Easy Thai Drunken Noodles
This stir fry features wide rice noodles coated in a savory sauce with plenty of basil and fresh vegetables.
dailyrecipesbook.comThai drunken noodles are a favorite takeout dish because they are so comforting and full of flavor. The combination of spicy chilies and fragrant Thai basil makes every bite delicious.
I love making this at home because it is so quick to put together on a busy weeknight. Just make sure to have all your ingredients chopped and ready before you turn on the stove since the cooking happens very fast.
Ingredients
- 8 ounces wide rice noodles
- 1 pound protein of your choice, sliced thinly
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- 1 red chili, sliced
Instructions
- 1
Soak the rice noodles in hot water until they are tender but firm, then drain them well.
- 2
Mix the oyster sauce, soy sauce, fish sauce, and sugar in a small bowl to make the sauce.
- 3
Heat the oil in a large pan or wok over high heat.
- 4
Add your protein and cook until it is browned and cooked through.
- 5
Add the garlic, red bell pepper, and broccoli to the pan and stir fry for two minutes.
- 6
Add the drained noodles and the sauce to the pan.
- 7
Toss everything together until the noodles are well coated and heated through.
- 8
Remove from the heat and stir in the fresh basil leaves and sliced chili until the basil just begins to wilt.
๐ก Tips
Serve these noodles immediately while they are hot for the best texture. If you have leftovers, keep them in an airtight container in the fridge for up to two days and reheat them in a pan with a splash of water.
Made this recipe? Let us know how it went.
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