Transport your taste buds to the bustling streets of Thailand with our irresistible recipe for Better Than Takeout Thai Drunken Noodles. Bursting with vibrant flavors and aromatic spices, this dish is a perfect blend of sweet, savory, and spicy elements. Whether you’re a fan of tender chicken or prefer a vegetarian option, these noodles promise to satisfy your cravings and elevate your home cooking to restaurant-quality standards.
In our little family, Thai Drunken Noodles night is always a highlight of the week. It all started one rainy evening when we were craving something flavorful and comforting, reminiscent of our favorite Thai restaurant. I decided to try my hand at making drunken noodles at home, and the result was nothing short of spectacular. As the aroma of garlic, shallots, and Thai basil filled the kitchen, my husband couldn’t resist sneaking a taste straight from the skillet. From that moment on, it became a beloved tradition in our household. Whether we’re celebrating a special occasion or simply craving a taste of Thailand, these noodles never disappoint. With each forkful, we’re transported to the vibrant streets of Bangkok, savoring the rich flavors and spices that make Thai cuisine so unforgettable.
Why This Better Than Takeout Thai Drunken Noodles Are a Must-Try:
- Authentic Thai flavors made right in your own kitchen
- Customizable with your choice of protein or vegetarian options
- Bursting with fresh vegetables and aromatic herbs
- Quick and easy to make, perfect for busy weeknights
- Guaranteed to satisfy your cravings for takeout without leaving the house
Ingredients:
- 8 ounces wide rice noodles
- 1/3 cup low-sodium soy sauce or liquid aminos
- 3 tablespoons oyster sauce
- 1 tablespoon Thai fish sauce
- 2 teaspoons honey or maple syrup
- 2 tablespoons sesame oil or extra virgin olive oil
- 1/2 pound boneless chicken breast, cut into strips (optional)
- 2 shallots, thinly sliced
- 3 cloves garlic, minced or grated
- 1-2 red Fresno peppers or jalapeño peppers, seeded and chopped
- 4 green onions, chopped
- 1 medium zucchini, cut into ribbons or chopped
- 1 red bell pepper, thinly sliced
- 2 carrots, cut into ribbons or chopped
- 1 cup fresh Thai basil or regular basil, roughly chopped
Directions:
- Cook the rice noodles according to the package directions. Drain and set aside.
- In a bowl, combine the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup of water. Set aside.
- Heat the oil in a large skillet over medium heat. If using chicken, add it to the skillet and season with black pepper. Cook until browned on all sides.
- Add the shallots, garlic, Fresno peppers, and green onions to the skillet. Cook for 2-3 minutes, until the shallots are soft and the garlic is fragrant.
- Add the zucchini and bell peppers to the skillet. Cook for another 5 minutes, until the vegetables have softened.
- Pour the sauce into the skillet and bring to a boil over medium-high heat. Cook until the sauce coats the chicken and vegetables, about 5 minutes.
- Stir in the cooked noodles, carrots, and basil. Toss to combine, cooking for another 3-5 minutes until the sauce coats the noodles and everything is heated through.
- Serve the noodles warm, topped with additional basil for garnish. Enjoy!
Notes:
- Feel free to customize this recipe with your favorite protein, such as shrimp, tofu, or beef.
- Adjust the level of spiciness by adding more or fewer Fresno peppers, according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
- For a vegetarian version, omit the chicken and use vegetable broth instead of water in the sauce.
