Get ready to ignite your taste buds with these 18 spicy drunken noodles recipes that pack a punch of bold flavors! This popular Thai dish has taken the culinary world by storm, and it’s easy to see why. The combination of savory sauce, tender noodles, and variety of protein options makes for a mouthwatering meal that will leave you craving more.
Whether you’re in the mood for something classic and straightforward or adventurous and bold, we’ve got you covered with these 18 drunken noodles recipes that showcase the perfect blend of spicy and savory. From garlic-infused shrimp to crispy pork belly, each dish is carefully crafted to highlight the unique flavors and textures of the ingredients used.
So go ahead, grab a fork, and get ready to indulge in a culinary journey that will take you from the streets of Bangkok to your own kitchen table!
Thai Spicy Drunken Noodles with Basil
Get ready to spice up your mealtime with this bold and aromatic Thai dish! This recipe combines the classic drunken noodle flavors with a punch of heat and freshness from basil.
Ingredients:
– 1/2 pound rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
– 2 tablespoons fish sauce (optional)
Instructions:
1. Cook noodles according to package instructions; set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion, garlic, and ginger; stir-fry for 2-3 minutes until onion is translucent.
4. Add curry paste; cook for 1 minute, stirring constantly.
5. Add coconut milk and mixed vegetables; stir-fry for 2-3 minutes until vegetables are tender.
6. Stir in cooked noodles, basil leaves, salt, and pepper.
7. Taste and adjust with fish sauce if desired.
Cooking Time: 15-20 minutes
Garlicky Drunken Noodles with Shrimp
A flavorful and spicy Thai-inspired dish that combines succulent shrimp with garlic-infused noodles and a hint of beer.
Ingredients:
– 12 oz rice noodles
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 1/4 cup fish sauce
– 1 tablespoon palm sugar
– 1 tablespoon grated ginger
– 1/2 cup beer (any type)
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a blender or food processor, combine garlic, soy sauce, fish sauce, palm sugar, and ginger. Blend until smooth.
3. Heat beer in a large skillet over medium-high heat. Add blended mixture and stir to combine.
4. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
5. Add noodles and vegetable oil to the skillet; toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Vegan Drunken Noodles with Tofu and Vegetables
Vegan Drunken Noodles with Tofu and Vegetables Recipe
Get ready for a flavorful and spicy twist on traditional drunken noodles! This vegan version is packed with protein-rich tofu, colorful vegetables, and savory sauce.
Ingredients:
– 1 package of rice noodles
– 1/2 cup firm tofu, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 small zucchini, sliced
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (or vegan alternative)
– 1 tablespoon tomato paste
– 1/4 cup vegetable broth
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Chili flakes or sriracha for added heat
Instructions:
1. Cook rice noodles according to package instructions.
2. In a large skillet, heat oil over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add onion, garlic, bell pepper, and zucchini. Cook until vegetables are tender-crisp, about 5-6 minutes.
4. In a small bowl, whisk together soy sauce, oyster sauce (or alternative), tomato paste, and vegetable broth.
5. Add sauce to skillet and stir to combine. Bring to a simmer and cook for 2-3 minutes or until thickened slightly.
6. Combine cooked noodles, tofu, and vegetables in the skillet. Stir-fry everything together until well coated with sauce.
7. Season with salt, pepper, and chili flakes (or sriracha) to taste.
8. Garnish with cilantro and serve hot.
Cooking Time: 20-25 minutes
Drunken Noodles with Crispy Pork Belly
Experience the bold flavors of Thailand with this recipe that combines tender pork belly with a spicy and savory noodle dish. Crispy pork belly adds a satisfying crunch to this flavorful meal.
Ingredients:
– 8 oz rice noodles
– 2 cups vegetable oil
– 1/4 cup soy sauce
– 2 tbsp fish sauce
– 2 tbsp oyster sauce (optional)
– 1 tsp palm sugar
– 1 tsp chili flakes
– 1/2 cup pork belly, sliced into thin strips
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook rice noodles according to package instructions. Set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add pork belly 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. Cook until onion is translucent, about 2 minutes.
