16 Spicy Drunken Noodles Recipes for Every Occasion

Fire up your taste buds and get ready to dive into a world of flavor with our roundup of 16 Spicy Drunken Noodles Recipes for Every Occasion. Whether you’re craving a quick weeknight dinner, a festive feast, or just some soul-warming comfort food, we’ve got a dish that’ll hit the spot. So, grab your chopsticks and let’s explore these irresistible recipes that promise to spice up your meal rotation!

Thai Drunken Noodles with Basil and Chilies

Ready to dive into the vibrant flavors of Thailand with a dish that’s as fun to make as it is to eat? Thai Drunken Noodles with Basil and Chilies is a fiery, aromatic stir-fry that’s perfect for spicing up your weeknight dinner rotation.

Ingredients

• 8 oz wide rice noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 Thai chilies, sliced (adjust to your heat preference)
• 1 lb chicken breast, thinly sliced
• A splash of fish sauce
• A couple of tbsp of soy sauce
• 1 tsp sugar
• A handful of fresh basil leaves
• 1 bell pepper, sliced
• 1 onion, sliced

Instructions

1. Soak the rice noodles in warm water for about 20 minutes until they’re soft but still a bit firm to the bite, then drain and set aside.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the minced garlic and sliced chilies, stir-frying for about 30 seconds until fragrant. Tip: Keep the kitchen well-ventilated as the chilies can be pungent.
4. Toss in the chicken slices, cooking until they’re no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure the chicken browns nicely.
5. Mix in the fish sauce, soy sauce, and sugar, stirring well to coat the chicken evenly.
6. Add the bell pepper and onion, stir-frying for another 3 minutes until they’re just tender but still crisp.
7. Fold in the soaked noodles and basil leaves, tossing everything together for about 2 minutes until the noodles are heated through and the basil is wilted. Tip: The basil adds a fresh, aromatic touch, so add it last to preserve its flavor.

Bursting with bold flavors, this dish offers a delightful contrast between the tender noodles, crisp vegetables, and succulent chicken. Serve it with a wedge of lime for an extra zing or top with a fried egg for a hearty twist.

Spicy Drunken Noodles with Shrimp

Kickstart your culinary adventure with this fiery and flavorful dish that’s perfect for those who love a bit of heat in their meals. Let’s dive into making Spicy Drunken Noodles with Shrimp, a dish that combines the bold flavors of Thai cuisine with the simplicity of home cooking.

Ingredients

• 8 oz wide rice noodles
• 1 lb large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• a couple of Thai chilies, sliced (adjust to your heat preference)
• a splash of soy sauce
• 1 tbsp oyster sauce
• a handful of fresh basil leaves
• 1 lime, cut into wedges for serving

Instructions

1. Soak the rice noodles in warm water for about 10 minutes until they’re soft but still a bit firm. Drain and set aside.
2. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the shrimp and cook for about 2 minutes on each side until they’re pink and opaque. Remove them from the pan and set aside.
3. In the same pan, add the minced garlic, sliced red bell pepper, and Thai chilies. Stir-fry for about 2 minutes until the vegetables start to soften.
4. Add the drained noodles to the pan along with a splash of soy sauce and the oyster sauce. Toss everything together to combine.
5. Return the shrimp to the pan and add the fresh basil leaves. Give everything a good stir and cook for another minute until the basil wilts slightly.
6. Serve the noodles hot with lime wedges on the side for an extra zing.

Just imagine the perfect bite: chewy noodles, succulent shrimp, and a kick of heat that’s balanced by the freshness of basil and lime. This dish is a vibrant explosion of flavors that’s sure to impress at any dinner table.

Vegetarian Drunken Noodles with Tofu

Bursting with vibrant flavors and easy to whip up, this Vegetarian Drunken Noodles with Tofu is a weeknight savior. Let’s dive into making this dish that’s as fun to cook as it is to eat.

