Wok-Charred Drunken Noodles with Chicken and Thai Basil Tips, FAQ & printable recipe

Tips for success

For the best wok hei, use a carbon-steel wok and heat it until it just begins to smoke. Add oil and swirl to coat.

Work in small batches if needed to avoid overcrowding. Keep the heat high and move quickly — the entire stir-fry takes only a few minutes.

If you don't have a wok, a large cast-iron skillet can work, but the results won't be identical. Adjust the chilies to your heat preference.

For a more authentic flavor, use Thai holy basil if you can find it; it has a distinct peppery kick that regular basil lacks.

Variations

• Vegetarian Drunken Noodles: Replace the chicken with firm tofu or extra vegetables like bell peppers and mushrooms. Use soy sauce or mushroom sauce instead of fish sauce and oyster sauce to keep it vegetarian. The rest of the recipe stays the same.
• Seafood Drunken Noodles: Swap the chicken for shrimp or squid. Sear the seafood briefly until just cooked through, then remove and add back at the end with the basil. Adjust cooking times to avoid overcooking the seafood.
• Extra Spicy Version: Increase the number of bird's eye chilies to 8 or 10, or add a teaspoon of chili flakes with the sauce. For a deeper heat, include some chili oil in the wok when cooking the aromatics.
• Beef Drunken Noodles: Use thinly sliced beef sirloin instead of chicken. Sear the beef quickly over high heat until browned but still tender, then proceed with the recipe. Ensure the beef reaches 145°F (63°C) and rests before serving.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot wok or skillet to restore char.

Freezer

Freezing is not recommended as the noodles become mushy. If necessary, freeze in a single layer for up to 1 month, then thaw in the fridge and reheat in a wok.

Reheat

Reheat in a hot wok or skillet with a splash of water or oil over high heat for 2-3 minutes, tossing constantly.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a hot wok or skillet to restore some of the char, or microwave in 30-second intervals. The noodles may soften, but the flavors will remain bold.

The sauce can be whisked up to a day ahead and stored in the refrigerator. The garlic and chilies can be pounded a few hours in advance.

Slice the chicken and separate the noodles just before cooking. This dish is best cooked fresh, but the prep can be done ahead.

Serving ideas

Serve the drunken noodles immediately after cooking, while the noodles are still charred and the basil is fragrant. Garnish with extra chili rings for those who want more heat. Pair with a cold beer or Thai iced tea to balance the spice.

This dish is a complete meal on its own, but it can be accompanied by a simple cucumber salad or fresh spring rolls.

For a family-style dinner, serve alongside other Thai stir-fries. The key is to enjoy it hot and fresh, straight from the wok.

Frequently asked questions

Recipe card

Wok-Charred Drunken Noodles with Chicken and Thai Basil

Prep 15 minCook 8 minTotal 23 minServes 2

Ingredients

• 6 cloves garlic
• 5 red bird's eye chilies
• 3 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tbsp palm sugar
• 350 g boneless skinless chicken thighs, sliced
• 400 g wide fresh rice noodles
• 40 g Thai holy basil leaves
• Blistered baby corn, for serving
• Red chili rings, for serving

Instructions

1. In a mortar and pestle, pound the garlic cloves and red bird's eye chilies into a coarse paste. Set aside. In a small bowl, whisk together the oyster sauce, fish sauce, dark soy sauce, and palm sugar until the sugar dissolves.
2. If using fresh wide rice noodles, gently separate them with your fingers so they don't clump. Slice the chicken thighs into thin, bite-sized pieces. Have all ingredients within reach of the wok.
3. Place a carbon-steel wok over high heat and let it get smoking hot, about 230°C (450°F). Add a swirl of oil and tilt the wok to coat the sides. The oil should shimmer and just begin to smoke.
4. Add the sliced chicken to the wok in a single layer. Let it sear undisturbed for 1–2 minutes until browned on one side, then stir-fry for another minute until the chicken is cooked through and reaches 165°F (74°C).
5. Push the chicken to one side of the wok. Add the pounded garlic-chili paste to the empty space and stir-fry for 20–30 seconds until fragrant. Then toss everything together.
6. Add the wide rice noodles to the wok, then pour the sauce mixture over the top. Toss and stir-fry vigorously for 2–3 minutes, letting the noodles char slightly on the edges. Use a spatula to lift and flip the noodles continuously.
7. Add the Thai holy basil leaves to the wok and toss for 30 seconds until they wilt. The basil should be fragrant and just softened, not fully cooked.
8. Transfer the noodles to a serving plate. Top with blistered baby corn and red chili rings for extra heat and texture. Serve immediately while hot.

Contains: gluten, soy, fish, mollusks

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

82 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.