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+ servings
5 from 2 votes
Two bowls of chicken drunken noodles on a placemat with chopsticks, half a lime and fresh Thai basil.
Chicken Drunken Noodles
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Make your best take out right in your own kitchen! There are several theories on where the name for this dish came from, but it's not what you think - there's no alcohol used in preparing drunken noodles.
Course: Entrées
Cuisine: Asian, Thai
Keyword: Chicken, One Pot Meal, Quick and Easy
Servings: 4
Calories: 417 kcal
  • 8 ounces wide rice noodles
  • 1/2 cup oyster sauce
  • 2 Tbl soy sauce
  • 2 Tbl dark soy sauce
  • juice of 1/2 lime or 3 to 4 keffir lime leaves
  • 3 Tbl brown sugar
  • 2 Tbl water
  • vegetable or canola oil
  • ½ pound skinless boneless chicken thighs sliced thin into small strips
  • 2 teaspoons fish sauce
  • ½ red bell pepper julienned
  • 1 carrot julienned
  • 1 clove garlic minced
  • 1 shallot thinly sliced
  • 1 to 2 Thai chili peppers finely chopped
  • 2 eggs beaten
  • 2 scallions thinly sliced
  • 10 leaves fresh Thai basil or regular basil, torn
  1. Prepare the rice noodles by following the instructions on the package. Rinse the noodles with cold water and set them aside.

  2. Whisk the oyster sauce, soy sauce, dark soy sauce, lime juice (if using), brown sugar and water together in a small bowl.

  3. Heat a wok or large sauté pan over high heat. Add the vegetable oil and the chicken pieces to the pan and stir-fry quickly, shaking the pan to toss the chicken around. As the chicken starts to brown, add the fish sauce and continue to stir-fry. Remove the chicken from the pan and set it aside.

  4. Add the red bell pepper and carrots to the pan and stir-fry for a few minutes. Add the garlic, shallots, lime leaves (if using) and Thai chili peppers and continue to stir-fry for another few minutes.

  5. Push the vegetables to the edge of the wok or pan, making a space in the center. Add the eggs and stir until cooked through. Pull the vegetables back into the center of the pan and stir the egg and vegetables together.

  6. Return the browned chicken to the pan and add the noodles and scallions. Add the sauce and toss everything together, continuing to stir-fry over medium-high heat for a few minutes to heat everything through. Tear up the basil leaves and add to the noodles.

  7. Transfer the drunken noodles to bowls and garnish with scallions and more basil. Serve immediately.

Nutrition Facts
Chicken Drunken Noodles
Amount Per Serving
Calories 417 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 136mg45%
Sodium 1775mg74%
Potassium 350mg10%
Carbohydrates 73g24%
Fiber 2g8%
Sugar 19g21%
Protein 18g36%
Vitamin A 3270IU65%
Vitamin C 24.9mg30%
Calcium 55mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.