Description
Learn how to create a flavor explosion with Thai Drunken Noodles! This spicy and savory dish features a mix of rice noodles, colorful veggies, aromatic basil, and a blend of umami sauces that will tantalize your taste buds.
Ingredients
Scale
Rice Noodles:
- 8 ounces wide rice noodles
Stir-Fry:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 Thai bird’s eye chilies, finely chopped, or to taste
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets or Chinese broccoli
- 1 cup Thai basil leaves or sweet basil
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1 egg, optional
- 1 cup cooked protein (shrimp, chicken, or tofu)
Instructions
- Cook the Rice Noodles: Prepare rice noodles according to package instructions. Drain and rinse with cold water; set aside.
- Stir-Fry: Heat vegetable oil in a wok or skillet. Stir-fry garlic and chilies until fragrant. Add onion, bell pepper, and broccoli; cook until tender. Optionally scramble egg. Add protein, then noodles. Mix oyster sauce, soy sauces, fish sauce, and sugar in a bowl. Pour over noodles and toss until coated. Stir in Thai basil before serving.
Notes
- The dish’s bold, savory, spicy flavors come from the blend of chilies, umami sauces, and aromatic basil. Adjust spiciness by altering chili quantity or using red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
