Spicy Bangkok Street-Style Thai Drunken Noodles Recipe

Noodles sizzle with an electrifying thai drunken noodles recipe that captures the vibrant essence of street food.

Bold flavors dance across your palate with every steaming bite.

Fragrant herbs and fiery chilies merge into a symphony of taste that awakens the senses.

Wide rice noodles become the canvas for a spicy culinary masterpiece bursting with authentic Thai character.

Tender strips of protein intermingle with crisp vegetables, creating a harmonious blend of textures.

Each forkful promises a journey through Bangkok’s bustling culinary landscape.

Prepare to be transported by this irresistible dish that celebrates the heart of Thai cuisine.

All Ingredients Needed For Thai Drunken Noodles

• Oyster Sauce: Adds rich umami depth and glossy coating to elevate flavor complexity.
• Soy Sauce: Provides salty foundation and traditional Thai seasoning character.
• Fish Sauce: Delivers authentic Southeast Asian tangy and savory undertone.
• Dark Soy Sauce: Contributes deep color and intense caramel-like richness.
• Brown Sugar: Balances flavors with subtle sweetness and creates smooth sauce texture.

• Rice Noodles: Delivers classic Thai texture with soft yet slightly chewy consistency.
• Onion: Brings sharp aromatic base and mild sweetness to the dish.
• Bell Pepper: Adds vibrant color and crisp vegetable crunch.
• Broccoli: Introduces nutritious green element with tender-crisp texture.
• Snap Peas: Provides fresh, sweet-green flavor and delightful crispness.

• Garlic: Releases intense, pungent flavor foundation.
• Thai Chilies: Sparks spicy kick and traditional heat profile.
• Vegetable Oil: Creates smooth cooking medium for stir-frying.
• Thai Basil Leaves: Infuses authentic herbaceous and slightly peppery essence.
• Optional Protein: Adds hearty substance and protein boost to complete meal.

Best Tools For Thai Drunken Noodles At Home

• Wok or Large Skillet: Essential for stir-frying ingredients with high heat and even cooking.
• Small Bowl: Perfect for whisking and mixing sauce ingredients together.
• Whisk: Helps blend sauce components smoothly and quickly.
• Cutting Board: Provides clean surface for chopping vegetables and herbs.
• Sharp Knife: Needed for precise chopping of garlic, chilies, and vegetables.
• Colander: Used to drain rice noodles after cooking.
• Wooden Spoon or Spatula: Great for stirring and tossing ingredients in the wok.
• Measuring Spoons: Ensures accurate sauce ingredient proportions.

How To Cook Thai Drunken Noodles The Easy Way

• Fire Up the Wok

Grab your wok and crank the heat to high. This sizzling adventure starts with creating a super-hot cooking surface that’ll give your noodles that amazing restaurant-style char.

• Awaken the Aromatics

Toss minced garlic and chilies into the blazing hot wok. Let them dance and release their spicy, fragrant magic for about 30 seconds. The kitchen will instantly smell incredible.

• Build Your Flavor Foundation

If you’re using protein, now’s the time to sear it until perfectly golden. Quickly toss in colorful bell peppers, onions, and crisp vegetables. Stir-fry everything rapidly to maintain that beautiful crunch.

• Noodle Transformation

Drop your cooked rice noodles into the wok. Pour your pre-mixed sauce over everything and start tossing like a pro chef. Coat every single noodle with that glossy, umami-packed sauce.

• Final Herbal Flourish

Sprinkle fresh Thai basil leaves into the mix. Give everything a lightning-fast final stir to wilt the herbs and marry all the flavors. The result? Mind-blowing Thai street food right in your kitchen.

• Plate and Devour

Slide those steaming, glistening noodles onto a plate. Grab chopsticks and prepare for a flavor explosion that’ll transport you straight to Bangkok’s bustling streets.

Flavor Tips And Options For Thai Drunken Noodles

• Spice Master's Noodle Hack: Adjust the chili quantity to match your heat tolerance, creating a personalized spice level that keeps you coming back for more.
• Quick Protein Swap: Easily transform this dish by substituting chicken with shrimp, tofu, or beef to match your protein preference without changing the core recipe.
• Veggie Lover's Dream: Load up on extra vegetables like mushrooms, baby corn, or bamboo shoots to boost nutrition and add exciting textures to your noodle adventure.
• Gluten-Free Friendly: Replace traditional soy sauces with gluten-free alternatives and use rice noodles to make this recipe completely celiac-safe without sacrificing authentic Thai flavors.
• Meal Prep Magic: Prepare sauce and chop ingredients in advance, storing separately in the refrigerator for a quick 15-minute meal during busy weeknights – perfect for working professionals craving restaurant-quality Thai cuisine at home.

