Description
Spicy Thai Drunken Noodles dance with bold flavors and irresistible charm, bringing authentic street food magic straight to your kitchen. Fragrant basil, tender noodles, and zesty sauce promise a delicious adventure that will satisfy your craving for genuine Thai cuisine.
Ingredients
Scale
Protein:
- 0.5 pound boneless chicken breast (cut into strips)
Noodles and Sauce:
- 8 ounces (226 grams) wide rice noodles
- 1/3 cup (80 milliliters) low sodium soy sauce or liquid aminos
- 3 tablespoons oyster sauce
- 1 tablespoon Thai fish sauce
- 2 teaspoons honey or maple
- 2 tablespoons sesame oil or extra virgin olive oil
Vegetables and Herbs:
- 2 shallots (thinly sliced)
- 3 cloves garlic (minced or grated)
- 1–2 red Fresno peppers or jalapeño peppers (seeded and chopped)
- 4 green onions (chopped)
- 1 medium zucchini (cut into ribbons or chopped)
- 1 red bell pepper (thinly sliced)
- 2 carrots (cut into ribbons or chopped)
- 1 cup fresh Thai basil or regular basil (roughly chopped)
Instructions
- Prepare rice noodles according to package instructions, then thoroughly drain and set aside.
- Whisk together soy sauce, oyster sauce, fish sauce, honey, and water in a mixing bowl to create a unified sauce.
- Heat oil in a large skillet over medium heat until it shimmers and appears glossy.
- If using chicken, season with black pepper and sear until golden brown on all sides, approximately 4-5 minutes.
- Add shallots, minced garlic, sliced Fresno peppers, and green onions to the skillet. Sauté for 2-3 minutes until aromatics become fragrant and shallots turn translucent.
- Incorporate zucchini and bell peppers, cooking for an additional 5 minutes until vegetables soften and slightly caramelize.
- Pour prepared sauce into the skillet, increasing heat to medium-high and allowing mixture to bubble and reduce for about 5 minutes until sauce thickens and coats ingredients.
- Gently fold in cooked rice noodles, julienned carrots, and fresh basil leaves, tossing to ensure even coating and heating for 3-4 minutes.
- Transfer to serving plates, garnish with additional basil leaves, and serve immediately while hot and aromatic.
Notes
- Opt for wide rice noodles to capture authentic Thai street food texture and enhance the dish’s traditional flavor profile.
- Customize protein options by swapping chicken with tofu, shrimp, or beef to accommodate different dietary preferences and nutritional needs.
- Control spice levels by adjusting Fresno pepper quantity or removing seeds for a milder version, making the recipe adaptable for various heat tolerances.
- Use fresh Thai basil instead of regular basil to elevate the authentic taste and provide a more genuine aromatic experience in the final dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 315 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 45 mg