Despite the name, “drunken noodles” aren’t typically made using alcohol. Rather, the theory is that the name derives from the dish being best served with a frosty alcoholic beverage or consumed as a hangover cure. We find that these semi-spicy, pad kee mao-inspired noodles are super delicious regardless of the previous night’s alcohol consumption (this dish does taste great with a cold beer, however). This version combines sliced chicken breast, red bell peppers, carrots, and scallions in a savory-sweet sauce spiked with chili pepper paste. Feel free to make this recipe using the traditional wide rice noodles, following the instructions on the packaging, or substituting with wide egg noodles and preparing them in your Suvie Starch Cooker. 

Drunken Noodles

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 40 minutes
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  • 4 tbsp olive oil
  • 2 boneless skinless chicken breasts, sliced  (about 8 oz each)
  • 2 tbsp cornstarch 
  • 10 oz pappardelle pasta or another long, wide egg noodle 
  • ¼ cup oyster sauce 
  • 2 tbsp brown sugar 
  • 2 tbsp soy sauce 
  • 1 tbsp fish sauce   
  • 1 tsp chili pepper paste 
  • ½ cup diced red bell pepper 
  • ½ cup sliced carrots 
  • ½ cup sliced scallions 
  • 4 garlic cloves, minced 
  • 2 tbsp chopped basil


1) Divide 4 tbsp olive oil between 2 Suvie pans. Place the pans in your Suvie and roast at 375°F for 10 minutes.

2) Meanwhile, place 2 sliced chicken breasts in a medium bowl, sprinkle with 2 tbsp cornstarch and ½ tsp salt, and toss to coat. 

3) Place 10 oz pappardelle in the Suvie strainer insert, place strainer insert into the Suvie pasta pot (green handles), and cover with lid. Place pasta pot in the Suvie Starch Cooker on the hot plate, close the door, and ensure drain tray is in place. Input settings and hit “cook”.

Suvie Starch Cooker Settings:

Pasta, 10 minutes

4) Place ¼ cup oyster sauce, 2 tbsp brown sugar, 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp chili paste in a medium bowl, and whisk until blended. 

5) After the oil has preheated, remove the pans from your Suvie. Divide the cornstarch coated chicken between the 2 pans, and return to your Suvie. Input settings and cook now.  

Suvie Cook Settings

Bottom Zone: Roast at 375°F for 10 minutes 

Top Zone: Roast at 375°F for 10 minutes     

6) After the cook, divide ½ cup bell pepper, ½ cup carrots, ½ cup scallions, 4 garlic cloves, and sauce between the 2 pans. Return the pans to your Suvie, input settings, and cook now.  

Suvie Cook Settings

Bottom Zone: Roast at 375°F for 10 minutes 

Top Zone: Roast at 375°F for 10 minutes

7) Once the pasta has cooked, remove the strainer insert, and thoroughly drain. Transfer pasta to a large bowl. 

8) After the chicken and vegetables have cooked, remove the pans from your Suvie and transfer the chicken, vegetables, and sauce to the bowl with the noodles, and toss to combine. Divide noodles between 4 plates or bowls and top with 2 tbsp basil before serving.


Nutritional Information per serving (4 servings per recipe): Calories 445, Total Fat 17g, Total Carbohydrates 53g, Total Sodium 1271mg, Total Protein 20g.

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