Ingredients

• 8 oz wide rice noodles
• 14 oz firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (vegetarian version)
• 1 tbsp brown sugar
• A splash of lime juice
• A couple of basil leaves, torn

Instructions

1. Soak the rice noodles in warm water for about 10 minutes until they’re soft but still a bit firm, then drain and set aside.
2. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat. Add the tofu cubes and cook until all sides are golden brown, about 5 minutes. Remove and set aside.
3. In the same pan, add the remaining 1 tbsp of oil. Toss in the minced garlic and stir for about 30 seconds until fragrant.
4. Add the sliced red bell pepper and broccoli florets to the pan. Stir-fry for 3-4 minutes until they start to soften but still retain a crunch.
5. Mix in the soy sauce, oyster sauce, and brown sugar. Stir well to coat the vegetables evenly.
6. Add the drained noodles and cooked tofu back into the pan. Gently toss everything together for another 2 minutes, ensuring the noodles are well coated with the sauce.
7. Finish with a splash of lime juice and the torn basil leaves, giving one final toss before removing from heat.

Great for those who love a dish with a bit of chew from the noodles, a slight crisp from the veggies, and a perfect balance of sweet, savory, and tangy flavors. Try serving it with a sprinkle of crushed peanuts on top for an extra crunch.

Drunken Noodles with Chicken and Bell Peppers

Now, let’s dive into making a vibrant and flavorful dish that’s perfect for any night of the week. This recipe combines tender chicken, crisp bell peppers, and wide rice noodles in a savory sauce that’s sure to impress.

Ingredients

• 8 oz wide rice noodles
• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• a splash of soy sauce
• a couple of tbsp of oyster sauce
• 1 tbsp brown sugar
• a handful of fresh basil leaves
• a pinch of red pepper flakes (optional)

Instructions

1. Soak the rice noodles in warm water for about 10 minutes until they’re soft but still a bit firm, then drain and set aside. Tip: Don’t over-soak to avoid mushy noodles.
2. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the chicken strips and cook until they’re no longer pink, about 5 minutes.
3. Toss in the minced garlic and sliced bell peppers, stirring frequently for about 3 minutes until the peppers start to soften.
4. Add the soy sauce, oyster sauce, and brown sugar to the pan, stirring to coat the chicken and peppers evenly. Tip: Adjust the heat if the sauce starts to burn.
5. Fold in the drained noodles, mixing well to ensure everything is coated in the sauce. Cook for another 2 minutes.
6. Throw in the fresh basil leaves and red pepper flakes if using, give everything a final stir, and remove from heat. Tip: Adding basil at the end preserves its vibrant color and flavor.

Keep in mind, the noodles should be slightly chewy, and the chicken tender, with the bell peppers adding a sweet crunch. Serve this dish with a wedge of lime on the side for an extra zing.

Beef Drunken Noodles with Thai Basil

Ever find yourself craving something that’s both comforting and exciting? Beef Drunken Noodles with Thai Basil is your answer, combining rich flavors with a hint of spice, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz wide rice noodles
• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• a handful of Thai basil leaves
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• a splash of fish sauce
• 1 tsp sugar
• a couple of Thai chilies, sliced (optional for heat)

Instructions

1. Soak the rice noodles in warm water for about 20 minutes until they’re soft but still a bit firm, then drain. Tip: Don’t over soak or they’ll get mushy.
2. Heat 1 tbsp of oil in a large wok or skillet over high heat. Add the steak and cook for about 2 minutes until just browned, then remove from the pan. Tip: High heat ensures a good sear without overcooking.
3. In the same pan, add the remaining oil, garlic, and chilies if using. Stir for about 30 seconds until fragrant.
4. Toss in the bell pepper and cook for another minute until it starts to soften.
5. Add the drained noodles, oyster sauce, soy sauce, fish sauce, and sugar. Stir everything together well and cook for 2 minutes.
6. Return the beef to the pan along with the Thai basil. Stir fry for another minute until the basil wilts slightly. Tip: Adding the basil last preserves its vibrant flavor and color.

Combining the chewy noodles with the tender beef and aromatic basil creates a dish that’s as satisfying to eat as it is to make. Serve it straight from the wok for an authentic touch, or alongside a crisp cucumber salad to balance the richness.

Drunken Noodles with Pork and Green Beans

Kickstart your culinary adventure with this flavorful dish that combines the bold flavors of Thailand with the comfort of a hearty meal. Perfect for beginners, this recipe will guide you through each step to ensure a delicious outcome.

