Name: Spicy Thai Drunken Noodles: Discover This Easy Recipe! Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 8 ounces wide rice noodles; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1 small onion, sliced; 1 bell pepper, sliced (any color); 1 cup broccoli florets; 1 cup snap peas; 1 cup cooked chicken, sliced (or tofu for a vegetarian option); 3 tablespoons soy sauce; 2 tablespoons oyster sauce (or mushroom sauce for vegetarian); 1 tablespoon fish sauce (or additional soy sauce for vegetarian); 1 tablespoon chili paste (adjust to taste); 1 teaspoon sugar; 1 tablespoon lime juice; Fresh basil leaves; Lime wedges for serving

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Introduction

Spicy Thai Drunken Noodles are a vibrant, flavorful stir-fry that’s quick and easy to prepare. Loaded with fresh vegetables, savory sauce, and your choice of protein, this dish delivers a perfect balance of heat, tang, and umami in every bite.

A close-up view of a pan filled with glossy flat rice noodles that are light brown from being stir-fried, mixed with small pieces of scrambled egg, bright red bell pepper chunks, and dark green fresh basil leaves scattered on top. The noodles look soft and slightly curled with some areas showing a golden-brown caramelized texture. The pan sits on a white marbled surface, and the dish has a warm, inviting appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces wide rice noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, sliced
1 bell pepper, sliced (any color)
1 cup broccoli florets
1 cup snap peas
1 cup cooked chicken, sliced (or tofu for a vegetarian option)
3 tablespoons soy sauce
2 tablespoons oyster sauce or mushroom sauce for vegetarian
1 tablespoon fish sauce or additional soy sauce for vegetarian
1 tablespoon chili paste, adjust to taste
1 teaspoon sugar
1 tablespoon lime juice
Fresh basil leaves for garnish
Lime wedges for serving

Instructions

Step 1: Cook the rice noodles according to package instructions. Drain and set aside.
Step 2: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced onion, sautéing for about 2 minutes until fragrant.
Step 3: Add the bell pepper, broccoli, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Step 4: Add the cooked chicken (or tofu) to the skillet and stir to combine.
Step 5: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, chili paste, and sugar. Pour this sauce over the stir-fry, stirring well to coat everything evenly.
Step 6: Add the cooked rice noodles to the skillet and toss everything together until the noodles are heated through and well coated with the sauce.
Step 7: Remove from heat and stir in the lime juice.
Step 8: Serve hot, garnished with fresh basil leaves and lime wedges on the side.

Tips & Variations

Use wide rice noodles labeled as “drunken noodles” or “sen yai” for the best texture.
Adjust the chili paste to your preferred spice level to avoid overwhelming heat.
For a vegetarian version, substitute chicken with firm tofu and use mushroom sauce in place of oyster sauce.
Add other vegetables like carrots or baby corn for extra color and crunch.
To deepen flavor, marinate the protein with a bit of soy sauce and garlic before cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to prevent the noodles from becoming mushy. Avoid microwaving if possible, as it can make the noodles dry or overly soft.

How to Serve

A bowl filled with stir-fried flat rice noodles in a glossy brown sauce forms the base layer, mixed with pieces of cooked egg scattered throughout. Bright green basil leaves and strips of translucent white onion are spread evenly across the noodles, adding fresh green and pale tones. A few slices of vivid red chili peppers are placed on top, creating a contrast with the dark sauce. Two lime wedges rest on the edge of the black bowl, showing their bright green color and juicy texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes. Use gluten-free soy sauce and oyster sauce alternatives to make the dish safe for gluten-sensitive diets. Also, ensure the rice noodles are gluten-free by checking the packaging.

What can I use instead of fish sauce?

If you prefer a vegetarian or vegan option, substitute fish sauce with additional soy sauce or a splash of tamari. Mushroom sauce also adds a nice umami flavor.