork and Thai Herbs
Elevate your noodle game with this addictive and flavorful dish that combines crispy pork, savory drunken noodles, and a hint of Thai herbs. Perfect for a quick weeknight dinner or a party-pleasing main course.
Ingredients:
– 1 lb pork belly or shoulder, sliced into thin strips
– 2 cups drunken noodles ( store-bought or homemade)
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup Thai red curry paste
– 1/4 cup fish sauce
– 2 tbsp soy sauce
– 1 tbsp brown sugar
– 1/4 cup chopped cilantro
– Salt and pepper to taste
– Lime wedges for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together curry paste, fish sauce, soy sauce, brown sugar, and 1 tbsp water.
3. Add the sliced pork to the marinade and mix well. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Cook noodles according to package instructions. Drain and set aside.
5. In a large skillet, heat vegetable oil over medium-high. Remove the pork from the marinade, letting any excess liquid drip off. Cook the pork until crispy, about 3-4 minutes per side. Set aside.
6. Add garlic and ginger to the skillet and cook for 1 minute, until fragrant.
7. Stir in cooked noodles, and add cilantro. Season with salt and pepper to taste.
8. Serve the drunken noodles hot, topped with crispy pork and a squeeze of lime juice.
Cooking Time: 45 minutes
Vegetarian Drunken Noodles with Tofu and Mushrooms
A twist on the classic drunken noodles, this vegetarian version swaps out meat for crispy tofu and savory mushrooms. This dish is perfect for a quick and easy weeknight meal or a flavorful dinner party option.
Ingredients:
– 1 package of rice noodles
– 1 block of firm tofu, cut into small cubes
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (vegetarian version or omit)
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat oil over medium-high. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add more oil if necessary, then sauté mushrooms and garlic until tender, about 5 minutes.
4. Add vegetable broth, soy sauce, oyster sauce (if using), and ginger to the skillet. Stir to combine.
5. Return tofu to the pan and stir to coat with the sauce.
6. Combine cooked noodles with the tofu mixture and season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Drunken Noodles with Chicken and Thai Eggplant
A spicy and savory stir-fry that combines the bold flavors of Thailand with the comfort of a rich noodle dish.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium Thai eggplants, sliced into 1/4-inch thick rounds
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup drunken noodles sauce (store-bought or homemade)
– 8 ounces rice noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the noodles according to package instructions; set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
3. Add the eggplant, onion, and garlic; stir-fry for 3-4 minutes.
4. Pour in the drunken noodles sauce and bring to a simmer. Cook for an additional 2-3 minutes or until the sauce has thickened slightly.
5. Add the cooked noodles to the skillet and toss to combine with the sauce. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve immediately.
Cooking Time: 20-25 minutes
Drunken Noodles with Beef and Thai Basil
A spicy and savory stir-fry dish that combines the bold flavors of Thailand with the comfort of drunken noodles.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups drunken noodles (dried or fresh)
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup Thai basil leaves, chopped
– 2 tsp soy sauce
– 1 tsp oyster sauce (optional)
– Salt and pepper to taste
– 2 tbsp fish sauce
Instructions:
1. Cook the drunken noodles according to package instructions or rinse with boiling water if using fresh.
2. Heat oil in a wok or large skillet over medium-high heat. Add garlic and mushrooms; stir-fry until mushrooms release their moisture and start to brown.
3. Add beef strips; cook until browned, about 3-4 minutes.
4. Add cooked noodles, soy sauce, oyster sauce (if using), fish sauce, salt, and pepper. Stir-fry for 2-3 minutes, until the flavors have melded together.
5. Garnish with Thai basil leaves.
Cooking Time: 15-20 minutes
Seafood Drunken Noodles with Squid and Mussels
A spicy and savory seafood pasta dish packed with tender squid, mussels, and a flavorful broth.
Ingredients:
- 8 oz linguine noodles
- 1 lb squid rings
- 2 cups mixed mussels, scrubbed and debearded
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup clam broth
- 1/2 cup white wine (optional)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Cook linguine noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
- Add squid rings and mussels; cook for an additional 2-3 minutes, stirring occasionally.
- Pour in clam broth, white wine (if using), and dried oregano. Bring to a simmer and cook for 5-7 minutes or until seafood is tender.
- Season with salt and pepper to taste. Toss cooked noodles into the skillet and combine with seafood mixture.
- Garnish with parsley and serve immediately.
Cooking Time: 20-25 minutes
Drunken Noodles with Duck and Green Curry Sauce
This bold and savory dish combines the rich flavors of duck, green curry sauce, and drunken noodles for a truly unforgettable meal. Perfect for adventurous eaters, this recipe is sure to satisfy your cravings.
