Are you ready to ignite your taste buds? Look no further! In this article, we’re diving into the world of spicy drunken noodles, a dish that combines the bold flavors of Thailand with the kick of chili peppers. Whether you’re a seasoned foodie or just looking for a new culinary adventure, these 18 mouth-watering recipes are sure to satisfy your cravings.
From classic Thai drunken noodles made with shrimp and bell peppers to more unique variations featuring crispy tofu, ground pork, and even lobster, we’ve got you covered. With a range of spice levels and flavor profiles to choose from, you’re guaranteed to find the perfect dish to suit your taste buds.
So, what are you waiting for? Let’s get cooking and explore the spicy world of drunken noodles!
Thai Drunken Noodles with Basil and Chili
Experience the bold flavors of Thailand with this quick and spicy noodle dish, made with succulent pork or chicken, crunchy vegetables, and a hint of chili heat.
Ingredients:
– 1 cup rice noodles
– 2 cups mixed vegetables (bell peppers, carrots, green beans)
– 1/2 cup cooked pork or chicken, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce
– 1 tablespoon chili flakes
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Cooking oil for stir-frying
Instructions:
1. Cook noodles according to package instructions. Set aside.
2. Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat.
3. Add garlic, ginger, and chili flakes; stir-fry for 30 seconds.
4. Add mixed vegetables and cooked pork or chicken; stir-fry for 2-3 minutes.
5. Add soy sauce, fish sauce, and noodles; stir-fry until well combined.
6. Stir in chopped basil and season with salt and pepper to taste.
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Spicy Drunken Noodles with Shrimp and Bell Peppers
Get ready for a flavorful and spicy stir-fry that combines succulent shrimp, crunchy bell peppers, and savory noodles. This dish is perfect for a quick weeknight dinner or a weekend indulgence.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups cooked drunken noodles (or substitute with rice noodles)
– 1 large bell pepper, sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the drunken noodles according to package instructions.
2. In a large skillet or wok, heat oil over medium-high heat. Add garlic and cook for 30 seconds.
3. Add bell peppers and cook until tender, about 3-4 minutes.
4. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. Stir in soy sauce, oyster sauce (if using), and red pepper flakes. Cook for 1 minute.
6. Combine noodles with the skillet mixture. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if desired). Serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Crispy Tofu and Thai Basil
This spicy and savory dish is a twist on the classic drunken noodles, featuring crispy tofu and the brightness of Thai basil. Perfect for a quick weeknight dinner or a flavorful meal to share with friends.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup drunken noodles (store-bought or homemade)
– 1/4 cup Thai basil leaves
– Salt and pepper to taste
– Optional: 1-2 teaspoons chili flakes for added heat
Instructions:
1. Preheat oven to 400°F (200°C). Toss tofu with soy sauce, rice vinegar, and vegetable oil. Spread on a baking sheet and bake for 15-20 minutes, or until crispy.
2. Cook noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add onion and garlic; cook until onion is translucent.
4. Add cooked noodles, tofu, and Thai basil leaves to the skillet. Stir-fry for 2-3 minutes, seasoning with salt, pepper, and chili flakes (if using).
5. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Drunken Noodles with Ground Pork and Thai Chilies
A flavorful and spicy twist on traditional drunken noodles, this recipe combines ground pork with Thai chilies and a savory sauce for a dish that’s sure to please. Serve over steamed rice or noodles for a satisfying meal.
Ingredients:
– 1 lb ground pork
– 2 medium-sized Thai chilies, sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 cups mixed vegetables (bell peppers, carrots, snap peas)
– 1 cup drunken noodle sauce (store-bought or homemade)
– Salt and pepper to taste
– Cooked noodles or rice for serving
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.
3. Add the sliced Thai chilies, garlic, and mixed vegetables. Cook until the vegetables are tender.
4. Pour in the drunken noodle sauce and stir to combine.
5. Simmer for 2-3 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve over cooked noodles or rice.
Cooking Time: 15-20 minutes
Vegetarian Drunken Noodles with Mushrooms and Bok Choy
This recipe combines the flavors of Asian-inspired drunken noodles with sautéed mushrooms and crunchy bok choy. A perfect vegetarian twist on a classic dish, this recipe is quick, easy, and packed with nutrients.
