Spicy Thai Drunken Noodles: Discover This Easy Recipe! Recipe
Spicy Thai Drunken Noodles is a vibrant and flavorful stir-fry dish featuring wide rice noodles tossed with a spicy, tangy sauce and a colorful mix of sautéed vegetables and protein. This easy-to-make recipe combines garlic, bell pepper, broccoli, snap peas, and your choice of chicken or tofu, finished with fresh basil and lime juice for a perfect balance of heat and freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Ingredients
Scale
Main 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)
Sauce and Seasonings
- 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
Garnish
- Fresh basil leaves
- Lime wedges for serving
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to the package instructions, typically by soaking or boiling until tender. Drain them well and set aside to prevent sticking.
- Sauté Aromatics: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onion, cooking for about 2 minutes until fragrant and slightly softened.
- Stir-Fry Vegetables: Add the bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are tender but retain a crisp texture.
- Add Protein: Incorporate the cooked chicken or tofu into the skillet and mix thoroughly to combine with the vegetables.
- Prepare and Pour Sauce: In a small bowl, whisk together soy sauce, oyster or mushroom sauce, fish or additional soy sauce, chili paste, and sugar. Pour this sauce over the stir-fried ingredients, stirring well to coat everything evenly.
- Toss in Noodles: Add the cooked rice noodles into the skillet, tossing gently to heat through and thoroughly combine with the sauce and stir-fried ingredients.
- Final Touch: Remove the skillet from heat and stir in fresh lime juice to add brightness and balance the flavors.
- Serve: Plate the drunken noodles hot, garnished with fresh basil leaves and accompanied by lime wedges for squeezing as desired.
Notes
- To make this dish vegetarian or vegan, substitute oyster and fish sauces with mushroom sauce and additional soy sauce.
- Adjust the chili paste quantity according to your spice tolerance.
- Fresh wide rice noodles work best, but dried noodles can be used if soaked properly before cooking.
- This dish is best enjoyed immediately for optimal texture and flavor.
- Adding other vegetables like carrots or baby corn can enhance the dish’s nutrition and color.
Keywords: Spicy Thai Drunken Noodles, Pad Kee Mao, Thai stir-fry, rice noodles, spicy noodle recipe, Thai cuisine, chicken noodle stir-fry, vegetarian Thai noodles
