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Thai Drunken Noodles

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Thai Drunken Noodles are a vibrant, spicy stir-fried noodle dish combining wide rice noodles with savory sauce, fresh vegetables, and fragrant Thai basil for a quick and flavorful meal.

Ingredients

Scale
  • 8 oz wide rice noodles
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1-2 Thai bird’s eye chilies, sliced (adjust to taste)
  • 1/2 cup sliced bell peppers (red or green)
  • 1/2 cup sliced onions
  • 1 cup Chinese broccoli or bok choy, chopped
  • 200g chicken breast or shrimp, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1/4 cup Thai basil leaves
  • 1 lime, cut into wedges (optional)

Instructions

  1. Soak or cook the wide rice noodles according to package instructions until soft but firm. Drain and set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat.
  3. Add minced garlic and sliced chilies, stir-fry until fragrant, about 30 seconds.
  4. Add sliced chicken or shrimp and cook until just done, about 3-4 minutes.
  5. Add bell peppers, onions, and Chinese broccoli; stir-fry for 2-3 minutes until vegetables are crisp-tender.
  6. Stir in the drained noodles and toss well to combine.
  7. Mix soy sauce, oyster sauce, fish sauce, and sugar in a small bowl, then pour over noodles.
  8. Continue stir-frying for another 2 minutes, ensuring noodles are evenly coated with sauce.
  9. Remove from heat and stir in Thai basil leaves until wilted.
  10. Serve hot with lime wedges on the side for squeezing over the dish.

Notes

For a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce. Adjust chili quantity to control spiciness.

Find it online: https://cubaqueen.com/thai-drunken-noodles/