Description
Thai Drunken Noodles is a vibrant and spicy stir-fried noodle dish featuring flat rice noodles tossed with crisp vegetables, scrambled eggs, and a flavorful blend of soy, oyster, and fish sauces, finished with a touch of chili paste and fresh basil for an authentic taste of Thai cuisine.
Ingredients
Scale
Noodles and Proteins
- 8 oz flat rice noodles
- 2 eggs, beaten
Vegetables
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 1 cup baby corn, sliced
- 2 cloves garlic, minced
Sauces and Seasonings
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp chili paste
Garnish
- Fresh basil leaves for garnish
Instructions
- Cook Noodles: Prepare the flat rice noodles according to the package instructions until just tender, then drain and set aside.
- Heat Oil and Sauté Garlic: In a large pan or wok, heat the vegetable oil over medium heat and add the minced garlic, sautéing for about 1 minute until fragrant but not browned.
- Stir-Fry Vegetables: Add the sliced bell peppers, broccoli florets, julienned carrots, and sliced baby corn to the pan. Stir-fry the vegetables for about 5 minutes until they are crisp-tender.
- Cook Eggs: Push the vegetables to one side of the pan and pour the beaten eggs into the cleared space. Scramble the eggs gently until fully cooked.
- Combine and Season: Add the cooked noodles to the pan with vegetables and eggs. Pour in soy sauce, oyster sauce, fish sauce, sugar, and chili paste. Toss everything together thoroughly to coat the noodles evenly with the sauce.
- Final Cooking: Continue cooking and stirring for an additional 2-3 minutes to blend the flavors and heat through.
- Garnish and Serve: Remove from heat and garnish with fresh basil leaves before serving hot.
Notes
- Adjust the amount of chili paste to control the spiciness according to your preference.
- Use flat rice noodles specifically for authentic texture and flavor; other noodles may alter the dish.
- Fresh basil is essential for the signature aroma and taste of this dish; do not substitute with dried basil.
- To keep it vegetarian, omit fish sauce and substitute oyster sauce with mushroom sauce.
- Ensure not to overcook the vegetables to retain vibrant color and crunch.
