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Drunken Noodles

Savoring Drunken Noodles: Quick Thai Comfort in Every Bite

Experience Drunken Noodles, a vibrant Thai dish, ready in just 35 minutes, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Wide rice noodles Substitute with stir-fry-friendly rice noodle if needed.
For the Vegetables
  • 1 cup Broccoli Adds vibrant color and crunch.
  • 1 cup Bell peppers Choose your favorite color.
  • 1 medium Onions Enhances flavor.
  • 1 medium Carrots Can be swapped with zucchini or mushrooms.
For the Protein
  • 1 lb Chicken thighs Juicy and flavorful.
For Flavor
  • 3 cloves Garlic Minced.
  • 2 pcs Thai red chilies Adjust to spice preference.
  • 3 stalks Green onions Chop into 2-inch pieces.
  • 1 handful Thai basil leaves Can replace with regular basil.
  • 2 pcs Lime wedges Optional but recommended.
For the Sauce
  • 3 tbsp Oyster sauce Mushroom oyster sauce for vegetarian.
  • 2 tbsp Soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tbsp Fish sauce Replace with extra soy sauce if preferred.
  • 1 tbsp Brown sugar Honey or white sugar can be substituted.
  • 1 tbsp Lime juice Introduces acidity.

Equipment

  • wok
  • Mixing bowl
  • Skillet

Method
 

Cooking Steps
  1. Soak the wide rice noodles in warm water for 15–20 minutes until they soften yet remain firm enough to hold their shape.
  2. In a mixing bowl, whisk together the oyster sauce, both soy sauces, fish sauce, brown sugar, lime juice, and a splash of water until well combined.
  3. Heat about two tablespoons of vegetable oil in a hot wok or large skillet over medium-high heat.
  4. Add the minced garlic and sliced Thai chilies to the hot oil, sautéing for about 30 seconds until fragrant.
  5. Introduce the chicken pieces to the wok, cooking them for 5–6 minutes until they're golden brown and fully cooked through.
  6. Next, add the sliced onion and bell pepper, followed by broccoli and carrot to the wok. Stir-fry for 3–4 minutes.
  7. Add the soaked noodles and the prepared sauce to the wok. Gently toss until everything is evenly coated.
  8. Fold in the green onions and Thai basil, cooking briefly until the basil wilts and releases its fragrance.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 1200mgPotassium: 500mgFiber: 3gSugar: 7gVitamin A: 600IUVitamin C: 45mgCalcium: 50mgIron: 2mg

Notes

Drunken Noodles are customizable; feel free to experiment with seasonal veggies.

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