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Drunken Noodles

A vibrant and customizable dish packed with flavors, combining chewy rice noodles, colorful vegetables, and savory sauces for a delightful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Noodles and sauces
  • 8 oz wide rice noodles Opt for fresh varieties if available.
  • 1/4 cup soy sauce The backbone of Asian cuisine.
  • 2 tablespoons oyster sauce Brings a touch of sweetness and richness.
  • 1 tablespoon chili sauce (optional) Adjust based on desired spice level.
Vegetables
  • 1 clove garlic, minced Finely minced for maximum flavor.
  • 1 cup broccoli florets Cooked until just tender.
  • 1 red bell pepper, sliced Adds color and crunch.
  • 1 cup bean sprouts Provides a refreshing bite.
  • 1 carrot julienned Adds slight sweetness.
Protein
  • 2 pieces chicken breasts, cooked and sliced (or tofu for vegetarian option) Ensure well-cooked and tender.
Cooking essentials
  • 2 tablespoons vegetable oil Light oil with a high smoke point.
  • Fresh leaves basil for garnish Brightens the dish.

Method
 

Preparation
  1. Cook the rice noodles according to package instructions until just tender, then drain and set aside.
  2. In a large pan or wok, heat the vegetable oil over medium-high heat until shimmering.
  3. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
  4. Toss in the sliced bell pepper, broccoli florets, and julienned carrot, stir-frying for about 5 minutes until they soften but still have some crunch.
  5. Add the cooked noodles, chicken (or tofu), bean sprouts, soy sauce, oyster sauce, and chili sauce if using. Gently toss to combine and cook for an additional 2-3 minutes.
  6. Garnish with fresh basil leaves before serving.

Notes

Prep ingredients ahead of time for quick cooking. Adjust sauces according to taste. Drunken Noodles can be frozen and stored for short-term use.