Ingredients

• 8 oz wide rice noodles
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 lb pork loin, thinly sliced
• a splash of soy sauce
• a couple of green beans, trimmed and cut into 2-inch pieces
• 1 tbsp oyster sauce
• 1 tsp sugar
• a handful of Thai basil leaves
• a pinch of red pepper flakes

Instructions

1. Soak the rice noodles in warm water for about 10 minutes until they’re soft but still a bit firm, then drain and set aside.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the minced garlic and stir for about 30 seconds until fragrant, being careful not to burn it.
4. Toss in the pork slices and cook until they’re no longer pink, about 3 minutes, stirring occasionally.
5. Pour in the soy sauce, followed by the green beans, and stir-fry for another 2 minutes until the beans are bright green but still crisp.
6. Mix in the drained noodles, oyster sauce, and sugar, tossing everything together until well combined and heated through, about 2 minutes.
7. Turn off the heat, then fold in the Thai basil leaves and a pinch of red pepper flakes for that extra kick.

Vibrant and packed with flavors, this dish offers a delightful contrast between the tender noodles and the crisp green beans. Serve it with a wedge of lime on the side for an added zesty touch that brightens up the entire meal.

Seafood Drunken Noodles with Squid and Mussels

Mastering the art of combining seafood with noodles can seem daunting, but this Seafood Drunken Noodles recipe simplifies the process, ensuring a flavorful dish every time.

Ingredients

• 8 oz wide rice noodles
• a couple of tablespoons of vegetable oil
• 2 cloves garlic, minced
• a splash of soy sauce
• 1 tbsp oyster sauce
• a pinch of sugar
• 1/2 lb squid, cleaned and sliced into rings
• 1/2 lb mussels, cleaned and debearded
• a handful of basil leaves
• 1 red chili, sliced (optional for heat)

Instructions

1. Soak the rice noodles in warm water for about 20 minutes until they’re soft but still a bit firm. Drain and set aside.
2. Heat a couple of tablespoons of vegetable oil in a large pan over medium-high heat. Add the minced garlic and stir for about 30 seconds until fragrant.
3. Toss in the squid rings and mussels, stirring quickly for about 2 minutes until the seafood starts to turn opaque.
4. Add the drained noodles to the pan along with a splash of soy sauce, 1 tbsp oyster sauce, and a pinch of sugar. Stir everything together for another 2 minutes.
5. Throw in a handful of basil leaves and sliced red chili if using, give it one final stir, and remove from heat.
6. Tip: Don’t overcook the seafood to keep it tender. Another tip: Adjust the heat as needed to prevent the garlic from burning. Lastly, the basil adds a fresh aroma, so add it at the end.

Ready to serve, this dish boasts a delightful mix of textures from the chewy noodles to the tender seafood, with a savory depth from the sauces. Try garnishing with extra basil and a squeeze of lime for an extra zing.

Drunken Noodles with Duck and Cherry Tomatoes

Unlock the flavors of your kitchen with this simple yet sophisticated dish that combines the richness of duck with the freshness of cherry tomatoes in a savory drunken noodle sauce.

Ingredients

• 2 duck breasts, skin on
• a couple of cups of wide rice noodles
• a splash of vegetable oil
• a handful of cherry tomatoes, halved
• 3 cloves of garlic, minced
• a tablespoon of soy sauce
• a teaspoon of sugar
• a splash of fish sauce
• a handful of fresh basil leaves
• a pinch of red pepper flakes

Instructions

1. Heat a large skillet over medium heat and add a splash of vegetable oil.
2. Season the duck breasts with salt and pepper, then place them skin-side down in the skillet. Cook for about 6 minutes until the skin is crispy and golden.
3. Flip the duck breasts and cook for another 4 minutes for medium-rare. Remove from the skillet and let rest.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
5. Add the halved cherry tomatoes and cook for 2 minutes until they start to soften.
6. Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.
7. Return the noodles to the skillet with the tomatoes, add soy sauce, sugar, fish sauce, and a pinch of red pepper flakes. Toss everything together.
8. Slice the rested duck breasts and place them on top of the noodles.
9. Garnish with fresh basil leaves before serving.

Best enjoyed immediately, this dish offers a delightful contrast between the crispy duck skin and the tender noodles, with the cherry tomatoes adding a burst of sweetness. Try serving it with a side of pickled vegetables for an extra tangy kick.

Vegan Drunken Noodles with Mushrooms

Vegan Drunken Noodles with Mushrooms is a hearty, flavorful dish that’s perfect for those nights when you’re craving something satisfying yet simple to make. Let’s dive into creating this delicious meal together, step by step.

