Thai Drunken Noodles
A quick and customizable dish featuring bold flavors and fresh ingredients, perfect for weeknight dinners or gatherings.
Ingredients
Noodles and Base Ingredients
- 8 oz rice noodles Use flat rice noodles.
- 2 tablespoons vegetable oil For stir-frying.
- 3 cloves garlic, minced Fresh garlic for best flavor.
- 1-2 pieces Thai bird’s eye chilies, sliced Adjust for preferred spice level.
- 1 cup mixed vegetables (e.g., bell peppers, carrots, broccoli) Use any combination of your favorite veggies.
- 1 cup protein of choice (chicken, shrimp, tofu) Choose based on dietary preferences.
Sauce Ingredients
- 3 tablespoons soy sauce Use gluten-free if needed.
- 1 tablespoon oyster sauce Use gluten-free version if necessary.
- 1 tablespoon fish sauce
- 1 teaspoon sugar
Garnish
- to taste fresh basil leaves For garnish.
Instructions
Preparation
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
Cooking
- Add the minced garlic and sliced chilies, stir-frying for about 30 seconds until fragrant.
- Add the mixed vegetables and protein, cooking for 3-5 minutes until the protein is cooked through.
- Add the cooked noodles to the skillet.
- In a small bowl, mix the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the noodles and toss everything together until well combined.
- Stir-fry for an additional 2-3 minutes, ensuring the noodles are heated through.
Serving
- Serve garnished with fresh basil leaves.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or oil to prevent drying out. You can swap proteins and vegetables to customize the dish. Adjust spice level to taste.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 70gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 1000mgFiber: 3gSugar: 5g
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