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To make delicious Street Style Thai Drunken Noodles, you need these key items: - 8 ounces wide rice noodles - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 1 inch ginger, grated - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 1 cup basil leaves (use Thai basil if you can) - 2 eggs, lightly beaten The right sauces make this dish pop. Use these condiments: - 3 tablespoons soy sauce - 2 tablespoons oyster sauce (or vegetarian oyster sauce) - 1 tablespoon chili paste (adjust based on your taste) - 1 teaspoon sugar - Salt and pepper to taste To add some flair to your dish, consider these toppings: - Lime wedges for a zesty kick - Extra basil leaves for fresh flavor - Crushed peanuts for added crunch These ingredients work together to create a dish that is both tasty and easy to make. Each component adds its own unique flavor, making your Drunken Noodles a hit! {{ingredient_image_1}} First, you need to cook the rice noodles. Boil water in a pot. Add 8 ounces of noodles and cook until they are al dente. This usually takes about 6-8 minutes. Drain the noodles and rinse them under cold water. Rinsing prevents them from sticking. Set the noodles aside while you prepare the rest of the dish. Now, heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat. Once hot, add 4 cloves of minced garlic and 1 inch of grated ginger. Sauté for about 30 seconds until fragrant. The aroma should fill your kitchen! Next, toss in 1 sliced red bell pepper, 1 cup of broccoli florets, and 1 cup of snap peas. Stir-fry these veggies for 3-4 minutes. You want them bright and slightly tender, but still crisp. Next, push the vegetables to one side of the wok. Pour in 2 lightly beaten eggs on the other side. Scramble the eggs until they are fully cooked. Then mix them with the vegetables. Now, add the cooked rice noodles to the wok. Stir everything together until combined. In a small bowl, mix 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of chili paste, and 1 teaspoon of sugar. Pour this sauce over the noodles and toss everything together. Cook for an additional 2 minutes on high heat. Finally, turn off the heat and toss in 1 cup of fresh basil leaves. Let them wilt from the heat. Season your dish with salt and pepper to taste. Serve your Street Style Thai Drunken Noodles hot, garnished with extra basil and lime wedges for a zesty kick! Enjoy your flavorful and easy dish! To get the best texture, cook your rice noodles until they are al dente. This means they should be soft but still firm when you bite into them. After cooking, rinse the noodles under cold water to stop the cooking. This helps prevent them from sticking together. If you want a bit of chewiness, you can toss the noodles in a little oil after rinsing. This will keep them nice and separate. The spice in Drunken Noodles comes from the chili paste. Start with one tablespoon and mix it into your sauce. Taste it, and if you want more heat, add a bit more. Everyone likes different spice levels, so feel free to adjust as you go. You can also add fresh chili slices for extra heat right before serving. Presentation makes your dish more appealing. Serve your Drunken Noodles hot right from the pan. Garnish with extra basil leaves for color and flavor. Add lime wedges on the side. A quick squeeze of lime adds a bright, zesty taste. If you like crunch, sprinkle some crushed peanuts on top. This adds texture and makes your dish even tastier. Pro Tips Perfect Noodle Texture: Make sure to cook the rice noodles just until al dente; they will continue to cook when added to the stir-fry. Vegetable Crunch: Stir-fry the vegetables until they are bright and still crisp for the best texture and flavor contrast. Customize Your Heat: Adjust the amount of chili paste according to your spice preference; start with a small amount and add more as needed. Basil Freshness: Add the basil at the end and off the heat to retain its vibrant color and aromatic flavor. {{image_2}} You can add protein to your Drunken Noodles for extra flavor and nutrition. Chicken adds a nice texture. Just slice it thin and cook it first in the hot oil. Tofu is a great choice for a veggie option. Use firm tofu, cut it into cubes, and sauté until golden. Shrimp also works well. Add it with the vegetables. Cook until the shrimp turns pink. Oyster sauce gives a rich flavor to Drunken Noodles. You can swap it for vegetarian oyster sauce, made from mushrooms. This keeps the dish vegan-friendly while still adding umami. Another option is to use soy sauce mixed with a bit of sugar. This gives a sweet and salty taste. You can change the veggies in your Drunken Noodles based on what you like or have. Try zucchini or carrots for added crunch. Seasonal vegetables like asparagus or spinach can add a fresh twist. Use what you have in your fridge to make it your own. The more colorful your dish, the more fun it is to eat! To store leftover drunken noodles, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. This keeps the flavors fresh and safe to eat. When reheating, add a splash of water. This helps steam the noodles and keeps them moist. Use a pan on low heat for even warming. Stir often to avoid sticking. You can also microwave them in 30-second bursts. Just cover the bowl to trap steam. If you want to freeze drunken noodles, pack them tightly in a freezer-safe container. Make sure to remove as much air as possible. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge. Reheat as mentioned earlier for the best taste. Street Style Thai Drunken Noodles burst with bold flavors. You taste garlic and ginger first. The soy sauce and oyster sauce add depth. Fresh basil gives a nice herbal note. Then, chili paste brings heat. This dish is a perfect mix of savory and spicy. Yes, you can use different noodles if you wish. Some people like to use egg noodles or even whole wheat noodles. Just make sure to cook them until they are al dente. This way, they won't get mushy in the sauce. I love serving Thai Drunken Noodles with lime wedges. The fresh lime juice brightens the dish. You can also add crushed peanuts for crunch. A side of spring rolls or soup works well too. These sides balance out the meal nicely. Drunken Noodles can be quite spicy, depending on the chili paste you use. If you like it mild, just add less chili paste. You can always taste and adjust as you cook. This makes it easy to get the heat just right for you. Now you know how to make Street Style Thai Drunken Noodles at home. We covered key ingredients, cooking steps, and helpful tips to get the texture just right. You learned about delicious variations and how to store or reheat leftovers. Remember, you can adjust spice levels and make it your own with different proteins or veggies. Cooking should be fun and tasty, so try out new ideas. Enjoy your noodles and impress your friends with this flavorful dish!

Street Style Thai Drunken Noodles

A flavorful and vibrant stir-fried noodle dish with vegetables, eggs, and aromatic sauces.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 8 ounces wide rice noodles
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 unit red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 cup basil leaves
  • 2 eggs lightly beaten
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon chili paste
  • 1 teaspoon sugar
  • to taste salt and pepper
  • for serving lime wedges

Instructions
 

  • Cook the rice noodles according to the package instructions until al dente. Drain and rinse them under cold water to prevent sticking. Set aside.
  • In a large wok or frying pan, heat the vegetable oil over medium-high heat.
  • Add the minced garlic and grated ginger to the hot oil, sautéing for about 30 seconds until fragrant.
  • Toss in the sliced red bell pepper, broccoli florets, and snap peas. Stir-fry for about 3-4 minutes, until the vegetables are bright and slightly tender but still crisp.
  • Push the vegetables to one side of the wok, and pour the beaten eggs into the other side. Scramble the eggs until fully cooked and then mix them with the vegetables.
  • Add the cooked rice noodles to the wok. Stir to combine all the ingredients well.
  • In a small bowl, mix together soy sauce, oyster sauce, chili paste, and sugar. Pour the sauce over the noodle mixture and toss everything together until well coated. Cook for an additional 2 minutes on high heat.
  • Turn off the heat and toss in the fresh basil leaves, allowing them to wilt from the residual heat.
  • Season with salt and pepper to taste.

Notes

Serve hot, garnished with extra basil leaves and lime wedges for a fresh squeeze of zesty flavor. Crushed peanuts can be added for extra crunch.
Keyword noodles, stir-fry, Thai cuisine, vegetarian option