Ingredients

• 8 oz wide rice noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• a couple of cups of sliced mushrooms (your favorite kind)
• 1 bell pepper, thinly sliced
• a splash of soy sauce
• 1 tbsp brown sugar
• a handful of basil leaves
• a squeeze of lime juice

Instructions

1. Soak the rice noodles in warm water for about 10 minutes until they’re soft but still a bit firm. Drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Toss in the mushrooms and bell pepper. Cook for about 5 minutes, stirring occasionally, until they start to soften.
4. Add the soaked noodles to the pan along with a splash of soy sauce and the brown sugar. Stir everything together well.
5. Continue to cook for another 3-4 minutes, allowing the noodles to absorb the flavors. Tip: If the noodles stick, add a tiny bit of water to loosen them.
6. Turn off the heat and stir in the basil leaves and a squeeze of lime juice. Tip: Tearing the basil leaves releases more flavor.
7. Give it a final toss and serve hot. Tip: For an extra kick, sprinkle some crushed red pepper flakes on top before serving.

Ready to enjoy? These Vegan Drunken Noodles with Mushrooms boast a perfect balance of savory, sweet, and tangy flavors, with a satisfying chew from the noodles. Try serving them with a side of crispy tofu for added protein.

Drunken Noodles with Crispy Pork Belly

Alright, let’s dive into making Drunken Noodles with Crispy Pork Belly, a dish that’s as fun to cook as it is to eat. This recipe combines the bold flavors of Thai cuisine with the irresistible crunch of pork belly, perfect for a weekend project.

Ingredients

• 1 lb pork belly, sliced into 1-inch pieces
• 8 oz wide rice noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup Thai basil leaves
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• A splash of fish sauce
• A couple of Thai chilies, sliced (optional for heat)

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat. Add the pork belly slices, making sure not to overcrowd the pan. Cook for about 5 minutes on each side until crispy and golden brown. Tip: Render the fat slowly for maximum crispiness.
2. While the pork cooks, soak the rice noodles in warm water for 10 minutes until soft. Drain and set aside.
3. In the same pan, remove the pork belly and set aside. Leave about 1 tbsp of fat in the pan for flavor.
4. Add the minced garlic and sliced Thai chilies to the pan, sautéing for 30 seconds until fragrant.
5. Toss in the bell pepper slices, cooking for another 2 minutes until slightly softened.
6. Add the drained noodles to the pan along with soy sauce, oyster sauce, sugar, and a splash of fish sauce. Stir everything together for 2 minutes. Tip: Use tongs to mix the noodles gently to prevent breaking.
7. Return the crispy pork belly to the pan, adding the Thai basil leaves last. Stir for another minute until the basil wilts slightly. Tip: Adding the basil at the end preserves its vibrant color and aroma.

Lusciously rich and packed with umami, this dish boasts a perfect balance of textures—from the crispy pork belly to the chewy noodles. Serve it with a wedge of lime on the side for an extra zing that cuts through the richness.

Spicy Drunken Noodles with Crab Meat

Ready to dive into a dish that’s as fun to make as it is to eat? Today, we’re tackling Spicy Drunken Noodles with Crab Meat, a flavorful adventure that combines the heat of chili with the sweetness of crab, all tangled up in wide, slippery noodles.

Ingredients

• 8 oz wide rice noodles
• a splash of vegetable oil
• 2 cloves garlic, minced
• a couple of Thai chilies, sliced (adjust to your heat preference)
• 1 cup crab meat, picked over for shells
• a splash of soy sauce
• a splash of oyster sauce
• a handful of Thai basil leaves
• a squeeze of lime juice

Instructions

1. Soak the rice noodles in warm water for about 10 minutes until they’re soft but still a bit firm to the bite, then drain well.
2. Heat a splash of vegetable oil in a large pan over medium-high heat. Toss in the minced garlic and sliced chilies, stirring for about 30 seconds until fragrant.
3. Add the crab meat to the pan, stirring gently to combine with the garlic and chilies, cooking for about 1 minute.
4. Push the crab to one side of the pan, then add the drained noodles to the other side. Pour a splash of soy sauce and oyster sauce over the noodles, tossing to coat evenly.
5. Combine everything in the pan, adding a handful of Thai basil leaves and a squeeze of lime juice, stirring for another minute until the basil wilts slightly.
6. Serve immediately, garnished with extra basil leaves and lime wedges if you like.

