Drunken Noodles
Take your taste buds on a fiery adventure with these irresistible Drunken Noodles, a classic Thai street food favorite that’s packed with bold, savory flavors and an irresistible hint of spice. Featuring tender rice noodles coated in a rich and flavorful sauce made from fish sauce, oyster sauce, soy sauce, and a touch of dark soy sauce for depth, this dish strikes the perfect balance of umami and heat. Stir-fried with juicy chicken (or tofu for a vegetarian twist), vibrant bell peppers, and aromatic Thai basil, every bite is a mouthwatering celebration of texture and taste. With fresh chilies adding a delightful kick, you can adjust the spice level to suit your preference. Ready in just 35 minutes, these quick and easy noodles are guaranteed to elevate your weeknight dinner game. Don't forget the lime wedges for that final burst of zesty brightness! Perfect for lovers of bold, authentic Thai cuisine.
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Recipe Information
Ingredients
- 300 grams rice noodles
- 2 tablespoons vegetable oil
- 4 cloves garlic
- 3 pieces Thai bird's eye chilies
- 200 grams chicken breast (or tofu for vegetarian)
- 1 medium onion, sliced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- 2 pieces lime wedges
Instructions
Soak the rice noodles in warm water for 30 minutes or until soft, then drain and set aside.
In a large pan or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced Thai bird's eye chilies, stir-fry for about 30 seconds until fragrant.
Add the sliced chicken or tofu to the pan and stir-fry until the chicken is cooked through or the tofu is golden, approximately 3-5 minutes.
Add the sliced onion, red bell pepper, and green bell pepper to the pan. Stir-fry the vegetables for 2-3 minutes until they are just tender.
In a small bowl, mix together the fish sauce, oyster sauce, soy sauce, dark soy sauce, and sugar. Pour this sauce over the stir-fry, stirring to combine.
Add the soaked and drained rice noodles to the pan, tossing everything well to ensure the noodles are thoroughly coated with the sauce.
Stir in the Thai basil leaves and cook for an additional minute, just until the basil is wilted.
Serve hot with lime wedges on the side for squeezing over the noodles before eating. Adjust the level of spiciness by adding more chilies if desired.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 6474 mg | 282% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 25.0 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 251 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2047 mg | 44% | |
*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.
