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Thai Drunken Noodles

Thai Drunken Noodles
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Thai Drunken Noodles are a bold and spicy stir-fry dish featuring wide rice noodles tossed with garlic, shallots, bird’s eye chilies, fresh Thai basil, and a savory blend of soy, oyster, and fish sauces. This vibrant, flavorful recipe comes together quickly, balancing heat, umami, and fresh herbs for a delightful meal perfect for weeknights or entertaining.

Ingredients

Scale

Noodles

  • 8 oz wide rice noodles

Aromatics

  • 3 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 2–3 bird’s eye chilies, finely chopped (adjust to taste)

Fresh Herbs

  • 1 cup fresh Thai basil leaves

Sauces and Seasonings

  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce (use mushroom soy sauce or omit for vegetarian)

Protein

  • 8 oz chicken, shrimp, tofu, beef, or pork (your choice), sliced or cubed

Vegetables

  • 1 bell pepper, sliced
  • 1 small onion, sliced
  • 1 cup leafy greens (such as spinach or kale)

Other

  • 2 tbsp neutral cooking oil (vegetable or peanut oil)
  • Water, splash as needed

Instructions

  1. Prepare the noodles: Soak or boil the wide rice noodles according to package instructions until they are just soft but still slightly firm. Drain and set aside to prevent sogginess during stir-frying.
  2. Heat the wok and oil: Warm a wok or large skillet over high heat. Add the neutral cooking oil and let it heat until shimmering, essential for quick cooking and vibrant flavors.
  3. Sauté aromatics and chilies: Add minced garlic, sliced shallots, and finely chopped bird’s eye chilies to the hot oil. Stir rapidly to release their fragrant oils without burning them.
  4. Add protein and vegetables: Add your choice of protein into the wok, stir-frying until nearly cooked through. Then toss in the bell pepper, onion, and leafy greens to maintain their crunch and color.
  5. Incorporate noodles and sauces: Add the prepared noodles to the wok. Pour in soy sauce, oyster sauce, fish sauce, and a splash of water if needed. Toss everything together thoroughly to coat the noodles evenly with the sauce.
  6. Finish with Thai basil: Turn off the heat and add a generous handful of fresh Thai basil leaves. Toss gently just enough to wilt the basil and infuse its flavor throughout the dish.

Notes

  • Use fresh ingredients like Thai basil and bird’s eye chilies for authentic flavor.
  • Do not overcook noodles to avoid mushy texture; keep them slightly firm.
  • Cook on high heat to quickly sear ingredients and keep flavors vibrant.
  • Adjust the chili quantity to customize spice level.
  • Taste and balance the sauces to prevent overpowering saltiness or sweetness.
  • Substitute tofu and mushroom soy sauce for a vegetarian version.
  • Use tamari or coconut aminos for a gluten-free dish.
  • Add extra veggies like snap peas, baby corn, or carrots for more texture and nutrition.

Nutrition

Keywords: Thai Drunken Noodles, Pad Kee Mao, spicy Thai noodle stir-fry, gluten-free Thai recipe, quick Thai dinner, stir-fry noodles

Find it online: https://recipesemilly.com/thai-drunken-noodles/