Thai Drunken Noodles

Thai Drunken noodles

Delicious and super flavorful Thai drunken noodles with pork. So quick and healthy!


  • 4 oz rice noodles
  • 1 pound pork loin thinly sliced
  • 1 small green pepper
  • 1 eggplant (whatever color, it doesn't matter)
  • 1 onion 
  • 2-3 spring onions
  • 5 garlic cloves
  • 2 cups thai basil 
  • 2 teaspoons chili flakes
  • 1 red fresh red chili 

To marinate the pork loin: 

  • 2 teaspoons fish sauce
  • 2 garlic cloves
  • 1 teaspoon white or black pepper

For the sauce: 

  • 1 teaspoon white or black pepper
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • cooking oil


Start by marinating the pork loin while you prep the rest of the ingredients, for this in a bowl mix the fish sauce, the cracked pepper, and the garlic cloves grated with the pork loin. 

Prep the veggies:

  • Slice the green pepper thinly 
  • Slice the onion thinly. 
  • Chop the spring onion
  • Mince the garlic cloves. 
  • Cut thinly the fresh chili.
  • Cut the eggplant in thin strips
  • Wash the basil and remove the stems.

Prep the sauce:

  • In a bowl combine the oyster sauce, the soy sauce, the honey, and the pepper and mix well. Set aside. 
  • Cook the rice noodles according to package instructions. 
  • While the noodles are cooking, heat the wok until the smoking point, and then add the oil, the minced garlic, and the onion. Fry for 2-3 minutes. 
  • Add the green pepper and the marinated pork loin to the wok and cook for 5-7 more minutes. 
  • Add the sauce, and the chili flakes, mix well and cook everything together for 5 minutes. 
  • Stop the heat and add the basil and the fresh red chili. 


This stir fry is best eaten right after being made, but if there are any leftovers store them in the fridge in a sealed container for up to 5 days. 

It can be made with the protein of your choice, tofu for meatless options, but chicken, beef, or prawns are equally delicious. 

Keywords: Noodles, Stir Fries