Drunken Noodles
Today, we’re diving fork-first into a plate of pure satisfaction—Drunken Noodles. If you haven’t crossed paths with this spicy, savory, and wonderfully chaotic Thai dish, it’s high time. Imagine the perfect tangle of wide rice noodles, sweet bell peppers, and plenty of basil and garlic all mingling in a feisty sauce that’s practically designed to be paired with a chilled drink. Trust me, these noodles are wild, just like a good night out—minus the questionable dance moves.
Let me tell you, these noodles have become a bit of a legend in our household. They’re our go-to when we’re craving something fast, flavorful, and just a tad rebellious. My husband swears it’s the only way to transform a long day into a mini escape. The first time I made them, I’d just watched way too much “Top Chef” and felt inspired. Since then, even the kids have learned to love their slight kick. It’s the kind of recipe that quickly turns into a family ritual—one you can rely on to shake things up when leftover casserole just won’t cut it.
Why You’ll Love This Drunken Noodles
– It’s like a flavor vacation to Thailand without leaving your kitchen. Who doesn’t need that?
– Super flexible—throw in the veggies you have wilting in the fridge.
– Uses pantry staples in a unique way that feels fancy-fancy, but is totally doable.
– The level of spice will surprise you in the best way, but you can always dial it back if it gets too real.
This Drunken Noodles recipe was absolutely delicious and surprisingly easy to whip up on a weeknight! The sauce had just the right balance of heat and sweetness, and the wide rice noodles soaked up all that flavor beautifully. I’ll definitely be making this one again soon!
How to Make It
Alright, friends, buckle up. To rock these Drunken Noodles, first get those rice noodles soaking. The trick? Lukewarm water. Not cold, not hot. It’s like Goldilocks found her perfect noodle bath. Meanwhile, you whip up that zesty sauce with soy, fish sauce, maybe a splash of oyster sauce if you’re feeling bold, and a healthy spoonful of sugar. Next, it’s all about the sizzle—stir-fry the chopped garlic and chilies until they’re fragrant enough that your neighbors come knocking. Add your chicken, tofu, or whatever protein is calling your name, and let it pretend it’s at a fancy BBQ. In goes the prepped veggies, then the noodles, and toss it like you’re giving it some love. Toss fresh basil at the end for that final punch.
Ingredient Notes
– Rice Noodles: I went too hot once. Please use lukewarm water to soak them. Singed noodle drama ain’t fun.
– Thai Basil: Skip this, and miss out on its aromatic dreams. Trust me, it’s worth the hunt.
– Soy Sauce: Regular or light can work. One time, low sodium made it feel like dieting noodles—avoiding that now.
Recipe Steps
1. Soak rice noodles in lukewarm water until pliable.
2. Mix soy sauce, fish sauce, oyster sauce, and sugar in a bowl.
3. Heat oil in a large pan, add garlic and chilies, frying until aromatic.
4. Add protein of choice, cooking until done.
5. Throw in vegetables, stir-frying for a minute or two.
6. Add noodles and sauce; toss everything briskly and finish with basil leaves.
What to Serve It With
These noodles are a standalone wonder but offer them up with some crispy spring rolls or a light cucumber salad for added punch.
Tips & Mistakes
– Test the spice level before drenching your noodles—you can always add, never subtract.
– Tongs are your noodle friends; they help with the wild rides.
Storage Tips
Stash leftovers in the fridge in an airtight container, and they’ll be okay for a couple of days. If it sparks joy, eat them cold. They’re surprisingly delightful at breakfast too, cold or zapped in the microwave.
Variations and Substitutions
Experimentation encouraged! Sub chicken for shrimp, swap spinach for basil in desperation, or honey when you’ve run out of sugar. I’ve scoured the pantry at midnight and always find a way to make it work.
Frequently Asked Questions
Remember it later
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Drunken Noodles
Ingredients
Main Ingredients
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 1 cup chicken breast sliced thinly
- 1 cup bell pepper sliced
- 1 cup baby bok choy chopped
- 3 tbsp soy sauce preferably dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp Thai chili paste adjust to taste
Instructions
Preparation Steps
- Soak the wide rice noodles in warm water for 20 minutes until soft, then drain.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté until fragrant.
- Add the sliced chicken breast and cook until no longer pink, about 3-4 minutes.
- Add bell pepper and baby bok choy; stir-fry for 2-3 minutes until vegetables are tender-crisp.
- In a small bowl, mix soy sauce, oyster sauce, brown sugar, and Thai chili paste. Pour over the chicken and vegetables.
- Add the drained noodles to the pan and toss everything together, cooking for another 2-3 minutes until heated through.
- Serve hot, garnished with fresh basil or cilantro if desired.
Notes
Featured Comments
“Made this last night and it was family favorite. Loved how the sweet treat came together.”
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“New favorite here — so flavorful. vibrant was spot on.”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“This saucy recipe was so flavorful — the fresh catch really stands out. Thanks!”
“This savory recipe was family favorite — the juicy really stands out. Thanks!”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
“Made this last night and it was will make again. Loved how the playful came together.”
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
