High Protein Stir-Fried Drunken Noodles

Loaded with bold flavors and a powerhouse of protein, these High Protein Stir-Fried Drunken Noodles are the ultimate weeknight dinner upgrade! Featuring tender chicken, succulent shrimp, and crispy cubes of tofu, this dish combines three protein-packed ingredients in a single savory skillet. Wide rice noodles soak up a rich, umami-packed sauce made with soy sauce, oyster sauce, and a touch of dark soy and fish sauce, all balanced with a hint of brown sugar. Fiery Thai bird’s eye chilies and fragrant Thai basil elevate the flavor profile, while vibrant red bell peppers and onions add texture and color. Quick and easy to prepare in just 30 minutes, this Thai-inspired recipe is an irresistible fusion of spice, sweetness, and comfort. Serve it hot, topped with fresh lime wedges for a tangy finish that ties it all together! Perfect for meal prep or impressing dinner guests, it’s a high-protein meal that doesn’t compromise on flavor or flair.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces wide rice noodles
• 6 ounces chicken breast, thinly sliced
• 6 ounces large shrimp, peeled and deveined
• 5 ounces firm tofu, cubed
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 pieces Thai bird’s eye chili, finely chopped
• 1 cup Thai basil leaves
• 1 medium red bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• 2 tablespoons water
• 2 pieces lime wedges (for serving)

Directions

Step 1

Soak the rice noodles in hot water for 8-10 minutes until softened but still firm to the bite. Drain and set aside.

Step 2

In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, fish sauce, brown sugar, and water. Stir well and set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

Step 4

Add the chicken and cook for 2-3 minutes until lightly browned but not fully cooked through.

Step 5

Add the shrimp and cook for another 2 minutes until pink and opaque. Remove the chicken and shrimp from the wok and set aside.

Step 6

In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the tofu cubes and cook for 2-3 minutes until lightly crispy on all sides. Remove the tofu and set aside.

Step 7

Add the minced garlic and chopped chilies into the wok and stir-fry for 30 seconds until fragrant.

Step 8

Add the sliced onion and red bell pepper, cooking for 2 minutes until slightly softened.

Step 9

Return the chicken, shrimp, and tofu to the wok, followed by the cooked rice noodles.

Step 10

Pour the prepared sauce over the noodles and toss everything gently to combine and evenly coat in the sauce.

Step 11

Add the Thai basil leaves and stir-fry for another minute until the basil is wilted and fragrant.

Step 12

Serve hot with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(1409.6g)

Amount per serving	% Daily Value*
Calories	1616.5

Total Fat 45.9g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 16.9g
Cholesterol 466.1mg	0%
Sodium 5311.1mg	0%
Total Carbohydrate 164.7g	0%
Dietary Fiber 24.8g	0%
Total Sugars 17.0g
Protein 145.4g	0%

Vitamin D 22.1IU	0%
Calcium 1702.6mg	0%
Iron 32.8mg	0%
Potassium 3312.7mg	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: 25.0%

Protein: 35.2%

Carbs: 39.8%