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Italian Drunken Noodles: A Flavor-Packed Twist on a Classic

If you love bold, saucy, and slightly spicy noodle dishes, Italian Drunken Noodles are about to become your new favorite comfort food. Inspired by the famous Thai dish Pad Kee Mao but infused with Italian flair, this recipe combines the rich flavors of garlic, tomatoes, fresh herbs, and a splash of wine for a truly irresistible meal. Perfect for weeknight dinners or a cozy weekend treat, this dish is surprisingly easy to make at home.

Ingredients

For 4 servings, you will need:

Noodles & Protein

12 oz (340 g) wide rice noodles or fettuccine
2 tablespoons olive oil
1 lb (450 g) chicken breast or thigh, thinly sliced (you can also use shrimp or tofu)

Vegetables

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup baby spinach or kale

Sauce

1/4 cup dry white wine (or chicken broth if preferred)
2 tablespoons soy sauce
2 tablespoons tomato paste
1 teaspoon chili flakes (optional for heat)
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh basil leaves, for garnish
Grated Parmesan cheese, for serving

Step-by-Step Method

Step 1: Prepare the noodles

Start by cooking your noodles according to the package instructions. If using rice noodles, soak them in warm water until soft, then drain. For fettuccine or spaghetti, boil until al dente. Once ready, set aside, tossing with a drizzle of olive oil to prevent sticking.

Step 2: Cook the protein

Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add your chicken slices and season lightly with salt and pepper. Stir-fry until cooked through and golden brown on the edges, about 5–6 minutes. Remove from the pan and set aside.