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–+ servings
Drunken Noodles

Savor Authentic Drunken Noodles in Just 30 Minutes

Experience the bold flavors of Drunken Noodles, a quick and customizable Thai dish that comes together in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 ounces Wide Rice Noodles or linguini as a substitute
For the Sauce
  • 3 tablespoons Oyster Sauce
  • 2 tablespoons Low Sodium Soy Sauce or regular if sodium isn't a concern
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Brown Sugar
  • 1/2 cup Water to adjust consistency
  • 1 tablespoon Thai Red Chili Paste adjust for spice preference
For the Stir-Fry
  • 2 tablespoons Sesame Oil or canola oil
  • 2 pieces Shallots sliced
  • 2 medium Garlic minced
  • 1 tablespoon Fresh Minced Ginger preferably fresh
For the Vegetables
  • 1 cup Carrots sliced thinly
  • 1 cup Zucchini sliced thinly
  • 1 medium Green Bell Pepper sliced
  • 2 medium Roma Tomatoes sliced
  • 4 stalks Green Onions use both white and green parts
  • 1 cup Thai Holy Basil Leaves regular basil can substitute

Equipment

  • Wok
  • skillet
  • small bowl

Method
 

Step-by-Step Instructions for Drunken Noodles
  1. Cook the wide rice noodles according to package instructions, typically around 8-10 minutes in boiling water. Drain and rinse under cold water.
  2. In a small bowl, whisk together the oyster sauce, low sodium soy sauce, fish sauce, brown sugar, water, and Thai red chili paste until well combined.
  3. Heat sesame oil in a large wok over high heat. Add sliced shallots and carrots, sauté for about 2 minutes.
  4. Add your choice of protein with a pinch of salt and pepper. Cook for 3-5 minutes until fully cooked.
  5. Add minced garlic and ginger, stirring for about 10 seconds, then add bell pepper, zucchini, tomatoes, and the white parts of green onions. Stir-fry for an additional 2 minutes.
  6. Add the noodles and sauce mixture to the wok, tossing everything together over high heat for another 2-3 minutes.
  7. Remove from heat and fold in fresh Thai basil leaves.
  8. Plate hot, garnishing with remaining green onions and a drizzle of extra chili sauce.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 200IUVitamin C: 60mgCalcium: 4mgIron: 15mg

Notes

For best results, prep all ingredients before starting to cook, and adjust the spice level to your preference.

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