How To Serve Thai Drunken Noodles With Style

• Fresh Herb Garnish: Sprinkle chopped fresh cilantro or extra Thai basil leaves on top to add a burst of bright, aromatic flavor that complements the rich noodle dish.
• Family-Style Sharing: Serve directly from the wok in the center of the table, allowing everyone to scoop their own portion and enjoy the communal dining experience with chopsticks or forks.
• Spice Customization: Set out extra sliced chilies, chili oil, or sriracha sauce on the side so diners can adjust the heat level to their personal preference and create their perfect plate.
• Protein Pairing: Complement the noodles with a light side of grilled shrimp, crispy tofu, or sliced chicken for added protein and a more substantial meal that satisfies different dietary needs.

Storage And Prep Tips For Thai Drunken Noodles

• Flavor Refresh Strategy: Keep leftover noodles in an airtight container in the refrigerator for 2-3 days. Separate sauce and noodles to maintain texture and prevent soggy results.
• Quick Reheat Technique: Warm gently in a hot wok or skillet with a splash of water or extra sauce. Stir constantly to restore original sizzling texture and prevent sticking or burning.
• Ingredient Separation Trick: Store fresh herbs like Thai basil separately in a damp paper towel inside a sealed container. This method keeps herbs crisp and vibrant for future use.
• Meal Prep Hack: Prepare sauce and chop vegetables in advance. Store components separately in refrigerated containers for fast assembly during busy weeknights, cutting cooking time by 50%.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 420 kcal

Servings: 5

Spicy Thai Drunken Noodles Recipe

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• Total Time: 25 minutes
• Yield: 5 1x

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Description

Sizzling Thai drunken noodles bring fiery wok-tossed magic from Bangkok’s street kitchens. Spicy, savory flat rice noodles dance with tender proteins and aromatic herbs for an unforgettable culinary experience you’ll crave again.

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Ingredients

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• 1 cup protein of choice (chicken, shrimp, tofu), thinly sliced
• 8 oz (226 g) wide rice noodles
• 3 tbsps oyster sauce
• 2 tbsps soy sauce
• 2 tbsps vegetable oil
• 1 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tbsp brown sugar
• 1 cup Thai basil leaves
• 1 cup broccoli florets
• 1 cup snap peas
• 1 bell pepper, sliced (red or green)
• 1 small onion, sliced
• 2 cloves garlic, minced
• 23 Thai birds eye chilies, finely chopped (adjust to taste)

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Instructions

1. Sauce Preparation: Whisk oyster sauce, soy sauce, fish sauce, dark soy sauce, and brown sugar in a small bowl until sugar dissolves completely, creating a deeply flavorful foundation.
2. Noodle Preparation: Submerge rice noodles in boiling water according to package instructions, drain, and set aside, keeping noodles loose and ready for cooking.
3. Aromatic Infusion: Heat vegetable oil in a wok over high flame, sauté minced garlic and chilies for 30 seconds. If using protein, sear until golden and fully cooked, developing rich caramelized notes.
4. Vegetable Integration: Introduce sliced onions, bell peppers, broccoli, and snap peas to the wok, rapidly stir-frying to preserve their vibrant colors and crisp texture while encouraging slight caramelization.
5. Noodle and Sauce Fusion: Add prepared noodles and previously crafted sauce to the wok, tossing meticulously to ensure every ingredient becomes thoroughly coated with the savory mixture.
6. Final Flourish: Sprinkle fresh Thai basil leaves throughout the dish, allowing them to wilt and release their aromatic essence. Continue stirring for an additional minute to harmonize flavors and temperatures.
7. Serving: Immediately transfer drunken noodles to serving plates, presenting a steaming, fragrant composition that captures the bold spirit of Thai culinary tradition.

Notes

• Manage Heat Intensity: Control wok temperature carefully to prevent burning garlic and chilies, which can quickly turn bitter and ruin the dish’s delicate flavor profile.
• Prep Ingredients Beforehand: Chop and measure all ingredients before cooking, as Thai Drunken Noodles require rapid stir-frying and don’t allow time for mid-cooking preparation.
• Choose Authentic Basil: Use Thai basil instead of regular sweet basil for an authentic flavor – its peppery, slightly anise-like taste is crucial to the dish’s traditional character.
• Noodle Moisture Matters: Ensure rice noodles are slightly damp when adding to the wok to prevent sticking and achieve perfect texture, avoiding mushy or clumped noodles.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner
• Method: Stir-Frying
• Cuisine: Thai

Nutrition

• Serving Size: 5
• Calories: 420
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 50 mg