Description
Spicy, bold, and bursting with flavor, these Thai Drunken Noodles are the perfect answer to weeknight cravings or quick dinner ideas.
Ingredients
Scale
- 200g wide rice noodles
- 1 cup Thai basil leaves
- 6 cloves garlic, minced
- 4 Thai bird’s eye chilies, crushed
- 2 small shallots, thinly sliced
- 200g chicken, shrimp, tofu, or beef (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
Instructions
- Soak dried rice noodles in warm water for 30–45 minutes until soft. If using fresh, gently separate them.
- Crush garlic and chilies in a mortar and pestle or finely mince. Set aside.
- Slice shallots and prepare protein, patting it dry for stir-frying.
- Mix soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar in a bowl. Set aside.
- Heat oil in a hot wok. Stir-fry garlic and chili for 20 seconds until fragrant.
- Add protein and cook through. Remove from wok and set aside.
- Add shallots and noodles to the wok, tossing quickly over high heat.
- Pour in the sauce, add protein back in, and stir until everything is coated.
- Toss in Thai basil, stir until wilted, then remove from heat.
- Serve hot and garnish with extra basil leaves if desired.
Notes
- This dish is highly customizable with your choice of protein.
- Adjust the number of chilies based on your spice preference.
- Garnish with lime wedges for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Thai Drunken Noodles, Stir-fry, Thai Cuisine, Quick Dinner