Thai Drunken Noodles
Experience the bold, fiery flavors of Thailand with this irresistible Thai Drunken Noodles recipe, a tantalizing stir-fry that’s as easy to make as it is delicious. Featuring tender wide rice noodles tossed with vibrant vegetables, aromatic garlic, and Thai basil, this dish is coated in a savory-sweet sauce made from soy, oyster, and fish sauces with a hint of dark soy for depth and color. Whether you choose juicy chicken, succulent shrimp, or protein-packed tofu, every bite bursts with flavor and just the right amount of heat from fresh red chilies. Ready in just 30 minutes, this one-pan meal is perfect for busy weeknights or impressing dinner guests. Garnished with lime wedges for a zesty finish, these "drunken" noodles are a true crowd-pleaser that will have everyone coming back for seconds. Perfectly suited for fans of bold, authentic Thai cuisine!
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Recipe Information
Ingredients
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 2 red chili, finely chopped
- 8 oz chicken breast or shrimp (optional, can substitute tofu)
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup Thai basil leaves
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp dark soy sauce (for color)
- 1 tsp sugar
- 2 lime wedges (for garnish)
Instructions
Soak the wide rice noodles in warm water for about 30 minutes or until softened (refer to package instructions). Drain and set aside.
In a small bowl, mix together soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Stir well to dissolve the sugar and set aside.
Heat a wok or large skillet over medium-high heat. Add vegetable oil.
Add minced garlic and chopped red chili to the hot oil. Stir-fry for about 30 seconds until fragrant.
Add the chicken, shrimp, or tofu (if using). Stir-fry until fully cooked and lightly browned, about 3-5 minutes.
Toss in the onion, red bell pepper, and carrot. Stir-fry for another 2-3 minutes until the veggies are tender but still crisp.
Add the softened rice noodles to the wok. Pour the prepared sauce over the top and toss everything together, ensuring the noodles are well coated.
Add the Thai basil leaves and stir-fry for an additional 1 minute until the leaves are wilted.
Turn off the heat and transfer the Drunken Noodles to a serving platter.
Serve hot with lime wedges on the side for extra tanginess.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 5040 mg | 219% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 22.6 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 663 mg | 51% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 3379 mg | 72% | |
*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.