Perfectly balanced, this dish offers a delightful contrast between the tender noodles and the succulent crab, with a kick of heat that lingers just enough to keep you coming back for more. Try serving it with a crisp, cold beer to tame the spice and elevate the experience.

Drunken Noodles with Lamb and Mint

Venturing into the world of Thai cuisine can be as thrilling as it is delicious, especially when you start with a dish like Drunken Noodles with Lamb and Mint. This recipe is a perfect blend of spicy, sweet, and savory, with a refreshing hint of mint that makes it unforgettable.

Ingredients

• 8 oz wide rice noodles
• 1 lb lamb, thinly sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• a couple of Thai chilies, sliced (adjust to your heat preference)
• a splash of fish sauce
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• a handful of fresh mint leaves
• a handful of fresh basil leaves

Instructions

1. Soak the rice noodles in warm water for about 10 minutes until they’re soft but still a bit firm, then drain and set aside.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the lamb slices and stir-fry until they’re just browned, about 3 minutes. Tip: Don’t overcrowd the pan to ensure the lamb browns nicely.
4. Toss in the garlic, red bell pepper, and Thai chilies, stirring constantly for about 2 minutes until fragrant.
5. Mix in the fish sauce, oyster sauce, soy sauce, and sugar, stirring to coat everything evenly.
6. Add the drained noodles to the wok, tossing gently to combine with the sauce and ingredients. Tip: Use tongs for easier mixing.
7. Finally, fold in the mint and basil leaves just before turning off the heat, letting the residual warmth wilt them slightly. Tip: Adding herbs at the end preserves their vibrant color and flavor.

Now, the noodles should be perfectly chewy, with the lamb tender and infused with the bold flavors of the sauce. Serve it straight from the wok for a dramatic presentation, or garnish with extra mint leaves for a fresh touch.

Drunken Noodles with Eggplant and Thai Chilies

Delving into the world of Thai cuisine, this dish combines the bold flavors of drunken noodles with the creamy texture of eggplant and the fiery kick of Thai chilies. Perfect for a weeknight dinner that promises to transport your taste buds straight to the streets of Bangkok.

Ingredients

• 8 oz wide rice noodles
• 1 medium eggplant, cubed
• a couple of Thai chilies, sliced
• 2 cloves garlic, minced
• a splash of vegetable oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• a pinch of sugar
• a handful of basil leaves

Instructions

1. Soak the rice noodles in warm water for about 10 minutes until they’re soft but still a bit firm to the bite, then drain and set aside.
2. Heat a splash of vegetable oil in a large pan over medium-high heat, then add the cubed eggplant. Cook for about 5 minutes until the eggplant starts to soften and get a bit golden.
3. Toss in the minced garlic and sliced Thai chilies, stirring for about 30 seconds until fragrant. Tip: Keep the kitchen ventilated as the chilies can be quite pungent.
4. Add the soaked noodles to the pan along with soy sauce, oyster sauce, and a pinch of sugar. Stir everything together and cook for another 2-3 minutes. Tip: If the noodles stick, a little more oil can help.
5. Finally, throw in a handful of basil leaves, give it one last stir, and remove from heat. Tip: Adding the basil at the end preserves its vibrant color and flavor.

Zesty and vibrant, this dish offers a delightful contrast between the soft noodles and eggplant against the sharp heat of the chilies. Serve it with a wedge of lime on the side for an extra zing, or top with a fried egg for a hearty twist.

Drunken Noodles with Salmon and Dill

Mastering the art of combining flavors can turn a simple dish into a memorable meal. Today, we’re diving into a recipe that marries the boldness of drunken noodles with the delicate richness of salmon, all brought together with a hint of dill for that fresh finish.

