Name: Easy Bangkok-Style Drunken Noodles Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Thai
Ingredients: 8 to 10 ounces Asian-style flat, wide wheat noodles; 2 strips makrut lime leaves, sliced very thinly, or cut into thin strips with scissors (remove stems); 2 shallots, thinly sliced and diced; 4 cloves garlic, minced; 1 (1-inch) piece galangal or ginger, sliced thinly; 1 red chile pepper, sliced finely and deseeded to reduce heat; 3 tomatoes, cut into bite-sized pieces; 1 head broccoli, cut into florets (or 1 cup bok choy or Chinese cabbage); 1 to 2 cups bean sprouts; 1/2 cup cilantro leaves; 1/2 cup fresh basil, roughly chopped; 1/2 (15-ounce) package firm tofu, or shrimp or bite-sized pieces of chicken; Vegetable oil, as needed, for stir-frying; 1 1/2 tablespoons ground bean sauce (yellow bean sauce); 1 tablespoon rice vinegar (or white vinegar); 1 1/2 tablespoons fish sauce (or soy sauce); 1 1/2 tablespoons lime juice; 1 tablespoon brown sugar; 1/2 to 1 teaspoon Thai chili sauce (or 2 fresh red chiles, minced, optional); Fresh basil, chopped (for garnish)

Jump to Recipe· 3.9 from 35 reviews

If you are craving something bursting with vibrant flavors, bold spices, and a touch of fresh herbaceous brightness, then this Easy Bangkok-Style Drunken Noodles Recipe is exactly what your kitchen needs. This dish combines chewy wide wheat noodles with a fragrant medley of galangal, lime leaves, and fiery chiles, balanced perfectly by fresh vegetables and an irresistibly savory stir-fry sauce. Whether you are new to Thai cooking or a seasoned pro, these drunken noodles bring the true spirit of Bangkok street food right to your dining table, ready in under 30 minutes!

Ingredients You’ll Need

A white plate in the center is full of long, thin, pale noodles with ridged edges, arranged neatly in a horizontal pile. Surrounding it are small white bowls and plates with various fresh ingredients: bright green broccoli florets in a bowl on the bottom left; next to it, a small bottle of clear oil. Above the noodles, there are four white plates—the first with bright green leafy herbs, the second with chopped red bell peppers, the third with white tofu cubes, and the fourth divided into four sections with red chili slices, light yellow slices, finely grated light yellow ginger, and finely chopped green herbs. To the right of the noodles, a bowl full of white bean sprouts, a plate with fresh green basil leaves and a small bowl of sauce, a small bowl with finely chopped shallots, and a white plate holding several small bowls containing dark brown powder, dark sauces, and light yellow liquids are neatly arranged. All items are set on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Getting the right balance of ingredients is surprisingly simple, yet each item plays an essential role in making this dish authentically delicious. From the earthy galangal to the fresh herbs, every element adds layers of taste, texture, and color that make this recipe shine.

Asian-style flat, wide wheat noodles (8 to 10 ounces): These noodles provide the perfect chewy texture that holds onto the sauce beautifully.
Makrut lime leaves (2 strips, thinly sliced): Infuse a bright, citrusy aroma that elevates the whole dish—don’t skip these!
Shallots (2, thinly sliced): Offer a subtle sweetness and delicate crunch when stir-fried.
Garlic (4 cloves, minced): Adds that beloved pungent kick characteristic of Thai stir-fries.
Galangal or ginger (1-inch piece, thinly sliced): Gives a warm, peppery note that balances the heat.
Red chile pepper (1, finely sliced and deseeded): Controls the spiciness; adjust based on your heat preference.
Firm tofu (½ of a 15-ounce package) or shrimp/chicken: Provides protein and texture—choose your favorite or mix it up!
Tomatoes (3, bite-sized pieces): Bring a juicy, slightly tangy freshness that brightens the dish.
Broccoli florets (1 head) or bok choy/Chinese cabbage (1 cup): Adds vibrant color and crunch to the noodles.
Bean sprouts (1 to 2 cups): Deliver a crisp, refreshing contrast and lighten the stir-fry.
Cilantro leaves (½ cup): Infuse an unmistakable herbal lift essential for that Bangkok street-style flavor.
Fresh basil (½ cup, roughly chopped): Adds a sweet, aromatic finish that ties everything together.
Vegetable oil: Needed for stir-frying; use an oil with a neutral flavor.

For the Stir-fry Sauce:

Ground bean sauce (1½ tbsp): Earthy and savory, this soybean paste is the umami backbone of the dish.
Rice vinegar (1 tbsp): Adds a gentle tartness to balance the sweet and salty elements.
Fish sauce (1½ tbsp): Imparts deep saltiness and authentic Thai flavor; soy sauce can substitute if preferred.
Lime juice (1½ tbsp): Brings brightness and a perfect zing that wakes up the palate.
Brown sugar (1 tbsp): Provides a subtle sweetness to round out the sauce.
Thai chili sauce or fresh chilies (½ to 1 tsp or 2 red chiles minced, optional): For those who want an extra kick of heat and complexity.

How to Make Easy Bangkok-Style Drunken Noodles Recipe

Step 1: Prepare the Noodles

Start by bringing a pot of water to a boil and drop in your flat wheat noodles. Stir gently to separate them so they do not clump. Cook until they’re al dente—meaning pleasantly chewy but not mushy. Once cooked, drain and rinse under cold water to stop the cooking process and keep them from sticking together. Set aside and get ready for the magic to begin.

