Drunken Noodles
A vibrant and satisfying Thai stir-fry dish featuring wide rice noodles, a medley of vegetables, and delicious protein, all coated in a savory sauce.
Ingredients
Noodles and Base
- 8 oz wide rice noodles Cook according to package instructions.
Cooking Ingredients
- 2 tablespoons vegetable oil For stir-frying.
- 2 cloves garlic, minced Adds flavor.
- 1 cup chicken, sliced Can be substituted with shrimp, beef, or tofu.
Vegetables
- 1 bell pepper, sliced bell pepper, sliced For color and sweetness.
- 1 cup broccoli florets Adds crunch.
- 1 cup carrots, sliced Enhances texture.
Sauces and Seasoning
- 2 tablespoons soy sauce For umami flavor.
- 2 tablespoons oyster sauce Enhances depth of flavor.
- 1 teaspoon sugar Balances the savory elements.
- 2-3 Thai chilies, chopped Adjust based on spice preference.
- 1/4 cup fresh basil leaves Adds freshness at the end.
Instructions
Preparation
- Cook the wide rice noodles according to the package instructions until al dente, then drain and set aside.
- Heat a large wok or skillet over medium-high heat and add the vegetable oil.
- Add minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
Cooking
- Add sliced chicken to the hot wok. Cook for 3-5 minutes, or until the chicken is no longer pink.
- Mix in sliced bell pepper, broccoli florets, and carrots. Stir-fry for an additional 3-5 minutes until vegetables are tender but crisp.
- Add the cooked noodles to the wok along with soy sauce, oyster sauce, sugar, and chopped Thai chilies. Toss to combine.
- Continue stir-frying for 2-3 minutes to meld flavors.
- Remove from heat and mix in the fresh basil leaves right before serving.
Serving
- Serve the Drunken Noodles immediately, optionally garnishing with lime wedges and additional basil.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of liquid if necessary.