Description
Dive into the flavors of Thai Drunken Noodles, a staple in Thai cuisine that tantalizes the taste buds with its bold, spicy, and aromatic profile.
Ingredients
- 12 ounce flat rice noodles
- 2 tablespoon sesame oil
- 4 cloves garlic, minced
- 2 Thai bird’s eye chili, finely chopped
- 1 bell pepper, sliced
- 1 cup protein of choice (chicken or tofu)
- 1 cup Thai basil leaves
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 lime, juiced
Instructions
1. Soak the rice noodles in warm water until soft and pliable.
2. Heat sesame oil in a wok over medium-high heat. Add minced garlic and cook until fragrant, then add chopped Thai bird’s eye chili.
3. Stir-fry sliced bell pepper until slightly softened. Add protein and cook until heated through.
4. Add soaked noodles, soy sauce, and oyster sauce. Toss gently to coat.
5. Stir in fresh Thai basil leaves and lime juice. Cook for an additional minute.
6. Serve immediately.
Notes
Adjust the amount of Thai bird’s eye chili to suit your spice preference.
For a healthier twist, opt for plant-based protein like tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 375
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 22 grams
- Cholesterol: 0 milligrams