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Drunken Noodles

This Drunken Noodles recipe brings authentic Thai street food flavors to your kitchen, featuring wide rice noodles, fresh vegetables, and a perfect balance of heat and umami. It's a heartwarming dish that's easy to make and customize, ideal for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 550
Ingredients Method Notes

Ingredients
  

Noodles and Proteins
  • 1 lb fresh wide rice noodles Look for high-quality noodles that are soft and pliable but hold their shape when cooked.
  • 8 oz protein of your choice (chicken, shrimp, beef, or tofu) Choose what you love!
Aromatics and Vegetables
  • 4 to 5 cloves garlic Fresh garlic is key here, as it adds a robust aroma and flavor.
  • 1 to 3 units Thai chilies Adjust the number based on your spice tolerance.
  • 1 unit spur chili or 1/8 red bell pepper, chopped For added sweetness and a pop of color.
  • 2 oz carrots, cut in thin sticks These provide a satisfying crunch.
  • 2.8 oz Chinese broccoli If you can’t find it, feel free to substitute with regular broccoli.
  • 2 cups holy basil leaves Make sure to use fresh for the best flavor.
Sauce and Seasoning
  • 2 1/2 teaspoons sugar To balance the heat of the chilies.
  • dash units black or dark soy sauce Adds richness and color to the sauce.
  • 2 tablespoons julienned grachai (optional) This herb adds a unique flavor.
  • 2 stems young peppercorns, cut in small chunks (optional) Adds further depth to the dish.

Method
 

Preparation
  1. In a small bowl, combine soy sauce, sugar, and a splash of water. Stir to combine. Set aside.
  2. Separate the rice noodles into smaller bundles. Microwave for 60-90 seconds until soft but not mushy.
  3. In a mortar and pestle, pound the garlic and Thai chilies into a smooth paste.
Cooking
  1. Heat oil in a wok over medium-high heat. Add your chosen protein; cook until browned and cooked through (about 5 minutes). Remove from the wok and set aside.
  2. Add the chili-garlic paste to the hot wok. Stir for about 1 minute, letting the aroma fill your kitchen.
  3. Toss in the carrots and Chinese broccoli. Stir-fry for 30 seconds until they start to soften.
  4. Add the softened noodles to the wok. Drizzle with sauce and sprinkle sugar. Toss everything together, ensuring that the noodles become well-coated.
  5. Return your protein to the pan. Let everything sit for a few seconds before flipping lightly to create a bit of char and those crispy bits we all love.
  6. Just before serving, add the holy basil and toss everything together.

Notes

Leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat on the stove for the best results. If your noodles are too sticky, ensure they are slightly undercooked before adding them to the wok. For extra crispy noodles, let them sit for a couple of minutes without stirring before serving.