Drunken Noodles with Chicken and Basil Recipe

If you’ve ever craved a dish that bursts with bold flavors and comes together quickly, you’re going to love this Drunken Noodles with Chicken and Basil Recipe. It’s one of those meals that feels fancy enough for guests but is so easy you can whip it up any weeknight. Every time I make it, the fragrant Thai basil and spicy kick from the chili get me hooked, and I bet you’ll be hooked too once you try it. So let me walk you through how to nail this vibrant, saucy stir-fry at home.

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Ingredients & Why They Work

Choosing the right ingredients is crucial here. The flavor-packed sauce components balance salty, sweet, and spicy perfectly while the fresh veggies add crunch and brightness. Sourcing authentic Thai basil is key—it’s the star of this dish and totally worth seeking out at an Asian market or a well-stocked grocery.

• Soy Sauce: Provides salty umami depth that’s foundational to the sauce.
• Oyster Sauce: Adds a silky texture and subtle sweetness that rounds out the bold flavors.
• Fish Sauce: Gives that distinct Thai character—use sparingly for balance.
• Light Brown Sugar: Softens and sweetens the sauce just enough without making it sugary.
• Ground Black Pepper and Ginger: Add warmth and a hint of subtle spice.
• Flat Wide Rice Noodles: These thick noodles soak up sauce beautifully without breaking apart.
• Sesame Oil: Just a touch adds a nutty aroma to the noodles.
• Chicken Breasts: Lean and easy to cook quickly; marinating keeps them juicy.
• Vegetable Oil: Neutral oil that withstands high-heat stir frying.
• Garlic & Thai Bird’s Eye Chili: Aromatics that pack a punch—use gloves with the chili to avoid irritation.
• Baby Corn, Red Bell Pepper & Snow Peas: Crunchy veggies for color, texture, and a fresh bite.
• Green Onions: Mild onion flavor and a great garnish.
• Thai Basil: The unmistakable herb that brightens the whole dish.

Tweak to Your Taste

I’ve played around with this Drunken Noodles with Chicken and Basil Recipe more times than I can count, and honestly, it’s a great base for lots of flavor twists. Feel free to dial the spice up or down, or swap in veggies based on what you have. It’s your kitchen adventure—make it yours!

• Extra Heat: Add more bird’s eye chilies or a splash of chili garlic sauce; I like mine fiery but balanced.
• Protein Swap: Shrimp or tofu work beautifully if you want a pescatarian or vegetarian option.
• Veggie Variations: Try baby bok choy, mushrooms, or snap peas as a colorful twist.
• Gluten-Free: Make sure your soy sauce is tamari or gluten-free to suit dietary needs.

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

Step 1: Prep Like a Pro

Before you turn on your stove, get all your chopping and measuring done. Slice your veggies, mince garlic, chop your chili (and take care not to touch your eyes!), and tear the Thai basil leaves. Mixing the sauce ingredients ahead in a bowl is a game changer—you’ll avoid scrambling later, trust me. This dish moves fast, so being ready is half the battle.

Step 2: Marinate the Chicken for Magic

Pop your chopped chicken breasts into a bowl, pour about a third of that luscious sauce over them, and let them chill in the fridge for 20–30 minutes. Even this short marination infuses the meat with flavor and keeps the chicken tender when cooked. While it sits, dive into soaking your noodles.

Step 3: Soak the Noodles, Don’t Boil

This part’s a little different from some recipes where they boil rice noodles. Instead, pour boiling water over them, cover, and let them soak—about 10 minutes. Stir a few times so they don’t clump. This technique gives noodles great texture: tender yet with a bit of bite. Drain, rinse with cold water, then toss with a teaspoon of sesame oil to keep them from sticking.

Step 4: Cook the Chicken First

Heat half your vegetable oil in a wok or large skillet over medium heat. Add the marinated chicken and cook until it’s no longer pink, about 5–7 minutes, depending on your pieces. Then, transfer the chicken to a bowl—don’t overcrowd the pan or the meat will steam instead of sear.

Step 5: Stir-Fry the Veggies and Aromatics

Turn up the heat to medium-high and add the remaining oil. Toss in your garlic, chili, baby corn, bell pepper, and snow peas. Stir constantly for a couple of minutes so nothing sticks or burns—this high heat keeps the veggies bright and crunchy. Then add green onions and Thai basil, stirring for another minute until those fragrant leaves wilt just right.

Step 6: Bring It All Together

Return the cooked chicken to the pan. Pour in the rest of your sauce, then add the noodles. Toss everything together, turning the noodles gently so they soak up the sauce and the flavors meld, about 5 minutes. You want just the right chew on those noodles—neither mushy nor undercooked.

Once everything smells insanely good and looks glossy, take it off the heat and get ready to dig in!

How to Serve Drunken Noodles with Chicken and Basil Recipe

Garnishes

I love finishing these noodles with a sprinkle of extra torn Thai basil and sliced green onions because it amps up the freshness. For an extra pop of texture and flavor, a few crushed roasted peanuts or a wedge of lime on the side can be fantastic. Don’t skip them if you can help it!

Side Dishes

This dish is hearty on its own, but sometimes I like to pair it with a light cucumber salad or simple jasmine rice to soak up all that delicious sauce. If you’re craving more veggies, a quick steamed or sauteed bok choy complements beautifully.

Creative Ways to Present

For a dinner party, I like to serve these drunken noodles in individual shallow bowls, garnished with basil and lime wedges, alongside chopsticks for that authentic vibe. You could even pile the noodles into banana leaf cones for a fun, tropical presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I usually store leftover drunken noodles in an airtight container in the fridge for up to two days. The flavors deepen overnight, so leftovers can actually taste even better, but the noodles might soak up more sauce, so I add a splash of water or a little sesame oil when reheating to loosen things up.

Freezing

I don’t recommend freezing this dish because rice noodles tend to get mushy and lose their texture after thawing. Instead, try to enjoy fresh or refrigerate for quick reheats within a couple of days.

Reheating

Reheat leftovers gently in a skillet over medium heat, stirring frequently and adding a splash of water or broth to keep the noodles from sticking or drying out. Avoid the microwave when possible, as it can make textures a bit off.

FAQs

Final Thoughts

This Drunken Noodles with Chicken and Basil Recipe is one of those dishes that feels like a mini escape to Thailand right in your own kitchen. It’s vibrant, bold, and surprisingly simple to make—perfect for anyone wanting to impress themselves or others without hours of prep. Every time I cook it, the aroma of Thai basil and stir-fried goodness fills the room and makes me smile. Give it a try, tweak it how you want, and enjoy the delicious ride.

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