Ingredients:
– 1 cup soba or rice noodles
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups bok choy, chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster-free mushroom soy sauce (or tamari)
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Cook noodles according to package instructions; set aside.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add onion, mushrooms, and garlic; cook until vegetables are tender, about 5 minutes.
4. Add bok choy; stir-fry for an additional 2-3 minutes.
5. In a small bowl, whisk together soy sauce, mushroom soy sauce, rice vinegar, and ginger.
6. Pour sauce into the skillet; simmer for 1-2 minutes.
7. Combine cooked noodles with the vegetable mixture; season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Drunken Noodles with Chicken and Thai Eggplant
In this bold and flavorful recipe, succulent chicken is cooked in a rich sauce made with soy sauce, oyster sauce, and beer, then tossed with springy noodles and roasted Thai eggplant. The result is a savory, slightly sweet, and utterly addictive dish that’s sure to satisfy your cravings.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 Thai eggplants, sliced into 1/4-inch thick rounds
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 cup soy sauce
– 2 tbsp oyster sauce
– 1 cup beer (any type)
– 8 oz rice noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the noodles according to package instructions.
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5-6 minutes. Remove from pan.
3. Add garlic, mushrooms, and Thai eggplant to the same skillet. Cook until vegetables are tender, about 4-5 minutes.
4. Add soy sauce, oyster sauce, and beer to the skillet. Stir to combine.
5. Return chicken to the skillet. Simmer for 2-3 minutes or until cooked through.
6. Toss noodles with the chicken and sauce mixture. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Drunken Noodles with Beef and Holy Basil
This recipe combines the bold flavors of Thailand with a rich and spicy sauce, perfect for a quick weeknight dinner. Tender beef strips and holy basil add depth to this popular street food dish.
Ingredients:
– 200g beef strips (sirloin or ribeye)
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 cup Holy Basil leaves
– 2 cups wide rice noodles
– 2 tablespoons soy sauce
– 2 tablespoons fish sauce
– 1 tablespoon palm sugar
– 1 tablespoon chili flakes
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. Cook the noodles according to package instructions.
2. Heat 1 tablespoon of oil in a wok or large skillet over high heat.
3. Add the beef and cook until browned, about 3-4 minutes. Remove from wok.
4. In the same wok, add the remaining 1 tablespoon of oil, garlic, ginger, and Holy Basil leaves. Cook for 30 seconds.
5. Add soy sauce, fish sauce, palm sugar, and chili flakes to the wok. Stir well to combine.
6. Return the beef to the wok and stir-fry everything together for about 2 minutes or until the sauce has thickened slightly.
7. Serve with cooked noodles and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Drunken Noodles with Squid and Garlic Chili Sauce
This recipe combines the bold flavors of garlic, chili sauce, and squid with a savory noodle dish, perfect for a quick and satisfying meal.
Ingredients:
– 1 package of drunken noodles (or rice noodles)
– 1/2 pound squid rings
– 3 cloves of garlic, minced
– 1/4 cup garlic chili sauce
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Cook the drunken noodles according to package instructions. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the squid rings and cook until they turn opaque, about 2-3 minutes.
4. Add the minced garlic and stir-fry for another minute.
5. Pour in the garlic chili sauce and stir to combine.
6. Add the cooked noodles to the skillet and toss everything together.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions if desired.
Cooking Time: 15-20 minutes
Drunken Noodles with Scallops and Snap Peas
This recipe combines the spicy kick of drunken noodles with the sweetness of scallops and snap peas, creating a flavorful and nutritious dish perfect for a quick weeknight dinner.
Ingredients:
– 8 oz rice noodles
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup scallops
– 1 cup snap peas, trimmed
– 2 tablespoons soy sauce
– 2 tablespoons oyster sauce (or substitute with hoisin sauce)
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 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. Add onion, garlic, and mushrooms; stir-fry until vegetables are tender.
