Go Back
–+ servings
Spicy Thai Drunken Noodles

Spicy Thai Drunken Noodles You Can Whip Up in 30 Minutes

Spicy Thai Drunken Noodles offer a vibrant, quick dish perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Wide Rice Noodles Feel free to switch with vermicelli for a unique texture.
For the Sauce
  • 3 tbsp Soy Sauce Use gluten-free soy sauce to cater to dietary restrictions.
  • 3 tbsp Oyster Sauce Use Mushroom Sauce for vegetarian option.
  • 1 tbsp Fish Sauce Opt for additional soy sauce if avoiding fish.
  • 1 tbsp Chili Paste Adjust to taste; fresh chilies can add more heat.
  • 2 tsp Sugar Honey or agave is a great natural alternative.
  • 2 tbsp Lime Juice Lemon juice can serve as a substitute.
For the Vegetables
  • 2 tbsp Vegetable Oil Peanut or coconut oil adds flavor.
  • 3 cloves Garlic Minced, fresh garlic is best.
  • 1 small Onion Sliced; yellow and red onions work well.
  • 1 whole Bell Pepper Sliced; any color works.
  • 1 cup Broccoli Florets Can replace with green beans or snap peas.
  • 1 cup Snap Peas Frozen peas can be used if fresh aren’t available.
For the Protein
  • 1 cup Cooked Chicken Sliced; or use Tofu for the vegetarian option.
For Garnishing
  • 1 cup Fresh Basil Leaves Thai basil brings a unique flavor.
  • 2 whole Lime Wedges Serve on the side for garnish.

Equipment

  • large pot
  • Colander
  • large skillet
  • Wok
  • small bowl

Method
 

Step-by-Step Instructions
  1. Bring a large pot of water to a boil. Cook the wide rice noodles according to package instructions for 5-7 minutes until al dente. Drain and rinse under cold water.
  2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add minced garlic and sliced onion, cooking for about 2 minutes until fragrant.
  3. Add sliced bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry for 3-4 minutes, ensuring they remain tender yet crisp.
  4. Stir in cooked chicken or well-pressed tofu. Cook together for another 2-3 minutes.
  5. In a small bowl, whisk together soy sauce, oyster or mushroom sauce, fish sauce or additional soy sauce, chili paste, and sugar. Pour over stir-fried ingredients.
  6. Gently add reserved noodles to the skillet, tossing for 2-3 minutes to ensure they're evenly coated.
  7. Remove from heat and stir in the fresh lime juice. Serve hot, garnished with fresh basil leaves and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 20IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

Ensure the noodles are drained well to prevent sogginess and adjust the spice level according to your taste buds.

Tried this recipe?

Let us know how it was!