Spicy Chicken Drunken Noodles

Yield: 4 servings | Prep: 15 min | Cook: 15 min | Difficulty: Easy

Wide rice noodles stir-fried with tender chicken, fresh Thai basil, and bold vegetables — all tossed in a fiery, savory sauce built on Global Wok Agave, Ginger & Sriracha. This street-food classic comes together fast and hits hard with every bite.

Pro Tips

🔥 High heat is everything — Use the highest flame your stove allows. A screaming hot wok gives you that signature smoky “wok hei” flavor.
🍜 Fresh noodles are best — If you can find fresh wide rice noodles at an Asian grocery, use them. They’re silkier and absorb the sauce better.
🌿 Make it plant-based: Swap chicken for extra-firm tofu and use vegetarian oyster sauce.
🥚 Don’t skip the egg — It adds richness and helps bind the sauce to the noodles.
🍺 Pairs with: A cold Thai iced tea, sparkling water with lime, or a light lager.

Spicy Chicken Drunken Noodles Top-Down Flat Lay

Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4 servings

Ingredients

For the Noodles:
- 12 oz wide rice noodles
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced - and/or shrimp
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 2–3 Thai red chilies, sliced (adjust to heat preference)
- 1/2 cup Global Wok Ginger Teriyaki Signature Sauce
- 2 tbsp soy sauce
- 1 tbsp fish sauce (optional)
- 1 tsp sesame oil
- 1 cup fresh Thai basil leaves

For Garnish:
- 1/4 cup crushed roasted peanuts
- 2 scallions, thinly sliced
- 1 tbsp sesame seeds
- Fresh Thai basil leaves
- Lime wedges
- Chopsticks for serving

Prep & Cooking Instructions

PREP:
1. Soak wide rice noodles in warm water for 10–15 minutes until pliable but not fully cooked. Drain and set aside.
2. Slice chicken thinly against the grain. Season lightly with salt and pepper.
3. Mince garlic, grate ginger, slice bell pepper, and prep all garnishes before cooking — this dish moves fast!

COOKING:
1. Heat a wok or large skillet over high heat until smoking. Add vegetable oil.
2. Add chicken in a single layer and sear for 2–3 minutes without stirring, until golden. Toss and cook another 1–2 minutes until cooked through. Remove and set aside.
3. In the same wok, add garlic, ginger, and Thai chilies. Stir-fry for 30 seconds until fragrant.
4. Add bell pepper and snap peas. Stir-fry for 2 minutes until slightly tender but still crisp.
5. Add the drained noodles to the wok. Pour in Global Wok Ginger Teriyaki Signature Sauce, soy sauce, and fish sauce. Toss everything together over high heat for 2–3 minutes until noodles are coated and slightly caramelized.
6. Return chicken to the wok. Add Thai basil and sesame oil. Toss for 1 final minute.
7. Plate immediately and top with crushed peanuts, scallions, sesame seeds, and fresh basil. Serve with lime wedges and chopsticks.