Ingredients

• 8 oz salmon fillet, skin-on
• 4 oz wide rice noodles
• 2 tbsp vegetable oil
• a splash of soy sauce
• a couple of garlic cloves, minced
• 1 tbsp brown sugar
• a handful of fresh dill, chopped
• 1 red chili, sliced (optional for heat)
• 1 cup of chicken broth

Instructions

1. Start by soaking the rice noodles in warm water for about 10 minutes until they’re soft but still a bit firm to the bite. Drain and set aside.
2. Heat 1 tbsp of vegetable oil in a pan over medium-high heat. Season the salmon fillet with a pinch of salt and sear it skin-side down for 4 minutes until crispy. Flip and cook for another 3 minutes. Remove from pan and set aside.
3. In the same pan, add the remaining oil and sauté the minced garlic until fragrant, about 30 seconds. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Add the soaked noodles to the pan, followed by soy sauce, brown sugar, and chicken broth. Stir well to combine and let it simmer for 2 minutes. Tip: The broth will reduce slightly, coating the noodles in a glossy sauce.
5. Flake the cooked salmon into large chunks and gently fold into the noodles along with the fresh dill and sliced chili if using. Cook for another minute just to warm through. Tip: Be gentle to keep the salmon pieces intact.

Vibrant and flavorful, this dish offers a perfect balance of textures—from the tender salmon to the chewy noodles. Serve it straight from the pan for a rustic touch, or plate it up with extra dill on top for a pop of color.

Drunken Noodles with Pineapple and Cashews

Venturing into the world of Thai cuisine can be as thrilling as it is delicious, especially when you start with a dish like this. It’s a vibrant mix of flavors and textures that’s surprisingly easy to make at home.

Ingredients

• 8 oz wide rice noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 cup pineapple chunks
• 1/2 cup roasted cashews
• 1 bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• A splash of lime juice
• A couple of basil leaves, torn

Instructions

1. Soak the rice noodles in warm water for about 10 minutes until they’re soft but still a bit firm, then drain. Tip: Don’t oversoak or they’ll get mushy.
2. Heat the vegetable oil in a large pan over medium-high heat. Add the garlic and stir for about 30 seconds until fragrant.
3. Toss in the bell pepper and pineapple chunks, cooking for 2 minutes until they start to soften.
4. Push the veggies to one side of the pan, add the drained noodles to the other side. Pour the soy sauce, oyster sauce, and sugar over the noodles, then toss everything together. Tip: This method ensures the noodles absorb the sauces evenly.
5. Cook for another 2 minutes, stirring constantly. Add the cashews and a splash of lime juice, give it one final toss.
6. Remove from heat, sprinkle with torn basil leaves. Tip: Adding basil at the end keeps its flavor fresh and vibrant.

Dive into this dish to experience a perfect balance of sweet, savory, and nutty flavors, with a delightful chew from the noodles. Serve it straight from the pan for a rustic touch, or plate it up with extra lime wedges on the side for an extra zing.

Drunken Noodles with Lobster and Garlic Sauce

Sometimes, the best dishes come from combining bold flavors with luxurious ingredients, and that’s exactly what we’re doing today with this Drunken Noodles with Lobster and Garlic Sauce recipe. Let’s dive into creating a dish that’s as fun to make as it is to eat.

Ingredients

• 8 oz wide rice noodles
• 1 lb lobster meat, cooked and chopped
• 3 tbsp vegetable oil
• 4 cloves garlic, minced
• a splash of soy sauce
• a couple of tbsp oyster sauce
• 1 tsp sugar
• a handful of Thai basil leaves
• 2 red chilies, sliced (optional for heat)
• a squeeze of lime juice

Instructions

1. Soak the rice noodles in warm water for about 10 minutes until they’re soft but still a bit firm, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium-high heat. Add the minced garlic and stir for about 30 seconds until fragrant.
3. Toss in the lobster meat and stir-fry for 2 minutes, just to warm it through and coat it in the garlicky oil.
4. Add the drained noodles to the pan along with a splash of soy sauce, a couple of tbsp oyster sauce, and 1 tsp sugar. Stir everything together well.
5. Throw in a handful of Thai basil leaves and sliced red chilies if using, and give it all a good mix.
6. Finish with a squeeze of lime juice right before serving to brighten up the flavors.

What you’ll end up with is a dish that’s beautifully balanced – the noodles are silky and soak up the garlic sauce perfectly, while the lobster adds a sweet, luxurious bite. Serve it straight from the pan for a rustic, family-style meal that’s sure to impress.

Conclusion

Brimming with flavor and variety, our roundup of 16 Spicy Drunken Noodles Recipes offers something for every occasion, from cozy weeknight dinners to festive gatherings. We invite you to dive into these delicious dishes, find your new favorite, and share the spice love. Don’t forget to leave a comment with your top pick and pin your must-try recipes on Pinterest. Happy cooking!