Thai Basil Stir-Fried Wide Rice Noodles (Drunken Noodles)

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A fiery Thai street-food classic that fuses the bold basil-chili punch of Pad Kra Pao with chewy wide rice noodles. Traditionally blamed for soaking up beer so effortlessly that diners wake up with none in their glass. Best enjoyed sizzling hot with a side of crispy fried egg and a wedge of lime.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 6 gSugar
• 32 gProtein
• 980 mgSodium
• 520 mgPotassium
• 85 mgCalcium
• 3.5 mgIron
• 28 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the noodles & protein

• 1 lb fresh wide rice noodles (sen yai), separated
• 1 lb boneless chicken thighs, diced small
• 1 cup green beans, cut into 1-inch pieces
• 1 small tomato, cut into wedges
• 1 large yellow onion, sliced thin
• 4 cloves garlic, minced
• 3-5 Thai bird's eye chilies, sliced thin
• 1 cup fresh Thai holy basil leaves (plus extra for garnish)

For the stir-fry sauce

• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tsp light soy sauce
• 1 tsp palm sugar (or brown sugar)
• 2 tbsp water

For serving

• 4 large eggs
• Lime wedges
• Sliced Thai chilies in vinegar (prik nam som)

Directions

1. If using dried wide rice noodles, soak in hot water for 20-25 minutes until pliable but still chewy; drain and toss with 1 tsp neutral oil to prevent sticking. If using fresh noodles, separate gently and set aside.
2. Whisk together oyster sauce, fish sauce, dark soy sauce, light soy sauce, palm sugar, and water in a small bowl; set within arm's reach of the wok.
3. Heat 2 tbsp neutral oil in a wok or large skillet over high heat until shimmering. Add garlic and chilies and stir-fry 15 seconds until fragrant but not browned.
4. Add the diced chicken and stir-fry 2-3 minutes, breaking up pieces, until nearly cooked through and lightly charred at the edges. Push to one side of the wok.
5. Toss in onion and green beans and stir-fry 1 minute so they stay crisp. Add the tomato wedges and cook 30 seconds until they just start to soften.
6. Add the drained noodles and pour the sauce over the top. Use two spatulas to toss and fold everything together for 2-3 minutes until the noodles are glossy, heated through, and slightly smoky at the edges.
7. Kill the heat, scatter the holy basil leaves over the top, and toss once more so they wilt from residual heat without turning black. Taste and adjust fish sauce or sugar as needed.
8. While the noodles rest, fry the eggs sunny-side up in a separate pan with a splash of oil until the edges are lacy and the yolk is runny.
9. Divide the noodles among four plates or bowls, top each with a fried egg, and serve immediately with lime wedges and chili vinegar on the side.

Cook’s Notes

• Holy basil (bai krapow) gives the authentic peppery-anise aroma; sweet basil (bai horapha) is a milder but acceptable substitute. Do not add it over direct heat or it blackens and turns bitter.
• A screaming-hot wok is essential. Cook in two batches if your pan is small to avoid steaming the noodles, which makes them gummy.
• Pad Kra Pao paste (with fermented soybean and dried shrimp) can replace some of the sauce for deeper umami – add 1 tsp with the garlic.
• For a vegetarian version, swap chicken for firm tofu or tempeh and use vegetarian stir-fry sauce in place of oyster sauce.
• Dark soy sauce is for color, light soy sauce is for saltiness – do not substitute one for the other or the flavor balance will be off.

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