Description
Learn how to make Thai Drunken Noodles at home with this easy and flavorful recipe. Wide rice noodles are stir-fried with chicken or tofu, vegetables, and a delicious blend of Thai sauces, creating a satisfying dish packed with bold flavors.
Ingredients
Scale
Rice Noodles:
- 8 oz wide rice noodles
Stir-Fry:
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird’s eye chilies, finely chopped (or to taste)
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 cup Thai basil leaves
- 1 cup chicken breast or tofu, sliced
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
Serving:
- lime wedges for serving (optional)
Instructions
- Cook the Rice Noodles: Prepare rice noodles according to package instructions. Drain and rinse under cold water.
- Stir-Fry: Heat oil in a skillet, add garlic and chilies, cook until fragrant. Brown chicken/tofu, then add onion and bell pepper, stir-fry until tender.
- Prepare Sauce: Mix soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar in a bowl. Pour over stir-fry, add noodles and Thai basil. Toss to coat.
- Serve: Serve immediately with lime wedges on the side.
Notes
- You can adjust the spice level by adding more or fewer chilies.
- Shrimp or beef can be used instead of chicken.
- Use vegan alternatives for oyster and fish sauce to make it plant-based.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
