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Street Style Thai Drunken Noodles

Street Style Thai Drunken Noodles That Wow in 30 Minutes

This Street Style Thai Drunken Noodles recipe is quick, bold, and customizable, perfect for any craving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Wide Rice Noodles Can substitute with rice vermicelli for a lighter texture.
For the Stir-Fry
  • 2 tbsp Vegetable Oil Peanut or sesame oil can add extra flavor.
  • 3 cloves Garlic, Minced Fresh garlic is best.
  • 1 Red Bell Pepper Can substitute with any bell pepper.
  • 1 cup Green Beans Can use broccoli or bok choy if preferred.
For Protein Choices
  • 1 lb Chicken/Shrimp/Tofu Choose your preferred protein.
For the Sauce
  • 3 tbsp Soy Sauce Use low-sodium to control saltiness.
  • 2 tbsp Oyster Sauce Use mushroom sauce for a vegetarian option.
  • 1 tbsp Fish Sauce Omit for vegetarian version.
  • 1 tbsp Sugar Brown sugar adds richer sweetness.
For Freshness
  • 1 cup Fresh Basil Leaves Thai basil is recommended.
  • 2 pcs Thai Bird Chilies Adjust based on spice tolerance.
  • 2 tbsp Lime Juice Fresh lime juice is essential.

Equipment

  • Large pot
  • Colander
  • Skillet or wok
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Begin by boiling a large pot of water. Cook the wide rice noodles until al dente, about 6-8 minutes. Drain and rinse with cold water.
  2. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Add the minced garlic and sauté for 30 seconds.
  3. Add diced red bell pepper and green beans to the skillet. Stir-fry for 2-3 minutes until tender yet crisp.
  4. Introduce your chosen protein to the skillet. Cook for another 3-5 minutes until fully cooked through.
  5. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar until well blended. Pour over the skillet mixture and stir.
  6. Gently add the drained rice noodles and remaining sauce to the skillet. Toss together for 1-2 minutes.
  7. Remove from heat and fold in fresh basil leaves and Thai bird chilies. Stir for an additional minute.
  8. Transfer to serving bowls and garnish with extra basil and lime wedges. Serve immediately.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 55gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 30IUVitamin C: 70mgCalcium: 5mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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