Description
Indulge in the vibrant flavors of Thailand with Street Style Thai Drunken Noodles, a quick and delicious dish perfect for any occasion. This incredible stir-fry combines wide rice noodles with fresh vegetables, aromatic herbs, and your choice of protein, all tossed in a savory sauce that packs a punch. Ready in just 30 minutes, it’s an ideal meal for busy weeknights or casual gatherings with friends. Customize it to your taste—whether you prefer chicken, shrimp, or tofu—and enjoy a delightful balance of spice and freshness.
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut
- 1 cup fresh basil leaves
- 2–3 Thai bird chilies, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- juice of 1 lime
- Optional protein: chicken, shrimp, or tofu
Instructions
- Cook rice noodles according to package instructions; drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Sauté minced garlic for about 30 seconds until fragrant.
- Add sliced red bell pepper and green beans; stir-fry for 2-3 minutes until tender.
- If using protein, add it now and cook until fully cooked through.
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, and sugar until blended.
- Add cooked noodles to the skillet; pour sauce over them and toss until evenly coated.
- Stir in fresh basil leaves and chilies; cook for an additional minute.
- Squeeze lime juice over the dish before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: Varies by protein choice