Thai Drunken Noodles are not only the perfect hangover cure, but these saucy stir-fried rice noodles are a fast, easy, 30-minute weeknight dinner! Full of umami flavor, make it with chicken, shrimp or crispy tofu! The added vegetables make this dish a perfect blend of healthy and indulgence all at once. (Vegetarian adaptable)
- 6–8 ounces dried wide rice noodles ( or sub linguini or fettuccini or soba noodles)
- 2 tablespoons high-heat oil- peanut or coconut oil
- 4–6 garlic cloves, rough chopped
- 1 teaspoon chili flakes or (1–2 fresh Thai chilis, finely minced)
- 6–8 oz chicken, thinly sliced (or sub shrimp, and see notes for crispy tofu)
- pinch salt and pepper
- 1 large shallot or 1/2 cup onion, sliced long and thin
- 1 red bell pepper, sliced long and thin
- Optional: 1/3 cup jalapeños, cut into long thin strips
- Optional: 1/2 cup Roma tomato, sliced into long wedges,or sub other quick cooking vegetable
- 1 cup fresh Thai Basil, holy basil or regular basil – this makes it!
- garnish: lime wedges, chili paste
Drunken Noodle Sauce:
- 2 tablespoons oyster sauce (or sub-vegetarian oyster sauce)
- 1 tablespoon fish sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sweet dark soy sauce (or substitue 2 teaspoons regular soy sauce+ 1 teaspoon honey)
- 2 tablespoons sugar, brown sugar, agave, or honey
- 1/2 tablespoon rice vinegar or lime juice, more to taste
- Cook noodles: Prepare the noodles, according to the package directions. Either boil, or soak in hot water until soft, 5-10 minutes, depending on the size of your noodles.
- Make the Stir-Fry Sauce: Whisk the Drunken Noodle Sauce ingredients together in a bowl and set aside by the stove.
- Stir-fry: If making crispy tofu– see notes and do this first.
- Heat a wok or large skillet over medium heat. Turn the hood fan on. Add oil and garlic and cook until brown, 20-30 seconds. Add the chicken (or shrimp) and chilies, season with salt and pepper and stir fry until lightly browned, 3 minutes. Add onion and cook for 2 minutes or until tender.
- Add the vegetables- bell peppers, jalapeños, and tomato, stir, and cook for 2 minutes.
- Add the drained noodles, stir in well and cook for 1 minute
- Add the sauce, stir and let cook for 2 minutes. Turn the heat up to high and stir only once more.
- Turn the heat off, add the basil, stir well one final time, taste and adjust as desired- add more lime juice, more fish sauce, more chili flakes, more sweetener, more salt, if you like- all to taste. Find your perfect balance.
- Serve with lime wedges, chili paste.
- If making crispy tofu, cook the cubes of tofu in oil with salt and pepper, set aside, then add back in it the end at the same time as the sauce so it stays crispy. This Crispy Tofu post is helpful.
- If wanting to add steamed veggies like broccoli, drop it in the simmering noodle water for the last 2-3 minutes of cooking, and strain with the noodles.
- Use Holy basil or Thai basil if possible, for the BEST most authentic flavor. Italian sweet basil is fine as a substitute. Just add a little extra…
- Other Vegetables for drunken noodles are broccoli, pea pods, bok choy, green beans, asparagus, carrots, and baby corn- any quick-cooking veggie- ether stir fry or steam.
- Serving Size: 1 ½ cups
- Calories: 414
- Sugar: 4.3 g
- Sodium: 1053.9 mg
- Fat: 12.6 g
- Saturated Fat: 1.8 g
- Carbohydrates: 53.7 g
- Fiber: 2.6 g
- Protein: 19.3 g
- Cholesterol: 55.2 mg
Keywords: Drunken Noodles, Thai Drunken Noodles, Drunken Noodles Recipe,