Step 2: Mix the Stir-fry Sauce

In a small cup, combine the ground bean sauce, rice vinegar, fish sauce, lime juice, brown sugar, and your preferred chili element. Stir thoroughly and take a quick taste test. While it will taste quite strong now, it will mellow once it meets the noodles and veggies. Adjust sugar or fish sauce if needed to balance sour and salty notes according to your taste buds.

Step 3: Stir-fry the Aromatics and Protein

Heat a wok or large frying pan over medium-high heat and add a few tablespoons of vegetable oil. Toss in the makrut lime leaves, shallots, garlic, galangal, and red chili first to release their fragrant oils—this will fill your kitchen with an intoxicating aroma. Add tofu, shrimp, or chicken pieces now if you’re using animal protein. Stir-fry for about a minute, keeping an eye on moisture and adding a splash of water if it starts to dry out. This step builds the flavorful base that every drunken noodles fan loves.

Step 4: Add the Vegetables

Next, add your broccoli florets (or bok choy/Chinese cabbage) to the wok. Stir quickly and cook for another 30 seconds to a minute until the broccoli turns a bright green color. This quick cook ensures veggies retain some crunch and vibrant freshness, essential for a dish that dazzles in both taste and texture.

Step 5: Combine and Finish Stir-frying

Pour the prepared stir-fry sauce over the cooked aromatics and veggies, then add the drained noodles and fresh tomatoes. Toss everything together for 1 to 2 minutes, gently turning the noodles so the sauce evenly coats every strand and veggie chunk. This final toss is where your Easy Bangkok-Style Drunken Noodles Recipe truly comes to life, soaking up that tangy, spicy, and umami-packed sauce.

Step 6: Add Fresh Finishing Touches

Remove from heat and quickly toss in the bean sprouts and handful of cilantro leaves. Give it a gentle mix to distribute the fresh crunch and herbal burst without wilting the greens. Perform one last taste test and adjust saltiness with extra fish sauce if needed. If it’s feeling too intense, a squeeze of fresh lime juice can brighten and soften flavors perfectly.

How to Serve Easy Bangkok-Style Drunken Noodles Recipe

A round white pot filled with cooked noodles that are light brown and slightly wavy as the base layer, mixed with bright green broccoli florets and chunks of red tomatoes scattered evenly on top. The noodles have a soft texture with some slight browning on the edges, while the broccoli appears steamed and fresh. The vegetables are dispersed in a way that creates a balanced mix of colors throughout the pot. Two light brown wooden chopsticks rest on the right side of the pot, angled diagonally across the noodles and vegetables. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle the dish with fresh chopped basil right before serving to add a sweet, peppery aroma that will have everyone reaching for their plates eagerly. For those who love extra heat, serve with a side of Thai chili sauce or finely minced fresh chiles so each person can customize their spice level.

Side Dishes

This noodle dish is hearty on its own, but for a truly authentic Bangkok-inspired meal, pair it with light and cooling sides like a crisp cucumber salad, pickled vegetables, or a simple bowl of jasmine rice. These sides add balance and extra texture contrast that makes the meal feel complete and satisfying.

Creative Ways to Present

For a fun twist, serve the drunken noodles in individual banana leaf bowls or on a colorful platter with edible flowers and extra fresh herbs for a beautiful presentation. Offering small dipping bowls with lime wedges, chili flakes, and crushed peanuts on the side lets your guests adjust flavors as they go, making the meal interactive and memorable.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers to an airtight container and keep in the refrigerator for up to 2 days. The noodles will continue to absorb sauce flavors and soften slightly, which makes them great for a quick lunch or dinner reheat.

Freezing

This particular stir-fry is best enjoyed fresh, as freezing can alter the texture of the vegetables and noodles. However, if you must freeze, pack in a freezer-safe container and use within a month. Thaw overnight in the fridge before reheating to maintain as much freshness as possible.

Reheating

Reheat leftover drunken noodles gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce and prevent sticking. Stir occasionally until warmed through. Avoid using the microwave if you want to keep the noodles from becoming mushy or dry.

FAQs

Can I use other types of noodles for this recipe?

Absolutely! While traditional wide wheat noodles give the best texture and authenticity, you can also use rice noodles or even linguine in a pinch. Just be sure to adjust cooking times accordingly to avoid overcooking.

What if I don’t have ground bean sauce?

If ground bean sauce is unavailable, you can substitute with a mix of miso paste and a little soy sauce for a similar umami impact, though the flavor profile will be slightly different. Asian grocery stores or online markets usually carry ground bean sauce as well.

How spicy is this Easy Bangkok-Style Drunken Noodles Recipe?

The heat level is very flexible here—removing the chile seeds lowers the spice, and you can always omit or add more Thai chili sauce and fresh chilies to suit your preference. It’s easy to customize for mild or fiery tastes.

Can I make this recipe vegan?

Yes! Simply replace fish sauce with soy sauce or a vegan fish sauce alternative and use tofu as the protein. Make sure your stir-fry sauce ingredients don’t contain animal products, and you’re all set for a plant-based version bursting with flavor.

Is this dish suitable for meal prepping?

Definitely. The noodles and sauce reheat well and make a quick, satisfying meal. Just keep fresh herbs and bean sprouts separate until serving to maintain their texture and freshness.

Final Thoughts

There is something truly special about a dish that’s quick to make yet loaded with layers of flavor and texture, and this Easy Bangkok-Style Drunken Noodles Recipe hits all those marks perfectly. I encourage you to dive in and whip up a batch—you’ll revel in the bold tastes of Bangkok’s streets from your very own kitchen. Once you try it, these drunken noodles might just become your new go-to comfort food full of vibrant freshness and satisfying spice.