Spicy Thai Drunken Noodles Bliss
Experience the bold flavors of Thai cuisine with this Spicy Thai Drunken Noodles recipe. Featuring wide rice noodles tossed in a savory, spicy sauce, and loaded with fresh vegetables and protein of your choice, this dish is perfect for a cozy dinner or a festive gathering. Easy to prepare, each bite promises a delightful kick that will leave your taste buds wanting more.
ingredients
- 12 oz wide rice noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 1 cup carrots, julienned
- 1 cup fresh basil leaves
- 8 oz chicken breast or tofu, sliced (optional)
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon sugar
- Lime wedges, for serving
steps
- 1.
Cook the rice noodles according to package instructions, drain, and set aside.
- 2.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
- 3.
Add the minced garlic and sauté for about 30 seconds until fragrant.
- 4.
If using, add the sliced chicken or tofu, cooking until browned and cooked through, about 5-7 minutes.
- 5.
Toss in the bell pepper, snap peas, and carrots, stir-frying for an additional 3-4 minutes.
- 6.
In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, chili paste, and sugar.
- 7.
Add the cooked rice noodles and sauce mixture to the skillet, stirring well to combine all ingredients.
- 8.
Stir in fresh basil leaves until just wilted, then remove from heat.
- 9.
Serve hot with lime wedges on the side for an extra zesty flavor.
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