Description
Thai Drunken Noodles is a bold and spicy stir-fry dish featuring wide rice noodles, fresh vegetables, and your choice of protein, all tossed in a flavorful sauce made from soy, oyster, and fish sauces with a kick of chili paste and fresh Thai basil. This quick and vibrant dish packs a punch of authentic Thai flavors perfect for a satisfying weeknight meal.
Ingredients
Scale
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1-2 teaspoons Thai chili paste or sambal oelek (adjust to taste)
- 1/4 cup water
Main Ingredients
- 8 oz (225g) wide rice noodles (fresh or dry, Pad See Ew noodles work best)
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 1 medium chicken breast or tofu, thinly sliced (optional: substitute with shrimp or beef)
- 1 bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1/2 cup Thai basil leaves (fresh)
- 2 cloves garlic, minced
- 2 Thai bird’s eye chilies, sliced (adjust to taste)
- 1/2 cup baby corn or regular corn (optional)
- 1/2 cup broccoli florets or other vegetables (optional)
- 1/2 teaspoon black pepper
Instructions
- Prepare the Noodles: Cook the rice noodles according to the package instructions. If using dry noodles, boil them in a pot of water for 3-5 minutes until al dente. Drain and set aside. If using fresh noodles, rinse them under cold water to separate and set aside.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, chili paste, and water until well combined. Set aside.
- Stir-Fry the Protein: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken or tofu and cook for 4-5 minutes until browned and cooked through. Remove from the skillet and set aside.
- Cook the Vegetables: In the same pan, add the remaining tablespoon of oil. Add minced garlic, sliced bird’s eye chilies, onion, and bell pepper. Stir-fry for 2-3 minutes until fragrant and slightly softened.
- Combine Noodles and Sauce: Add the cooked noodles to the skillet with the vegetables. Pour in the prepared sauce and toss everything well to coat evenly.
- Add Protein and Finish Stir-Fry: Return the cooked chicken or tofu to the pan. Toss again until all ingredients are mixed and heated through.
- Stir in Basil and Vegetables: Add Thai basil leaves, black pepper, and any optional vegetables like baby corn or broccoli. Continue stir-frying for another minute until the basil wilts and releases its aroma.
- Serve: Remove from heat and serve immediately. Optionally garnish with extra basil, lime wedges, or chili flakes for additional heat.
Notes
- Adjust the amount of Thai chili paste or bird’s eye chilies to control the spice level to your preference.
- For a vegetarian version, skip the chicken and use tofu or extra vegetables.
- Fresh rice noodles are preferred if available; if using dried, make sure not to overcook them to avoid sogginess.
- You can substitute oyster sauce with a vegetarian mushroom sauce for a vegan adaptation.
- Use sesame oil instead of vegetable oil for a nuttier flavor profile.
