Go Back
- 8 oz wide rice noodles - 2 tablespoons vegetable oil - 3 cloves garlic, minced - 1 red bell pepper, sliced into thin strips - 1 cup fresh Thai basil leaves - 1 carrot, julienned - 1 cup baby bok choy, chopped - 1 tablespoon light soy sauce - 2 tablespoons oyster sauce (or a plant-based alternative) - 1 tablespoon dark soy sauce - 1 tablespoon chili paste (adjust based on your heat preference) - 1 teaspoon sugar - 1 lime, cut into wedges - Crushed peanuts, for garnish These ingredients are key to making delicious Street Style Thai Drunken Noodles. The wide rice noodles give the dish its heartiness. The garlic adds a robust flavor that makes every bite pop. The fresh vegetables not only add taste but also bring color and crunch. The sauces create a rich, savory base that ties everything together. - Sliced green onions - Bean sprouts - Extra vegetables like snow peas or mushrooms - Protein options like chicken, shrimp, or tofu Feel free to add or swap in any ingredients you like. This flexibility lets you make the dish your own. For instance, if you love mushrooms, toss in some sliced ones during the stir-fry. Want more crunch? Add bean sprouts right before serving! - Large pot for boiling noodles - Large pan or wok for stir-frying - Tongs or spatula for mixing - Knife and cutting board for chopping Having the right tools makes cooking easier. A wok is best for stir-frying because it heats evenly. Make sure your pot is big enough for the noodles to cook well. With these tools, you’re set to make a yummy meal! {{ingredient_image_2}} To start, bring a large pot of water to a boil. Once the water is bubbling, add 8 oz of wide rice noodles. Cook the noodles for 4-5 minutes. They should be tender but still slightly firm. Drain the noodles and rinse them under cold water. This stops the cooking process and keeps them from getting mushy. After rinsing, set the noodles aside for later. Next, heat 2 tablespoons of vegetable oil in a large pan or wok over medium heat. When the oil is warm, add 3 cloves of minced garlic. Sauté for around 30 seconds until it smells good but doesn’t brown. Now, add the sliced red bell pepper, julienned carrot, and chopped baby bok choy to the pan. Stir-fry the veggies for 3-4 minutes. You want them tender, yet still crisp. Now it’s time to bring it all together. Add the cooked rice noodles to the pan with the vegetables. Pour in 1 tablespoon of light soy sauce, 2 tablespoons of oyster sauce (or a plant-based alternative), 1 tablespoon of dark soy sauce, and 1 tablespoon of chili paste. If you like it spicy, feel free to add more chili paste! Add 1 teaspoon of sugar for a hint of sweetness. Use tongs or a spatula to toss everything together. Make sure the noodles are coated well with the tasty sauces. Finally, fold in 1 cup of fresh Thai basil leaves. Cook for another 1-2 minutes until the basil wilts. Now you’re ready to serve! Squeeze fresh lime juice over the noodles and garnish with crushed peanuts for extra crunch. Enjoy your flavorful street-style Thai drunken noodles! To get the best noodle texture, use wide rice noodles. Boil them for 4-5 minutes. They should be tender but firm. After cooking, rinse them under cold water. This stops the cooking. It keeps the noodles from getting mushy. You want a nice chew! If you like spice, add chili paste to taste. Start with one tablespoon. This gives a good kick. If you want it milder, use less. You can always add more later. Taste as you cook. This way, you can control the heat. Fresh ingredients make a big difference in flavor. Use fresh Thai basil for a nice aroma. The red bell pepper adds sweetness and color. Baby bok choy adds crunch. Don't skip the lime! It brightens the dish. Squeeze it on before serving. This extra step boosts the taste. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh Thai basil and crisp vegetables. Fresh ingredients enhance the dish's overall taste and aroma. Adjust Spice Level: Customize the heat of your drunken noodles by varying the amount of chili paste. Start with less and add more to suit your preference. Don’t Overcook the Noodles: Make sure to cook the rice noodles just until tender. Overcooking can lead to mushy noodles that don't hold their shape well. Garnish for Flavor: Finishing the dish with crushed peanuts and a squeeze of lime adds a delightful crunch and acidity, elevating the overall flavor profile. {{image_4}} You can easily make this dish vegetarian or vegan. Simply swap out the oyster sauce for a plant-based version. Many brands offer vegan oyster sauce made from mushrooms. You can also add more veggies, like zucchini or eggplant, to boost the flavor and nutrition. Use these swaps to keep it tasty while sticking to your dietary choices. If you want to add protein, you have great options. Chicken works well; just slice it thinly and cook it before adding the veggies. Shrimp is another tasty choice. Cook them until they turn pink, then mix them in. For a plant-based option, use tofu. Cube it and sauté until golden before adding to the mix. Each protein adds its own unique taste to the dish. Feel free to explore with vegetables. Try snap peas for a crunchy twist or bell peppers in various colors for a vibrant look. Broccoli florets or mushrooms can also add great texture. Mixing different veggies not only enhances the taste but also makes your meal colorful and fun. Just remember to cut them into similar sizes for even cooking. After you finish your meal, let the noodles cool. Place them in an airtight container. This keeps them fresh. Store the container in the fridge. They will last for about 3 to 4 days. To reheat, you can use the microwave. Place the noodles in a bowl and cover it. Heat for about 1 to 2 minutes. Stir halfway through to warm evenly. You can also use a pan. Add a splash of water and heat on low. Stir gently until warmed through. If you want to save some for later, freezing works well. First, let the noodles cool completely. Then, portion them into freezer-safe bags. Squeeze out any air before sealing. They can be frozen for up to 2 months. When ready to eat, thaw overnight in the fridge. Reheat as before. This keeps your dish tasty and enjoyable. Street Style Thai Drunken Noodles are a popular dish from Thailand. They feature wide rice noodles stir-fried with fresh vegetables, garlic, and sauces. The dish has a spicy and savory flavor that makes it amazing. You will often find it served with Thai basil and lime. The name comes from the idea that this dish is so good, it can make you feel "drunk" with joy! Yes, you can use other noodles! While wide rice noodles are traditional, you can try egg noodles or even soba noodles. Just make sure to adjust the cooking time based on the type you choose. Each noodle will give a different taste and texture. Experimenting can help you find your favorite version. You can find authentic Thai Drunken Noodles at many Thai restaurants. Look for places that serve street food-style dishes. If you want to make them at home, use fresh ingredients and follow a good recipe, like the one here. This way, you can enjoy this dish anytime! You learned how to make Street Style Thai Drunken Noodles. We covered the essential and optional ingredients, plus the right tools for cooking. The step-by-step guide showed you how to cook the noodles and mix flavors perfectly. You can customize spice levels and try different proteins or veggies. Remember to follow storage tips for leftovers. With practice, you’ll master this dish. Enjoy cooking and sharing your tasty creation with others!

