Description
Spicy Drunken Noodles is a flavorful Thai stir-fry dish made with wide rice noodles, a spicy and savory sauce, and a variety of vegetables and protein like chicken, shrimp, or tofu. The dish is packed with bold flavors, a bit of heat, and aromatic herbs.
Ingredients
- 8 oz wide rice noodles
- 1 tbsp vegetable oil
- 1/2 lb chicken breast (sliced thinly) or shrimp
- 1 red bell pepper (sliced)
- 1/2 onion (sliced)
- 2 garlic cloves (minced)
- 2 Thai bird’s eye chilies (sliced) or more for extra heat
- 1/4 cup fish sauce
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1/4 cup Thai basil leaves
- 1 tbsp lime juice
- 1/4 cup water or chicken broth
- 1/2 tsp crushed red pepper flakes (optional, for extra spice)
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the chicken or shrimp and cook until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, add the onion, red bell pepper, and garlic. Stir-fry for 2-3 minutes until softened.
- Add the sliced bird’s eye chilies and cook for an additional 30 seconds.
- In a small bowl, mix together fish sauce, soy sauce, oyster sauce, brown sugar, and lime juice to create the sauce.
- Return the cooked protein (chicken or shrimp) to the pan, then add the cooked noodles, sauce mixture, and water or chicken broth. Stir everything together until evenly combined.
- Cook for another 2-3 minutes, letting the sauce soak into the noodles and the dish becomes hot.
- Remove from heat, and stir in fresh Thai basil leaves.
- Serve immediately with extra chili flakes if you want more heat.
Notes
- For a vegetarian version, use tofu instead of chicken or shrimp.
- Adjust the amount of bird’s eye chilies to your preferred spice level.
- For a gluten-free version, ensure you’re using gluten-free soy sauce and fish sauce.
- This dish is best served hot and fresh.