Thai Drunken Noodles: A Flavorful Escape From Takeout

This Thai Drunken Noodles recipe is a quick alternative to takeout, bursting with flavor and customizable to suit your taste.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Noodles

8 oz wide rice noodles Don't overcook for perfect chew.

For the Sauce

1/4 cup soy sauce Use low-sodium if preferred.
1 tbsp chili paste Adjust to taste for spice.

For the Vegetables

1 cup bell peppers Use any color.
1 cup carrots Julienne for quicker cooking.
1 medium onion Shallots can be used as a substitute.

For the Freshness

1 cup Thai basil Regular basil can be a substitute.
1 medium lime Keep on the side for garnish.

Equipment

Wok
Large pot

Method

Step-by-Step Instructions

Prepare the ingredients by chopping vegetables and measuring sauces.
Cook the noodles in boiling water for 5-7 minutes until al dente, then drain and rinse.
Sauté the vegetables in a hot wok with oil for 3-4 minutes until slightly tender.
Combine the noodles with the vegetables and add fresh Thai basil, tossing for 1-2 minutes.
Pour in the soy sauce and chili paste, stirring for 2-3 minutes to coat the noodles.
Adjust seasoning and serve hot, garnished with lime wedges.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 800mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 120IUVitamin C: 60mgCalcium: 4mgIron: 15mg

Notes

For best results, prep all ingredients ahead of time and serve immediately.

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