4. Add soy sauce, fish sauce, oyster sauce (if using), palm sugar, and chili flakes to the pan. Stir until combined.
5. Add cooked noodles to the pan and stir-fry for 1-2 minutes, ensuring noodles are well coated with the sauce.
6. Return pork belly to the pan and stir-fry for an additional minute, combining all ingredients.
Cooking Time: 15-20 minutes
Spicy Drunken Noodles with Chicken and Thai Chiles
This spicy noodle dish is a twist on the classic drunken noodles recipe, adding the bold flavors of chicken and Thai chilies. The perfect combination for those who love a little heat in their meals.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups drunken noodles (or rice noodles)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 Thai chili pepper, sliced
– 1/4 cup soy sauce
– 2 tablespoons oyster sauce (optional)
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Chopped cilantro or scallions 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.
3. Add chicken and cook until browned, about 5 minutes. Remove from wok and set aside.
4. Add garlic, ginger, and Thai chili pepper to the wok. Cook for 1 minute, stirring constantly.
5. Add cooked noodles, soy sauce, oyster sauce (if using), and fish sauce (if using) to the wok. Stir-fry for 2-3 minutes, combining ingredients.
6. Return chicken to the wok and stir-fry until coated with sauce.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro or scallions.
Cooking Time: 15-20 minutes
Drunken Noodles with Ground Turkey and Bok Choy
This recipe combines the bold flavors of Thailand with the heartiness of ground turkey and crunchy bok choy. The perfect fusion of east meets west, this dish is sure to satisfy your cravings.
Ingredients:
– 1 lb ground turkey
– 2 cloves garlic, minced
– 1 cup drunken noodles (or Thai rice noodles)
– 2 cups mixed vegetables (bok choy, bell peppers, carrots)
– 2 tbsp vegetable oil
– 2 tsp soy sauce
– 1 tsp oyster sauce (optional)
– 1/4 tsp red pepper flakes
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Cook the drunken noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, cook the ground turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add garlic, mixed vegetables, soy sauce, oyster sauce (if using), and red pepper flakes to the skillet. Cook for 2-3 minutes, stirring frequently.
4. Stir in the cooked noodles and season with salt and pepper to taste.
5. Serve hot, garnished with chopped scallions.
Cooking Time: 15-20 minutes
Drunken Noodles with Seared Scallops and Lime
Elevate your noodles game with this flavorful and refreshing recipe that combines the richness of drunken noodles with the tender sweetness of seared scallops and a squeeze of lime.
Ingredients:
– 8 oz rice noodles
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 2 cups drunken noodle sauce (store-bought or homemade)
– 12 large scallops
– 2 lime wedges
– Salt and pepper to taste
– Fresh cilantro leaves 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 mushrooms; cook until mushrooms release their moisture and start browning, 5 minutes.
4. Add drunken noodle sauce; stir to combine with the vegetables. Simmer for 2 minutes.
5. Meanwhile, season scallops with salt and pepper. Seared in a hot skillet with oil until golden brown, about 2-3 minutes per side.
6. Serve noodles with seared scallops on top. Squeeze lime juice over the dish and garnish with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Drunken Noodles with Roasted Duck and Chili Oil
This recipe combines the rich flavors of roasted duck with the bold spices of drunken noodles, all wrapped up in a savory package. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 lb duck breast, roasted according to your preference
– 8 oz rice noodles
– 2 tbsp chili oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 tsp soy sauce
– 1 tsp oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat chili oil in a large skillet over medium-high heat. Add sliced onion and cook until caramelized, about 3-4 minutes.
3. Add garlic, mushrooms, soy sauce, and oyster sauce (if using). Stir-fry until vegetables are tender, about 3-4 minutes.
4. Slice roasted duck into thin strips. Add to the skillet and stir-fry for an additional 2-3 minutes.
5. Combine cooked noodles with the duck and vegetable mixture. Season with salt and pepper to taste.
6. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Vegetable Drunken Noodles with Mushrooms and Bean Sprouts
A flavorful and nutritious stir-fry dish that combines the savory flavors of drunken noodles with the earthy taste of mushrooms and the crunch of bean sprouts.
