No, no, these noodles will not get you drunk. They will, however, be great after a drunk night out… or at any time of the day really. I crave this bowl of noodles at least once a week.

My husband and I absolutely love thai food. Any chance we get to go on a date, we choose thai 9/10 times. When we were on our honeymoon in Tulum, we ate out at the same thai restaurant at least 4 times. The obsession is VERY real. So, it was my mission to create an authentic bowl of drunken noodles we can enjoy at home. These noodles are IT and I just want everyone to enjoy them as much as we do.


Prep: 15-20 minutes
Total time: 45 minutes


For sauce:

3 cloves garlic minced
2 tbs fish sauce
5 tbs sweet soy sauce
2 tbs granulated sugar
1 tbs mirin
2 tbs oyster sauce
2 tbs chili paste (like sombal oelek)

For noodles:

16 oz. package wide rice noodles (brand, A taste of Thai)
2 tbs vegetable oil
2 chicken breast sliced thin
2 eggs
1 head broccoli
1 medium yellow onion large dice
5 baby bella mushrooms
1 tbs ginger minced
2 cloves garlic minced
8 baby corns
1 cup cherry tomatoes cut in half
1 handful basil leaves
3 scallions diced


In a bowl of very hot water, add rice noodles and soak for at least 30 minutes.

Sauce: mix all ingredients together and set aside.

In a hot wok add oil and broccoli, onion, mushrooms, baby corn, ginger and garlic and cook for 3 minutes stirring constantly. Remove from wok. Add in chicken. Cook for about 5 minutes stirring constantly (chicken should be almost done) push chicken to one side of wok and crack in eggs in empty space. Move eggs around till cooked then add back in vegetables. Drain noodles and also add to wok. Add in half of the sauce and stir occasionally. Let cook for about 5 minutes. Add in other half of sauce. Cook for another 5 minutes. Turn off heat and add in tomatoes, basil and scallions. Fold into noodles. Serve immediately and top with scallions.

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