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Thai Drunken Noodles

Thai Drunken Noodles
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Thai Drunken Noodles is a bold, spicy, and flavorful stir-fried noodle dish featuring wide rice noodles, fresh Thai basil, garlic, chili, and a savory sauce blending heat, sweetness, and saltiness. Ready in under 30 minutes, it is a quick, authentic Thai street-food favorite that can be customized with your choice of protein and vegetables for a satisfying, one-pan meal.

Ingredients

Noodles

  • Wide rice noodles, 8 oz (dried or fresh)

Proteins (Choose one or mix)

  • Chicken, 8 oz, thinly sliced
  • Beef, 8 oz, thinly sliced
  • Shrimp, 8 oz, peeled and deveined
  • Tofu, 8 oz, firm, cubed (for vegetarian option)

Vegetables

  • Bell peppers, 1 medium, thinly sliced
  • Onion, 1 small, thinly sliced
  • Green beans or snap peas, ½ cup, trimmed and cut into 1-inch pieces

Aromatics

  • Garlic, 3 cloves, minced
  • Fresh Thai chilies, 2–3 small, sliced (adjust to taste)

Sauces and Seasonings

  • Soy sauce, 2 tablespoons (use tamari for gluten-free)
  • Oyster sauce, 1 tablespoon (use gluten-free alternative if needed)
  • Fish sauce, 1 teaspoon (or substitute with soy/mushroom sauce for vegetarian)
  • Sugar, 1 teaspoon

Herbs

  • Fresh Thai basil leaves, 1 cup, packed

Cooking Oil

  • Vegetable oil or peanut oil, 2 tablespoons

Instructions

  1. Prepare the Noodles: Soak dried wide rice noodles in warm water for about 20 minutes until pliable but not mushy. Drain well and set aside. If using fresh noodles, gently separate and loosen them before cooking.
  2. Mix the Sauce: In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon fish sauce, and 1 teaspoon sugar. Stir until sugar dissolves to create a balanced savory-sweet sauce.
  3. Stir-Fry Aromatics and Protein: Heat 2 tablespoons of oil in a wok or large skillet over high heat. Add minced garlic and sliced fresh chilies, stir-frying until fragrant but not browned. Add your chosen protein and cook until just done, about 3–5 minutes depending on type.
  4. Add Vegetables and Noodles: Add sliced bell peppers, onions, and green beans to the wok. Stir-fry briefly until vegetables start to soften but remain crisp. Then add the soaked or fresh noodles, tossing everything together to heat evenly.
  5. Pour the Sauce and Finish with Basil: Drizzle the prepared sauce over the noodle mixture, tossing quickly to coat all ingredients. Turn off the heat and fold in a generous handful of fresh Thai basil leaves, allowing the residual heat to wilt the basil and release its aroma.

Notes

  • Use high heat for quick searing and flavor locking.
  • Do not overcook noodles; keep them tender but firm to avoid mushiness.
  • Fresh Thai basil is essential for authentic flavor; dried basil will not replicate this taste.
  • Adjust chili quantity to control the spiciness.
  • Prep all ingredients before stir-frying as cooking goes quickly.

Nutrition

Keywords: Thai Drunken Noodles, Pad Kee Mao, stir-fry, spicy noodles, Thai basil, quick dinner, gluten-free, spicy Thai

Find it online: https://lillysplate.com/thai-drunken-noodles/