Description
A flavorful and spicy Thai Drunken Noodles recipe featuring wide rice noodles stir-fried with garlic, bird’s eye chilies, fresh Thai basil, colorful bell peppers, onion, and your choice of chicken, shrimp, or tofu. This quick and vibrant dish delivers a perfect balance of savory, spicy, and sweet notes with soy sauce, oyster sauce, fish sauce, and a touch of sugar.
Ingredients
Noodles & Protein
- 8 oz (225 g) wide rice noodles, fresh or dried
- 8 oz (225 g) chicken breast or thigh, thinly sliced
- 8 oz (225 g) shrimp, peeled and deveined
- 8 oz (225 g) firm tofu, cubed
Vegetables & Aromatics
- 3 cloves garlic, minced
- 2 to 4 Thai bird’s eye chilies, chopped (adjust to taste)
- 1 medium bell pepper, sliced
- 1 small onion, sliced
- 1 cup packed fresh Thai basil leaves
Sauces & Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (vegetarian oyster sauce for meat-free version)
- 1 teaspoon fish sauce
- 1 teaspoon sugar
Cooking Oil
- 2 to 3 tablespoons cooking oil (vegetable or peanut oil)
Instructions
- Prepare Noodles and Ingredients: Soak or boil the wide rice noodles according to the package instructions until tender but still firm. Drain and set aside. Meanwhile, chop the garlic, bird’s eye chilies, bell pepper, onion, fresh Thai basil leaves, and your chosen protein (chicken, shrimp, or tofu) for quick assembly.
- Cook Protein: Heat 1 tablespoon of oil in a hot wok or skillet over high heat. Add the sliced chicken, shrimp, or cubed tofu and stir-fry until cooked through and lightly golden. Remove the cooked protein from the pan and set aside.
- Sauté Aromatics and Vegetables: Add another tablespoon of oil if needed to the same pan, then toss in the minced garlic and chopped bird’s eye chilies. Cook for about 30 seconds until fragrant. Add the sliced onion, bell pepper, and any additional vegetables you prefer. Stir-fry until the vegetables are slightly tender but still crisp.
- Combine Noodles and Sauce: Return the cooked protein to the pan with the sautéed vegetables. Add the drained rice noodles and pour in the soy sauce, oyster sauce, fish sauce, and sugar. Stir quickly and thoroughly to coat all ingredients evenly and allow the noodles to absorb the flavorful sauce.
- Finish with Fresh Basil: Turn off the heat and immediately toss in generous handfuls of fresh Thai basil leaves. Stir gently to release their aroma and infuse the dish, then serve the noodles hot for the best flavor experience.
Notes
- Adjust the number of bird’s eye chilies to control the spiciness according to your preference.
- Use fresh wide rice noodles if available for best texture, or soak dried noodles thoroughly before cooking.
- Vegetarian or vegan versions can be prepared by substituting oyster sauce with vegetarian oyster sauce and omitting fish sauce.
- Cooking protein separately helps keep textures distinct and avoids overcooking.
- Serve immediately as the fresh basil flavor is most prominent right after cooking.
