Embark on a culinary adventure with our Drunken Noodles, a Thai-inspired dish that packs a punch with every bite! Featuring wide rice noodles stir-fried to perfection and infused with a tantalizing blend of spices, this dish is a celebration of bold flavors and vibrant colors. Whether you’re craving a quick weeknight meal or hosting a dinner party with friends, Drunken Noodles will transport your taste buds to the bustling streets of Thailand.
In our household, Drunken Noodles hold a special place as one of our favorite comfort foods with a fiery twist. I still remember the first time we stumbled upon this dish at a local Thai restaurant and were instantly hooked by its intoxicating aroma and robust flavors. Determined to recreate the magic at home, we embarked on a culinary journey, experimenting with different ingredients and spice levels until we found the perfect balance. Now, whenever we whip up a batch of Drunken Noodles in our kitchen, it’s not just a meal—it’s a celebration of our love for bold and adventurous flavors.
Why These Spicy Noodles Shine: Drunken Noodles Unveiled
- Infuses the bold flavors of Thai cuisine with wide rice noodles and an array of fresh vegetables.
- Offers a customizable dish with options to add chicken, shrimp, tofu, or your favorite protein.
- Provides a spicy kick with Thai red chili paste, balanced by the sweetness of brown sugar and the umami of oyster sauce.
- Features aromatic Thai Holy Basil leaves, elevating the dish with their unique flavor profile.
Ingredients:
- 225g (8 oz) wide rice noodles
- 30ml (2 tablespoons) sesame oil (or canola oil)
- 2 shallots, chopped
- 2 carrots, thinly sliced
- 1 large chicken breast, chopped (or shrimp or tofu)
- 3 large cloves of garlic, minced
- 2.5ml (1/2 teaspoon) fresh minced ginger
- 1 zucchini, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 green onions, chopped
- 1 roma tomato, sliced
- 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped
For the sauce:
- 45ml (3 tablespoons) oyster sauce
- 80ml (1/3 cup) low sodium soy sauce
- 10ml (2 teaspoons) fish sauce
- 10ml (2 teaspoons) brown sugar
- 30ml (2 tablespoons) water
- 5ml (1 teaspoon) Thai red chili paste, more or less, to taste (or substitute sriracha or crushed red pepper flakes)
Instructions:
- Cook noodles according to package instructions. Drain and set aside.
- In a small bowl, mix together oyster sauce, soy sauce, fish sauce, brown sugar, water, and Thai red chili paste. Set aside.
- Heat 15ml (1 tablespoon) of oil in a wok or large skillet over high heat. Add shallots and carrots and cook for 2 minutes.
- Add another tablespoon of oil to the pan. Add chicken (or preferred protein) and season with pepper. Stir in minced garlic and ginger and cook for 10 seconds.
- Add bell pepper, zucchini, tomato, and the whites of the chopped green onion. Cook for 2 minutes.
- Add cooked noodles to the pan and pour the sauce over them. Toss and cook for a few minutes until warmed through.
- Remove from heat and stir in chopped basil.
- Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.
Notes: Feel free to customize this dish with your favorite vegetables or protein choices. Adjust the spice level by adding more or less Thai red chili paste according to your preference. Enjoy these Drunken Noodles as a satisfying and flavorful meal that’s sure to spice up your dinner routine
