Drunken Noodles à la Scorpion Vodka
20 minutes • 2 servings


Try our Drunken Noodles Firebarns, a bold blend of rice noodles, chicken, and vegetables, enhanced with our Scorpion Vodka sauce for an extremely spicy touch. Flavored with Asian sauces and a sprig of honey, these noodles are topped with fresh Thai basil, delivering a burst of flavor in every bite. Served with lime wedges for added freshness.


  • 400 g rice noodles (large), cooked and drained
  • 2 chicken breasts cut into strips or cubes
  • 3 green onions cut into pieces of approximately 3 cm
  • 1 zucchini cut into small cubes
  • 1/2 onion cut into thin rings
  • 2 tbsp. finely chopped garlic
  • 1 C. finely chopped Thai chili pepper
  • 1 C. tablespoon of fish sauce
  • 4 tbsp. oyster sauce
  • 3 tbsp. tablespoon of soy sauce
  • 1 C. tablespoon of honey
  • 3 to 4 drops of Scorpion Vodka Hot Sauce (adjust as needed)
  • 1/2 cup coarsely chopped Thai basil
  • Olive oil for cooking
  • Lime wedges for serving


  1. In a bowl, combine fish sauce, oyster sauce, soy sauce, honey and Scorpion Vodka sauce. Mix well and set aside.
  2. In awokover high heat, brown the garlic and chili pepper with a drizzle of olive oil for 2 to 3 minutes. Add the onion, zucchini, chicken and continue cooking until the chicken is cooked through. Add half of the sauce mixture and continue cooking for 2 to 3 minutes or until the liquid is well absorbed.
  3. Add the pasta and the other half of the sauce and mix well. Add soy sauce if needed. Add the Thai basil and green onion to the mixture and continue cooking for 2 to 3 minutes, stirring constantly. Serve with lime wedges.

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