Description
Experience the bold flavors of Drunken Noodles, a quick and easy Thai dish bursting with vibrant vegetables and customizable proteins.
Ingredients
- 8 oz Wide Rice Noodles
- 1 cup Vegetables (broccoli, bell peppers, onion, carrots)
- 1 lb Chicken Thighs (can substitute with chicken breast, shrimp, or tofu)
- 3 cloves Garlic, minced
- 2 Thai Red Chilies (adjust per spice preference)
- 2 Green Onions, chopped
- 1 cup Thai Basil Leaves (can substitute with sweet basil)
- 2 Lime Wedges for serving
- 3 tablespoons Oyster Sauce (mushroom oyster sauce for vegetarian)
- 2 tablespoons Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Fish Sauce (swap with more soy sauce if avoiding fish)
- 1 tablespoon Brown Sugar (or honey/white sugar)
- 1 tablespoon Lime Juice
- 0.5 cup Water
Instructions
- Soak wide rice noodles in warm water for 15-20 minutes until softened but still firm.
- In a separate bowl, combine oyster sauce, soy sauces, fish sauce, brown sugar, lime juice, and water. Mix well and set aside.
- Heat 2 tablespoons of vegetable oil in a large wok over high heat. Add minced garlic and Thai red chilies, stirring for about 30 seconds.
- Toss in bite-sized chicken pieces and stir-fry for 5-6 minutes until golden brown and fully cooked.
- First, add onions and bell peppers; stir-fry for 2-3 minutes. Then, add broccoli and carrots, stir-frying for another 3-4 minutes.
- Drain the soaked noodles and add them to the wok along with the prepared sauce. Toss gently to coat and stir-fry for an additional 2-3 minutes.
- Stir in chopped green onions and Thai basil, cooking briefly until the basil wilts.
- Serve immediately with fresh lime wedges.
Notes
- Optional: Garnish with chopped peanuts for added crunch.
- Adjust spices based on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Thai