BBQ Chicken Drunken Noodles

BBQ Chicken Drunken Noodles

Drunken noodles are my favorite Thai dish by far, and combining them with BBQ chicken and the flavors of a backyard BBQ is the perfect summer weeknight dish for me! Throwing a bunch of veggies and meat on the grill is a great way for me to unwind at the end of the day. Just adding it all to a big bowl with sauce and noodles is a great twist on this summer tradition!

The inspiration for this dish

I’ve been enjoying my new grilling setup and trying to incorporate it into lots of new dinner ideas. I am working on a whole youtube series about this called Grilling At! Yesterday I was craving drunken noodles and I realized I could use the grill to mimic some of the wok charred flavors you expect in that classic Thai dish. To make it more of a mash-up I added bbq sauce to the drunken sauce. I loved how this came out and it really felt like a blending of the Thai flavors with a backyard BBQ.

Make the Drunken Noodle BBQ Sauce

Fish sauce, rice vinegar, light and dark soy sauces, ginger, garlic, chile oil, and bbq sauce. Not really drunken noodles, not really bbq sauce, but somewhere in between that makes you think of both.

make the sauce

Toss the cooked noodles with the sauce.

add the drunken bbq sauce to the noodles

Grill the chicken and veggies

Just brush a little oil and salt on the veggies and pop them on the grill! The chicken was marinated with fish sauce, rice vinegar, and sugar.

grill up the veggies and chicken

The skewers make the mushrooms easier to manage on the grill.

so many fresh veggies

Combine and serve the BBQ chicken drunken noodles

All the flavors in this went so well together! I used regular corn since it often comes with baby corn and it really balanced the backyard bbq theme with the drunken noodle flavors!

BBQ chicken drunken noodles

The charred onions really made the dish, and not mixing everything together was a good move because you could grab as many peppers as you wanted for your desired heat level.

BBQ chicken drunken noodles

A flavorful weeknight dinner that wasn’t hard to pull together and satisfied my takeout cravings!

BBQ chicken drunken noodles

Twists on this dish

You could make this with more hints toward an authentic drunken noodle dish. I like to use this recipe as a guide when I am making anything inspired by drunken noodles.

Some shrimp and/or tofu would also be awesome in here. My typical drunken noodle order is actually tofu!

For more noodle recipes with a twist, check out my cheeseburger dan dan noodles, spicy basil shrimp noodle salad, or this coconut pork and broccoli noodle dish!

BBQ Chicken Drunken Noodles

Rice noodles tossed with Thai drunken noodle flavors and spiked with a little BBQ sauce, then topped with grilled chicken and veggies.
Prep Time30 minutes
Cook Time20 minutes
marinate1 hour
Total Time1 hour 50 minutes
Servings: 4 people
Calories: 600kcal



  • 2 tablespoons fish sauce
  • 1 tablespoon chili oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 inch ginger grated
  • 1 clove garlic grated
  • 4 boneless skinless chicken thighs
  • salt and pepper


  • 2 tablespoons fish sauce
  • 1 tablespoon chili oil
  • 1 tablespoon dark soy sauce
  • 1 tablespoon golden light soy sauce
  • 2 tablespoons BBQ sauce
  • 1 clove garlic grated
  • 1 inch ginger grated
  • 1 tablespoon rice vinegar

noodles and toppings

  • 9 ounces wide rice noodles
  • 1/4 cup chopped basil
  • 1 red onion sliced into 1/2 inch rounds
  • 3 long hot peppers
  • 5 ears corn
  • 15 baby bella mushrooms


  • Mix the chicken with the fish sauce, chili oil, sugar, vinegar, garlic, ginger, salt, and pepper. Allow to marinade for at least 1 hour.
  • Mix the fish sauce, chili oil, soy sauces, bbq sauce, garlic, ginger, and rice vinegar in a pan and bring to a simmer. Remove from heat.
  • Cook the rice noodles according to the package. Strain and rinse with cold water. Add to a bowl and stir in the sauce.
  • Grill the chicken until browned and cooked through, about 20 minutes. While the chicken is cooking, brush the other veggies with oil and salt and brown on the grill.
  • Chop the veggies and chicken and add to the bowl with the noodles. Top with basil and serve.


Calories: 600kcal | Carbohydrates: 89g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 107mg | Sodium: 2248mg | Potassium: 1161mg | Fiber: 5g | Sugar: 17g | Vitamin A: 660IU | Vitamin C: 57mg | Calcium: 61mg | Iron: 3mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.