Italian Drunken Noodles
Italian Drunken Noodles takes everything you love about the classic Thai noodle dish (the chewy noodles, the colorful peppers, the one-pan ease) and gives it a full Italian makeover! It makes a great veggie-packed side dish or main dish.
If you’ve ever twirled your fork around a plate of Thai drunken noodles and thought, “I wonder what this would taste like Italian-style?” – this recipe is for you! I love this recipe for an Italian Dinner Party!
Sun-dried tomatoes, softened red onion and bell peppers, briny capers, and kalamata olives swim in a rich, creamy Parmesan sauce that coats every ribbon of tender and chewy rice noodles. Pockets of soft mozzarella melt throughout, while fresh basil adds a final pop of brightness.
It’s bold, it’s comforting, and it all comes together in a single skillet in just 20 minutes!
What are Italian drunken noodles?
This Italian Drunken Noodles recipe is a fusion dish that reinvents the Thai classic with Mediterranean ingredients. Wide rice noodles are tossed in a creamy Parmesan sauce with kalamata olives, capers, and sun-dried tomatoes. Sautéed bell peppers and red onion add color and texture, while mozzarella pearls melt into soft pockets throughout. The result is a one-pan vegetarian meal that captures the spirit of the original while offering a new flavor profile.
Why you’ll love these veg drunken noodles
- Thai drunken noodles are seamlessly reimagined as an Italian dish, boasting a distinctly different flavor while honoring the spirit of the original.
- Despite its sophisticated taste, this one-skillet meal comes together quickly. Perfect for weeknights, it delivers restaurant-quality results with minimal cleanup that’s sure to impress family or guests.
- It’s a hearty, satisfying vegetarian option – ideal as a main or side, offering a welcome break from meat-heavy meals.
Ingredients needed to make Italian drunken noodles
- Rice noodles: These are the traditional choice of noodles used in authentic Thai Drunken Noodles (Pad Kee Mao). These wide noodles offer a soft, chewy base that soaks up all the flavorful Italian-inspired ingredients in this recipe.
- Olive oil: To sauté the aromatics and vegetables.
- Garlic: Always use freshly minced garlic. It infuses the entire dish with a pungent, savory depth.
- Bell peppers: I’ve used a combination of red, yellow and orange bell peppers, but feel free to use a single color, if you prefer. Each of these colored bell peppers add slight sweetness and vibrant color to the medley.
- Red onion: The sharp, mild bite of red onion sweetens and mellows as it cooks.
- Sun-dried tomatoes: These add chewy texture and concentrated bursts of tangy, umami-rich tomato, deepening the sauce’s flavor and providing a classic Italian twist to this dish.
- Kalamata olives: The briny, fruity, and bold saltiness of these olives cut through the richness of the sauce.
- Capers: These are great for adding additional acidity to cut through the rich cream in the sauce and balance the sweetness of the other ingredients.
- Dry white wine: It deglazes the pan and adds a subtle, fruity acidity that lifts and balances the cream sauce. Always choose a wine that you’d be happy to drink.
- Chicken broth: This savory broth is the main cooking liquid for creating the sauce, adding depth of flavor while also loosening the ingredients. Vegetable broth could be used instead, if preferred.
- Heavy cream: For a luxurious, silky richness that mellows the tangy and briny elements of the dish.
- Parmesan cheese: This adds a nutty, salty, and savory umami kick that thickens the sauce beautifully.
- Salt and pepper: To taste.
- Mozzarella pearls: These are small mozzarella balls. Bring them to room temperature before adding to the recipe
- Fresh basil: For a lovely pop of color and peppery freshness, added as a garnish before serving.
How do you make vegetarian drunken noodles?
Cook the noodles:
- Cook the rice noodles according to the package instructions.
- Drain and set aside.
Make the sauce:
- Heat the olive oil in a large skillet over medium heat and sauté the garlic for 1 minute.
- Add the peppers and onion to sauté until the vegetables are soft and tender, but still a little crisp.
- Add the sun-dried tomatoes, olives, and capers. Cook for another 2-3 minutes.
- Pour in the wine and broth and simmer for 5 minutes.
- Pour in the heavy cream and Parmesan.
- Add salt and pepper to taste.
Assemble and serve:
- Add the cooked rice noodles and the halved Mozzarella pearls to the skillet and toss to coat in the sauce. The heat will barely melt the cheese balls, making them a little cheesy and gooey.
- Garnish with fresh basil and serve warm.
