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Street Style Thai Drunken Noodles Recipe

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4.5 from 97 reviews

This Cantonese Chow Mein recipe features thin, fresh Hong Kong-style egg noodles pan-fried until crispy and tossed with aromatic onions, fresh bean sprouts, and a savory stir-fry sauce made with a blend of soy sauces, oyster sauce, and fish sauce. Finished with a drizzle of fragrant sesame oil, this dish delivers a perfect balance of textures and classic Cantonese flavors.

Ingredients

Noodles and Vegetables

  • 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style)
  • ½ small yellow onion, thinly sliced
  • 5 stalks green onions, cut into 2-inch pieces (whites and greens divided)
  • 2 cups bean sprouts

Oils

  • 3 tablespoons corn oil or any neutral oil
  • 1 teaspoon sesame oil (to finish)

Stir Fry Sauce

  • 2 tablespoons dark soy sauce
  • 1 tablespoon regular soy sauce
  • 1 tablespoon oyster sauce
  • ½ teaspoon fish sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon water

Instructions

  1. Cook the noodles: Pour boiling water over the chow mein egg noodles and soak for 30 seconds to 1 minute until they are softened. Drain thoroughly and set aside.
  2. Make the sauce: In a small bowl, combine the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir well until the sugar completely dissolves.
  3. Sauté aromatics: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the thinly sliced yellow onions and the white parts of the green onions. Stir-fry for about 1 minute until fragrant and slightly translucent. Remove from the wok and set aside.
  4. Pan-fry the noodles: Heat 1 tablespoon of corn oil in the wok over medium-high heat until shimmering, about 2 minutes. Add the drained noodles and spread them out into a thin, even layer. Let them cook undisturbed for about 2 minutes to develop a crispy bottom. Flip the noodles over, drizzle 1 tablespoon of oil around the edges of the wok, and cook for another 2 minutes until the noodles are crisp on both sides.
  5. Add vegetables and sauce: Return the sautéed onions along with both the white and green parts of the green onions and the bean sprouts to the wok. Pour in the prepared stir-fry sauce. Gently toss and mix everything together, cooking for 1-2 minutes until the vegetables are crisp-tender and the noodles are evenly coated with the sauce. Taste and adjust seasoning if necessary.
  6. Serve: Remove the wok from heat. Drizzle the sesame oil over the chow mein and give it a final gentle toss to combine the flavors. Serve immediately while hot and enjoy the delicious crispy Cantonese chow mein.

Notes

  • Use fresh Hong Kong-style chow mein egg noodles if possible for authentic texture and flavor. If not available, thin egg noodles can be substituted.
  • Soaking the noodles briefly in boiling water softens them without overcooking, preserving their texture for stir-frying.
  • Pan-frying the noodles undisturbed allows them to crisp up nicely—avoid stirring too often for best results.
  • Adjust the amount of sauce to your taste, adding more soy or oyster sauce if desired.
  • Adding protein such as cooked chicken, shrimp, or tofu can make this chow mein a heartier meal.
  • Serve immediately to enjoy the noodles at their crispiest.

Find it online: https://alinacooks.com/street-style-thai-drunken-noodles-recipe/