3. Add scallops, snap peas, soy sauce, oyster sauce, honey, and ginger; stir-fry for 2-3 minutes or until scallops are cooked through.
4. Stir in cooked noodles; season with salt and pepper to taste.
5. Garnish with cilantro or scallions.
Cooking Time: 15-20 minutes
Drunken Noodles with Duck and Thai Chilies
A spicy and savory fusion of flavors, this dish combines the richness of duck with the boldness of Thai chilies and noodles. Perfect for a quick and satisfying meal.
Ingredients:
– 200g rice noodles
– 1/2 cup diced duck breast or thighs
– 2 cups vegetable oil
– 2-3 Thai bird’s eye chilies, sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat 1 cup of oil over medium-high heat. Add the duck and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add another cup of oil if necessary. Add the sliced chilies and minced garlic. Cook for 1 minute, stirring constantly.
4. Add the cooked noodles to the pan, followed by the duck. Pour in soy sauce and fish sauce (if using). Stir-fry everything together for about 2 minutes.
5. Season with salt and pepper to taste. Garnish with fresh cilantro leaves. Serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Crab Meat and Cilantro
Transform your meal into a flavorful adventure with this easy-to-make Drunken Noodles recipe, featuring succulent crab meat and fragrant cilantro. Perfect for a quick weeknight dinner or a special occasion, this dish is sure to satisfy your cravings.
Ingredients:
– 8 oz spaghetti noodles
– 1 cup jumbo lump crab meat (fresh or canned)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow), sliced
– 2 teaspoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook spaghetti noodles according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and bell peppers; cook until vegetables are tender.
3. Add crab meat, soy sauce, oyster sauce (if using), and ginger. Stir-fry for 1-2 minutes, breaking up lumps with spatula.
4. Combine cooked noodles with crab mixture. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Mussels and Lemongrass
Get ready for a flavorful fusion of Asian-inspired noodles, succulent mussels, and the brightness of lemongrass. This aromatic dish is perfect for a quick weeknight dinner or a weekend treat.
Ingredients:
– 1 pound mussels, scrubbed and debearded
– 8 oz rice noodles
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh lemongrass
– 1 cup chicken or seafood broth
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Chopped cilantro for garnish
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 and cook until translucent, about 3 minutes.
3. Add garlic and lemongrass; stir-fry for 1 minute.
4. Add mussels, broth, and wine (if using); cover skillet and steam until mussels open, about 5-7 minutes.
5. Stir in cooked noodles and season with salt and pepper to taste.
6. Garnish with cilantro and serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Pineapple and Cashews
This recipe combines the spicy kick of drunken noodles with the sweetness of pineapple and crunch of cashews, creating a unique and delicious dish.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1 cup cooked chicken or tofu, diced
– 1/4 cup pineapple chunks
– 1/4 cup cashews
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 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; cook until onion is translucent.
3. Add mushrooms, chicken or tofu, pineapple, and cashews. Stir-fry for 2-3 minutes.
4. Add soy sauce, oyster sauce (if using), and chili flakes. Stir-fry for an additional minute.
5. Add cooked noodles to the wok; stir-fry until well combined with the sauce.
6. Season with salt and pepper to taste. Garnish with cilantro leaves.
7. Serve immediately.
Cooking Time: 15-20 minutes
Drunken Noodles with Chinese Broccoli and Chili Oil
This recipe combines the flavors of spicy chili oil, savory soy sauce, and tender Chinese broccoli with a classic stir-fry. The result is a bold and aromatic dish that’s perfect for a quick weeknight dinner or a weekend treat.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 bunch Chinese broccoli (gai lan), chopped
– 1 tablespoon soy sauce
– 1 tablespoon chili oil
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (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 garlic; stir-fry until translucent.