Ingredients:
– 1 cup drunken noodles (store-bought or homemade)
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 1 cup sliced mushrooms
– 1/2 cup cooked bean sprouts
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Cook the drunken noodles according to package instructions or recipe. Set aside.
2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and start browning (about 3-4 minutes).
3. Add the mixed vegetables, garlic, and cooked bean sprouts to the wok. Stir-fry for 2-3 minutes.
4. Add the cooked noodles to the wok and stir-fry everything together.
5. Season with soy sauce, salt, and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Drunken Noodles with Beef and Thai Eggplant
Get ready to savor the bold flavors of Thailand with this easy-to-make recipe that combines tender beef, crunchy eggplant, and a savory sauce.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 medium Thai eggplants, sliced into 1-inch pieces
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup drunken noodles (or rice noodles)
– 2 cups mixed vegetables (bell peppers, carrots, snap peas)
– 2 tbsp soy sauce
– 1 tbsp oyster sauce (optional)
– 1 tsp sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
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 beef and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add more oil if needed, then sauté onion and garlic until softened, about 1 minute.
4. Add eggplant to the pan and cook until tender, about 2-3 minutes.
5. Add mixed vegetables and cooked beef back into the pan. Stir-fry for 1-2 minutes.
6. In a small bowl, whisk together soy sauce, oyster sauce (if using), sugar, salt, and pepper. Pour the sauce over the noodles and stir-fry to combine.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 15-20 minutes
Lemongrass-infused Drunken Noodles with Chile Jam
This recipe combines the bold flavors of chile jam with the bright, citrusy notes of lemongrass to create a unique and addictive take on traditional drunken noodles.
Ingredients:
– 1/2 cup lemongrass-infused oil (see note)
– 12 oz rice noodles
– 2 tablespoons soy sauce
– 2 tablespoons chile jam
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon palm sugar
– 1/4 teaspoon red pepper flakes
– Salt and pepper, to taste
– Chopped scallions and toasted peanuts, for garnish
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, combine lemongrass-infused oil, soy sauce, chile jam, oyster sauce (if using), palm sugar, and red pepper flakes. Whisk until smooth.
3. Add cooked noodles to the skillet and toss to coat with the sauce.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions and toasted peanuts. Serve immediately.
Cooking Time: 15 minutes
Drunken Noodles with Calamari and Thai Basil
Get ready for a flavorful fusion of Asian-inspired noodles, tender calamari, and aromatic Thai basil!
Ingredients:
– 1 cup drunken noodles (or substitute with rice noodles or egg noodles)
– 1/2 pound cleaned and sliced calamari
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– 1/4 cup Thai basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add calamari and cook until tender, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add garlic and cook for 1 minute until fragrant.
4. Add noodles, soy sauce, oyster sauce (if using), and sesame oil to the pan. Stir-fry for 2-3 minutes until noodles are well coated.
5. Return calamari to the pan and stir-fry for an additional 1-2 minutes until combined with noodles.
6. Serve hot, garnished with chopped Thai basil leaves.
Cooking Time: 15-20 minutes
Spicy Drunken Noodles with Crab and Coconut Milk
This spicy twist on classic drunken noodles combines succulent crab meat with a rich and creamy coconut milk sauce, all wrapped up in a flavorful and spicy noodle dish.
Ingredients:
– 8 oz rice noodles
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 lb jumbo lump crab meat
– 1 tsp grated ginger
– 1/4 cup chili flakes
– 2 cups coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook noodles according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add crab meat and ginger; stir-fry until crab is pink and cooked through, about 4-5 minutes.
4. Stir in chili flakes, coconut milk, and chicken broth. Bring to a simmer and cook for 2-3 minutes or until sauce has thickened slightly.
