Drunken Noodles

Satisfy your craving for bold, vibrant flavors with this irresistible Drunken Noodles recipe, a beloved Thai street-food classic that's quick and easy to make at home. Tender rice noodles are stir-fried with succulent chicken or tofu, crisp bell peppers, and aromatic garlic and Thai bird’s eye chilies, delivering a perfect balance of heat and savory goodness. A rich sauce made with fish sauce, oyster sauce, and dark soy sauce coats every bite, while fresh Thai basil leaves add an herbaceous finish. Ready in just 35 minutes, this dish is perfect for a weeknight dinner, and the customizable spice level lets you tailor the heat to your liking. Serve with lime wedges for a zesty twist and enjoy a restaurant-quality meal at your own table!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams rice noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic
• 3 pieces Thai bird's eye chilies
• 200 grams chicken breast (or tofu for vegetarian)
• 1 medium onion, sliced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 3 tablespoons fish sauce
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 1 cup fresh Thai basil leaves
• 2 pieces lime wedges

Directions

Step 1

Soak the rice noodles in warm water for 30 minutes or until soft, then drain and set aside.

Step 2

In a large pan or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced Thai bird's eye chilies, stir-fry for about 30 seconds until fragrant.

Step 3

Add the sliced chicken or tofu to the pan and stir-fry until the chicken is cooked through or the tofu is golden, approximately 3-5 minutes.

Step 4

Add the sliced onion, red bell pepper, and green bell pepper to the pan. Stir-fry the vegetables for 2-3 minutes until they are just tender.

Step 5

In a small bowl, mix together the fish sauce, oyster sauce, soy sauce, dark soy sauce, and sugar. Pour this sauce over the stir-fry, stirring to combine.

Step 6

Add the soaked and drained rice noodles to the pan, tossing everything well to ensure the noodles are thoroughly coated with the sauce.

Step 7

Stir in the Thai basil leaves and cook for an additional minute, just until the basil is wilted.

Step 8

Serve hot with lime wedges on the side for squeezing over the noodles before eating. Adjust the level of spiciness by adding more chilies if desired.

Nutrition Facts

Serving size	(1288.5g)

Amount per serving	% Daily Value*
Calories	1208.6

Total Fat 35.0g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 16.9g
Cholesterol 170mg	0%
Sodium 6508.4mg	0%
Total Carbohydrate 139.8g	0%
Dietary Fiber 23.7g	0%
Total Sugars 22.1g
Protein 89.1g	0%

Vitamin D 26IU	0%
Calcium 628.2mg	0%
Iron 28.1mg	0%
Potassium 2757.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.6%

Protein: 29.0%

Carbs: 45.4%