Description
This vibrant Thai Drunken Noodles recipe features wide rice noodles stir-fried with a mix of chicken, shrimp, or tofu, fresh vegetables, and aromatic Thai basil leaves. Infused with a savory-sweet blend of soy sauce, oyster sauce, fish sauce, and chili heat, this dish delivers authentic bold flavors in just 25 minutes, perfect for a quick and satisfying meal.
Ingredients
Scale
Noodles
- 8 oz (about 225 g) wide rice noodles, fresh or dried
Aromatics & Vegetables
- 3 cloves garlic, minced
- 2 to 4 Thai bird’s eye chilies, chopped (adjust to taste)
- 1 medium bell pepper, sliced
- 1 small onion, sliced
- 1 cup fresh Thai basil leaves, packed
Sauces & Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (vegetarian oyster sauce for meat-free option)
- 1 teaspoon fish sauce
- 1 teaspoon sugar
Protein Options
- 8 oz (225 g) chicken breast or thigh, thinly sliced
- 8 oz (225 g) shrimp, peeled and deveined
- 8 oz (225 g) firm tofu, cubed
Cooking Oil
- 2 to 3 tablespoons vegetable or peanut oil
Instructions
- Prepare Noodles and Ingredients: Soak or boil the wide rice noodles according to package instructions until they are tender but still firm. Drain them well and set aside. Chop the garlic, bird’s eye chilies, bell peppers, onion, fresh Thai basil, and slice your chosen protein for quick cooking.
- Cook Protein: Heat 1 tablespoon of cooking oil in a hot wok or large skillet over high heat. Stir-fry the chicken, shrimp, or tofu until they are cooked through and lightly golden on the outside. Remove the cooked protein from the pan and set aside to keep warm.
- Sauté Aromatics and Vegetables: Add additional oil to the pan if needed, then toss in the minced garlic and chopped bird’s eye chilies. Stir-fry for about 30 seconds until fragrant. Add the sliced onion, bell peppers, and any other vegetables you like. Stir-fry until the vegetables become slightly tender but still retain some crispness.
- Combine Noodles and Sauce: Return the cooked protein to the pan along with the vegetables. Add the drained noodles and pour in the soy sauce, oyster sauce, fish sauce, and sugar. Stir everything quickly and thoroughly to evenly coat the noodles and allow them to soak up the flavorful sauce.
- Finish with Fresh Basil: Turn off the heat and immediately toss in generous handfuls of fresh Thai basil leaves. Stir gently to release their aromatic oils and infuse the entire dish with fresh basil flavor. Serve the noodles hot and enjoy.
Notes
- Adjust the number of bird’s eye chilies according to your heat preference; they are very spicy.
- You can substitute the proteins or mix two or more for a variety of textures.
- For a vegetarian version, use firm tofu and vegetarian oyster sauce, and omit fish sauce or replace it with soy sauce.
- If using dried noodles, make sure not to overcook to keep a nice chewy texture.
- Use a wok or a large skillet for best results to allow quick, high-heat stir-frying.
