Recipe

Festive Drunken Noodles (Light and Creamy)

A cozy spin on Thai-inspired drunken noodles with a silky, lightly creamy sauce, crisp-edged veggies, and basil in every bite. Weeknight friendly, party worthy, and just chaotic enough to be fun.

By Matt Campbell

•

4.8

A real photo of light and creamy drunken noodles in a wide bowl with basil leaves, colorful bell peppers, and a lime wedge on the side

Jump to Recipe

Drunken noodles are the kind of dinner that makes you feel like you did something, even if the whole thing came together in one pan and a little bit of steam. This version is my festive, cold-weather tweak: still punchy and basil-forward, but with a lightly creamy sauce that clings to the noodles and turns the whole bowl into comfort food.

We keep it accessible with easy-to-find noodles, everyday veggies, and a sauce that builds flavor fast. Expect garlicky heat, a little sweetness, a salty soy backbone, and a silky finish that makes you go back for “just one more bite” until the bowl is suddenly empty.

A real photo of a skillet with drunken noodles being tossed with basil and vegetables over a stovetop

Why It Works

Big flavor, low drama: The sauce hits salty, sweet, tangy, and spicy with pantry staples.
Light and creamy, not heavy: A small splash of coconut milk or half-and-half rounds everything out without turning it into noodle soup.
Crisp edges: Cooking the veggies hot and fast keeps them bright and snappy.
Flexible: Works with chicken, shrimp, tofu, or just veggies. Use what you have.
Basil at the end: Adding it off-heat keeps it fragrant instead of flat and wilted.

Pairs Well With

Crispy Veggie Egg Rolls
Sesame Cucumber Salad
Easy Mango Sticky Rice
Blistered Garlic Green Beans

Storage Tips

Fridge: Store leftovers in an airtight container for up to 3 days. The noodles will soak up sauce as they sit, which is not a tragedy, just a vibe.

Reheat: Warm in a skillet over medium heat with a splash of water, broth, or coconut milk to loosen the sauce. Stir often until glossy again. Microwave works too, but add that splash first and cover loosely.

Freeze: I do not love freezing rice noodles because the texture can turn a little brittle. If you must, freeze up to 1 month and reheat gently with extra liquid.

Common Questions

Why is it called “drunken” noodles?

Despite the name, the dish is typically alcohol-free. One popular explanation is that it is the kind of spicy, bold stir-fry that pairs well with a cold drink or tastes great as a late-night, post-party meal. The exact origin story is debated, but the vibes are consistent: big flavor, a little heat, and a lot of basil.

What noodles should I use?

Traditional versions use wide rice noodles (often called sen yai). Look for fresh wide rice noodles, refrigerated wide rice noodles, or dried wide rice noodles (sometimes labeled “pad see ew noodles” in some stores). In a pinch, fettuccine or lo mein noodles work with the same sauce.

How do I keep rice noodles from sticking?

Do not over-soak them. Rinse briefly after soaking, then toss with a tiny bit of oil if they are sitting around. Most importantly, get them into the hot pan and sauce quickly.

My noodles got too soft. Can I fix it?

A little softness happens fast with rice noodles. If they are over-soaked, skip extra simmer time and toss gently once they hit the sauce. If they are very soft, add them at the very end and just warm through. Next time, soak until pliable but still a little firm in the center since they finish cooking in the pan.

Can I make it less spicy?

Yes. Start with a smaller amount of chili garlic sauce, and keep black pepper modest. You will still get great flavor from garlic, basil, and the sweet-savory sauce. If you want more heat, you can always stir in extra at the end.

Can I make it dairy-free?

Absolutely. Use coconut milk (light or full-fat). It makes the sauce silky and festive without dairy.

Any easy allergen swaps?

This recipe includes soy, and oyster sauce often contains shellfish. For a shellfish-free option, use vegetarian mushroom “oyster” sauce and skip the fish sauce (or swap in a little extra soy sauce to taste).

What basil is best?

