Thai Drunken Noodles
Thai Drunken Noodles is a vibrant, spicy stir-fried noodle dish packed with fresh vegetables, aromatic basil, and savory sauce, delivering an authentic taste of Thailand in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Thai
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1-2 Thai chilies, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 8 oz chicken breast, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 cup fresh Thai basil leaves
- 1 green onion, chopped
- 1 lime, cut into wedges
Instructions
- Soak the rice noodles in warm water for 20-30 minutes until soft, then drain.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and sliced Thai chilies; stir-fry until fragrant, about 30 seconds.
- Add chicken slices and cook until no longer pink, about 3-4 minutes.
- Add bell pepper, broccoli, and snap peas; stir-fry for 2-3 minutes until vegetables are tender-crisp.
- Push ingredients to one side, add noodles to the pan, then pour in soy sauce, oyster sauce, fish sauce, and sugar; toss everything together to combine well.
- Cook for another 2 minutes until noodles are heated through and sauce coats the ingredients.
- Remove from heat and stir in fresh Thai basil leaves and green onion.
- Serve immediately with lime wedges on the side.
Notes
For a vegetarian version, substitute chicken with tofu and use soy sauce in place of fish sauce.