Drunken Noodles

Drunken Noodles

Updated November 4, 2026

Spicy Thai wide rice noodles with chicken, basil, and chiles. Called drunken because it cures hangovers.

Despite the name, drunken noodles don't contain alcohol; the name may refer to curing hangovers. Holy basil (krapao) is more traditional; Thai basil substitutes well.

Adjust heat with more or fewer chiles. Cherry tomatoes work if regular tomatoes aren't ripe.

Cook time
25 min
Rating
…

Ingredients

Scale
Measurement units
  • Fresh wide rice noodles
  • Vegetable oil
  • Garlic cloves, smashed
  • Thai chiles, smashed and sliced
  • Boneless chicken breast, sliced thin
  • Yellow onion, sliced
  • Red bell pepper, sliced
  • Tomato, cut into wedges
  • Eggs
  • Light soy sauce
  • Oyster sauce
  • Fish sauce
  • Sugar
  • Thai basil leaves

Instructions

Prep noodles and sauce
Prep noodles and sauce
Cook the chicken and aromatics
Cook the chicken and aromatics
Stir-fry the noodles
Stir-fry noodles
Serve hot
Serve hot

Tomorrow's Meal

Crispy Drunken Noodle Cakes

Cold drunken noodles pan-fried into golden, crispy-edged cakes with a chewy center, served with a fried egg on top

You'll need to pick up:

2 eggsOil for fryingLime wedgesFresh Thai basil (optional)

Quick overview:

  1. 1.Form cold drunken noodles into 3-inch round cakes, packing gently so they hold together
  2. 2.Heat 2 tablespoons oil in a skillet over medium-high heat until shimmering
  3. 3.Fry noodle cakes 3-4 minutes per side until edges are crispy and golden brown
  4. 4.Push cakes to the side, crack eggs into skillet and fry to your preference
  5. 5.Serve noodle cakes topped with fried eggs, lime wedges, and fresh basil if desired

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