Drunk Noodles
Get ready to ignite your taste buds with the bold and addictive flavors of Drunk Noodles, a classic Thai street food dish that's quick, satisfying, and brimming with vibrant ingredients. This recipe features silky wide rice noodles tossed in a savory, umami-packed sauce made from a blend of dark soy sauce, oyster sauce, and fish sauce, perfectly balanced with a touch of sweetness. A medley of crisp vegetables, tender slices of chicken, and aromatic Thai basil brings fresh layers of flavor and texture, while bird’s eye chilies add a spicy kick to every bite. Ready in just 30 minutes, these spicy Thai noodles are the ultimate crowd-pleaser—perfect for weeknight dinners or impressing guests. Serve with lime wedges for a bright, citrusy finish and experience a taste of Thailand right at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Wide rice noodles
- 2 tbsp Vegetable oil
- 4 Garlic cloves, minced
- 3 Bird’s eye chilies, finely chopped
- 8 oz Chicken breast or thighs, thinly sliced
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 1 Onion, sliced
- 2 tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Fish sauce
- 2 tsp Sugar
- 1 cup Fresh Thai basil leaves
- 4 Lime wedges (optional)
Instructions
Cook the wide rice noodles according to the package instructions. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add minced garlic and chopped bird’s eye chilies to the hot oil. Stir-fry for about 30 seconds until fragrant.
Add the thinly sliced chicken and stir-fry for 3-4 minutes until the chicken is cooked through.
Toss in the sliced red bell pepper, julienned carrot, and sliced onion. Stir-fry the vegetables for 2-3 minutes until slightly tender but still crisp.
In a small bowl, mix dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar. Stir to combine.
Add the cooked rice noodles to the skillet or wok, followed by the sauce mixture. Gently toss everything together to ensure the noodles are evenly coated with the sauce.
Sprinkle the fresh Thai basil leaves over the noodles and stir for another 1-2 minutes until the basil is just wilted.
Serve hot with optional lime wedges on the side for an extra zesty touch.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 5067 mg | 220% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 22.2 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 639 mg | 49% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2755 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
