Description
Sizzling Thai Drunken Noodles dance with bold, spicy flavors that capture street-food magic from Bangkok’s bustling kitchens. Savory rice noodles tangle with tender proteins and aromatic herbs, promising a mouthwatering journey through authentic Thai cuisine you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 cup chicken, shrimp, or tofu, thinly sliced
Noodles and Base Ingredients:
- 8 ounces (226 grams) wide rice noodles
- 2 tablespoons (30 milliliters) vegetable oil
- 1 small onion, sliced
Vegetables and Herbs:
- 1 bell pepper, sliced (red or green)
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup Thai basil leaves (substitute with regular basil if unavailable)
- 2 cloves garlic, minced
- 23 Thai birds eye chilies, finely chopped (adjust to taste)
Sauce Ingredients:
- 3 tablespoons (45 milliliters) oyster sauce
- 2 tablespoons (30 milliliters) soy sauce
- 1 tablespoon (15 milliliters) fish sauce
- 1 tablespoon (15 milliliters) dark soy sauce
- 1 tablespoon (15 grams) brown sugar
Instructions
- Craft a vibrant sauce by whisking oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar in a small bowl until completely integrated, creating a harmonious flavor base.
- Submerge rice noodles in boiling water, following package guidelines to achieve an al dente texture. Carefully drain and reserve for later incorporation.
- Ignite a large wok with vegetable oil over medium-high heat, then introduce minced garlic and chopped chilies, releasing their aromatic essence for approximately 30 seconds.
- If utilizing protein, sear it until golden and thoroughly cooked, ensuring a rich, caramelized exterior.
- Toss sliced onion, bell pepper, broccoli, and snap peas into the wok, stirring vigorously for 2-3 minutes to maintain a crisp, vibrant vegetable profile.
- Gently fold cooked noodles into the wok, followed by the previously prepared sauce, meticulously coating each ingredient to distribute flavors evenly.
- Sprinkle fresh Thai basil leaves into the mixture, continuing to stir-fry for an additional minute until the herbs wilt and meld with the remaining components.
- Plate the drunken noodles immediately, presenting a steaming, fragrant dish bursting with Thai-inspired culinary complexity.
Notes
- Choose wide, flat rice noodles for authentic texture and best absorption of savory sauce.
- Prep all ingredients beforehand to ensure quick, seamless stir-frying without burning garlic or chilies.
- Control spice levels by adjusting the number of chilies or using milder pepper varieties for sensitive palates.
- Transform into vegetarian version by replacing protein with tofu or adding extra vegetables like mushrooms or eggplant.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg