Street Style Thai Drunken Noodles Recipe

Jump to Recipe Print Recipe

Cozy Street Style Thai Drunken Noodles Recipe, Made Simple

There’s something incredibly comforting about kicking back on the weekend with a plate of sizzling, fragrant noodles. This Street Style Thai Drunken Noodles Recipe is exactly that—bold, toasty, and packed with layers of flavor that invite you to savor every bite. I love how its balance of spicy, savory, and slightly sweet notes makes it a go-to for an easy weekday dinner or a casual get-together.

If you’ve been curious about how to get those perfect slightly crisp edges on your noodles or how to build complex layers with simple ingredients, you’re in the right place. I’ll walk you through every step so you can create this vibrant dish in your own kitchen with confidence.

This recipe has quickly become one of my favorites for delivering that authentic street-food vibe without the hassle of hunting down hard-to-find ingredients.

Ingredient Lowdown

• Fresh chow mein egg noodles: These thin Hong Kong-style noodles have the perfect chewiness and crisp up beautifully when pan-fried.
• Yellow onion: Adds a gentle sweetness and subtle bite that anchors the dish.
• Green onions: Split into whites and greens to layer flavor: whites sautéed for aroma; greens added fresh for brightness.
• Bean sprouts: Provides that fresh, juicy crunch that contrasts perfectly with the noodles.
• Corn oil: A neutral oil with a high smoke point ideal for stir-frying without overpowering other flavors.
• Sesame oil: Added at the end for a warm, nutty aroma that makes the dish feel complete.
• Dark and regular soy sauce: Brings savory depth and a nice color gloss.
• Oyster sauce: Imparts that rich umami punch characteristic of good street food.
• Fish sauce: A small amount balances the dish with salty complexity without fishiness.
• Granulated sugar: Softens the soy’s saltiness and rounds out the sauce.
• Water: Helps distribute flavors evenly in the sauce and prevents sticking.

Set Up for Success

Before you dive in, get all your ingredients prepped and within reach—this mise en place saves time and ensures nothing gets overcooked or forgotten. Your wok or skillet should be at room temperature and ready to heat quickly. I find heating the pan before adding oil ensures a nice sizzle that signals it’s perfectly hot. If you like a little extra crispness, a cast-iron or heavy-bottomed pan works wonders here.

Step-by-Step: Street Style Thai Drunken Noodles Recipe

1. Soften the noodles. Pour boiling water over fresh chow mein noodles for about 30 seconds to 1 minute until just tender yet still firm. I like to keep them a bit al dente here because they’ll crisp up in the pan later. Drain and set aside.
2. Whisk together the sauce. Mix dark soy, regular soy, oyster sauce, fish sauce, sugar, and water in a small bowl until the sugar dissolves completely. This blend brings your noodles to life with that punchy savory base.
3. Sauté aromatics. Heat a tablespoon of corn oil in a hot wok over medium-high heat. Toss in the yellow onion and white parts of the green onion, stirring for about a minute until fragrant and slightly softened. Remove and keep aside to prevent overcooking later.
4. Pan-fry the noodles crisp. Add another tablespoon of oil to your hot wok. Spread the noodles thinly so they develop a golden crisp crust—about 2 minutes without stirring. Then flip gently, add a bit more oil around the pan, and cook another 2 minutes for that enviable toasty crunch.
5. Add veggies and sauce. Return the softened onions, toss in the green portions of the scallions, bean sprouts, and pour in the sauce. Gently fold everything together over medium heat for 1-2 minutes, allowing noodles to soak in the glossy, flavorful sauce.

6. Finish and serve. Remove from the heat and drizzle the sesame oil over the noodles, tossing lightly to distribute that warm, nutty essence throughout. Serve it immediately while piping hot—this is when the dish feels utterly toasty and vibrant.

Flavor Twists for Street Style Thai Drunken Noodles Recipe

• Add sliced chicken, shrimp, or tofu for a protein boost—marinate it briefly in soy and garlic for best results.
• Stir in fresh Thai basil or cilantro at the end to brighten the dish with fresh herbal notes.
• Swap bean sprouts for snap peas or julienned bell peppers for a colorful crunch variation.
• For a smoky twist, add a drizzle of toasted chili garlic oil just before serving.
• Mix in a spoonful of tamarind paste to deepen the tangy, slightly sour undertones.

Storage & Make-Ahead Tips

• Store leftovers in an airtight container in the fridge for up to 2 days—reheat gently in a pan to bring back the crisp.
• Freeze is not recommended due to the noodle texture, but you can freeze the sauce separately for up to a month.
• Prep the sauce and chop aromatics in advance to streamline your cooking process.
• If cooking ahead, keep noodles slightly undercooked before pan-frying later to maintain their texture.

Street Style Thai Drunken Noodles Recipe FAQs

• Can I use dried noodles instead of fresh chow mein? Yes! Just boil and drain them according to package instructions, then pat them dry before frying to avoid sogginess.
• What level of spiciness does this recipe have? This basic version is mild but flavorful—you can easily add chili paste or fresh chilies to suit your heat preference.
• How do I prevent the noodles from sticking together? After soaking or cooking, toss the noodles with a touch of oil to keep them separate and give extra crispness when frying.
• Can I make this vegetarian? Absolutely! Just skip the fish sauce or replace it with soy sauce and ensure your oyster sauce is vegetarian-friendly.
• What’s the best way to get crispy noodles? Use a very hot pan, minimal stirring early on, and spread the noodles into an even thin layer so they can develop a golden crust.

Print