Drunken Noodles

Drunken Noodles, known for their bold flavors and satisfying textures, are a quintessential Thai street food dish that brings a vibrant lunch or dinner to your table. With a delightful combination of tender noodles, fresh vegetables, and a spicy-sweet sauce, this dish is both simple to prepare and filled with unforgettable taste. Perfect for a quick weeknight meal or a casual gathering with friends, Drunken Noodles are sure to impress those lucky enough to enjoy them.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 400
• Protein: 22 grams
• Carbohydrates: 50 grams
• Fat: 12 grams
• Fiber: 4 grams
• Sugar: 4 grams
• Sodium: 800 mg

Why Make This Drunken Noodles

Drunken Noodles are packed with flavor and texture, offering a satisfying meal that can be enjoyed any time of the day. The blend of spicy Thai chili, savory oyster sauce, and fresh greens create a dish that is not only colorful but also tantalizing to the taste buds. With the convenience of cooking everything in just one pan, this recipe saves time while delivering a hearty, wholesome dish that feels like a special treat without the fuss!

How to Make Drunken Noodles

Making Drunken Noodles is a quick and enjoyable process. Follow along to create a flavorful experience that you won’t forget.

Ingredients:

• 2 tablespoons oyster sauce
• 2 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1/2 teaspoon fish sauce
• 1 tablespoon brown sugar
• 6 oz chicken thigh (or any protein of your choice)
• 4 cloves garlic
• 3 to 5 fresh Thai chili peppers
• 4 stalks Chinese broccoli (or spinach)
• 1/2 cup baby corn
• 1/2 cup basil
• 12 oz fresh thick rice noodles

Directions:

• Step 1: Preparation

  Start by combining the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and brown sugar in a bowl. Whisk these together until smooth and set the sauce aside. Next, slice the chicken thigh into thin pieces and marinate it with the dark soy sauce.

• Step 2: Mixing

  Use a mortar and pestle or a food processor to grind together the garlic and Thai chili peppers until you achieve a fragrant paste. This mixture adds depth and spice to your dish.

• Step 3: Cooking

  Prepare the rice noodles according to the package instructions until just tender. In a nonstick pan, heat a tablespoon of oil, then sauté the garlic and chili mixture for about 30 seconds until aromatic. Add the marinated chicken pieces into the pan, cooking until they are lightly browned.

• Step 4: Finishing

  Stir in the Chinese broccoli and baby corn, continuing to cook until the chicken is fully cooked and no longer pink. Toss the cooked noodles with the prepared sauce in the pan, mixing everything together thoroughly. Finally, remove from heat, add the basil, and stir until just wilted.

How to Serve Drunken Noodles

Drunken Noodles are best served piping hot, straight from the pan. Garnishing with additional fresh basil or a sprinkle of crushed peanuts can enhance the dish. Consider pairing it with a light cucumber salad or a refreshing drink like Thai iced tea for a complete meal.

How to Store Drunken Noodles

Leftover Drunken Noodles can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat with a splash of water or a little more oil to keep the noodles from drying out.

Expert Tips for Perfect Drunken Noodles

• Adjust the number of chili peppers based on your spice tolerance.
• If you can’t find fresh rice noodles, dried noodles work in a pinch; just remember to soak them before cooking.
• For a vegetarian option, substitute chicken with tofu and use mushroom soy sauce.

Delicious Variations

• Swap chicken for shrimp or beef for a different protein variation.
• Add more vegetables such as bell peppers, zucchini, or snap peas for extra nutrition.
• Incorporate a splash of lime juice for a tangy twist.

Frequently Asked Questions

• Can I make Drunken Noodles spicy?
  Yes! The beauty of this dish is that you can adjust the level of spiciness by adding more or fewer Thai chili peppers according to your preference.

• What type of noodles works best for this recipe?
  Thick rice noodles are traditional, but you can use flat or even regular spaghetti noodles if necessary.

• Can I use a different protein besides chicken?
  Absolutely! Feel free to use shrimp, beef, or tofu for a vegetarian option.

• Is this dish gluten-free?
  If you use gluten-free soy sauce and ensure all your sauces are gluten-free, this dish can be made gluten-free.

• How can I make this dish vegetarian?
  Replace the chicken with tofu or tempeh and ensure that your sauces don’t contain any fish products.

Conclusion

Drunken Noodles’ vibrant combination of flavors – spicy, savory, and slightly sweet – is what makes this dish a beloved favorite. Easy to prepare and festive to serve, it’s ideal for both casual meals or special occasions. Dive in and enjoy every mouthful of these delightful noodles! Give this recipe a try and discover why it has become a treasured dish in Thai cuisine. Happy cooking!

Drunken Noodles

---

• Author: mia-harper
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

Description

A vibrant and flavorful Thai street food dish featuring tender noodles, fresh vegetables, and a spicy-sweet sauce.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons oyster sauce
• 2 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1/2 teaspoon fish sauce
• 1 tablespoon brown sugar
• 6 oz chicken thigh (or any protein of your choice)
• 4 cloves garlic
• 3 to 5 fresh Thai chili peppers
• 4 stalks Chinese broccoli (or spinach)
• 1/2 cup baby corn
• 1/2 cup basil
• 12 oz fresh thick rice noodles

Cook Mode Prevent your screen from going dark

---

Instructions

1. Start by combining the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and brown sugar in a bowl. Whisk these together until smooth and set the sauce aside. Next, slice the chicken thigh into thin pieces and marinate it with the dark soy sauce.
2. Use a mortar and pestle or a food processor to grind together the garlic and Thai chili peppers until you achieve a fragrant paste.
3. Prepare the rice noodles according to the package instructions until just tender. In a nonstick pan, heat a tablespoon of oil, then sauté the garlic and chili mixture for about 30 seconds until aromatic. Add the marinated chicken pieces into the pan, cooking until they are lightly browned.
4. Stir in the Chinese broccoli and baby corn, continuing to cook until the chicken is fully cooked and no longer pink. Toss the cooked noodles with the prepared sauce, mixing everything together thoroughly. Finally, remove from heat, add the basil, and stir until just wilted.

Notes

Serve garnished with fresh basil and crushed peanuts. Pair with a light cucumber salad or Thai iced tea.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 60mg