Thai Drunken Noodles

Experience the bold, fiery flavors of Thailand with this irresistible Thai Drunken Noodles recipe, a tantalizing stir-fry that’s as easy to make as it is delicious. Featuring tender wide rice noodles tossed with vibrant vegetables, aromatic garlic, and Thai basil, this dish is coated in a savory-sweet sauce made from soy, oyster, and fish sauces with a hint of dark soy for depth and color. Whether you choose juicy chicken, succulent shrimp, or protein-packed tofu, every bite bursts with flavor and just the right amount of heat from fresh red chilies. Ready in just 30 minutes, this one-pan meal is perfect for busy weeknights or impressing dinner guests. Garnished with lime wedges for a zesty finish, these "drunken" noodles are a true crowd-pleaser that will have everyone coming back for seconds. Perfectly suited for fans of bold, authentic Thai cuisine!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 oz wide rice noodles
• 2 tbsp vegetable oil
• 4 cloves garlic cloves, minced
• 2 red chili, finely chopped
• 8 oz chicken breast or shrimp (optional, can substitute tofu)
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup Thai basil leaves
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp dark soy sauce (for color)
• 1 tsp sugar
• 2 lime wedges (for garnish)

Directions

Step 1

Soak the wide rice noodles in warm water for about 30 minutes or until softened (refer to package instructions). Drain and set aside.

Step 2

In a small bowl, mix together soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Stir well to dissolve the sugar and set aside.

Step 3

Heat a wok or large skillet over medium-high heat. Add vegetable oil.

Step 4

Add minced garlic and chopped red chili to the hot oil. Stir-fry for about 30 seconds until fragrant.

Step 5

Add the chicken, shrimp, or tofu (if using). Stir-fry until fully cooked and lightly browned, about 3-5 minutes.

Step 6

Toss in the onion, red bell pepper, and carrot. Stir-fry for another 2-3 minutes until the veggies are tender but still crisp.

Step 7

Add the softened rice noodles to the wok. Pour the prepared sauce over the top and toss everything together, ensuring the noodles are well coated.

Step 8

Add the Thai basil leaves and stir-fry for an additional 1 minute until the leaves are wilted.

Step 9

Turn off the heat and transfer the Drunken Noodles to a serving platter.

Step 10

Serve hot with lime wedges on the side for extra tanginess.

Nutrition Facts

Serving size	1214.1 grams (1214.1g)

Amount per serving	% Daily Value*
Calories	1385

Total Fat 36.40g	47%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 16.90g
Cholesterol 193mg	64%
Sodium 5040mg	219%
Total Carbohydrate 170.20g	62%
Dietary Fiber 25.50g	91%
Total Sugars 22.60g
Protein 101.00g	202%

Vitamin D 11IU	57%
Calcium 663mg	51%
Iron 29mg	163%
Potassium 3379mg	72%

*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: 23.2%

Protein: 28.6%

Carbs: 48.2%