Thai basil is classic, but regular Italian basil is totally fine and widely available. If you can find Thai basil, use it. If not, do not let that stop you.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large wok or 12-inch skillet
Medium pot or large bowl for soaking noodles
Cutting board and sharp knife
Measuring spoons and cups
Tongs or two wooden spoons for tossing

I started making drunken noodles when I realized I wanted “takeout energy” without the takeout wait. The first few tries were delicious but a little intense, like the spice was driving the car and I was just along for the ride. Then I tried adding a small splash of coconut milk at the end and everything clicked. The heat stayed, the garlic stayed, the basil still showed up loud and proud, but the whole bowl felt smoother and more festive. It is now my go-to when I want a dinner that tastes like a celebration, even if I am cooking in sweatpants.

Festive Drunken Noodles (Light and Creamy)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 45 minutes

Servings 4

Ingredients

Noodles and stir-fry

8 oz wide rice noodles (dried) or 12 to 14 oz fresh wide rice noodles
2 tbsp neutral oil (avocado, canola, or grapeseed), plus more as needed
1 lb boneless skinless chicken thighs, thinly sliced (or shrimp, tofu, or extra veggies)
1 red bell pepper, thinly sliced
1 orange or yellow bell pepper, thinly sliced
1 small red onion, thinly sliced
2 cups baby spinach (optional, for extra greens)
4 to 6 garlic cloves, finely chopped
1 to 2 tsp grated fresh ginger
2 to 3 scallions, sliced (white and green parts separated)
1 to 2 cups fresh basil leaves (Thai basil if possible), loosely packed
1 lime, cut into wedges (for serving)

Light and creamy sauce

3 tbsp low-sodium soy sauce
1 1/2 tbsp oyster sauce (or vegetarian mushroom “oyster” sauce)
1 tbsp fish sauce (optional but great)
1 1/2 tbsp brown sugar or honey
2 tbsp water or low-sodium chicken broth, plus more as needed
1 to 1 1/2 tbsp chili garlic sauce or sambal oelek (start smaller, add more at the end)
1 tsp toasted sesame oil
1/3 cup light coconut milk or half-and-half
1 tsp cornstarch mixed with 1 tsp water (optional, for extra clingy sauce)
Freshly ground black pepper, to taste

Festive add-ons (optional): 1/2 cup sliced mushrooms, 1 cup snap peas, 1 small carrot (julienned), or a handful of roasted cashews for crunch.

Instructions

Prep the noodles. Dried noodles: Soak in warm water until pliable but still a little firm in the center, usually 20 to 30 minutes (check package). Drain and rinse briefly, then toss with a tiny bit of oil if they are sitting for more than a few minutes. Fresh noodles: Separate the strands gently and set aside.
Mix the sauce. In a bowl, whisk soy sauce, oyster sauce, fish sauce (if using), brown sugar, water or broth, chili garlic sauce, and sesame oil. Stir in the coconut milk or half-and-half. If using the cornstarch slurry, whisk it in now (it will thicken once it simmers in the pan).
Get your pan hot. Heat a wok or large skillet over medium-high heat. Add 1 tbsp oil. When it shimmers, you are ready.
Cook the protein. Add chicken (or your protein) in an even layer. Let it sear for 2 to 3 minutes without moving it too much, then stir-fry 2 to 3 minutes more until it is no longer pink on the outside. Transfer to a plate. It will finish cooking when it goes back into the pan.
Stir-fry the aromatics and veggies. Add the remaining 1 tbsp oil. Toss in onion and bell peppers. Cook 2 to 3 minutes until bright and slightly softened but still crisp. Add garlic, ginger, and the white parts of the scallions. Stir for 30 seconds, just until fragrant.
Sauce, then noodles. Pour in the sauce and bring it to a lively simmer for 30 to 60 seconds, until slightly thickened and glossy (especially important if you used cornstarch). Add the noodles and toss to coat. If the noodles look tight or dry, splash in 1 to 3 tbsp water and keep tossing until everything loosens and turns glossy.
Finish the dish. Add the cooked protein back in. Toss in spinach (if using) until just wilted. Turn off the heat and fold in basil and the green parts of the scallions.
Taste and adjust. Add black pepper, more chili garlic sauce, or a squeeze of lime if you want it brighter. Serve hot with extra lime wedges.

A real photo of a bowl of creamy drunken noodles topped with fresh basil and sliced scallions

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes