Thai Garlic Shrimp Drunken Noodles 🍤🇹🇭
Glossy, saucy, and packed with bold Thai flavour, all in under 20 minutes.
If you love quick weeknight noodles that feel special, this one delivers it all: juicy shrimp, tender-crisp broccolini, chewy rice noodles, and a sauce that coats every strand. I doubled the sauce for that extra glossy finish (highly recommend 😮💨).
I also used Jet Tila’s broccolini trick:
1 tbsp water + 90 seconds in the microwave → perfect texture every time.
Such a game changer.
Save this to make on a night you want something fast, flavourful, and super satisfying. 💛
Thai Garlic Shrimp Drunken Noodles (15 minutes) 🍤🇹🇭
Shrimp Marinade (20 min):
• 1–2 tsp soy sauce
• Pinch salt
• 1 tsp oil
• White pepper
Broccolini Hack:
• Add broccolini to a bowl
• 1 tbsp water
• Microwave 90 seconds → tender-crisp
Sauce (I doubled it for extra gloss):
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tsp fish sauce
• 2 tsp dark soy (optional, for colour)
• 1–2 tsp sugar
• Chili flakes to taste
• 2–4 tbsp water (adjust for consistency)
You’ll Need:
• Shrimp
• Thin rice noodles
• Broccolini
• Garlic
• Lime
• Basil (optional)
• Chili flakes
• Peanuts (optional for crunch)
How to Make It:
1. Soak thin rice noodles in warm water until softened (6–10 min).
2. Marinate shrimp (soy, salt, oil, white pepper) for 20 mins.
3. Sear shrimp 30–40 seconds per side. Remove.
4. Add garlic + broccolini stems to the pan, sauté 1–2 min.
5. Add broccolini florets + leaves.
6. Add softened noodles + double sauce. Toss on high heat.
7. Add shrimp back in and coat everything well.
8. Finish with lime, chili flakes, and peanuts.
9. Add basil if you like it extra fragrant.
What It Tastes Like:
✓ Savoury
✓ Slightly sweet
✓ A little heat
✓ Super glossy
✓ Total comfort
Thai recipes, shrimp noodles, drunken noodles, rice noodle recipes, easy weeknight dinners, 15 minute meals, Asian inspired recipes, better than takeout.
One of the best parts of making Thai Garlic Shrimp Drunken Noodles at home is how customizable and quick it can be. I’ve found that doubling the sauce not only boosts flavor but also creates that irresistibly glossy finish that makes the dish look and taste restaurant-quality. Using Jet Tila’s broccolini hack—adding just a tablespoon of water and microwaving the broccolini for 90 seconds—has been a total game changer, ensuring the vegetable stays perfectly tender-crisp without any fuss over the stove. When preparing the shrimp, I like to marinate it for at least 20 minutes in a simple mix of soy sauce, salt, oil, and white pepper. This step adds a subtle depth and keeps the shrimp juicy after searing quickly on high heat for 30 to 40 seconds per side. This fast sear ensures you don’t overcook the shrimp, which is crucial for keeping their delicate texture. For the noodles, soaking thin rice noodles in warm water for 6 to 10 minutes softens them just right. Tossing these noodles in the doubled sauce mixture—which includes oyster sauce, fish sauce, and a touch of dark soy sauce for color—on high heat helps every strand get evenly coated and packed with bold, savory, and slightly sweet Thai flavors. Adding garlic and broccolini stems early in the pan along with florets and leaves creates layers of aroma and texture. To finish, a squeeze of fresh lime, a sprinkle of chili flakes, and optionally peanuts add brightness, heat, and crunch, rounding out the dish’s flavor profile. Basil adds a herbal fragrance that elevates the entire meal. If you’re short on time and crave something better than takeout, this recipe is a perfect weeknight meal solution. It combines ease, speed, and authentic Thai-inspired taste that’s comforting yet exciting. Plus, it uses simple, easy-to-find ingredients and requires minimal cleanup. This dish has quickly become one of my go-to recipes when I want a satisfying, restaurant-quality dinner in under 20 minutes.
