Nut-Free Drunken Noodles
Satisfy your craving for bold, Thai-inspired flavors with this Nut-Free Drunken Noodles recipe! This stir-fry dish features tender rice noodles, juicy slices of chicken breast, and vibrant, crisp vegetables like red bell pepper, broccoli, and carrot, all tossed in a rich and savory sauce packed with soy sauce, oyster sauce, fish sauce, and a hint of spice from red chili flakes. Fresh Thai basil adds an aromatic finish, while lime wedges brighten each bite, creating a perfectly balanced dish that's free of nuts but full of flavor. Ready in just 35 minutes, this customizable recipe is ideal for weeknight dinners or a quick homemade taste of Thailand. Perfect for families with allergies or anyone seeking a nut-free variation of the classic drunken noodles!
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Recipe Information
Ingredients
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 8 oz boneless chicken breast, sliced thinly
- 1 medium red bell pepper, sliced
- 1 cup broccoli florets
- 1 large carrot, julienned
- 0.5 cup Thai basil leaves
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 0.5 tsp red chili flakes
- 1 whole lime, cut into wedges
Instructions
Begin by soaking the rice noodles according to the package instructions until they are al dente. Drain and set aside.
In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
Add the sliced chicken breast to the wok and stir-fry for 3-4 minutes until the chicken is cooked through and slightly browned.
Add the red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, combine the soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, and red chili flakes. Mix well.
Add the drained noodles to the wok, followed by the sauce mixture. Toss everything together to combine well, ensuring the noodles are coated in the sauce.
Add the Thai basil leaves and gently mix into the noodles, allowing the basil to wilt slightly.
Transfer the drunken noodles to serving plates and serve immediately, garnished with lime wedges on the side.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 5757 mg | 250% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 15.9 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 422 mg | 32% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2074 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.
