Description
Street Style Thai Drunken Noodles is a bold, spicy, and satisfying Thai stir-fry featuring wide rice noodles with fresh vegetables, aromatic herbs, and savory sauces. Ready in under 30 minutes, this dish brings the authentic, vibrant flavors of Thai street food to your kitchen. Perfect for a quick dinner, it is customizable for vegetarian, chicken, or seafood options and is cooked in a single pan for ease and minimal cleanup.
Ingredients
Scale
Noodles and Protein
- 200g wide rice noodles
- 200g protein of choice (chicken, tofu, beef, or shrimp)
Vegetables and Aromatics
- 1 cup bell peppers, chopped
- 1/2 cup onions, sliced
- 1/2 cup snap peas
- 3 cloves garlic, finely minced
- 2–3 fresh chili peppers, sliced (adjust to taste)
- 1/2 cup fresh Thai basil leaves
Sauces and Seasonings
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- Optional: 1 tsp palm sugar or brown sugar
Other
- 1 tbsp neutral cooking oil (vegetable or peanut oil)
- Water as needed for loosening sauce
Instructions
- Prep Your Ingredients: Soak the wide rice noodles in warm water until softened but still slightly firm to the bite. Prepare your protein by cutting it into bite-sized pieces. Chop the vegetables, mince the garlic, and slice the fresh chili peppers so everything is ready for quick cooking.
- Heat the Wok and Oil: Preheat a wok or large skillet over high heat. Add 1 tablespoon of cooking oil and swirl to coat the pan. The high heat will help create a desirable sear and smoky aroma known as ‘wok hei’.
- Sauté Garlic and Chilies: Add the minced garlic and sliced fresh chilies to the hot oil. Stir-fry quickly until fragrant but not burned, allowing their flavors to infuse the oil.
- Cook Your Protein: Add your chosen protein to the wok. Stir-fry until fully cooked through, allowing it to absorb the aromatic flavors from the garlic and chilies.
- Toss in Vegetables: Add chopped bell peppers, onions, and snap peas. Stir-fry briefly to keep the vegetables crisp and vibrant, providing an essential contrast in texture.
- Add Noodles and Sauces: Drain the soaked noodles and add them to the wok. Pour in soy sauce, oyster sauce, fish sauce, and a splash of water if needed. Toss rapidly to coat noodles evenly and help them soak up the sauces.
- Finish with Thai Basil: Turn off the heat and fold in fresh Thai basil leaves. Their delicate aroma will bloom beautifully, giving your dish its signature fragrance.
Notes
- Use high heat throughout cooking for authentic sear and flavors.
- Do not over-soak noodles to prevent mushiness; keep them slightly firm.
- Add Thai basil at the end to preserve its bright flavor and aroma.
- Continue stirring while cooking to avoid noodles sticking and ensure even cooking.
- Adjust chili spiciness gradually according to your taste preference.
- To make vegetarian, replace fish sauce with soy sauce and use tofu or mushrooms.
- Leftovers keep well refrigerated for up to 2 days; reheat in a hot skillet with a splash of water or oil.
- Freeze cooked protein and sauce separately for up to one month; noodles do not freeze well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 50 mg
Keywords: Thai drunken noodles, Pad Kee Mao, spicy noodles, Thai street food, stir-fry noodles, quick Thai recipe, gluten free noodles, Thai basil noodles