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Thai Drunken Noodles

A quick and flavorful stir-fry featuring wide rice noodles, fresh basil, and your choice of protein, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Protein
  • 1 lb Protein (chicken, shrimp, or firm tofu) Cut into bite-sized pieces
  • 8 oz Wide rice noodles Fresh or dried; if dried, soak or boil per package directions
Vegetables and Aromatics
  • 2-3 cloves Garlic, minced
  • 1 cup Mixed vegetables (bell pepper, carrot, snap peas, or Thai eggplant)
  • 1 cup Fresh basil leaves Thai basil preferred
  • 1 handful Cilantro, roughly torn
Sauces and Oils
  • 2-3 tbsp Soy sauce Use low-sodium if preferred
  • 1-2 tbsp Oyster sauce Use vegetarian mushroom sauce for vegan
  • 1-2 tsp Chili paste or sauce Adjust to taste (sambal oelek or Sriracha work)
  • 1 Juice Juice of 1 lime
  • 2 tbsp Vegetable oil Or other neutral oil
Optional Garnishes
  • 1 handful Extra basil For garnish
  • 1 pieces Lime wedges For garnish
  • 1 handful Sliced chilies For garnish
  • 1 handful Crushed peanuts For garnish

Method
 

Preparation
  1. Cook wide rice noodles according to the package directions. Drain and toss with a little oil to prevent sticking; set aside.
  2. Warm a large skillet or wok over medium-high heat. Add vegetable oil and let it shimmer.
  3. Add minced garlic and stir-fry for about 30 seconds until fragrant, but not browned.
  4. Add chicken, shrimp, or tofu and stir-fry until fully cooked. Chicken should reach 165°F (74°C); shrimp should be opaque and curled; tofu should be golden.
  5. Toss in mixed vegetables. Stir-fry for 2–3 minutes until tender-crisp.
Cooking
  1. Push ingredients to one side, add noodles, then pour soy sauce, oyster sauce, and chili paste over everything.
  2. Stir vigorously so sauce evenly coats the noodles and ingredients. Cook for 1–2 minutes to heat through.
  3. Remove from heat and fold in torn basil, cilantro, and lime juice. Toss once more.
Serving
  1. Plate hot and garnish with extra herbs or chilies as desired.

Notes

For gluten-free, replace soy sauce with tamari and check oyster sauce for gluten-free labels. If you prefer softer noodles, soak dried noodles a bit longer, but avoid over-soaking.