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Spicy Drunken Noodles

Spicy Drunken Noodles
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Spicy Drunken Noodles is a vibrant Thai dish featuring chewy wide rice noodles stir-fried with a bold, fiery sauce, fresh herbs, protein, and crisp vegetables. This quick and easy recipe balances heat, sweetness, and umami for a comforting yet exciting meal, perfect for any preference with customizable options.

Ingredients

Noodles

  • Wide rice noodles – 8 oz (about 225 g)

Aromatics & Spices

  • Garlic – 3 cloves, minced
  • Shallots – 2 small, minced
  • Fresh chili peppers – 2-3, chopped (adjust to taste)

Sauces & Seasonings

  • Soy sauce – 2 tbsp
  • Fish sauce – 1 tbsp (or soy sauce for vegetarian)
  • Oyster sauce – 1 tbsp
  • Sugar – 1 tsp

Protein

  • Chicken, tofu, shrimp, or beef – 8 oz (about 225 g), sliced or cubed

Vegetables

  • Bell peppers – 1 medium, sliced
  • Carrots – 1 medium, julienned

Herbs & Garnishes

  • Fresh Thai basil leaves – 1 cup
  • Crushed roasted peanuts (optional, for garnish)
  • Lime wedges (optional, for serving)
  • Chopped scallions or cilantro (optional)

Cooking Oil

  • Neutral oil (such as vegetable or canola oil) – 2 tbsp

Instructions

  1. Prepare the noodles: Soak or briefly boil the wide rice noodles until they are just tender but still firm to the bite. Drain well and set aside to prevent sticking.
  2. Make the sauce: In a small bowl, combine soy sauce, fish sauce, oyster sauce, and sugar. Adjust the quantities to achieve the preferred balance of salty, sweet, and umami flavors. Set aside.
  3. Stir-fry aromatics and protein: Heat oil in a large pan or wok over high heat. Quickly sauté minced garlic, shallots, and chopped fresh chili peppers until fragrant. Add your choice of protein and cook until just done, ensuring a nice sear for flavor.
  4. Add vegetables and noodles: Toss in the sliced bell peppers and carrots, stir-frying for 1–2 minutes to maintain a crisp-tender texture. Add the prepared noodles and pour the sauce over everything, stirring well for the noodles to absorb the flavors.
  5. Finish with Thai basil: Remove the pan from heat and gently toss in fresh Thai basil leaves. Stir just enough to let the basil release its aroma without wilting completely.

Notes

  • Use high heat to achieve the perfect sear and signature smoky “wok hei” flavor.
  • Do not over-soak noodles; they should be tender but firm to prevent mushiness.
  • Taste and adjust the sauce balance before adding to the noodles.
  • Always use fresh Thai basil and chili peppers for vibrant, authentic flavors.
  • Stir quickly and constantly during cooking to avoid noodles sticking and ensure even cooking.
  • For vegetarian or vegan versions, substitute fish sauce with soy sauce and use tofu or extra vegetables.
  • Garnish with crushed peanuts, lime wedges, scallions, or cilantro for extra flavor and texture.
  • Store leftovers airtight in the fridge for up to 3 days; add a splash of water or broth when reheating.
  • Freeze portions for up to one month; thaw overnight in the fridge before reheating gently.
  • Avoid microwaving leftovers to prevent sticky, uneven noodles.

Nutrition

Keywords: Spicy Drunken Noodles, Pad Kee Mao, Thai noodles, spicy Thai recipe, stir-fry noodles, gluten-free Thai, easy Thai dinner, vegetarian Thai option

Find it online: https://gourmetglazing.com/spicy-drunken-noodles/