Description
A vibrant and flavorful dish that combines fresh vegetables and rice noodles with savory sauces for an explosion of taste.
Ingredients
Scale
- 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