Description
This vibrant Thai Drunken Noodles recipe is a quick and flavorful stir-fry combining wide rice noodles, fresh vegetables, and your choice of protein with a savory blend of soy, oyster, fish sauces, and chili paste. Garnished with fresh basil, this dish delivers an authentic taste of Thailand in just 30 minutes, perfect for an easy weeknight dinner.
Ingredients
Scale
Noodles and Protein
- 8 oz wide rice noodles
- 1 cup protein of choice (chicken, shrimp, or tofu)
Vegetables
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
Sauce and Seasonings
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon chili paste
- 1 teaspoon sugar
- Fresh basil leaves for garnish
Instructions
- Cook Noodles: Prepare the wide rice noodles according to the package instructions. Once cooked, drain the noodles thoroughly and set them aside to prevent sticking.
- Heat Oil and Sauté Garlic: In a large pan over medium heat, warm the vegetable oil. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute, ensuring it doesn’t burn.
- Cook Protein: Add your chosen protein (chicken, shrimp, or tofu) to the pan. Cook until the protein is fully browned and cooked through, stirring occasionally.
- Add Vegetables: Incorporate the sliced bell peppers, broccoli florets, and sliced carrots into the pan. Stir-fry the mixture for 3 to 4 minutes until the vegetables are tender-crisp.
- Combine Noodles and Sauce: Add the cooked noodles back into the pan. Stir together soy sauce, oyster sauce, fish sauce, chili paste, and sugar in a small bowl, then pour over the noodles and vegetables. Toss everything together to evenly coat and blend the flavors.
- Final Cooking: Continue cooking the mixture for another 2 to 3 minutes until the noodles are heated through and have absorbed the sauce.
- Garnish and Serve: Remove from heat and garnish with fresh basil leaves before serving hot.
Notes
- For a spicier version, increase the chili paste amount to taste.
- Feel free to substitute vegetables based on your preference or seasonality.
- Use gluten-free soy sauce if you want a gluten-free version.
- To make this dish vegetarian or vegan, use tofu as protein and replace oyster sauce with mushroom sauce or a vegetarian alternative.
- Make sure not to overcook the noodles during initial boiling to prevent them from becoming mushy during stir-frying.
