Street Style Thai Drunken Noodles Recipe

Introduction

Street Style Thai Drunken Noodles are a vibrant and flavorful stir-fry made with flat rice noodles, fresh vegetables, and your choice of protein. This dish is quick to prepare and perfect for a satisfying weeknight dinner full of bold, savory flavors.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 3 tbsp low-sodium soy sauce
• 1 tbsp brown sugar
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup carrots, julienned
• 8 oz boneless chicken or shrimp

Instructions

1. Step 1: Boil water in a large pot and cook flat rice noodles according to package instructions until al dente. Drain and set aside.
2. Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Step 3: Add minced garlic and sauté for about one minute until fragrant.
4. Step 4: Introduce the protein (chicken or shrimp) into the skillet and stir-fry until cooked through (3-5 minutes for chicken; 2-3 minutes for shrimp).
5. Step 5: Toss in bell peppers, broccoli, and carrots; stir-fry for another two minutes until slightly tender yet crisp.
6. Step 6: Add cooked noodles back into the skillet along with soy sauce and brown sugar. Toss everything together until well combined and heated through.

Tips & Variations

• For extra heat, add sliced fresh chili or a splash of chili garlic sauce while stir-frying.
• Swap chicken or shrimp for tofu or beef to suit your preference.
• Add fresh basil leaves at the end for an authentic Thai flavor boost.
• If you prefer softer vegetables, stir-fry them a minute longer before adding the noodles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to prevent sticking. Avoid overcooking to keep the noodles tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this dish?

Flat rice noodles are traditional, but you can substitute with wide wheat noodles or even spaghetti in a pinch. Just adjust cooking times accordingly.

How can I make this dish vegetarian?

Simply replace the chicken or shrimp with firm tofu or extra vegetables, and use vegetarian soy sauce if needed. The sauce and vegetables give plenty of flavor on their own.

Street Style Thai Drunken Noodles Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

A vibrant and flavorful street-style Thai drunken noodles recipe featuring flat rice noodles stir-fried with garlic, fresh vegetables, and your choice of chicken or shrimp, all coated in a savory-sweet soy sauce and brown sugar blend. This quick and easy dish captures the essence of authentic Thai street food perfect for a delicious weeknight meal.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Noodles

• 8 oz flat rice noodles

Sauce and Oil

• 2 tbsp vegetable oil
• 3 tbsp low-sodium soy sauce
• 1 tbsp brown sugar

Produce

• 4 cloves garlic, minced
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup carrots, julienned

Protein

• 8 oz boneless chicken or shrimp

Instructions

1. Prepare Noodles: Boil water in a large pot and cook the flat rice noodles according to the package instructions until al dente. Drain the noodles and set them aside to keep warm.
2. Heat Oil: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until the oil is shimmering and hot.
3. Sauté Garlic: Add the minced garlic to the skillet and sauté for about one minute until fragrant, being careful not to burn it to maintain aromatic flavor.
4. Cook Protein: Add your choice of 8 oz boneless chicken or shrimp to the skillet. Stir-fry the chicken for about 3-5 minutes until fully cooked through and no longer pink, or shrimp for 2-3 minutes until opaque and cooked.
5. Stir-fry Vegetables: Toss in the sliced bell peppers, broccoli florets, and julienned carrots. Stir-fry these vegetables for another two minutes until they are slightly tender but still crisp, preserving their vibrant texture.
6. Combine and Season: Add the cooked noodles back into the skillet. Pour in 3 tablespoons of low-sodium soy sauce and 1 tablespoon of brown sugar. Toss everything together thoroughly so the noodles, veggies, and protein are well coated in the sauce and heated through.

Notes

• Use low-sodium soy sauce to control the salt content and keep the dish balanced.
• You can substitute chicken or shrimp with firm tofu for a vegetarian option.
• Adjust the vegetable selection based on seasonality or preference (e.g., adding snap peas or mushrooms).
• For extra heat, add fresh chili or chili flakes to taste.
• Serve immediately for the best texture; noodles may become soggy if reheated multiple times.

Keywords: Thai drunken noodles, stir-fry noodles, chicken noodle stir fry, shrimp stir fry, Thai street food, flat rice noodles recipe