Name: Irresistible Street Style Thai Drunken Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz flat rice noodles; 2 tbsp vegetable oil; 4 cloves garlic, minced; 3 tbsp low-sodium soy sauce; 1 tbsp brown sugar; 1 cup bell peppers, sliced; 1 cup broccoli florets; 1 cup carrots, julienned; 8 oz boneless chicken or shrimp

Jump to Recipe

Introduction

Experience the bold and vibrant flavors of Thai street food with this irresistible Drunken Noodles recipe. Featuring tender rice noodles, fresh vegetables, and your choice of chicken or shrimp, this dish is a quick and satisfying meal that delights the taste buds.

A dark bowl filled with wide, glossy brown noodles mixed with pieces of golden-brown tofu and bright green leafy vegetables and snap peas, all coated in a shiny sauce. The noodles sit curled and layered unevenly, with tofu cubes scattered evenly throughout. The vegetables add a fresh pop of green among the warm brown tones, and small bits of red chili pepper and crushed peanuts are visible. The bowl is placed on a white marbled surface with some green chili peppers and a bowl of chili flakes in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz flat rice noodles
2 tbsp vegetable oil
4 cloves garlic, minced
3 tbsp low-sodium soy sauce
1 tbsp brown sugar
1 cup bell peppers, sliced
1 cup broccoli florets
1 cup carrots, julienned
8 oz boneless chicken or shrimp

Instructions

Step 1: Boil water in a large pot and cook flat rice noodles according to package instructions until al dente. Drain and set aside.
Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Step 3: Add minced garlic and sauté for about one minute until fragrant.
Step 4: Introduce the protein (chicken or shrimp) into the skillet and stir-fry until cooked through (3-5 minutes for chicken; 2-3 minutes for shrimp).
Step 5: Toss in bell peppers, broccoli, and carrots; stir-fry for another two minutes until slightly tender yet crisp.
Step 6: Add cooked noodles back into the skillet along with soy sauce and brown sugar. Toss everything together until well combined and heated through.

Tips & Variations

Use fresh flat rice noodles when possible for the best texture and flavor.
For a spicier version, add sliced chili peppers or a dash of chili flakes while cooking.
Swap chicken or shrimp with tofu to make this dish vegetarian-friendly.
Garnish with fresh Thai basil or cilantro to add extra aroma and color.

Storage

Store leftover drunken noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or microwave until warmed through to preserve texture.

How to Serve

A close-up top view of a black bowl filled with stir-fried wide flat noodles that are glossy and brown from sauce, mixed with crispy light brown tofu cubes scattered around. Bright green leafy vegetables and snap peas are mixed throughout, adding fresh color contrast, with some fresh herbs sprinkled on top. The bowl is placed on a white marbled surface, with whole green chili peppers visible in the blurred background and a small bowl of red chili sauce beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this recipe?

Yes, feel free to substitute or add vegetables like snap peas, mushrooms, or baby corn according to your preference and availability.

What makes this dish called “drunken noodles”?

The name “drunken noodles” is believed to come from the spicy and flavorful nature of the dish, which pairs well with drinks, or from the noodles being tossed in a flavorful sauce similar to how one might cook a quick meal after a night out.