Ingredients:
– 1 lb duck breast or thighs, cut into bite-sized pieces
– 2 cups drunken noodles (available at Asian markets or online)
– 2 tablespoons green curry paste
– 2 cups water or vegetable broth
– 2 tablespoons soy sauce
– 2 tablespoons fish sauce (optional)
– 1 tablespoon brown sugar
– 1/4 teaspoon ground black pepper
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, mushrooms)
Instructions:
1. Cook the drunken noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add duck and cook until browned, about 3-4 minutes per side. Remove from skillet and set aside.
3. In same skillet, add remaining 1 tablespoon oil. Add garlic, curry paste, and mixed vegetables. Cook until vegetables are tender, about 2-3 minutes.
4. Add cooked noodles, soy sauce, fish sauce (if using), brown sugar, and black pepper to the skillet. Stir-fry for 2-3 minutes.
5. Return duck to the skillet and stir-fry for an additional minute. Serve immediately.
Cooking Time: 20-25 minutes
Spicy Drunken Noodles with Ground Pork and Long Beans
This spicy noodle dish is a popular street food in Thailand, where the bold flavors of chili peppers, garlic, and soy sauce combine to create a mouth-numbingly good meal. This recipe serves 4-6 people.
Ingredients:
– 1 lb ground pork
– 2 cups long beans, cut into 2-inch pieces
– 1/2 cup noodles (rice stick or egg noodles)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon soy sauce
– 1/4 teaspoon ground black pepper
– 1/4 teaspoon red chili flakes
– 2 cups chicken broth
– Salt to taste
Instructions:
1. Cook noodles according to package instructions and set aside.
2. Heat oil in a wok or large skillet over high heat. Add pork and cook until browned, breaking up with a spoon as it cooks.
3. Add long beans, garlic, ginger, soy sauce, black pepper, and chili flakes. Stir-fry for 5 minutes.
4. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 10-12 minutes or until liquid has reduced by half.
5. Serve noodles with pork and bean mixture. Season with salt to taste.
Cooking Time: 25-30 minutes
Drunken Noodles with Pineapple and Cashews
This recipe combines the flavors of drunken noodles, pineapple, and cashews for a unique and delicious twist on traditional stir-fry.
Ingredients:
– 1 cup drunken noodles (or your favorite noodle dish)
– 1/2 cup pineapple chunks
– 1/4 cup toasted cashews
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions for garnish (optional)
Instructions:
1. Cook the drunken noodles according to package instructions.
2. In a separate pan, heat the soy sauce, honey, and sesame oil over medium heat.
3. Add the pineapple chunks and cook until caramelized, about 2-3 minutes.
4. Stir in the toasted cashews and cooked noodles.
5. Season with salt and pepper to taste.
6. Garnish with scallions if desired.
Cooking Time: 10-12 minutes
Drunken Noodles with Lemongrass and Lime Leaves
A refreshing twist on traditional stir-fried noodles, this dish combines the bold flavors of lemongrass and lime leaves with a hint of drunkenness from soy sauce and rice vinegar. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 200g noodles (preferably rice-based)
– 2 stalks lemongrass, bruised
– 4-6 lime leaves
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bell peppers, carrots, mushrooms)
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat oil over medium-high. Add lemongrass and lime leaves; cook for 30 seconds.
3. Add onion and garlic; stir-fry until onion is translucent.
4. Add mixed vegetables; stir-fry until they start to soften.
5. Pour in soy sauce and rice vinegar. Stir to combine, then add cooked noodles.
6. Season with salt and pepper to taste. Garnish with chopped scallions (if using).
7. Serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Crab Meat and Chili Oil
Get ready for a flavor explosion with this Drunken Noodle recipe, featuring succulent crab meat and spicy chili oil.
Ingredients:
– 200g noodles of your choice (e.g., rice noodles or egg noodles)
– 1 can (120ml) of crab meat (drained and flaked)
– 2 tbsp chili oil
– 2 cloves garlic, minced
– 1 tsp soy sauce
– 1 tsp oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large wok or frying pan, heat the chili oil over medium-high heat.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add crab meat and stir-fry for 2-3 minutes until heated through.
5. Add cooked noodles, soy sauce, and oyster sauce (if using). Stir-fry for 1-2 minutes to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if desired).
8. Serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Scallops and Snow Peas
A flavorful and spicy stir-fry dish that combines the sweetness of scallops, crunch of snow peas, and savory flavor of drunken noodles.
Ingredients:
– 1 pound scallops
– 8 oz drunken noodles (Thai-style rice noodles)
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup snow peas, trimmed
– 1/4 cup soy sauce
– 2 tablespoons oyster sauce (optional)
– 1 tablespoon chili flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook drunken noodles according to package instructions. Set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; cook until softened, 2-3 minutes.
3. Add scallops; cook until opaque, about 2-3 minutes per side.
4. Add snow peas; cook until tender-crisp, about 1-2 minutes.
5. In a small bowl, whisk together soy sauce, oyster sauce (if using), and chili flakes. Pour over noodles and stir-fry mixture.