Serving
For a vegetarian meal, enjoy these veg drunken noodles with a crisp green salad or a Caprese salad to follow through with the Italian influence of this recipe. A side of sautéed greens or Air Fryer Garlic Bread are also tasty additions for a wholesome meal.
If you prefer, shredded rotisserie chicken or leftover chicken breast can be added to this dish, absorbing the creamy sauce without overpowering the Italian flavors, while delicate shrimp or a lean white fish like cod offers a lighter contrast to the rich and tangy ingredients. Crumbled, browned Italian sausage (sweet or spicy) would add a hearty, fennel-forward depth to these noodles, while thinly sliced grilled steak provides a robust, umami-rich twist.
Finish off this comforting meal with a scoop of vanilla ice cream and homemade Chocolate Syrup.
Sandy’s tips and substitutions:
- Storage: Leftover Italian drunken noodles can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to revive the sauce.
- Make-ahead: You can prep the creamy veggie sauce and pop it into the fridge for 1-2 days until you’re ready to reheat and assemble with a freshly cooked pot of rice noodles.
- Use freshly shredded Parmesan: Avoid pre-shredded cheese as this is often coated in anti-caking agents for a longer shelf-life. This prevents the cheese from melting as well and also dulls the flavor.
- Adjust serving: This recipe is easy for 4, perfect for 2, and great to double for 8! Simply adjust the ingredients as needed.
- Cook the noodles separately: Cooking the rice noodles separately prevents them from becoming gummy and allows you to better control the tender texture. You want them to be slightly chewy still.
- Add the noodles at the end: Only stir the noodles into the skillet towards the end of the recipe to prevent them from overcooking.
- Use a large skillet: Choose a skillet large enough to comfortably stir and simmer all of the ingredients together. Crowding the pan makes even heating and tossing of the noodles difficult.
Variations:
- Noodles: For the most similar texture, wide pappardelle or fettuccine are the ideal rice noodle replacements. These egg-based pasta ribbons have a similar hearty, chewy width that will hold up to the creamy sauce and chunky vegetables just like the rice noodles. Otherwise, feel free to make these Italian drunken noodles with penne, rigatoni, or casarecce – great for catching the sauce.
- Vegan drunken noodles: Use a vegan hard cheese in place of the Parmesan, coconut cream to replace the heavy cream, and vegan mozzarella pearls or shreds.
- Boost of protein: Add crumbled or sliced Italian sausage, shrimp, or shredded chicken to these Italian drunken noodles for a meaty twist.
- Alcohol-free: Ditch the wine, if preferred, and substitute with extra chicken broth or stock. I recommend adding a squeeze of lemon right at the end for a touch of brightness.
If you love fusion food like I do, be sure to also try Irish Nachos, Burger Tacos, or Thai Sloppy Joes!
More Thai-inspired recipes you’ll love
- Thai Cucumber-Carrot Salad
- Thai Burger
- Pad Thai Cafe (Salad)
- Healthy Chicken Pad Thai
- BEST Thai Noodle Seafood Dish
Get the Recipe:
Italian Drunken Noodles
Ingredients
- 8 oz wide rice noodles
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 red onion, thinly sliced
- ½ cup sun-dried tomatoes, chopped
- ¼ cup kalamata olives, sliced
- ¼ cup capers, drained
- ¼ cup dry white wine
- ½ cup veggie broth, or use chicken broth
- ⅓ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 cup Mozzarella pearls, small cheese balls, cut in half
- Fresh basil, for garnish
Equipment
- Skillet
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute.
- Add in the mixed color bell peppers and red onion to the skillet. Saute until the vegetables are soft and tender, but still a little crisp.
- Add the sun-dried tomatoes, olives, and capers. Cook for another 2-3 minutes.
- Pour in the white wine and chicken broth and simmer for 5 minutes.
- Pour in the heavy cream and grated Parmesan cheese. Salt and pepper to taste.
- Add the cooked rice noodles and the Mozzarella cheese pearls (halved) to the skillet and toss to coat in the sauce. The heat will barely melt the cheese balls, making them a little cheesy and gooey.
- Garnish with fresh basil and serve warm.
Notes
Sandy’s tips and substitutions:
- Storage: Leftover Italian drunken noodles can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to revive the sauce.
- Make-ahead: You can prep the creamy veggie sauce and pop it into the fridge for 1-2 days until you’re ready to reheat and assemble with a freshly cooked pot of rice noodles.
- Use freshly shredded Parmesan: Avoid pre-shredded cheese as this is often coated in anti-caking agents for a longer shelf-life. This prevents the cheese from melting as well and also dulls the flavor.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
