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Street Style Thai Drunken Noodles

Street Style Thai Drunken Noodles: Quick, Customizable Bliss

Experience the vibrant flavors of Street Style Thai Drunken Noodles, a quick and customizable dish that brings authentic Thai street food to your kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 12 ounces Wide Rice Noodles gluten-free noodles can be used as a substitute
For the Cooking
  • 2 tablespoons Vegetable Oil or any neutral oil
  • 3 cloves Garlic minced
For the Veggies
  • 1 cup Green Beans trimmed and cut
  • 1 large Red Bell Pepper sliced
  • 1 cup Fresh Basil Leaves Thai basil is ideal
  • 2-3 Thai Bird Chilies sliced, adjust according to spice preference
For the Sauces
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 1 tablespoon Oyster Sauce can be replaced with mushroom sauce for vegan option
  • 1 tablespoon Fish Sauce or substitute with soy sauce or coconut aminos for vegan option
  • 1 tablespoon Sugar optional depending on dietary preferences
For Finishing Touches
  • 1 Lime juiced
  • 1 Optional Protein chicken, shrimp, or tofu

Equipment

  • large non-stick skillet
  • Colander
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Cook the wide rice noodles according to the package instructions, usually boiling for about 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking.
  2. In a large skillet, heat vegetable oil over medium-high heat until it shimmers, about 1-2 minutes.
  3. Add minced garlic to the hot oil and sauté for about 30 seconds until fragrant and lightly golden.
  4. Toss in sliced red bell pepper and green beans, stir-frying for about 2-3 minutes until tender yet crisp.
  5. Add your chosen protein to the skillet and cook through for about 4-5 minutes, stirring frequently until fully cooked.
  6. In a separate bowl, mix soy sauce, oyster sauce, fish sauce, and sugar until well combined.
  7. Add the drained noodles to the skillet, pouring the sauce over the top. Toss gently for about 2-3 minutes until evenly coated and heated through.
  8. Stir in fresh basil leaves and sliced bird chilies, cooking for an additional minute.
  9. Squeeze lime juice over the noodles and toss for an even balance of flavor.
  10. Plate the Street Style Thai Drunken Noodles immediately, garnishing with extra basil if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 25IUVitamin C: 60mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water to keep them moist. Adjust spices according to preference.

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