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.
Ingredients
Scale
- 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)
Instructions
- 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.
- Noodle Preparation: Submerge rice noodles in boiling water according to package instructions, drain, and set aside, keeping noodles loose and ready for cooking.
- 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.
- 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.
- 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.
- 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.
- 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