Street Style Thai Drunken Noodles (Print-Friendly Version)
Stir-fried Thai noodles with bright vegetables and protein in a rich, savory-spicy sauce. Ready in just 30 minutes.
# What You’ll Need to Make This:
→ Noodles
01 -
225 g flat rice noodles
→ Sauce and Seasoning
02 -
45 ml low-sodium soy sauce
03 -
15 g brown sugar
→ Vegetables
04 -
1 cup (100 g) bell peppers, sliced
05 -
1 cup (80 g) broccoli florets
06 -
1 cup (110 g) carrots, julienned
→ Protein
07 -
225 g boneless chicken breast or shrimp
→ Aromatics and Cooking Oil
08 -
30 ml vegetable oil
09 -
4 cloves garlic, minced
# How to Prepare:
01 -
Bring a large pot of water to a boil and cook flat rice noodles according to the package instructions until al dente. Drain thoroughly and set aside.
02 -
Warm vegetable oil in a large skillet or wok over medium-high heat until shimmering.
03 -
Add minced garlic and sauté for about one minute until fragrant but not browned.
04 -
Introduce chicken or shrimp to the skillet and stir-fry until cooked through—3 to 5 minutes for chicken or 2 to 3 minutes for shrimp.
05 -
Incorporate bell peppers, broccoli, and carrots. Stir-fry for two minutes until the vegetables are slightly tender yet retain some crispness.
06 -
Return the cooked noodles to the skillet. Add soy sauce and brown sugar, tossing ingredients together until evenly coated and heated throughout.
# Extra Tips:
01 -
For an extra authentic touch, use Thai sweet basil leaves during the stir-fry or as a garnish.