Description
Spicy, bold, and bursting with flavor, these Thai Drunken Noodles are the perfect answer to weeknight cravings or quick dinner ideas. Made with wide rice noodles, Thai basil, garlic, chilies, and a savory-sweet sauce, it’s a fiery favorite that’s easy to cook at home in just 30 minutes.
Ingredients
Scale
- 200g wide rice noodles
- 1 cup Thai basil leaves
- 6 cloves garlic, minced
- 4 Thai bird’s eye chilies, crushed
- 2 small shallots, thinly sliced
- 200g chicken, shrimp, tofu, or beef (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
Instructions
- Soak dried rice noodles in warm water for 30–45 minutes until soft. If using fresh, gently separate them.
- Crush garlic and chilies in a mortar and pestle or finely mince. Set aside.
- Slice shallots and prepare protein, patting it dry for stir-frying.
- Mix soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar in a bowl. Set aside.
- Heat oil in a hot wok. Stir-fry garlic and chili for 20 seconds until fragrant.
- Add protein and cook through. Remove from wok and set aside.
- Add shallots and noodles to the wok, tossing quickly over high heat.
- Pour in the sauce, add protein back in, and stir until everything is coated.
- Toss in Thai basil, stir until wilted, then remove from heat.
- Serve hot and garnish with extra basil leaves if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Thai Drunken Noodles, Stir-fry, Thai cuisine