6. Combine cooked noodles and stir-fry mixture. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Pork Belly and Chinese Broccoli
A savory and comforting Asian-inspired dish that combines the rich flavors of pork belly, tender noodles, and crisp broccoli.
Ingredients:
– 1 pound pork belly, cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup Chinese broccoli (gai lan), trimmed
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 2 cups drunken noodles (or soba noodles)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook pork belly pieces in boiling water for 10 minutes, then set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and cook until caramelized, about 5 minutes.
3. Add garlic, pork belly, and broccoli to the wok. Stir-fry for 2-3 minutes, until broccoli is tender-crisp.
4. Add noodles, soy sauce, and oyster sauce (if using) to the wok. Stir-fry until noodles are well coated.
5. Season with salt and pepper to taste. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Drunken Noodles with Mango and Peanuts
A twist on the classic drunken noodles recipe, this dish combines the savory flavors of peanut sauce with the sweetness of mango and crunch of peanuts. Perfect for a unique dinner or potluck.
Ingredients:
– 1 cup soba noodles
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
– 1/2 cup peanut sauce
– 1/4 cup chopped mango
– 1/4 cup peanuts
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook soba noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger; stir-fry until fragrant, 30 seconds.
3. Add mixed vegetables; stir-fry until tender-crisp, about 4 minutes.
4. Stir in peanut sauce; cook for an additional minute.
5. Combine cooked noodles with vegetable mixture. Top with mango, peanuts, salt, and pepper to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Lamb and Mint
A flavorful twist on traditional drunken noodles, this recipe combines tender lamb, fresh mint, and a savory sauce for a truly unique dish.
Ingredients:
– 1 lb lamb strips (sirloin or ribeye)
– 2 cups rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, mushrooms)
– 1/4 cup soy sauce
– 2 tablespoons fish sauce
– 2 tablespoons oyster sauce (optional)
– 2 tablespoons brown sugar
– 1 tablespoon grated fresh ginger
– 1/4 cup chopped fresh mint leaves
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. Cook lamb strips according to package instructions.
2. Cook rice noodles according to package instructions; set aside.
3. Heat oil in a wok or large skillet over medium-high heat.
4. Add onion, garlic, and mixed vegetables; stir-fry until tender.
5. In a small bowl, whisk together soy sauce, fish sauce, oyster sauce (if using), brown sugar, and ginger.
6. Add cooked lamb, noodles, and sauce mixture to the wok; stir-fry until well combined.
7. Stir in chopped mint leaves; season with salt and pepper to taste.
8. Garnish with scallions and serve immediately.
Cooking Time: 20-25 minutes
Drunken Noodles with Fish Sauce and Fried Shallots
A spicy and savory twist on traditional stir-fry noodles, this recipe combines the umami flavor of fish sauce with the crunch of fried shallots.
Ingredients:
– 200g noodles (rice noodles or egg noodles work well)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 1 teaspoon sugar
– Salt and pepper to taste
– Chopped scallions 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 sliced onion and cook until caramelized, about 5 minutes.
3. Add minced garlic and stir-fry for 1 minute.
4. Add cooked noodles, fish sauce, soy sauce, sugar, salt, and pepper. Stir-fry for 2-3 minutes, until noodles are well coated with the sauce.
5. To make fried shallots, heat oil in a small skillet over medium heat. Add thinly sliced shallots (about 1/4 cup) and cook until golden brown, about 3-4 minutes. Drain on paper towels.
6. Serve noodles hot, topped with fried shallots and chopped scallions if desired.
Cooking Time: 15-20 minutes
Drunken Noodles with Coconut Milk and Thai Chilies
This creamy, spicy noodle dish is a twist on traditional drunken noodles, with the added richness of coconut milk and heat from Thai chilies.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1-2 Thai chilies, sliced (depending on desired level of spiciness)
– 2 cups coconut milk
– 2 tablespoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook noodles according to package instructions; set aside.
2. Heat oil in a large wok or skillet over medium-high heat.
3. Add onion, garlic, and ginger; stir-fry until onion is translucent (about 3 minutes).
4. Add chilies and cook for an additional minute.
5. Pour in coconut milk, soy sauce, and oyster sauce (if using); bring to a simmer.
6. Stir in cooked noodles and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Summary
Get ready to ignite your taste buds! This collection of 18 spicy drunken noodles recipes packs a punch. From classic Thai-inspired dishes to creative twists, these recipes combine bold flavors and aromas with a kick. Enjoy shrimp and bell peppers, crispy pork and Thai herbs, or vegetarian options like tofu and mushrooms. Try adding some heat with chili oil, ground pork and long beans, or lemongrass and lime leaves. Or, go all out with seafood options like squid and mussels or lamb and mint. There’s something for every spice level and craving in this mouth-watering roundup!