Street Style Thai Drunken Noodles
Thai Drunken Noodles is a vibrant and flavorful dish that beautifully combines a variety of fresh vegetables and rice noodles with savory sauces, creating an explosion of taste that can transport you straight to the bustling streets of Thailand. This delightful recipe is not only delicious but also easy to make at home, making it a perfect option for weeknight dinners or special gatherings.
Why Make This Recipe
There are countless reasons to whip up a batch of Street Style Thai Drunken Noodles. First and foremost, this dish is incredibly versatile, allowing for a variety of vegetables and proteins. Plus, it comes together in under 30 minutes, making it a feasible option even on your busiest days. The combination of flavors from the soy sauce, oyster sauce, and fresh basil brings depth and richness to every bite, satisfying even the most discerning palates. Finally, it’s a great way to enjoy a fulfilling meal while incorporating more vegetables into your diet.
How to Make Street Style Thai Drunken Noodles
Creating a dish of Street Style Thai Drunken Noodles at home is a straightforward process that yields incredible results. Just follow these simple steps using the ingredients listed below, and you’ll be savoring this delicious dish in no time.
Ingredients:
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 2 eggs
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili paste or sauce
- Fresh basil leaves, for garnish
Directions:
- Cook the rice noodles according to package instructions, drain, and set aside.
- In a large pan or wok, heat the vegetable oil over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced vegetables (bell peppers, onion, broccoli, and carrots) and stir-fry for 3-5 minutes until tender, yet still crisp.
- Push the vegetables to the side of the pan and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cooked noodles to the pan, followed by the soy sauce, oyster sauce, fish sauce, sugar, and chili paste. Toss everything together to combine thoroughly and heat through.
- Remove from heat, stir in fresh basil, and serve hot. Enjoy your delicious Thai Drunken Noodles!
Pro Tips for Success with Thai Drunken Noodles
- Prep Ahead: Chop your vegetables and measure out your sauces in advance to speed up the cooking process.
- Cook Noodles Al Dente: When cooking the rice noodles, ensure they are al dente since they will continue to cook when sautéed in the pan.
- Adjust Spice Level: If you prefer a milder dish, reduce the chili paste or omit it altogether. If you love heat, consider adding more or including fresh sliced chili for extra kick.
- Use High Heat: Make sure to cook over medium-high heat for that signature stir-fry "char" flavor.
- Fresh Herbs Matter: Don’t skip the fresh basil at the end! It adds a crucial layer of aroma and flavor.
- Experiment with Proteins: Feel free to add shrimp, chicken, or tofu to make the dish heartier and to cater to your preferences.
Flavor Variations for Thai Drunken Noodles
- Add Protein: Incorporate shrimp or sliced chicken breast for added protein.
- Different Vegetables: Use any vegetables you have on hand, such as snap peas or baby corn, to customize according to your taste.
- Vegan Option: For a vegan version, skip the eggs and use tofu or tempeh as a protein substitute.
- Noodle Alternatives: Swap rice noodles for whole wheat or bean-thread noodles for a different texture and flavor.
Serving Suggestions for Thai Drunken Noodles
Thai Drunken Noodles pair wonderfully with a side of simple vegetable spring rolls or a light cucumber salad to balance the richness of the dish. Serve it with lime wedges for a refreshing spritz of citrus that brightens the flavors. If you’re feeling adventurous, consider a spicy dipping sauce on the side for an extra kick.
Storage and Freezing Instructions for Thai Drunken Noodles
You can store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply add a splash of water to help loosen the noodles and heat in a pan over medium heat. For longer storage, consider freezing the noodles before adding the fresh basil. Thaw in the refrigerator overnight before reheating. It’s important to note that some textures may change slightly after freezing.
Nutrition Facts (Per Serving)
- Calories: 320
- Protein: 12g
- Carbs: 45g
- Fat: 10g
- Fiber: 3g
- Sodium: 800mg
FAQ About Thai Drunken Noodles
What do "drunken noodles" mean?
"Drunken noodles" is a fun name for this dish. Many believe it refers to the fact that the dish is often eaten after a night of drinking, as its flavors can help combat the effects of alcohol. However, the true origins of the name are somewhat unclear. Regardless of the name’s backstory, it’s a dish that packs a punch of flavor!
Can I make Thai Drunken Noodles gluten-free?
Absolutely! To make this dish gluten-free, simply swap regular soy sauce with a gluten-free soy sauce or tamari. Confirm that your oyster sauce is also gluten-free, as some brands do contain gluten. Enjoy this fantastic dish without worry!
Is there a vegetarian option for this recipe?
Yes, Thai Drunken Noodles can easily be made vegetarian. Simply omit the eggs or replace them with scrambled tofu for a similar texture. You can also increase the amount of vegetables or add in more tofu, tempeh, or even chickpeas for additional protein.
How spicy is Thai Drunken Noodles?
The spice level in Thai Drunken Noodles can vary depending on the amount of chili paste or sauce you use. The recipe gives a starting point with one teaspoon, but feel free to adjust according to your taste. If you’re unsure, it’s best to start with a smaller amount and increase it as needed.
Can I add more vegetables to the recipe?
Definitely! Part of the charm of Street Style Thai Drunken Noodles is the flexibility with veggies. Feel free to add any vegetables you enjoy or have on hand, like snap peas, mushrooms, or zucchini, to create a more colorful and nutritious dish.
Final Thoughts
Street Style Thai Drunken Noodles brings the vibrant flavors of Thai cuisine right into your kitchen. With easy-to-follow directions and the option to customize according to your dietary needs or taste preferences, this dish is perfect for everyone! Whether you’re serving it to guests or devouring it solo, it’s sure to please. Explore the world of flavors and have fun mastering this delightful recipe to brighten your mealtimes!
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Street Style Thai Drunken Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful dish that combines fresh vegetables and rice noodles with savory sauces for an explosion of taste.
Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 2 eggs
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili paste or sauce
- Fresh basil leaves, for garnish
Instructions
- Cook the rice noodles according to package instructions, drain, and set aside.
- In a large pan or wok, heat the vegetable oil over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced vegetables (bell peppers, onion, broccoli, and carrots) and stir-fry for 3-5 minutes until tender, yet still crisp.
- Push the vegetables to the side of the pan and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cooked noodles to the pan, followed by the soy sauce, oyster sauce, fish sauce, sugar, and chili paste. Toss everything together to combine thoroughly and heat through.
- Remove from heat, stir in fresh basil, and serve hot. Enjoy your delicious Thai Drunken Noodles!
Notes
For a vegan option, skip the eggs and use tofu or tempeh. Experiment with different vegetables and proteins to customize the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
