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Spicy Thai Drunken Noodles

Spicy Thai Drunken Noodles: A Flavor-Packed 30-Minute Meal

This Spicy Thai Drunken Noodles recipe delivers a vibrant and customizable taste of Thailand in just 30 minutes.
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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
  • 8 oz Wide Rice Noodles Cook until al dente.
For the Vegetables
  • 1 tbsp Vegetable Oil Use sesame oil for more flavor.
  • 4 cloves Garlic Minced.
  • 1 medium Onion Preferably yellow or sweet.
  • 1 cup Bell Pepper Any color, can swap with zucchini.
  • 1 cup Broccoli Florets Can replace with green beans.
  • 1 cup Snap Peas Omit if preferred.
For the Protein
  • 2 cups Cooked Chicken or Pressed Tofu Use pressed tofu for vegetarian.
For the Sauce
  • 1/4 cup Soy Sauce Use tamari for gluten-free.
  • 2 tbsp Oyster Sauce or Mushroom Sauce For vegetarian.
  • 1 tbsp Fish Sauce or Additional Soy Sauce For vegetarian.
  • 1 tbsp Chili Paste Adjust for heat preference.
  • 1 tbsp Sugar Optional.
  • 1 tbsp Lime Juice Freshly squeezed is best.
For the Garnish
  • 1/4 cup Fresh Basil Leaves Thai basil enhances authenticity.
  • 2 Lime Wedges Serve alongside.

Equipment

  • Large pot
  • Large skillet or wok
  • small bowl

Method
 

Step-by-Step Instructions
  1. Bring a large pot of water to a boil, add wide rice noodles, and cook for 5–7 minutes until al dente. Drain and rinse under cold water.
  2. In a large skillet, heat vegetable oil over medium-high heat. Add minced garlic and sliced onion, stirring for about 2 minutes until fragrant.
  3. Add bell pepper, broccoli, and snap peas to the skillet. Stir-fry for 3–4 minutes until tender yet crisp.
  4. Introduce sliced chicken or tofu, tossing to combine and warm through for 2–3 minutes.
  5. In a bowl, whisk together soy sauce, oyster or mushroom sauce, fish sauce, chili paste, and sugar. Pour over stir-fried mix and stir well.
  6. Add drained noodles to the skillet, tossing with sauce and vegetables for 2–3 minutes until well coated.
  7. Remove from heat and stir in lime juice. Serve hot, garnished with basil leaves and lime wedges.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 40mgCalcium: 50mgIron: 3mg

Notes

Customize the spice level to your preference and ensure fresh ingredients for the best flavor.

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