5. Serve noodles with crab mixture and garnish with cilantro leaves.
Cooking Time: Approximately 15-20 minutes
Drunken Noodles with Pineapple and Cashews
Get ready for a flavorful fusion of Thai-inspired noodles, succulent pineapple, and crunchy cashews. This recipe combines the spicy kick of chili flakes with the sweetness of pineapple, all wrapped up in a savory and aromatic sauce.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 cup pineapple chunks
– 1/4 cup cashews, chopped
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– 1/4 teaspoon chili flakes
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bell peppers; cook until tender, about 3-4 minutes.
3. Add pineapple, cashews, soy sauce, oyster sauce (if using), and chili flakes. Stir to combine.
4. Add cooked noodles to the skillet; toss to coat with the sauce.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Drunken Noodles with Mango and Chili Flakes
Elevate your noodle game with this unique fusion recipe that combines the bold flavors of drunken noodles with the sweetness of mango and a kick of chili flakes.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 1/4 cup drunken noodle sauce
– 1 ripe mango, diced
– 1 teaspoon chili flakes
– Salt and 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; stir-fry until softened, 2-3 minutes.
3. Add mixed vegetables and cook until tender-crisp, 4-5 minutes.
4. Stir in drunken noodle sauce and bring to a simmer. Cook for 1 minute.
5. Add cooked noodles, mango, and chili flakes to the wok. Toss everything together until well combined.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Pork Shoulder and Fermented Soybean
This recipe combines tender pork shoulder, flavorful fermented soybean paste, and spicy noodles for a bold and savory dish. Perfect as a comforting meal or a flavorful addition to your favorite takeout.
Ingredients:
– 1 lb pork shoulder, sliced into thin strips
– 2 cups drunken noodles (store-bought or homemade)
– 2 tbsp fermented soybean paste (doubanjiang)
– 1 tsp vegetable oil
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook pork shoulder strips in a pan with 1 tsp of vegetable oil until browned.
2. Add fermented soybean paste and cook for an additional 2 minutes.
3. Add mixed vegetables and cook until tender.
4. Cook drunken noodles according to package instructions.
5. Combine cooked pork, vegetables, and noodles. Season with salt and pepper to taste.
6. Garnish with chopped scallions (if desired).
7. Serve hot.
Cooking Time: 20-25 minutes
Drunken Noodles with Grilled Eggplant and Peanuts
Elevate your noodle game with this bold and flavorful Thai-inspired dish, featuring grilled eggplant, savory drunken noodles, and a satisfying crunch from peanuts.
Ingredients:
– 8 oz. rice noodles
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup drunken noodles sauce (store-bought or homemade)
– 1/2 cup peanuts
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Brush eggplant slices with oil; season with salt and pepper. Grill for 3-4 minutes per side, until tender and slightly charred.
3. Cook noodles according to package instructions.
4. In a large skillet, sauté onion and garlic until translucent. Add drunken noodles sauce; simmer for 2-3 minutes.
5. Combine cooked noodles with sauce mixture. Toss in grilled eggplant slices.
6. Top with peanuts and garnish with cilantro.
Cooking Time: 20-25 minutes
Drunken Noodles with Stir-Fried Clams and Garlic
A flavorful and savory dish that combines the richness of drunken noodles with the brininess of stir-fried clams. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 package drunken noodle mix (or homemade noodle recipe)
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 12 clams, scrubbed and rinsed (such as littleneck or cherrystone)
– 1/4 cup white wine (optional)
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the drunken noodle mix according to package instructions. Set aside.
2. Heat the oil in a large skillet or wok over medium-high heat.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Add the clams and stir-fry until they open, about 3-5 minutes.
5. Add the white wine (if using) and soy sauce. Stir to combine.
6. Combine the cooked noodles with the clam mixture. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if desired).
8. Serve immediately.
Cooking Time: 15-20 minutes
Summary
Get ready to ignite your taste buds with these 18 bold and spicy drunken noodles recipes! From classic Thai dishes like Spicy Drunken Noodles with Basil, to innovative twists like Vegan Drunken Noodles with Tofu and Vegetables, there’s something for every palate. Discover the perfect balance of spice and flavor in recipes featuring shrimp, chicken, tofu, pork belly, and more. Whether you’re a fan of Thai chiles or lemongrass-infused noodles, these recipes will take your cooking to the next level.
