Name: Drunken Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz wide rice noodles; 2 shallots, chopped; 2 carrots, thinly sliced; 1 zucchini, thinly sliced; 1 green bell pepper, thinly sliced; 1 roma tomato, sliced; 2 green onions, chopped (whites and greens separated); 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), roughly chopped; 1 large chicken breast, chopped (or shrimp or tofu); 3 large cloves of garlic, minced; ½ teaspoon fresh minced ginger; 2 tablespoons sesame oil (or canola oil); 3 tablespoons oyster sauce; 1/3 cup low sodium soy sauce; 2 teaspoons fish sauce; 2 teaspoons brown sugar; 2 tablespoons water; 1 teaspoon Thai red chili paste (or sriracha or crushed red pepper flakes, to taste)

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Introduction

Drunken Noodles is a vibrant and flavorful Thai stir-fry featuring wide rice noodles, fresh vegetables, and a savory sauce with a spicy kick. This dish is quick to prepare and perfect for a satisfying weeknight dinner.

A close-up view of a bowl filled with wide, flat orange-brown noodles mixed with chunks of cooked chicken, thin strips of red and green bell peppers, and slices of zucchini. There are small pieces of green onions and fresh basil leaves sprinkled on top, with some red chili flakes adding a pop of reddish color. The dish looks glossy, showing a light sauce coating all ingredients, and the bowl is white, sitting on a white marbled surface with wooden chopsticks beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz wide rice noodles
2 Tbsp 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
½ 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
3 Tbsp oyster sauce
1/3 cup low sodium soy sauce
2 teaspoons fish sauce
2 teaspoons brown sugar
2 Tbsp water
1 teaspoon Thai red chili paste (adjust to taste; or substitute sriracha or crushed red pepper flakes)

Instructions

Step 1: Cook the rice noodles according to the package instructions. Drain and set aside.
Step 2: In a small bowl, combine oyster sauce, soy sauce, fish sauce, brown sugar, water, and Thai red chili paste. Stir well and set the sauce aside.
Step 3: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the chopped shallots and sliced carrots; stir-fry for 2 minutes.
Step 4: Add the remaining tablespoon of oil to the pan. Then add the chopped chicken (or shrimp/tofu) and season with pepper. Cook until the protein is cooked through.
Step 5: Add the minced garlic and ginger to the pan and cook for about 10 seconds until fragrant.
Step 6: Add the sliced green bell pepper, zucchini, tomato, and the white parts of the green onions. Stir-fry for 2 minutes until the vegetables are tender-crisp.
Step 7: Add the cooked noodles to the pan and pour the prepared sauce over them. Toss everything together and cook for a few minutes until heated through and well combined.
Step 8: Remove from heat, then stir in the chopped basil leaves.
Step 9: Serve immediately, garnished with the remaining green onion and extra chili sauce, sriracha, or crushed red pepper flakes for added spice if desired.

Tips & Variations

Use tofu or shrimp instead of chicken for a different protein option.
If Thai Holy Basil is unavailable, regular sweet basil works well as a substitute.
Adjust the amount of chili paste to suit your preferred spice level.
For a gluten-free version, substitute oyster sauce and soy sauce with tamari or coconut aminos.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Avoid microwaving for the best texture.

How to Serve

A white bowl filled with wide, flat noodles in a light brown sauce forms the base layer, mixed with small pieces of cooked chicken that have a slightly browned texture. Scattered throughout are thin slices of green zucchini and crisp red bell pepper strips adding bright color. Over the top, there are finely chopped green onions and fresh green herbs providing a fresh and vibrant touch. The dish is sprinkled with small red chili flakes and black pepper, giving a speckled look of spices. The bowl sits on a white marbled surface with part of another similar bowl visible in the background photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Drunken Noodles vegetarian?

Yes, simply replace the chicken with tofu and use vegetarian oyster sauce or mushroom sauce to keep it vegetarian.

What noodles work best for this dish?

Wide rice noodles are traditional and ideal as they soak up the sauce well. If unavailable, flat rice noodles or even fresh linguine can be used in a pinch.