Healthy Drunken Noodles

This Healthy drunken noodle recipe is one that your entire family will love. It comes together fast and works great for a weeknight meal.

Don’t worry, these noodles don’t actually contain alcohol. Legend has it, a “drunken man” in a Thai kitchen was hungry and threw together a variety of ingredients tasted so delicious, the dish caught on.

Where’s the Recipe for this Delicious and Easy Drunken Noodle Dish?

To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts.

If you’d like to skip over the information about ingredients, multiple cooking methods, and diet information, simply scroll to the bottom of the page, where you will find the printable Drunken Noodles recipe!

Ingredients for these Drunken Noodles:

• Chicken: A great source of lean protein. 
• Carrots: They are loaded with beta carotene, fiber, vitamin K1, potassium, and antioxidants.
• Red Bell Pepper: Did you know a red pepper is simply a matured green pepper?  All colors come from the same plant at various levels of maturity. Bell peppers are a low-calorie vegetable packed with vitamins and antioxidants.
• Mushrooms: I love cooking with mushrooms. They have a meaty feel while still packing in the nutrients you can only get from vegetables.
• Bok Choy: This Chinese cabbage is loaded healthy benefits, including Choline. Choline is an anti-inflammatory that helps improve sleep, muscle movement, learning, and memory. This highly nutritious vegetable contains more vitamin A and C than spinach.
• Garlic: You know I can’t cook anything without garlic! Added flavor and loads of antioxidants.
• Thai Chili Pods: You can usually find these in the ethnic food section of your grocery store. They can easily be replaced in this recipe with dried red pepper flakes, or left out entirely to skip the spice.
• Whole Wheat Egg Noodles: Using whole wheat noodles is an easy way to clean up a recipe without changing the taste. 
• Low-Sodium Soy Sauce: A staple for any Asian cuisine. You can also use coconut aminos, or low sodium tamari.
• Honey: I try to find honey locally, but any raw form will work.
• Scallions: If you don’t like the kick that scallions have, green onions make a great substitute. They have a milder flavor, so you’ll need to use more.
• Basil: It’s generally best to add fresh basil at the final step of cooking because heat can diminish the flavor and dull the bright green color. If you decide to use dried, only use a third of the amount, as dried is more concentrated.

Recipe Tips

How to make Thai drunken noodles

This recipe takes about 20 minutes to prepare and about 6 minutes of total cooking time.

Instant Pot Instructions:

Crockpot Instructions:

1. Add chicken, chili pods, garlic, soy sauce, water, and honey to the slow cooker. Mix it together so that the chicken is covered.
2. Layer the carrots, bell peppers, mushrooms, and bok choy on top of the chicken.
3. Cover the slow cooker with the lid.
4. Cook on low heat for 2-3 hours until the chicken is cooked through. Add the dry noodles during the last 30 minutes of cooking.
5. Mix in the basil and scallions.
6. Serve warm.

Stovetop Instructions:

1. Lightly spray a large skillet.
2. Sauté the garlic, red chili pods, mushrooms, and chicken for about 2 minutes over high heat.
3. Add the carrots, bell pepper, and bok choy to the skillet. Sauté until the bok choy is wilted.
4. Mix in the dry noodles, soy sauce, honey, and water. Bring the liquid to a boil then, cover and reduce heat to medium/low.
5. Let the pasta simmer for 12-15 minutes stirring occasionally until the pasta is cooked.
6. Remove the lid and mix in the basil and scallions.
7. Serve warm.

Healthy Eating Plans:

Weight Watchers Blue Plan Points: ¼ of this recipe (about 2 cups) is 8 Blue plan points

Weight Watchers Green Plan Points: ¼ of this recipe (about 2 cups) is 9 Green plan points

Weight Watchers Purple Plan Points: ¼ of this recipe (about 2 cups) is 5 purple plan points

21 Day Fix Containers: (entire recipe) 8 Green Containers, 4 Yellow Containers, 4 Red Containers, and 3 Sweetener Teaspoons for the entire recipe.  (per serving, which is about 2 cups): 2 Green Containers, 1 Red Container, 1 Yellow Container, and ¾ sweetener teaspoons

2B Mindset: This is a good lunch recipe with a side of veggies.

