Street Style Thai Drunken Noodles (Print-Friendly Version)
Stir-fried Thai noodles, crisp veggies, and savory sauce unite for a vibrant, spicy weeknight meal in under 30 minutes.
# What You’ll Need to Make This:
→ Noodles
01 -
225 g flat rice noodles
→ Sauce
02 -
45 ml low-sodium soy sauce
03 -
15 g brown sugar
→ Vegetables
04 -
1 cup (120 g) bell peppers, sliced
05 -
1 cup (90 g) broccoli florets
06 -
1 cup (100 g) carrots, julienned
→ Protein
07 -
225 g boneless chicken or shrimp
→ Aromatics and Oil
08 -
4 cloves garlic, minced
09 -
30 ml vegetable oil
# How to Prepare:
01 -
Bring a large pot of water to a boil. Cook flat rice noodles according to package instructions until al dente, then drain thoroughly and set aside.
02 -
Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for about one minute until fragrant.
03 -
Add chicken or shrimp to the skillet and stir-fry. Cook chicken for 3-5 minutes or shrimp for 2-3 minutes until thoroughly cooked.
04 -
Add sliced bell peppers, broccoli florets, and julienned carrots. Stir-fry for 2 minutes until vegetables are slightly tender yet crisp.
05 -
Return cooked noodles to the skillet. Pour in soy sauce and sprinkle brown sugar. Toss all ingredients together until well coated and heated through.
# Extra Tips:
01 -
Prepare all ingredients in advance, as stir-frying requires quick cooking over high heat for best results.