High Protein Stir-Fried Drunken Noodles
Elevate your weeknight dinners with these flavorful High Protein Stir-Fried Drunken Noodles—a bold and balanced Thai-inspired dish loaded with tender chicken, juicy shrimp, and crispy tofu to pack in the protein. Featuring wide rice noodles tossed in a rich, umami-forward sauce made from soy sauce, oyster sauce, and fish sauce, this recipe gets a fiery kick from Thai bird’s eye chili and the aromatic touch of fresh Thai basil. Quick to prepare in under 30 minutes, this one-pan wonder brings together sweet, savory, and spicy notes with vibrant veggies like red bell pepper and onion. Perfect for busy evenings or meal prep, these drunken noodles are best enjoyed hot with a squeeze of lime for an irresistible burst of citrusy freshness. Whether you’re craving protein-packed meals or bold Asian-inspired flavors, this recipe delivers it all!
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Recipe Information
Ingredients
- 8 ounces wide rice noodles
- 6 ounces chicken breast, thinly sliced
- 6 ounces large shrimp, peeled and deveined
- 5 ounces firm tofu, cubed
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 pieces Thai bird’s eye chili, finely chopped
- 1 cup Thai basil leaves
- 1 medium red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons water
- 2 pieces lime wedges (for serving)
Instructions
Soak the rice noodles in hot water for 8-10 minutes until softened but still firm to the bite. Drain and set aside.
In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, fish sauce, brown sugar, and water. Stir well and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the chicken and cook for 2-3 minutes until lightly browned but not fully cooked through.
Add the shrimp and cook for another 2 minutes until pink and opaque. Remove the chicken and shrimp from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the tofu cubes and cook for 2-3 minutes until lightly crispy on all sides. Remove the tofu and set aside.
Add the minced garlic and chopped chilies into the wok and stir-fry for 30 seconds until fragrant.
Add the sliced onion and red bell pepper, cooking for 2 minutes until slightly softened.
Return the chicken, shrimp, and tofu to the wok, followed by the cooked rice noodles.
Pour the prepared sauce over the noodles and toss everything gently to combine and evenly coat in the sauce.
Add the Thai basil leaves and stir-fry for another minute until the basil is wilted and fragrant.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 5311 mg | 231% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 17.0 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1703 mg | 131% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 3313 mg | 70% | |
*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.
