Name: Better Than Takeout Thai Drunken Noodles.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 ounces wide rice noodles; 1/3 cup low sodium soy sauce or liquid aminos; 3 tablespoons oyster sauce; 1 tablespoon Thai fish sauce; 2 teaspoons honey or maple syrup; 2 tablespoons sesame oil or extra virgin olive oil; 1/2 pound boneless chicken breast, cut into strips (optional); 2 shallots, thinly sliced; 3 cloves garlic, minced or grated; 1-2 red Fresno peppers or jalapeño peppers, seeded and chopped; 4 green onions, chopped; 1 medium zucchini, cut into ribbons or chopped; 1 red bell pepper, thinly sliced; 2 carrots, cut into ribbons or chopped; 1 cup fresh Thai basil or regular basil, roughly chopped; 1/3 cup water; Black pepper, to taste

A quick and flavorful twist on the classic Thai favorite, these Better Than Takeout Thai Drunken Noodles are loaded with summer vegetables, wide rice noodles, and a bold, sweet-and-spicy sauce. Ready in just 30 minutes, it’s a colorful and healthy one-pan meal that will rival your favorite takeout spot. Whether you’re using chicken or going vegetarian, this dish bursts with freshness, basil aroma, and crave-worthy heat in every bite.

Why You’ll Love This Recipe

This recipe hits all the right notes: fast, flavorful, and flexible. The combination of chewy wide rice noodles, crisp summer vegetables, and a bold umami-packed sauce makes it both satisfying and nourishing. The entire dish comes together in just 30 minutes, perfect for busy weeknights. It’s easily customizable for vegetarians or spice lovers, and leftovers taste just as incredible the next day. Plus, it’s healthier and cheaper than delivery. Better Than Takeout Thai Drunken Noodles.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

wide rice noodles
low sodium soy sauce or liquid aminos
oyster sauce
Thai fish sauce
honey or maple syrup
sesame oil or extra virgin olive oil
boneless chicken breast (optional)
shallots
garlic
red Fresno peppers or jalapeños
green onions
zucchini
red bell pepper
carrots
fresh Thai basil or regular basil

Directions

Cook rice noodles according to the package instructions, then drain and set aside.
In a bowl, mix soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup of water to create the sauce.
Heat oil in a large skillet over medium heat. Add chicken (if using), season with pepper, and brown on all sides.
Add shallots, garlic, chopped peppers, and green onions. Sauté for 2–3 minutes until softened and aromatic.
Toss in zucchini and bell pepper. Cook for about 5 minutes until vegetables start to soften.
Pour in the prepared sauce. Simmer on medium-high heat until the sauce thickens and coats the chicken and vegetables, about 5 minutes.
Add the noodles, carrots, and basil. Toss everything together and cook for another 3–5 minutes until the noodles are coated and basil is wilted.
Serve immediately while hot, with extra basil on top.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Vegetarian: Omit the chicken. Add mushrooms or extra bell peppers. Replace fish sauce with soy sauce and oyster sauce with hoisin.
Vegan: Use maple syrup instead of honey and ensure sauces are vegan-friendly.
Extra spicy: Add more chili peppers or a spoonful of chili garlic sauce.
Low-carb: Swap rice noodles for spiralized zucchini or shirataki noodles.
Nutty twist: Top with crushed peanuts for added crunch and flavor.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sauté in a pan over medium heat with a splash of water or soy sauce to loosen the noodles. This dish is best enjoyed fresh but can be reheated in the microwave as well. Freezing is not recommended as the noodles may become mushy. Better Than Takeout Thai Drunken Noodles.

FAQs

Can I make this recipe gluten-free?

Yes. Use gluten-free soy sauce or tamari, and ensure you’re using a certified gluten-free oyster and fish sauce. Some brands offer gluten-free versions.

What protein can I use instead of chicken?

You can use shrimp, tofu, beef strips, or even tempeh as substitutes for chicken.

Can I make this ahead of time?

You can prep the sauce and vegetables ahead, but for the best texture, cook and serve the noodles fresh.

Is Thai basil necessary?

Thai basil offers a more authentic, slightly spicy, licorice-like flavor. Regular basil works in a pinch but Thai basil is ideal.

How do I prevent the noodles from getting soggy?

Serve the dish immediately after cooking. Don’t let the noodles sit in the sauce too long, or they’ll absorb too much liquid.

Can I add more vegetables?

Absolutely. Try adding mushrooms, baby corn, snap peas, or broccoli florets for extra variety.

What if I can’t find wide rice noodles?

Use any rice noodle variety, but wide noodles give that classic drunken noodle texture. Udon or even linguine can work in a pinch.

Is this recipe spicy?

It’s mildly spicy. Adjust the heat level by adding more or fewer peppers based on your preference.

Can I use pre-cooked chicken?

Yes, just add it during the final step when you combine noodles and vegetables to warm it through.

What’s a good side dish for this?

Serve it with Thai cucumber salad, veggie spring rolls, or even a light soup like Tom Yum for a full Thai-inspired meal.

Conclusion

Better Than Takeout Thai Drunken Noodles is a fast, vibrant, and deeply satisfying dish that brings restaurant-quality flavor to your home kitchen. With its customizable ingredients and bold, balanced sauce, this is a recipe you’ll return to again and again. Whether it’s a quick dinner or a flavorful lunch, these noodles prove that takeout-style meals can be better—and healthier—when made at home.