Check out these other delicious takeout recipes that you can make at home:

• Instant Pot Orange Chicken
• Chicken Lo Mein
• Instant Pot Pad Thai Recipe
• Healthy Bang Bang Shrimp Pasta

Print Recipe Rate this Recipe

5 from 2 votes

Healthy Drunken Noodles | Instant Pot, Stovetop, Crockpot

These healthy Drunken Noodles are a traditional Thai favorite! This easy recipe walks you through how to make this recipe in the Instant Pot, in the Crock Pot, or right on the stove.
I love this easy chicken dinner – it’s better than takeout! WW Points: 8 Blue Plan Point, 9 Green Plan Points, and 5 Purple Plan Points. 21 Day Fix: 1.5 Yellow containers, 1 Red container, 2 Green containers per serving. #21dayfix #healthy #ww #beachbody #instantpot

Prep Time20 mins

Cook Time6 mins

Total Time26 mins

Course: Main Course

Cuisine: Asian, thai

Keyword: Drunken Noodles, healthy, Noodles

Servings: 4 Servings

Calories: 284kcal

Author: Becca Ludlum

Equipment

• Instant Pot 6 quart DUO

Ingredients

• 1 lb. chicken breast cut into thin 1/2-inch strips
• 2 carrots peeled and cut into strips about 2C
• 1 red bell pepper chopped
• 2 cups mushrooms
• 3 cups bok choy chopped
• 4 tsp garlic minced
• 2 dried chili pods Thai chilies are best! or you can substitute with 1 tsp crushed red peppers
• 2 cups whole wheat egg noodles about 4 oz
• 1/2 cup low sodium soy sauce I prefer coconut aminos, but you can also use low sodium tamari.
• 1 tbsp honey
• 2 cups water
• 1/2 cup scallions diced
• 1/2 cup basil fresh, chopped

Instructions

Instant Pot:

• Slice your chicken into thin strips (about ½ an inch).
• Lightly spray the inside of the pot with oil.
• Peel your carrots and cut into thin strips.  Chop bell peppers, mushrooms and bok choy. Try to cut all of your vegetables about the same size so they cook evenly.
• When the oil is hot sauté the garlic, Thai chili pods, mushrooms, and chicken for 2-3 minutes. Stir well to keep the chicken isn’t sticking together.
• Mix in the noodles, soy sauce, honey, and water.
• Add the carrots, bell peppers, and bok choy on top of the chicken, but do not stir.
• Close the lid and turn the pressure valve to sealing. Cook on high pressure for 3 minutes. 
• When time is up quick release the pressure.
• Garnish with optional toppings: fresh ginger, chili paste, and additional scallions.
• Serve warm.

Stove top:

• Lightly spray a large skillet.
• Sauté the garlic, red chili pods, mushrooms, and chicken for about 2 minutes over high heat.
• Add the carrots, bell pepper, and bok choy to the skillet. Sauté until the bok choy is wilted.
• Mix in the noodles, soy sauce, honey, and water. Bring the liquid to a boil then, cover and reduce heat to medium/low.
• Let the pasta simmer for 12-15 minutes stirring occasionally until the pasta is cooked.
• Remove the lid and mix in the basil and scallions.
• Serve warm.

Crockpot:

• Add chicken, chili pods, garlic, soy sauce, water, and honey to the slow cooker. Mix it together so that the chicken is covered.
• Layer the carrots, bell peppers, mushrooms, and bok choy on top of the chicken.
• Cover the slow cooker with the lid.
• Cook on low heat for 2-3 hours until the chicken is cooked through. Add the noodles during the last 15 minutes of cooking.
• Mix in the basil and scallions.
• Serve warm.

Video

Notes

This recipe will only work with chicken that is defrosted and sliced into thin slices. If the chicken is cut into thick pieces, it will not have enough time to cook completely.

The nutrition information is calculated using coconut aminos

Serves: 4

Serving Size: About 2 cups

21 Day Fix:

Full recipe: 8G, 4Y, 4R, 3 tsp

Per serving: 2G, 1R, 1Y, 3/4 tsp

Weight Watchers:

8 Blue Plan Points

5 Purple Plan Points

9 Green Plan Points

2B Mindset: 

This is a good lunch recipe with a side of veggies.

Nutrition

Calories: 284kcal | Carbohydrates: 30g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 89mg | Sodium: 696mg | Potassium: 1024mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8756IU | Vitamin C: 70mg | Calcium: 106mg | Iron: 3mg

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