Street Style Thai Drunken Noodles for a Flavorful Feast

Experience the vibrant flavors of Street Style Thai Drunken Noodles, a quick and customizable dish that brings the essence of Thai street food to your kitchen.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Noodles

8 oz Wide Rice Noodles Feel free to swap with gluten-free options

For the Sauce

2 tbsp Vegetable Oil Essential for sautéing; sesame oil can be a great flavor-enhancer too.
2 tbsp Soy Sauce Choose gluten-free soy sauce for dietary restrictions.
1 tbsp Oyster Sauce Mushroom sauce works well for a vegetarian alternative.
1 tbsp Fish Sauce Try coconut aminos for a vegan-friendly version.
1 tbsp Sugar Honey or agave syrup are good alternatives.

For the Aromatics and Veggies

3 cloves Garlic Fresh garlic is best, but you can use garlic powder if necessary.
1 medium Red Bell Pepper Sliced; other bell peppers can substitute if needed.
1 cup Green Beans Trimmed and cut; snap peas or broccoli make great alternatives.
1 cup Fresh Basil Leaves Thai basil is ideal, but Italian basil can work too.
2-3 pieces Thai Bird Chilies Sliced; modify the amount based on your heat level tolerance.

Optional Protein Choices

1 cup Protein of Choice Chicken, shrimp, or tofu enhances the meal’s substance.

For the Finishing Touches

1 medium Lime Juiced; lemon juice is a suitable substitute.

Equipment

large skillet or wok

Method

Step‑by‑Step Instructions

Prepare the wide rice noodles according to package instructions, usually boiling them for about 6-8 minutes until al dente. Drain and rinse under cold water.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat for about 1-2 minutes.
Add minced garlic and sauté for roughly 30 seconds until fragrant and slightly golden.
Add sliced red bell pepper and green beans, stir-frying for 2-3 minutes until vibrant and just tender.
If adding a protein, cook it for 3-5 minutes until cooked through and no longer pink in the center.
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, and sugar until combined.
Add the cooked noodles and pour the sauce over the top. Gently toss everything together for 1-2 minutes.
Sprinkle in fresh basil leaves and sliced Thai bird chilies, stirring for another minute.
Squeeze lime juice over the dish, mixing in to brighten and balance the flavors.
Transfer the noodles to serving dishes, garnishing with extra basil leaves and lime wedges. Serve immediately while hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 40mgCalcium: 6mgIron: 10mg

Notes

Using fresh ingredients enhances the flavor. Adjust chili quantity based on your spice tolerance. Marinate protein for deeper flavor if desired. Store leftovers in an airtight container for up to 3 days.

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