Nut-Free Drunken Noodles

Transform your weeknight dinners with Nut-Free Drunken Noodles, a Thai-inspired dish brimming with bold flavors and fresh ingredients that everyone can enjoy. This savory recipe swaps out peanuts for a nut-free savory-sweet sauce made with soy sauce, oyster sauce, and a hint of fish sauce, perfectly coating chewy rice noodles. Tender slices of chicken breast, crisp bell peppers, vibrant broccoli, and carrots add a rainbow of color and texture, while fragrant Thai basil infuses every bite with a unique, aromatic twist. Ready in just 35 minutes, this quick and easy stir-fry is the perfect solution for a healthy, hassle-free meal. Garnish with fresh lime wedges for a zesty finish, and let the flavors transport you straight to the bustling streets of Thailand—minus the peanuts. Ideal for those seeking nut-free Thai recipes or better-for-you comfort food!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 8 oz boneless chicken breast, sliced thinly
• 1 medium red bell pepper, sliced
• 1 cup broccoli florets
• 1 large carrot, julienned
• 0.5 cup Thai basil leaves
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 0.5 tsp red chili flakes
• 1 whole lime, cut into wedges

Directions

Step 1

Begin by soaking the rice noodles according to the package instructions until they are al dente. Drain and set aside.

Step 2

In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.

Step 3

Add the sliced chicken breast to the wok and stir-fry for 3-4 minutes until the chicken is cooked through and slightly browned.

Step 4

Add the red bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Step 5

In a small bowl, combine the soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, and red chili flakes. Mix well.

Step 6

Add the drained noodles to the wok, followed by the sauce mixture. Toss everything together to combine well, ensuring the noodles are coated in the sauce.

Step 7

Add the Thai basil leaves and gently mix into the noodles, allowing the basil to wilt slightly.

Step 8

Transfer the drunken noodles to serving plates and serve immediately, garnished with lime wedges on the side.

Nutrition Facts

Serving size	1083.2 grams (1083.2g)

Amount per serving	% Daily Value*
Calories	1107

Total Fat 35.80g	46%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 16.90g
Cholesterol 193mg	64%
Sodium 5757mg	250%
Total Carbohydrate 107.90g	39%
Dietary Fiber 17.70g	63%
Total Sugars 15.90g
Protein 93.40g	187%

Vitamin D 11IU	57%
Calcium 422mg	32%
Iron 18mg	97%
Potassium 2074mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.6%

Protein: 33.1%

Carbs: 38.3%