3. Add Chinese broccoli; stir-fry for 2-3 minutes, or until slightly tender.
4. Add cooked noodles, soy sauce, chili oil, and sesame oil. Stir-fry for an additional 1-2 minutes, combining flavors.
5. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Drunken Noodles with Pork Belly and Thai Basil
Get ready for a flavorful fusion of Asian-inspired noodles, crispy pork belly, and fragrant Thai basil.
Ingredients:
– 200g rice noodles
– 250g pork belly, sliced into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup fish sauce
– 2 tbsp soy sauce
– 1 tsp palm sugar
– 1/4 cup water
– 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 oil over medium-high heat. Add pork belly and cook until crispy, about 5 minutes. Remove from pan and set aside.
3. In the same pan, add onion, garlic, and ginger. Cook until onion is translucent, about 3 minutes.
4. Add fish sauce, soy sauce, palm sugar, and water to the pan. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
5. Stir in cooked noodles, pork belly, and Thai basil leaves. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Drunken Noodles with Lobster and Garlic Sauce
Elevate your pasta game with this decadent Drunken Noodles with Lobster and Garlic Sauce recipe! This indulgent dish combines succulent lobster, savory garlic sauce, and spicy noodles for a truly unforgettable culinary experience.
Ingredients:
– 8 oz. drunken noodles (or substitute with linguine)
– 1/2 pound cooked lobster meat
– 4 cloves garlic, minced
– 2 tbsp. unsalted butter
– 1/4 cup white wine
– 1/4 cup chicken broth
– 1 tsp. soy sauce
– 1 tsp. oyster sauce (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Cook drunken noodles according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add lobster meat, white wine, chicken broth, soy sauce, and oyster sauce (if using). Simmer for 2-3 minutes or until the sauce has reduced slightly.
4. Combine cooked noodles with the lobster mixture. Toss to coat, seasoning with salt and pepper to taste.
5. Serve immediately, garnished with fresh herbs.
Cooking Time: 15-20 minutes
Drunken Noodles with Eggplant and Chili Paste
This spicy Thai-inspired dish combines the richness of eggplant with the bold flavors of chili paste, all wrapped up in a satisfying noodle package.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon chili paste (such as sambal oelek)
– 1 cup cooked noodles (rice noodles or egg noodles work well)
– 2 cups mixed vegetables (bell peppers, carrots, snow peas, etc.)
– Salt and pepper to taste
– Optional: 1-2 tablespoons soy sauce or fish sauce for added depth
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent.
2. Add garlic and cook for 1 minute.
3. Add eggplant slices and cook for 3-4 minutes per side, or until tender.
4. Stir in chili paste and cook for 1 minute.
5. Combine noodles, vegetables, and eggplant mixture. Season with salt, pepper, and optional soy sauce/fish sauce to taste.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Drunken Noodles with Lemongrass Chicken and Lime
Savory noodles smothered in a zesty lemongrass sauce, paired with juicy chicken and a squeeze of lime – a flavorful fusion that’s sure to delight.
Ingredients:
– 8 oz rice noodles
– 1 lb boneless, skinless chicken breast
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 1/4 cup fish sauce (optional)
– 2 tbsp brown sugar
– 2 tbsp lime juice
– 1 tsp grated ginger
– Salt and pepper to taste
– Lime wedges for serving
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a blender or food processor, combine lemongrass, garlic, soy sauce, fish sauce (if using), brown sugar, lime juice, and ginger. Blend until smooth.
3. Grill or sauté chicken with salt and pepper to taste; slice into strips.
4. Toss noodles with the lemongrass sauce and cooked chicken. Serve hot with a squeeze of lime.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meal routine with these 18 bold and delicious Drunken Noodles recipes! This collection features a variety of flavors, from classic Thai Basil and Chili to more adventurous options like Pineapple and Cashews. Choose from proteins like chicken, beef, pork, shrimp, squid, scallops, duck, crab, mussels, lobster, or tofu, and add your favorite vegetables and herbs. Each recipe is packed with heat and flavor, so you’re sure to find one that suits your taste buds. Whether you’re a spicy food lover or just looking for something new to try, these Drunken Noodles recipes are the perfect solution.