Description
Spice up your dinner with this delicious Thai Drunken Noodles recipe. Made with tender rice noodles, chicken or tofu, and a flavorful sauce, this dish is sure to become a favorite in your home.
Ingredients
Scale
Rice Noodles:
- 8 ounces wide rice noodles
Stir-Fry:
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird chilies or 1 teaspoon red chili flakes (adjust to heat preference)
- 1/2 pound chicken breast or tofu, sliced
- 1 cup bell peppers, sliced
- 1/2 cup onion, sliced
- 1/2 cup Thai basil leaves
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon dark soy sauce (for color)
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
- Stir-Fry: Heat oil in a skillet, add garlic and chilies, stir-fry. Add chicken/tofu, cook until browned. Add bell peppers, onion, stir-fry.
- Prepare Sauce: In a bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and dark soy sauce.
- Combine: Add cooked noodles to the skillet, pour in the sauce. Stir-fry until coated and heated through.
- Finish: Stir in Thai basil, cook until wilted. Serve hot.
Notes
- Despite the name, there is no alcohol in Drunken Noodles.
- You can substitute Thai basil with regular basil.
- Adjust the heat level by using more or fewer chilies.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