Street Style Thai Drunken Noodles

A flavorful and spicy noodle dish featuring wide rice noodles, fresh vegetables, and aromatic Thai basil.
Print Recipe Pin Recipe
Course Main Course
Cuisine Thai
Servings 2
Calories 400 kcal

Ingredients
  

  • 8 oz wide rice noodles
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 unit red bell pepper, sliced into thin strips
  • 1 cup fresh Thai basil leaves
  • 1 unit carrot, julienned
  • 1 cup baby bok choy, chopped
  • 1 tablespoon light soy sauce
  • 2 tablespoons oyster sauce (or a plant-based alternative)
  • 1 tablespoon dark soy sauce
  • 1 tablespoon chili paste (adjust based on your heat preference)
  • 1 teaspoon sugar
  • 1 unit lime, cut into wedges
  • to taste unit crushed peanuts, for garnish

Instructions
 

  • Bring a large pot of water to a boil. Add the wide rice noodles and cook for 4-5 minutes, or until they are tender yet still slightly firm. Drain the noodles and rinse them under cold water to halt the cooking process. Set aside.
  • In a large pan or wok, pour in the vegetable oil and heat it over medium heat. When the oil is warm, add the minced garlic and sauté for approximately 30 seconds, or until fragrant but not browned.
  • Incorporate the sliced red bell pepper, julienned carrot, and chopped baby bok choy into the pan. Stir-fry these vegetables for about 3-4 minutes, allowing them to become tender while retaining a slight crispness.
  • Add the prepared rice noodles to the vegetable mixture, followed by the light soy sauce, oyster sauce, dark soy sauce, chili paste, and sugar. Use tongs or a spatula to gently toss everything together, ensuring that the noodles are well-coated with the flavorful sauces.
  • Gently fold in the fresh Thai basil leaves, allowing them to wilt slightly as they cook for an additional 1-2 minutes.
  • Once everything is well combined, remove the pan from heat. Plate the noodles in deep bowls, squeezing fresh lime juice generously over the top. Finish by garnishing with a sprinkle of crushed peanuts for added crunch and flavor.

Notes

Serve the noodles in a deep bowl and enhance the visual appeal by placing a few extra basil leaves on top, alongside lime wedges to invite a fresh citrus aroma into each bite.
Keyword noodles, spicy, Thai, vegetarian