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Spicy Thai Drunken Noodles is a quick and satisfying stir-fry dish made predominantly with wide rice noodles. The name “Drunken Noodles” is thought to originate from the dish's robust flavor that pairs perfectly with a cold beer, making it an ideal option for late-night indulgence. However, there are several theories regarding the name, with some suggesting it refers to the notion that the dish is so spicy it could “wake you up” or even that it was initially created for those who had enjoyed a few drinks.

Thai Drunken Noodles

Discover the vibrant flavors of Spicy Thai Drunken Noodles, a beloved street food that brings the essence of Thai cuisine to your kitchen. With its wide rice noodles, fresh vegetables, aromatic Thai basil, and a perfect blend of sweet, sour, salty, and spicy flavors, this dish offers a culinary adventure. Easy to prepare and customizable to your taste, it's ideal for any occasion. Join the world of Thai cooking and enjoy a delightful bite of culture today!
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Ingredients
  

For the Noodles:

8 oz wide rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1 small onion, sliced

1 red bell pepper, sliced

1 cup Thai basil leaves

1-2 Thai bird's eye chilies, sliced (adjust to taste)

1 cup broccoli florets

1 cup bean sprouts

For the Sauce:

3 tablespoons soy sauce

2 tablespoons oyster sauce (or vegetarian oyster sauce)

1 tablespoon dark soy sauce (for color)

1 tablespoon fish sauce (or soy sauce for vegetarian)

1 tablespoon brown sugar

1 tablespoon lime juice

Instructions
 

Prepare the Noodles:

    - Cook the rice noodles according to package instructions until tender. Drain and rinse under cold water to prevent sticking. Set aside.

      Make the Sauce:

        - In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, fish sauce, brown sugar, and lime juice. Adjust the flavors according to your preference and set aside.

          Sauté the Aromatics:

            - Heat the vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the minced garlic and sliced onion. Stir fry for about 1-2 minutes until fragrant.

              Add Vegetables:

                - Toss in the sliced red bell pepper, broccoli florets, and sliced bird's eye chilies. Stir-fry for an additional 3-4 minutes until the vegetables are tender but still vibrant and crispy.

                  Combine with Noodles:

                    - Add the cooked rice noodles to the wok, stirring well to combine with the vegetables. Pour in the sauce mixture over the noodles. Stir-fry everything together for about 2-3 minutes until the noodles are heated through and well coated with sauce.

                      Finish with Basil:

                        - Finally, fold in the Thai basil leaves and bean sprouts, cooking for another minute until the basil is wilted but still bright green.

                          Serve:

                            - Adjust seasoning to taste, and serve hot with additional lime wedges on the side for extra zing!

                              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings