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Drunken Noodles

Better-than-takeout, delicious spicy noodles with a bit of sweetness!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner
Cuisine Asian, Asian Inspired
Servings 4 people


  • 8 oz rice noodles, prepare according to package
  • 1 TBSP coconut oil
  • 12 oz pork cutlet, cut into thin slices
  • 1 clove garlic, smashed and chopped
  • 2 Thai chili pepper, sliced thinly
  • 1 red pepper, sliced thinly
  • 1 carrot, julienne
  • 3 green onions, chop the white ends into 1/2inch stripes and slice the green tops
  • 1 handful Thai basil, torn
  • 1 handful cilantro, chopped, reserve some for garnishing

Stir Fry Sauce

  • 3 TBSP oyster sauce
  • TBSP dark soy sauce
  • 1⅓ TBSP light soy sauce
  • 1 TBSP water
  • 2 tsp fish sauce
  • 1 tsp sugar


  • Prepare the ingredients, including preparing the noodles as directed on the package and mixing the stir fry sauce.
  • Begin cooking by adding ½TBSP of coconut oil to a wok or nonstick pan and warm on medium. Once the oil is warmed, add your pork stripes and cook until done, 5ish minutes.
  • Remove the pork from the pan and set aside. Add the garlic and chili pepper and cook on medium low, being careful not to burn to burn the garlic.
  • Once the garlic is aromatic, add the red pepper, carrot and the green onion whites and cook for 5ish minutes.
  • Add the prepared noodles and the stir fry sauce and toss together. Cook together for another few minutes.
  • Once the noodles are coated with the stir fry sauce, add the pork back to the pan, the green onion tops, basil and cilantro (reserving some for garnishing). Toss together quickly (slightly wilted) and turn off the heat.
  • Serve warm in a bowl and enjoy, cheers 🥂!
Keyword 20 Minute Noodles, 20 Minute Spicy Noodles, Drucken Noodles, Pad Kee Mao