Gluten-Free Stir-Fried Drunken Noodles
Packed with vibrant flavors and a gluten-free twist, these Stir-Fried Drunken Noodles are a quick and satisfying weeknight dinner that doesn’t compromise on authenticity. Featuring wide gluten-free rice noodles and a medley of fresh, colorful vegetables like bell peppers, carrots, and baby bok choy, this recipe delivers the same bold flavor as the classic Thai dish while catering to gluten-sensitive eaters. A savory sauce made with gluten-free soy sauce, gluten-free oyster sauce, and a touch of coconut sugar provides the perfect balance of salty, sweet, and umami notes, while fresh Thai basil and lime wedges elevate each serving with herbaceous and citrusy brightness. With just 15 minutes of prep time and 10 minutes of cooking time, this enticing noodle dish comes together effortlessly in a hot wok, giving you those irresistible smoky flavors. Perfect for both spice lovers and those seeking a comforting, gluten-free meal, this dish delivers authentic Thai taste in every bite.
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Recipe Information
Ingredients
- 8 ounces Wide gluten-free rice noodles
- 2 tablespoons Vegetable oil (or other neutral cooking oil)
- 4 cloves Garlic, minced
- 2 medium Shallots, thinly sliced
- 2 pieces Thai bird’s eye chilies, finely chopped (optional for spiciness)
- 1 medium Bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 2 cups Baby bok choy, chopped
- 3 tablespoons Gluten-free soy sauce or tamari
- 2 tablespoons Gluten-free oyster sauce
- 1 tablespoon Fish sauce (use gluten-free, optional for added umami)
- 1 tablespoon Dark gluten-free soy sauce
- 2 teaspoons Coconut sugar or brown sugar
- 1 cup Fresh Thai basil leaves
- 2 pieces Lime wedges (for serving)
Instructions
Cook the gluten-free rice noodles according to the package instructions. Once cooked, drain and rinse in cold water to stop the cooking process. Set aside.
In a small bowl, mix together gluten-free soy sauce, gluten-free oyster sauce, fish sauce (if using), dark gluten-free soy sauce, and coconut sugar. Stir until the sugar dissolves. Set aside.
Heat a wok or large skillet over medium-high heat and add vegetable oil.
Once the oil is hot, add minced garlic, thinly sliced shallots, and Thai bird’s eye chilies. Stir-fry for about 1 minute until fragrant.
Add the sliced bell pepper, julienned carrot, and chopped baby bok choy. Stir-fry for about 2-3 minutes until the vegetables are slightly tender but still crisp.
Push the vegetables to one side of the wok and add the cooked rice noodles to the other side. Pour the sauce mixture over the noodles and gently toss to coat evenly.
Mix the noodles and vegetables together in the wok. Stir-fry for another 2-3 minutes, ensuring everything is well combined and heated through.
Turn off the heat and stir in fresh Thai basil leaves, allowing the residual heat to wilt them slightly.
Serve immediately with lime wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1593 mg | 69% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.0 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 507 mg | 11% | |
*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.
