Description
A delicious and satisfying dish full of vibrant flavors that will transport you to the streets of Thailand.
Ingredients
Scale
- 8 oz Wide Rice Noodles (or egg noodles/gluten-free alternatives)
- 2 tablespoons Vegetable Oil (Canola or sunflower oil)
- 3 cloves Garlic (Minced)
- 1 Red Bell Pepper (Sliced)
- 1 cup Green Beans (Trimmed and cut)
- 1 cup Fresh Basil Leaves (Thai basil preferred)
- 2–3 Thai Bird Chilies (Sliced)
- 2 tablespoons Soy Sauce (gluten-free if needed)
- 1 tablespoon Oyster Sauce (or Hoisin for vegetarian)
- 1 tablespoon Fish Sauce (or soy sauce for vegan)
- 1 tablespoon Sugar (Brown or coconut)
- 1 Lime (Juiced)
- 1 cup Chicken, Shrimp, or Tofu (Marinated if desired)
Instructions
- Prepare the noodles: Cook the wide rice noodles according to package instructions, drain, and set aside.
- Heat the oil: In a large skillet or wok, heat the vegetable oil over medium heat until shimmering.
- Add garlic: Toss in the minced garlic and sauté for about 30 seconds, or until fragrant.
- Stir in the vegetables: Add the red bell pepper and green beans, sauté for 3-4 minutes until tender yet crisp.
- Mix in protein: Add chicken, shrimp, or tofu, and stir-fry until cooked through (5-7 minutes).
- Add spices: Toss in Thai bird chilies, soy sauce, oyster sauce, fish sauce, and sugar; mix well to combine.
- Combine with noodles: Stir in the cooked noodles, ensuring they soak up all the flavors.
- Finish with basil and lime: Turn off the heat, mix in fresh basil leaves and lime juice.
- Serve: Serve the Thai drunken noodles hot and enjoy!
Notes
Customize this dish by swapping proteins or adding more vegetables. Make it gluten-free by using gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg